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.
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.
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.
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.
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.
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:
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.
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.
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.
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