Food Stamp Food Stamp Simple and easy prepared media for detection - - PowerPoint PPT Presentation
Microbiological Test (Stamp Method) for Food Hygiene Microbiological Test (Stamp Method) for Food Hygiene Food Stamp Food Stamp Simple and easy prepared media for detection of contaminant from the specimen directly! Most kinds of media for
Microbiological Test (Stamp Method) for Food Hygiene Microbiological Test (Stamp Method) for Food Hygiene
Simple and easy prepared media for detection of contaminant from the specimen directly! Most kinds of media for your test purpose Most kinds of media for your test purpose and targeted microorganisms are available and targeted microorganisms are available
For keeping quality and safety of the products, and also prevent food borne accident.
You can start food hygiene test anytime, even you have never experienced microbiology!
It is simple prepared culture media that can be handled by anyone.
① Test for Food Manufacturing Environment: Hygiene control for manufacturing apparatus, Kitchen apparatus (food processor, cutting board, etc.) and manufacturing environment (wall, production line, working surface, etc.). ② Test for confirmation of cleanliness, disinfection: Confirm cleanliness and disinfection. ③ Hygiene education for employees Hygiene education and enlightenment
You can select the medium by purpose and use! You can select the medium by purpose and use! There are 10 kinds of media are prepared. There are 10 kinds of media are prepared.
① Standard method (Total viable count) ② Desoxycholate (Coliform) ③X-GAL (Coliform) ④ XM-G (Coliform/E. coli) ⑤ TCBS (V. parahaemolyticus) ⑥ TGSE (S. aureus) ⑦ MLCB (Salmonella) ⑧ Cereus (B. cereus) ⑨Sabouraud (Yeast and Mold) ⑩ Potato Dextrose with CP (Food poisoning Yeast and Mold)
Potato Dextrose agar with CP Hygiene control for Meats and manufacturing environment. Sabouraud agar Yeast and Mold Hygiene control for Grains / Meats / Vegetables and manufacturing environment. Cereus agar
Hygiene control for Egg / Meat and manufacturing environment. MLCB agar Salmonella Hygiene control for Meat / Environment and Employees. TGSE agar
Test for sea food and hygiene control for its processing environment. TCBS agar
XM-G agar Coliform / E. coli X-GAL agar Hygiene control for food and manufacturing environment. Control for fecal pollution by coliform isolation. Desoxycholate agar Coliform Hygiene control for food and manufacturing environment. Standard method agar Total viable count Purpose of test Name of medium Target bacteria
Cut off a side of bag, and take out Food Stamp from the bag. Hold the cap of Food Stamp and cut off each plate by bending. Take off the cap of Food Stamp plate and gently press the medium against the surface of specimen immediately. The surface of medium / agar is elastic enough to be pressed firmly against the specimen. Caution: 1. Wash or clean up the place of specimen where Food Stamp used. 2. Press against the different parts of the specimen when several kinds of Food Stamps use simultaneously. Put the cap again immediately after pressing. Write necessity information (date/name of Specimen etc.) on the cap with oil felt pen. Caution: Do not write any information inside of the
the medium. Put the Food Stamp plate into the incubator. In case of the incubator was not available, It may be possible to keep plates at room Temperature for 1.5 – 2 times longer time. Incubation Temp.: Incubation Time: Fungi 20-25 ℃ 2 – 3 days (Sabouraud and PDA) Others 35-37 ℃ 1 – 2 days XM-G 35℃ 20±2hours. All colonies grown on the medium surface shall be counted. A piece of Food Stamp has a medium surface of 10 cm2. And it may be recommended to use the square imprinted
Blue colonies (E. coli) / Red colonies (Coliforms)
④ XM-G agar Blue Green-Blue colonies (Coliforms) ③ X-GAL agar Red colonies (Coliforms) ② Desoxycholate agar Count all colonies grown on the surface. ① Standard Method agar Interpretation Name of medium
① Standard Method agar (Total viable count) ② Desoxycholate (Coliform) ③X-GAL (Coliform) ④ XM-G (Coliform/E. coli)
Mainly used for controlling of fecal pollution by coliform isolation.
