DIN EN ISO 17604-2015 Microbiology of the food chain - Carcass sampling for microbiological analysis (ISO 17604 2015) German version EN ISO 17604 2015《食品链微生物学 微生物分析用尸体取样(ISO 17604-.pdf

1、December 2015 English price group 12No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 07.100.30!%J|N“2398943www.din.d

2、eDIN EN ISO 17604Microbiology of the food chain Carcass sampling for microbiological analysis (ISO 17604:2015);English version EN ISO 17604:2015,English translation of DIN EN ISO 17604:2015-12Mikrobiologie der Lebensmittelkette Probenahme von Schlachttierkrpern zur mikrobiologischen Untersuchung (IS

3、O 17604:2015);Englische Fassung EN ISO 17604:2015,Englische bersetzung von DIN EN ISO 17604:2015-12Microbiologie de la chane alimentaire Prlvement dchantillons sur des carcasses en vue de leur analyse microbiologique (ISO 17604:2015);Version anglaise EN ISO 17604:2015,Traduction anglaise de DIN EN I

4、SO 17604:2015-12SupersedesDIN ISO 17604:2011-01www.beuth.deDocument comprises pagesDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.2212.15 DIN EN ISO 17604:2015-12 2 A comma is used as the decimal marker. National foreword This docu

5、ment (EN ISO 17604:2015) has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 9 “Microbiology”, Working Group WG 1 “Microbiological analysis of meat and meat products“ (Secretariat: NEN, Netherlands) in collaboration with Technical Committe

6、e CEN/TC 275 “Food analysis Horizontal methods” (Secretariat: DIN, Germany). The responsible German body involved in its preparation was DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products), Working Committee NA 057-01-06 AA Mikro

7、biologie der Lebensmittelkette. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 6887-1 DIN EN ISO 6887-1 ISO 6887-2 DIN EN ISO 6887-2 ISO 7218 DIN EN ISO 7218 ISO 18593 DIN ISO 18593 Any trade name used in this document is information g

8、iven for the convenience of users and does not constitute an endorsement. Amendments This standard differs from DIN EN ISO 17604:2011-01 as follows: a) the scope of the standard has been extended to include the sampling of carcasses of large mammals, poultry, and game; b) the standard has been compl

9、etely revised; c) Clause 3 “Terms and definitions” has been included; d) the clauses dealing with sampling have been extended and restructured; e) Annexes B to D have been integrated in the main part of the standard. Previous editions DIN ISO 17604 2011-01 :DIN EN ISO 17604:2015-12 3 National Annex

10、NA (informative) Bibliography DIN EN ISO 6887-1, Microbiology of food and animal feeding stuffs Preparation of the test samples, of initial suspension and of decimal dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions DI

11、N EN ISO 6887-2, Microbiology of food and animal feeding stuffs Preparation of the test samples, of initial suspension and of decimal dilutions for microbiological examination Part 2: Specific rules for the preparation of meat and meat products DIN EN ISO 7218, Microbiology of food and animal feedin

12、g stuffs General requirements and guidance for microbiological examinations DIN ISO 18593, Microbiology of food and animal feeding stuffs Horizontal methods for sampling techniques from surfaces using contact plates and swabs DIN EN ISO 17604:2015-12 4 This page is intentionally blank EUROPEAN STAND

13、ARD NORME EUROPENNE EUROPISCHE NORM EN ISO 17604 September 2015 ICS 07.100.30 English Version Microbiology of the food chain - Carcass sampling for microbiological analysis (ISO 17604:2015) Microbiologie de la chane alimentaire - Prlvement dchantillons sur des carcasses en vue de leur analyse microb

14、iologique (ISO 17604:2015) Mikrobiologie der Lebensmittelkette - Probenahme von Schlachttierkrpern zur mikrobiologischen 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

15、 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 Stand

16、ard 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 nati

17、onal 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, Slo

18、vakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2015 CEN All rights of exploitation in any form and by any mea

19、ns reserved worldwide for CEN national Members. Ref. No. EN ISO 17604:2015 EForeword .Introduction 1 Scope .2 Normative references 3 Terms and definitions .4 General principles .5 Sampling plans .6 Sampling points on the production line .7 Sampling sites on carcasses 7.1 Large mammals 7.2 Poultry, s

20、mall mammals, and other small animals.7.3 Game 8 Sampling techniques 8.1 General .8.2 Excision methods 8.2.1 Cork borer method .8.2.2 Template excision method 8.2.3 Skin sampling.8.3 Swabbing methods .8.3.1 Wet and dry stick swab method 8.3.2 Sponge, tampon swab, and small cloth method .8.4 Carcass

21、rinsing method 8.4.1 Reagent 8.4.2 Equipment 8.4.3 Collection of samples 9 Storage and transport of samples 10 Microbiological examination of samples .10.1 General 10.2 Initial preparation of samples .10.2.1 Swabbing methods 10.2.2 Excised samples .10.2.3 Carcass rinse samples.10.3 Enumeration and d

22、etection of microorganisms .Annex A (informative) Sampling sites Bibliography .1Contents Page2EN ISO 17604:2015 (E) European foreword ,. 3 45666778889999991010111111121212121313131313131313148DIN EN ISO 17604:2015-12 European foreword This document (EN ISO 17604:2015) has been prepared by Technical

23、Committee ISO/TC 34products 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 th

24、e 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

25、 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 M

26、acedonia, 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

27、 CEN as EN ISO 17604:2015 without any modification. 3EN ISO 17604:2015 (E) DIN EN ISO 17604:2015-12 “FoodForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is norma

28、lly 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 th

29、e 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

30、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 ma

31、y 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).

32、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 ISOs adherence to the WTO principles in

33、 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 tech

34、nically revised. It also incorporates the Amendment ISO 17604:2003/Amd.1:2009.4EN ISO 17604:2015 (E) DIN EN ISO 17604:2015-12 IntroductionIt is generally agreed that the determination of microbial counts and the prevalence and/or numbers of pathogenic microorganisms on carcasses is essential for val

35、idation 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

36、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 des

37、cribed in this International Standard, can also be of interest for trade in meat and meat products.5EN ISO 17604:2015 (E) DIN EN ISO 17604:2015-12 1 ScopeThis International Standard specifies sampling methods for the detection and enumeration of microorganisms on the surface of carcasses or parts of

38、 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 syst

39、ems 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

40、 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 referencesThe following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For

41、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 microbiologi

42、cal examination Part 1: General rules for the preparation of the initial suspension and decimal dilutionsISO 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 pre

43、paration of meat and meat productsISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply.3.1carcassbody of an animal after slaughter

44、 and dressing3.2excision techniqueremoval of measured areas of the surface tissue or skin by cutting3.3gamewild 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 birds6EN ISO 17604:2015 (E) DIN EN IS

45、O 17604:2015-12 3.4large mammalcattle (including buffaloes, bison), sheep, pigs (including wild boar), various types of deer (including reindeer, antelopes), horses (including donkeys and mules)3.5poultrysmall-sized or medium-sized birdEXAMPLE chicken, duck, goose, turkey, pigeon, pheasant, quail, g

46、rouse.3.6sampling plandescription of the examination of a required number of sample units by a defined analytical method, including the criteria for acceptance3.7sampling pointstage on the production line where a sample is taken3.8sampling siteplace on the carcass where a sample is taken3.9small mam

47、mal and other small animallagomorph (e.g. hare, rabbit), rodent, turtle, frog3.10swabbing methodtechnique 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 surfaces4 General principlesThe choice of sampling met

48、hod 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 microorganis

49、ms 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 contaminat