Hi All

Hi all of you
I am working in the field of food inspection training
I would like to know about your experience in food sampling
simple equations, tips and tricks which can make work easier

Dear Hygienist,

Welcome to the forum ! I think you may be the first poster from Sudan !

Yr question covers a huge area. can you be a little more specific ?

eg Sampling what kind of food ? Sampling for what kind of property ? Sampling for Regulatory purposes ?

Rgds / Charles.C

Dear Charles.C thank you for your warm welcome

To be more specific let us start with:
1-Lots of canned foods for can defects
2- Takeaway foods at specific location for microbiological analysis (salmonella for example)

Dear Hygienist,

Thks yr clarification, narrows things down a bit.

I presume yr No1 means things like overlap, other functional can design defects. Not my recent area although I recall using the MIL Std system in the past. I'm sure somebody else can better answer this one ?

For No.2, the FDA BAM (on line) gives a good summary of options in the sampling chapter -

http://www.cfsan.fda...ebam/bam-1.html

You will notice that their sample sizes are higher than most labs can handle !. The reason is that there are a number of limitations to the ability to sample for pathogens as you may know. These are discused in depth in this thread here -

http://www.ifsqn.com...?showtopic=4590

In contrast to USA, most other countries have official standards of the mMc format / c=0 type which use much smaller numbers, eg 5 units but with the (often unstated) limitation as referred above. Ref6 in the BAM link is a standard source for details on this (now updated to vol7 in same series). There is also info. on line but couldn't immmediately locate it.
Rgds / Charles.C

Dear Charles.C

Thanks for the links , i'm going to read them carefully and return back.

All the best