Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC (ISO 6579-1:2017/Amd 1:2020)

Mikrobiologie der Lebensmittelkette - Horizontales Verfahren zum Nachweis, zur Zählung und zur Serotypisierung von Salmonellen - Teil 1: Nachweis von Salmonella spp. - Änderung 1: Erweiterter Bereich der Bebrütungstemperaturen, Änderung des Status von Anhang D und Korrektur der Zusammensetzung von MSRV und SC (ISO 6579-1:2017/Amd.1:2020)

No scope available

Microbiologie de la chaîne alimentaire - Méthode horizontale pour la recherche, le dénombrement et le sérotypage des Salmonella - Partie 1: Recherche des Salmonella spp. - Amendement 1: Extension de la plage de températures pour l’incubation, amendement du statut de l’Annexe D et correction de la composition des milieux MSRV et SC (ISO 6579-1:2017/Amd 1:2020)

Mikrobiologija v prehranski verigi - Horizontalna metoda za ugotavljanje prisotnosti, števila in serotipov Salmonella - 1. del: Ugotavljanje prisotnosti Salmonella spp. - Dopolnilo A1: Širši razpon temperature inkubacije, dopolnilo k statusu Dodatka D in popravek MSRV ter SC - Dopolnilo A1 (ISO 6579-1:2017/Amd 1:2020)

General Information

Status
Published
Publication Date
17-Mar-2020
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Due Date
18-Mar-2020
Completion Date
18-Mar-2020

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SLOVENSKI STANDARD
SIST EN ISO 6579-1:2017/A1:2020
01-maj-2020
Mikrobiologija v prehranski verigi - Horizontalna metoda za ugotavljanje
prisotnosti, števila in serotipov Salmonella - 1. del: Ugotavljanje prisotnosti
Salmonella spp. - Dopolnilo A1: Širši razpon temperature inkubacije, dopolnilo k
statusu Dodatka D in popravek MSRV ter SC - Dopolnilo A1 (ISO 6579-1:2017/Amd
1:2020)

Microbiology of the food chain - Horizontal method for the detection, enumeration and

serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broader

range of incubation temperatures, amendment to the status of Annex D, and correction

of the composition of MSRV and SC (ISO 6579-1:2017/Amd 1:2020)
Mikrobiologie der Lebensmittelkette - Horizontales Verfahren zum Nachweis, zur

Zählung und zur Serotypisierung von Salmonellen - Teil 1: Nachweis von Salmonella

spp. - Änderung 1 (ISO 6579-1:2017/Amd 1:2020)

Microbiologie de la chaîne alimentaire - Méthode horizontale pour la recherche, le

dénombrement et le sérotypage des Salmonella - Partie 1: Recherche des Salmonella

spp. - Amendement 1: Extension de la plage de températures pour l’incubation,

amendement du statut de l’Annexe D et correction de la composition des milieux MSRV

et SC (ISO 6579-1:2017/Amd 1:2020)
Ta slovenski standard je istoveten z: EN ISO 6579-1:2017/A1:2020
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST EN ISO 6579-1:2017/A1:2020 en

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

---------------------- Page: 1 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
---------------------- Page: 2 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
EN ISO 6579-1:2017/A1
EUROPEAN STANDARD
NORME EUROPÉENNE
March 2020
EUROPÄISCHE NORM
ICS 07.100.30
English Version
Microbiology of the food chain - Horizontal method for the
detection, enumeration and serotyping of Salmonella - Part
1: Detection of Salmonella spp. - Amendment 1 Broader
range of incubation temperatures, amendment to the
status of Annex D, and correction of the composition of
MSRV and SC (ISO 6579-1:2017/Amd 1:2020)

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

horizontale pour la recherche, le dénombrement et le Verfahren zum Nachweis, zur Zählung und zur

sérotypage des Salmonella - Partie 1: Recherche des Serotypisierung von Salmonellen - Teil 1: Nachweis

Salmonella spp. - Amendement 1: Extension de la plage von Salmonella spp. - Änderung 1 (ISO 6579-

de températures pour l'incubation, amendement du 1:2017/Amd 1:2020)
statut de l'Annexe D et correction de la composition
des milieux MSRV et SC (ISO 6579-1:2017/Amd
1:2020)

This amendment A1 modifies the European Standard EN ISO 6579-1:2017; it was approved by CEN on 23 December 2019.

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

this amendment into the relevant 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 amendment 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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,

Poland, Portugal, Republic of North Macedonia, 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

© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6579-1:2017/A1:2020 E

worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
EN ISO 6579-1:2017/A1:2020 (E)
Contents Page

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

---------------------- Page: 4 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
EN ISO 6579-1:2017/A1:2020 (E)
European foreword

This document (EN ISO 6579-1:2017/A1:2020) has been prepared by Technical Committee ISO/TC 34

"Food products" in collaboration with Technical Committee CEN/TC 463 “Microbiology of the food

chain” the secretariat of which is held by AFNOR.

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 September 2020, and conflicting national standards

shall be withdrawn at the latest by September 2020.

