Positive Control Check for Pathogen Tests

Dear Team,

                     We dre doing Qualitative test for Salmonella & E.coli as per BAM Method.

We are not compare the result with Positive & Negative Control.

Is there mandatory to compare the result with Positive & Negative Control.

Experts pls clarify

You still need to check if your results are valid. So you don't get any false negative or false positive...

A positive control means you run the test on a sample that you know has Salmonella (or E. coli or whatever). It is checking to make sure that the test can detect them.

 

ou still need to check if your results are valid. So you don't get any false negative or false positive...

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Everything in food is science. The only subjective part is when you eat it. - Alton Brown.

 

 

Dear Madam,

                     We have checked external lab more then 200 results (including PCR). but we didn't get any positive results.

 

If false negative came it was vary in the external lab results.

 

 Is the Positive control is mantatory to test with sample?

 

Because we can justify with ILC results. 

 

Hi Bala Prasanna,

^^^^^^

also see -

https://www.ifsqn.co...is/#entry144567

https://www.ifsqn.co...is/#entry151032

All this probably comes into the general arena of "Micro. Procedure  Validation".

These documents may assist -

mic1 - Procedure media preparation and growth promotion test.pdf   140.25KB   11 downloads

mic2 - Procedure for Validation of Shelf Life of Prepared Micro.Media.pdf   254.11KB   14 downloads

mic3 - Procedure for Micro. Media preparation.pdf   115.18KB   7 downloads

mic4 - aoac_validation_guidelines_for_food_microbiology.pdf   660.05KB   12 downloads

mic5 - micro. method validation US EPA.pdf   1.08MB   11 downloads

mic6 - FDA Guidelines Validation methods detection pathogens in foods-Feeds,2015.pdf   1.19MB   15 downloads

mic7 - Media growth validation, test methods.pdf   1.84MB   12 downloads

Ideally, the lab should probably be doing all these various validation exercises.

In practice it likely depends on what yr iso certification etc demands and what you are actually talking about, eg the latter's safety significance/results etc.

For example, IMEX, an unbroken, extended,  history of negative results for something like Salmonella in a raw food is likely a cause for alarm. :smile: