EN ISO 20976-1:2019

Microbiology of the food chain - Requirements and guidelines for conducting challenge tests of food and feed products - Part 1: Challenge tests to study growth potential, lag time and maximum growth rate (ISO 20976-1:2019)

This document specifies protocols for conducting microbiological challenge tests for growth studies on vegetative and spore-forming bacteria in raw materials and intermediate or end products.
The use of this document can be extended to yeasts that do not form mycelium.

Mikrobiologie der Lebensmittelkette - Anforderungen und Leitfaden zur Durchführung von Challengetests bei Lebensmitteln und Futtermitteln - Teil 1: Challengetests zur Untersuchung von Wachstumspotential, Zeit der lag-Phase und maximaler Wachstumsrate (ISO 20976-1:2019)

Dieses Dokument gibt Verfahrensanweisungen für die Durchführung von mikrobiologischen Challenge-Tests für Wachstumsstudien bei vegetativen und sporenbildenden Bakterien in Ausgangsstoffen sowie in Zwischen  oder Endprodukten an.
Die Verwendung dieser Internationalen Norm kann auf Hefen erweitert werden, die kein Myzel bilden.

Microbiologie de la chaîne alimentaire - Exigences et lignes directrices pour la réalisation des tests d'épreuve microbiologique - Partie 1: Tests de croissance pour étudier le potentiel de croissance, le temps de latence et le taux de croissance maximal (ISO 20976-1:2019)

Le présent document spécifie les protocoles de mise en œuvre de tests de croissance sur les bactéries végétatives et sporulées dans les matières premières, les produits intermédiaires ou produits finis.
L'utilisation du présent document peut être étendue aux levures qui ne forment pas de mycélium.

Mikrobiologija v prehranski verigi - Zahteve in smernice za vodenje izzivnega preskusa pri kmetijskih pridelkih in živilskih proizvodih - 1. del: Izzivni preskus za potencial rasti, čas prilagajanja in najvišjo stopnjo rasti (ISO 20976-1:2019)

Ta dokument določa protokole za izvajanje mikrobioloških izzivnih preskusov za potencial rasti
vegetativnih in sporastih bakterij v surovinah in vmesnih ali končnih proizvodih.
Uporabo tega dokumenta je mogoče razširiti na kvasovke, ki ne tvorijo micelija.

General Information

• Status: Published
• Publication Date: 16-Apr-2019
• Withdrawal Date: 30-Oct-2019
• 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: 17-Apr-2019
• Completion Date: 17-Apr-2019
• Directive: 882/2004 - Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 onofficial controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules
• Ref Project: SIST EN ISO 20976-1:2019 - Microbiology of the food chain - Requirements and guidelines for conducting challenge tests of food and feed products - Part 1: Challenge tests to study growth potential, lag time and maximum growth rate (ISO 20976-1:2019)

Standards Content (Sample)

SLOVENSKI STANDARD
01-julij-2019
Mikrobiologija v prehranski verigi - Zahteve in smernice za vodenje izzivnega
preskusa pri kmetijskih pridelkih in živilskih proizvodih - 1. del: Izzivni preskus za
potencial rasti, čas prilagajanja in najvišjo stopnjo rasti (ISO 20976-1:2019)
Microbiology of the food chain - Requirements and guidelines for conducting challenge
tests of food and feed products - Part 1: Challenge tests to study growth potential, lag
time and maximum growth rate (ISO 20976-1:2019)
Mikrobiologie der Lebensmittelkette - Leitfaden zur Durchführung von Challengetests bei
Lebensmitteln und Futtermitteln - Teil 1: Challengetests zur Untersuchung von
Wachstumspotential, der Verzögerungszeit und maximaler Wachstumsrate (ISO 20976-
1:2019)
Microbiologie de la chaîne alimentaire - Exigences et lignes directrices pour la réalisation
des tests d'épreuve microbiologique - Partie 1: Tests de croissance pour étudier le
potentiel de croissance, le temps de latence et le taux de croissance maximal (ISO
20976-1:2019)
Ta slovenski standard je istoveten z: EN ISO 20976-1:2019
ICS:
07.100.30 Mikrobiologija živil Food microbiology
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 20976-1
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2019
EUROPÄISCHE NORM
ICS 07.100.30
English Version
Microbiology of the food chain - Requirements and
guidelines for conducting challenge tests of food and feed
products - Part 1: Challenge tests to study growth
potential, lag time and maximum growth rate (ISO 20976-
1:2019)
Microbiologie de la chaîne alimentaire - Exigences et Mikrobiologie der Lebensmittelkette - Leitfaden zur
lignes directrices pour la réalisation des tests Durchführung von Challengetests bei Lebensmitteln
d'épreuve microbiologique - Partie 1: Tests de und Futtermitteln - Teil 1: Challengetests zur
croissance pour étudier le potentiel de croissance, le Untersuchung von Wachstumspotential, der
temps de latence et le taux de croissance maximal (ISO Verzögerungszeit und maximaler Wachstumsrate (ISO
20976-1:2019) 20976-1:2019)
This European Standard was approved by CEN on 21 January 2019.

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
© 2019 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 20976-1:2019 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 20976-1:2019) 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 October 2019, and conflicting national standards shall
be withdrawn at the latest by October 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 20976-1:2019 has been approved by CEN as EN ISO 20976-1:2019 without any
modification.
INTERNATIONAL ISO
STANDARD 20976-1
First edition
2019-03
Microbiology of the food chain —
Requirements and guidelines for
conducting challenge tests of food and
feed products —
Part 1:
Challenge tests to study growth
potential, lag time and maximum
growth rate
Microbiologie de la chaîne alimentaire — Exigences et lignes
directrices pour la réalisation des tests d'épreuve microbiologique —
Partie 1: Tests de croissance pour étudier le potentiel de croissance, le
temps de latence et le taux de croissance maximal
Reference number
ISO 20976-1:2019(E)
©
ISO 2019
ISO 20976-1:2019(E)
© 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: [phone]
Fax: [phone]
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Website: www.iso.org
Published in Switzerland
ii © ISO 2019 – All rights reserved

ISO 20976-1:2019(E)
Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 4
4.1 General . 4
4.2 Estimation of the growth potential . 6
4.3 Estimation of the growth kinetics parameters (lag time and maximum growth rate) . 7
5 Apparatus . 7
6 Culture media and reagents . 7
7 Study design and sampling . 8
7.1 General . 8
7.2 Setting decision criteria for growth potential . 8
7.3 Number of batches and selection criteria . 8
7.4 Preparation of the test units . 8
7.5 Number of test units to be inoculated. 9
8 Selection of strains . 9
9 Preparation of the inoculum .10
9.1 General .10
9.2 Preparation of the vegetative cell suspensions .10
9.3 Preparation of the spore suspensions .10
10 Inoculation of the tests units .10
11 Controls .11
11.1 Food controls .11
11.2 Control units.11
12 Storage of the test units .12
12.1 General .12
12.2 Estimation of growth potential .12
12.3 Estimation of growth kinetics parameters (lag time and growth rate) .12
13 Analysis .12
14 Expression of the results .13
14.1 General .13
14.2 Growth potential (Δ) .13
14.3 Growth kinetics parameters (lag time and growth rate) .14
15 Test report .14
15.1 General .14
15.2 Aim of the study and type of challenge test .14
15.3 Experimental protocol .
...