2013 ISPAM Mid-Year Mtg Book

Annex A (draft, for discussion during ISPAM meeting) (informative)

Classification of sample types and suggested target combinations for validation studies

This table outlines the classification of foods intended to guide method developers for the relative validation of alternative methods. The intrinsic properties of foods, such as levels of indigenous microflora, fat content, pH, salt content, water activity, and the presence of antimicrobial compounds can have a substantial influence on the outcome of a method. Therefore, the intrinsic properties of foods have been considered to the extent possible in the classification of foods, but the wide variety of foods available makes this consideration difficult to apply past the level of food type.

Regulatory authorities in different jurisdictions often have slightly different requirements as to the classification of foods. These differences have been included in the notes of the table as much as possible.

Table A.1 — Classification of samples and their relevance for testing for various microorganisms

Categories

Types

Food items (some examples)

Clostridium perfringens (vegetative cells or spores)

C lostridium botulinum (vegetative cells or spores)

Coagulase positive staphylococci Salmonella spp. Listeria spp.

Bacillus cereus (vegetative cells or spores)

Cronobacter spp.

Yersinia enterolitica Vibrio spp.

Total viable count

Lactic Acid Bacteria

Yeast and moulds

Enterobacteriaceae Escherichia coli

L. monocytogenes STEC

Campylobacter

Raw milk

Y

Y Y Y Y Y Y Y Y

Raw milks and/or fermented/acidified milks (not heat treated)

Raw fermented/acidified, raw milk yoghurts, raw dairy based drinks

Y Y Y Y Y Y

Y

Raw butters

Y Y Y Y Y Y

Y

Raw milk and dairy products

Raw creams

Y Y Y Y Y Y

Y

Raw milk based products, with high fat content and/or high background microflora

Hard and semi-hard cheeses (e.g. Comté, Beaufort)

Y Y Y Y Y Y

Y

Blue cheeses (Roquefort)

Y Y Y Y Y Y

Y

Soft cheeses (e.g. Brie, Munster) Milk based desserts, ice creams, drinks, creams UHT milks, canned milks or creams Fermented/acidified pasteurized milk, yoghurts, dairy based products

Y Y Y Y Y Y

Y

Pasteurized dairy products Sterilized or UHT dairy products

Y Y Y Y Y Y Y Y Y

Y

Y

Y Y Y Y Y Y Y

Y

Pasteurized milk based products

Pasteurized milks

Y

Y Y Y Y Y Y

Y

Heat processed milk and dairy products

Butters

Y Y Y Y Y Y Y

Creams

Y Y Y Y Y Y Y

1