Practical Food Microbiology
by D. Roberts and M. Greenwood
Edition: 3rd., 2003
The purpose of this manual is to assist those who are called upon to examine food or who seek to assess the findings of a microbiological examination of food. The majority of the methods described are used extensively in the PHLS, are published as PHLS standard operating procedures (SOPs) and form the basis of the methodology documented for accreditation of laboratories by the United Kingdom Accreditation Service (UKAS). Most methods are based on the corresponding standard methods produced by ISO/CEN/BSI. Laboratories are therefore
examining food in a standard manner that is of value when the results are assessed in the context of risk to the consumer. This standard approach is also of importance in relation to the European single market. Official Control laboratories (those that examine food for the purposes of enforcing the food law) must be accredited, use standard methods and must also challenge their procedures by participation in a proficiency testing or external quality assessment scheme.