PROFICIENCY TESTS NO 19 AND EURL-Campylobacter National Veterinary Institute

Size: px
Start display at page:

Download "PROFICIENCY TESTS NO 19 AND EURL-Campylobacter National Veterinary Institute"

Transcription

1 PROFICIENCY TESTS NO 19 AND EURL-Campylobacter National Veterinary Institute

2 NO OF NRLS PARTICIPATING IN THE PROFICIENCY TESTS 2017 PT PT PT PT PT PT PT PT 7 Enumeration PT PT PT PT PT PT PT PT 7 Detection and species identification

3 CAMPYLOBACTER-FREE MATRICES The chicken meat (PT19) and caecum samples (PT20) originated from a producer that according to the surveillance program had not had any Campylobacter for more than one year The broilers had been slaughtered at a slaughter house with a very low level of Campylobacter-positive flocks (0% Nov 2016 May 2017) Meat and ceacal material were tested negative for presence of Campylobacter

4 16:00 20:00 00:00 04:00 08:00 12:00 16:00 20:00 00:00 04:00 08:00 12:00 16:00 20:00 00:00 04:00 08:00 12:00 16:00 20:00 00:00 04:00 08:00 12:00 16:00 20:00 00:00 04:00 08:00 12:00 16:00 20:00 00:00 T-log measurments Temperature 25,0 Kl. 10 PACKING 20,0 EURL-Camp 15,0 10,0 5,0 0,0-5,0 12/03/ /03/ /03/ /03/ /03/ /03/ /03/ ,0 Only PT 19 Date/Time

5 PT 19 ENUMERATION (DETECTION AND SPECIES IDENTIFICATION)

6 PROFICIENCY TEST NO 19 The objective was to assess the performance of the NRLs to enumerate, detect and species identify Campylobacter in minced chicken meat. The proficiency test involved: Detection and enumeration by direct culture on selective agar plates Subculture of suspected Campylobacter colonies on non selective agar plates Confirmation Voluntary detection after enrichment Voluntary species identification by biochemical or molecular methods

7 PT 19: BASIC OUTLINE SOP based on ISO :2006 Participants received minced chicken meat and 10 vials with freeze-dried sample (with or without Campylobacter) Homogenize and make a serial dilution Count colonies Tests for confirmation of Campylobacter spp. Calculate log cfu/g

8 PT 19: PROCEDURE Culture media; mccd agar Incubation time and temperatures; according to ISO 10272, Part 1: Detection method and Part 2: Colony-count technique Confirmation tests; morphology, motility, growth at 25ºC (microaerobic) and oxidase, and/or by molecular methods Species identification; Identification of Campylobacter species with biochemical tests and/or molecular methods, e.g. PCR, MALDI-TOF.

9 PT 19: STABILITY OF THE TEST The vials were tested for homogeneity and stability at The National Food Agency We also did enumerations in triplicates, with and without minced chicken meat

10 PT 19: NO OF DAYS FOR TRANSPORT OF PT 19 TO THE NRLS Arrival No of NRLs Start of analysis No of NRLs 14 th of March th of March 6 15 th of March 5 15 th of March 9 16 th of March 5 20 th of March 6 21 th of March 5 22 th of March 2 28 th of March 1 29 th of March 1 3 rd of April 1 The samples were distributed from the EURL on the 13 th of March. The 10 vials and the minced chicken meat were placed in a plastic container which was placed in a cool insulation box.

11 DESCRIPTION OF THE 10 VIALS IN PT 19 Sample Species Batch number No 1 Campylobacter coli + Escherichia coli Campylobacter jejuni Campylobacter coli Escherichia coli Campylobacter jejuni Negative - 7 Campylobacter jejuni Campylobacter coli Campylobacter lari Campylobacter jejuni 259

12 cfu/g PT 19: RESULTS OF ENUMERATION False pos: 1 neg: 1 neg: 1

13 HOW WAS PERFORMANCE CALCULATED? The Median Absolute Deviation (MAD) have been used to calculate performance Results within participants median ±2 MAD = 2 points Results between ±2 MAD and ±2,58 MAD = 1 points Results outside ±2,58 MAD = 0 points The maximum score (2 points for all samples with Campylobacter) was 16 points Calculate the score for each participant Grade Scoring limits for each performance grade Excellent % Good % Acceptable % Needs improvement % Poor 62.5%

14 PERFORMANCE PT % Excellent 90% Good 80% Acceptable 70% Needs improvement 60% Poor 50% 40% 30% 20% 10% 0% 27 28*

15 PERFORMANCE PT % Excellent 90% Good 80% Acceptable 70% Needs improvement 60% Poor 50% 40% 30% 20% 10% 0% 27 28*

16 PT 19: PERFORMANCE IN RELATION TO START OF ANALYSIS Day No of NRLs Performance Excellent Good Acceptable Need improvement Poor 14 th of March th of March th of March th of March th of March th of March th of March th of March rd of April 1 1

17 PERFORMANCE IN ENUMERATION OVER TIME 100 Excellent/Good Good Acceptable Needs improvement Poor

18 C. jejuni C. coli C. lari Camp spp. Other / No growth PT 19: SPECIES IDENTIFICATION Content of sample (vial) 1. C. coli + E. coli C. jejuni C. coli E. coli C. jejuni Negative C. jejuni C. coli C. lari C. jejuni 31

19 PERFORMANCE IN SENSITIVITY OF DETECTION AND IDENTIFICATION OF CAMPYLOBACTER IN PT 19 VOLUNTARY PARTS DETECTION CAMPYLOBACTER IDENTIFICATION CAMPYLOBACTER SPP. Good 3% Excellent 100% Excellent 97%

20 PERFORMANCE IN DETECTION (SE) OVER TIME 100 Excellent/Good Good Acceptable Needs improvement Poor

21 PERFORMANCE IN IDENTIFICATION (SE) OVER TIME 100 Excellent/Good Good Acceptable Needs improvement Poor

22 PT 20 DETECTION AND SPECIES IDENTIFICATION OF CAMPYLOBACTER

23 PROFICIENCY TEST NO 20 The objective was to assess the performance of the NRLs to detect and species identify Campylobacter in caecum samples. The proficiency test involved: Detection after enrichment Subculture of suspected Campylobacter colonies on non selective agar plates Confirmation Species identification by biochemical or molecular methods

24 PT 20: BASIC OUTLINE SOP based on ISO :2006 Participants received swab samples in transport media (with or without Campylobacter) Enrichment culture in Bolton broth Innoculate agar plates Tests for confirmation of Campylobacter spp. Tests for identification of Campylobacter spp.

