摘要：Food sampling procedure for microbiological analysis can have a significant impact on the results of analysis. Samples must be representative and represent the average composition of the entire foodstuff. Samples are collected at random, sufficient for performing the required analyses, depending on the condition of a foodstuff at the time of sampling, its quantity, type, and place and date of production. Containers and accessories for food sampling must be sterile. It is of utmost importance to maintain the temperature of collected samples until analysis (particularly in case of frozen food). Freezing of cooled samples or their gradual and prolonged defrosting may significantly alter the original microflora. Consequently, the results of microbiological analysis will depend also on correct selection and taking of samples, their freshness, packing and mode of transportation to analytical laboratory. As a rule, food samples should be despatched to laboratory soonest possible. Foodstuffs are often distributed for sale in cooled or frozen state. However, temperature of foodstuff storage in refrigerators or at temperatures below 5°C is not a guaranty that microbiological disintegration will not occur. It is a well-known fact that Clostridium botulinum type E grows and produces toxins at +3°C, and that Staphylococcus aureus also produces enterotoxin at the storage temperature of +5°C to 0°C. Similarly, some fungi and moulds also produce toxins at the indicated storage temperature.
