CEN ISO/TS 11133-1:2009
(Main)Microbiology of food and animal feeding stuffs - Guidelines on preparation and production of culture media - Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory (ISO/TS 11133-1:2009)
Microbiology of food and animal feeding stuffs - Guidelines on preparation and production of culture media - Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory (ISO/TS 11133-1:2009)
ISO/TS 11133-1:2009 provides the general terminology related to quality assurance and specifies the minimum requirements for the preparation of culture media to be used for the microbiological analysis of products intended for human consumption or animal feeding.
It is also applicable to culture media to be used for the microbiological analysis of all kinds of water.
These requirements are applicable to four categories of culture media used in laboratories that prepare and/or use culture media for performing microbiological analyses: commercially manufactured ready-to-use media; media to be remelted, supplemented and distributed; media prepared from commercially available dehydrated formulations; and media prepared from their individual components.
Mikrobiologie von Lebensmitteln und Futtermitteln - Anleitungen für die Vorbereitung und Herstellung von Nährmedien - Teil 1: Allgemeine Anleitungen für die Qualitätssicherung bei der Zubereitung von Nährmedien im Laboratorium (ISO/TS 11133-1:2009)
Dieser Teil von ISO/TS 11133 enthält die allgemeine Terminologie hinsichtlich der Qualitätssicherung und legt die Mindestanforderungen an die Zubereitung von Nährmedien fest, die für mikrobiologische Unter¬suchungen von Produkten verwendet werden sollen, die für den menschlichen Verzehr oder als Futtermittel vorgesehen sind.
Er ist auch auf die Nährmedien anwendbar, die für mikrobiologische Untersuchungen aller Arten von Wasser verwendet werden.
Diese Anforderungen gelten für folgende vier Arten von in Laboratorien verwendeten Nährmedien; wobei das Laboratorium für die mikrobiologischen Untersuchungen Nährmedien herstellt und/oder verwendet:
handelsübliche Fertigmedien;
Medien, die wiederaufzuschmelzen, zu supplementieren und zu verteilen sind;
aus handelsüblichen Trockenmedien hergestellte Medien;
aus einzelnen Grundsubstanzen hergestellte Medien.
Microbiologie des aliments - Lignes directrices pour la préparation et la production des milieux de culture - Partie 1: Lignes directrices générales d'assurance qualité pour la préparation des milieux de culture en laboratoire (ISO/TS 11133-1:2009)
L'ISO/TS 11133-1:2009 fournit la terminologie générale relative à l'assurance qualité et spécifie les exigences minimales relatives à la préparation des milieux de culture à appliquer pour l'analyse microbiologique de produits destinés à la consommation humaine ou à l'alimentation des animaux.
Elle est également applicable aux milieux de culture à utiliser pour l'analyse microbiologique de tous les types d'eau.
Ces exigences sont applicables à quatre catégories de milieux de culture utilisés dans les laboratoires qui les préparent et/ou les utilisent pour réaliser des analyses microbiologiques: les milieux commerciaux prêts à l'emploi, les milieux à régénérer, supplémenter et répartir, les milieux préparés à partir de formules déshydratées commerciales et les milieux préparés à partir de leurs composants individuels.
Mikrobiologija živil in krme - Navodila za pripravo in izdelavo gojišča - 1. del: Splošna navodila o zagotavljanju kakovosti priprave gojišča v laboratoriju (ISO/TS 11133-1:2009)
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
01-maj-2009
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SIST ENV ISO 11133-1:2002
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6SORãQDQDYRGLODR]DJRWDYOMDQMXNDNRYRVWLSULSUDYHJRMLãþDYODERUDWRULMX ,6276
Microbiology of food and animal feeding stuffs - Guidelines on preparation and
production of culture media - Part 1: General guidelines on quality assurance for the
preparation of culture media in the laboratory (ISO/TS 11133-1:2009)
Mikrobiologie von Lebensmitteln und Futtermitteln - Anleitungen für die Zubereitung und
Herstellung von Nährmedien - Teil 1: Allgemeine Anleitungen für die Qualitätssicherung
bei der Zubereitung von Nährmedien im Laboratorium (ISO/TS 11133-1:2009)
Microbiologie des aliments - Lignes directrices pour la préparation et la production des
milieux de culture - Partie 1: Lignes directrices générales d'assurance qualité pour la
préparation des milieux de culture en laboratoire (ISO/TS 11133-1:2009)
Ta slovenski standard je istoveten z: CEN ISO/TS 11133-1:2009
ICS:
07.100.30 Mikrobiologija živil Food microbiology
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
TECHNICAL SPECIFICATION
CEN ISO/TS 11133-1
SPÉCIFICATION TECHNIQUE
TECHNISCHE SPEZIFIKATION
February 2009
ICS 07.100.30 Supersedes ENV ISO 11133-1:2000
English Version
Microbiology of food and animal feeding stuffs - Guidelines on
preparation and production of culture media - Part 1: General
guidelines on quality assurance for the preparation of culture
media in the laboratory (ISO/TS 11133-1:2009)
Microbiologie des aliments - Lignes directrices pour la Mikrobiologie von Lebensmitteln und Futtermitteln -
préparation et la production des milieux de culture - Partie Anleitungen für die Zubereitung und Herstellung von
1: Lignes directrices générales d'assurance qualité pour la Nährmedien - Teil 1: Allgemeine Anleitungen für die
préparation des milieux de culture en laboratoire (ISO/TS Qualitätssicherung bei der Zubereitung von Nährmedien im
11133-1:2009) Laboratorium (ISO/TS 11133-1:2008)
This Technical Specification (CEN/TS) was approved by CEN on 23 June 2008 for provisional application.
