Application Notes

1. Advisory standards for food sampling methods
Application Note No. 631 published by International pbi

- Introduction
ISO, IDF, AOAC, CAC methods for several commodities and foods are reported in this Application Note.

- Advisory Standard
Sampling of oilseed ISO 542
Sampling of milk and milk products ISO 707
Sampling of milk and milk products IDF 50B
Sampling of milk and milk products - inspection by attributes ISO 5538
Sampling of milk and milk products - inspection by variables ISO 8197
Sampling of milk and milk products - inspection by variables IDF 136
Sampling methods for milk and milk products CAC B-1
Sampling of fresh fruits and vegetables ISO 874
Sampling of spices and condiments ISO 948
Sampling of pulses in bag ISO 951
Sampling of tea ISO 1839
Sampling of cocoa beans ISO 2292
Sampling of green coffee in bags ISO 4072
Sampling of oilseed residues ISO 5500
Sampling of animal and vegetable fats and oils ISO 5555
Sampling of instant coffee in cases with liners ISO 6670
Sampling of instant tea in solid form ISO 7516
Sampling of cereals (or grain) ISO 950
Sampling schemes for milk and milk products IDF 113
Automatic Sampling by mechanical means - cereals and milled cereal products ISO 6644
Layout for a standard method of sampling from a lot - Agricultural Food Products ISO 7002
Sampling of milled products - cereals and pulses ISO 2170
Sampling of meat and meat products - Part I -taking primary samples ISO 3100
FAO/WHO Codex Alimentarius Sampling Plans for pre-packed foods CAC RM 42

- Validated Methodsy
Sampling of grains and nuts for aflatoxins AOAC 49.2.01
Sampling of butter AOAC 33.1.05
Sampling of cereals adjuncts AOAC 27.4.01
Sampling of cheese AOAC 33.1.06
Sampling of condensed and evaporated milk AOAC 33.1.03
Sampling of dairy products AOAC 33.1.01
Sampling of dried milk and its products AOAC 33.1.04
Sampling of dried milk AOAC 33.5.01
Sampling of eggs AOAC 34.1.01
Sampling of unsweetened evaporated milk AOAC 33.4.01
Sampling of animal feed AOAC 4.1.01
Sampling of flour AOAC 32.1.01
Sampling of fruits AOAC 37.1.01
Sampling of hops AOAC 27.5.01
Sampling of nutrients in ready-to-feed milk basedinfant formula AOAC 50.1.01
Sampling of milk from bulk tanks and other storage equipment AOAC 33.1.02
Sampling of malt AOAC 27.3.01
Sampling of molasses AOAC 42.2.01
Sampling of sweetened, condensed milk AOAC 33.4.02
Sampling of liquid and pressed yeast AOAC 27.8.01

- References
dr Philip Slack, Leatherhead Food RA - Survey of Advisory Standards for Sampling Methods - Sampling for Food Analysis Training Course - Nov 27, 1996 - Food RA - Leatherhead - UK.

2. Codex Alimentarius Legislation Directives: Principles for the establishment or selection of Codex Sampling Procedures
Application Note No. 632 published by International pbi

- Introduction
Codex Methods of Sampling are designed to ensure that fair and valid sampling procedures are used when food is being tested for compliance with a particular Codex commodity standard. The sampIing methods are intended for use as international methods designed to avoid or remove difficulties which may be created by diverging legal, administrative and technical approaches to sampling and by diverging interpretation of results of analysis in relation to lots or consignments of foods, in the light of the relevant provision(s) of the applicable Codex standard.

- Type of Sampling Plans and Procedures
(a) Sampling Plans for Commodity Defects:
These are normally applied to visual defects (e.g. loss of colour, mis-graded for size, etc.) and
extraneous matter. They will normally be attribute plans, and plans such as those included in CAC/R1M 42-1969 may be applied.

(b) SampIing Plans for Net Contents:
These are sampling plans which apply to prepackaged foods generally and are intended to serve to check compliance of lots or consignments with provisions for net contents.

(c) Sampling Plans for Compositional Criteria:
Such plans are normally applied to analytically determined compositional criteria (e.g., loss on drying in white sugar, etc.). They are predominantly based on variable procedures with unknown standard deviation.

