Seminar and course on validation and verification of microbiological methods

NMKL is arranging a combined half-day seminar on validation and half-day practical course on verification of microbiological methods (NMKL Procedure 32 from 2017). The seminar/workshop will be held at the Finnish Food Safety Authority EVIRA on 21 November 2017. The language is Finnish (material partly in English), and participation fee is 200 euro.

To see the programme please click here.

If you wish to sign up for these two events or have questions in this regard please contact This email address is being protected from spambots. You need JavaScript enabled to view it. by Thursday 16 November.

 

 

 

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New method on quality control test - Sensory evaluation of marine oils

NMKL method No. 201 describes a sensory quality test of marine oils as an umbrella term for oils extracted from fish, shellfish or marine mammals that are rich in healthy polyunsaturated fatty acids. The method is general and requires that the users of the method set up their own sensory product specifications for the oils they will test or use reference oil.

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Guide for verification of microbiological methods

Before an analytical method is taken into use, e.g. for routine testing, a laboratory must verify that it is capable of performing the analytical method. This includes evaluation of relevant performance characteristics to ensure that the method is fit for purpose within the laboratory.

This procedure provides guidelines on how

  • a laboratory may verify that it is capable of performing an analytical method which has previously been externally validated
  • a laboratory can evaluate the possibility of analysing additional matrices not covered by the primary validation, or include new matrices in the scope of an already verified method
  • a laboratory should plan a verification and elaborate a verification report

The procedure is applicable to the verification of methods already validated properly in an interlaboratory study, and also to well-recognised standardised methods without validation and specified performance characteristics.

The procedure also describes how measurement uncertainty could be established while verifying the method, as the data obtained in the verification can be used in the evaluation thereof.

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Updated method on detection of Shigella spp. with real-time PCR in food

An updated version of method No. 174, "Shigella spp. and Enteroinvasive Escherichia coli (EIEC). Detection with real-time PCR in food" is available. The method has changed from conventional PCR to real-time PCR for the detection of Shigella spp. The real-time PCR has an internal amplification control (IAC) included in the analysis.

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New NordVal International certificates

The studies for the extension and the sensitivity study were carried out in 2016 according to the requirements of ISO 16140-2:2016. TRANSIA® PLATE Salmonella Gold is based on a three-step, sandwich-type ELISA (Enzyme Linked ImmunoSorbent Assay) using a microtitre plate with divisible strips coated with antibodies specific for Salmonella and ready-to use reagents. See the certificate here

 

NordVal certificate No. 046 for DNA Diagnostics method Salmonella Velox has been extended to also cover ready-to-eat og ready-to-reheat products. See the certificate for determination of Salmonella here.

 

NordVal International Certificate 023: foodproof® Salmonella Detection Kit, Hybridization Probes and foodproof® Salmonella Detection Kit, 5’ Nuclease, in combination with foodproof® ShortPrep I Kit or foodproof® StarPrep One Kit, see the certificate here

and

NordVal International Certificate 025: foodproof® Listeria monocytogenes Detection Kit, Hybridization Probes and foodproof® Listeria monocytogenes Detection Kit, 5’ Nuclease, in combination with foodproof® ShortPrep II Kit or foodproof® StarPrep Two Kit, see the certificate here

have been renewed. NordVal International has recalculated the data for the methods according to the ISO 16140-2:2016, and concludes that the methods provide results equivalent to the ISO reference methods.

 

NordVal certicate Nos. 042 og 043:

New studies have been conducted according to the new NordVal protocol/ISO 16140-2:2016, and data have been recalculated according to the new protocol. Consequently, the following certificates have been renewed:

  • HyServe Compact Dry X-SA Method for the Enumeration of Staphylococcus aureus in Foods (No. 042) – see the certicate here
  • HyServe Compact Dry YM Method for the Enumeration of Yeasts and Moulds (No. 043) – see the certicate here

 

NordVal certificate No. 014, 3M France, has been renewed - see the certificate here.

 

NordVal certificate No. 017, Campylobacter real-time PCR, has been renewed - see the certificate here.

 

 

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Updated method on aerobic or anaerobic microorganisms or bacterial spores. Enumeration on blood agar.

New version of NMKL method 189: "Aerobic or anaerobic microorganisms or bacterial spores. Enumeration on blood agar." is available.

This method describes a procedure for monitoring bacteria and/or their spores in the production process and in control of all kinds of food, feed or water. It is a useful tool for determining the heat treatment needed in a production process or the shelf-life of a product. It can also be used as a supplementary analysis when investigating causes of suspected food or waterborne infections or poisoning. This method does not replace Aerobic Plate Count (NMKL No. 86), but it may be used as a supplement. For example, surface inoculation on blood agar may give valuable information regarding the colony morphology and haemolytic activity of the colonies present in the sample.

To this updated edition of NMKL method No. 189 the following changes have been introduced:

  • The chapter “introduction” has been added
  • The incubation time when determining spores has been changed from 8 days to 3 days with a possibility to prolong the incubation up to 6 days, when necessary
  • References have been updated

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Updated method for determination of metals in foodstuffs

NMKL procedure No. 139, "Metals. Determination by atomic absorption spectrophotometry in foodstuffs" has been updated. The change from the previous version is the inclusion of the matrixes included in the collaborative study and the results thereof. In the previous version, chromium and nickel were included. However, the results of the collaborative study for these elements were not satisfactory and hence it is concluded that the method does not seem to be the best for these metals.

 

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