Microbiology of the food chain - Carcass sampling for microbiological analysis (ISO 17604:2015)

ISO 17604:2015 specifies sampling methods for the detection and enumeration of microorganisms on the surface of carcasses or parts of carcasses of slaughtered meat animals. The microbiological sampling can be carried out as part of
-      process hygiene control (to validate and or verify process control, e.g. total counts and Enterobacteriaceae) in slaughter establishments for large mammals, poultry, and game,
-      risk-based assurance systems for product safety, and
-      monitoring or surveillance programmes for the prevalence and/or numbers of pathogenic microorganisms.
This International Standard includes the use of excision and swabbing techniques depending on the reason for sample collection. It also includes the use of carcass rinsing for the examination of carcasses of poultry and some small animals. Annex A shows sampling sites on the carcasses of various animal species.

Mikrobiologie der Lebensmittelkette - Probenahme von Schlachttierkörpern zur mikrobiologischen Untersuchung (ISO 17604:2015)

Microbiologie de la chaîne alimentaire - Prélèvement d'échantillons sur des carcasses en vue de leur analyse microbiologique (ISO 17604:2015)

ISO 17604:2015 spécifie les méthodes de prélèvement relatives à la détection et au dénombrement de micro-organismes sur la surface de carcasses ou de parties de carcasses d'animaux à viande abattus. Le prélèvement microbiologique peut être effectué dans le cadre de:
?   contrôles d'hygiène des procédés (pour valider ou vérifier le contrôle du procédé, par exemple le dénombrement total et les Enterobacteriaceae) dans les abattoirs destinés aux grands mammifères, aux volailles et au gibier;
?   systèmes d'assurance de la sécurité des produits basés sur la maîtrise des dangers; et
?   programmes de contrôle ou de surveillance relatifs à la prévalence et/ou au nombre de micro-organismes pathogènes.
ISO 17604:2015 comprend l'utilisation de techniques d'excision et d'écouvillonnage en fonction de l'objectif du prélèvement d'échantillons. Elle inclut également l'utilisation de la technique du rinçage des carcasses en vue de l'examen de carcasses de volailles et de certains petits animaux. L'Annexe A illustre les sites de prélèvement sur les carcasses de plusieurs espèces animales.

Mikrobiologija v prehranski verigi - Vzorčenje trupov živali za mikrobiološke analize (ISO 17604:2015)

Ta mednarodni standard določa metode vzorčenja za ugotavljanje prisotnosti in števila mikroorganizmov na površini trupov ali delov trupov sveže zaklanih mesnih živali. Mikrobiološko vzorčenje se lahko izvede kot del: – higienskega nadzora postopka (za potrditev in/ali preverjanje nadzora postopka, na primer skupnega števila in enterobakterij) v klavnicah za velike živali z rdečim mesom, perutnino in divjačino; – sistemov zagotavljanja varnosti proizvodov, ki temeljijo na oceni tveganja in – programov spremljanja in nadzora razširjenosti in/ali števila patogenih mikroorganizmov. Ta mednarodni standard vključuje uporabo tehnik izrezovanja in odvzema brisov, odvisno od razloga za jemanje vzorcev. To vključuje tudi izpiranje trupov za pregled trupov perutnine in nekaterih drugih malih živali. Dodatek A prikazuje mesta vzorčenja na trupih različnih živalskih vrst.

General Information

Status
Published
Publication Date
08-Sep-2015
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Due Date
09-Sep-2015
Completion Date
09-Sep-2015

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SLOVENSKI STANDARD
SIST EN ISO 17604:2015
01-december-2015
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Microbiology of the food chain - Carcass sampling for microbiological analysis (ISO

17604:2015)
Mikrobiologie der Lebensmittelkette - Probenahme von Schlachttierkörpern zur
mikrobiologischen Untersuchung (ISO 17604:2015)

Microbiologie de la chaîne alimentaire - Prélèvement d'échantillons sur des carcasses en

vue de leur analyse microbiologique (ISO 17604:2015)
Ta slovenski standard je istoveten z: EN ISO 17604:2015
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST EN ISO 17604:2015 en

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

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SIST EN ISO 17604:2015
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SIST EN ISO 17604:2015
EN ISO 17604
EUROPEAN STANDARD
NORME EUROPÉENNE
September 2015
EUROPÄISCHE NORM
ICS 07.100.30
English Version
Microbiology of the food chain - Carcass sampling for
microbiological analysis (ISO 17604:2015)

Microbiologie de la chaîne alimentaire - Prélèvement Mikrobiologie der Lebensmittelkette - Probenahme

d'échantillons sur des carcasses en vue de leur analyse von Schlachttierkörpern zur mikrobiologischen

microbiologique (ISO 17604:2015) Untersuchung (ISO 17604:2015)
This European Standard was approved by CEN on 10 July 2015.