(d) Specific Sampling Plans for Health-related Properties
Such plans are generally applied to heterogeneous conditions, e.g., in the assessment of microbiological spoilage, microbial by-products or sporadically occuring chemical contaminants.

- General Instructions for the Selection of Methods of Sampling
(a) Official methods of sampling as elaborated by international organisations occupying themselves with a food or a group of foods are preferred. Such methods, when attracted to Codex
standards, may be revised using Codex recommended sampling terms (to be elaborated).
(i) the basis on which the criteria in the Codex Commodity standards have been drawn up (e.g. whether on the basis that every item a lot, or a specified high proportion, shall comply with the provision in the standard or whether the average of a set of samples extracted from a lot must comply and, if so, whether a minimum or maximum tolerance, as appropriate, is to be given);
(ii) whether there is to be any differentiation in the relative importance of the criteria in the standards and, if so, what is the appropriate statistical parameter each criterion should attract, and hence, the basis for judgement when a lot is in conformity with a standard.

(b) Instructions on the procedure for the taking of samples should indicate the following:
(i) the measures necessary in order to ensure that the sample taken is representative of the consignment or of the lot;
(ii) the size and the number of individual items forming the sample taken from the lot or consignment;
(iii) the administrative measures for taking and handling the sample.

(c) The sampling protocol may include the following information:
(i) the statistical criteria to be used for acceptance or rejection of the lot on the basis of the sample;
(ii) the procedures to be adopted in cases of dispute.

- Selection of Specific Sampling Procedures which are in EC Legislation and Guidelines
PRESERVATIVES
CASEIN AND CASEINATES
PRESERVED MILK PRODUCTS
PESTICIDES
NITRATES
AFLATOXINS (UK)

Type of Characteristic
3.1 Commodity defects
(e.g. as applied to visual defects such as loss of colour, mid-grading, extraneous matter etc.)

3.2 Compositional characteristics:
these may be normally distributed (e. g. most analytically determined compositional characteristics such as loss on drying in white sugar) or they may be non-normally distributed (e.g. analytically determined compositional characteristics in some
commodities).

3.3 Net contents
(as applied to prepackaged foods).

3.4 Health-related properties
(e.g. in the assessment of microbiological spoilage, microbial hazards,
sporadically occurring chemical contaminants etc.).

Type of Sampling Plan
“Attribute” (e.g. as in Codex Sampling Plans for Pre-packaged Foods, CAC/RM 42-1969)

“Variables with unknown standard deviation” for normally distributed characteristics and “ attribute” for characteristics whose distributions deviate significantly from normal.

Sampling plan to be in agreement with the
recommendations included in Section 7.

Specified sampling plans to be propose appropriate to each individual situation (e.g. the IDF 113 and the ICMSF Standards). Plans to detect incidence rates in a population may be used.

- Types of Codex Sampling Plans
- References
Roger Wood, Food Labelling & Standard Division, MAFF - Survey of EC and Codex Regulations and Directives. Sampling for Food Analysis Training Course - Nov 27, 1996 - FOOD RA - Leatherhead - UK

3. Trasportation and storage of food samples
Application Note No. 633 published by International pbi

- Introduction
The responsability for transporting samples to a laboratory is variable. Some laboratories can arrange for samples to be collected, whereas other rely on the client to arrange delivery. The client may deliver the sample personally or rely on a third party, for example a courier service or even the Post Office.
The main object is to ensure that the sample arrives at the laboratory with a little deterioration as possible. There is little point in sampling correctly if the sample is not adequately packed or is despatched in an inappropriate manner (e.g.: wrong temperature).
A large amount of time and effort is wasted if the sample arrives in a state which is unfit for the analysis required.
There are several considerations when transporting samples: the possible deterioration of the sample matrix,
contamination of the sample and the stability of the analyte.

- Sample deterioration
Samples fall into one of three categories.

Ambient samples can be transported with little difficulty as they are stable at normal temperatures. For example, a can of soup is easily transported without deterioration.

