Page 64 - 2013 ISPAM Mid-Year Mtg Book

1
Annex A (draft, for discussion during ISPAM meeting)
(informative)
Classification of sample types and suggested target combinations for
validation studies
This table outlines the classification of foods intended to guide method developers for the relative validation of
alternative methods. The intrinsic properties of foods, such as levels of indigenous microflora, fat content, pH,
salt content, water activity, and the presence of antimicrobial compounds can have a substantial influence on
the outcome of a method. Therefore, the intrinsic properties of foods have been considered to the extent
possible in the classification of foods, but the wide variety of foods available makes this consideration difficult
to apply past the level of food type.
Regulatory authorities in different jurisdictions often have slightly different requirements as to the classification
of foods. These differences have been included in the notes of the table as much as possible.
Table A.1 — Classification of samples and their relevance for testing for various microorganisms
Categories Types Food items (some
examples)
Total viable countLactic Acid BacteriaYeast and mouldsEnterobacteriaceaeEscherichia coliCoagulase positive
staphylococci
Salmonella
spp.
Listeria
spp.
L. monocytogenesSTECCronobacter
spp.
CampylobacterYersinia enteroliticaVibrio
spp.
Bacillus cereus
(vegetative cells or spores)
Clostridium perfringens
(vegetative cells or spores)
C
lostridium botulinum
(vegetative cells or spores)
Raw milk and
dairy products
Raw milks and/or
fermented/acidified
milks (not heat
treated)
Raw milk Y Y Y Y Y Y Y Y Y
Raw fermented/acidified,
raw milk yoghurts, raw
dairy based drinks
Y Y Y Y Y Y Y
Raw milk based
products, with high
fat content and/or
high background
microflora
Raw butters Y Y Y Y Y Y Y
Raw creams Y Y Y Y Y Y Y
Hard and semi-hard
cheeses (e.g. Comté,
Beaufort)
Y Y Y Y Y Y Y
Blue cheeses (Roquefort) Y Y Y Y Y Y Y
Soft cheeses (e.g. Brie,
Munster) Y Y Y Y Y Y Y
Heat processed
milk and dairy
products
Pasteurized dairy
products
Milk based desserts, ice
creams, drinks, creams Y Y Y Y Y Y Y Y Y Y
Sterilized or UHT
dairy products
UHT milks, canned milks
or creams
Y
Pasteurized milk
based products
Fermented/acidified
pasteurized milk,
yoghurts, dairy based
products
Y Y Y Y Y Y Y Y
Pasteurized milks Y Y Y Y Y Y Y Y
Butters Y Y Y Y Y Y Y
Creams Y Y Y Y Y Y Y