SIST EN ISO 20976-2:2023
(Main)Microbiology of the food chain - Requirements and guidelines for conducting challenge tests of food and feed products - Part 2: Challenge tests to study inactivation potential and kinetic parameters (ISO 20976-2:2022)
Microbiology of the food chain - Requirements and guidelines for conducting challenge tests of food and feed products - Part 2: Challenge tests to study inactivation potential and kinetic parameters (ISO 20976-2:2022)
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 Challenge-Tests bei Lebensmitteln und Futtermitteln - Teil 2: Challenge-Tests zur Untersuchung von Inaktivierungspotenzial und kinetischer Parameter (ISO 20976-2:2022)
Dieses Dokument legt Verfahrensanweisungen für die Durchführung von mikrobiologischen Challenge-Tests für Inaktivierungsuntersuchungen an vegetativen Bakterien und Bakteriensporen in den Ausgangsstoffen und Inhaltsstoffen sowie in Zwischen- oder Endprodukten fest.
Die Verwendung dieses Dokuments 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 2: Tests d’inactivation pour étudier le potentiel d’inactivation et les paramètres de kinétique (ISO 20976-2:2022)
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 preskusa ustreznosti kmetijskih pridelkov in živilskih proizvodov - 2. del: Preskus ustreznosti za študijo inaktivacijskega potenciala in kinetičnih parametrov (ISO 20976-2:2022)
Ta dokument določa protokole za vodenje preskusov ustreznosti za študije rasti vegetativnih in sporastih bakterij v surovih živilih in vmesnih ali končnih proizvodih.
Uporabo tega dokumenta je mogoče razširiti na kvasovke, ki ne tvorijo micelija.
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-januar-2023
Mikrobiologija v prehranski verigi - Zahteve in smernice za vodenje preskusa
ustreznosti kmetijskih pridelkov in živilskih proizvodov - 2. del: Preskus
ustreznosti za študijo inaktivacijskega potenciala in kinetičnih parametrov (ISO
20976-2:2022)
Microbiology of the food chain - Requirements and guidelines for conducting challenge
tests of food and feed products - Part 2: Challenge tests to study inactivation potential
and kinetic parameters (ISO 20976-2:2022)
Mikrobiologie der Lebensmittelkette - Anforderungen und Leitfaden zur Durchführung
von Challenge-Tests bei Lebensmitteln und Futtermitteln - Teil 2: Challenge-Tests zur
Untersuchung von Inaktivierungspotenzial und kinetischer Parameter (ISO 20976-
2:2022)
Microbiologie de la chaîne alimentaire - Exigences et lignes directrices pour la réalisation
des tests d'épreuve microbiologique - Partie 2: Tests d’inactivation pour étudier le
potentiel d’inactivation et les paramètres de kinétique (ISO 20976-2:2022)
Ta slovenski standard je istoveten z: EN ISO 20976-2:2022
ICS:
07.100.30 Mikrobiologija živil Food microbiology
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 20976-2
EUROPEAN STANDARD
NORME EUROPÉENNE
November 2022
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 2: Challenge tests to study inactivation
potential and kinetic parameters (ISO 20976-2:2022)
Microbiologie de la chaîne alimentaire - Exigences et Mikrobiologie der Lebensmittelkette - Anforderungen
lignes directrices pour la réalisation des tests und Leitfaden zur Durchführung von Challenge-Tests
d'épreuve microbiologique - Partie 2: Tests bei Lebensmitteln und Futtermitteln - Teil 2:
d'inactivation pour étudier le potentiel d'inactivation Challenge-Tests zur Untersuchung von
et les paramètres de kinétique (ISO 20976-2:2022) Inaktivierungspotenzial und kinetischer Parameter
(ISO 20976-2:2022)
This European Standard was approved by CEN on 19 September 2022.
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, 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, Türkiye 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
© 2022 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 20976-2:2022 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 20976-2:2022) 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 May 2023, and conflicting national standards shall be
withdrawn at the latest by May 2023.
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.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
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, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 20976-2:2022 has been approved by CEN as EN ISO 20976-2:2022 without any
modification.
INTERNATIONAL ISO
STANDARD 20976-2
First edition
2022-10
Microbiology of the food chain —
Requirements and guidelines for
conducting challenge tests of food and
feed products —
Part 2:
Challenge tests to study inactivation
potential and kinetic parameters
Microbiologie de la chaîne alimentaire — Exigences et lignes
directrices pour la réalisation des tests d'épreuve microbiologiques —
Partie 2: Tests d’inactivation pour étudier le potentiel d’inactivation
et les paramètres de la cinétique d’inactivation
Reference number
ISO 20976-2:2022(E)
ISO 20976-2:2022(E)
© ISO 2022
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: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
ISO 20976-2:2022(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 5
5 Apparatus . 7
6 Culture media and reagents .7
7 Study design and sampling . 7
7.1 General . 7
7.2 Setting target reduction level for the inactivation study . 8
7.3 Number of batches. 8
7.4 Preparation of the test units . 8
7.5 Number of control units and test units . 9
8 Selection of strains . 9
9 Preparation of the inoculum . 9
9.1 General . 9
9.2 Preparation of the vegetative cells . 10
9.3 Preparation of the spores . 10
10 Inoculation of the test units .10
11 Controls . .12
11.1 Uninoculated controls .12
11.2 Inoculated controls . 12
12 Treatment of the test units .12
13 Analysis . .12
14 Expression of the results .13
14.1 General .13
14.2 Inactivation potential .13
14.3 Inactivation kinetics parameters. 14
14.3.1 General . 14
14.3.2 Primary inactivation kinetics parameters . 14
14.3.3 Secondary inactivation kinetics parameters . 15
14.4 Simulation of inactivation .15
15 Test report .16
15.1 General . 16
15.2 Aim of the study, type of challenge test and target reduction level . 16
15.3 Experimental protocol . . 17
15.4 Sample analysis . . 17
...
