5 Monivong Boulevard, P.O Box. 983, Phnom Penh, Cambodia accueil@pasteur-kh.org

Last updated on July 2017


LIST OF TESTED FOOD PRODUCTS 

I. MICROBIOLOGICAL ANALYSIS 

 

 

 

 

 

1.1. Individual parameters

 

 

 

 

 

1.1.1. Food samples

 

 

 

 

 

 

 

 

 

 

 

 

CODAT code

Parameters

International Reference 

 

 

1

ATPC

Culturable microorganisms at 30°C

NF EN ISO 4833-1

 

 

2

EBAC

Bacillus cereus

 

NF EN ISO 7932

 

 

3

FCMP

Campylobacter spp

NF EN ISO 10272

 

 

4

FCLP

Clostridium perfringens

ISO 7937

 

 

5

ACOL

Coliform bacteria

NF ISO 4832

 

 

6

FENT

Enterobacteria

NF ISO 21528

 

 

7

AECO

Escherichia coli

NF ISO 16649

 

 

8

AFON

Yeast and Molds

 

ISO 7954

 

 

9

FLMN

Listeria spp

ISO 11290

 

 

10

ASAL

Salmonella

NF EN ISO 6579

 

 

11

FSTH

Spore of thermophilic aerobes

GUIRAUD – 1998

 

 

12

FSNT

Spore of thermophilic anaerobes

GUIRAUD - 1998

 

 

13

ASAU

Staphyloccoccus aureus

NF EN ISO 6888-1

 

 

 

 

 

 

 

 

 

 

1.1.2 Water samples

 

 

 

 

 

 

 

 

 

 

 

CODAT code

Parameters

International Reference

 

 

1

ETAC

Culturable microorganisms at 22 °C and 37°C

NF EN ISO 6222

 

 

2

ECT

Coliform bacteria

 

NF EN ISO 9308-1

 

 

3

EECO

Escherichia coli

NF EN ISO 9308-1

 

 

4

ESTF

Intestinal enterococci

NF EN ISO 7899

 

 

5

EASR

Spores of sulfite reducing anaerobes 

NF T90-415

 

 

6

LGNL

Legionella

NF EN ISO 16266

 

 

7

SMNL

Salmonella

ISO 6340

 

 

8

STPL

Staphyloccoccus aureus

NF T90-421

 

 

9

EPSE

Pseudomonas aeruginosa

NF T90-431

 

 

 

 

1.2 Standard analysis in food and water samples

 

 

 

 

CODATE code 

Type of analysis

Description

1

EPAB

Drinking water

Culturable micro-organisms at 22oC and 37oC,  spores of sulfite reducing anaerobes,  Coliform bacteria, Escherichia coli, and Intestinal Enterococci

EPAP

Swimming pool water

Culturable micro-organisms  at 22oC and 37oC, spores of sulfite reducing anaerobes, Coliform bacteria, Escherichia coli, Intestinal enterococci,  Pseudomonas aeruginosa, Staphylococcus aureus

3

EPAE

Bottled water

Culturable micro-organisms at 22oC and 37oC, spores of sulfite reducing anaerobes, Coliform bacteria, Escherichia coli, Intestinal enterococci, Pseudomonas aeruginosa

4

ALIT

Food

Culturable micro-organisms at 30oC 72h, Total coliforms bacteria, Escherichia coli, Clostridium perfringens, Staphylococcus aureus, and Salmonella

5

SURA

Work surface in food production

FTM, coliforms, E. coli, Yeast and moulds (parameters defined with the customers)

 

 

 

 

 

 

 

2. PHYSICO-CHEMICAL ANALYSIS

2.1. Individual parameters

 

 

 

 

CODAT code

Physical-chemical parameters

 

 

1

EALU

Aluminum

 

 

2

EAMM

Ammonium

 

 

3

EAS

Arsenic

 

 

 

4

AN2

Total nitrogen

 

 

5

EBRO

Bromide 

 

 

 

6

ECD

Cadmium

 

 

7

ECAL

Calcium

 

 

