| Description |
1 online resource (565 pages) |
| Contents |
Cover; Half Title; Title; Copyright; Table of contents; About the authors; Preface; List of tables; List of figures; 1 Sampling, transport and storage of samples for analysis; Revision history; 1.1 Introduction; 1.1.1 Lot; 1.1.2 Lot sample and sample unit; 1.1.3 Lot sampling plans; 1.1.4 Analytical unit; 1.2 Collecting samples for analysis; 1.2.1 Selection and preparation of containers for the sampling of foods contained in non-individual packages; 1.2.2 Procedures for the sampling of foods contained in non-individual packages; 1.2.3 Sampling of foods involved in foodborne diseases |
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1.2.4 Sampling of water1.3 Transportation and storage of samples until analysis; 1.3.1 Foods with low water activity; 1.3.2 Frozen foods; 1.3.3 Refrigerated foods; 1.3.4 Commercially sterile foods in sealed packages; 1.3.5 Water samples; 1.4 References; 2 Preparation of samples for analysis; Revision history; 2.1 Introduction; 2.2 Homogenization of samples and withdrawal of the analytical unit; 2.2.1 Procedure for homogenization and withdrawal of analytical units from liquid products |
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2.2.2 Procedure for homogenization and withdrawal of analytical units from solid or concentrated liquid products2.2.3 Procedure for withdrawing the analytical unit using the surface swabbing technique; 2.2.3.1 Swab sampling; 2.2.3.2 Sponge swab sampling; 2.2.4 Procedure for withdrawing the analytical unit using the surface washing technique; 2.2.4.1 Procedure for washing poultry carcasses; 2.2.4.2 Procedure for washing other foods; 2.2.4.3 Procedure for washing packages; 2.2.5 Keeping of counter-samples; 2.3 Preparation of the first dilution of the analytical unit |
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2.3.1 Diluents for presence/absence tests2.3.2 Diluents for tests requiring differentiated handling of the sample; 2.3.3 Diluents for general quantification tests; 2.3.4 How to prepare an initial 1:10 (10−1) dilution; 2.3.5 How to prepare an initial dilution different from 1:10; 2.3.6 Procedure for the preparation of the first dilution of liquid samples; 2.3.7 Procedure for the preparation of the first dilution of solid or concentrated liquid samples; 2.3.8 Procedure for the preparation of the first dilution of samples obtained by surface swabbing or surface washing |
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2.4 Serial decimal dilution of the sample2.5 References; Annex 2.1 -- Procedures for homogenizing the content and withdrawal of the analytical unit of different types of foods; a) Powdered products; b) Pasty or ground products; c) Yogurts with fruit pieces; d) Cheeses; e) Very hard food products; f) Pieces of solid foods; g) Eggs in the shell; h) Meat cuts for analysis of non-surface contamination; i) Bivalves; j) Gastropods; k) Whole and sliced cephalopods; l) Whole crustaceans such as crabs; m) Sea urchins; n) Whole fresh fish |
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Annex 2.2 -- Special cases in which there are variations in the analytical unit and/or dilution and/or diluents recommended for the preparation of the first dilution of samples of different types of foods |
| Notes |
Print version record |
| Subject |
Food -- Microbiology -- Laboratory manuals.
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Water -- Microbiology -- Laboratory manuals
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Microbiology -- Technique -- Standards
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Water -- Microbiology.
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Bacteriological Techniques -- methods
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Food Microbiology -- methods
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Water Microbiology
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Food -- Microbiology
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Water -- Microbiology
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| Genre/Form |
Laboratory manuals
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| Form |
Electronic book
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| Author |
H. Taniwaki, Marta
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Junqueira, Valéria C. A
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Silveira, Neliane
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Okazaki, Margarete Midori
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Romeiro Gomes, Renato Abeilar
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| ISBN |
9781351675840 |
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1351675842 |
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