Phosphatase – Food
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
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.
Test Frequency and Turnaround Time (TAT)
The phosphatase test is performed Monday to Saturday.
Turnaround time is up to 7 days.
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.
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.
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