Updated procedure on quality control of microbiological culture media

A new version of NMKL procedure No. 10, "Quality control of microbiological culture media", is available in English; it has been updated with several clarifications. An updated Scandinavian version is on its way.

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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 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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Sensory quality control method for drinking water has been updated

NMKL Method 183 describes the sensory quality control method for drinking water. The Finnish / English version of the method has been updated and now includes also test setup and parameters for the appearance of drinking water. Furthermore, the references have been updated. Update of the Norwegian / English version is expected to be ready early 2018.

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Sensory analysis of meat and meat products

This guide (NMKL Procedure No. 29) is intended for objective sensory analysis of meat and meat products and is focused on the matters to which especial attention must be paid in sensory analysis of meat and meat products. The procedure is elaborated in a project group under the lead of Camilla Bejerholm, Technological Institute, Denmark.

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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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Updated procedure on sensory analysis of fish and shellfish

A new version of NMKL procedure No. 21, "Guide for sensory analysis of fish and shellfish", is available; list of reference has been updated. The procedure is available in both English and Finnish.

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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.

NMKL procedure No. 32 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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New method: Fat by LF-NMR

Fat. Determination in fish, fish feed and fish meat by LF-NMR (NMKL 199, 2014).

The method is recently published. It is validated collaboratively in two trials and compared against a Soxhlet method. The referee and organiser of the studies is Dr. Päivi Teivainen-Lædre, Skretting Aquaculture Research Centre.

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New technique for identification of bacteria

National Veterinary Institute, Sweden arranges a Workshop on MALDI-TOF analysis

27 May 2014, from 10:00-16:00 at the National Veterinary Institute, SVA, in Uppsala.

Do not miss this opportunity to learn about this new revolutionary technique.

At the workshop, you will learn about what MALDI-TOF is, how it works, field of application, procedures and databases. How this chemical technique can be used for rapid microbiological examinations.

MALDI-TOF is a matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MS), which offers the possibility of accurate, rapid, inexpensive identification of isolated bacteria.

Registration Fee:  NOK 2.000,-

Registration to This email address is being protected from spambots. You need JavaScript enabled to view it. by 14 May 2014.

Attachments:
Download this file (invitation to NMKL SVA workshop on MALDI-TOF.pdf)invitation to NMKL SVA workshop on MALDI-TOF.pdf[Program SVA Workshop on MALDI-TOF]

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NordVal is an independent, 3rd party that evaluates the quality characteristics and applications of alternative microbiological methods in the analysis of food, water, feedd and environmental samples

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