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Salmonella - Food
SPECIMEN REQUIREMENTS
Specimen Type:

​Food – indicate if part of a meal, control or follow up.

Container/Kit:

Submit 200 grams of food in a sterile plastic sample bag with round wire closure. ​

Collection information:

​To order Food Bacteriology Requisition (Cat# L-3180) or other PHOL supplies complete the Requisition for Containers and Supplies. The form should be faxed to Public Health Ontario Laboratory, Toronto at 416-235-5753 or your local PHOL.

Minimum volume required:

​25 grams

Requisition:

​Complete all fields of the Food Bacteriology Requisition.

Limitation:

​None

SPECIMEN HANDLING
Preparation prior to transport:

​None

Special Instructions:

​For sampling, follow the instructions found in Public Health Inspector’s Guide to Environmental Microbiology Laboratory Testing.

 

Shipping Instructions:

  • Ship all foods in containers with hard walls and lids secured in the closed position.
  • Shipping containers must be labelled with the submitting organization, unique identifier and contents e.g. FOOD SAMPLES on the outside of the container.
  • DO NOT SHIP WITH CLINICAL SPECIMENS.  Shipping containers used for food samples should be dedicated to food samples and not be used for other types of environmental samples.
  • Ship dry foods and other shelf stable foods in a closed container at ambient temperature.
  • Ship frozen foods in an insulated container with sufficient ice packs to maintain the frozen state.
  • Ship perishable foods in an insulated container with sufficient cold packs to maintain a temperature as close to 4°C as possible. If ice is used, contain the ice in a manner that does not allow water contact with the samples.
  • Submit all food samples to the laboratory as soon as possible
TEST INFORMATION

​The presence of Salmonella spp. in food is screened by real time polymerase chain reaction (RT-PCR).  All RT- PCR positive samples will be confirmed by culture techniques including nonselective pre-enrichment, selective enrichment followed by isolation on selective agar plates, biochemical and serological identification.

Salmonella spp. should be absent from ready-to-eat foods.

ADDITIONAL INFORMATION

For more information, please refer to:

For outbreaks, contact your local Health Unit, your local Public Health Laboratory or the Public Health Ontario, Public Health Laboratory Customer Service Centre at 416-235-6556 or 1-877-604-4567.

TESTING FREQUENCY AND TURNAROUND TIME (TAT)

The Salmonella test is performed Monday to Saturday.

RT-PCR TAT is 2 days
Culture TAT is up to 7 days.​

REPORTING

Results are reported as indicated on the requisition to the submitting health unit, when all analyses are completed.

Food specimens that show the presence of bacteria capable of causing food-borne illness are reported to the Medical Officer of Health as per the Health Protection and Promotion Act.​


Uncontrolled print copy. Valid only on day of Print: [date]
Page updated on [date/time] 28/09/2017 11:07 AM
© , Ontario Agency for Health Protection and Promotion