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| ==Sandbox begins below== | | ==Sandbox begins below== |
| <div class="nonumtoc">__TOC__</div> | | <div class="nonumtoc">__TOC__</div> |
| [[File:Team Tomato (6904) (8754464273).jpg|right|250px]]
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| '''Title''': ''How does a LIMS benefit microbiological sampling and testing in the food and beverage industry?''
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| '''Author for citation''': Shawn E. Douglas
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| '''License for content''': [https://creativecommons.org/licenses/by-sa/4.0/ Creative Commons Attribution-ShareAlike 4.0 International]
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| '''Publication date''': January 2024
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| ==Introduction==
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| ==Sampling, the sampling plan, and LIMS==
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| In the world of microbiological testing of foods, beverages, and their processing environment, the importance of proper sampling practices—including having a sound sampling plan—rarely gets understated.<ref name="JacksonManage23">{{cite book |last=Jackson, T. |year=2023 |editor-last=Andersen, V.; Lelieveld, H.; Motarjemi, Y. |title=Food Safety Management: A Practical Guide for the Food Industry |url=https://books.google.com/books?id=3TpwEAAAQBAJ&printsec=frontcover |chapter=Management of Microbiological Hazards: Role of Testing as Verification |edition=2nd |publisher=Elsevier, Inc |pages=851–72 |isbn=9780128200131}}</ref><ref name="ErkmanSamp22">{{cite book |last=Erkmen |first=Osman |date=2022 |title=Microbiological analysis of foods and food processing environments |chapter=Practice 1: Sampling and sample preparation techniques |url=https://books.google.com/books?id=6kU6EAAAQBAJ&printsec=frontcover |publisher=Academic Press, an imprint of Elsevier |place=London San Diego, CA Cambridge, MA Kidlington, Oxford |pages=3–12 |isbn=978-0-323-91651-6}}</ref><ref name="FockerDesign23">{{cite journal |last=Focker |first=M. |last2=van Asselt |first2=E.D. |last3=van der Fels-Klerx |first3=H.J. |year=2023 |title=Designing a risk-based monitoring plan for pathogens in food: A review |url=https://linkinghub.elsevier.com/retrieve/pii/S0956713522005126 |journal=Food Control |language=en |volume=143 |pages=109319 |doi=10.1016/j.foodcont.2022.109319}}</ref><ref name="DeLoyHemdrikxSampling18">{{cite book |last=De Loy-Hendrickx, A.; Vermeulen, A.; Jacxxens, L. et al. |year=2018 |editor-last=Mieke, U. |title=Microbiological Guidelines: Support for Interpretation of Microbiological Test Results of Foods |url=https://books.google.com/books?id=pG1UDwAAQBAJ&pg=PT108 |chapter=Part II: Sampling |publisher=Die Keure |pages=95–136 |isbn=9782874035036}}</ref><ref name="ICMSFMicro18">{{cite book |url=http://link.springer.com/10.1007/978-3-319-68460-4 |title=Microorganisms in Foods 7: Microbiological Testing in Food Safety Management |author=International Commission on Microbiological Specifications for Foods |publisher=Springer International Publishing |year=2018 |edition=2nd |doi=10.1007/978-3-319-68460-4 |isbn=978-3-319-68458-1}}</ref>
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| ===Sampling plans===
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| Despite the wide variability that can be found in a sample plan, they tend to fall into two categories: attributes plans and variables plans. Broadly speaking, attributes plans are useful when little or no information is known about a food processing method or the past performance of a food or beverage producer but presence/absence testing is required; this is common for regulated testing at points of entry, as found with adulteration testing. Variables sampling plans, on the other hand, are useful where the frequency distribution of microorganisms within a given food or beverage lot is known or can easily be assumed. This type of sample plan is more applicable to food and beverage manufacturers conducting verification and end-point testing in their production processes.<ref name="ICMSFMicro18-C7">{{cite book |url=http://link.springer.com/10.1007/978-3-319-68460-4 |title=Microorganisms in Foods 7: Microbiological Testing in Food Safety Management |chapter=Chapter 7: Sampling Plans |author=International Commission on Microbiological Specifications for Foods |publisher=Springer International Publishing |year=2018 |edition=2nd |pages=145–64 |doi=10.1007/978-3-319-68460-4 |isbn=978-3-319-68458-1}}</ref>
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| '''Pg 865''': "Although statistically limited, finished product and raw material testing may be conducted where there is limited information available about the hygienic status of a product lot (for example, a regulator’s analysis of imported product or a food producer’s analysis of raw materials). Testing may also be used for the evaluation of the suitability of finished products or raw materials where there is information from other verification activities that indicates an increased risk of contamination.
