IN-HOUSE MICROBIOLOGY PRACTICAL COURSE: WATER AND FOOD ANALYSIS

Presented by Elzabé Truter

PURPOSE

The purpose of this course is to provide a practical approach where participants will be trained in the practical concepts of water and food microbiology. The course will include practical aspects (80%) and theoretical aspects (20%).  All practical aspects will include the requirements for laboratory accreditation (ISO 17025:2017). 

WHO SHOULD ATTEND

The course is aimed at people working in the water and food industry who require knowledge on techniques for the microbiological analysis of water and food as well as the interpretation of results. Industry, Municipalities, Government Departments, Water Boards, Water Bottlers are among the bodies who may find this course useful and laboratories interested in obtaining accreditation.

COURSE DURATION

The course will run over a period of four days. Specific requirements of the laboratory with regards to selection of methods to be demonstrated will be included.

COURSE MATERIAL

Course manual will be supplied to all participants. Testing and presentation equipment as well as consumables to be supplied by the participating laboratory. Methods covered during practical sessions will be based on the requirements of the laboratory.

PROGRAMME

DAY 1

Introductions

Presentation

• Laboratory safety


• Quality assurance in the microbiological laboratory


• Method quality control (internal and external)


• Method validation and uncertainty requirements


• Laboratory Accreditation (ISO 17025:2017) overview

Practical

• Preparation of culture media, selective and non-selective


• Sterilization of media


• Quality control and storage of media


• Maintenance and verification procedure for control / reference cultures


• Calibration, maintenance and verification of equipment

DAY 2

Practical

• Preparation of samples (water, food)


• Serial dilutions


• Membrane filtration technique (water)


• Pour plate technique (water, food)


• Spread plate technique (water, food)


• Quality control procedures


• Incubation


• Interpretation and use of calibration certificates

DAY 3

Practical

• Counting of bacterial colonies (24 hours)


• Confirmation procedures


• Documentation of results and information obtained during analysis


• Precision and control charts for microbiological results


• Use and evaluation of proficiency test results

DAY 4

Practical an Presentations

• Counting of bacterial colonies (48 hours)


• Reporting, evaluation and discussion of results obtained during practical sessions


• Interpretation of results


• Use of indicator organisms in water quality


• Use of test kits