PROCEDURE FOR THE VERIFICATION OF QUALITATIVE MICROBIOLOGICAL REFERENCE METHODS OF THE FOOD CHAIN

Abstract

A competitive market requires the testing laboratories should be provided, to quality management system and preferably be accredited; verification of methods is one of the requirements demanded by NC ISO/IEC 17025 standard. Present a methodology to comply with the quality requirements related to the verification of qualitative microbiological reference method described in a standard. A documentary review and analysis of the laboratory's quality management system was carried out with the application of a checklist. The documentation structure was established and a procedure was developed, in accordance with the application scope of the technical requirements in the ISO 16140-3:2021 standard, the verification procedure was implemented to the ISO 6579-1 method for detection of Salmonella spp. In the checklist, it was identified two new requirements, related to the personnel authorized to carry out verifications and the preparation of technical documents according to the ISO 16140-3 standard. The procedure relative to verification activities for validated and not (fully) validated reference methods “Verification of qualitative microbiological reference methods applied in the Health Microbiology Section” was explained in eight steps. The verification protocols of the ISO 6579-1 method were correctly carried out in the implementation of the documentation; in each selected food, the values of the estimated performance characteristic did not exceed the acceptability limits. The methodology applied demonstrated the greater ease of application technical procedure in the laboratory. The modified quality documentation allowed compliance with the NC ISO/IEC 17025 standard. The results demonstrate the laboratory's competence, an important contribution to analyze related to food safety