scholarly journals French Laboratory Proficiency Testing Program for Food Microbiology

2002 ◽  
Vol 85 (4) ◽  
pp. 952-959 ◽  
Author(s):  
Jean-Christophe Augustin ◽  
Vincent Carlier
Keyword(s):  
Escherichia Coli ◽  
Quality Assurance ◽  
Listeria Monocytogenes ◽  
Proficiency Testing ◽  
Clostridium Perfringens ◽  
Analytical Methods ◽  
Food Microbiology ◽  
Testing Program ◽  
French Laboratory ◽  
Coagulase Positive Staphylococcus

Abstract The proficiency testing program in food microbiology (Réseau d' Analyses et d'Echanges en Microbiologie des Aliments; RAEMA), created in 1988, currently includes 440 participating laboratories. The program establishes proficiency in detection of Salmonella and Listeria monocytogenes, as well as quantitation of aerobic microorganisms, Enterobacteriaceae, coliforms, Escherichia coli, Clostridium perfringens, coagulase-positive Staphylococcus, and Listeria monocytogenes. Twice a year, 5 test samples are sent to participants to assess their precision and trueness for enumeration and detection of microorganisms. Results show an increasing involvement of food microbiology laboratories in quality assurance programs and use of standard and validated analytical methods. However, the percentage of laboratories obtaining questionable and unsatisfactory microbiological results remains relatively onstant.

scholarly journals Sources of Variability and Accuracy of Performance Assessment in the Clinical Pharmacology Quality Assurance Proficiency Testing Program for Antiretrovirals

2019 ◽  
Vol 41 (4) ◽  
pp. 452-458 ◽  
Author(s):  
Richard W. Browne ◽  
Susan L. Rosenkranz ◽  
Yan Wang ◽  
Charlene R. Taylor ◽  
Robin DiFrancesco ◽  
...  
Keyword(s):  
Clinical Pharmacology ◽  
Quality Assurance ◽  
Performance Assessment ◽  
Proficiency Testing ◽  
Testing Program

Quality Assurance in Hemostasis: The Perspective from the College of American Pathologists Proficiency Testing Program

2007 ◽  
Vol 33 (3) ◽  
pp. 250-258 ◽  
Author(s):  
Mark Cunningham ◽  
John Brandt ◽  
Wayne Chandler ◽  
Charles Eby ◽  
Timothy Hayes ◽  
...  
Keyword(s):  
Quality Assurance ◽  
Proficiency Testing ◽  
Testing Program

scholarly journals Chemistry proficiency testing programs at national institute for food control (NIFC) in the year 2017

2018 ◽  
Vol 1 (2) ◽  
pp. 40-48
Author(s):  
Cuong Dang Huu ◽  
Keyword(s):  
Quality Assurance ◽  
Quality Management ◽  
Proficiency Testing ◽  
Health Sector ◽  
Management Program ◽  
Technical Competence ◽  
Food Control ◽  
Testing Program ◽  
Testing Laboratories

National Institute for Food Control Proficiency testing plays a very important role in ensuring the quality of testing. Based on the results of the proficiency testing, the managers as well as the relevant members could assess the technical competence of the laboratory. Participating in proficiency testing is an evidence that a laboratory is implementing a quality management program in accordance with ISO/IEC 17025. Through the proficiency testing program, the participating laboratories themselves could evaluate their capabilities and address the causes affecting the quality of tests so as to take measures to ensure better quality assurance. This study provides a snapshot of the testing capacity of food testing laboratories within and outside the health sector based on chemistry proficiency testing conducted by the National Institute for Food Control (NIFC) in 2017.

scholarly journals International Interlaboratory Proficiency Testing Program for Measurement of Azole Antifungal Plasma Concentrations

2008 ◽  
Vol 53 (1) ◽  
pp. 303-305 ◽  
Author(s):  
Roger J. M. Brüggemann ◽  
Daan J. Touw ◽  
Rob E. Aarnoutse ◽  
Paul E. Verweij ◽  
David M. Burger
Keyword(s):  
Clinical Research ◽  
Proficiency Testing ◽  
Analytical Methods ◽  
Patient Management ◽  
Plasma Concentrations ◽  
Antifungal Drugs ◽  
Testing Program ◽  
Azole Antifungals

ABSTRACT An international interlaboratory proficiency testing program for the measurement of antifungal drugs was initiated in 2007. This first round was limited to azole antifungals: fluconazole, itraconazole and hydroxyitraconazole, voriconazole, and posaconazole. The results demonstrate the need for and utility of an ongoing proficiency testing program to further improve the analytical methods for routine patient management and clinical research.

Viability of Clostridium perfringens, Escherichia coli, and Listeria monocytogenes Surviving Mild Heat or Aqueous Ozone Treatment on Beef Followed by Heat, Alkali, or Salt Stress†

2003 ◽  
Vol 66 (3) ◽  
pp. 382-389 ◽  
Author(s):  
JOHN S. NOVAK ◽  
JAMES T. C. YUAN
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Clostridium Perfringens ◽  
Viable Cell ◽  
Nacl Stress ◽  
Ozone Treatment ◽  
E Coli ◽  
Mild Heat ◽  
Heat Treated

The threat of pathogen survival following ozone treatment of meat necessitates careful evaluation of the microorganisms surviving under such circumstances. The objective of this study was to determine whether sublethal aqueous ozone treatment (3 ppm of O3 for 5 min) of microorganisms on beef surfaces would result in increased or decreased survival with respect to subsequent heat, alkali, or NaCl stress. A mild heat treatment (55°C for 30 min) was used for comparison. Reductions in three-strain cocktails of Clostridium perfringens, Escherichia coli O157:H7, and Listeria monocytogenes on beef following the heat treatment were 0.14, 0.77, and 1.47 log10 CFU/g, respectively, whereas reductions following ozone treatment were 1.28, 0.85, and 1.09 log10 CFU/g, respectively. C. perfringens cells exhibited elevated heat resistance at 60°C (D60 [time at 60°C required to reduce the viable cell population by 1 log10 units or 90%] = 17.76 min) following heat treatment of beef (55°C for 30 min) but exhibited reduced viability at 60°C following ozone treatment (D60 = 7.64 min) compared with the viability of untreated control cells (D60 = 13.84 min). The D60-values for L. monocytogenes and E. coli O157:H7 following heat and ozone exposures were not significantly different (P > 0.05). C. perfringens cells that survived ozone treatment did not exhibit increased resistance to pH (pH 6 to 12) relative to non-ozone-treated cells when grown at 37°C for 24 h. The heat treatment also resulted in decreased numbers of surviving cells above and below neutral pH values for both E. coli O157:H7 and L. monocytogenes relative to those of non-heat-treated cells grown at 37°C for 24 h. There were significant differences (P < 0.05) in C. perfringens reductions with increasing NaCl concentrations. The effects of NaCl were less apparent for E. coli and L. monocytogenes survivors. It is concluded that pathogens surviving ozone treatment of beef are less likely to endanger food safety than are those surviving sublethal heat treatments.

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