EN ISO 6579-1:2017/A1:2020

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: 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
• Withdrawal Date: 29-Sep-2020
• ICS: 07.100.30 - Food microbiology
• Technical Committee: CEN/TC 463 - Microbiology of the food chain
• Drafting Committee: CEN/TC 463 - Microbiology of the food chain
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 18-Mar-2020
• Completion Date: 18-Mar-2020
• Ref Project: SIST EN ISO 6579-1:2017/A1:2020 - 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)

Relations

• Amends: EN ISO 6579-1:2017 - Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. (ISO 6579-1:2017)
• Effective Date: 26-Sep-2018

Standards Content (Sample)

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

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.

Contents Page
European foreword . 3

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.
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
ISO 6579-1:2017/Amd.1:2020(E)
© 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
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Fax: [phone]
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Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

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 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 6579-1:2017/Amd.1:2020(E)
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.

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, second 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.

9.5.3.2, 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.
2 © ISO 2020 – All rights reserved

ISO 6579-1:2017/Amd.1:2020(E)
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).
ISO 6579-1:2017/Amd.1:2020(E)
Annex A
Replace Figure A.1 with the following figure:

4 © ISO 2020 – All rights reserved

ISO 6579-1:2017/Amd.1:2020(E)
Replace Figure A.2 with the following figure:
ISO 6579-1:2017/Amd.1:2020(E)
Annex B, B.4
Replace the text with the following:
B.4   Modified semi-solid Rappaport-Vassiliadis (MSRV) agar
NOTE See Reference [12].
B.4.1  Solution A
B.4.1.1  Composition
Enzymatic digest of animal and plant tissue 5,0 g
Acid hydrolysate of casein 5,0 g
Sodium chloride 8,0 g
Potassium dihydrogen phosphate (KH PO ) 1,6 g
2 4
Water 1 000 ml
B.4.1.2  Preparation
Disso
...