25 PT 20: PROCEDURE Culture media; Bolton broth and mccda (and other selective media) Incubation time and temperatures; according to ISO 10272, Part 1: Detection method Confirmation tests; morphology, motility, growth at 25ºC (microaerobic) and oxidase, and/or by molecular methods Species identification; Identification of Campylobacter species with biochemical tests and/or molecular methods, e.g. PCR, MALDI-TOF.

26 PT 20: PREPARATION OF THE TEST Swab samples were prepared to resemble samples taken in transport crates for broilers Overnight cultures were prepared Caeca were cut and placed in a stomacher bag and mixed with BPW and Cary Blair transport medium Aliquots of BPW + caecum suspension, Cary Blair and 5 ml of the overnight culture were poured into each stomacher bag along with 2 swabs

27 PT 20: STRAINS TESTED Campylobacter: clinical strains of C. jejuni, C. coli and C. lari (the species that are most likely to be found in chicken feces) Non-Campylobacter: Clinical strains of Proteus, Candida and E. coli ESBL

28 PT 20: STABILITY OF THE TEST Pre-tests (October-March): For each strain that was tested, 12 replicates of swab samples were prepared Viable count of sample prior to enrichment Samples were kept at 8 degrees Samples were analysed in triplicates on day 1, 4, 5 and 6. Analysis: according to SOP (direct cultivation on CCDA) and serial dilutions to determine viable count

29 PT 20: BACTERIA ADDED TO THE SWAB SAMPLES Sample No. Bacterial species Biochemical properties Level 11 Campylobacter lari high 12 Campylobacter coli low 13 Campylobacter jejuni Hippurate + low 14 Campylobacter lari high 15 Escherichia coli 16 Campylobacter coli high 17 Escherichia coli 18 Proteus mirabilis 19 Campylobacter coli low 20 Campylobacter jejuni Hippurate high 21 Campylobacter jejuni Hippurate low 22 Proteus mirabilis 23 Candida spp.* 24 Campylobacter coli high 25 Campylobacter lari low 26 Campylobacter jejuni Hippurate low 27 Candida spp.* 28 Campylobacter lari high

30

31 PT 20: CORRECT REPORTED RESULTS PER SAMPLE IN DETECTION AND SPECIES IDENTIFICATION Number of NRLs Correct Campylobacter detection Correct species identification Sample No. C. lari C. Jejuni hipp Low (20 high)

32 PT 20: CORRECT REPORTED RESULTS PER LAB IN DETECTION AND SPECIES IDENTIFICATION Number of correct reported samples 18 Correct Campylobacter detection Correct species identification Lab ID

33 PERFORMANCE SE AND SP IN DETECTION OF CAMPYLOBACTER DETECTION CAMPYLOBACTER DETECTION NON CAMPYLOBACTER Acceptable 3% Acceptable 9% Good 15% Excellent 82% Excellent 91%

34 ACCURACY IN DETECTING POSITIVE AND NEGATIVE CAMPYLOBACTER SAMPLES Good 12% Acceptable 9% Excellent 79%

35 ACCURACY - COMPARISON WITH PREVIOUS PTS 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Excellent Good Acceptable Need improvement Poor

36 PERFORMANCE SE SPECIES IDENTIFICATION IN PT 20 Good 6% Acceptable 9% Needs improvement 3% Exellent 82%

37 IDENTIFICATION COMPARISON WITH PREVIOUS PTS 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Excellent Good Acceptable Needs improvement Poor

38 NUMBER OF CORRECT SPECIES IDENTIFICATIONS IN SAMPLES WITH CAMPYLOBACTER BY DIFFERENT METHODS Method for species identification Biochemical tests only Correct Sp id in all samples analysed Total 2 3 PCR assays only MALDI-TOF only PCR and biochemical tests PCR and MALDI-TOF MALDI-TOF and biochemical tests Biochemical tests, PCR and MALDI-TOF

39 CONCLUSIONS - PT19 AND PT20

40 FUTURE PTS PT21 AND PT22 PT21- Enumeration: Questback: dilutions Matrix chicken skin PT22- Detection and Species Id: The goal is to use freeze dried material for also PT22 Matrix? Date for sending next PT: 5th of March?

41 THANK YOU FOR YOUR PARTICIPATION AND FOR PROVIDING INFORMATION IN THE QUESTBACK REPORTS!

42 Hippurate hydrolysis C. jejuni C. coli C. lari Mixed C. jejuni and C. coli Campylobacter spp. but unable to identify species Growth of other, not Campylobacter No growth at all No species identification done PT 20: REPORTED SPECIES IDENTIFICATION Sample No. Bacterial species 11 Campylobacter lari Campylobacter coli Campylobacter jejuni Campylobacter lari Escherichia coli Campylobacter coli Escherichia coli Proteus mirabilis Campylobacter coli Campylobacter jejuni Campylobacter jejuni Proteus mirabilis Candida spp Campylobacter coli Campylobacter lari Campylobacter jejuni Candida spp Campylobacter lari

43 COMMENTS OR QUESTIONS ON PT20 Direct plating vs enrichment Bolton broth vs Preston broth

Campylobacter detection in. chicken caeca

Campylobacter detection in. chicken caeca Campylobacter detection in Results of Ring test number 1 March 27 chicken caeca CRL Campylobacter Ingrid Hansson Ring test 1, Swab samples Detection of Campylobacter in chicken caecal contents. Ring test

