When developing a laboratory and preparing the layout, it is important to recognize the required work capacity of the laboratory, the number of staff engaged in testing, the services (electricity, water, gas) required, and the mechanisms to control inadvertent release of microorganisms to the environment as well as cross-contaminations. Furthermore, the food microbiology laboratory is very operator dependent, and the design tends to be variable. There are, however, areas of commonality and examples of best practice. This chapter examines the design, space, and equipment considerations required for the construction and operation of a successful laboratory.
This is an extract from an article written by Tim Sandle for the new edition of the Encyclopedia of Food Microbiology. The reference is:
Sandle, T., 2014. Laboratory Design. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 2. Elsevier Ltd, Academic Press, pp. 393–401
Posted by Tim Sandle