Microbiological Sampling

A webinar presented by:

Dr Andy Bowles

Attendee Notes
 10/10/2018

Microbiological sampling

Dr Andy Bowles

This webinar will consider

Why sample foods?

Legal framework

Approach to sampling

Sampling technique

Microbiological sampling

Why sample foods?

Legal framework

Approach to sampling

Sampling technique

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Purpose of Sampling
 Surveillance
 FSA survey
 Regional sampling
 Verification
 As part of routine inspection/audit
 Compliance
 Regulation 853/2004
 Investigative
 Complaint
 Outbreak

Microbiological sampling

Why sample foods?

Legal framework

Approach to sampling

Sampling technique

Legal Framework
 Regulation (EC) 882/2004
 “Official control”
 Regulation (EC) 178/2002
 Regulation (EC) 2073/2005
 Food Safety and Hygiene (England) Regs 2013
 Food Safety (Sampling and Qualifications)
(England) Regulations 2013
 Food Law Code of Practice
 Food Law Practice Guidance

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Interventions

Official Controls Other interventions

inspections education

audits advice

sampling visits coaching

monitoring visits information and

intelligence gathering

surveillance visits

verification visits

What is a sample?

 Sample : “Portion of an item which may or

may not be representative of the whole item”

Representative sample

 “A portion of an item that has been taken in

such a manner that inferences may be made
regarding the microbiological flora or
chemical composition of the whole item”

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Formal v Informal Samples

 What is a “Formal” sample?

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Microbiological sampling

Why sample foods?

Legal framework

Approach to sampling

Sampling technique

Sampling Pitfalls
 Three main issues to consider to avoid
problems:
 Planning
 Sampling technique
 Continuity of evidence

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Planning
 Consider:
 Targeting
 What food is to be sampled
 Quantity of sample required
 Nature of target organism
 Purpose of sampling
 Follow up action

Targeting
 Consider targeting premises/importers:
 where concerns have been raised about the ability
of management to consistently produce safe
food.
 Poor confidence in management
 High risk foods, inadequate controls
 Low FHRS scores

Targeting
 Manufacturers
 Consider scope and relevance of sampling
 HACCP verification
 Micro regs

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Quantity of Food
Two main issues:
 Sample size adequate for examination?
Normally 250g minimum
Ask Food Examiner if in doubt

 Representative sample:
 Microbiological criteria of foodstuffs regulations
 5 samples normally taken
 Depends on purpose of sampling

Target Organism
 Depends on purpose of sampling
 Not always known
 Use of indicator organisms
 Swabbing and sampling can be targeted
 If in doubt - consult Food Examiner

Microbiological sampling

Why sample foods?

Legal framework

Approach to sampling

Sampling technique

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Taking Samples

 Samples should reach Laboratory:

 Microbiologically unchanged from when sampled
 Officers should take steps to:
 Prevent Contamination by
 Equipment
 Officer
 Environment
 Prevent death/ growth of micro-organisms

Taking Samples
 Preventing Contamination by:
 Equipment
 Ideally use sterile tools etc
 Single use preferable
 Systems for storage/handling equipment
 stock rotation

Sample pots

 Honey jars
 Not tamper evident
 Not sterile evident

 Tamper evident jars

 Preferable

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Taking samples
 Preventing Contamination by:
 Officer
 Wash hands prior to sampling.
 Rewash as necessary

 Consider anti bacterial gels

 Wear disposable sterile gloves
 Not essential but desirable

 Wear clean overalls

 Take care to plan day to prevent cross
contamination

Taking Samples
 Preventing Contamination by:
 The Environment
 Avoid placing containers etc onto surfaces
 Sample intact unopened containers (where possible)
 Clean outside of packaging with sterile wipes
 Open packages sufficiently to allow easy sampling
 Open sampling container immediately prior to sampling,
reseal immediately after.
 Use Ice in bags to cool samples, not crushed ice
 Discard any suspect samples

Food Sampling Equipment...

 Screwdrivers  Scissors
 Cardboard case cutter  Swabs/Sterile water
 Pliers
 Teaspoon  Swab templates
 Large spoon  Dippers/ladles
 Tongs  Plastic boards
 Spatula  Corer
 Pallette Knife  Hammer
 Sharp knives
 Tweezers  Scoop
 Scalpels  Alcohol wipes
 HOCl solution
 Forks

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Taking Samples

 Preventing death / growth of Micro-organisms

 Careful use of sanitizers /wipes
 Proper use of cool boxes

Taking Samples

 Solid / Frozen food:

 Sterile knife, borer, auger or drill
 Keep frozen

 Liquid products
 Agitate/stir
 If bulk - may need to sub sample then mix

Bulk Liquid Sampling (Tap)

Clean with detergent

Spray with HOCl

or Alcohol

Run 5 Seconds

Sample

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Taking samples

 Powders:
 Mix thoroughly
 Use sterile spoon, ladle, dipper
 Sub sample if necessary

Swabs

 Often -ve so take care!

 Do
 Use template
 Target organism
 Refrigerate after use
 Don’t
 Swab dirty surfaces
 Swab freshly sanitised
surfaces

ATP swabs

 Swab area - colour change

indicates pass/fail
 Simplest form will detect food
traces
 Useful as indicator of cleanliness
 More expensive - will detect
bacterial residues

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Rapid swabs

Storage and Transport

 Samples should be :
 Transported
 Stored
 To inhibit changes in microbial numbers

Storage and Transport

 Ambient Foods
 Keep in conditions as advised by manufacturer
 Chilled Foods
 Keep below 8°C
 Hot samples
 Cool to 8°C asap
 use large sample container

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Use of Cool Boxes

 Equipment
 Conform to BS 6672 and be rated “****”
 Fitted with insulated lid
 10% volume ice packs
 ie 32 litre box will require 8 x 400g ice packs
 Ice packs placed in freezer > 24 hrs prior to use
 Packs placed at top and bottom of box
 Allow air circulation
 Cut down milk crate

Cool boxes

Diagram 1 - Preparation of cool box

Section through Cool Box showing and position of ice packs

Block of Polystyrene
Insulation added to
inside of Lid of
Sample Cool box
Retaining
System
(or Cut Down
Milk Crate) 400g ice packs
Insert in placed above and
Cool Box below the sample
retaining system
(milk crate)

Cool boxes

Diagram 2 - Plan of Cool Box showing position of Food Samples and Logger

6 1 3 5

Logger 4 2 7

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Use of Cool Boxes

 Security strap
 Data logger / simulant sample
 Use different cool boxes for hot and cold foods
 Never mix potable and non-potable water samples in
same box
 Avoid unnecessary opening/closing
 Don’t allow food to come into contact with ice blocks

Recommended Sample Information

 Name, address and  Conditions of storage at

Authority of Officer point of sampling
 Sample number
 Other storage info
 Date, time, place of
sampling  Method of sampling
 Description of sample  Conditions of storage
 Reason for sampling since sampling
 Name of owner,  Clinical details
manufacturer etc
 Process date
 Country of origin

Report to FBO

 Clear language
 Significance of result
 Positive or negative
 Relate to HACCP

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Summary

Why sample foods?

Legal framework

Approach to sampling

Sampling technique

Dr Andy Bowles
Specialist Food Law Solicitor

andy.bowles@abcfoodlaw.co.uk

www.abcfoodlaw.co.uk
@abcfoodlaw
01603 274486

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