8

ECL

Chloride

 

 

9

ECL2

Free chlorine 

 

 

10

ECHL

Total chlorine 

 

 

11

ECR

Chrome

 

 

12

ECOU

Color

 

 

13

ECDT

Conductivity

 

 

14

ECU

Copper

 

 

15

ECN

Cyanide

 

 

16

EDCO

Chemical Demand of O2 (COD)

 

 

17

EDUR

Total Hardness

 

 

18

EFER

Iron

 

 

19

EF

Fluoride

 

 

20

EMG

Magnesium

 

 

21

EMN

Manganese

 

 

22

ENI

Nickel

 

 

23

ENO3

Nitrates

 

 

24

ENO2

Nitrites

 

 

25

EPH

pH(25ºC)

 

 

26

EPO4

Phosphate

 

 

27

EPB

Lead

 

 

28

EK

Potassium

 

 

29

ESAL

Salinity

 

 

30

ENA

Sodium

 

 

31

ESO4

Sulphates

 

 

32

ESO3

Sulfite

 

 

33

ESUS

Total Suspended Solid (TSS)

 

 

34

ETDS

Total Dissolved Solid (TDS)

 

 

35

ETUR

Turbidity

 

 

36

EZN

Zinc

 

 

 

 

2.2. Standard analysis in water samples

 

CODAT

Code 

Type of analysis

Description

 

 

1

EPAC

Drinking water

Turbidity, pH, Chloride, Ammonium, Nitrites, Nitrates, Total Hardness and Iron

 

 

 

 

EESA

Bottled water

 Turbidity, pH, Chloride, Ammonium, Nitrites, Nitrates, Total Hardness, and Iron

 

 

 

 

3

ESCA

Swimming pool water

Turbidity, pH, Chloride, Ammonium, Nitrites, Nitrates, Total Hardne, Iron, Total Chlorine, Free Chlorine

 

 

 

 

 

 

 

 

 

 

3. COMBINED STANDARD ANALYSIS OF WATER SAMPLES

 

CODAT code

Type of analysis

Description

 

 

1

EPAR

Drinking water

Culturable micro-organisms at 22oC and 37oC, spores of sulfite reducing anaerobes, Total coliform bacteria, Escherichia coli, Intestinal Enterococci

 

 

Turbidity, pH, Chloride, Ammonium, Nitrites, Nitrates, Total Hardness, and Iron

 

 

2

EPIS

Swimming pool water

Culturable micro-organisms at 22oC and 37oC, Sulfite reducing anaerobes, Total coliform bacteria, Escherichia coli, Intestinal Enterococci, Pseudomonas aeruginosa, Staphylococcus aureus

 

 

Turbidity, pH, Chloride, Ammonium, Nitrites, Nitrates, Total Hardness, Iron, Total Chlorine, and Free Chlorine

 

 

3

EEBC

Bottled water

Culturable micro-organisms at 22oC and 37oC, Sulfite reducing anaerobes, Total coliform bacteria, Escherichia coli, Intestinal Enterococci, Pseudomonas aeruginosa

 

 

 

 

 

Turbidity, pH, Chloride, Ammonium, Nitrites, Nitrates, Total Hardness, and Iron

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. FOOD CHEMISTRY 

 

 

 

CODAT code

Description

 

 

1

FOR

Formalin

 

 

2

BOR

Borax

 

 

3

SOHY

Sodium hydrosulfite

 

 

4

4PES

Organophosphate group, carbamate group, organochlorine, synthetic pyrethroid cholinesterase inhibitors

 

 

 

 

5. Recommendations

 

Recommendation concerning the conditions of sampling, packaging and transportation of water samples for microbiological analysis. These recommendations are in accordance of the following international standards:

- NF EN ISO 5667-3: Preservation and handling of water samples

- NF EN ISO 19458: Sampling for water analysis

- FD T90-520: Guide technique de prélèvement pour le suivi sanitaire des eaux en application du code de la Santé Publique (réglementation française)

 

5.1 General recommendations

 

- The customer must make an appointment with the laboratory specifying the type of water analysis and microbiological parameters requested.

