Microbiological testing of foods: what, why, how
Agnes Tan A and Numani Weerasuriya BA Microbiological Diagnostic Unit (MDU) Public Health Laboratory
Melbourne, Vic, Australia
Tel: +61 3 8344 5701
Fax: +61 3 8344 7833
Email: agct@unimelb.edu.au
B Standards Australia
Sydney, NSW, Australia
Tel: +61 2 9237 6131
Fax: +61 2 9237 6010
Email: Numani.Weerasuriya@standards.org.au
Microbiology Australia 34(2) 105-107 https://doi.org/10.1071/MA13036
Published: 13 May 2013
Abstract
Complexity in food testing arises from the food (matrix), the need to detect low numbers of target microorganisms in the presence of potentially similar background microflora, the potential use of testing to demonstrate compliance and the high cost (not just financial) of getting it wrong. Microbiological criteria for food specify the method of analysis1 because “test results are dependent on the analytical method used”2. Several bodies are involved in the development of standardised methods, and laboratories may have to run several methods for the same target to meet client needs. The current review of Standard 1.6.1 of the Food Standards Code3 and the July 2012 collaboration agreement struck between the International Organization for Standardization (ISO) and the Association of Analytical Chemists (AOAC International)4 should hopefully reduce the workload for food laboratories.
References
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[3] Food Standards Australia New Zealand (2012) Reviewing Standard 1.6.1: Microbiological Limits for Foods.
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[9] Anon. (2010) AS 5013.0. Food microbiology. Part 0: General introduction to the Australian standard methods for food microbiology. Standards Australia.
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