Abstract
The samples should be collected correctly and obtained representatively from the entire source; the microbiological results are meaningful with such samples. During the collection of samples, one must be able to implement an appropriate sampling plan, prevent contamination, and minimize microbial changes during transport, storage, and use. Statistical sampling is included during sampling according to the physical condition of the foods. A specific sampling procedure is used depending on the specific microorganisms, types of foods, and other factors. To examine a food for the presence of microorganisms, a representative sample must be examined by defined procedures. A sampling plan is a systematic way to assess the microbiological quality of foods. A sampling plan includes both the sampling procedure and the decision criteria. In developing a sampling plan, a number of factors should be considered: properties of food, production processes, storage conditions, associated risks, targeted consumers, and limitations.
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