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Title: How does a LIMS benefit microbiological sampling and testing in the food and beverage industry?
Author for citation: Shawn E. Douglas
License for content: Creative Commons Attribution-ShareAlike 4.0 International
Publication date: January 2024
Introduction
Sampling, the sampling plan, and LIMS
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.[1][2][3][4]
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.
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."
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 ...
Development of Microbiological Specifications for Finished Products
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 production days." [1]
Pg 3: Sampling plan[2]
Sampling plans and LIMS: https://www.labware.com/blog/meet-challenges-high-sample-volumes-environmental-monitoring
Sampling plan and LIMS: https://www.autoscribeinformatics.com/industries/environmental-water-lims
Sampling plan and LIMS for food: https://www.csolsinc.com/blog/use-samplemanager-lims-stop-food-borne-pathogens/
Sampling plan and LIMS for food: https://foodsafetytech.com/tag/laboratory-information-management-system/
Sound and legally defensible sampling data: https://www.hargis.com/blog/how-to-ensure-environmental-sampling-data-are-scientifically-sound-and-legally-defensible/
Sampling plan and LIMS: https://eudl.eu/pdf/10.4108/eai.24-2-2023.2330696
Sampling plan and LIMS: https://www.autoscribeinformatics.com/resources/blog/autoscribe-integrates-field-sample-planning-and-scheduling-management
Sampling plans and an optimal risk-based monitoring plan for microbiological hazards[3]
Sampling for food safety: https://www.campdenbri.co.uk/blogs/sampling-for-safety.php
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
Implementation of Food Safety Management Systems along with Other Management Tools: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468768/
Sampling and testing: What are the objectives[4]
LIMS and microbiological analysis of foods and beverages
Microbiological testing: what food businesses need to know: https://www.safefood.net/professional/food-safety/laboratories/micro-food-testing
Sampling and testing: What are the objectives[4]
Conclusion
References
- ↑ 1.0 1.1 Jackson, T. (2023). "Management of Microbiological Hazards: Role of Testing as Verification". In Andersen, V.; Lelieveld, H.; Motarjemi, Y.. Food Safety Management: A Practical Guide for the Food Industry (2nd ed.). Elsevier, Inc. pp. 851–72. ISBN 9780128200131. https://books.google.com/books?id=3TpwEAAAQBAJ&printsec=frontcover.
- ↑ 2.0 2.1 Erkmen, Osman (2022). "Practice 1: Sampling and sample preparation techniques". Microbiological analysis of foods and food processing environments. London San Diego, CA Cambridge, MA Kidlington, Oxford: Academic Press, an imprint of Elsevier. pp. 3–12. ISBN 978-0-323-91651-6. https://books.google.com/books?id=6kU6EAAAQBAJ&printsec=frontcover.
- ↑ 3.0 3.1 Focker, M.; van Asselt, E.D.; van der Fels-Klerx, H.J. (2023). "Designing a risk-based monitoring plan for pathogens in food: A review" (in en). Food Control 143: 109319. doi:10.1016/j.foodcont.2022.109319. https://linkinghub.elsevier.com/retrieve/pii/S0956713522005126.
- ↑ 4.0 4.1 4.2 De Loy-Hendrickx, A.; Vermeulen, A.; Jacxxens, L. et al. (2018). "Part II: Sampling". In Mieke, U.. Microbiological Guidelines: Support for Interpretation of Microbiological Test Results of Foods. Die Keure. pp. 95–136. ISBN 9782874035036. https://books.google.com/books?id=pG1UDwAAQBAJ&pg=PT108.