More information

Influence of selective media on Campylobacter detection

Influence of selective media on Campylobacter detection Influence of selective media on Campylobacter detection Repérant Elisabeth, Denis Martine Unit of Hygiene and Quality of Poultry and Pork Products, French National Reference Laboratory for Campylobacter

More information

ISO revision and further development

ISO revision and further development ISO 10272 revision and further development Enne de Boer on behalf of the working group EURL - congratulations with the first 5 years and the approval! EURL Campylobacter 6th Workshop Uppsala, 3-5 October

More information

DETECTION OF CAMPYLOBACTER IN MILK A COLLABORATIVE STUDY

DETECTION OF CAMPYLOBACTER IN MILK A COLLABORATIVE STUDY DETECTION OF CAMPYLOBACTER IN MILK A COLLABORATIVE STUDY EURL-Campylobacter workshop 2018 Hanna Skarin CAMPYLOBACTER IN MILK Campylobacter spp. - in the intestine of healthy cattle Risk for fecal contamination

More information

ISO Detection and enumeration of Campylobacter in food and animal feeding stuffs

ISO Detection and enumeration of Campylobacter in food and animal feeding stuffs ISO 10272 Detection and enumeration of Campylobacter in food and animal feeding stuffs - Revision - Enne de Boer AHG Campylobacter Revision EN ISO 10272-1:2006 & ISO/TS 10272-2:2006 ISO/TC 34/SC 9 meeting

More information

ISO/CEN standards for Campylobacter - recent developments - Enne de Boer Food and Consumer Product Safety Authority (VWA) The Netherlands

ISO/CEN standards for Campylobacter - recent developments - Enne de Boer Food and Consumer Product Safety Authority (VWA) The Netherlands ISO/CEN standards for Campylobacter - recent developments - Enne de Boer Food and Consumer Product Safety Authority (VWA) The Netherlands Development of international standards International Organization

More information

CAMPYLOBACTER IN MILK ( OR: CHERCHEZ LES CAMPYLOBACTERS IN MILK ) Eva Olsson Engvall

CAMPYLOBACTER IN MILK ( OR: CHERCHEZ LES CAMPYLOBACTERS IN MILK ) Eva Olsson Engvall CAMPYLOBACTER IN MILK ( OR: CHERCHEZ LES CAMPYLOBACTERS IN MILK ) Eva Olsson Engvall 12th EURL Campylobacter workshop Nantes, France, 14-15 September, 2017 WHY SAMPLE MILK? Outbreak situations, search

More information

CAMPYLOBACTER DETECTION IN FOOD USING AN ELISA-BASED METHOD

CAMPYLOBACTER DETECTION IN FOOD USING AN ELISA-BASED METHOD CAMPYLOBACTER DETECTION IN FOOD USING AN ELISA-BASED METHOD Cécile Wicker, Magali Giordano, Sandrine Rougier, Marie-Laure Sorin, and Patrice Arbault. E-mail: diffchamb.tech@wanadoo.fr Poster presented

More information

A Microbiological survey of campylobacter contamination in fresh whole UK produced chilled chickens at retail sale ( )

A Microbiological survey of campylobacter contamination in fresh whole UK produced chilled chickens at retail sale ( ) A Microbiological survey of campylobacter contamination in fresh whole UK produced chilled chickens at retail sale (2014-15) Nicola Elviss United Kingdom Background UK Food Standards Agency Campylobacter

More information

The challenge of tackling Campylobacter in Belgium

The challenge of tackling Campylobacter in Belgium 1 The challenge of tackling Campylobacter in Belgium May 7 th 2014 DG SANCO workshop on the control of Campylobacter in poultry Isabel De Boosere 2 Content Background National risk assessment National

More information

Potential dissemination of Campylobacter by farmers overalls in broiler farms

Potential dissemination of Campylobacter by farmers overalls in broiler farms Potential dissemination of Campylobacter by farmers overalls in broiler farms Prepared as part of a New Zealand Food Safety Authority contract for scientific services by Dr Teck Lok Wong March 2009 Client

More information

Global Salm-Surv. A global Salmonella surveillance e and laboratory support project. Laboratory Protocols. Step 2 Training Course

Global Salm-Surv. A global Salmonella surveillance e and laboratory support project. Laboratory Protocols. Step 2 Training Course Global Salm-Surv A global Salmonella surveillance e and laboratory support project of the World Health Organization Laboratory Protocols Step 2 Training Course Isolation of thermotolerant Campylobacter

More information

RESOLUTION OIV-OENO MONOGRAPH ON GLUTATHIONE

RESOLUTION OIV-OENO MONOGRAPH ON GLUTATHIONE RESOLUTION OIV-OENO 571-2017 MONOGRAPH ON GLUTATHIONE THE GENERAL ASSEMBLY, IN VIEW OF Article 2, paragraph 2 iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and

More information

ph and Low Level (10 ppm) Effects of HB2 Against Campylobacter jejuni

ph and Low Level (10 ppm) Effects of HB2 Against Campylobacter jejuni ph and Low Level (10 ppm) Effects of HB2 Against Campylobacter jejuni Background/Purpose The contamination of food products by pathogenic organisms such as Salmonella or Campylobacter is an on-going problem

More information

RESOLUTION OIV-OENO 576A-2017

RESOLUTION OIV-OENO 576A-2017 RESOLUTION OIV-OENO 576A-2017 MONOGRAPH OF SACCHAROMYCES YEASTS THE GENERAL ASSEMBLY, In view of article 2, paragraph 2 iv of the Agreement of 3 April 2001 establishing the International Organisation of

More information

LACTIC ACID BACTERIA (OIV-Oeno , Oeno )

LACTIC ACID BACTERIA (OIV-Oeno , Oeno ) LACTIC ACID BACTERIA (OIV-Oeno 328-2009, Oeno 494-2012) 1. OBJECT, ORIGIN AND FIELD OF APPLICATION Lactic acid bacteria are used in oenology to perform malolactic fermentation. The lactic acid bacteria

