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MEAT PRODUCTS

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EPTIS factsheet 153717 | Last revision 2017-10-26 | URL: https://www.eptis.bam.de/pts153717 https://www.eptis.bam.de/pts153717

PT provider
PT provider DRRR - Deutsches Referenzbüro für Ringversuche und Referenzmaterialien GmbH DRRR - Deutsches Referenzbüro für Ringversuche und Referenzmaterialien GmbH
Based in Germany
Language(s) German/English
Remarks Bacteria of the genus Salmonella commonly occur in nature and they are the most pathogenic bacteria in cases of human diarrhoea. The transmission occurs from animal to human especially by eating of animal foodstuffs (e.g. milk products, meat products and others) and therefore human Salmonellosis refer to zoonotic diseases. Spreading of Salmonella is favoured by insufficient cooling of foodstuffs and lead to rapid proliferation of these bacteria in foodstuffs. Because of the ubiquitous environmental circulation Listeria can occur in almost all raw foodstuffs like meat, poultry, seafood, ice cream, vegetables and raw milk products. Especially the most prominent pathogenic member Listeria monocytogenes can possibly cause the serious infectious disease Listeriosis with variable clinical syndromes. Lactobacilli belong to a group of healthy bacteria (probiotics) that produce the metabolic end product lactic acid and these bacteria commonly occur in nature but also in the human gastrointestinal tract. Lactobacilli are used for the production of milk products and curing of vegetables, fish, meat or other sausage products. Residential livestock like poultry or cattle can possibly be a reservoir for thermophilic Campylobacter species without any symptoms of illness. Therefore foodstuffs of animal origin (poultry, raw milk fish and seafood) are potentially contaminated. A contamination of these foodstuffs with Campylobacter can possibly cause diarrheal disease.
Keywords
Product groups Food and drink
Testing fields Analytical chemistry
Microbiology
Technical details
Test item Tested property Testing method
Boiled sausage Fat -
Water content -
Ash -
Protein -
Collagen -
Sodium chloride -
Nitrate -
Nitrite -
Disphosphorus pentoxide -
Calcium -
Non-protien nitrogen (NPN) -
Collagen degradation products -
L-glutamic acid -
Citric acid -
Sodium acetate -
L-lactate -
Sodium nitrate -
Sodium nitrite -
ascorbic acid -
pH value -
Raw sausage pH value -
Nitrite -
Nitrate -
Saturated fatty acids -
Sodium -
Sorbic acid -
aw-value -
D- & L-lactic acid -
Mono unsaturated fatty acids -
Saturated fatty acids -
Fat -
Water content -
Protein -
Ash -
Sodium chloride -
Hydroxyproline -
Total Phosphorus -
Sodium -
Poultry meat frozen Campylobacter -
Vegatarian sausage substitute Fat -
Protein -
Dry matter -
Sodium chloride -
Ash -
Ground meat frozen Lactobacillus -
Staphylococcus -
E.coli -
Enterobacteriace -
Salmonella spp. -
Listeria -
Pseudomonas spp. -
Coliforme bacteria -
Clostridia -
Aims of the PT scheme
Target group of participants all laboratories
Linked to specific legislation / standards
Additional, subsidiary aims validation of testing methods
Number of participants
Accredited or otherwise reviewed by a 3rd party

Accredited by DAkkS (Germany) on the basis of ISO/IEC 17043

Operation is commissioned / requested by
Fees and frequency
Participation fee 152-310 Euro, depending on sample and parameters
Regularly operated Yes (several times p.a., dep. on sample and parameters)
Year of first operation 2007-2014
Contact details of the PT provider
Provider Contact person
DRRR - Deutsches Referenzbüro für Ringversuche und Referenzmaterialien GmbH
Bodmanstraße 4
87435 Kempten
Germany

Phone: +49 (0) 831/960 8780
Fax: +49 (0) 831/960 87899
Web: http://www.drrr.de http://www.drrr.de
Dr. Ulrich Leist
Phone: +49 (0) 831/960 87878
Fax: +49 (0) 831/960 87899
Email: info@drrr.de info@drrr.de
If you find any mistakes please contact the responsible EPTIS coordinator in Germany, Mr Johannes van de Kreeke. Mr Johannes van de Kreeke.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.21