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DKSH Your partner of choice for food safety solutions

We are as passionate about food as you are. At DKSH, we place food safety as priority because we understand that it is paramount to consumer confidence and business success. In the digital media age, foodborne illness outbreaks fall quickly under the spotlight of public awareness and affect businesses. We provide the perfect solutions for allergen, pathogen and hygiene test.

Together with 3M Food Safety, we offer product applications to help you meet and maintain your food quality standards. With reliable consistency and fast results, you can save time and focus on other tasks.

Application overview

Microbiology testing

Starting microbiology testing

Food safety is a critical concern in the food and beverage industry. With numerous hygiene monitoring techniques readily available, it is difficult to determine the best solution. Let our experts understand your business and provide a customized solution that best meet your application needs.

Small space? Lack of time and man-power?

Unlike traditional agar methods, 3M™ Petrifilm™ Plates are ready to use.

Compare 3M™ Petrifilm™ Plates and traditional agar methods

Benefits to your business

Which test should I do?

3MTM PetrifilmTM Plates has an extensive range of products to test for different pathogens, depending on your sample type and the results you want, we will be able to customize to your needs. One of the most common tests is the Aerobic count (AC).

There are certain food samples that are more prone to specific bacteria growth, in such case you can use the following recommended food safety solution.


Hand swabs

Test for Staphylococcus aureus

fruit juice

Fresh juices

Test for Lactobacillus



Test for Salmonella


Food prone to mold growth

Test for Yeast & Mold

Can I speed up my microbial testing?

3MTM PetrifilmTM Rapid Plates produce results two times faster than traditional methods, so you can confidently make time-sensitive decisions. 

Yeast & Mold

3M™ Petrifilm™ Rapid Yeast & Mold Count Plate


Time to result: 48-72 hours

Methods for Testing:

  • Environmental
  • Raw materials
  • Semi-finished goods
  • Finished goods

Certifications & Validations:

  • AOAC® PTM Performance Tested Method
  • AOAC® OMA Official Method of Analysis
  • NF VALIDATION by AFNOR Certification

3M™ Petrifilm™ Rapid Coliform Count Plate


Time to result: 14-24 hours

Methods for Testing:

  • Environmental
  • Raw materials
  • Semi-finished goods
  • Finished goods

Certifications & Validations:

  • AOAC® OMA Official Method of Analysis
  • NF VALIDATION by AFNOR Certification

3M™ Petrifilm™ Rapid Aerobic Count Plate


Time to result: 24 hours

Methods for Testing:

  • Environmental
  • Raw materials
  • Semi-finished goods
  • Finished goods

Certifications & Validations:

  • AOAC® PTM Performance Tested Method
  • AOAC® OMA Official Method of Analysis
  • NF VALIDATION by AFNOR Certification
E. coli/Coliform

3M™ Petrifilm™ Rapid E. coli/Coliform Count Plate


Time to result: 18-24 hours

Methods for Testing:

  • Environmental
  • Raw materials
  • Semi-finished goods
  • Finished goods

Certifications & Validations:

  • AOAC® PTM Performance Tested Method℠
  • AOAC® OMA Official Method of Analysis℠
  • MicroVal Certification


What equipment do I need?

Do microbial testing is simple and easy, all you need are the following items listed:

Importance of pathogen and hygiene indicator testing

  • MOH monitoring rising number of salmonella cases (2016)

    The Ministry of Health (MOH) is working with AVA and NEA to better understand the reasons behind the increase in salmonella cases as there is a possibility that it can be spread through person-to-person contact.

    There were 1,042 people infected by salmonella in 2016. According to a data published by the MOH, there is an increasing number of people infected over the years. With a 30% increase since 2012, in 2015, the trend looks set to continue.

    Even though the AVA conducts strict regular inspections and precautionary measures on imported food individuals should still do their part through good hygiene habits.

  • Mass food poisoning outbreak (2016)

    Mass food poisoning outbreak (2016)

    Some 231 people fell ill after eating food supplied by a caterer. The outbreak was caused by a food-borne pathogen, Salmonella enteritidis, which is usually related to raw poultry products. Victims suffered from after-effects such as vomiting, diarrhoea and fever, according to media reports; some even had to be put on a drip.