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| The development and application of acceptance criteria for finished products and raw materials is discussed extensively by the ICMSF, 2002. Lot acceptance criteria are expressed in sampling plans outlining the pathogen or indicator organism(s) of concern, the number of samples to be taken from a lot (n), the limits of acceptance (c, m and M) and the methodology to be used in verifying conformance. Sampling plans in specifications are most often defined as two-class attributes plans (acceptable and unacceptable) and three-class attributes plans (acceptable, marginally acceptable and unacceptable). Two-class attributes plans are defined by m, the level separating acceptable from unacceptable and c, the maximum allowable number of sample units yielding a result greater than m. For pathogens m is often set at 0, indicating an absence of the organism in the analytical unit tested. Three-class attributes plans are defined by m, the level separating acceptable from marginally acceptable, M, the level separating marginally acceptable from unacceptable, and c, the maximum allowable number of sample units yielding a result greater than m and less than M. If any sample is above M in a three-class plan the lot is rejected. Three-class plans are most often applied in criteria for quantitative hygienic indicator organisms as they account for variability in levels and allow identification and correction of trends before levels exceed criteria that would result in lot rejection."
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| '''Pg 869''': "Sampling for field testing may incorporate the sampling plans and operating characteristic curves used for finished product or ingredient testing, with the testing “lot” as the sampled area of the field or production block. Samples may be taken using a variety of approaches to obtain a samples representative of the field (UF, 2010; Western Growers, 2021). Xu and Buchanan (2019) compared the performance of three field collection methods, including random sampling, stratified random sampling, and sampling using a Z collection pattern ...
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| Development of Microbiological Specifications for Finished Products
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| Finished product specifications take into account relevant regulatory or customer requirements, the hazards that may be present in raw materials and the environment, the nature of the product and process, and intended use of the material as determined in the HACCP study. Specifications include pathogens of concern as well as relevant indicator organisms, defined sampling plans and methodology. Sampling plans included in specifications should follow ICMSF format, with stringency based upon the severity of the pathogen of concern, the use of the product and the sensitivity of the consumer. Stringency may also be increased for new products or production lines, or where prior history of the product or process indicates a heightened concern. Sampling plan limits for m and M should be based upon an understanding of the raw materials and processes and ideally the results of testing of products manufactured under good conditions on a variety of
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| production days."
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| <ref name="JacksonManage23" />
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| '''Pg 3''': Sampling plan<ref name="ErkmanSamp22" />
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| '''Sampling plans and LIMS''': https://www.labware.com/blog/meet-challenges-high-sample-volumes-environmental-monitoring
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| '''Sampling plan and LIMS''': https://www.autoscribeinformatics.com/industries/environmental-water-lims
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| '''Sampling plan and LIMS for food''': https://www.csolsinc.com/blog/use-samplemanager-lims-stop-food-borne-pathogens/
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| '''Sampling plan and LIMS for food''': https://foodsafetytech.com/tag/laboratory-information-management-system/
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| '''Sound and legally defensible sampling data''': https://www.hargis.com/blog/how-to-ensure-environmental-sampling-data-are-scientifically-sound-and-legally-defensible/
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| '''Sampling plan and LIMS''': https://eudl.eu/pdf/10.4108/eai.24-2-2023.2330696
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| '''Sampling plan and LIMS''': https://www.autoscribeinformatics.com/resources/blog/autoscribe-integrates-field-sample-planning-and-scheduling-management
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| '''Sampling plans and an optimal risk-based monitoring plan for microbiological hazards'''<ref name="FockerDesign23" />
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| '''Sampling for food safety''': https://www.campdenbri.co.uk/blogs/sampling-for-safety.php
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| '''Effective sampling plans during pandemic''': https://www.dksh.com/global-en/lab-solutions/insights/how-effective-sampling-plans-can-improve-quality-assurance-and-food-safety-during-a-pandemic#accordion-1578360548811-0-collapse
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| '''Implementation of Food Safety Management Systems along with Other Management Tools''': https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468768/
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| '''Sampling and testing: What are the objectives'''<ref name="DeLoyHemdrikxSampling18" />
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| '''LIMS in a Shop Floor IT Landscape + sample plans''': https://www.frontwell-solutions.com/blog/lims-3/lims-in-a-shop-floor-it-landscape-21
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| ==LIMS and microbiological analysis of foods and beverages==
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| '''Microbiological testing: what food businesses need to know''': https://www.safefood.net/professional/food-safety/laboratories/micro-food-testing
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| '''Sampling and testing: What are the objectives'''<ref name="DeLoyHemdrikxSampling18" />
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| ==Conclusion==
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| ==References==
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| {{Reflist|colwidth=30em}}
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