Als Ltd. · ASX:ALQ
Als — Technical Presentation (March 2016)
28 slides from Als's technical presentation, March 2016
Slide 1: Food Microbiology – The basics
Food Microbiology – The basics Scott Colbourne Business Manager NSW – ALS Food & Pharmaceutical R IG H T S O L U T I O N S | R I G H T PA RT N E R
Slide 2: Contents
Contents • Common Microbiological Tests - what and why • Method Turn Around Times (TAT) • The Confirmation Process • Causes of counts being high initially, then low when retested Food Microbiology - The Basics 2
Slide 3: Common Tests – what and why? (Standard Plate Count)
Common Tests – what and why? • Standard Plate Count (SPC) What? A generic count of micro-organisms present. The results are non-specific Why? Gives a general indication of the level of micro-organisms present in the sample tested Can be referred to as… Total Microbial Count (TMC), Total Aerobic Micr
Slide 4: Common Tests – what and why? (Yeast and Mould)
Common Tests – what and why? • Yeast and Mould What? Generic test for the levels of these present. Non-specific. Why? • They cause biodegradation of natural materials, which may become food spoilage • Some yeasts are useful in fermentation (e.g. Bread and Beer) • However some (e.g. Candida albicans)
Slide 5: Common Tests – what and why? (Salmonella)
Common Tests – what and why? • Salmonella What? Pathogen found in cold/warm blooded animals and the environment Why? • It causes food poisoning, such as gastrointestinal issues • To ensure there is no presence of pathogens Food Microbiology - The Basics 5
Slide 6: Common Tests – what and why? (Listeria)
Common Tests – what and why? • Listeria What? A genus of bacteria that contains 10 species, the most important genus, L. monocytogenes is a serious human pathogen. Why? Healthy people and pregnant women may have mild or no symptoms, but Listeria infection may still result in miscarriage, premature b
Slide 7: Common Tests – what and why? (E. coli and coliforms)
Common Tests – what and why? • E. coli and coliforms What? Coliforms can be found in the aquatic environment, in soil and on vegetation; they are universally present in large numbers in the faeces of warm-blooded animals and humans. Why? • Commonly used bacterial indicators of hygiene and sanitary q
Slide 8: Common Tests – what and why? (Staphylococcus)
Common Tests – what and why? • Staphylococcus (coagulase positive) What? A common bacterium that lives on the skin or in the nose of humans. Why? Coagulase positive species of Staphylococcus can produce toxins in foods. Food Microbiology - The Basics 8
Slide 9: Common Tests – what and why? (Bacillus cereus)
Common Tests – what and why? • Bacillus cereus What? A common bacterium found in the environment; typically associated in soil as well as a variety of foods. Why? The toxin producing spore forming bacterium can cause vomiting and diarrhoea. Bacillus cereus spores are able to survive harsh environmen
Slide 10: Method Turn Around Times
Method Turn Around Times Turnaround Time (Days) Method If Confirmation If Clean is Required Standard Plate Count 3 N/a Yeast and Mould 5–7 N/a Salmonella ELISA 2 5 (Automated rapid method) Australian Standard 4 7 (manual method) Listeria ELISA 2 7 (Automated rapid method) Australian Standard 5 7 (ma
Slide 11: Method Turn Around Times
Method Turn Around Times Turnaround Time (Days) Method If Confirmation If Clean is Required Standard Plate Count 3 N/a Yeast and Mould 5–7 N/a Salmonella ELISA The ELISA method (e.g. DS2) is 2 5 quicker, more reliable and (Automated rapid method) cheaper Australian Standard 4 7 (manual method) The c
Slide 12: Pathogens: ELISA is superior to the Australian Standard
Pathogens: ELISA is superior to the Australian Standard Comparing Listeria and Salmonella test methodologies Parameter ELISA Australian Standard High level of Price Labour intensive automation Speed - negative 2 days 4-5 days Speed – confirmed 5-7 days 7 days positive Interpretation of r
Slide 13: Method Turn Around Times
Method Turn Around Times Turnaround Time TAT (Days) Method If Confirmation is If Clean Required Coliforms Petrifilm 2 N/a MPN 2 4 Presence/Absence 2 4 Plate Count 1 N/a E.Coli Petrifilm 2 N/a MPN 2 6 Presence/Absence 2 6 Enterobacteriaceae Plate Count 1 3 Food Microbiology - The Basics 13
Slide 14: Method Turn Around Times
Method Turn Around Times Turnaround Time TAT (Days) Method If Confirmation is If Clean Required Coliforms Petrifilm 2 N/a Advantages: - Quick MPN 2 4 - Generally, no confirmation Presence/Absence 2 4 step for coliforms Plate Count 1 N/a E.Coli Disadvantages: Petrifilm 2 N/a - Sample matrix sensitive
