• Click to edit Master text styles

– Second level
• Third level
Food Sampling Techniques
– Fourth level
» Fifth level

FPQAP AY1819 Oct

 What you will learn in this topic

•• Click to edit
Objectives Masteroftext
& principles foodstyles
sampling
– Second
• Types level methods
of sampling
• Third level
• 2-class –&Fourth
3-class
levelsampling plan
» Fifth level
 Objectives of sampling

•• Sampling
Click to isedit
a process carried
Master textoutstyles
to select a small portion of
material that is _____________ of the whole amount.
– Second level
• In food quality control, a sample is selected to test the quality
• Third level
of the product to a known standard.
– Fourth level
• Samples are» usually collected from a lot or a ____________.
Fifth level
• A lot is defined as a quantity of bulk material of similar
composition. For example, a 1000 L tank of juice from the
same batch.

• A population is used to denote a collection of individual items,

things or objects. For example, all the infant formulae sold in
Singapore.
 Objectives of sampling

•• The
Clickaim
toofedit
foodMaster
samplingtext
is tostyles
reduce the size of a batch
of product to a _____________ quantity that is suitable
– Second
for level
laboratory testing and yet still representative of the
whole• Third level
batch.
– Fourth
• Eg. Select level of noodle from 10,000 packs
10 packs
produced in» 2Fifth level collect 200g of seasoning powder
hours;
from a 200Kg batch in mixer
• Food sampling is widely used by food manufacturers and
food safety authorities to assess and monitor the quality
of food products
 When to conduct sampling

• Click tois edit

Sampling Master
commonly textout
carried styles
in three stages of
production:
– Second level
• _______ production: sampling and testing of raw
• Third(e.g.
materials levelmoisture of flour; microbial testing of
meat) – Fourth level
» Fifth level
• ________ production: sampling at different stages of
production to check on the quality of the product as it is
being produced (e.g. noodle dough moisture after
mixing; brix of sauces after concentration)
• ________ production: sampling the finished product to
check that the quality indicators conforms to standards
(e.g. pH of orange juice; microbial testing of probiotic
drinks)
 Principles of food sampling

• Click
Two to edit
important Masteroftext
principles food styles
sampling
1) Samples must be representative of lot/ population
– Second level
• Sufficient amount/ no. is needed
• Third level
• ___________ sampling is usually required
– Fourth level
• Characteristics of product must be well preserved
» Fifth level

2) Samples must suitable for laboratory testing

• Right quantity and portion size is needed: large
enough to allow accurate analysis and yet small
enough to be manageable
 Types of sampling methods

• Click to edit Master text1.1styles

Simple random sampling

– Second level 1.2 Systematic sampling

1. Objective sampling
• Third level 1.3 Clustered sampling
(random sampling)
– Fourth level
» Fifth level 1.4 Stratified sampling

2. Selective sampling
 Types of sampling

• Click
1. to edit
Objective Master
sampling text styles
(random sampling)
• Samples are selected randomly to ensure
– Second level
representativeness of the population
• Third level
• Based on the assumption that every individual item is
– Fourth level
equal (so no discrimination among the samples)
» Fifth level
• Commonly used for the purpose of monitoring product
quality (e.g. regular QA/QC check, or regulatory check)
• Click
2. to edit
Selective Master text styles
sampling
• Only certain samples are selected for certain reason,
– Second level
such as they have higher likelihood of _____________
• Third level
• Commonly used for investigative purpose based on
– Fourth level
known information
» Fifth level
• Examples
 Collect samples at a fast food outlet with high no. of complaints
 Collect milk samples at the beginning and end of a production due
to historical results
 Collect meat at the core of a grilled patty for microbial testing
 Collect bread samples that appear to be mouldy in the warehouse
 Objective sampling

• Click
1.1 to random
Simple edit Master text styles
sampling
• Collect samples randomly from the whole population
– Second level
• Every item in the population has equal chance of being
• Third level
selected
– Fourth level
• Most suitable when
» Fifth levelthere are unknown numbers of
________ scattered uniformly throughout the population
• Easy to do in theory, but hard to implement
• To ensure absolute randomness, every item in the
population should be given a number and a computer
programme or random table is used to generate the
random numbers for sampling
 Objective sampling

• Click
1.2 to editsampling
Systematic Master text styles
• Collect samples at equally spaced locations or time,
– Second level
beginning at a randomly selected point
• Third level
• Often used to monitor product quality during processing
– Fourth level
or as a convenient way to substitute simple random
» Fifth level
sampling
• Examples:
 Testing the level of vitamin C in orange juice from the
continuous production line every one hour
 Collecting one sample from every 10 cartons of UHT
milk on the warehouse racks for microbial testing
 Objective sampling

• Click
1.3 to edit
Clustered Master text styles
sampling
• When the population is naturally divided into clusters and
– Second level
each cluster is representative of the population,
• Thirdselect
randomly level a number of clusters and then use either
– Fourth
all the items in level
the cluster or a subset of it for testing
» Fifth level
• Example: 5000 boxes of pasteurized milk are produced
after a production run and are packed into 200 cartons. 5
cartons may be randomly drawn and 5 boxes of milk
from each of the 5 cartons are selected for quality check.
* The above example assumes the production runs smoothly and
every carton of milk is similar to each other
 Objective sampling