More information

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd Asp

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd Asp CERTIFICATE OF ACCREDITATION In terms of section 22(2) (b) of the Accreditation for Conformity Assessment, Calibration and Good Laboratory Practice Act, 2006 (Act 19 of 2006), read with sections 23(1),

More information

In the preparation of this Tanzania Standard assistance was derived from:

In the preparation of this Tanzania Standard assistance was derived from: TANZANIA BUREAU OF STANDARDS DRAFT TANZANIA STANDARD COCONUT MILK AND COCONUT CREAM SPECIFICATION (DRAFT FOR COMMENT ONLY) AFDC 4 (3761) P3 0 FOREWORD Coconut milk and coconut cream shall be prepared by

More information

Medically Important Yeasts

Medically Important Yeasts Medically Important Yeasts The Medically Important Yeasts 1. Candida albicans>> Candidiasis 2. Candida sp. >> Candidiasis 3. Trichosporon beigelii >> Trichosporonosis, Candidiasis 4. Geotricum condidium

More information

Effectiveness of the CleanLight UVC irradiation method against pectolytic Erwinia spp.

Effectiveness of the CleanLight UVC irradiation method against pectolytic Erwinia spp. Page 1 of 12 Effectiveness of the CleanLight UVC irradiation method against pectolytic Erwinia spp. Zon Fruit & Vegetables Author: Agnieszka Kaluza Innovation & Development Engineer 29 November 2013 Versie:

More information

Feasibility of Shortening the. Germination and Fluorescence Test Period. Of Perennial Ryegrass

Feasibility of Shortening the. Germination and Fluorescence Test Period. Of Perennial Ryegrass Feasibility of Shortening the Germination and Fluorescence Test Period Of Perennial Ryegrass Outline Background. OSU Study with over 2, samples. National referee study. Why is it important? Perennial ryegrass

More information

Molecular identification of bacteria on grapes and in must from Small Carpathian wine-producing region (Slovakia)

Molecular identification of bacteria on grapes and in must from Small Carpathian wine-producing region (Slovakia) Molecular identification of bacteria on grapes and in must from Small Carpathian wine-producing region (Slovakia) T. Kuchta1, D. Pangallo2, Z. Godálová1, A. Puškárová2, M. Bučková2, K. Ženišová1, L. Kraková2

More information

DSM (FAD ; CRL/160007)

DSM (FAD ; CRL/160007) EUROPEAN COMMISSION DIRECTORATE GENERAL JOINT RESEARCH CENTRE Directorate F Health, Consumers and Reference Materials European Union Reference Laboratory for Feed Additives Ref. Ares(2016)5622789-28/09/2016

More information

THE EFFECT OF AIR TEMPERATURE ON THE OCCURRENCE OF THERMOPHILIC CAMPYLOBACTER SPP. IN LATVIAN BROILER CHICKEN PRODUCTION ON DAY OF SAMPLING

THE EFFECT OF AIR TEMPERATURE ON THE OCCURRENCE OF THERMOPHILIC CAMPYLOBACTER SPP. IN LATVIAN BROILER CHICKEN PRODUCTION ON DAY OF SAMPLING THE EFFECT OF AIR TEMPERATURE ON THE OCCURRENCE OF THERMOPHILIC CAMPYLOBACTER SPP. IN LATVIAN BROILER CHICKEN PRODUCTION ON DAY OF SAMPLING Kaspars Kovaļenko 1, Mati Roasto 2, Edgars Liepiľš 1 1 LUA, Institute

More information

Counts of Campylobacter spp. on U.S. Broiler Carcasses

Counts of Campylobacter spp. on U.S. Broiler Carcasses 1034 Journal of Food Protection, Vol. 69, No. 5, 2006, Pages 1034 1039 Copyright, International Association for Food Protection Counts of Campylobacter spp. on U.S. Broiler Carcasses NORMAN J. STERN 1

More information

Aethina tumida (Small Hive Beetle) outbreaks in Calabria region, southern Italy

Aethina tumida (Small Hive Beetle) outbreaks in Calabria region, southern Italy Aethina tumida (Small Hive Beetle) outbreaks in Calabria region, southern Italy Franco Mutinelli National Reference Laboratory for beekeeping Istituto Zooprofilattico Sperimentale delle Venezie Viale dell

More information

Latvian milk recording analysis and Dairy Laboratory Ltd. in the ICAR analytical reference system

Latvian milk recording analysis and Dairy Laboratory Ltd. in the ICAR analytical reference system Latvian milk recording analysis and Dairy Laboratory Ltd. in the ICAR analytical reference system Diana Ruska SIA Piensaimnieku laboratorija (Dairy laboratory, Ltd.) ICAR session, History of milk recording

More information

DRAFT TANZANIA STANDARD

DRAFT TANZANIA STANDARD TBS/AFDC 22 (5279) P3 Corned beef Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Corned beef Specification 0 FOREWORD Corned beef is chopped, cured, boneless carcass meat from animals

More information

HAND DRYING: A STUDY OF BACTERIAL TYPES ASSOCIATED WITH DIFFERENT HAND DRYING METHODS AND WITH HOT AIR DRIERS CONTENTS. Page. Summary...

HAND DRYING: A STUDY OF BACTERIAL TYPES ASSOCIATED WITH DIFFERENT HAND DRYING METHODS AND WITH HOT AIR DRIERS CONTENTS. Page. Summary... HAND DRYING: A STUDY OF BACTERIAL TYPES ASSOCIATED WITH DIFFERENT HAND DRYING METHODS AND WITH HOT AIR DRIERS CONTENTS Page Summary...2 Introduction...3 1. Study 1: A study of bacterial types and relative

More information

Citrus Fruit Antimicrobial Effects. By John Seabrooke Central Catholic High School Grade 9

Citrus Fruit Antimicrobial Effects. By John Seabrooke Central Catholic High School Grade 9 Citrus Fruit Antimicrobial Effects By John Seabrooke Central Catholic High School Grade 9 Antimicrobials Natural Tea tree oil Onion Lemon juice Grapefruit seed extract Cinnamon Artificial Antibiotics Bleach

More information

PEEL RIVER HEALTH ASSESSMENT

PEEL RIVER HEALTH ASSESSMENT PEEL RIVER HEALTH ASSESSMENT CONTENTS SUMMARY... 2 Overall River Health Scoring... 2 Overall Data Sufficiency Scoring... 2 HYDROLOGY... 3 Overall Hydrology River Health Scoring... 3 Hydrology Data Sufficiency...