- Written guidelines/procedures/methodology in Khmer and in English to collect the samples and recommendations for their storage/transportation are available in the Laboratory of Environment and food safety and could be requested by the customers at the Lab reception.

Sterile vials for single use polyethylene are available for samples with a capacity ranging from 500 ml, 1000 ml to 2000 ml. – these bottles are added or not of sodium thiosulfate to a final concentration of 20 mg/l.

- Container labels should withstand wetting, drying and freezing without detaching or becoming illegible. The labelling system shall be waterproof to allow use on site.

- The exact information given in the sampling report and on the sample labels depends on the objectives of the particular measurement program. In all cases, an indelible label shall be secured to the sample container. For each sample, at least the following information shall be available.

— date, time and location of sampling

— sample number

— description of sample

— name of sampling personnel

— details of sample preservation, or fixation used;

— details of sample storage used

— any information regarding integrity and manipulation of the sample;

— any other information, as necessary

__ a unique identifier, traceable to sample date, location, and sample number shall appear on the label of the sample container

__ all other information are supplementary and should be detailed in the sample report

 

5.2 Conditions of transport and storage

 

- Keep the time between sampling and analysis in the laboratory as short as possible. For drinking waters.

- Analysis should ideally be started within the same working day.

- Cool samples — ideally (3-5) °C — during transport (e.g. by using ice packs or melting ice), unless otherwise stated in specific standards. Take care not to freeze them (except for viruses). Protect samples from Sunlight.

- For samples transported for periods over 8 h, it is necessary to monitor and record the temperature.

For samples transported for periods over 8 h, it is necessary to monitor and record the temperature.

Transport conditions shall be documented. Nevertheless be careful:

 not to put ice-packs in direct contact with the sample, as this can result in freezing it.

 to adjust the number, volume and position of ice packs according to samples number, mass and initial temperature.

Document the procedure required for longer transport times (8 h).

- Warm and cold samples shall be transported separately.

 

5.3 Delivery time of samples to the laboratory

 

- The following table provides a chart of recommendations for the maximum period of delivery. The times listed are estimates: they depend on the type of water, the physiological state of microorganisms (eg disinfection or not) and the methods.

- In case of delay exceeding the recommended time of delivery, the results must be interpreted carefully and subject to control by another analysis.

 

 

Recommended (R) & acceptable (A) values

For maximum sample storage times including transport time

& temperatures unless otherwise specified in specific standards

 

 

Maximum sample storage time

(h) including transport

 

Storage water temperature (°C)

 

 

Observation

R

A

R

A

 

 

General

Culturable microorganisms (22, 30 or 36 °C)

 

 

8

 

12

 

5+3 °C

 

 

Faecal indicators, vegetative bacteria

- E. coli (and coliform bacteria)

- Enterococci

- Clostridium perfringens (vegetative cells)

 

 

12

 

 

18

 

 

5+3°C

 

 

Spores

Spores of sulfite-reducing bacteria

(Clostridium spp.)

 

24

 

72

 

5+3°C 

 

Die-off observed in raw waters after 24 h

Viruses

Bacteriophages

 

48

 

72

 

5+3°C

 

 

Faecal pathogens

Salmonella spp. and other Enterobacteriaceae

 

Cryptosporidium oocysts

 

Giardia cysts 

 

12

 

24

 

24

 

18

 

96

 

96

 

5+3°C 

 

5+3°C 

 

5+3°C 

 

 

 

Ambient

 

 

 

Other microorganisms

Amoebae

 

Pseudomonas aeruginosa

 

 

Legionella spp.

 

 

 

Helminth eggs

 

24

 

8

 

 

24

 

 

 

48

 

96

 

12

 

 

 

 

48

 

72

 

1 week

 

5+3°C 

 

Ambient

 

 

5+3°C 

 

5+3°C

 

5+3°C 

 

5+3°C 

 

 

 

 

5 -3°C

 

 

Ambient

 

 

 

 

 

 

 

 

Sample stabilized at pH = 2