| Meat, Fish & BSE Testing Laboratory |
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Basic Purpose of Laboratory:
Analysis of meat and meat based food products; fish and seafood food products; and animal feeds and pet food products to meet of food quality and safety standards prior to distribution to consumers. Emphasis on the identification of Bovine Spongiform Encephalopathy (BSE) in brain and spinal cord tissue samples from individual animals.
Range and Types of Samples:
All types of fresh, frozen, canned and bulk meat, meat products, fish, seafood products, animal feed and pet food products. These types of samples are typically picked up at the source of the product (e.g., slaughter housed and seafood markets), at commercial processing plants or from supermarket shelves.
Scope of Work and Supply:
Identification of the analytical procedures to be used; determination of the special air handling and clean room requirements, instruments, equipment, and laboratory information management systems specifications, and consumables, supplies, spare parts required for the operation of a fully functioning BSE testing Laboratory. Thermo's scope can include project management, procurement, delivery, installation, and commissioning, training, warranty and product support, and preventive maintenance agreements to provide a fully functioning laboratory on a "turnkey" basis.
Identification of Analytical Methods to be used and determination of recognized authorities:
General meat and fish products are based on USA Food Standards as incorporated in the AOAC "Official Methods of Analysis" 17th Edition through Revision 2 (2003); "Food Analysis" 2nd Edition 1998 and Compendium of Methods for the Biological Examination of Foods" 4th Edition (2001). BSE methods are based on EU and USA governmental standards and the analytical procedure formulated by the BSE test kit manufacturers. Other reference methodologies can be used if required by geopolitical considerations.
Sampling Techniques, Frequencies and Handling:
Covers the identification and implementation of industry recognized, proper sampling techniques for analysis from anywhere during the entire process, estimations of required sampling frequency for target confidence levels and the proper temporary/long-term storage conditions of retention samples based on the requirements of meat and meat products.
Recommended Instrument / Equipment Lists:
Develop and specify instruments, equipment lists based on the selected analytical testing methods for the types of meat and meat product; fish and seafood product samples to be analyzed, includes: standard instruments for physical, microbiological and chemical testing, standard lab equipment, lab information management systems, supplies consumables as well as the special items required for BSE testing.
Laboratory Layout:
Layout and design of laboratory furniture and equipment placement that takes into consideration the space available (or defining the space), sample flow, utility requirements and distribution, special requirements for hazardous sample handling, storage, sterilization, sample retention, and office/clerical/supervisory office space. Mobile, or field self-contained testing units are also considered and planned.
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