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FOOD MICROBIOLOGY Food microbiology focuses on the general biology of the microorganisms such as their growth characteristics, identification, and pathogenesis that are found in foods. TYPE OF SAMPLE Samples of fresh, perishable, frozen/refrigerated, food poisoning products, semi-preserved products, water and environmental swab. Pathogens or harmful microorganisms, result in major public health problems worldwide and is the leading causes of illnesses and death. Areas of interest which concern in food microbiology including food poisoning, food spoilage, food preservation, and food legislation. Bacteria Toxin: a) Staphylococcal enterotoxin b) Bacillus diarroheal enterotoxin PURPOSE OF ANALYSIS • • • • • To examine microorganisms in food for compliance with the standard prescribed in Food Act 1983 and Food Regulations 1985. Providing analytical and diagnostic laboratory services for surveillance, export and import monitoring programs for Ministry of Health. Providing laboratory services in identification of causative agents during outbreak and food poisoning cases. Providing monitoring program for festivals seasons such as Eid Mubarak, Chinese New Year, Deepavali and Christmas. Involved in current method development and research. Indicator Organisms: a) Total Plate Count b) Coliform c) Escherichia coli d) Yeast & Mould Count Pathogenic Organisms: a) Coagulase positive staphylococci b) Bacillus cereus c) Salmonella spp d) E.coli 0157:H7 e) Vibrio cholerae f ) Vibrio parahaemolyticus g) Listeria monocytogenes h) Chronobacter sakazakii Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, or parasites. Such contamination usually arises from improper handling, preparation or storage of food. Food Microbiology Unit in IPOH PHL was set up in year 2000. We provide the analysis of food samples for different purposes which including: PARAMETER OF ANALYSIS SAMPLE REQUIREMENT Minimum weight: 250 g (Exception for outbreak/food poisoning cases) Temperature: Ready to eat food : 1-4.4 °C Frozen product: 0-18 °C Packaging: Sterile Packaging or Original container TIPS FOR HANDLING FOOD SAFELY Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. In every step of food preparation, follow the steps to keep food safe: ∗ Clean — Wash hands and surfaces often. IPOH PUBLIC HEALTH LABORATORY ∗ Separate — Avoid cross-contamination. ∗ Storage — Store according to the type and at For further enquiries and information for analysis should be directed to: the right temperature. ∗ Cook — Cook to the right temperature. ∗ Thawing — Refrigerator/ Cold water/ Microwave ∗ Serving— Make sure the food is served not more than 2 hrs at room temperature ∗ Clean up— Wash all worktops and chopping boards before and after cooking, as they can be a source of crosscontamination. RECOGNITION ♦ Accredited to MS ISO/IEC 17025:2005 ♦ Gazetted Laboratory under Food Act 1983 ♦ Certified under MS ISO 9001:2008 ♦ Appointed as an Official Laboratory for Monitoring of Fishery Products for Export to the European Union (EU), Russia and United State of America Head of Microbiology Unit Food Division Ipoh Public Health Laboratory Jalan Jelapang, 30020 Ipoh, Perak Darul Ridzuan Tel : 05-5287829 ext 3004/2040 Fax : 05-5287836 Website: los.moh.gov.my/mkai/ E-mail: [email protected]