Microbiological tests of workers hands
Started by Andreia, Feb 09 2009 05:59 PM
Hello everyone,
I need some help in microbiology ....
I usually do some microbiological tests from the persons that manipulate food.
The test is very simple (PCA - microrganisms at 30ºC) - enclosed you can see a picture of it.
In the picture enclosed you can see a test that i have done to a worker.That test have a bacteria growth, however it a small growth.Should i consider the test acceptable or unsatisfactory??
I need some help in microbiology ....
I usually do some microbiological tests from the persons that manipulate food.
The test is very simple (PCA - microrganisms at 30ºC) - enclosed you can see a picture of it.
In the picture enclosed you can see a test that i have done to a worker.That test have a bacteria growth, however it a small growth.Should i consider the test acceptable or unsatisfactory??
Attached Files
Microbiological Test Standard
High risk area with positive pressure and microbiological air filtration
Microbiological testing of whole herb (berry, root, etc.)
Microbiological testing
Microbiological swabs in plastic films industries and it's limit
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Actually i would look at doing entro's or staph plates rather than tvc as they would be more appropriate.
But you should count every colony, regardless
You need to set your own limits, for TVC i would probably say < 100 cfu
caz x
But you should count every colony, regardless
You need to set your own limits, for TVC i would probably say < 100 cfu
caz x
Hello Caz,
Thanks for your quick reply
Please tell me what is TVC, i don't know what is is .
I have to count all the colonies on the plate?
I do enterobacteriaceae spp. also but usually i don't have any groth on those (good news)
For enterob. what is the limit on the count plates?Any growth should be classified as unsatisfatory (on enterobact. plates)??
best regards
Andreia
Thanks for your quick reply
Please tell me what is TVC, i don't know what is is
I have to count all the colonies on the plate?
I do enterobacteriaceae spp. also but usually i don't have any groth on those
For enterob. what is the limit on the count plates?Any growth should be classified as unsatisfatory (on enterobact. plates)??
best regards
Andreia
Hello everyone,
I need some help in microbiology ....
I usually do some microbiological tests from the persons that manipulate food.
The test is very simple (PCA - microrganisms at 30ºC) - enclosed you can see a picture of it.
In the picture enclosed you can see a test that i have done to a worker.That test have a bacteria growth, however it a small growth.Should i consider the test acceptable or unsatisfactory??
Dear Andreia..
IMEX.. i use TVC (Total Viable Count) for operator hand..According to EUGMP Standard max. of micro. is 5 CFU(for gloves of operator) that standard for Hygiene Class B ..
The method that I Use is Contact plate (PCA - Aerobic mesophilic bacteria )
Dear Andreia,
The exact importance may depend on what you are doing, eg working in a slaughterhouse or manufacturing food for astronauts ?
There is a very detailed thread on this topic (surface counts) in the forum (search for initiator wamamili [from memory]).
With respect to yr original query, you could always repeat the test ??
Rgds / Charles.C
The exact importance may depend on what you are doing, eg working in a slaughterhouse or manufacturing food for astronauts ?
There is a very detailed thread on this topic (surface counts) in the forum (search for initiator wamamili [from memory]).
With respect to yr original query, you could always repeat the test ??
Rgds / Charles.C
Where I work, we only carry out Staph. aureus and E. coli screening on hands. Out of interest, are you all using sponge swabs or stick swabs?
Microbiological Test Standard
High risk area with positive pressure and microbiological air filtration
Microbiological testing of whole herb (berry, root, etc.)
Microbiological testing
Microbiological swabs in plastic films industries and it's limit
Procedure for microbiological analysis
Validating microbiological testing in-house
Microbiological Limits for Finished Product Testing
Microbiological Limits for non-dairy ice cream
Microbiological criteria for Instant Noodle based on EU regulation