Microbiology of the food chain - Horizontal methods for surface sampling (ISO 18593:2018)

This document specifies horizontal methods for sampling techniques using contact plates, stick swabs, sponges and cloths on surfaces in the food chain environment in order to detect and enumerate culturable microorganisms such as pathogenic or non-pathogenic bacteria or yeasts and moulds.
NOTE The term "environment" means any item in contact with the food product or likely to represent a contamination or recontamination source; for example, material, premises or operators.
This document does not apply to the validation of cleaning and disinfection procedures.
This document does not apply to sampling techniques for primary production samples, which are covered by ISO 13307. Sampling techniques for carcasses are covered by ISO 17604. Sampling techniques for analysis of noroviruses and hepatitis A viruses are covered by ISO 15216-1.
This document does not give advice on sampling frequency, the number of sampling points, or the need to rotate sampling points, as these are chosen on a case-by-case basis.

Mikrobiologie der Lebensmittelkette - Horizontales Verfahren für Probenahmetechniken von Oberflächen (ISO 18593:2018)

Dieses Dokument legt horizontale Verfahren für Probenahmetechniken mittels Abklatschplatten, Stieltupfer, Schwämmen und Tüchern an Oberflächen in der Umgebung der Lebensmittelkette fest, um kultivierbare Mikroorganismen wie beispielsweise pathogene oder nicht pathogene Bakterien sowie Hefen und Schimmel¬pilze nachzuweisen und zu zählen.
ANMERKUNG   Der Begriff "Umgebung" schließt alle Gegenstände in Kontakt mit dem Lebensmittel oder die, die wahrscheinlich eine Kontaminations  oder Rekontaminationsquelle darstellen mit ein, z. B. Material, Einrichtungen oder Bearbeiter.
Dieses Dokument gilt nicht für die Validierung von Reinigungs  und Desinfektionsverfahren.
Dieses Dokument gilt nicht für Probenahmetechniken für primäre Produktionsproben, die von ISO 13307 abgedeckt werden. Probenahmetechniken für Schlachttierkörper werden von ISO 17604 abgedeckt. Probenahmetechniken für die Analyse von Noroviren und Hepatitis A Viren werden von ISO 15216-1 abgedeckt.
Dieses Dokument macht keine Angaben hinsichtlich der Probenahmehäufigkeit, Anzahl an Probenahmestellen oder der Notwendigkeit zur Rotation der Probenahmestelle, da diese je nach Fall ausgewählt werden.

Microbiologie de la chaîne alimentaire - Méthodes horizontales pour les prélèvements de surface (ISO 18593:2018)

Le présent document spécifie les méthodes horizontales pour les techniques de prélèvement d'échantillons au moyen de boîtes de contact, d'écouvillons, d'éponges et de chiffonnettes sur les surfaces de l'environnement de la chaîne alimentaire afin de rechercher et de dénombrer des micro-organismes cultivables tels que les bactéries pathogènes ou non pathogènes, les levures et les moisissures.
NOTE Le terme «environnement» est compris comme tout élément entrant en contact avec le produit alimentaire ou étant susceptible de représenter une source de contamination ou de recontamination, par exemple matériel, locaux ou opérateurs.
Le présent document ne s'applique pas à la validation des protocoles de nettoyage et de désinfection.
Le présent document ne s'applique pas aux techniques de prélèvement de surfaces en production primaire, qui sont couvertes par l'ISO 13307. Les techniques de prélèvement sur les carcasses sont couvertes par l'ISO 17604. Les techniques de prélèvement en vue d'analyser les norovirus et les virus de l'hépatite A sont couvertes par l'ISO 15216‑1.
Le présent document ne dispense pas de conseils sur la fréquence des prélèvements, le nombre de points de prélèvement, ou la nécessité d'alterner les points de prélèvement car ces éléments sont déterminés au cas par cas.

Mikrobiologija v prehranski verigi - Horizontalne metode za tehnike vzorčenja s površin (ISO 18593:2018)

Ta dokument določa metode za ugotavljanje meje tekočine in plastičnosti zemljine, ki zajemajo dve od Atterbergovih mejnih vrednosti za zemljine.
Meja tekočine je vsebnost vode, pri kateri se stanje zemljine spremeni iz tekočega v plastično. Ta dokument opisuje ugotavljanje meje tekočine vzorca naravne zemljine ali vzorca zemljine, iz katerega je odstranjen material večji od približno 0,4 mm. Ta dokument opisuje dve metodi: metodo s konusom in Casagrandejevo metodo.
OPOMBA: Metoda s konusom v tem dokumentu se ne sme zamenjevati z metodo iz standarda ISO 17892-6. Meja plastičnosti zemljine je vsebnost vode, pri kateri zemljina pri nadaljnjem sušenju preneha biti plastična. Ugotavljanje meje plastičnosti običajno poteka v povezavi z ugotavljanjem meje tekočine. Ugotovljeno je, da so rezultati preskusa odvisni od presoje upravljavca in da bo pri rezultatih prišlo do nekaterih razlik.

