Meat Industry Microbiological Manual
The AgResearch Meat Industry Microbiological Manual has widely used by laboratories in New Zealand for over 20 years. Annual updates to the manual are funded by the Ministry for Primary Industries (MPI) and free access to the manual is available to participants of the MPI Laboratory Approval Scheme (LAS).
The aim of the manual is to give access to microbiological methods that are suitable for small laboratories typically found in the New Zealand meat industry. Suitable methods are those that are rapid and convenient, but at the same time accurate and cost effective, and considered appropriate for microbiological testing of one or more of the following sample-types: meat and allied foods, potable water or the waste-waters produced during food processing. Specific test include methods for detecting and enumerating meat and water associated microbial contaminants such as Campylobacter, E. coli O157, B. cereus, L. moncytogenes, Salmonella, S. aureus, sulphite reducing anaerobes plus many others.
The manual covers aspects of safety, quality control and the collection and preparation of samples as well as tests for organisms (or their products) that indicate microbiological contamination and/or satisfactory hygienic control of processes and for specific identification of spoilage organisms or pathogens.
Access for non-members is at the discretion of MPI and is not extendable or transferable to subsidiaries or associate companies that are separate legal entities. Companies found to be in breach of this agreement will have access terminated. Reviews to the manual are done in consultation with users and final approvals by the Ministry of Primary Industries. Changes to the manual are notified by email.