Κατεύθυνση Χημεία Τροφίμων
Library of the School of Science

2019-07-08

2019

Malaspina Melina

Προεστός Χαράλαμπος, Επίκουρος Καθηγητής, Τμήμα Χημείας Τροφίμων, Εθνικό και Καποδιστριακό Πανεπιστήμιο Αθηνών

Διαπίστευση μεθόδων μικροβιολογικής ανάλυσης βάσει του προτύπου ISO 17025. Εφαρμογή του προτύπου στην καταμέτρηση των Campylobacter spp. και Clostridium perfringens

Greek

Accreditation of microbiological analysis methods based on ISO 17025. Application of the standard to the count of Campylobacter spp. and Clostridium perfringens

Nowadays, Food Technology is one of the most important scientific disciplines in the food sector. Continuously growing technology finds horizontal and vertical applications in the creation, development, improvement, synthesis, production and distribution of products and food that are not only safe and quality but also offer flavor and nutrition to the consumer.
One of the key points for a successful product is safety and therefore controls (microbiological and chemical) are carried out both on raw materials and on intermediate and final products. For the possible microbiological hazards that may occur in a food, both classic and more modern methods have been developed to detect and quantify these.
This dissertation studies the pathogenesis of Campylobacter jejuni and Clostridium perfringens according to the requirements and requirements of EN ISO/IEC 17025: 2005. The ISO 10272-1: 2017 and ISO 7937: 2004 methods for validated and reliable results were applied for each microorganism studied.
The samples used were inoculated with specific concentrations of the above microorganisms and examined for reproducibility and repeatability of their results were pork canned meat for Campylobacter jejuni and pork can, sliced yellow cheese, baby milk powder and corn flakes for Clostridium perfringens.
The counting methods applied in both cases of microorganisms’ analysis were followed as defined by the respective ISO standards.
It is worth mentioning that in addition to the experiments presented in this dissertation, accreditation experiments for Cronobacter sakazakii and Lactic Acid Bacteria were conducted in all four food matrices and Pseudomonas aeruginosa, Escherichia coli, Enterococci, Total Viable Count in water samples. These are not analyzed in this dissertation, but will be the subject of a future work.

Science

Accreditation, Campylobacter jejuni, Clostridium perfringens, Repeatability, Reproducibility

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Yes

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https://pergamos.lib.uoa.gr/uoa/dl/object/2878079