Through a notice dated 6 September 2016, the FSSAI has invited comments from stakeholders regarding draft FSSAI Manual on Microbiological Testing in Foods and a document on Good Food Laboratory Practices (GFLPs).
Both the draft on FSSAI Manual on Microbiological Testing and the document on GFLP have been approved by the Scientific Committee in the 22nd meeting that was held on 28 June 2016. However, before finalizing the same the FSSAI would like to know the views and suggestions of the stakeholders. The FSSAI has also provided a format about how the comments, suggestions, and objections can be raised. The comments, objections or suggestions must reach the FSSAI within a period of 60 days from the above-mentioned date. FSSAI will only consider those suggestions and objections that are accompanied by supporting scientific documents.
Given below are the various tests mentioned in the manual.
- Aerobic Mesophilic Plate count/Total Plate Count
- Determination of Bacillus cereus in foods and beverages or
- Determination of aerobic Mesophilic spore formers
- Detection and Determination of Anaerobic Mesophilic Spore
- Formers in Foods (Clostridium perfringens)
- Detection and Determination of Coliforms, and E.coli in Foods and Beverages
- Direct Microscopic Count for Sauces, Tomato Puree, and Pastes
- Fermentation Test (Incubation test)
- Detection and Confirmation of Salmonella species in Foods
- Detection and Confirmation of Shigella species in Foods
- Detection, Determination, and Confirmation of Staphylococcus aureus in Foods
- Detection and Confirmation of Vibrio cholera in Foods
- Detection and Confirmation of Vibrio parahaemolyticus in Foods
- Estimation of Yeast and Mould in foods and beverages
- Detection and Confirmation of Listeria monocytogenes in Foods
- Isolation, Identification, and confirmation of Campylobacter jejuni
- Isolation, Identification, and confirmation
- Chapter – 2: Culture Media
- Chapter – 3: Equipment, Materials, and Glassware
- Chapter – 4: Biochemical Tests
The FSSAI has outlined the microbiological methods that will be used for the analysis of foods, beverages, and adjuncts in the above-mentioned tests. The equipment and materials and glassware for conducting the tests have been separately outlined in Chapter 3 of the manual. The composition of the culture media has been outlined in Chapter 2. FSSAI has also prescribed the procedure to be followed for the analysis and the how the result has to be expressed after the analysis.
The FSSAI has also in a note in the manual stated that the test methods given in the manuals are validated/ standardized test methods. However, the onus is on the individual food testing laboratories to confirm that the various test methods as stated in the manual have been validated and that the analysis gives proper results in their laboratory.
The GFLPs are guidelines that laboratories can use to carry out a systematic sampling of food samples, conduct chemical, microbiological tests and testing of packaging materials to ascertain the quality of food. It covers the tests performed using standard methods, non-standard methods, and laboratory-developed methods.
These guidelines are applicable to all laboratories regardless of the number of personnel or the extent of the scope of testing and/or calibration activities. Laboratories can use these guidelines to develop their management system for quality, administrative and technical operations. Laboratory customers, regulatory authorities and accreditation bodies may also use it in confirming or recognizing the competence of laboratories. The International Standard is not intended to be used as the basis for certification of laboratories.
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