General Information

Status
Published
Publication Date
17-Jul-2018
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Due Date
18-Jul-2018
Completion Date
18-Jul-2018

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SLOVENSKI STANDARD
SIST EN ISO 18593:2018
01-november-2018
0LNURELRORJLMDYSUHKUDQVNLYHULJL+RUL]RQWDOQHPHWRGH]DWHKQLNHY]RUþHQMDV
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Microbiology of the food chain - Horizontal methods for surface sampling (ISO
18593:2018)

Mikrobiologie der Lebensmittelkette - Horizontales Verfahren für Probenahmetechniken

von Oberflächen (ISO 18593:2018)

Microbiologie de la chaîne alimentaire - Méthodes horizontales pour les prélèvements de

surface (ISO 18593:2018)
Ta slovenski standard je istoveten z: EN ISO 18593:2018
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST EN ISO 18593:2018 en

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 18593:2018
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SIST EN ISO 18593:2018
EN ISO 18593
EUROPEAN STANDARD
NORME EUROPÉENNE
July 2018
EUROPÄISCHE NORM
ICS 07.100.30
English Version
Microbiology of the food chain - Horizontal methods for
surface sampling (ISO 18593:2018)

Microbiologie de la chaîne alimentaire - Méthodes Mikrobiologie der Lebensmittelkette - Horizontales

horizontales pour les prélèvements de surface (ISO Verfahren für Probenahmetechniken von Oberflächen

18593:2018) mittels Abklatschplatten und Tupfer (ISO 18593:2018)
This European Standard was approved by CEN on 30 May 2018.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this

European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references

concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN

member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by

translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management

Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,

Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,

Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,

Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels

© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 18593:2018 E

worldwide for CEN national Members.
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SIST EN ISO 18593:2018
EN ISO 18593:2018 (E)
Contents Page

European foreword ....................................................................................................................................................... 3

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SIST EN ISO 18593:2018
EN ISO 18593:2018 (E)
European foreword

This document (EN ISO 18593:2018) has been prepared by Technical Committee ISO/TC 34 "Food

products" in collaboration with Technical Committee CEN/TC 275 “Food analysis - Horizontal methods”

the secretariat of which is held by DIN.

This European Standard shall be given the status of a national standard, either by publication of an

identical text or by endorsement, at the latest by January 2019, and conflicting national standards shall

be withdrawn at the latest by January 2019.

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

According to the CEN-CENELEC Internal Regulations, the national standards organizations of the

following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,

Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,

France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,

Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,

Turkey and the United Kingdom.
Endorsement notice

The text of ISO 18593:2018 has been approved by CEN as EN ISO 18593:2018 without any modification.

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SIST EN ISO 18593:2018
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SIST EN ISO 18593:2018
INTERNATIONAL ISO
STANDARD 18593
Second edition
2018-06
Microbiology of the food chain —
Horizontal methods for surface
sampling
Microbiologie de la chaîne alimentaire — Méthodes horizontales pour
les prélèvements de surface
Reference number
ISO 18593:2018(E)
ISO 2018
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SIST EN ISO 18593:2018
ISO 18593:2018(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2018

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2018 – All rights reserved
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SIST EN ISO 18593:2018
ISO 18593:2018(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principle ........................................................................................................................................................................................................................ 2

5 Culture media and reagents ...................................................................................................................................................................... 2

6 Equipment and consumables .................................................................................................................................................................. 3

7 Sampling procedure .......................................................................................................................................................................................... 3

7.1 General ........................................................................................................................................................................................................... 3

7.2 Sampling location ................................................................................................................................................................................. 3

7.3 Sampling area ........................................................................................................................................................................................... 4

7.4 Time of sampling and frequency ............................................................................................................................................. 4

7.5 Sampling techniques .......................................................................................................................................................................... 4

7.5.1 General...................................................................................................................................................................................... 4

7.5.2 Contact plate method ................................................................................................................................................... 5

7.5.3 Stick swab method ......................................................................................................................................................... 5

7.5.4 Sponge/cloth method .................................................................................................................................................. 5

8 Storage and transport ..................................................................................................................................................................................... 6

8.1 Contact plate ............................................................................................................................................................................................. 6

8.2 Stick swab, sponge/cloth ............................................................................................................................................................... 6

9 Microbiological analysis of samples ................................................................................................................................................. 6

9.1 Contact plate method ........................................................................................................................................................................ 6

9.2 Stick swab/cloth/sponge method .......................................................................................................................................... 6

10 Expression of results and calculation ............................................................................................................................................. 7

10.1 General ........................................................................................................................................................................................................... 7

10.2 Contact plate method ........................................................................................................................................................................ 7

10.3 Method using stick swab, cloth or sponge....................................................................................................................... 7

11 Test report ................................................................................................................................................................................................................... 7

Annex A (informative) Neutralizers ...................................................................................................................................................................... 9

Bibliography .............................................................................................................................................................................................................................11

© ISO 2018 – All rights reserved iii
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SIST EN ISO 18593:2018
ISO 18593:2018(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following

URL: www .iso .org/iso/foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,

Microbiology.

