SIST EN ISO 6888-1:1999/A1:2003
(Amendment)Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium - Amendment 1: Inclusion of precision data (ISO 6888-1:1999/Amd 1:2003)
Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium - Amendment 1: Inclusion of precision data (ISO 6888-1:1999/Amd 1:2003)
Mikrobiologie von Lebensmitteln und Futtermitteln - Horizontales Verfahren für die Zählung von koagulase-positiven Staphylokokken (Staphylococcus aureus und andere Spezies) - Teil 1: Verfahren mit Baird-Parker-Agar - Änderung 1: Präzisionsdaten (ISO 6888-1:1999/Amd 1:2003)
Microbiologie des aliments - Méthode horizontale pour le dénombrement des staphylocoques a coagulase positive (Staphylococcus aureus et autres especes) - Partie 1: Technique utilisant le milieu gélosé de Baird-Parker - Amendement 1: Inclusion des données de fidélité (ISO 6888-1:1999/Amd 1:2003)
Mikrobiologija živil in krme - Horizontalna metoda štetja koagulaza pozitivnih stafilokokov (Staphylococcus aureus in drugih vrst) - 1. del: Tehnika uporabe Baird-Parkerjevega agarja - Dopolnilo 1: Vključitev natančnosti podatkov (ISO 6888-2:1999/Amd 1:2003)
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Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 6888-1:1999/A1:2003
01-november-2003
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Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of
coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1:
Technique using Baird-Parker agar medium - Amendment 1: Inclusion of precision data
(ISO 6888-1:1999/Amd 1:2003)
Mikrobiologie von Lebensmitteln und Futtermitteln - Horizontales Verfahren für die
Zählung von koagulase-positiven Staphylokokken (Staphylococcus aureus und andere
Spezies) - Teil 1: Verfahren mit Baird-Parker-Agar - Änderung 1: Präzisionsdaten (ISO
6888-1:1999/Amd 1:2003)
Microbiologie des aliments - Méthode horizontale pour le dénombrement des
staphylocoques a coagulase positive (Staphylococcus aureus et autres especes) - Partie
1: Technique utilisant le milieu gélosé de Baird-Parker - Amendement 1: Inclusion des
données de fidélité (ISO 6888-1:1999/Amd 1:2003)
Ta slovenski standard je istoveten z: EN ISO 6888-1:1999/A1:2003
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST EN ISO 6888-1:1999/A1:2003 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 6888-1:1999/A1:2003
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SIST EN ISO 6888-1:1999/A1:2003
EUROPEAN STANDARD
EN ISO 6888-1:1999/A1
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2003
ICS 07.100.30
English version
Microbiology of food and animal feeding stuffs - Horizontal
method for the enumeration of coagulase-positive staphylococci
(Staphylococcus aureus and other species) - Part 1: Technique
using Baird-Parker agar medium - Amendment 1: Inclusion of
precision data (ISO 6888-1:1999/Amd 1:2003)
Microbiologie des aliments - Méthode horizontale pour le Mikrobiologie von Lebensmitteln und Futtermitteln -
dénombrement des staphylocoques à coagulase positive Horizontales Verfahren für die Zählung von koagulase-
(Staphylococcus aureus et autres espèces) - Partie 1: positiven Staphylokokken (Staphylococcus aureus und
Technique utilisant le milieu gélosé de Baird-Parker - andere Spezies) - Teil 1: Verfahren mit Baird-Parker-Agar -
Amendement 1: Inclusion des données de fidélité (ISO Änderung 1: Präzisionsdaten (ISO 6888-1:1999/Amd
6888-1:1999/Amd 1:2003) 1:2003)
This amendment A1 modifies the European Standard EN ISO 6888-1:1999; it was approved by CEN on 2 June 2003.
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 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 Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2003 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6888-1:1999/A1:2003 E
worldwide for CEN national Members.