Chill samples need refrigeration if transportation is to take longer than 2-3 hours. For example, sausages can lose moisture if allowed to remain at room temperature for any length of time, which alters the amount of protein, fat and carbohydrate present.

Frozen samples may need to arrive still frozen. If the overrun is to be determined on a sample of ice cream it must arrive without thawing at any time from sampling to analysis.

- Sample contamination
Samples must be individually wrapped to avoid cross contamination during transport. For example, samples of fruit and vegetables must be in separate bags to avoid contact with each other. If one sample contained pesticide then on arrival at the laboratory all other samples in contact with it would probably also contain pesticide and analytical results would not indicate the source.
Samples for microbiological examination must remain aseptic. If they are allowed to be in contact with air they can pick up bacteria or mould spores which would render microbiological examination invalid.

- Analyte deterioration
Even if the sample matrix arrives in good condition the analyte of interest may deteriorate in transit. For example vitamins are light sensitive and samples for vitamin analysis must be protected from light. Sugar can ferment so a sample of fruit juice must be treated carefully if it is not in a vacuum sealed container. Alcohol is easily lost due to its volatility and air gaps in bottles containing samples of beer, wine, or spirit must be kept as small as possible.

- Sample storage
When a sample is received and accepted by the laboratory it is then registered at some central point, where the identification number is issued to the test material. From this stage on the laboratory accepts responsibility for the submitted sample and must record its location and the steps taken to ensure its integrity. The storage of test materials, is of major importance if the analytical data produced is to reflect, and be traceable to the original sample. Deterioration of the test material invalidates any analytical result.

Ideally food samples should be analysed immediately after selection but this is rarely possible, therefore the samples need to be stored until the analysis can be performed. They should be packed and stored in such a way that no significant changes in composition occur from the moment of sampling until the analysis is complete. This calls for the use of suitable containers and storage temperatures to protect the samples integrity.

Most common causes of the loss of sample integrity
1. Loss of volatile components.
For example during the analysis of dithiocarbamate pesticide residues the sample needs to be frozen immediately in an air tight glass container after preparation, to prevent loss of the component.
2. Reactions of the components with air.
Examples include ascorbic acid which is sensitive to degradation by oxidation and vegetable oils which can oxidise with the loss of triglyceride content and therefore a consequential increase in free fatty acids.
3. Decomposition in the presence of ultraviolet radiation.
Vitamins A,D,E and folic acid are light sensitive. Laboratory manipulations are usually performed using low actinic glassware and in the dark. They are stored in amber containers and frozen to delay any decomposition.
4. Degradation caused by changes in the temperature.
For example, the peroxide value and fatty free acid content of oils increase with increasing temperature as the increase in temperature catalyses the auto-oxidation of the oil.
5. Biological degradation.
Nitrate is susceptible to microbial reduction by bacteria either naturally present in the sample or introduced during the sampling procedure. This process of degradation can be delayed by freezing.
6. Contamination caused by container.
For example glass containers may absorb /desorb elements. Sodium can desorb from soft glass. Another problem is when glass containers are cleaned using phosphate detergents because even after rinsing, levels of phosphorus are recorded, deterring the use of such containers for many trace analysis.

- Storage Areas
The choice will be dictated by the properties of the sample, typically protecting the contents from light, elevated temperature, air, humidity, dirt, chemical and microbiological attack.

There are three basic forms of storage:
a)Room temperature (dry store)
b)Refrigeration
c)Freezing

(A) Room temperature
Samples where the analyte to be assayed is unaffected at ambient laboratory temperatures are stored in this way, for example canned or dry non-perishable foods (powders). The analyst should keep in mind that commercially canned foods can deteriorate in storage and should check stored items periodically.
(B) Refrigeration
Perishable unfrozen foods must be maintained between 0°- 4°C. A log of the fridge temperature should be maintained with a check performed each day to ensure working order.
(C) Freezing
Samples will in the majority of cases be stored deep frozen. However, where the homogeneity of the sample is affected by storage under these conditions or the analyte being assayed is affected (eg breaking of fat globule membranes / fat globule size determination).The sample is stored in a fridge or dry store. Food received in a frozen state must be kept frozen, preferably at -19°C or below. Perishable samples that cannot be examined with in 36 hours should also be kept frozen. Again a log of temperature should be taken every day to ensure working order of the freezer. If a test material is to be stored frozen and a number of separate analysis are to be performed it is preferable to sub-sample before freezing and draw on these as required.