• Click
1.4 to edit
Stratified Master
sampling text styles
• When the population is divided into a number of heterogeneous
– Second
strata level select random samples from every
(i.e. clusters),
• Third
important level to represent the population
stratum
What’s the– Fourth
difference
level from clustered sampling?
• Advantage: » Fifth level
1) more practical and accurate than simple random sampling
when population is rather heterogeneous (often used in
population census or other large-scale demographic studies)
2) additional information can be obtained about each stratum
 Objective sampling

•• Examples
Click to edit Mastersampling:
of stratified text styles
 An instant noodle factory has 5 production lines, each
– Second level
producing noodles with slightly different oil content.
• Third
Instead level simple random sampling from all the
of using
noodles–produced,
Fourth level a stratified sampling can be used by
» Fifth level
collecting samples from each production line followed by
averaging the results
 To study the daily intake of dietary fibre among
Singaporean teenagers, stratified sampling can be done
based on age, family income or ethnicity group.
 Objective sampling

• very
A Clickgood
to edit Master
website text
to learn styles
more about the four types of
sampling method:
– Second level
• Third level
https://faculty.elgin.edu/dkernler/statistics/ch01/1-4.html
– Fourth level
» Fifth level
 Sampling plan

•• Sampling
Click to edit Master
plan for text styles
microbiological analysis is a
systematic way of assessing the microbiological quality
of– food
Second level
products
• Third level
– Fourth level
• A typical sampling plan includes target microorganisms
» Fifth level
(common __________ found in this food), sampling size
(no. of samples to collect), and acceptance/ rejection
criteria.
 Sampling plan

•• An
Click to edit
example of Master
sampling text styles
plan recommended by
International Commission on Microbiological
– Second level
Specifications for Foods (ICMSF)
• Microorganisms
Source: Third
nd
level in Foods 2- Sampling for Microbiological Analysis Principles and
Specific (2 Ed.)
– Fourth level
» Fifth level
 Sampling plan

•• Two
Clicktypes
to edit Masterplans
of sampling textare
styles
commonly used in
microbiological analysis: two-class attributes plan and
– Second level
three-class attributes plan (2-class plan & 3-class plan in
• Third level
short)
– Fourth level
• Two-class plan
» Fifthislevel
usually used for _______ severe
pathogens that can cause serious illness or death in
affected people and thus cannot be tolerated, e.g.
Clostridium botulinum and Salmonella

• Three-class plan is usually used for _______ severe

pathogens whose presence can be tolerated at low
numbers, e.g. Staphylococcus aureus & mould
 Sampling plan

•• 2-class
Click tosampling
edit Master text styles
plan acceptance/ rejection decision tree
n: sample size
– Second level
m: microbiological limit (e.g. 102)
• Third
c: max no. level
of non-conforming samples allowed
– Fourth level
» Fifth level
 Sampling plan

•• 3-class
Click tosampling
edit Master text styles
plan acceptance/ rejection decision tree
n: sample size
– Second level
m: lower microbiological limit (usually established by GMP, or the ideal
situation)• Third level
– Fourth level limit (legal limit, or safety limit)
M: higher microbiological
c: max no. of marginally-conforming
» Fifth level samples allowed
 Sampling plan

• Click to(Source:
Exercises edit Master text styles
Microorganisms in Foods 2- Sampling for Microbiological Analysis Principles and Specific (2 nd Ed.)

– Second level
• Third level
– Fourth level
» Fifth level
Based on the table above and results below, decide whether the
product is acceptable
1. S. aureus results
210 1350 2100 138 78

2. Salmonella results
0 0 2 0 1
 Sampling plan

• Click to edit Master text styles

Answer:
1. ____________ the lot
– Second level
• 3-class sampling is used for S. aureus
• Third level
• In this case, there
– Fourth level are 2 samples (1350 & 2100) with a
microbial count
» Fifthbetween
level m (1000) and M (10000) and
are considered marginally acceptable, and the max no.
of marginally acceptable samples allowed is 1 (c=1).
Since 2>1, ___________ the lot.
 Sampling plan

• Click to edit Master text styles

Answer:
2. _________ the lot
– Second level
• 2-class sampling is used for Salmonella
• Third level
• In this case, there
– Fourth level are 2 samples (2 & 1) with a microbial
count more»than m (0) and are considered non-
Fifth level
conforming, and the max no. of non-conforming samples
allowed is 0 (c=0). Since 2>0, _________ the lot.
 Additional Practical Question

• Click to(Source:
Exercises edit Master text styles
Microorganisms in Foods 2- Sampling for Microbiological Analysis Principles and Specific (2 nd Ed.)

– Second level
• Third level
– Fourth level
» Fifth level
Based on the table above and results below, decide whether the
product is acceptable
1. S. aureus results
9700 3200 2100 800 75000
2. Salmonella results
0 0 1 0 1
 Answers

• Click
1. to edit Master
__________ text styles
Reasons: 1)
– Second level
2)
• Third level
– Fourth level
2. _________» Fifth level
Reason:1)