Salmonella is a gram-negative, rod-shaped bacilli that can cause diarrheal illness in humans. They are microscopic living creatures that pass from the feces of people or animals to other people or other animals. Salmonella bacteria is responsible for more foodborne hospitalizations than any other pathogen.1
The Salmonella family includes over 2,300 serotypes of bacteria which are one-celled organisms too small to be seen without a microscope. Two serotypes, Salmonella Enteritidis and Salmonella Typhimurium, are the most common in the United States and account for half of all human infections.2
Salmonella lives in the intestinal tract of humans and other animals, including birds. Salmonella is usually transmitted to humans by eating foods contaminated with animal feces. Any raw food of animal origin, such as meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables may carry Salmonella bacteria. The bacteria can survive to cause illness if meat, poultry, and egg products are not cooked to a safe minimum internal temperature and fruits and vegetables are not thoroughly washed. The bacteria can also contaminate other foods that come in contact with raw meat and poultry. Safe food handling practices are necessary to prevent bacteria on raw food from causing illness.
Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.3 The illness usually lasts 4 to 7 days, and most people recover without treatment. However, in some individuals, severe diarrhea requires hospitalization. Young children, the elderly, and the immunocompromised are the most likely to have severe infections.
- Every year, approximately 40,000 cases of salmonellosis are reported in the United States. Because many milder cases are not diagnosed or reported, the actual number of infections may be thirty or more times greater.3
- It is estimated that approximately 400 people die each year with acute salmonellosis.3
Sources: Centers for Disease Control and Prevention, U.S. Department of Agriculture
Atlas Salmonella Detection Assay
The Atlas Salmonella Detection Assay is a rapid, highly accurate molecular assay designed to meet the needs of the Food Safety Industry for Salmonella testing. The Atlas Salmonella Detection Assay is run on the Atlas® System.
The assay offers unparalleled ease of use while maintaining accuracy and sensitivity. While other tests require tedious multistep preparation processes, the Atlas Salmonella Detection Assay has an easy 3-step process that gives you accurate results faster.
- Enrich—single pre-enrichment media; 24 hrs for Salmonella, 12 hrs for Salmonella perishables
- Transfer—no multichannel pipetting, centrifugation, or heating
- Automate—place transfer tube directly into instrument
It’s never been easier to get the results you need.
EASY 3-STEP PROCEDURE
This simple upstream processing combined with the powerful Atlas System platform provides rapid, reliable results while optimizing throughput and efficiency.
The Atlas Salmonella Detection Assay harnesses the strength of three proven molecular technologies—Target Capture, TMA, and HPA—to reduce false-positives and –negatives. The result is increased sensitivity and specificity, minimizing the need for cumbersome retesting, even in the most difficult matrices.
Assay Features and Benefits
- Color-coded labels for ease in identifying reagents
- Provides ease in reconstitution
- Helps techs identity and pair reconstitution solution with reagent
- Helps assure proper placement of reagent on reagent rack
- Minimal hands-on time to reconstitute reagents
- Simple one-time reconstitution
- Extended shelf life of reagents after reconstitution
- Use of innovative docking collars for reconstitution ease
- No measuring or use of pipettes required
- Assures accurate reconstitution
- No extra equipment required
- Long stability on kit
- Kit has extended dating—manufactured with 18 months’ dating
- Provides ease in ordering
- Helps optimize inventory control
- Assures efficient use of reagents
- Easy storage of reagents
- Minimal refrigerator room required for reagent storage
- Two convenient ways to store reconstituted reagents:
- Store on instrument for 96 hours
- Return to refrigerator for up to 30 days
The Atlas Salmonella Detection Assay is run on the Atlas System. Together, they create a completely integrated system that provides the most reliable and efficient Salmonella testing available today.
Atlas System Highlights
- Automated and integrated for accuracy and reliability
- “Sample-in, result-out” design
- Automated process controls
- Full sample-to-result traceability
- Minimal hands-on time
- Fast and efficient
- Single pre-enriched commercially available media
- No secondary enrichment step required
- Provides results on prepared samples in 3 hours
- Processes 300 samples in an 8-hour work period
- Easy-to-use instrument
- Simplified one-step sample preparation
- Continuous-access sample loading
- True “walk-away” capability
- Intuitive design; little training needed
- Minimal start-up and maintenance
Atlas Salmonella Detection Assay
250 tests per kit
Orders (or general questions about ordering): Customer Support
Product-related questions: Technical Support
1. Centers for Disease Control and Prevention. CDC Estimates of Foodborne Illness in the United States. http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html.
2. United States Department of Agriculture. Food Safety and Inspection Service. Fact Sheets, Foodborne Illness & Disease: Salmonella Questions and Answers.
3. Centers for Disease Control and Prevention. Salmonella. http://www.cdc.gov/salmonella/.