Course Title: Food Sampling Methods

Prerequisite: Biostatistics and computer application in health sciences

Targeted Group: Students of food health and safety

Credits: 2

Second Semester 2015-16

Course Duration: One semester

Location: Nutritional Sciences Department/Faculty of Medical Sciences

Level: Master's degree

Course Type: Theory

Professor: Dr. Asma Afshari

 

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Overall Objective:

Acquiring the scientific methods of food sampling

Specific Objectives:

-Recognition of various models and methods of sampling

-Determining the required sample size

-Performing sampling in different food groups

 

Contents and Order of Presentation:

(Titles and outlines of the educational materials required to attain the semester's objective, including theoretical teachings and practical skills)

 

Session	Date	Titles	Executors
1	27.9.15	Importance of Sampling in Food Inspection, Definitions and Common Expressions
2	4.10.15	Objectives of Sampling and Distribution of Pathogens in Food Specimens
3	11.10.15	Acceptance of Sampling Methods for Food and Operative Features of Different Projects, Acceptable Levels, and Re-evaluation of Results
4	18.10.15	Types of Relative Models and Selection of a Proper Model for Microbial Food Inspection
5	25.10.15	Determining the Density of the Microorganisms Controlled by Relative Models and Variables of Sampling Models
6	1.11.15	Relationship between Sampling and Risk Management
7	8.11.15	Environmental Sampling by Close Inspection, Maximizing the Value of In-vitro Results
8	15.11.15	Types of Sampling Methods, Influential Factors in Sampling
9	22.11.15	Errors in Sampling, Sampling for Official Food Inspection
10	29.11.15	Estimation and Determining Samples Size, Estimation of Sample Size for Confidence Interval
11	6.12.15	Method of Sampling, Sufficient Sample Size, Sampling Status, Packaging and Equipment
12	13.12.15	Tagging Sample and Documents, Receiving Samples In-vitro
13	20.12.15	Packaging and Preservation of Samples Before and After Analysis, Pre-treatment of Sample for Tests
14	27.12.15	Sampling in Meat and Protein Products for Bacteriological and Chemical Tests
15	3.1.16	Sampling in Sea Food for Bacteriological and Chemical Tests
16	10.1.16	Sampling in Milk and Dairy Products for Bacteriological and Chemical Tests
17	17.1.16	Review of Sessions and Problem-solving

 

Teaching Method:

Lectures, discussions, question-and-answer

Student Evaluation Method:

Final exam, active class attendance

References:

1)      Adams, M.R. and Mass, M.O., Food Microbiology, Chapter 11: Controlling the microbiological quality of foods. New Age International Publishers, New Delhi, India, Latest Edition.

2)      Bonnell, A.D. Quality assurance in food processing: A practical guide, Sampling, Chapman & Hall, New York, Latest Edition.

3)      Gacula, M.C., Singh, J. and Schweiqert, B.S., Statistical methods in food and consumer research, Academic Press, Inc (London) LTD, UK, Latest Edition.

4)      Goddard, M.; Jeweli, K.; Morton, R.S.; Paynter, O.; Ruegg, J. and Voysey, P.A., Designing and improving acceptance sampling plans – A tool. Campden & Chorleywood Food Research Association, Chipping Campden, UK, Latest Edition.

5)      Hubbard, M.R. Statistical quality control for the food industry. Chapman & Hall, London, Latest Edition.

6)      Legan, J.D.; Vandeven, M.H.; Dahms, M.H. and Cole, M.B. Determining the concentration of microorganisms controlled by attributes sampling plans. Food Control, 12:137-147, Latest Edition.

7)      McMeekin, T.A. Detecting pathogens in Food, 2. Sampling Techniques. CRC Press, USA, Latest Edition.

8)      Montgomery, D. Introduction to statistical quality control. John Wiely & Sons, New York, Latest Edition.

9)      Pomeraz, Y. and Meloan, C.E. Food Analysis: Theory and Practice, Chapter 2. Sampling. Chapman & Hall, New York, Latest Edition.

10)  Schilling, E.G. Acceptance sampling in quality control. Marcel Decker, New York, Latest Edition.

11)  Wood, R.; Nilson, A. and Wallin, H. Quality in Food Analysis Laboratory. Chapter 10: Experiences in the implementation of quality assurance and accreditation into the food analysis laboratory: Sampling, sample handling and sample preparation. The Royal Society of Chemistry (RSc), Latest Edition.

  

Prepared by:

Educational Planning Department at the Education Development Center/Mashhad University of Medical Sciences