COURSE OVERVIEW:

The meaning of this course lies in the critical defense of public health through the precise detection and identification of Salmonella in the food supply chain. Salmonella remains one of the most significant global foodborne pathogens, and its detection requires a disciplined, multi-stage analytical approach. This program provides the technical expertise needed to implement the ISO 6579 standard, ensuring that food laboratories can provide definitive results that support food safety and international trade.

The scope of the training focuses on the horizontal method for the detection of Salmonella spp. as defined by ISO 6579-1. It addresses the four essential phases of the analysis: non-selective pre-enrichment, selective enrichment, plating on selective media, and biochemical/serological confirmation. Participants will explore the chemistry of the media used, such as RVS broth and XLD agar, and the critical role of "Incubation Temperature" and "Atmospheric Control" in promoting the growth of target pathogens while suppressing background microflora.

The coverage includes a deep investigation into the serotyping of Salmonella (ISO 6579-3) and the use of "Rapid Methods" versus traditional cultural techniques. The course emphasizes the importance of "Aseptic Technique," the use of "Positive and Negative Controls," and the validation of microbiological media. By mastering these detection protocols, participants will be able to ensure that their food safety data is accurate, compliant with global regulatory standards, and capable of preventing foodborne outbreaks.

COURSE OBJECTIVES:

After completion of this course, the participants will be able to:

• Define the taxonomy and pathogenicity of Salmonella species.
• Interpret the ISO 6579-1 requirements for food and animal feed.
• Execute the "Non-Selective Pre-Enrichment" phase correctly.
• Perform "Selective Enrichment" using RVS and MKTTn broths.
• Identify Salmonella colonies on XLD and other selective agars.
• Execute biochemical confirmation tests (TSI, Urea, L-Lysine).
• Perform serological confirmation (O and H antigens).
• Utilize ISO 6579-3 for the serotyping of Salmonella.
• Manage the "Quality Control" of microbiological culture media.
• Implement "Aseptic Techniques" to prevent cross-contamination.
• Validate "Rapid Methods" (PCR/ELISA) against the ISO reference.
• Report Salmonella results according to international standards.

TARGET AUDIENCE:

This course is intended for Food Microbiologists, Laboratory Technicians, Quality Control Specialists, and Food Safety Managers.

TRAINING COURSE METHODOLOGY:

A highly interactive combination of lectures, discussion sessions, and case studies will be employed to maximize the transfer of information, knowledge, and experience. The course will be intensive, practical, and highly interactive. The sessions will start by raising the most relevant questions and motivating everybody to find the right answers. The attendants will also be encouraged to raise more of their questions and to share in developing the right answers using their analysis and experience. There will also be some indoor experiential activities to enhance the learning experience. Course material will be provided in PowerPoint, with necessary animations, learning videos, and general discussions.

The course participants shall be evaluated before, during, and at the end of the course.

COURSE CERTIFICATE:

National Consultant Centre for Training LLC (NCC) will issue an Attendance Certificate to all participants completing a minimum of 80% of the total attendance time requirement.