More information

Detecting Melamine Adulteration in Milk Powder

Detecting Melamine Adulteration in Milk Powder Detecting Melamine Adulteration in Milk Powder Introduction Food adulteration is at the top of the list when it comes to food safety concerns, especially following recent incidents, such as the 2008 Chinese

More information

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE

More information

Validation Report: Total Sulfite Assay Kit (cat. no. K-TSULPH)

Validation Report: Total Sulfite Assay Kit (cat. no. K-TSULPH) Validation Report: Total Sulfite Assay Kit (cat. no. K-TSULPH) 1. Scope Megazyme s Total Sulfite Assay Kit (K-TSULPH) is a reliable and accurate method used for the rapid measurement and analysis of total

More information

Assessment of Microbial Contaminations indried Tea And Tea Brew.

Assessment of Microbial Contaminations indried Tea And Tea Brew. International Journal of Pharmaceutical Science Invention ISSN (Online): 2319 6718, ISSN (Print): 2319 67X Volume 6 Issue 1 December 217 PP. 6-13 Assessment of Microbial Contaminations indried Tea And

More information

Evaluation of Logistic Processing To Reduce Cross-Contamination of Commercial Broiler Carcasses with Campylobacter spp.

Evaluation of Logistic Processing To Reduce Cross-Contamination of Commercial Broiler Carcasses with Campylobacter spp. 2549 Journal of Food Protection, Vol. 70, No. 11, 2007, Pages 2549 2554 Copyright, International Association for Food Protection Evaluation of Logistic Processing To Reduce Cross-Contamination of Commercial

More information

August Instrument Assessment Report. Bactest - Speedy Breedy. Campden BRI

August Instrument Assessment Report. Bactest - Speedy Breedy. Campden BRI August 2013 Instrument Assessment Report Campden BRI food and drink innovation Bactest - Speedy Breedy Assessment of the suitability of Speedy Breedy as a rapid detection method for brewing contaminants

More information

Prevalence of Campylobacter Contamination in Fresh Chicken Meat and Milk Obtained from Markets in the North-West Province, South Africa

Prevalence of Campylobacter Contamination in Fresh Chicken Meat and Milk Obtained from Markets in the North-West Province, South Africa Kamla-Raj 2011 J Hum Ecol, 36(1): 23-28 (2011) Prevalence of Campylobacter Contamination in Fresh Chicken Meat and Milk Obtained from Markets in the North-West Province, South Africa Keitumetse Idah Mabote

More information

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd Asp

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd Asp CERTIFICATE OF ACCREDITATION In terms of section 22(2) (b) of the Accreditation for Conformity Assessment, Calibration and Good Laboratory Practice Act, 2006 (Act 19 of 2006), read with sections 23(1),

More information

MULTISPECTRAL IMAGING A NEW SEED ANALYSIS TECHNOLOGY?

MULTISPECTRAL IMAGING A NEW SEED ANALYSIS TECHNOLOGY? MULTISPECTRAL IMAGING A NEW SEED ANALYSIS TECHNOLOGY? UNIVERSITY OUTLINE Multispectral imaging Seed health Seed germination Seed purity Conclusions MULTISPECTRAL IMAGING ultraviolet (UV) near-infrared

More information

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd T/a

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd T/a CERTIFICATE OF ACCREDITATION In terms of section 22(2) (b) of the Accreditation for Conformity Assessment, Calibration and Good Laboratory Practice Act, 2006 (Act 19 of 2006), read with sections 23(1),

More information

The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing

The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing Journal of Applied Microbiology 2002, 93, 541 547 The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing K.L. Mattick, R.A. Bailey, F. Jørgensen and

More information

TEST BULLETIN SUMMARY

TEST BULLETIN SUMMARY March 2018 Dear Healthcare Provider, The information contained here may be very important to your practice. Please take a moment to review this document. CHLAMYDIA/GONORRHEA SPECIMEN COLLECTION UPDATE

More information

Validation Report: Free Sulfite Assay Kit (cat. no. K-FSULPH)

Validation Report: Free Sulfite Assay Kit (cat. no. K-FSULPH) Validation Report: Free Sulfite Assay Kit (cat. no. K-FSULPH) 1. Scope Megazyme s Free Sulfite Assay Kit (K-FSULPH) is a reliable and accurate method used for the rapid measurement and analysis of total

More information

Name. AGRONOMY 375 EXAM III May 4, points possible

Name. AGRONOMY 375 EXAM III May 4, points possible AGRONOMY 375 EXAM III May 4, 2007 100 points possible Name There are 14 questions plus a Bonus question. Each question requires a short answer. Please be thorough yet concise and show your work where calculations

More information

Rapid detection and enumeration of spoiler microorganisms from beer mixes with low or 0.0 alcohol content

Rapid detection and enumeration of spoiler microorganisms from beer mixes with low or 0.0 alcohol content Rapid detection and enumeration of spoiler microorganisms from beer mixes with low or 0.0 alcohol content Marta Orive Camprubí, EBC Symposium 2014, Wien BIOLOGICAL STABILITY: Ecological aspects +++ high

More information

Yeast nuclei isolation kit. For fast and easy purification of nuclei from yeast cells.

Yeast nuclei isolation kit. For fast and easy purification of nuclei from yeast cells. ab206997 Yeast nuclei isolation kit Instructions for use: For fast and easy purification of nuclei from yeast cells. This product is for research use only and is not intended for diagnostic use. Version

More information

EXAMPLES OF WHAT PLATES CAN LOOK LIKE

EXAMPLES OF WHAT PLATES CAN LOOK LIKE INTRODUCTION Peel Plate YM (Yeast and Mold) plates diffuse the test in media that omit growth agents and color substrates designed for the detection of yeast and mold food and from surface sponges of food.