    After being notified of the incidents, the authorities immediately inspected the caterer's premises and NEA instructed it to suspend its operations.

  • Rockmelons from listeria-affected source in Australia were sold in Singapore: AVA (2018)

    Rockmelons from listeria-affected source in Australia were sold in Singapore: AVA (2018)

    Two consignments of rockmelons imported from Australia, which has been implicated in a deadly outbreak of human listeriosis, were sold in Singapore. Two people in Singapore were infected by a listeria bacteria strain similar to a patient in the deadly outbreak in Australia. One of the patients has recovered while the other died (for reasons not due to the listeria infection.) The risks have been mitigated through the recall of the implicated consignments.

  • 4-year-old's death from eating tainted food (2014)

    A four-year-old boy died four days after eating contaminated food bought from a stall at a food court. He was assessed to be severely dehydrated and was prescribed medication. He was found unconscious at home and died in hospital about two hours later from salmonella septicaemia.

    The stall was inspected subsequently and found to have high concentration of bacteria that exceeded safety limits in the blender and, on swabs from the tongs used to handle food. The most significant lapse was the practice of partial cooking and refreezing of chicken parts.

  • Bacterial food poisoning is a serious threat for the elderly

    Bacterial food poisoning is a serious threat for the elderly

    A weaker immune system in the elderly puts them at risk of serious bacterial food poisoning. ​Bacterial food poisoning is common in the elderly due to a weaker immune system.  Most of the infections are caused by eating contaminated food which in turn can be caused by improper handling and preparation of the food and poor personal hygiene.

    Salmonella infections usually clear up on their own within four to seven days without treatment in normal, healthy people, but the elderly may take longer to recover.

Hygiene Monitoring and Management System


Meet the new guardian of the line! When it comes to hygiene monitoring, you've got a lot on the line and accurate information is critical. But not all systems are the same. Keep things moving with the 3M™ Clean-Trace™ Hygiene Monitoring and Management System, now re-engineered and more reliable. It helps you quickly prepare for and pass your audits. It's designed to give you peace of mind with improved accuracy and breakthrough technology. It's go time. The system comes complete with luminometer and software and is used with the 3M™ Clean-Trace™ Surface ATP UXL100, 3M™ Clean-Trace™ Water Plus - Total ATP AQT200 and 3M™ Clean-Trace™ Water - Free ATP AQF100 to determine the level of contamination in a sample.


Powerful. Flexible. Indispensable. The redesigned 3M™ Clean-Trace™ Luminometer features improved ease of use, faster time to result, and simple one-handed operation. Its ergonomic design makes testing simple, minimizing training time and costs. And with a higher degree of repeatability and lower variability, you will get accurate results you can count on. 


What are food allergens?

Food allergens are typically naturally-occurring proteins in foods or derivatives of them that cause abnormal immune responses. Food allergen can cause life-threatening reactions to certain consumers. Hence, it is important to test for presence of food allergens.

According to SFA, the following foods and ingredients are known to cause hypersensitivity and must be declared in the food labels:

Group Ingredients
Cereals containing gluten Wheat, rye, barley, oats, spelt, their hybridized strains and their products
Crustacean and crustacean products Crayfish, prawns, shrimps, lobsters, crabs and their products
Eggs and egg products Eggs from laying hen, duck, turkey, quail, goose, gull, guinea fowl and their products
Fish and fish products Molluscs such as oysters, clams, scallops and their products
Peanuts, soybeans and their products Peanuts, which may be declared using "groundnuts" or similar terms, and soybeans, which may be declared using terms such as "soya" or "soy"
Milk and milk products
(including lactose)
Milk from cows, buffaloes, goats and their products
Tree nuts and nut products Almond, hazelnut, walnut, cashew nut, pecan nut, Brazil nut, pistachio nut, macadamia nut and their products
Sulphites in concentrates of 10mg/kg or more Sulphites directly added and/or carried over from food ingredients at a total concentration of 10mg/kg or more (calculated in terms of total sulphur dioxide)


(Accurate as of 22 May, 2019)

How can I test for food allergens?

Simplify workflow and be confident in your allergen testing process. Discover simplicity and performance in these kits, which give you the reliability and efficiency you need.

