Abstract
The accuracy and precision of bacteriological results depend not only on the competence of laboratory personnel and methods used but also on the use and performance of the specific apparatus. Thus, any quality assurance program should include monitoring the performance of equipment and promoting adequate maintenance, with an aim of using/purchasing/validating appropriate apparatus for each test procedure and maintaining and checking regularly its performance when in use. The major apparatus required in food or water microbiology laboratories include sterilization equipment—such as autoclave, pressure cooker, hot air oven, and filters— incubators, water baths, thermometers, pH meters, membrane filtration apparatus, balances, deionizers, distillation apparatus, refrigerators, freezers, anaerobic incubation, homogenizers, colony counters, microscopes, and automated ELISA equipment. This chapter presents a description of principles and function, the methods of validation of good performance, such as calibration, checks, recording, maintenance, and safety of each of these equipments.
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