- Sample Labelling
When storing test materials, the labelling of the sample is very important. It requires meticulous attention and control. Each sample should have a unique identification ie. a number or code.

For example it is unwise to mark samples with a pen on paper and put the label on the outside of the packet if it is to be stored in a freezer, the label will deteriorate very quickly. Likewise placing the label next to the surface of food stuff can also ruin the label. The most effective method of labelling may be to place the label in its own plastic bag inside the test container, but separate from the food by a suitable layer.

- Storage-containers
The storage container is very important. The container should protect against moisture loss/gain and physical damage.
For dry storage at room temperature glass or metal containers with appropriate closures are usually sufficient. Rigid plastic containers would be a second choice. Plastic and paper bags are not very useful for dry storage as they are easily broached by insects or mechanically.
Glass, rigid plastic or thick plastic bags can be used for frozen storage. If glass or ridged plastic is used, space must be allowed in the container for expansion of the ice so as not to break the container. Do not use thin plastic or paper bags as the product may lose moisture due to drying while frozen.
For storage of samples needing metal analysis polyethylene bottles are suitable. When used for aqueous samples, unlike glass there will be no leeching of elements such as Na, K, B and silica. However polyethylene is unsuitable for storage of hydrocarbon samples, not only is there loss of hydrocarbon the polyethylene may dissolve in the carbon. Citrus oils should not be stored in plastic containers as it eats through the plastic.

As already mentioned vitamin samples should be stored in amber containers frozen and preferably under inert nitrogen. Care has to be taken to store powder materials in air tight containers to avoid moisture gain.
As you can see sample storage requires meticulous attention. If the sample integrity is not maintained then the final analytical results are invalid.

- References
Richard Atkinson and Sharon O’Keefe, Leatherhead Food RA, Transportation of samples - Sampling for Food Analysis Training Course - Training Course Note - Leatherhead, 27 November 1996.

4. Solid sample preparation
Application Note No. 635 published by International pbi

- Introduction
It is imperative to use standardized samplers and to follow reliable and reproducible sampling plans and sample preparation to obtain reliable analytical results. A non methodical sampling approach brings inevitably to questionable analytical results.

- Basic observation on sample preparation
The sample preparation may involve several diversified preparatory operations: initial sampling, subdivision, comminution, mixing, blending, dispersing, homogenizing, elutriating, etc. This is determinative to obtain a sample that is representative of the considered lot. One of the most important step of this process is the mixing and sub-division of the sample before sampling from bulk in the field, or during sample preparation in the laboratory.
Any form of division of a sample is subject to basic rules and principles (eg.: DIN 51 701 for bulk material with particle size of different sizes).

- Minimum Sample Quantity calculation (Qmin)
The MSQ is calculated by a factor.
dmax = maximum particle size of the sample Qmin = representative sample minimum sample quantity. This amount is connected to the “dmax” of the bulk material to be sampled.
Example:
For particles not bigger than 120 mm, “dmax” should be multiplied by factor 0,06.
With a sample with size of particles not bigger than 5 mm (dmax = 5) the “Qmin” should be 300 g.

- Sample homogenity by rotational/diagonal treatment
The treatment of the solid sample inside a cylinder with a tridimensional movement produces a representative samples indipendently of the specific weight of the sample constituents.

- Conical Heaping and Quartering
A very well known and simple protocol of dividing solid samples is called “Conical Heaping and Quartering”.
The material to be sampled is formed into a conical heap and divided into four equal quarters using a sample divider called “Quarter” (Code 17213). Two opposite quarters are eliminated and the process will continue with the other two opposite quarters if a further sample reduction is necessary.

