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most common and dangerous Micro-

The management of food safety is organisms, e.coli and salmonella.

changing. Traditional systems have
proven ineffective and have resulted in
as many as 76 million cases of food
poisoning a year in the U.S. Have you
made a step towards the food safety
management system of the future? Safe Strips
For years one of the biggest problems
facing food service operations has been
preventing food-borne illness.
Safe Strips Made in the U.S.A.

Even with a comprehensive training Made in the U.S.A

program that identifies potentially
hazardous foods, and identifies critical
preparation holding and serving
processes, businesses still run the risk FOR MORE INFORMATION CONTACT:
of serving food with dangerous levels of E.coli

Now Food Service Managers hold the

key to solving this problem. Safe Strips
are an inexpensive and almost instant 254 S. Ronald Reagan Blvd. Detecting potentially
test for salmonella and e.coli bacteria. Longwood, FL 32750

By establishing controls and continually

monitoring food handlers you may be
able to prevent Biological hazards in
Tel. (407) 617-7770
foods that support rapid bacterial
growth and can cause consumer health Fax. (407) 834-4547 ORGANISMS

Now you may protect your business and

customers with this easy to use five- IN MINUTES
minute test that will indicate whether
food has dangerous levels of two of the

The Safe Strip Tests were

Food Test Strip
developed to test prepared meals · Food Source of Animal of Origin. EASY TO USE
for the presence of Salmonella and · Soil or water conditions of Plant
Procedure Prepared Foods
E. Coli* bacteria in concentrations of Origin · Add to a clean* glass or cup ½ teaspoon of all prepared
that are deemed unsafe for adults · Processing, Shipping, Receiving, foods being served.
· Add 3 to 4 ounces of water*, add 5 drops of reagent. Mix
at a mid-range level. · Food Handler, Health and ·
thoroughly, let stand for 20 To 30 seconds.
Immerse test strip in the food sample for a period of 60
seconds. Avoid cross contamination of the food sample
Hygiene with direct hand contact of test pad or food sample.
The Preliminary Test Strips are · Kitchen Sanitation and · Remove test strip and lay flat on a clean dry non-absorbent
surface (test pad upright). Color change within 10
enzyme detection tests. Our Equipment efficiency minutes, if contamination exists.
tests consist of a test pad on a · Cooking, holding, cooking, re-
· *Use sterilized containers, utensils and distilled water, if
plastic strip. heating and serving practices. possible.
· Procedure: General Surfaces
Surfaces such as food preparation areas, meat slicer,
The test pad consists of a mixture cutting boards, anywhere where there is a chance for food
to become cross-contaminated or areas hard to clean, can
of chromogenic substrates Our economical test strips are designed ·
then become biologically active.
Spray the suspected area with distilled water and scrape
impregnated on the pad, which to get the job done without the visual together into a pool, transfer about one ounce of collected
water into a glass.
produces an insoluble colored fanfare associated with other so-called · Add 3 drops of reagent to the sample, stir for a few
precipitate when reacted upon by “Rapid Tests” that require sample prep seconds, take the strip of Salmonella or E Coli and insert it
into the glass immersing the strip pad completely for at
the enzyme produced by the live and incubation of up to 8 hours. least 30 seconds, remove the strip and place on a non-
absorbent clean surface.
organism to be detected. · Allow the strip to react for a period of 10-20 minutes, any
Salmonella E-coli color change on the pad is positive.
Test Strip Procedure Water Testing
Designed for use by average food Test
Pond water, slurries, any place where there is stagnant
water, liquids that infestation of bacteria is suspected to be
service personnel, these easy to Strip present.
· Take 3 ounce sample from source of suspected biological
use tests provide easy to interpret activity, place it in a glass, add 3 drops of reagent into
results in 5 minutes. No color ... sample, mix well and allow to stand for 10 minutes, mix
negative results, color change .... · Insert test strip (either Salmonella or E Coli) into glass
immersing the strip pad completely for at least 30 seconds.
indicates presence of the Bacteria. · Remove the strip to react for a period of 10-20 minutes,
any color change on the pad is positive.

Salmonella or E. Coli:

1. NO COLOR CHANGE - Negative for Salmonella or E Coli