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SIST EN ISO 6888-1:1999/A1:2003
EN ISO 6888-1:1999/A1:2003 (E)
CORRECTED 2003-09-24
Foreword
This document (EN ISO 6888-1:1999/A1:2003) has been prepared by Technical Committee
ISO/TC 34 "Agricultural 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 January 2004, and conflicting national
standards shall be withdrawn at the latest by January 2004.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium, Czech
Republic, Denmark, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and
the United Kingdom.
Endorsement notice
The text of ISO 6888-1:1999/Amd 1 has been approved by CEN as
EN ISO 6888-1:1999/A1:2003 without any modifications.
2
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SIST EN ISO 6888-1:1999/A1:2003
INTERNATIONAL ISO
STANDARD 6888-1
First edition
1999-02-15
AMENDMENT 1
2003-07-01
Microbiology of food and animal feeding
stuffs — Horizontal method for the
enumeration of coagulase-positive
staphylococci (Staphylococcus aureus
and other species) —
Part 1:
Technique using Baird-Parker agar
medium
AMENDMENT 1: Inclusion of precision data
Microbiologie des aliments — Méthode horizontale pour le
dénombrement des staphylocoques à coagulase positive
(Staphylococcus aureus et autres espèces) —
Partie 1: Technique utilisant le milieu gélosé de Baird-Parker
AMENDEMENT 1: Inclusion des données de fidélité
Reference number
ISO 6888-1:1999/Amd.1:2003(E)
©
ISO 2003
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SIST EN ISO 6888-1:1999/A1:2003
ISO 6888-1:1999/Amd.1:2003(E)
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ii © ISO 2003 — All rights reserved
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SIST EN ISO 6888-1:1999/A1:2003
ISO 6888-1:1999/Amd.1:2003(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.
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.
Amendment 1 to ISO 6888-1:1999 was prepared by Technical Committee ISO/TC 34, Food products,
Subcommittee SC 9, Microbiology.
© ISO 2003 — All rights reserved iii
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SIST EN ISO 6888-1:1999/A1:2003
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SIST EN ISO 6888-1:1999/A1:2003
ISO 6888-1:1999/Amd.1:2003(E)
Microbiology of food and animal feeding stuffs — Horizontal
method for the enumeration of coagulase-positive
staphylococci (Staphylococcus aureus and other species) —
Part 1:
Technique using Baird-Parker agar medium
AMENDMENT 1: Inclusion of precision data
Page iv
Introduction, Subclause 0.2
Replace part of the second paragraph by the following text.
“Both parts of ISO 6888 are given equivalent status. Nevertheless, it is recommended to use the procedure
described in ISO 6888-2 (see reference [1]) for the foods (such as cheeses made from raw milk and certain
raw meat products) likely to be contaminated by:”
Page 6
Subclause 9.4.1
Replace Note 1 and Note 2 by the following text.
“NOTE 1 Typical colonies are black or grey, shining and convex (1 mm to 1,5 mm in diameter after incubation for 24 h,
and 1,5 mm to 2,5 mm in diameter after incubation for 48 h) and are surrounded by a clear zone which may be partially
opaque. After incubation for at least 24 h, an opalescent ring immediately in contact with the colonies may appear in this
clear zone.
NOTE 2 Atypical colonies have the same size as typical colonies and may present one of the following morphologies:
shining black colonies with or without a narrow white edge; the clear zone is absent or barely visible and the
opalescent ring is absent or hardly visible;
grey colonies free of clear zone.
Atypical colonies are formed mainly by strains of coagulase-positive staphylococci contaminating, for example, dairy
products, shrimps and giblets. They are less often formed by strains of coagulase-positive staphylococci contaminating
other products.
NOTE 3 Other colonies are all the remaining colonies possibly present on the plates that do not show the typical or
atypical appearance described in Notes 1 and 2, and are considered as the background flora.”
© ISO 2003 — All rights reserved 1
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