10 replies to this topic

[bEvvy]

Hi all,

 

I've been working in QA for an SQF certified beverage company (non-carbonated, non-alcoholic) for a number of years now, always under the lead of a QA manager. Now they have left, I have some big boots to fill. I feel I'm 'across it' in most areas, except for the microbiology part.

 

I have a testing schedule to go off obviously, which tells me what to test for and what the limits are, but I'd like to understand why we are testing for these things, what the risks are and why the limits are set where they are. 

 

Are there any courses/papers etc that will give at least a base understanding of these sorts of things - I'd like to feel a bit more confident in talking about micro-testing, so maybe a 'microbiology for dummies' course?

 

Any help appreciated!

[Halo19]

Hi bEvvy,

 

Microbiological testing is mandated by legislation to ensure the safety of food products. The specific types of testing depend on the nature of the food, as certain foods are more susceptible to specific bacteria; for instance, milk is often tested for Salmonella.

 

Standards from FSANZ: https://www.foodstan...ological-limits

 

These limits are typically adhered to according to the standard.

Edited by Halo19, 07 August 2024 - 03:37 AM.

[kconf]

There is a whole chapter on microbiology in HACCP/SQF training. 

Edited by kconf, 07 August 2024 - 11:39 AM.

[bEvvy]

Thanks to both of you for your replies.

I do make use of FSANZ and what was supplied in my HACCP training, but I guess I'm after a more base-level understanding as to how things work - not necessarily from a food safety perspective, but as a whole. Almost like the very basics of a degree in it, so to speak.

 

Have just ordered a copy of Microbiology for Dummies, so we'll see where we go from there.

[kconf]

Microbiology is a vast field. If you have specific questions, I'd be more than happy to answer. 

[kfromNE]

Meat related but does a good job of explaining things. 

 

Also one from the FAO that goes more in depth 

Attached Files

•  SPN_Guidebook_Microbiology.pdf   2.36MB   14 downloads
•  statistical aspects of microbiological criteria related to foods.pdf   7.22MB   13 downloads

[MDaleDDF]

You can always ask the lab, and bring in a consultant for a few days.   They'll explain the what, why, and how.

[Shrimper]

Hi bEvvy!

 

This is a topic that I too have found to be an extremely interesting aspect of this field. I have been reading the Bad Bug Book provided by the FDA that summarizes some interesting topics regarding some of the food safety concerning pathogens. Only about half way done, but so far interesting! This might help you get that foundational understanding I think you're looking for 

 

https://www.fda.gov/...-second-edition

 

Best,

Shrimper

[kingstudruler1]

Like these?   ive never taken them.   I hear they are very good.

 

https://foodscience....od-microbiology

 

https://cpe.rutgers....od-microbiology

 

https://fpc.unl.edu/...iology-workshop

 

https://research.hs....y-short-course/

[bEvvy]

Thanks guys - I have a whole month's worth of reading now! Much appreciated :)

[Bo16]

Please check with you local colleges.  For example Penn State has may training classes including hands on training for microbiology, cheese manufacturing, other food safety classes and also provide PCQI training.  (Cost is usually not bad and our employees love going away for a few nights on the company so it really helps morale.) 

 

They have been a real help even for "microbiologist" who do not always have "Food" training