The period of validity of this CEN/TS is limited initially to three years. After two years the members of CEN will be requested to submit their
comments, particularly on the question whether the CEN/TS can be converted into a European Standard.
CEN members are required to announce the existence of this CEN/TS in the same way as for an EN and to make the CEN/TS available
promptly at national level in an appropriate form. It is permissible to keep conflicting national standards in force (in parallel to the CEN/TS)
until the final decision about the possible conversion of the CEN/TS into an EN is reached.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. CEN ISO/TS 11133-1:2009: E
worldwide for CEN national Members.
Contents Page
Foreword .3
Foreword
This document (CEN ISO/TS 11133-1:2009) has been prepared by Technical Committee CEN/TC 275 “Food
analysis - Horizontal methods", the secretariat of which is held by DIN, in collaboration with Technical
Committee ISO/TC 34 "Agricultural food products".
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes ENV ISO 11133-1:2000.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to announce this Technical Specification: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
TECHNICAL ISO/TS
SPECIFICATION 11133-1
Second edition
2009-02-01
Microbiology of food and animal feeding
stuffs — Guidelines on preparation and
production of culture media —
Part 1:
General guidelines on quality assurance
for the preparation of culture media in the
laboratory
Microbiologie des aliments — Lignes directrices pour la préparation et
la production des milieux de culture —
Partie 1: Lignes directrices générales d'assurance qualité pour la
préparation des milieux de culture en laboratoire
Reference number
ISO/TS 11133-1:2009(E)
©
ISO 2009
ISO/TS 11133-1:2009(E)
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ISO/TS 11133-1:2009(E)
Contents Page
Foreword. iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions. 1
3.1 General. 1
3.2 Culture media . 2
3.3 Test microorganisms. 5
4 Quality assurance of culture media. 5
4.1 Documentation. 5
4.2 Storage. 6
4.3 Laboratory preparation of media . 7
4.4 Preparation for use. 9
4.5 Disposal of media . 10
5 Preservation and maintenance of control strains . 10
5.1 General. 10
5.2 Control strains from commercial sources . 10
5.3 Laboratory-prepared reference stocks. 10
5.4 Stock cultures . 10
5.5 Working cultures. 11
6 Performance testing of finished culture media . 11
6.1 General. 11
6.2 Physical quality control . 11
6.3 Microbiological quality control. 11
Annex A (informative) Designation of the components of the culture media in standards on
microbiological analysis of food and animal feeding stuffs . 13
Annex B (informative) Preparation of reference stock and working culture. 15
Annex C (informative) Quality assurance of culture media — Troubleshooting. 17
Bibliography . 18
ISO/TS 11133-1:2009(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
In other circumstances, particularly when there is an urgent market requirement for such documents, a
technical committee may decide to publish other types of document:
⎯ an ISO Publicly Available Specification (ISO/PAS) represents an agreement between technical experts in
an ISO working group and is accepted for publication if it is approved by more than 50 % of the members
of the parent committee casting a vote;
⎯ an ISO Technical Specification (ISO/TS) represents an agreement between the members of a technical
committee and is accepted for publication if it is approved by 2/3 of the members of the committee casting
a vote.
An ISO/PAS or ISO/TS is reviewed after three years in order to decide whether it will be confirmed for a
further three years, revised to become an International Standard, or withdrawn. If the ISO/PAS or ISO/TS is
confirmed, it is reviewed again after a further three years, at which time it must either be transformed into an
International Standard or be withdrawn.
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.
ISO/TS 11133-1 was prepared by the European Committee for Standardization (CEN) Technical Committee
CEN/TC 275, Food analysis — Horizontal methods, in collaboration with Technical Committee ISO/TC 34,
Food products, Subcommittee SC 9, Microbiology, in accordance with the Agreement on technical
cooperation between ISO and CEN (Vienna Agreement).
This second edition cancels and replaces the first edition (ISO/TS 11133-1:2000), which has been technically
revised.
ISO/TS 11133 consists of the following parts, under the general title Microbiology of food and animal feeding
stuffs — Guidelines on preparation and productio
...
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