In The Foodservice Industry
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Food Safety & Sanitation In The Foodservice Industry |
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CERTIFICATE OF ANALYSIS
FOOD MICROBIOLOGY
Please find below the microbiological results of the cardboard samples received on April 24, 1997 and analyzed on April 28, 1997. Condition of the samples received - dry and sealed
|
Client Identification number |
FDC sample number |
SPC (CFU/g)* |
E. coli (CFU/g) |
Salmonella
spp. (/25 g sample) |
Listeria spp. (/25g sample) |
| item #1 | 971156 |
94,000 |
<10 |
negative |
negative |
| item #2 | 971157 |
350,000 |
<10 |
negative |
negative |
| item #3 | 971158 |
7400 |
<10 |
negative |
negative |
| item #5 | 971159 |
27,000,000 |
<10 |
negative |
negative |
* CFU/g = colony forming units per gram of sample
Item #5 is 27 times the minimum amount of bacteria to begin food spoilage
Method: Reference:
SPC method SOP-MICR-104 Health Protection Branch method MFHPB- 18
E. coli SOP-MICR-107 Health Protection Branch Method MFHPB-27
Salmonella method SOP-MICR- 110 Health Protection Branch MFO-6 -Salmonella in Eggs
Listeria monocytogenes isolation from food Health Protection Branch MFBPB-30
Mavis McRae Dr. Jurek Zawistowski
Supervisor - Food Microbiology Manager
Analytical Services Analytical Services
H.\,MICRO\PROJECTS\1244\REPMY24.WPD
Project 1244
Analytical results relate only to the items tested. This certificate of
analysis may not be
reproduced for any purpose except in full without the written approval of FDC.
Box 1240 - 810 Phillips Street - Portage la Prairie, Manitoba 0 R1N 3J9
Toll-Free (Manitoba Only) 1-800-870-1044 . Ph. (204) 239,3150 . Fax (204) 239-3180
A Special Operating Agency of Manitoba Rural Development
This is a Scanned Document
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