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, 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: Avenue Marnix 17, B-1000 Brussels

© 2015 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 17604:2015 E

worldwide for CEN national Members.
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SIST EN ISO 17604:2015
EN ISO 17604:2015 (E)
Contents Page

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

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SIST EN ISO 17604:2015
EN ISO 17604:2015 (E)
European foreword

This document (EN ISO 17604:2015) 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 March 2016, and conflicting national standards shall

be withdrawn at the latest by March 2016.

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.

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, Slovakia, Slovenia, Spain, Sweden, Switzerland,

Turkey and the United Kingdom.
Endorsement notice

The text of ISO 17604:2015 has been approved by CEN as EN ISO 17604:2015 without any modification.

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SIST EN ISO 17604:2015
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SIST EN ISO 17604:2015
INTERNATIONAL ISO
STANDARD 17604
Second edition
2015-08-15
Microbiology of the food chain —
Carcass sampling for microbiological
analysis
Microbiologie de la chaîne alimentaire — Prélèvement d’échantillons
sur des carcasses en vue de leur analyse microbiologique
Reference number
ISO 17604:2015(E)
ISO 2015
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SIST EN ISO 17604:2015
ISO 17604:2015(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2015, Published in Switzerland

All rights reserved. Unless otherwise specified, 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
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2015 – All rights reserved
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SIST EN ISO 17604:2015
ISO 17604:2015(E)
Contents Page

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

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

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

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

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

4 General principles ............................................................................................................................................................................................... 2

5 Sampling plans ....................................................................................................................................................................................................... 2

6 Sampling points on the production line ....................................................................................................................................... 3

7 Sampling sites on carcasses ...................................................................................................................................................................... 3

7.1 Large mammals ...................................................................................................................................................................................... 3

7.2 Poultry, small mammals, and other small animals................................................................................................... 4

7.3 Game ................................................................................................................................................................................................................ 4

8 Sampling techniques ........................................................................................................................................................................................ 4

8.1 General ........................................................................................................................................................................................................... 4

8.2 Excision methods .................................................................................................................................................................................. 4

8.2.1 Cork borer method ......................................................................................................................................................... 4

8.2.2 Template excision method ....................................................................................................................................... 5

8.2.3 Skin sampling...................................................................................................................................................................... 5

8.3 Swabbing methods .............................................................................................................................................................................. 6

8.3.1 Wet and dry stick swab method ......................................................................................................................... 6

8.3.2 Sponge, tampon swab, and small cloth method .................................................................................... 6

8.4 Carcass rinsing method ................................................................................................................................................................... 7

8.4.1 Reagent ...................................................................... ............................................................................................................... 7

8.4.2 Equipment ............................................................................................................................................................................. 7

8.4.3 Collection of samples ................................................................................................................................................... 7

9 Storage and transport of samples ....................................................................................................................................................... 8

10 Microbiological examination of samples .................................................................................................................................... 8

10.1 General ........................................................................................................................................................................................................... 8

10.2 Initial preparation of samples .................................................................................................................................................... 8

10.2.1 Swabbing methods ......................................................................................................................................................... 8

10.2.2 Excised samples ................................................................................................................................................................ 8

10.2.3 Carcass rinse samples.................................................................................................................................................. 8

10.3 Enumeration and detection of microorganisms ........................................................................................................ 8

Annex A (informative) Sampling sites ................................................................................................................................................................. 9

Bibliography .............................................................................................................................................................................................................................13

© ISO 2015 – All rights reserved iii
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SIST EN ISO 17604:2015
ISO 17604:2015(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 (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 (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 meaning of ISO specific terms and expressions related to conformity

assessment, as well as information about ISO’s adherence to the WTO principles in the Technical

Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information.

The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 9,

Microbiology.

This second edition cancels and replaces the first edition (ISO 17604:2003), which has been technically

revised. It also incorporates the Amendment ISO 17604:2003/Amd.1:2009.
iv © ISO 2015 – All rights reserved
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SIST EN ISO 17604:2015
ISO 17604:2015(E)
Introduction

It is generally agreed that the determination of microbial counts and the prevalence and/or numbers

of pathogenic microorganisms on carcasses is essential for validation and verification in risk-based

slaughter hygiene assurance systems [e.g. those employing the hazard analysis critical control points

(HACCP) principles and quality assurance systems].