- Splittering
The splittering of the sample has the purpose to divide the sample into two equal portions and it is performed by an istrument called “Splitter” (Code17214). The sample splitter, called also “riffle”, consists of alternate sections that form chutes which drop the sample portion alternately to one side or another. The divided sample is caught in two collection pans placed at each side of the equipment. If the sample is still too large for analysis needs, the splittering protocol is repeated until to reach the desired amount.

- Conclusions
The correct sampling and sample preparation of solid bulk material are imperative if reliable analytical results are expected. This means the use of the more appropriate sampling devices and the consistent education and training of the staff involved in this delicate task.

- References
1. DIN 51 701
2. H.Pitsch - Sampling and Division of Samples - Int Labmate Vol XIX, Issue 1 (1997)
3. C.Meloan - Central American Pesticides Laboratory Training Manual - Dpt of Chemistry - Kansas State University - USA (1995)

5. Sampling and sample preparation for nitrogen determination according to the Kjeldahl method
Application Note No. 653 published by International pbi

- Introduction
The correct sampling and sample preparation are one of the most important steps in the analytical determination to obtain final reliable analytical results. In this Application Note are reported some suggestions for a successful Kjeldahl analysis with the most analyzed agro, food, feed, chemical products.

MEAT and FISH
The sampling of carcasses is succesfully performed with the “SURGEL” cylindrical probe (Code 4760).
The non homogeneity of the sample means that a large sample size needs to be used during sample preparation to get a representative analytical sample. A large volume blade homogeneizer should be used for the sample preparation.
The large blade homogenizer “TURBO HOMOGENIZER HMHF” (Code 80072/80065/18135/18136/80489) should be adopted with a sample of about 1500 g.
Suggested International standard to be applied: Meat AOAC 937.07; Fish AOAC 983.18.

MILK and DAIRY PRODUCTS
The sampling of milk, whey and cream is done by “DIP ATOS” mixer and sampler (Code15728), “PROBE” syringe sampler (Code 4746), “MILK-SUCK” maxi syringe sampler (Code11102).
The sampling of powder milk is done by “MIPAW” sampler (Code 4772) according to the International Dairy Federation (IDF) standards.

Milk-Suck	Dip-Atos	Probe

The sampling of cheese is done by “CEBU” conical sampler (Code 5594).The mainly problem in liquid samples like raw milk is the fat separation. The milk should be warmed up at 38°C in water bath to obtain a homogeneous fat distribution and then cooled at 20° C before sample transfer into the digestion tube.
The high fat content, typical of some dairy products, may cause foaming during the digestion step. Suggested International standard to be applied: Milk AOAC 925.21; Cheese AOAC 955.30; Cream AOAC 925.26.

VEGETABLES, PLANTS, FRUITS
A high moisture and fibre content may represent a problem. A suggested procedure is to analyze pre-dried samples.

Large volume samples may be prepared for the analytical step by “TURBO HOMOGENIZER HMHF” large blade homogenizer (Code 80072). Small volume samples may be prepared by “STERILMIXER 12 ” lab blender (Code 88961). The size of the sample is often reduced using knife or scissors. Suggested International standard to be applied: AOAC 920.149.

OILSEEDS
Sampling can be performed by “ELLIPSO” sampler spoon (Code 34957) or “MULTIPRO” sector probe (Code 4748).

The problem to be faced during sample preparation is that the oil tends to separate from the rest of sample and oil residues are retained in the mill. The most appropriate homogenizer is “STERILMIXER 12 ” lab blender with the smaller container (Code 88961).

FEED
The sampling in the field is performed by different sampling devices according to their phisical state.
The dry feeds are prepared for the Kjeldahl determination by “CYCLONE LMLF” (Code 17909) when the amount of moisture and fat is low (less than 15% moisture and less than 20% fat).
Canned pet feeds have generally a high moisture content and therefore the best mill to be used is “STERILMIXER 12” lab blender with the smaller container (Code 88961).
This type of samples request an accurate control of moisture to get reliable and repeatable results. The best way is to analyze pre-dried samples.

FROZEN FOODS
The sampling is performed by “SURGEL” cylindrical probe (Code 4760). The most appropriate sample preparation is obtained by “TURBO HOMOGENIZER” large blade homogenizer (Code 80072/80065/18135/18136/80489).

