Microbiological sampling of swabs and food and water for human consumption

Postupci uzorkovanja za mikrobiološku analizu hrane mogu utjecati na krajnji rezultat mikrobiološke pretrage. Uzorkovanje trebaju provoditi educirane i stručne osobe; pribor i oprema za uzorkovanje moraju biti sterilni; uzorak koji se uzorkuje mora biti reprezentativan, što znači da mora predstavljati jednu seriju ili lot proizvoda iz koje je uzet. Vrlo je važno uzorkovati dostatnu količinu uzorka koja je dovoljna za mikrobiološku analizu. Transport uzoraka do laboratorija i početak pretrage mora se provesti u što kraćem vremenu uz poštivanje temperaturnog režima. Sa svim se uzorcima treba postupati tako da bi se izbjeglo bilo kakvo oštećenje ambalaže. Uzorci moraju biti propisno upakirani te pravilno označeni. Subjekt u poslovanju s hranom sam određuje učestalost uzorkovanja hrane, vode i površina koje dolaze u dodir s hranom koja je definirana planom samokontrole, a nadležna tijela kontroliraju provedbu propisanih planova. Osim uzorkovanja tijekom samokontrole koje provode osobe u poslovanju s hranom u Republici Hrvatskoj postoje i službene kontrole koje su propisane od nadležnih tijela u Republici Hrvatskoj.Sampling procedures for microbiological analysis may affect the final result of the microbiological test. Sampling should only be performed by professionally educated personnel. All sampling equipment and utensils must be sterile. The sample to be taken must be representative, i.e. it must represent one lot of the product from which it was taken. It is very important to take a sufficient quantity of samples for microbiological analysis. Transporting samples to the laboratory and commencing testing should be carried out as soon as possible, respecting the temperature regime. All samples should be handled in such a way as to avoid any damage to the packaging. Samples must be properly packed and labelled. The food business operator determines the frequency of sampling of food and water, and areas coming into contact with food in its self-control plan, while the competent authorities control the implementation of the prescribed plans. In addition to sampling conducted as part of the self-control by food business operators, official controls are prescribed by competent bodies