Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 547417
Title The science and statistics underlying sound microbiological sampling and testing approaches
Author(s) Zwietering, M.H.
Source In: IAFP European Symposium on Food Safety. - International Association for Food Protection - p. 42 - 42.
Event 2018 IAFP European Symposium on Food Safety, Stockholm, 2018-04-25/2018-04-27
Department(s) VLAG
Food Microbiology
Publication type Abstract in scientific journal or proceedings
Publication year 2018
Abstract The importance of food safety is at an all-time high and it remains an important priority for many stakeholders around the world, including food enterprises, regulatory agencies and consumers. To manage and assess food safety risks, a variety of methods and tools are available, including microbiological testing of foods. Microbiological testing can be applied at all stages of food production from the farm to manufacturing facilities to the retail level. When using microbiological testing to assess the safety of a food, it is important to select the appropriate test method and sampling plan, based on good understanding of the underlying statistics as well as knowledge of the limitations of such testing. In the session, the statistics underlying useful testing will be elaborated on, providing examples of how microbiological criteria are developed and sampling plan performance is assessed. Sampling by nature is a stochastic process. However, uncertainty regarding results is made even greater by the uneven distribution of microorganisms in a batch of food. Different batch contamination scenarios are illustrated: a homogeneous batch and a heterogeneous batch with high- or low-level contamination.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.