This second edition cancels and replaces the first edition (ISO 18593:2004), which has been technically

revised. The main changes are as follows:

— recommendations on sampling procedure have been added, including information on sampling

location, area and sampling time;
— examples of neutralizers have been added as Annex A.
iv © ISO 2018 – All rights reserved
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SIST EN ISO 18593:2018
ISO 18593:2018(E)
Introduction

It can be important to determine the presence of, or the number of microbes on, the surfaces of utensils,

work surfaces and other equipment in the food chain environment in order to estimate the level of

contamination in the food chain environment.
This document describes horizontal methods for surface sampling.
© ISO 2018 – All rights reserved v
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SIST EN ISO 18593:2018
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SIST EN ISO 18593:2018
INTERNATIONAL STANDARD ISO 18593:2018(E)
Microbiology of the food chain — Horizontal methods for
surface sampling
1 Scope

This document specifies horizontal methods for sampling techniques using contact plates, stick

swabs, sponges and cloths on surfaces in the food chain environment in order to detect and enumerate

culturable microorganisms such as pathogenic or non-pathogenic bacteria or yeasts and moulds.

NOTE The term “environment” means any item in contact with the food product or likely to represent a

contamination or recontamination source; for example, material, premises or operators.

This document does not apply to the validation of cleaning and disinfection procedures.

This document does not apply to sampling techniques for primary production samples, which are

covered by ISO 13307. Sampling techniques for carcasses are covered by ISO 17604. Sampling techniques

for analysis of noroviruses and hepatitis A viruses are covered by ISO 15216-1.

This document does not give advice on sampling frequency, the number of sampling points, or the need

to rotate sampling points, as these are chosen on a case-by-case basis.
2 Normative references

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements of this document. For dated references, only the edition cited applies. For

undated references, the latest edition of the referenced document (including any amendments) applies.

ISO 6887-1, Microbiology of the food chain — Preparation of test samples, initial suspension and decimal

dilutions for microbiological examination — Part 1: General rules for the preparation of the initial

suspension and decimal dilutions

ISO 6887-5, Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension

and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk

and milk products

ISO 7218, Microbiology of food and animal feeding stuffs — General requirements and guidance for

microbiological examinations

ISO 11133, Microbiology of food, animal feed and water — Preparation, production, storage and

performance testing of culture media

ISO 16140-2, Microbiology of the food chain — Method validation — Part 2: Protocol for the validation of

alternative (proprietary) methods against a reference method
3 Terms and definitions
No terms and definitions are listed in this document.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https: //www .iso .org/obp
— IEC Electropedia: available at http: //www .electropedia .org/
© ISO 2018 – All rights reserved 1
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SIST EN ISO 18593:2018
ISO 18593:2018(E)
4 Principle

Sampling schemes aim to evaluate microbial contamination levels of surfaces from the food chain

environment in order to implement corrective actions to avoid food contamination by microorganisms.

Ineffective sampling programmes or techniques may result in the non-detection of microorganisms

when they are present.

This document describes surface sampling methods to detect or enumerate microorganisms from

surfaces in the food chain environment. Different sampling techniques are described, including contact

plates, stick swabs, cloths and sponges.

This document also gives recommendations on the locations and areas to be sampled and the most

appropriate sampling time.

According to the device and the microorganism to be detected or enumerated, determination of the

microbial contamination of the surface can be performed by
— sampling of the surface, and
— analysis according to specific standards.
5 Culture media and reagents

Follow current laboratory practice as specified in ISO 7218. Follow performance testing of culture

media as specified in ISO 11133.
5.1 Diluent.

In general, the diluent is sterile buffered peptone water, peptone salt as specified in ISO 6887-1, peptone

solution at 1 g/l or quarter-strength Ringer’s solution as specified in ISO 6887-5, with neutralizer(s)

(5.3) added if necessary.

NOTE To extend transport time, an appropriate transport diluent can be added, if properly validated.

5.2 Medium for contact plate.

Plates (6.1) may vary in diameter or area, according to the type of surface to be sampled. The medium

is chosen according to the ISO method for the microorganism(s) of concern, with neutralizer(s) (5.3)

added if necessary. The medium shall form a convex meniscus with the contact plate.

Alternative media formulations shall be supported by a validation study as specified in ISO 16140-2.

5.3 Neutralizer.

In cases where residues of disinfectants are expected, appropriate neutralizer(s) should be added to the

diluent (5.1) or media (5.2) before sampling, to prevent any inhibitory effect of the disinfectants on the

growth of microorganisms.
[9]

Do not add neutralizer to the diluent when no residual disinfectant is expected . A neutralizer used to

quench residual disinfectant can have a slight deleterious impact on bacterial cells and it is likely that

such an impact would be greater when cells are stressed.
[9]

An appropriate neutralizer for all situations (a “universal neutralizer”) cannot be prescribed . A

number of neutralizers are recommended in EN 1276, EN 1650, EN 13697 and EN 13704.

See Annex A for examples of neutralizers.
2 © ISO 2018 – All rights reserved
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SIST EN ISO 18593:2018
ISO 18593:2018(E)
6 Equipment and consumables

Disposable apparatus is an acceptable alternative to reusable glassware if it has similar specifications.

Usual microbiological laboratory equipment in accorda
...

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