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
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