SAMPLING & SAMPLE

PREPARATION
Introduction
a PROPER SAMPLE is the first priority in the
microbiological examination of any food
product.
Requirement
Ensure that the samples are
1. Representatives of the entire lot of material
under evaluation
2. Proper types for the determination to be
made (analyses requested)
3. Protected against contamination
and improper handling
Sample Identification
Sample Name: ________________________
Collectors Name: _____________________
Manufacturer: ________________________
Dealer/Distributor: _____________________
Address: _____________________________
Lot number: __________________________
Date & Time of Collection: _______________
Place of collection: _____________________
SAMPLING PLANS
Sample
Collection
Sample
Equipment
Storage &
Shipment
Receipt of
samples
Preparation
for
Homogenate
Sample Collection
Consider the PHYSICAL STATE of the product
to be sampled to ensure that the number of
units will be representative and/or statistically
significant for the intended use.


Sample Handling & Storage
Prior to shipment: put samples in a storage
area
Frozen: -20
0
C
Refrigerated : 4
0
C


Sample Handling & Storage
Transport to the laboratory: use an insulated
shipping container
- For Dry products: pack in a cardboard box
appropriately to prevent breakage

Sample Handling & Storage
Samples should be submitted to the
laboratory in original unopened containers, if
possible
Deliver samples to the lab as rapidly as
possible
Label samples appropriately

Receipt of samples
Note the general condition of the sample
Label and record the sample
Analyze samples immediately
If it cannot be analyzed immediately, store
samples properly and appropriately

Labeling the samples
Sample Description: _____________________
Sample Code: __________________________
Analyses requested: _____________________
Storage Requirement: ___________________
Received by: ___________________________
Preparation of Homogenates
Before handling and analysis, clean immediate
surrounding work areas


Preparation of Homogenates
Use ASEPTIC TECHNIQUE when handling the
sample
If the sample is to be tempered, thaw it at 2-
5
0
C within 18 hrs

Preparation of Homogenate
To ensure more even distribution, shake liquid
samples thoroughly and mix dried samples
with sterile spoons or other utensils before
withdrawing the analytical unit
Preparation of Homogenate
Weigh accurately & aseptically
Use the appropriate diluent for the analysis

Preparation of Homogenate
Upon addition of diluent, blend it with the
analytical unit to produce the sample
homogenate
Blend at a higher speed for a few seconds
Alternatively, stomach it for 30 to 60 seconds

Reminders
No more than 15min should elapse from
the blending of sample until all dilutions are
made and inoculated in the media.

Each food product has a specific sampling
requirement and preparation.
Make sure to read the unique sampling
methods of each food type.


The END