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This quality control material evaluates your testing ability regarding the enumeration of Bacillus cereus in cooked rice.
Microbiological contamination of food can cause a range of sickness symptoms, the most extreme of which can result in hospitalisation, contamination can also cause food spoilage. Contamination can result from raw ingredients, poor sanitation or hygiene practices, or inappropriate storage conditions.
Rice is consumed in large amounts across the globe and accounts for a significant proportion of the global population calorie intake. As such any contamination events can have a large and wide ranging effect. It is therefore crucial to maintain the high-quality testing measures required to mitigate any contamination risks within foodstuffs offered to consumers.
Bacteria contamination can occur across complex global supply chains that may require long storage times when transporting produce across long distances. It is important to highlight contamination events which may be caused by poor storage or production processes. Cooked rice has a particular associated risk of bacterial spoilage when inadequate cooking or re-heating promotes microbial growth.
Quality control materials are the perfect way to track your progress against a control. They are used to validate whether a testing instrument or process is operating within pre-defined specifications. This validation process makes sure your test results are as close to the true value as possible, and therefore your testing process is a credible as it can be.
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