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Alternative sieving method for extraction of light filth from cheeses: collaborative study

M J Nakashima¹

¹U.S. Food and Drug Administration, Division of Microbiology, Washington, DC 20204.

Journal of AOAC International

|September 1, 1994

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A new sieving method effectively extracts light filth from various cheeses. This validated technique improves accuracy for detecting insect fragments and rat hairs in cheese products.

Area of Science:

Food Science and Technology
Analytical Chemistry
Microbiology

Background:

Accurate detection of light filth in cheese is crucial for food safety and quality control.
Existing methods for light filth extraction from cheese can be labor-intensive and may lack broad applicability.
Development of efficient and reliable analytical methods is essential for regulatory compliance in the dairy industry.

Purpose of the Study:

To develop and validate an alternative sieving method for the extraction of light filth from a wide range of cheese types.
To assess the efficiency and recovery rates of the proposed method for common light filth contaminants like insect fragments and rat hairs.
To provide a standardized and robust analytical procedure for light filth analysis in cheese.

Main Methods:

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A 225 g cheese sample is dispersed in a solution containing 5.7% hydrochloric acid (HCl) and two surfactants: Igepal CO-730 and Igepal DM-710.
The digested sample undergoes wet sieving through a No. 230 sieve.
The residue is further treated with Tergitol Anionic 4, washed with sodium lauryl sulfate solution, heated to 65-75°C, and filtered for microscopic examination at approximately 30x magnification.

Main Results:

Collaborative testing by 9 participants demonstrated high average recovery rates for insect fragments (80-97%) across different spike levels.
Average recovery rates for rat hairs were also significant, ranging from 68% to 81%.
The method proved effective for a broad variety of cheeses, indicating its wide applicability.

Conclusions:

The developed alternative sieving method provides a reliable and efficient means for extracting light filth from diverse cheese matrices.
The method's high recovery rates for insect fragments and rat hairs support its utility in routine food analysis.
AOAC INTERNATIONAL has adopted this alternative sieving method as a first action, signifying its acceptance as a standard analytical procedure.