Moreover, many laboratories are involved in (regional, national, and international) monitoring or

surveillance programmes on the prevalence and/or counts of pathogenic microorganisms to gather

information for risk assessment. The design of such monitoring and surveillance programmes will

benefit from the use of standardized and internationally accepted sampling procedures.

A harmonized sampling method, as described in this International Standard, can also be of interest for

trade in meat and meat products.
© ISO 2015 – All rights reserved v
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SIST EN ISO 17604:2015
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SIST EN ISO 17604:2015
INTERNATIONAL STANDARD ISO 17604:2015(E)
Microbiology of the food chain — Carcass sampling for
microbiological analysis
1 Scope

This International Standard specifies sampling methods for the detection and enumeration of

microorganisms on the surface of carcasses or parts of carcasses of slaughtered meat animals. The

microbiological sampling can be carried out as part of

— process hygiene control (to validate and or verify process control, e.g. total counts and

Enterobacteriaceae) in slaughter establishments for large mammals, poultry, and game,

— risk-based assurance systems for product safety, and

— monitoring or surveillance programmes for the prevalence and/or numbers of pathogenic

microorganisms.

This International Standard includes the use of excision and swabbing techniques depending on the reason

for sample collection. It also includes the use of carcass rinsing for the examination of carcasses of poultry

and some small animals. Annex A shows sampling sites on the carcasses of various animal species.

2 Normative references

The following documents, in whole or in part, are normatively referenced in this document and are

indispensable for its application. 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 food and animal feeding stuffs — 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 6887-2, Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension

and decimal dilutions for microbiological examination — Part 2: Specific rules for the preparation of meat

and meat products

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

microbiological examinations
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
carcass
body of an animal after slaughter and dressing
3.2
excision technique
removal of measured areas of the surface tissue or skin by cutting
3.3
game

wild mammal or bird that is hunted for human consumption and farmed mammal or bird, including

ratite (e.g. ostrich, emu), other than domestic ungulates and birds
© ISO 2015 – All rights reserved 1
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SIST EN ISO 17604:2015
ISO 17604:2015(E)
3.4
large mammal

cattle (including buffaloes, bison), sheep, pigs (including wild boar), various types of deer (including

reindeer, antelopes), horses (including donkeys and mules)
3.5
poultry
small-sized or medium-sized bird
EXAMPLE chicken, duck, goose, turkey, pigeon, pheasant, quail, grouse.
3.6
sampling plan

description of the examination of a required number of sample units by a defined analytical method,

including the criteria for acceptance
3.7
sampling point
stage on the production line where a sample is taken
3.8
sampling site
place on the carcass where a sample is taken
3.9
small mammal and other small animal
lagomorph (e.g. hare, rabbit), rodent, turtle, frog
3.10
swabbing method

technique using absorbent material attached to the end of a stick or wire, or a sponge or piece of

absorbent material, to pick up microorganisms from surfaces
4 General principles

The choice of sampling method depends mainly on the aim of the microbiological examination, the

sensitivity required, and practical considerations. Excision, swabbing, and rinsing methods may be

used, as permitted by this International Standard.

The excision of surface tissue generally harvests a higher number of microorganisms from the surface

than other methods. Not all the microorganisms harvested will grow on the media and under the

incubation conditions used. The repeatability and reproducibility of excision and rinsing methods are

less variable than swabbing, because swabbing methods are more difficult to standardize.

However, only a small proportion of the carcass is sampled by excision methods, which might result in

significant inaccuracies when total contamination is low and heterogeneously distributed, or when the

presence of the target microorganisms is sparse. Excision methods are destructive, and can sometimes

affect the value of the meat, but are preferred when sampling frozen surfaces.

Swabbing or rinsing techniques enable the examination of larger areas. Smaller areas targeting verified

areas of greatest contamination may be examined using either excision or swabbing methods. Rinsing

the whole carcass is an effective and practicable method for the examination of poultry (excluding large

bird carcasses) and carcasses of some small mammals and other small animals.
5 Sampling plans

Sampling plans should relate to the purpose of testing and be applied according to the circumstances.

They are not considered in detail.
2 © ISO 2015 – All rights reserved
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SIST EN ISO 17604:2015
ISO 17604:2015(E)
The process stage, the time since start-up of the slaughtering proc
...

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