Interpretation Name of medium
White, slightly thick colonies with an irregular rim
⑧ Cereus agar
Black and/or black center colonies (Salmonella) Note2
⑦ MLCB agar
Black colonies with an opaque ring around these colonies (S. aureus)
⑥ TGSE agar Green colonies (V. parahaemolyticus) Note1 ⑤ TCBS agar
Note1: V. alginolyticus is not pathogenic, their existence, if too many yellow colonies present, implies a risk of contamination by V. parahaemolyticus. Note2: Citrobacter or other organisms may also develop black colonies just like Salmonella. It is recommended that certain identification tests should be performed simultaneously. ⑤ TCBS (V. parahaemolyticus) ⑥ TGSE (S. aureus) ⑦ MLCB (Salmonella ) ⑧ Cereus (B. cereus)
Food poisoning bacteria (basically it should not be presented in the products)
Interpretation Name of medium Count all fungi grown on the surface (bacteria inhibit growth) ⑩ Potato Dextrose agar with CP Count all fungi grown on the surface ⑨ Sabouraud agar
⑨Sabouraud (Fungi) ⑩ Potato Dextrose with CP (Food poisoning Yeast and Mold)
Mold Yeast
Use these plates to detect fungi as contaminant
Either one of two egg yolk reactions is positive, Identify those colonies are Staphylococcus aureus.
Lecithinase Reaction Lecithinase Reaction
It is observed “Turbid” inside of medium around colonies from top surface. It is observed “Pearly luster” on the surface of medium around colonies from sidelong glance.
Egg Yolk Reaction of Egg Yolk Reaction of Staphylococcus aureus Staphylococcus aureus
Lipase Reaction Lipase Reaction
×
＋＋＋ Severe contamination
Over 100 ◎
－ or ±
Negative / less contamination
0 ～ 9 〇
＋ Slight contamination
10 ～ 29 △
＋＋
Moderate contamination
30 ～ 99
Cleanliness
Mark Judgment Colonies/plate
Judgment of Cleanliness by the number of colonies isolated Judgment of Cleanliness by the number of colonies isolated
(Contaminants)
① Standard method (Total viable count) ② Sabouraud (Yeast and Mold) ③ Potato Dextrose with CP (Food poisoning Yeast and Mold)
① Desoxycholate (Coliform) ② X-GAL (Coliform) ③ XM-G (Coliform/E. coli) ④ TCBS (V. parahaemolyticus) ⑤ MLCB (Salmonella) ） ⑥ TGSE (S. aureus) ⑦ Cereus (B. cereus)
Hygiene check (kitchen apparatus)
Total Viable Count Coliforms
Cutting board Kitchen Knife Cooking table Dishcloth Sponge
Check for cleaning, sterilization
Total Viable Count Coliforms
Before washing After washing by water After washing by Detergent After spraying of Ethanol
Cooking table
Hand Washing
Total Viable Count
Before
Coliforms
After After Before
Check for Hand washing (for employees education)
Hygiene control for food / material (Sea Food)
Total Viable Count Coliforms
Tuna
Vibrio parahaemolyticus
Scallop Ark shell Prawn Garnish (Radish)
Food Stamp application for Sea Food
Hygiene control for food / material (Daily dishes)
Total Viable Count Coliforms
Sandwich (Lettuce) Rice Ball (Rice) Sandwich (Ham) Tofu (soybean curd ) Salad
Food Stamp application for Daily Dishes
Total Viable Count Coliforms
Top shelf
Refrigerator
Second shelf Internal Surface Doorknob
Isolation data will be changed where the places stamped.
Cooking table
Total Viable Count Coliforms
Before work During work
After washing
Isolation data will be changed when Food Stamp used.
Adaptable test objects, Non adaptable Adaptable test objects, Non adaptable
1) Adaptable objects: ・ Kitchen apparatus (cutting board / kitchen knife / dish cloth, etc.) ・ Cooking table, Work bench, Wall, Floor ・ Instruments (Slicer / Refrigerator, etc.) ・ Employee’s Hands ・ Other (include foods that can be stamped) 2) Non adaptable objects: ・ Liquid surface ・ Not smooth and irregular surfaces ・ Acquire lots of oil on the surface (thin film of oil will not be the problem)
Easy and simple stamp media that anyone can be used for food microbiology test!
Simple Operation is one of the major advantages! Applicable for “Self Hygiene Control”.
1) Test for Manufacturing Environment
Hygiene control for the manufacturing apparatus / kitchen apparatus and manufacturing environment.
2) Confirmation of Cleanliness and Sterilization
Confirmation of washing and effect of disinfection (before and after)
3) For the employees hygiene education
Education and hygiene control for your Employees