Description
This guide is intended for anyone involved in planning and conducting sampling for analysis of foods.
Poor or unrepresentative sampling can lead to unreliable results, wasted resources, and in worst case incorrect decisions. Errors may also arise from mislabelling, inadequate storage, or handling that does not comply with established procedures. Sample size must match the purpose and be adequate for the intended analysis. Communication with the laboratory might be needed, regarding the required sample quantities, necessary pre-treatment, shipment conditions, and ensuring readiness to receive the samples. Careful sampling planning is essential, particularly during outbreak investigations, as well as for routine surveillance, monitoring, and control activities. Sampling strategies should take into account the possible heterogeneous distribution of the analyte in the product, the potential health risk, and the significance of the food item in the diet of the general population or vulnerable subgroups. Although no single sampling method fits in all situations, established procedures and relevant regulations should be followed where available, to ensure valid and legally sound results.
NMKL Procedure 12 (2026) Ed. 3 was published 30 April 2026, and the main changes are listed in the procedure Section 12.
