Scribd
Upload
16 views25 pages

Sampling - Unit 7 Lecture 11

The document discusses sampling plans in food microbiology, focusing on the purpose of analysis, types of samples, and the importance of making samples homogeneous for accurate results. It outlines two-class and three-class sampling plans, detailing how to accept or reject food lots based on microbial levels. Additionally, it emphasizes the need for critical specifications to be set at acceptable levels to ensure food safety without being overly restrictive.

Uploaded by

Sikandar Khan Khushmir khan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
16 views25 pages

Sampling - Unit 7 Lecture 11

The document discusses sampling plans in food microbiology, focusing on the purpose of analysis, types of samples, and the importance of making samples homogeneous for accurate results. It outlines two-class and three-class sampling plans, detailing how to accept or reject food lots based on microbial levels. Additionally, it emphasizes the need for critical specifications to be set at acceptable levels to ensure food safety without being overly restrictive.

Uploaded by

Sikandar Khan Khushmir khan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 25

Food Microbiology 1

Unit 7
Sampling Plans in Food
Microbiology II
Sampling Foods for Microorganisms

Purpose of the Analysis


 To check raw material for acceptance or
refusal
• Check raw material before using in a
manufacturing process
• Control process samples during production
• Test final products
 Regulatory sampling by governments
- Official sampling plan
- Official analytical protocol
Sampling Plan

• Sampling depends on the nature of the sample


population:
Finite Vs Infinite

Finite: Truckload of potatoes


Tanker of juice

Infinite: Continuous conveyer with chicken


nuggets
Continuous Vs. Compartmentalized

Continuous: no physical separation between


the different parts of the sample (milk)

Compartmentalized: population is split into a


number of sub-units (cans of tomatoes, boxes
of cereal)
Homogeneous Vs. Heterogeneous

Homogeneous: population where the properties of


the individual samples are the same at every
location within the material (well blended broth,
water)

Heterogeneous: population where the properties of


the individual samples vary with location (box of
tomatoes, some of which are bad)
Homogeneous Populations

 Uniform throughout

 Identical at all locations


 Ideal for sampling because:
- A sample can be taken from any
location
- Analytical data is representative of the
whole
 They are rare, most foods are not uniform
in structure
For Analysis Make Samples Homogeneous

 The food material within the sample is usually


heterogeneous, i.e., its properties vary from one
location to another

 Therefore, it is usually necessary to make


samples homogeneous before they are
analyzed; otherwise it would be difficult to
select a representative sample
How to Make Samples Homogeneous

 Several mechanical devices have been


developed for homogenizing foods
 The type to use depends on the nature of
the food being analyzed
E.g.
 Dry Foods: Grind, Mix
 Moist Foods: Slice, Grind, Mix
 Wet Foods: Homogenize in a high speed
blender (stomacher)
Types of Samples

Three different types of samples may be


analyzed:

 Single Replicate Samples


 Single Composite Sample
 Multiple Composite Sample
Single Replicate Samples

• Each of 10 or more units of a food sample


is analyzed separately to provide
information on the variation of microbial
levels within the food
E.g. Salmonella variation in ten chicken
leg samples
Single Composite Sample

• Formed by combining or pooling many equal-


sized units of food
E.g. Ten 100 ml milk samples would be mixed
together to produce a composite sample for
analysis
• Bacterial analysis for this milk would be one
result
Multiple Composite Sample

• A sample made up by combining different


units of the same food type. Each unit being
of a different brand, region or season

• Used when analyzing low consumed foods,


E.g. Frozen pizza
Sampling Plans
Sampling Plans

Two class plans


• n = number of samples analyzed

• m = critical specification
E.g. Coliforms < 10 per gram
Salmonella, none should be
present
• c = number of samples allowed to exceed
the critical specification
Sampling Plan

Two Class Plans

Based on acceptance or rejection of the


“lot” based on the critical specification (m)
Two Class Plans

Example 1:
Product (lot) = One lot of cooked chicken

Critical Specification: m = coliforms < 10/g


Number of Samples: n = 5 per lot
Number of samples allowed to exceed: c = 2 per lot

Accept lot if 3 or more samples meet specification


Reject lot if < 3 samples meet specification
Two Class Plans
Example 2:
Lot = 8 hour shift production of ready-to eat deli
turkey

Critical specification: m = 0 Listeria present


Number of Samples: n = 5 packages per lot
Number of samples allowed to exceed: c = 0

Accept the lot only if all 5 samples test negative


for Listeria
Sampling Plan

Three class plans

Differentiate between acceptable, marginally


acceptable, and defective

n = number of samples analyzed

m = 1st critical specification

M = 2nd critical specification (defect level)

c = number of samples allowed to exceed the


first critical specification
Three class plans

Example: dried milk powder


Staphylococcus aureus:

1st critical specification: m = 10/g

2nd critical specification: M = 100/g

number of samples analyzed: n = 10

number of samples allowed to exceed the first


critical specification : c=1
Three class plans

• Accept lot if all 10 samples contain less than 10


cfu S. aureus
• Accept lot if 9 samples contain less than 10
and one contains between 10 and 100 cfu
• Reject lot if more than one sample contains
between 10 and 100 cfu
• Reject lot if any one sample exceeds 100 cfu
• Critical specification (m): must be set at a level that
is acceptable and attainable

If “m” set too low : it could legislate food out of


existence
If “m” set too high: Encourages bad sanitation

If the law states - No pathogen shall be present, this


means no pathogens should be detected by the
official set methods

There is always a small possibility that a pathogen is


present in a food sample but not detected even if it
tests zero- some will be sick somewhere, sometime!

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy