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Great communication saves time and makes money.

At SMT LABS our Key Account Managers (KAM) visit their clients regularly. We believe it builds a trustworthy relationship, keeps us aware of our clients’ needs and creates the opportunity for growth. Please read the discussed documents carefully and discuss it with your KAM at your next meeting.

 

 

 

Sample submission form

SMT-R-22 (09) SUBMISSION FORM

Please start using the updated form as soon as possible.
All samples collected/received shall be accompanied with a completed and signed submission form.

Terms & Conditions

SMT-R-54 (05) TERMS AND CONDITIONS

We have updated our Terms and conditions to better stipulate our agreement with our clients.  Please read it carefully and ask your KAM about anything unclear.

Customer take-on form

SMT-R-70 (04) CUSTOMER TAKE ON FORM 2019

This document is an exceptional way of communicating your precise needs to us.This document needs to be updated yearly.  Your Key Account Manager will make an appointment with you to fill it out.

Non disclosure agreement

SMT-R-100 (01) NON-DISCLOSURE AGREEMENT

Please read through our Non disclosure agreement and send the completed form to your KAM.

Important notification

In the case where no submission form is received, the client will be notified.  SMT LABS will wait for a response from the client before testing commences and this may influence the turn around time of testing

In the case where fields in the “To be completed by the client block” are not completed, the procedure above will also be followed.

Should any discrepancies be detected with the samples or submission form the client will be informed.  Issues regarding the samples must be resolved before processing in the lab may start.

January news

Dear ally in Food Safety,

SMT LABS hopes 2019 is a year of great happiness and success for you and your company. Have a wonderful new year!
We have some important news to share with you, which will save you time, improve the quality of your products and better the service we provide to you.

SMT LABS (Pty) Ltd. are microbiological laboratories situated in Bloemfontein and Johannesburg. SMT LABS (Pty) Ltd. was established in August 2013 by Shirleen and Bernd Theisinger. Shirleen is a PhD candidate in Microbiology and gained her knowledge and experience as a microbiologist by working in various kinds of food laboratories. Bernd Theisinger is the financial and operational director.

Our vision is to grow into a top performing company in microbiological testing in South Africa. We focus on excellent customer satisfaction, constantly strive to improve all our standards and attempt to limit the laboratory’s impact on the environment.  We incorporate the latest technologies and newest testing methods to guarantee accurate results. We ensure that the products we test meet the customer’s and regulatory requirements.

Our Unique Selling Points

SMT LABS JHB is now accredited and is situated in Randburg.  SMT LABS BFN have extended their scope of tests at the end of 2018.  See the SMT LABS comprehensive list of tests below.

Please contact your Key Account Manager to make sampling arrangements for January.
If you are a new client, please contact Rozanne at marketing@smtlabs.co.za or 051 880 0102.

Black Friday 10% discount

10% off all samples received and collected on Friday.

Contact your Key Account Manager to arrange your samples to be picked-up.

Rozanne 083 411 0935
Carol 066 312 0313
Vernette 082 092 3383
Samantha 082 836 2017
Office 051 880 0102

This is the ideal opportunity to send in a few extra samples to make sure that your products are not contaminated with Salmonella.

Address
4 Anjou Street
Bayswater
Bloemfontein
9301

Test today, improve tomorrow!

Bioaerosols in the Food and Beverage Industry

This month we are featuring an exert from the book: Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis. 

This chapter was written by Shirleen M. Theisinger (MD SMT LABS) and Olga de Smidt (Lecturer at CUT). It was also published by:  World’s largest Science, Technology & Medicine, Open Access book publisher

Bioaerosols in the Food and Beverage Industry

Bioaerosol monitoring is a rapidly emerging area of industrial hygiene. Microbial roles in atmospheric processes are thought to be species specific and potentially depend on cell viability. Accumulating evidence suggests that exposure to bioaerosols may cause adverse health effects, including disease. Studies of bioaerosols have primarily focused on chemical composition and biological composition, and the negative effects thereof on ecosystems and human health have largely gone unnoticed. This gap can be attributed to international standards on acceptable maximum bioaerosol loads not being uniform and the lack of uniform standardized methods for collection and analysis of bacterial and fungal bioaerosols. In this chapter, bioaerosol composition, relevance of bioaerosols to the food processing facility, sampling and detection approaches, and complications were discussed.

Airborne particles and bioaerosols are easily transported, transferred and displaced from one environment to the other. Complex mixtures of bioaerosols such as fungi, allergens, and bacteria along with nonbiological particles (e.g., dust, smoke, particles generated by cooking, organic, and inorganic gases) are contained in indoor environments [34]. The bioaerosols and their components could pose an environmental hazard when presented in high concentrations in indoor environments, resulting in spoilage/contamination of food products or occupational health risks [35].

3.1. Food product–related risk: spoilage or contamination

Before spoilage becomes obvious, microbes have begun the process of breaking down food molecules for their own metabolic needs, resulting in a variety of sensory cues such as off-colors,off-odors, softening of fruits and slime. Firstly, the sugars are easily digested carbohydrates, then plant pectins are degraded, and proteins are attacked and produce volatile compounds with characteristic smells such as amines, ammonia, and sulfides. Early detection of spoilage would be advantageous in reducing food loss because there may be interventions that could halt or delay deterioration. Several methods for determining concentrations of spoilage microbes or volatile compounds produced by spoilage microbes have been devised. Many of these methods are considered insufficient as they are time consuming and/or do not give constant, reliable results and are labor intensive [31].

