Sampling methods

If a quality control laboratory analysis reveals unwanted contamination in the sample how can users determine its origin? Was the contamination in the process batch, or was it caused by the sampling device and the handling method between the sampling point and the laboratory?

Experience shows that sampling equipment and methods are probably the least understood manufacturing aids in food and beverage processing. Having to discard or rework product, or worse, releasing a product that does not meet the required quality standards, can culminate in serious financial losses.

Is it worth the risk continuing to use unhygienic, poorly designed sampling equipment and undisciplined sampling procedures? World standard manual or automatic sampling equipment is available in Australia for liquids, viscous products and powder manufacturing processes in the beverage, dairy, food and pharmaceutical industries.