AOAC Methods for Review in Codex STAN 234_11-2018

AOAC Official Methods Listed in CXS 234 for Milk and Milk Products

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33.1.01

Immerse in H 2 O 1 min at 100°C (use equipment immediately). ( 5 ) Immerse in 70% alcohol and flame to burn off alcohol immediately before use. ( 6 ) Expose to hydrocarbon (propane, butane) torch flame so that all working surfaces contact flame immediately before use. Choice of treatment depends on nature, shape, and size of equipment and on conditions of sampling. Sterilize wherever possible by method ( 1 ) or ( 2 ). Methods ( 3 )–( 6 ) are regarded as secondary methods only in decreasing order of satisfaction. ( c ) Sampling for organoleptic purposes. —Use equipment as in ( a ) or ( b ), or as specified for specific product. Equipment should not ( a ) For liquids. —Use clean and dry containers of suitable waterproof, greaseproof material (glass, stainless metal, suitable plastic material) of quality suitable for sterilization by B ( b ), if necessary, and of suitable shape and capacity for material to be sampled (as defined in each particular case). Securely close containers either with suitable rubber or plastic stopper or by screw cap of metal or plastic having, if necessary, liquid-tight plastic liner which is insoluble, nonabsorbent, and greaseproof, and which will not influence odor, flavor, or composition of milk products. If rubber stoppers are used, cover with nonabsorbent, flavorless material (such as suitable plastic) before pressing into laboratory sample container. Suitable plastic bags or snap-cap plastic vials may be used also. ( b ) For solids or semisolids. —Use clean and dry wide-mouth, cylindrical receptacles of suitable waterproof, greaseproof material (glass, stainless metal, suitable plastic material) of quality suitable for sterilization by B ( b ), if necessary, and of capacity suited to size of laboratory sample to be taken (as defined in each particular case). Make air-tight as in ( a ). Suitable plastic bags or snap cap plastic vials may be used also. ( c ) Small retail containers. —Contents of intact and unopened containers constitute samples. D. Preservation of Laboratory Samples To laboratory samples of liquid products or cheese intended for chemical analysis, suitable preservative may be added. Such preservative should not dilute analyte or interfere with subsequent analysis. Indicate nature and amount of addition on label and in any reports. Do not add preservatives to samples of semisolid, solid (except cheese), or dried products intended for chemical analysis. Rapidly cool and store laboratory samples in refrigerator at 0 ° –5°C. Dried milks may be kept at room temperature. Do not add preservatives to laboratory samples intended for bacteriological or organoleptic examination. Hold at 0 ° –5°C, except for condensed milk products when laboratory sample comprises unopened hermetically sealed containers in which products are sold. Keep liquid products and butter cold (0 ° –5 ° C). Start bacteriological examination of liquid products as soon as possible and never >24 h after sampling. E. Transport of Laboratory Samples Transport laboratory samples to laboratory by approved carrier as quickly as possible after sampling. Take precautions to prevent, during transit, exposure to direct sunlight, or to temperatures <0°C or >10°C in case of perishable products. For laboratory samples impart any flavor or odor to product. C. Laboratory Sample Containers

AOAC Official Method 968.12 Sampling of Dairy Products General Instructions

First Action 1968 Final Action 1970 A. Instructions of Administrative Character (This section is usually prescribed by specific regulatory agency. It is included for completeness.) Sampling should be performed by authorized or sworn independent agent, properly trained in appropriate technique. Agent should be free from any infectious disease. If possible, representatives of parties concerned should be given the opportunities to be present when sampling is performed and to collect a duplicate sample. Laboratory samples should be accompanied by report, signed by sworn or authorized sampling agent and countersigned by any witnesses present. Report should give particulars of place, date, and time of sampling; name and designation of agent and of any witnesses; specific method of sampling which is followed if this deviates from prescribed standard method; nature and number of units constituting consignment together with their batch code markings, where available; number of laboratory samples duly identified as to batches from which they are drawn; and place to which the laboratory samples will be sent. When appropriate, report should also include any relevant conditions or circumstances, e.g., condition of packages and their surroundings, temperature and humidity of atmosphere, method of sterilization of sampling equipment, whether preservative has been added to laboratory samples, and any other special information relating to material being sampled, length of time at ambient or at that particular temperature. Each laboratory sample should be sealed and labeled to give nature of product, identification number, and any code markings of batch from which laboratory sample has been taken, date of sampling, and name and signature of sampling agent. When necessary, additional information may be required, for example, weight of laboratory sample and unit from which it was taken. All laboratory samples should be taken at least in duplicate, one set being held, if necessary, in appropriate storage to prevent change of analyte and put at disposal of second party as soon as possible. Specific method of sampling and weight or volume of product to be taken as laboratory sample vary with nature of product and purpose for which sampling is required and are defined for each particular case. When previously agreed between parties, take additional sets of laboratory samples and retain for independent arbitration, if necessary. Send laboratory samples to testing laboratory by approved carrier immediately after sampling. B. Technical Instructions ( See sampling equipment specifications for each product to be sampled.) ( a ) Sampling for chemical purposes. —Clean, rinse with DI water, and dry all equipment. ( b ) Sampling for bacteriological purposes. —Clean and treat equipment by one of following methods: ( 1 ) Expose to hot air 2 h at 170°C (may be stored if kept under sterile conditions). ( 2 ) Autoclave 15–20 min at 121°C (may be stored if kept under sterile conditions). ( 3 ) Expose to steam 1 h at 100°C (use equipment same day). ( 4 )

ã 2005 AOAC INTERNATIONAL

10/9/2018