Phosphatase – Food

Specimen Collection and Handling

Specimen Requirements

Test Requested Required Requisition(s) Specimen Type Minimum Volume Collection Kit

Phosphatase1

Food – indicate if part of a meal, control, or follow up

25 grams

Sterile plastic sample bag with round wire closure

Submission and Collection Notes

1

Test selection is completed by the laboratory and is based on the information provided on the requisition.  Specific analyses may be requested using the ‘Comments’ section of the requisition.

Special Instructions

For sampling, follow the instructions found in Public Health Inspector’s Guide to Environmental Microbiology Laboratory Testing.

Shipping Instructions:

  • Ship all foods in containers with hard walls and lids secured in the closed position. 
  • Shipping containers must be labelled with the submitting organization, unique identifier and contents e.g. FOOD SAMPLES on the outside of the container. 
  • DO NOT SHIP WITH CLINICAL SPECIMENS.  Shipping containers used for food samples should be dedicated to food samples and not be used for other types of environmental samples. 
  • Ship dry foods and other shelf stable foods at ambient temperature in a closed container. 
  • Ship frozen foods in an insulated container with sufficient ice packs to maintain the frozen state. 
  • Ship perishable foods in an insulated container with sufficient cold packs to maintain a temperature as close to 4°C as possible. If ice is used, contain the ice in a manner that does not allow water contact with the samples.
  • Submit all food samples to the laboratory as soon as possible.

Requisitions and Kit Ordering

Test Frequency and Turnaround Time (TAT)

The phosphatase test is performed Monday to Saturday.

Turnaround time is up to 7 days.

Reporting

Results are reported to the submitting health unit as indicated on the requisition, when all analyses are completed.

Food samples that show the presence of bacteria capable of causing food-borne illness are reported to the Medical Officer of Health as per the Ontario Health Protection and Promotion Act.

Test Methods

The enzyme alkaline phosphatase (ALP) is associated with the cream or fat globules of raw milks.  It is inactivated below the detection limit of conventional methods following complete pasteurization. (Public Health Ontario Laboratory Method)

Interpretation

The detection of residual alkaline phosphatase indicates a reduction in pasteurization temperature of at least 1.5°C, a 5 minute reduction in holding time, or the presence of ≥ 0.3% raw milk.  Since ALP is more heat stable than most pathogens (which may be present in milk), it is used as an indicator of pasteurization; however, a negative ALP test does not guarantee that the product is pathogen free.

Additional Information

For outbreaks, contact your local Health Unit, your local Public Health Laboratory or the Public Health Ontario, Public Health Laboratory Customer Service at416-235-6556 or1-877-604-4567.

contact lab

Contact Laboratory Customer Service

Laboratory Services

customerservicecentre@oahpp.ca

Updated 4 Jan 2019