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, France, Germany, Greece, Hungary, Iceland,

Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of

North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the

United Kingdom.
Endorsement notice

The text of ISO 6579-1:2017/Amd 1:2020 has been approved by CEN as EN ISO 6579-1:2017/A1:2020

without any modification.
---------------------- Page: 5 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
---------------------- Page: 6 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
INTERNATIONAL ISO
STANDARD 6579-1
First edition
2017-02
AMENDMENT 1
2020-03
Microbiology of the food chain —
Horizontal method for the detection,
enumeration and serotyping of
Salmonella —
Part 1:
Detection of Salmonella spp.
AMENDMENT 1: Broader range of
incubation temperatures, amendment to
the status of Annex D, and correction of
the composition of MSRV and SC
Microbiologie de la chaîne alimentaire — Méthode horizontale pour
la recherche, le dénombrement et le sérotypage des Salmonella —
Partie 1: Recherche des Salmonella spp.
AMENDEMENT 1: Extension de la plage de températures pour
l’incubation, amendement du statut de l’Annexe D, et correction de
la composition des milieux MSRV et SC
Reference number
ISO 6579-1:2017/Amd.1:2020(E)
ISO 2020
---------------------- Page: 7 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
ISO 6579-1:2017/Amd.1:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

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 2020 – All rights reserved
---------------------- Page: 8 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
ISO 6579-1:2017/Amd.1:2020(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 of 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 www .iso .org/

iso/ foreword .html.

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

Microbiology, in collaboration with the European Committee for Standardization (CEN) Technical

Committee CEN/TC 463, Microbiology of the food chain, in accordance with the Agreement on technical

cooperation between ISO and CEN (Vienna Agreement).
A list of all parts in the ISO 6579 series can be found on the ISO website.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
© ISO 2020 – All rights reserved iii
---------------------- Page: 9 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
---------------------- Page: 10 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
ISO 6579-1:2017/Amd.1:2020(E)
Microbiology of the food chain — Horizontal method
for the detection, enumeration and serotyping of
Salmonella —
Part 1:
Detection of Salmonella spp.
AMENDMENT 1: Broader range of incubation temperatures,
amendment to the status of Annex D, and correction of the
composition of MSRV and SC
Foreword, fifth bullet
Replace the bullet with the following:

— The temperature range for incubation of non-selective and selective media has been extended from

37 °C ± 1 °C to 34 °C to 38 °C without further tolerance.
4.3, second paragraph
Replace the paragraph with the following:

The RVS broth or the MSRV agar is incubated at 41,5 °C for 24 h and the MKTTn broth between 34 °C

and 38 °C for 24 h.
4.4, last paragraph
Replace the paragraph with the following.

The XLD agar is incubated between 34 °C and 38 °C and examined after 24 h. The second selective agar

is incubated according to the manufacturer’s instructions.
6.3
Replace the text with the following:
6.3 Incubator, capable of operating in the range 34 °C to 38 °C.

NOTE The range 34 °C to 38 °C for incubation of media includes the use of incubators set at 35 °C ± 1 °C,

36 °C ± 2 °C or 37 °C ± 1 °C.
© ISO 2020 – All rights reserved 1
---------------------- Page: 11 ----------------------
SIST EN ISO 6579-1:2017/A1:2020
ISO 6579-1:2017/Amd.1:2020(E)
6.6
Replace the text with the following:
6.6 Wa
...

SLOVENSKI STANDARD
SIST EN ISO 6579-1:2017/oprA1:2019
01-september-2019
Mikrobiologija v prehranski verigi - Horizontalna metoda za ugotavljanje
prisotnosti, števila in serotipov Salmonella - 1. del: Ugotavljanje prisotnosti
Salmonella spp. - Dopolnilo A1: Širši razpon temperature inkubacije, dopolnilo k
statusu Dodatka D in popravek MSRV ter SC (ISO 6579-1:2017/DAM 1:2019)

Microbiology of the food chain - Horizontal method for the detection, enumeration and

serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broader

range of incubation temperatures, amendment to the status of Annex D, and correction

of the composition of MSRV and SC (ISO 6579-1:2017/DAM 1:2019)
Mikrobiologie der Lebensmittelkette - Horizontales Verfahren zum Nachweis, zur

Zählung und zur Serotypisierung von Salmonellen - Teil 1: Nachweis von Salmonella

spp. - Änderung 1 (ISO 6579-1:2017/DAM 1:2019)

Microbiologie de la chaîne alimentaire - Méthode horizontale pour la recherche, le

dénombrement et le sérotypage des Salmonella - Partie 1: Recherche des Salmonella

spp. - Amendement 1: Extension de la plage de températures pour l’incubation,

amendement du statut de l’Annexe D et correction de la composition des milieux MSRV

et SC (ISO 6579-1:2017/DAM 1:2019)
Ta slovenski standard je istoveten z: EN ISO 6579-1:2017/prA1
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST EN ISO 6579-1:2017/oprA1:2019 en