Slide 15: Method Turn Around Times
Method Turn Around Times Turnaround Time TAT (Days) Method If Confirmation is If Clean Required Coliforms Petrifilm 2 N/a Advantages: MPN 2 4 - Quantitative Presence/Absence 2 4 - Can report to low levels (0.3) Plate Count 1 N/a - Australian standard E.Coli Petrifilm 2 N/a Disadvantages: MPN 2 6 - L
Slide 16: Method Turn Around Times
Method Turn Around Times Turnaround Time TAT (Days) Method If Confirmation is If Clean Required Coliforms Petrifilm 2 N/a MPN 2 4 Presence/Absence 2 4 Advantages: Plate Count 1 N/a - Great if not detected E.Coli Petrifilm 2 N/a Disadvantages: MPN 2 6 - Qualitative only Presence/Absence 2 6 Enterobac
Slide 17: Method Turn Around Times
Method Turn Around Times Turnaround Time TAT (Days) Method If Confirmation is If Clean Required Coliforms Petrifilm 2 N/a MPN 2 4 Advantages: Presence/Absence 2 4 - Quick Plate Count 1 N/a - Quantitative E.Coli Petrifilm 2 N/a Disadvantages: MPN 2 6 - Not available for E.Coli Presence/Absence 2 6 En
Slide 18: Method Turn Around Times
Method Turn Around Times Turnaround Time TAT (Days) Method If Confirmation is If Clean Required Coliforms Alternative to Coliforms as a Petrifilm 2 N/a faecal contamination indicator MPN 2 4 Presence/Absence 2 4 Advantages: - Quick Plate Count 1 N/a - Quantitative E.Coli - Salmonella is included Pet
Slide 19: Method Turn Around Times
Method Turn Around Times Turnaround Time (Days) Method If Confirmation is If Clean Required Staphylococcus Plate Count 2 4-6 Presence/Absence 4 6 Food Microbiology - The Basics 19
Slide 20: Confirmation Process
Confirmation Process • Have you ever received an email like this? Hi John, Please note that the below sample is suspect for E.Coli: Lot: 12345 Food sample A, DOM 15/05/2015 The sample is under confirmation and the final result will be updated once complete Thank you and best regards Jenny Bloggs Mic
Slide 21: Confirmation Process
Confirmation Process • Have you ever received an email like this? Hi John, Please note that the below sample is suspect for E.Coli: Lot: 12345 Food sample A, DOM 15/05/2015 What is a suspect result? The sample is under confirmation and the final result will be updated once complete Thank you and bes
Slide 22: Confirmation Process
Confirmation Process • Have you ever received an email like this? Hi John, Please note that the below sample is suspect for What E.Coli:is confirmation? Lot: 12345 Food sample A, DOM 15/05/2015 Carrying out further steps of a test for The sample is under confirmation and the final result will be a i
Slide 23: Confirmation Process
Confirmation Process • What tests can require confirmation? – Coagulase Positive Staphylococcus – E.coli and Coliforms – B. cereus – Salmonella – Listeria – Clostridium perfringens – Enterobacteriaceae Food Microbiology - The Basics 23
Slide 24: High to Low Counts
High to Low Counts • How can a result be high in one test and then low when retested? • This can be caused by a number of factors. – The sample may not be completely homogenous. – Lab error – The sample has anti-bacterial properties. – Natural sample variation – e.g. due to the make-up and/or compon
Slide 25: High to Low Counts: Sample Not Homogeneous
High to Low Counts: Sample Not Homogeneous • The laboratory generally uses 10g of the sample in the required media, e.g. 90g • Of that 100g, 0.1g to 1.0g is removed for each test • A reported result of 500 cfu/g, may only be 5 colonies on an agar plate. This is a low number and with repeat testing s
Slide 26: High to Low Counts: Anti-Bacterial Properties
High to Low Counts: Anti-Bacterial Properties • The sample may contain substances that are anti-bacterial • Some samples have the capacity to kill bacteria, e.g. cinnamon, vinegar, salt and preservatives • Samples are stored for 3-5 days from initial testing & before a retest generally occurs. Subst
Slide 27: High to Low Counts: Lab Error
High to Low Counts: Lab Error • This is always a possibility and our quality procedures and controls minimise this risk. However it can never be 100% removed. • If we believe lab error is a possibility we will try to look for a pattern, e.g. • Do all the similar samples have a high count? • Does the
Slide 28: End.
End. • Thank you very much for your attention • If you would like more information on ALS Food, please visit our website or contact one of our team Food Microbiology - The Basics 28