Lateral Flow Rapid Kits (Qualitative)


Designed for accurate detection of processed and unprocessed allergen proteins, these fast, easy tests can be used for

  • Clean-in-place (CIP) final rinse water
  • Swab sample
  • Liquid sample
  • Solid food sample
Allergen protein Catalog number Assay time Limit of detection
Almond L25ALM 11 min ± 1 min 2.0 ppm
Milk L25MLK 11 min ± 1 min 3.0 ppm
Cashew L25CHW 11 min ± 1 min 2.0 ppm
Coconut L25COC 11 min ± 1 min 2.0 ppm
Egg white L25EGG 11 min ± 1 min 0.5 ppm
Fish L25FSH 11 min ± 1 min 1.0 ppm
Gluten L25GLU 11 min ± 1 min 5.0 ppm
Hazelnut L25HZL 11 min ± 1 min 2.0 ppm
Peanut L25PNT 11 min ± 1 min 1.0 ppm
Pecan L25PEC 11 min ± 1 min 3.0 ppm
Pistachio L25PST 11 min ± 1 min 2.0 ppm
Soy L25SOY 11 min ± 1 min 2.0 ppm
Walnut L25WAL 11 min ± 1 min 2.0 ppm

Elisa Kits (Quantitative)


Get confirmed, quantifiable results for monitoring specific food allergens across a wide variety of foods. Designed for accurate detection of processed and unprocessed target allergen proteins, which can be used for clean-in-place (CIP) final rinse water, environmental swab samples, food ingredients and processed food products.

Allergen protein Catalog number Assay time Limit of detection Limit of quatification
Almond E96ALM 50 min 1.9 ng/mL (ppb) 1.0 ppm
Bovine Casein E96CAS 50 min 1.7 ng/mL (ppb) 0.5 ppm
Bovine total milk E96MLK 50 min 2.8 ng/mL (ppb) 1.0 ppm
Brazil nut E96BZL 50 min 1.3 ng/mL (ppb) 1.0 ppm
Cashew E96CHW 50 min 2.6 ng/mL (ppb) 0.9 ppm
Coconut E96COC 50 min 9.7 ng/mL (ppb) 2.0 ppm
Crustacean E96CRU 50 min 10.2 ng/mL (ppb) 2.0 ppm
Egg white E96EGG 50 min 2.1 ng/mL (ppb) 0.5 ppm
Fish E96FSH 50 min 2.7 ng/mL (ppb) 1.0 ppm
Hazelnut E96HZL 50 min 1.9 ng/mL (ppb) 1.0 ppm
Mecadamia E96MAC 50 min 1.1 ng/mL (ppb) 0.3 ppm
Mollusk E96MOL 50 min 7.2 ng/mL (ppb) 1.0 ppm
Mustard E96MUS 50 min 3.1 ng/mL (ppb) 1.5 ppm
Peanut E96PNT 50 min 6.7 ng/mL (ppb) 2.0 ppm
Pecan E96PEC 50 min 3.7 ng/mL (ppb) 0.7 ppm
Pine nut E96PNE 50 min 1.3 ng/mL (ppb) 0.5 ppm
Pistachio E96PST 50 min 3.5 ng/mL (ppb) 1.0 ppm
Sesame E96SES 50 min 3.7 ng/mL (ppb) 2.0 ppm
Soy E96SOY 50 min 11.0 ng/mL (ppb) 2.0 ppm
Walnut E96WAL 50 min 6.9 ng/mL (ppb) 2.0 ppm

3M™ Clean-Trace™ Surface Protein (Allergen) Test Swab ALLTEC60 (Qualitative)


Residues remaining on surfaces indicate poor cleaning and could contain potentially allergenic proteins, which could lead to product contamination.

3M Clean-Trace Surface Protein (Allergen) Test Swab ALLTEC60 is a simple method of checking for removal of protein residues after cleaning. As the majority of allergens are proteins, if a surface is found to be protein-free, it is also free of protein-based allergens.

  • Detects as little as 3 µg of protein on surfaces and in hard to reach areas.

  • Visual reading of a color change indicates the level of cleanliness.
  • Validated for a range of allergenic proteins, including egg, milk, gluten, soy, peanut, almond and buckwheat.


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