1. Laboratory
equipment and
maintenance;
environmental
microbiological controls;
workplace and
environmental conditions.
2. Accredited
laboratory according to UNI EN ISO/IEC 17025;
basic microbiological
methods; colture media
for food and water
destined for human
consumption.
3. Plate seeding
techniques; sampling,
report of sampling,
transport of the sample,
acceptance of samples,
expression of results, RdP
4. Reg.CE 2073/2005;
D.Lgs 31/01; preparation
of test samples, initial
suspension and decimal
dilutions for
microbiological analysis of
foods; preparation of
samples of water destined
for human consumption
and mineral water for
microbiological analysis:
Count of Escherichia coli
and coliforms bacteria,
Enterococci, Pseudomonas
aeruginosa; Costridium
perfringens,
microorganisms at 22°C
and 36°C; sporygen
anaerobic sulphitereducers.
5. Cultural methods
for counting
microorganisms at 30°C;
Escherichia coli betaglucuronidase positive;
Coliforms;
Enterobacteriaceae;
Coagulase positive
staphylococci
(Staphylococcus aureus
and other species);
Clostridium Perfringens;
presumed Bacillus cereus;
Listeria monocytogenes
and Listeria spp; lactic
mesophilic bacteria at
30°C; yeasts and moulds in
food
6. Cultural methods
for detection of Salmonella
spp, Listeria monocytogenes e Listeria
spp; Escherichia coli O:157;
presumed pathogenic
enterocolitic Yersinia;
Campylobacter spp,.; FILTH
TEST in food; infections,
food intoxications, food
toxinfections