Ross, T and Fratamico, PM and Jaykus, L and Zwietering, MH, Statistics of Sampling for Microbiological Testing of Foodborne Pathogens, Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens, ASM Press, J Hoorfar (ed), Washington DC, pp. 103-120. ISBN 9781555815424 (2011) [Research Book Chapter]
Copyright 2011 AMS Press.
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A sampling plan is part of a process to assess the acceptability of a batch of product against some criterion. At a minimum, a sampling plan involves specification of the number of samples to be drawn and tested from a lot and a criterion (or criteria) that must be satisfied to consider the entire batch as acceptable for sale or other specified uses.In this text, the main interest is the assessment of the microbiological safety of foods, but the same considerations discussed in this chapter apply equally to assessment of microbiological quality. Even with the widespread implementation of preventative strategies such as hazard analysis and critical control point (HACCP) and related food safety management strategies, there are still many situations in which food safety assurance mainly relies on microbiological testing. End product testing might be needed in some circumstances, for example, when there are no critical control points in a process (e.g., raw or minimally processed ready-to-eat foods) or when the history of a product is unknown. Equally, food safety objectives and performance objectives (International Commission on Microbiological Specifications for Foods, 2002; Anonymous, 2005) may nominate microbiological criteria to be met.
|Item Type:||Research Book Chapter|
|Keywords:||microbiological safety, testing, sampling plan, foodborne pathogens, statistics|
|Research Group:||Food Sciences|
|Research Field:||Food Packaging, Preservation and Safety|
|Objective Group:||Public Health (excl. Specific Population Health)|
|Objective Field:||Food Safety|
|UTAS Author:||Ross, T (Professor Tom Ross)|
|Deposited By:||Agricultural Science|
|Downloads:||8 View Download Statistics|
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