Sampling Procedure continued..

After collection protect the sample from contamination or damage:Label and seal samples to ensure their integrity; Submit samples to the laboratory in the original unopened container whenever possible; When sampling homogenous bulk products in containers too large to be transported to the laboratory, mix (if possible) and transfer at least 100g of sample to a sterile container, under aseptic conditions i.e. free from contamination caused by harmful bacteria, viruses or other micro-organisms of measures introduced to reduce food contamination. Monitoring Samples: Food samples sent for analysis according to pre-scheduled specifications, for example heavy metals and preservatives. In other words to evaluate the content of these substances in the product. Representative Sampling: A representative sampling is one which reflects as far as possible, the composition of the lot from which it is drawn. This is best achieved by random sampling. Food Sampling and Preparation: The adequacy and condition of the sample or specimen received for examination are of primary importance. If samples are improperly collected and mishandled or are not representative of the sampled lot, the laboratory results will be meaningless. Extreme care and precautions need to be adhered to at all times when sampling.

Role of the E.H. Practitioner

To reduce the risk to Consumers by striving to ensure that all foods sold in our respective areas are fit for human consumption; To ensure that all food premises take steps to comply with the Food Regulations and Bylaws; To educate the Food Industry on health implications of contaminated foods; To monitor the quality of food by taking samples; To take legal action on defaulters as and when necessary; To educate the Public on the dangers of contaminated foods. To ensure that the cold-chain is maintained.

Food Sampling

Reference : Short course notes, offered by A.W. van Olm and W.P. MichauPort Elizabeth TechniKon.

Kwazulu-Natal Province Department of Health; Private Bag X 9051, Pietermaritzburg, 3200 Phone: 033 8467504 Fax: 033- 8467272 Email: jay.maniram@kznhealth.gov.za

Why is it essential for foodstuffs to be monitored?

Monitoring is the making of routine observations on foodstuffs and the recording and transmission of this data. In food concepts like from farm to fork or boat to throat are used to indicate the many activities that take place between the start and the finish. Foods must be: Safe; Wholesome; Produced and stored under sanitary conditions; Truthfully labelled. Food can be subjected to harmful contamination:from the soil it is grown in; from the animals it is derived from; from handling during processing and preparation; from the dish it may be served on. Everyone has the responsibility in the achievement of food safety by ensuring that food supply is largely safe from a health point of view. The Public has the right to safe food. Health Officials, Law Enforcement Officers and other Stakeholders must work together to ensure the safety of food. Main Objective:

Purpose of Food Monitoring: To monitor and ensure that the levels of contaminants in food do not exceed established Standards or Guidelines as they are used for regulatory purpose or as a measure to determine compliance. To establish a baseline & determine changes in the levels of contamination in food. This will then serve as a standard / benchmark to detect and control increasing levels of contaminants in food. To determine any adulteration in foodstuffs; To identify widespread problems (if any) in specific food premises , e.g Butcheries, restaurants, etc. To identify if any contingency measures are in place to deal with problems in the Food Industry; To investigate complaints in foodborne outbreaks; To provide a comprehensive food monitoring programme.

Classification of Analysis: Depending on the types of food to be analysed, different methods of sampling are employed and the sampling thereof can be done at any point of production depending on the goal of the exercise. Some forms of sampling include the following:Microbiological contamination e.g. Pathogens, Total Plate Count and other Indicator organisms; Histamines; Chemical and heavy metal contamination; Toxins including aflatoxins & mycotoxins. Standards and Labelling contraventions; Pesticide residues - above tolerance and not registered for use; Food Additives & Colourants; Unregistered/no process filed (Low Acid Foods); Quality Control meat samples to test the fat content, percentage meat and the determination of preservatives. Identify and collect representative samples; Sampling Procedure Record product temperature where applicable at the time of sampling; To provide an indication of the effectiveness maintain collected samples at the required temperature. Non-perishable: Ambient temperatures; Perishable between 04.5 C and frozen products at 18C.

The objective is to select a certain portion or number of containers, or production units that is most representative of the consignment or lot.