Food can also be contaminated by the presence of harmful chemicals and microbes which can cause illness when consumed. For this reason, traceability and source determination of contamination remain a relevant topic in food preservation research [36]. Bioaerosols implicated in respiratory-associated hazards have received much attention, but the potential of foodassociated microbes and food-borne pathogens in bioaerosols to cause food spoilage needs to be clarified. Evidence exists that pathogenic microbes are found in the air, and that these microbes are present in certain products. However, traceable evidence of bioaerosols as the causative agent of spoilage or contamination of food products is not readily available.

3.2. Food handler-related risk: occupational health

Exposure to higher risks of biological hazards is characteristic to certain industries such as health care, agriculture, fishery, some food industries, construction, and mining. Workers employed in these industries have higher prevalence of respiratory diseases and airway inflammation [37]. It is difficult to conduct a comprehensive evaluation of personal bioaerosol exposure in occupational or indoor environments [38], owed to the complex composition of bioaerosols, and the lack of standardized sampling/analysis methods [37]. Without appropriate personal exposure assessment and standardized sampling/analysis methods, establishing dose relationships and relevant exposure guidelines are difficult.

Exposure to bioaerosols in the occupational environment is associated with a wide range of health effects including infectious diseases, acute toxic effects, allergies, and cancer. These possibilities have been studied for the last 20 years; several cases of pulmonary cancers were reported in workers exposed to aflatoxins via respiratory route [39, 40]. In Denmark, an increase in the risk of liver cancer has been reported for workers exposed to aflatoxins in concerns processing livestock feed [41]. Larsson and coworkers [42] have also shown that asymptomatic dairy farmers exposed to airborne mold dust may have signs of immunostimulation and inflammation in their alveolar space. Farmers exposed to mold dust may exhibit signs of alveolitis [42], and severe toxic irritative reactions can occur after a single inhalation of high levels of spores [43]. Studies have suggested that inhalation exposure to mold spores
is another cause of organic dust toxic syndrome [44]. Occupational biohazards of biological origin are grouped into (1) occupational diseases of the respiratory tract and skin caused by allergenic/and or toxic agents forming bioaerosols, and (2) agents causing zoonoses and other infectious diseases spread through various exposure vectors [45].

The following questions summarize important aspects to address when planning a bioaerosol monitoring approach and can be used as guidelines.

Why sample? 

Formulate the objectives for sampling clearly. It is important to establish whether sampling bioaerosols is necessitated by baseline monitoring for compliance or to confront an existing quality (product) and/or safety (food handler health) problem for which bioaerosols as causative agent need to be ruled out.

Where to sample? 

The notion of sampling before doing a critical assessment of the facility is a current shortcoming. This approach can even be misleading because it produces information that is difficult to interpret, might create unnecessary concern, and may lead almost inevitably to the sampling having to be repeated professionally/by external consultants. Foci for the assessment should include environmental factors, factory design/layout, equipment, product type, and food handlers (health, shifts/placement, skills level, training, behavior) [76]. Certain
environmental factors such as temperature, airflow, and relative humidity can be associated with bioaerosol levels [104]. Heating, air-conditioning, or ventilating systems may provoke fluctuations in temperature and relative humidity. Detectable bacterial and fungal levels can also be affected by these factors, since they require specific environmental conditions to grow and propagate. Sampling sites to consider include areas with negative air pressure, raw material area where a lot of dust is generated, under air vents, areas where water spraying or misting can occur, active floor drains and areas with higher worker activity or other movement.

Which bioaerosol component to measure? 

Information from the evaluation/investigation should be able to establish which bioaerosol component is of interest: viable microbial components (culture dependent) or nonviable but still bioactive (culture independent) component. Although culture-dependent methods are by far the most widely used procedures for assessing the microbiological content of bioaerosols (Table 1); it is now widely accepted that such methods significantly underestimate the total quantity of microbes present. Plate count media describe the well-known problem that only a small fraction (10%) of airborne microbes forms colonies on a typical culture media, thus leading to a significant underestimation of the actual viable airborne bioaerosol concentration. The vast remaining number of airborne microbes can be described as viable but nonculturable, indicating very low metabolic activity or resting dormant state. Dead airborne bacteria or fungi debris or toxins retain their allergenic or toxic properties and are therefore also relevant to any occupational health assessment.

Which air sampler to use?

Impingement sampling devices (Table 5) can be used to detect both viable and nonviable bioaerosol components. Either viable or nonviable components can be assessed using impaction (Table 4) or filtration (Table 6), respectively. Choosing a sampling device will also depend on availability, level of expertise and funding.

How often and when to sample? 

In a new program for compliance monitoring, it is advisable to start with more frequent data collection as this will allow for baseline establishment.  When the data are available to show that the bioaerosols in a system/area are stable enough, the number of data collection points can be reduced. Microbial results can differ depending on the activity in a specific area. Sampling times should include both “dynamic” and “static” conditions monitoring.