The course focused on general microbiology techniques and analytical methods applied in food analysis. The program is based on a course arranged by NMKL in 2014 but includes the latest advancements in the field.
Participants included professionals from microbiology laboratories analyzing food, as well as others interested in this field, including those working with water and environmental sample analyses.
The course covered the following key topics:
- Purpose of analysis: screening, detection of pathogens, disease elucidation, risk assessment
- Choice of analytical method
- Sampling/sample preparation
- Control of equipment and procedures
- Control of microbiological culture media and reagents
- Safety/Biosafety
- Molecular analysis – basic aspects; quality assurance of PCR analysis
- Methods; Validation, Verification, Understanding Test-Kit Certificates
- Pitfalls of analysis
- Laboratory visit/demonstrations
The training was delivered by LABRIS experts: Toomas Kramarenko, deputy director of food and feed safety; Maiu Kuningas, Kristjan Soo, Piret Põltsama and Kadi Kook from microbiology department and Annika Vilem from molecular analysis department.
The course concluded with a practical tour of the LABRIS Microbiology Department, where participants gained insights into daily laboratory operations.
For more information:
Maiu Kuningas
Head of microbiology department
Tel: +372 738 6103
Email: [email protected]