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

---------------------- Page: 1 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
---------------------- Page: 2 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
DRAFT AMENDMENT
ISO 6579-1:2017/DAM 1
ISO/TC 34/SC 9 Secretariat: AFNOR
Voting begins on: Voting terminates on:
2019-07-08 2019-09-30
Microbiology of the food chain — Horizontal method
for the detection, enumeration and serotyping of
Salmonella —
Part 1:
Detection of Salmonella spp.
AMENDMENT 1: Broader range of incubation temperatures,
amendment to the status of Annex D, and correction of the
composition of MSRV and SC

Microbiologie de la chaîne alimentaire — Méthode horizontale pour la recherche, le dénombrement et le

sérotypage des Salmonella —
Partie 1: Recherche des Salmonella spp.
AMENDEMENT 1: .
ICS: 07.100.30
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO 6579-1:2017/DAM 1:2019(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION. ISO 2019
---------------------- Page: 3 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
ISO 6579-1:2017/DAM 1:2019(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2019

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 2019 – All rights reserved
---------------------- Page: 4 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
ISO 6579-1:2017/DAM 1:2019(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 of 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 www .iso

.org/iso/foreword .html.

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

9, Microbiology, in accordance with the agreement and technical cooperation between ISO and CEN

(Vienna Agreement).
A list of all parts in the ISO 6579- series can be found on the ISO website.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/members .html.
© ISO 2019 – All rights reserved iii
---------------------- Page: 5 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
---------------------- Page: 6 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
ISO 6579-1:2017/DAM 1:2019(E)
Microbiology of the food chain — Horizontal method
for the detection, enumeration and serotyping of
Salmonella —
Part 1:
Detection of Salmonella spp.
AMENDMENT 1: Broader range of incubation temperatures,
amendment to the status of Annex D, and correction of the
composition of MSRV and SC
Foreword, fifth bullet
Replace the bullet with the following:

— The temperature range for incubation of non-selective and selective media has been extended from

37 °C ± 1 °C to 34 °C to 38 °C without further tolerance.
4.3, second paragraph
Replace the paragraph with the following:

The RVS broth or the MSRV agar is incubated at 41,5 °C for 24 h and the MKTTn broth between

34 °C and 38 °C for 24 h.
4.4, last paragraph
Replace the paragraph with the following.

The XLD agar is incubated between 34 °C and 38 °C and examined after 24 h. The second selective

agar is incubated according to the manufacturer’s instructions.
6.3
Replace the text with the following:
6.3 Incubator, capable of operating in the range 34 °C to 38 °C.

NOTE The range 34 °C to 38 °C for incubation of media includes the use of incubators set at

35 °C ± 1 °C, 36 °C ± 2 °C or 37 °C ± 1 °C.
6.6
Replace the text with the following:
6.6 Water bath, capable of operating in the range 34 °C to 38 °C.

NOTE The range 34 °C to 38 °C for incubation of media includes the use of water baths set at 35 °C ± 1 °C,

36 °C ± 2 °C or 37 °C ± 1 °C.
9.3.2, fifth paragraph
Replace the paragraph with the following:

Incubate the inoculated MKTTn broth between 34 °C and 38 °C (6.3) for 24 h ± 3 h.

© ISO 2019 – All rights reserved 1
---------------------- Page: 7 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
ISO 6579-1:2017/DAM 1:2019(E)
9.4.2, fifth paragraph
Replace the paragraph with the following:
Incubate the XLD plates inverted between 34 °C and 38 °C (6.3) for 24 h ± 3 h.
9.4.3, first paragraph on page 7
Replace the paragraph with the following:
Incubate the XLD plates inverted between 34 °C and 38 °C (6.3) for 24 h ± 3 h.
9.5.3.2, first paragraph
Replace the paragraph with the following:

Streak the agar slant surface and stab the butt. Incubate between 34 °C and 38 °C (6.3) for 24 h ± 3 h.

9.5.3.3, first paragraph
Replace the paragraph with the following:

Streak the agar slant surface. Incubate between 34 °C and 38 °C (6.3) for up to 24 h.

9.5.3.4, first paragraph
Replace the paragraph with the following:

Inoculate just below the surface of the liquid medium. Incubate between 34 °C and 38 °C (6.3) for

24 h ± 3 h.
9.5.3.5, first line of fourth paragraph
Replace the first line of the fourth paragraph with the following:

Add one drop of toluene and shake the tube. Place the tube in a water bath and incubate between

34 °C and 38 °C (6.6) for several minutes (approximately 5 min).
9.5.3.5, fifth paragraph
Replace the paragraph with the following:

Replace the tube in the water bath and incubate between 34 °C and 38 °C (6.6) for up to 24 h.

9.5.3.6, third paragraph
Replace the paragraph with the following:

Incubate between 34 °C and 38 °C (6.3) for 24 h ± 3 h. After incubation, add 1 ml of the Kovacs

reagent (B.12.2).
2 © ISO 2019 – All rights reserved
---------------------- Page: 8 ----------------------
SIST EN ISO 6579-1:2017/oprA1:2019
ISO 6579-1:2017/DAM 1:2019(E)
Figure A.1
Replace Figu
...

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