More information

Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing

Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing History & Styles of Sour Beers Sour beer styles have existed for centuries What do we mean by Sour beer? History and

More information

Forestry, Leduc, AB, T9E 7C5, Canada. Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada. *

Forestry, Leduc, AB, T9E 7C5, Canada. Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada. * Effect of High Pressure Processing on Quality, Sensory Acceptability and Microbial Stability of Marinated Beef Steaks and Pork Chops during Refrigerated Storage Haihong Wang 1 *, Jimmy Yao 1 Mindy Gerlat

More information

Introduction to the Practical Exam Stage 1

Introduction to the Practical Exam Stage 1 Introduction to the Practical Exam Stage 1 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know How to Approach Exam Questions Time Management Practice Methodologies Stage

More information

RIDASCREEN Gliadin. Validation Report. R-Biopharm AG. Art.No. R7001

RIDASCREEN Gliadin. Validation Report. R-Biopharm AG. Art.No. R7001 RIDASCREEN Gliadin Art.No. R7001 AOAC-Official Method New of Analysis (2012.01) AOAC-RI certified (120601) Codex Alimentarius Method (Type I) Validation Report Test validation RIDASCREEN Gliadin is a sandwich

More information

GEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures

GEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating

More information

Summary of the Swedish Campylobacter Program in Broilers, 2001 through 2005

Summary of the Swedish Campylobacter Program in Broilers, 2001 through 2005 2008 Journal of Food Protection, Vol. 70, No. 9, 2007, Pages 2008 2014 Copyright, International Association for Food Protection Summary of the Swedish Campylobacter Program in Broilers, 2001 through 2005

More information

Developments in the legislation on food hygiene related with VTEC Kris De Smet European Commission GD SANCO, Unit G4 Food, alert system and training

Developments in the legislation on food hygiene related with VTEC Kris De Smet European Commission GD SANCO, Unit G4 Food, alert system and training Developments in the legislation on food hygiene related with VTEC Kris De Smet European Commission GD SANCO, Unit G4 Food, alert system and training Workshop EURL E. coli 8-9 November 2012 1 Lessons learned:

More information

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd T/a

ANNEXURE A SCHEDULE OF ACCREDITATION Facility Number: T0367 Permanent Address of Laboratory: Aspirata Auditing Testing and Certification (Pty) Ltd T/a CERTIFICATE OF ACCREDITATION In terms of section 22(2) (b) of the Accreditation for Conformity Assessment, Calibration and Good Laboratory Practice Act, 2006 (Act 19 of 2006), read with sections 23(1),

More information

Effect of Yeast Propagation Methods on Fermentation Efficiency

Effect of Yeast Propagation Methods on Fermentation Efficiency Effect of Yeast Propagation Methods on Fermentation Efficiency Chris Richards Ethanol Technology 4 th European Bioethanol Technology Meeting Detmold, Germany April 16, 2008 Objective of Propagation To

More information

Idaho Milk Quality Products Handbook

Idaho Milk Quality Products Handbook Idaho Milk Quality Products Handbook 2017-2021 MILK QUALITY AND PRODUCTS HANDBOOK 2017 2021 2 Purpose To enhance learning activities relative to the quality production, processing, distribution, promotion,

More information

Milk Quality and Products

Milk Quality and Products Milk Quality and Products Maximum Number of Team Members 4 Number of Team Members Scored 4 Scantron Dairy Foods Form Number 239561-4 Committee: Leon Ammons Charity Marstiller Mary Phillips Steve Tennant

More information

Conducting a Validation

Conducting a Validation Gordon Davidson UC Davis Conducting a Validation * * Assess and improve current systems Assemble the Validation Team Determine the most resistant pathogen Validate the efficacy of the lethal process Conduct

More information

VQA Ontario. Quality Assurance Processes - Tasting

VQA Ontario. Quality Assurance Processes - Tasting VQA Ontario Quality Assurance Processes - Tasting Sensory evaluation (or tasting) is a cornerstone of the wine evaluation process that VQA Ontario uses to determine if a wine meets the required standard

More information

Laboratory Performance Assessment. Report. Analysis of Pesticides and Anthraquinone. in Black Tea

Laboratory Performance Assessment. Report. Analysis of Pesticides and Anthraquinone. in Black Tea Laboratory Performance Assessment Report Analysis of Pesticides and Anthraquinone in Black Tea May 2013 Summary This laboratory performance assessment on pesticides in black tea was designed and organised

More information

Thought Starter. European Conference on MRL-Setting for Biocides

Thought Starter. European Conference on MRL-Setting for Biocides Thought Starter European Conference on MRL-Setting for Biocides Prioritising areas for MRL-setting for biocides and identifying consequences of integrating biocide MRLs into existing legislation Foreword

More information

MIC305 Stuck / Sluggish Wine Treatment Summary

MIC305 Stuck / Sluggish Wine Treatment Summary Page: 1 of 5 1. BEFORE reinoculating 1.1 Check yeast viability with methylene blue. If < 25 % of yeasts are viable, rack off yeast lees and skip to reinoculation method below. If there are many live cells,

More information

Milk Quality and Products

Milk Quality and Products Milk Quality and Products Maximum Number of Team Members 4 Number of Team Members Scored 4 Scantron Dairy Foods Form Number 479-6 Committee: Leon Ammons Mary Phillips Ben Hays Steve Tennant John Workman

More information

Effects of Pineapple Juice on Microbial Flora. Jamison Beiriger Grade 9 Central Catholic High School

Effects of Pineapple Juice on Microbial Flora. Jamison Beiriger Grade 9 Central Catholic High School Effects of Pineapple Juice on Microbial Flora Jamison Beiriger Grade 9 Central Catholic High School Pineapple Juice Popular drink worldwide Pineapples grow in tropical climates 131% Daily Value of Vitamin

More information

DRS 49 RWANDA STANDARD. Yoghurt Specification. Second edition mm-dd. Reference number DRS 49:2017

DRS 49 RWANDA STANDARD. Yoghurt Specification. Second edition mm-dd. Reference number DRS 49:2017 RWANDA STANDARD DRS 49 Second edition 2017-mm-dd Yoghurt Specification Reference number DRS 49:2017 RSB 2017 In order to match with technological development and to keep continuous progress in industries,

More information

Cactus Moth Detection & Monitoring Network

Cactus Moth Detection & Monitoring Network Cactus Moth Detection & Monitoring Network Pricklypear Data Form Variable Definitions Pricklypear Data Form Pricklypear in the context of this form refers to pad-forming Opuntia spp. belonging to the subgenus

More information

1. Identify environmental conditions (temperature) and nutritional factors (i.e. sugar and fat) that encourages the growth of bacteria.

