Author/Editor		Gošnjak, Maja; Car-Drnovšek, Tatjana
Title		Izbor metod v sanitarni mikrobiologiji
Translated title		Method selection in food, water and environmental microbiology
Type		članek
Source		In: Žohar-Čretnik T, Gubina M, editors. Sanitarna mikrobiologija v javnem zdravstvu: zbornik predavanj; 2002 okt 18-19; Laško. Ljubljana: Sekcija za klinično mikrobiologijo in hospitalne infekcije SZD,
Publication year		2002
Volume		str. 195-202
Language		slo
Abstract		Techniques for microbiological analysis of food were developed by the end of 19th century when scientists demonstrated that treatments such as heating, drying, and salting of food could destroy or inhibit many of the microorganisms present. Since the beginning of 20th century statutory requirements related to food safety have been established in most countries. Monitoring and surveillance require the establishment of criteria by which to judge the acceptability of foods and water. In the past decade, the control for the safety of food has been mainly carried out by product testing rather than process control. With the implementation of HACCP, sampling, criteria and microbiological methods have been changed. At the beginning the so-called classical methods had been used but with time they were improved and became automated. With advancements in technology, numerous rapid methods were introduced into the field of food microbiology. The methods used in food, water and environmental microbiology are qualitative and quantitative. They could be traditional or rapid. It is essential that only the methods that have proven reliability and reproducibility in different laboratories are used. Microbiological analysis of food is becoming far more formalised and thus less flexible, particularly in Europe. Standardisation of methods, accreditation of laboratories and proficiency testing lead to our goal of improved reliability and more uniform quality of analysis. Legislation in Slovenia does not always determine the methods used for microbiological examinations of food water and environmental samples. In our laboratory SIST, EN or ISO standards are used. If they are not available, European directives or other international standards are used.
Descriptors		FOOD MICROBIOLOGY WATER MICROBIOLOGY WATER SUPPLY MINERAL WATERS