PAPER, PULP
Nitrogen levels can be quite low so that larger sample amounts should be used.
Usually a knife or scissors are used to reduce the size of the sample into a particle size suitable for the analytical test.

WATER, WASTEWATER, SLUDGE
The sampling may be performed by “GLASS SAMPLER” (Code 4804), “SWING SAMPLER” (Code 15729), “AQUA COMPOSITE” (Code 5277), “MARE LACUS KIT” (Code 5278).
Low nitrogen levels makes it necessary to use large sample volumes. High surface active agents concentration can cause foaming during the initial step of digestion.

FERTILIZERS
The sampling may be performed by “PIC” sampler probe (Code 4757), “ENDLESS” sampling system (Code 12702), “ELLIPSO” sampler spoon (Code 2166).

The sample preparation is performed by “CYCLONE” LMLF” sample mill (Code 17909).
Suggested international standard to be applied: Total Kjeldahl Nitrogen AOAC 955.04, AOAC 970.02, AOAC 978.02, AOAC 970.03; Ammonia AOAC 920.03; Ammonia + Nitrate AOAC 829.01; Nitrate AOAC 930.01, AOAC 930.02.

6. Static batches sampling of cereals, pulses and milled products according to draft ISO/DIS 13690
Application Note No. 654 published by International pbi

- Introduction
The sampling procedures given by International Standards should be strongly recommended to obtain properly representative samples because the interpretation of results are wasted if the sample doesn’t accurately represent the lot it is taken from. Nevertheless it is difficult to lay down fixed rules to be followed in every case. To reach the goal of a representative sample it is in any case imperative:
A. personnel trained in sampling;
B. availability of standardized sampling instruments.

- Glossary
BULK SAMPLE - Quantity of product obtained by combining and mixing the increments taken from a specific lot.
CONSIGNEMENT - Phisical quantity of products dispatched or received at one time and covered by a specific contract; it may be composed of one or more lots.
INCREMENT - Small equal quantity of product taken from each individual sampling point in the lot, throughout the full depth of the lot.
LABORATORY SAMPLE - Quantity of product removed from the bulk sample and intended for analysis.
LOT - Stated portion of the consignement of which the quality is to be assessed.

- Sampling instrumentation according to Draft ISO/DIS 13690.2 drawings
We are reporting the suggested list of samplers as indicated in the document ISO/DIS Draft 13690.2.
Instruments for CEREALS sampling from static bulk, tote bins and rigid containers
Concentric Hand Spears

Multipro	Multimaxi

Instruments for CEREALS sampling from sacks and bags
Walking stick type

Open Handle	Conical Sampler
Multipro	Pic

Instruments for PULSES sampling from a static bulk
Concentric hand spears

Instruments for PULSES sampling from sack and bag
Walking stick type
MULTIPRO Code 4748, 13189, 4749
Conical Sampler
PIC Code 4757
Screw augers
ENDLESS Code 12702

Instruments for MILLED PRODUCTS sampling from static bulk
Concentric hand spear
MULTIPRO Code 4748, 13189, 4749, 4750, 13190, 4751, 4752, 4753

Electric mechanical screw augers
ENDLESS Code 12702

Instruments for MILLED PRODUCTS sampling from sack and bag
Walking stick type
MULTIPRO Code 4748, 13189, 4749
Conical Sampler
PIC Code 4757
Screw augers
ENDLESS Code 12702

Instruments for division of samples
Quartering
QUARTER Code 17213
Multiple slots
SPLITTER Code 17214

Quarter	Splitter	Twist Mixer

- References
ISO 6639-2
ISO 6644
ISO/DIS 13690.2 Draft

7. Pharmaceutical Grade Sampling
Application Note No. 629 published by International Pbi

- Introduction
Representative and correct sampling is an essential requirement to obtain valid results in the subsequent laboratory analysis.
The pharmaceutical industry operates with very expensive and pure material and therefore requires samplers made by inert material to avoid contamination of raw material, intermediate products, final products during sampling operations.
The “pharma grade” samplers reported in this Application Note completely fulfill this demand: in fact they are made by inert/clean material like teflon PTF and stainless steel.
The “pharma grade” samplers are ideal not only for the pharmaceutical companies but for all public and private
institutions that deal with pure, expensive material and for trace metal analysis.

