Food samples collected under the Food Safety Act 1990 that may be the subject of legal proceedings need to be handled according to Code of Practice No. 7, ‘Sampling for Analysis or Examination’ (revised October 2000) [1] and the associated ‘Guidance on Food Sampling for Microbiological Examination’ [2]. The guidelines laid down in these documents | 4 Preparation of samples Receipt and storage Preparation of sample suspension Preparation of decimal dilutions Preliminary examination of cans and flexible long-life packs pH measurement Direct microscopic examination Water activity Good laboratory practice Laboratory accreditation Receipt and storage Food samples collected under the Food Safety Act 1990 that may be the subject of legal proceedings need to be handled according to Code of Practice No. 7 Sampling for Analysis or Examination revised October 2000 1 and the associated Guidance on Food Sampling for Microbiological Examination 2 . The guidelines laid down in these documents are applicable also to all samples of food taken for microbiological examination. In the context of the code examination means microbiological examination by a food examiner microbiologist . A copy of this code should be available in every laboratory. The provisions of Part III Samples for Examination of the Code of Practice and the Guidance are summarized below. Size and nature of sample for examination The quantity of sample submitted should normally be at least 100 g. The sample may consist of a single unit or a number of units. This will depend on the purpose of the examination for example whether a particular pathogen is being sought. Existing national sampling protocols should be taken into consideration. In any case of doubt the food examiner should be consulted. Handling for examination Officers should ensure that as far as possible samples for examination reach the laboratory in a condition microbiologically unchanged from that existing at the time of sampling. Contamination of the sample and microbial growth or death during sampling transport and storage should be avoided. Aseptic handling techniques should be used throughout the sampling process. Preparation of samples 91 Containers All samples should be placed in containers before submission to the food examiner. The owner of the food
