DEPARTMENT OF FOOD TECHNOLOGY,

FOOD SAFETY AND HEALTH

RESEARCH UNIT FOOD MICROBIOLOGY
AND FOOD PRESERVATION

October 2021

GENERAL DIRECTIVES ON BIOSAFETY FOR PRACTICALS

The practical work performed in the Laboratory of Food Microbiology and Food Preservation in the
framework of practicals for education contains the microbiological analysis of cultures (broths and colonies
on plates) and foods. There are certain known risks related to biosafety connected to this practical work.

During microbiological analysis of cultures in the framework of the practical sessions, only class 1 micro-
organisms are used. These microorganisms are known not to be pathogenic for people, animals and plants
and are not harmful for the environment or have a negligible risk on humans and the environment on
laboratory scale level. This class also contains, next to the organisms where non-toxicity is proven, samples
that can be allergens and opportunistic pathogens.
During the microbiological analysis of foods, analysis is performed of non-inoculated samples, at the
beginning and at the end of shelf life. There is, though, a chance of contact with naturally present pathogens
(micro-organisms causing disease in humans) on the foods, but these are present in amounts that are
expected after normal growth (end of shelf life) and are pathogens that need to be orally ingested (not via
inhalation or skin contact).
One session is reserved for identification of typical colonies of pathogenic micro-organisms on their
respective identification media. Nevertheless, students have minimal contact with the incubated Petri
dishes, as they are sealed well and the students are specifically instructed not to open the lids.

For your own (bio)safety and the (bio)safety of other people in the lab, it is important to have notice of and
act upon the following directives (good microbiology practices):
1. The entrance to the laboratory is limited to authorized people only. The students cannot enter the lab
by themselves without supervision. During the practicals, the students are under permanent
supervision of authorized employees (teaching staff). The practicals are performed during the
timeline foreseen, so therefore, the students are requested to arrive in time!
2. During the lab work, doors and windows are kept closed.
3. In the laboratory, the students always wear a closed lab coat and safety glasses. Jackets, sweaters and
bags belong on the hallstand provided at the entrance.
4. Long hair is tight together and the touching of face, eyes and mouth is avoided.
5. It is forbidden to eat, drink, smoke, manipulate contact lenses and take medicines in the lab.
6. It is not allowed to wear open shoes. Shoes have to give a good protection in case of spoiling chemical
products and pathogenic materials.
7. It is not allowed to wear headphones, ears or cellphones in the lab (except for taking pictures of the
lab work).
8. Hands are always washed with disinfecting soap before the lab work and when leaving the lab (also
when you leave the lab during the practicals).
9. The working surfaces are decontaminated with Umonium 2.5%. This is done when starting the
activities, after spilling, spatter or any other contamination with infectious materials, and when
finishing the activities.
10. Course notes and other papers are NOT allowed on the laboratory tables. Only the student notes for
the practical session are allowed on the corner of the table.
11. Only materials that are on the tables, can be used by the students. When something is missing ask
one of the teaching staff.

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Coupure links 653, B-9000 Gent
Tel. +32 (0)9/264.61.77
http://www.foodscience.ugent.be/LFMFP
 DEPARTMENT OF FOOD TECHNOLOGY,
FOOD SAFETY AND HEALTH
RESEARCH UNIT FOOD MICROBIOLOGY
AND FOOD PRESERVATION

12. For all activities, producing and dispersing of aerosols has to be avoided (pay attention by shaking and
mixing, avoid wet caps, use disposable inoculating loops, use of horizontal small garbage bags in the
sterile area, keeping the lid above the open agar plate on the moment of inoculation, blow pipets
gently…).
13. It is forbidden to suck to a pipette with the mouth (for chemical products, samples to analyse and
strains to transfer). Always use mechanical or electronic pipettes for this.
14. All recipients with biological agents are labelled appropriately.
15. Petri dishes with microbiological growth on it, are kept closed!
16. Normal garbage of the practical session is collected in the garbage bags, pipettes are collected in the
small plastic bag that is available on the tables and at the end of the practical session, these bags are
collected in the large garbage bags.
17. Biological garbage (Petri dishes with pathogenic micro-organisms) is collected in special plastic bags
for sterilization with a biohazard sign on it. This garbage will be sterilized afterwards. So no biological
garbage is thrown in the blue bags for residual garbage.
18. At the end of each practical session students need to clean up their tables.
19. Before leaving: disinfect the table.
20. If you have any questions concerning the biosafety directives or other questions related to the
practicals, please ask the assistants in charge or the responsible persons of the lab (see below).
21. Each incident (burns, cuts, spatter in eyes, spills of cultures, …) needs to be reported to the assistant
or one of the responsible persons of the lab.
22. Because of the current COVID-19 epidemic, the general UGENT COVID measures must be respected,
see https://www.ugent.be/en/news-events/coronameasures.htm. You have to wear mouth masks
correctly during the whole lab session, because 1,5 m social distance cannot always be guaranteed.
Hand hygiene is key: the students wash their hands thoroughly when entering and leaving the lab. In
between, the students can wash or disinfect their hands at any time.

Further information on the directives for biosafety at UGENT, can be found on the following website:
https://www.ugent.be/en/ghentuniv/principles/healthandsafety#Safety

Research unit Food Microbiology and Food Preservation

FMFP-UGent, Campus Coupure Links 653, Block B, 4rth floor, UGent

Responsible persons:
▪ Prof. Andreja Rajkovic
Responsible for scientific risk-analysis of biological agents
▪ Ann Dirckx
Responsible for technical support and microbiological training
▪ Tineke De Vriendt
Responsible for administrative support

Undersigned, confirms to have read above-mentioned risk analysis and directives for biosafety, and to act upon
it during the FMA lab practicals.

DATE NAME + SIGNATURE

28/10/2021 GAETAN, COLDAY DEVITO

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Coupure links 653, B-9000 Gent
Tel. +32 (0)9/264.61.77
http://www.foodscience.ugent.be/LFMFP