- Sampling plans
The Sampling plan is an important part of the sampling process. All people involved in sampling, from the Q.C., A.Q., Laboratory Directors to the field operator, must follow a specific protocol. The reported Sampling Plan can help to reach this purpose.

- Sampling of liquid
The sampler should be used for collection of liquid from any depth required in a vessel. Its special design should
ensure that the product does not enter the collection cup until the desired location in the vessel is rached.

Liquid without particles
Tipha - Code: 15547
Method of use
1. Insert “Tipha” sampler below the liquid surface and push down onto the base of the container.
2. As the handle is pushed down, the spring inside the body moves down. This action causes the seal to move away from the entry hole allowing liquid to enter the main body; the entry hole is closed releasing the handle pressure.
3. The product is then deposited into a smaller collection container by repeating the above procedure.

Liquid with particles
Plunge - Code: 15553
Method of use
1. The sampler is inserted into the product to the required depth. The tension on the top springs means that the
collection pot lid remains tightly closed.
2. The top handle is pressed downwards thus creating a gap between the collection pot and its lid.
3. When the collection pot is full, release the top handle and the sample is locked inside.
4. Once removed from the vessel the collection pot can be separated from the inner rod simply by unscrewing. The sample can then be deposited into a suitable container.

Bike-Inox - Code: 16872
Total lenght: 690 mm
Tip hole diameter: 1 mm
External diameter: 20 mm
Weight: 1200 gr
Total volume capacity: 30 ml
Method of use
The sampler is inserted into the liquid to the required depth.
The top handle is pulled up to the 5th notch (about 30 ml; about 6 ml for each notch).
Once removed from the vessel the sample can then be deposited into a suitable
container by pushing down the top handle.

- Sampling of powder
Rocket - Code: 15548
Method of use
1. The sampler is pushed into the product to the required depth with the tip withdrawn.
2. The handle is then pushed down thus pushing the tip into the product.
3. To secure the sample around the tip the barrel is pushed down.
4. To deposit the sample push down the handle and the product will fall into a receiving container.

- Sampling of granules
Pelican - Code: 15550
Method of use
1. Place sampler against the wall of the empty vessel.
2. Product will fall into the sampler as the vessel is filled.
3. The product falls through external sampler pockets.
4. Remove the full sampler.
5. The product is released through the top of sampler.

Multilevel - Code: 15552
Method of use
1. The sampler is inserted into the product with the pockets closed.
2. The pockets are then opened by turning the handle 180°. Product will now enter the pockets.
3. When the pockets are full, turn the handle another 180° to close. The sample is now locked inside the outer barrel.
4. To deposit the sample put the sampler into a receiving container and turn the handle 180° to open the pockets.

Needle - Code: 15549
Useful for single samples from polyethylene or paper bags; the needle point sampler punctures the wall at any position of the bag with minimum damage.
Method of use
1. The probe enters into the bag and is pulled out with sample ready to be poured out of the hollow handle.
2. A bag or a container can be positioned over the handle for sample collection.
3. The hole on the side of the bag can be closed with adhesive tape or with the appropriate label.

Pic-Inox - Code: 17403
Total lenght: 400 mm
Open tip: 140 mm
Diameter: 30 mm
Weight: 250 gr
Method of use
The sampler “PIC -INOX” with open wedge is used for samples with large sizes form plastic, paper, juta bags. it enters into the bags up to 30-35 cms.
The large needle 30 cm allows an easy flowing of the sample into the receiving bag or bottle.
The hole on the side of the bag can be closed with adhesive tape or with the appropriate label.

- Sampling of viscous material
Visco - Code: 15551
Method of use
1. The sampler is inserted into the product and the sample is removed withdrawing the handle.
2. To deposit the handle simply push the handle down.

QL-Seal - Code 15738
For closing bags after sampling. The name of the quality supervisor, the sampling date, the type of the analysis and other information can be written on the seal.

© International PBI S.p.A. - P.Iva 09192950153