Jadwal Uji Profisiensi Specialist Food Matrices

Special Microbiology Proficiency-Specialist Food Matrices

Kode

Sampel

Bahan Uji

Preparasi

Parameter

Harga

Closing Daftar

Distribusi Sampel

Result Due Date

Extension Microbiology

22CH1

Chocolate block

Sample Count: 3 Format: 40g chocolate Preparation: NONE

Test as received

Count (cfu/g): Plate Count, Coliforms, Enterobacteriaceae, Mould, Yeast Detection (/0.1g): E. coli ; (/25g): Salmonella spp

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07/03/2022

28/03/2022

25/04/2022

22MM1

Beef mince

Sample Count: 2 Format: real mince Preparation: Rehydrate

to obtain 40 g

Count (cfu/g): Plate Count, E. coli, Coagulase positive Staphylococcus spp, Lactic acid bacteria Detection (/25g): Salmonella spp

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18/04/2022

09/05/2022

06/06/2022

22MM2

Beef mince

Sample Count: 2 Format: real mince Preparation: Rehydrate

to obtain 40 g

Count (cfu/g): Anaerobic sulfite reducing bacteria, H2S producing bacteria, Psychrotrophic bacteria (SPC at 15 deg C), Yeast, Mould, Pseudomonas aeruginosa

Detection (/25 g): Listeria monocytogenes

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24/10/2022

14/11/2022

12/12/2022

22SF1

Seafood paste

Sample Count: 2 Format: real seafood plus vial

Preparation: Rehydrateto obtain 40 g

Detection (/0.1g): E. coli

Detection (/25g): Vibrio cholerae, Vibrio parahaemolyticus

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14/03/2022

04/04/2022

02/05/2022

     22SF2

 Seafood paste

Sample Count: 2 Format: real seafood Preparation: Rehydrate

to obtain 40 g

Count (cfu/g): Total bacteria, coliform, E. coli, Coagulase positive Staphylococcus sp, Anaerobic sulfite reducing bacteria, H2S producing bacteria

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22/08/2022

12/09/2022

10/10/2022

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