SLOVENSKI STANDARD
01-januar-2023
Mikrobiologija v prehranski verigi - Zahteve in smernice za vodenje izzivnega
preskusa pri kmetijskih pridelkih in živilskih proizvodih - 2. del: Izzivni preskus za
raziskavo inaktivacijskega potenciala in kinetičnih parametrov (ISO 20976-2:2022)
Microbiology of the food chain - Requirements and guidelines for conducting challenge
tests of food and feed products - Part 2: Challenge tests to study inactivation potential
and kinetic parameters (ISO 20976-2:2022)
Mikrobiologie der Lebensmittelkette - Anforderungen und Leitfaden zur Durchführung
von Challenge-Tests bei Lebensmitteln und Futtermitteln - Teil 2: Challenge-Tests zur
Untersuchung von Inaktivierungspotenzial und kinetischer Parameter (ISO 20976-
2:2022)
Microbiologie de la chaîne alimentaire - Exigences et lignes directrices pour la réalisation
des tests d'épreuve microbiologique - Partie 2: Tests d’inactivation pour étudier le
potentiel d’inactivation et les paramètres de kinétique (ISO 20976-2:2022)
Ta slovenski standard je istoveten z: EN ISO 20976-2:2022
ICS:
07.100.30 Mikrobiologija živil Food microbiology
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 20976-2
EUROPEAN STANDARD
NORME EUROPÉENNE
November 2022
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 2: Challenge tests to study inactivation
potential and kinetic parameters (ISO 20976-2:2022)
Microbiologie de la chaîne alimentaire - Exigences et Mikrobiologie der Lebensmittelkette - Anforderungen
lignes directrices pour la réalisation des tests und Leitfaden zur Durchführung von Challenge-Tests
d'épreuve microbiologique - Partie 2: Tests bei Lebensmitteln und Futtermitteln - Teil 2:
d'inactivation pour étudier le potentiel d'inactivation Challenge-Tests zur Untersuchung von
et les paramètres de kinétique (ISO 20976-2:2022) Inaktivierungspotenzial und kinetischer Parameter
(ISO 20976-2:2022)
This European Standard was approved by CEN on 19 September 2022.
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, 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, Türkiye 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
© 2022 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 20976-2:2022 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 20976-2:2022) 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 May 2023, and conflicting national standards shall be
withdrawn at the latest by May 2023.
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.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
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, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 20976-2:2022 has been approved by CEN as EN ISO 20976-2:2022 without any
modification.
INTERNATIONAL ISO
STANDARD 20976-2
First edition
2022-10
Microbiology of the food chain —
Requirements and guidelines for
conducting challenge tests of food and
feed products —
Part 2:
Challenge tests to study inactivation
potential and kinetic parameters
Microbiologie de la chaîne alimentaire — Exigences et lignes
directrices pour la réalisation des tests d'épreuve microbiologiques —
Partie 2: Tests d’inactivation pour étudier le potentiel d’inactivation
et les paramètres de la cinétique d’inactivation
Reference number
ISO 20976-2:2022(E)
ISO 20976-2:2022(E)
© ISO 2022
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: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
ISO 20976-2:2022(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 5
5 Apparatus . 7
6 Culture media and reagents .7
7 Study design and sampling . 7
7.1 General . 7
7.2 Setting target reduction level for the inactivation study . 8
7.3 Number of batches. 8
7.4 Preparation of the test units . 8
7.5 Number of control units and test units . 9
8 Selection of strains . 9
9 Preparation of the inoculum . 9
9.1 General . 9
9.2 Preparation of the vegetative cells . 10
9.3 Preparation of the spores . 10
10 Inoculation of the test units .10
11 Controls . .12
11.1 Uninoculated controls .12
11.2 Inoculated controls . 12
12 Treatment of the test units .12
13 Analysis . .12
14 Expression of the results .13
14.1 General .13
14.2 Inactivation potential .13
14.3 Inactivation kinetics parameters. 14
14.3.1 General . 14
14.3.2 Primary inactivation kinetics parameters . 14
14.3.3 Secondary inactivation kinetics parameters . 15
14.4 Simulation of inactivation .15
15 Test report .16
15.1 General . 16
15.2 Aim of the study, type of challenge test and target reduction level . 16
15.3 Experimental protocol . . 17
15.4 Sample analysis . . 17
...
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