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Related Experiment Videos

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
PubMed
Summary

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.

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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.