Food items should be refrigerated and maintained at 0o to 4o Celsius, until arrival at the laboratory. Whenever possible, submit samples to the laboratory in the original, unopened containers. If the original container is too large, transfer representative portions to sterile containers using asceptic technique. Dry or canned foods that are not perishable should be collected and shipped at ambient temperature. Frozen foods should be shipped frozen. Do not freeze refrigerated foods. Collect at least 100 grams of each sample unit. (100 grams = 3.53 ounces or 0.22 pounds)
Shellfish samples should be shucked and packed in crushed ice immediately and transported to the laboratory maintaining a temperature of 0o to 10o Celsius. Do not freeze. For red tide assays, collect at least 150 grams of oyster meat, drain, and freeze. Sample must be shipped overnight.
If you have any questions regarding the procedures you may email Monica Kingsley.