The management of food safety is changing.
Is your system of management the
traditional system or have you made a
step forward towards a food safety management system?
For years one of the biggest problem facing
food service operations was preventing foodborne illness.
Even with a comprehensive training program
that identifies potentially hazardous foods,
identifies critical preparation, holding and
serving processes, you may still run the risk of
serving food with dangerous levels of
bacteria.
Now more than ever Food Service Managers
are recognizing that they hold the key to
solving this problem.
By establishing controls and continually
monitoring food handlers you may be able to
prevent Biological hazards in foods that
support rapid bacterial growth and can cause
consumer health risks.
Now you can add to your facilities controls,
the easy to use five-minute tests that will tell
you if your food has dangerous levels of two
of the most common and dangerous Microorganisms.
For more information contact:
Medical & Clinical Consortium
13740 East Nelson Avenue
City of Industry, California 91746
Website: www.mcctest.com
Orders: [email protected]
Tel: (626) 934-9364 (877) MCC-TEST
Fax: (626) 934-9384 or (626) 934-7914
Detecting potentially
Hazar d o us
Fo o d - b o r n e
Or gan i sms
In minutes
Food Test Strip
The MCC Food Test Strips were developed to
test prepared meals for the presence of
Salmonella and E.Coli* bacteria in
concentrations that are deemed unsafe for
adults at a mid-range level.
Basic Design
Our economical test strips are designed to
get the job done without the visual fanfare
associated with other so-called “Rapid
Tests” that require sample prep and
incubation of up to 8 hours.
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The Preliminary Test Strips are an enzyme
detection tests. Our tests consist of a test pad
on a plastic strip.
Salmonella
Test Strip
E.Coli
Test Strip
The test pad consists of a mixture of
chromogenic substrates impregnated on the
pad, which produces an insoluble colored precipitate when reacted upon by the enzyme produced by the live organism to be detected.
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Note: Organisms grown in culture media, will give negative results.
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Food Source of Animal of Origin
Soil or water conditions of Plant of Origin
Processing, Shipping, Receiving, Storage
Food Handler, Health and Hygiene
Kitchen Sanitation and Equipment efficiency
Cooking, holding, cooling, re-heating and
serving practices
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Designed for use by average food service
personnel, these easy to use tests provide
easy to interpret results. No color… negative
results, color change… indicates presence of
the Bacteria.
Contamination
Sources
NOTE: When working with other types of samples such
as soil, water, scrapings from a surface, poultry, meats
and other samples, the Cell Wall of the bacteria must be
ruptured to release the toxin into the dilute for the test
strip to detect the bacteria. The MCC Food Test Strip is
a test for the presence of released toxin from the
bacteria into the sample.
Easy to Use
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Procedure: Prepared Foods
Add to a clean* glass or cup ½ teaspoon of all prepared
foods being served.
Add 3 to 4 ounces of water*, add 5 drops of reagent. Mix 30
seconds in blender, let stand for 2 to 3 minutes.
Lay strip on clean flat surface, pipette 2 drops on strip.
Avoid cross contamination of the food sample with direct
hand contact of test pad or food sample.
Place test pad upright. Color change within 10-20 minutes
for Salmonella, and 45-50 minutes for E.Coli, if
contamination exists.
*Use sterilized containers, utensils and distilled water if possible.
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Procedure: General Surfaces
Surfaces such as food preparation areas, meat slicer, cutting
boards, anywhere where there is a chance for food to
become cross-contaminated or areas hard to clean can then
become biologically active.
Spray the suspected area with distilled water and scrap
together into a pool, transfer about one ounce of collected
water into blender.
Add 3 drops of reagent to the sample, blend 5 seconds, let
stand for 3 to 5 minutes, take the strip of the Salmonella or
E.Coli, lay on clean dry surface, face up, and add 2 drops of
sample solution to be tested with provided pipette, to strip.
Allow the strip to react for a period of 10-20 minutes for
Salmonella, and 45-50 minutes for E.Coli; any color change
on the pad is positive.
Procedure: Water Testing & Fresh Produce
Pond water, slurries, any place where there is stagnant
water, liquids that infestation of bacteria is suspected to be
present.
Take 3 ounce sample from source of suspected biological
activity, place in a blender, add 3 drops of reagent into
sample, blend for 5 seconds, and let stand for 3 to 5
minutes.
Use test strip, either Salmonella or E.Coli, place on clean dry
surface, face up, add 2 drops with pipette of solution to the
strip to react for a period of 10-20 minutes for Salmonella,
and 45-50 minutes for E.Coli; any color change on the pad is
positive.
Fresh Produce – Place sample of product to be tested in a
plastic bag, add 3-4oz distilled water and shake bag, take
out samples, place a sample of the water in blender, add 3
drops of buffer and blend for 5 seconds, let stand for 3 to 5
minutes, lay strip on clean, and dry flat surface, add 2 drops
with pipette, of solution to strip pad.
Results Interpretation
Salmonella or E. Coli:
No color change - Negative for Salmonella or E.Coli
organism.
Color Change from white – Positive, organism detected.
The Cut-Off level for both the Salmonella & E.Coli is 7.5
CFU/ml.