Download Food Micobiology Unit

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
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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:
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Clean — Wash hands and surfaces often.
IPOH PUBLIC HEALTH LABORATORY
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Separate — Avoid cross-contamination.
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Storage — Store according to the type and at
For further enquiries and information for
analysis should be directed to:
the right temperature.
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Cook — Cook to the right temperature.
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Thawing — Refrigerator/ Cold water/ Microwave
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Serving— Make sure the food is served not more
than 2 hrs at room temperature
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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]