FOOD FOOD SAFETYSAFETY

and focal and focal point point

Animal products (raw, half-produced and

produced) whether they are prepared for

direct or indirect human consumption, or

for some industries, such as skins,

bowels and others, are subjected to the

following series of control procedures

following:

� Studying the animal status of the country

of origin.

� Sensuality (physical) check on goods at

its arrival to the borders passages.

� Taking samples and testing them in

order to confirm their compliance with

the healthy conditions and the required

specifications as well as their freedom

from pathogens.

In the Directorate of Animal Health, we

have a food safety section and it is

considered as the most important section

in the labs of the Directorate of Animal

Health which includes several active

departments in all the fields of Veterinary

Medicine.

Food safety section interests in all the lab

microbiologic tests of food products from

animal origin, or food products contain

materials from animal origin such as (milk,

meat and their derivatives and fish) and sets

up a plan for lab chemical tests activation of

the food products (protein, sugar, fat,

humidity and salts) through preparing the lab

with all the required equipments for this

process.

Food safety lab is equipped with all the

requirements to reveal the pathogenic

microbes in the food products, which

are tested by the methods adopted the

Syrian Specifications and Standards

Corporation.

The most important test are:� Total account� E. Coli� Coliform� Lesetiria � Salmonella� Bacillus Serious� Golden staphylococcus� Fibro Himoltex� Campylobacter

Work mechanism in the section: The received sample in the Directorate of Animal Health is divided into two parts.

� A sample is prepared to be tested.� A control is used to insure the result in

cast of retesting the samples.

The sample which is prepared to be tested

submitted to the laboratory Department after it is

registered in the head office and the lab office then

it is submitted to the food safety section, the

Department of receiving samples to have a lab

serial number.

� The sample prepared in the lab is subjected to the

required tests, where lab workers test this sample

according to the following several stages:

� Preparing the required solid, liquid reagents media

for the lab work.

� Preparing the sample to be ready for testing.

� Culturing the sample to exceed on the solid and

liquid reagent plates after that putting them in the

incubator at 37ْcentigrade to be ready for the other

stages of lab work.

� Isolating germs by putting them on specific

selected media for the germs intended to be

detected according to the Syrian Standards

Specifications.

� In case of any susceptible sample, the lab worker should ask for the control and test this sample again.

� The susceptible sample is subjected to confirmed tests according to specific stages then the results are compared and confirmed.

� After finishing the tests these results are registered in a specific record.

� The section destroys samples and plates according to the health conditions of destruction.At the present time, the laboratory is provided with sets for revealing the residue traceability (HPLC).