1. Identify environmental conditions (temperature) and nutritional factors (i.e. sugar and fat) that encourages the growth of bacteria. Food Explorations Lab: Magnificent Microbes STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will use bacterial fermentation to produce yogurt. Fat content, sugar content (lactose),

More information

Stuck / Sluggish Wine Treatment Summary

Stuck / Sluggish Wine Treatment Summary 800.585.5562 BSGWINE.COM 474 Technology Way Napa, CA 94558 Stuck / Sluggish Wine Treatment Summary 1. BEFORE REINOCULATING 1.1 Check yeast viability with methylene blue. Mix a sample of must with an equal

More information

Determination of Melamine Residue in Milk Powder and Egg Using Agilent SampliQ Polymer SCX Solid Phase Extraction and the Agilent 1200 Series HPLC/UV

Determination of Melamine Residue in Milk Powder and Egg Using Agilent SampliQ Polymer SCX Solid Phase Extraction and the Agilent 1200 Series HPLC/UV Determination of Melamine Residue in Milk Powder and Egg Using Agilent SampliQ Polymer SCX Solid Phase Extraction and the Agilent 1200 Series HPLC/UV Application Note Food Safety Authors Chen-Hao Zhai

More information

DRAFT EAST AFRICAN STANDARD. Frozen fish sticks (fish fingers), fish portions and fish fillets Breaded or in batter Specification

DRAFT EAST AFRICAN STANDARD. Frozen fish sticks (fish fingers), fish portions and fish fillets Breaded or in batter Specification ICS 67.120.30 Frozen fish sticks (fish fingers), fish portions and fish fillets Breaded or in batter Specification EAST AFRICAN COMMUNITY EAC 2014 First Edition 2014 Foreword Development of the East African

More information

Narrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls

Narrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls National Seafood HACCP Alliance for Training and Education REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls Example: This is a Special Training Model for illustrative purposes

More information

Entry Level Assessment Blueprint Commercial Foods

Entry Level Assessment Blueprint Commercial Foods Entry Level Assessment Blueprint Commercial Foods Test Code: 4020 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety Demonstrate understanding of accident prevention and fire

More information

Knowing Your Nodules Results from the 2016 Monaro Legume Survey

Knowing Your Nodules Results from the 2016 Monaro Legume Survey Knowing Your Nodules Results from the 2016 Monaro Legume Survey In spring 2016 South East Local Land Services and Monaro Farming Systems surveyed 54 paddocks across the Monaro looking into the health and

More information

PRODUCT SPECIFICATION

PRODUCT SPECIFICATION Page 1 of 7 PRODUCT SPECIFICATION PRODUCT: PRODUCT CODE: INGREDIENTS: COUNTRY OF ORIGIN: Organic Coconut Flour BCF20 Organic Coconuts Philippines DESCRIPTION: TASTE/SMELL: COLOUR: NET WEIGHT: SIZE/GRANULATION:

More information

First Occurence and Susceptibility of Prunus Species to Erwinia amylovora in Hungary

First Occurence and Susceptibility of Prunus Species to Erwinia amylovora in Hungary First Occurence and Susceptibility of Prunus Species to Erwinia amylovora in Hungary László Palkovics and Anita Végh Department of Plant Pathology, Faculty of Horticultural Sciences, Corvinus University

More information

INTERPRETATION GUIDE AN INTRODUCTION TO USE AND INTERPRETING RESULTS FOR PEEL PLATE YM TESTS. FOR MORE INFORMATION, CONTACT CHARM SCIENCES.

INTERPRETATION GUIDE AN INTRODUCTION TO USE AND INTERPRETING RESULTS FOR PEEL PLATE YM TESTS. FOR MORE INFORMATION, CONTACT CHARM SCIENCES. PeelPlate AC- Aerobic Count PeelPlate AC- Aerobic PeelPlate AC- Aerobic Count PeelPlate AC- Aer INTERPRETATION GUIDE AN INTRODUCTION TO USE AND INTERPRETING RESULTS FOR PEEL PLATE YM TESTS. FOR MORE INFORMATION,

More information

Introduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW

Introduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW Introduction to the Practical Exam Stage 1 Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know

More information

ION FORCE DNA EXTRACTOR FAST Cat. N. EXD001

ION FORCE DNA EXTRACTOR FAST Cat. N. EXD001 ION FORCE DNA EXTRACTOR FAST Cat. N. EXD001 User Manual Via San Geminiano, 4 41030 San Prospero (MO) Italy : +39 059 8637161 : +39 059 7353024 : laboratorio@generon.it : www.generon.it [1] User Manual

More information

Quality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan

Quality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan Quality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan G.Swarnalatha Assistant professor, College Of Dairy Technology Sri Venkateswara Veterinary University Tirupati

More information

PRODUCT SPECIFICATION

PRODUCT SPECIFICATION 1 of 5 PRODUCT SPECIFICATION PRODUCT: Toasted Shred Coconut PRODUCT CODE: TSKL25 SUB CODE: 17 INGREDIENTS: Coconut, Sugar, Dextrose, Salt COUNTRY OF ORIGIN: Canada DESCRIPTION: Sieve Size Minimum % Retained

More information

PRODUCT SPECIFICATION

PRODUCT SPECIFICATION 1 of 5 PRODUCT SPECIFICATION PRODUCT: Toasted Chip Coconut PRODUCT CODE: TCHKL25 SUB CODE 23 INGREDIENTS: Coconut, Sugar, Salt COUNTRY OF ORIGIN: Canada DESCRIPTION: Sieve Size Minimum % Retained from

More information

Milk Quality Control. Technical Bulletin No. 2. by Abebe Tessema and Markos Tibbo. International Center for Agricultural Research in the Dry Areas

Milk Quality Control. Technical Bulletin No. 2. by Abebe Tessema and Markos Tibbo. International Center for Agricultural Research in the Dry Areas Technical Bulletin No. 2 Milk Quality Control by Abebe Tessema and Markos Tibbo International Center for Agricultural Research in the Dry Areas International Fund for Agricultural Development ICARDA-04/500/May

More information

The effect of ionized water on germination, sprouting vigour and microbial contamination of wheat sprouts

The effect of ionized water on germination, sprouting vigour and microbial contamination of wheat sprouts The effect of ionized water on germination, sprouting vigour and microbial contamination of wheat sprouts Loreta Serniene, prof. dr., Lithuanian University of Health Sciences, Department of Food Safety

More information

Idaho Meats Evaluation and Technology Handbook

Idaho Meats Evaluation and Technology Handbook Idaho Meats Evaluation and Technology Handbook 2017-2021 MEATS EVALUATION AND TECHNOLOGY HANDBOOK 2017 2021 2 Purpose To create interest and promote understanding in meat science by providing opportunities

More information

1. Identify environmental conditions (temperature) and nutritional factors (i.e. sugar and fat) that encourages the growth of bacteria.

1. Identify environmental conditions (temperature) and nutritional factors (i.e. sugar and fat) that encourages the growth of bacteria. Food Explorations Lab II: Magnificent Microbes STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will use bacterial fermentation to produce yogurt. Fat content, sugar content (lactose),

More information

MBA 503 Final Project Guidelines and Rubric

MBA 503 Final Project Guidelines and Rubric MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab

More information

Allergen analysis of food and surfaces with sensitive test kits

Allergen analysis of food and surfaces with sensitive test kits R-Biopharm AG Product catalogue 2017 Allergen analysis of food and surfaces with sensitive test kits Even small traces of allergenic proteins in food can provoke allergic reactions in sensitive people.

More information

DRAFT EAST AFRICAN STANDARD

DRAFT EAST AFRICAN STANDARD DEAS 921: 2018 ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Green tea Specification EAST AFRICAN COMMUNITY EAC 2018 First Edition 2018 DEAS 921: 2018 Copyright notice This EAC document is copyright-protected

More information

Isolating WILD. Yeast Strains. By Mike Lentz ZYMURGY JAzym14_REFwildyeast.indd 54

Isolating WILD. Yeast Strains. By Mike Lentz ZYMURGY JAzym14_REFwildyeast.indd 54 Isolating WILD Yeast Strains By Mike Lentz 54 54-60 JAzym14_REFwildyeast.indd 54 EDITOR S NOTE: This is the third published experiment from the AHA s Research & Education Fund. For more on the REF and

More information

Presented during the Performance BIB meetings in Bristol, England 24 & 25 October By: Tony Hoare

Presented during the Performance BIB meetings in Bristol, England 24 & 25 October By: Tony Hoare BIB Shelf-life life Case Studies Presented during the Performance BIB meetings in Bristol, England 24 & 25 October 2012 By: Tony Hoare 1 Bagin Box Testing Objectives Case Study 1 To determine the effect

More information

Food Allergens. Case Reports. Dr Harris Steinman

Food Allergens. Case Reports. Dr Harris Steinman Food Allergens Case Reports Dr Harris Steinman Operational errors Allergen-related product recalls are mainly a result of some simple operational errors:! Failure in the review and approval of product

More information

RAW MILK HYGIENE - Influence of hygiene on raw milk quality

RAW MILK HYGIENE - Influence of hygiene on raw milk quality RAW MILK HYGIENE - Influence of hygiene on raw milk quality National Dairynet Seminar Reykjavik, 9th September 2004 Jens Petter Homleid, TINE R&D Oslo CONTENT Background Project description Results Recommendations

More information

Virus Status of the Texas Grape Industry

Virus Status of the Texas Grape Industry Virus Status of the Texas Grape Industry 2017 Advanced GRAPE GROWER Workshop Hill Country University Center, Fredericksburg June 19-20 2017 Sheila McBride Program Extension Specialist Texas Plant Disease

More information

CAMPYLOBACTER IN CHICKEN CARCASSES AND SLAUGHTERHOUSES IN MALAYSIA

CAMPYLOBACTER IN CHICKEN CARCASSES AND SLAUGHTERHOUSES IN MALAYSIA CAMPYLOBACTER IN CHICKEN CARCASSES AND SLAUGHTERHOUSES IN MALAYSIA Saira Banu Mohamed Rejab 1, Karl-Hans Zessin 2, Reinhard Fries 3 and Prapas Patchanee 4 1 Department of Veterinary Services, Federal Territory

More information

The Wild Bean Population: Estimating Population Size Using the Mark and Recapture Method

The Wild Bean Population: Estimating Population Size Using the Mark and Recapture Method Name Date The Wild Bean Population: Estimating Population Size Using the Mark and Recapture Method Introduction: In order to effectively study living organisms, scientists often need to know the size of

More information

NEVADA PROFICIENCY EVENTS PROGRAM

NEVADA PROFICIENCY EVENTS PROGRAM NEVADA PROFICIENCY EVENTS PROGRAM is an individual event that recognizes participants who demonstrate their creativity in creating an original cupcake themed display. Participants must: Provide an original

More information

Advanced Yeast Handling. BFD education Kai Troester

Advanced Yeast Handling. BFD education Kai Troester Advanced Yeast Handling BFD education Kai Troester Agenda Why yeast storage Short term Long term Yeast Harvesting Yeast washing Sterile techniques Yeast propagation Equipment Why yeast storage Yeast is

More information