EN ISO 13307-2013 en Microbiology of food and animal feed - Primary production stage - Sampling techniques《食品和动物饲料微生物学 初级生产阶段 采样技术》.pdf

1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS EN ISO 13307:2013Microbiology of food andanimal feed Primaryproduction stage Samplingtechniques (ISO 13307:2013)BS EN ISO 13307:2013 BRITISH STANDARDNational forewordThis Brit

2、ish Standard is the UK implementation of EN ISO13307:2013.The UK participation in its preparation was entrusted to TechnicalCommittee AW/9, Microbiology.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all t

3、he necessaryprovisions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2013. Published by BSI StandardsLimited 2013ISBN 978 0 580 67813 4ICS 07.100.30Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standa

4、rd was published under the authority of theStandards Policy and Strategy Committee on 30 April 2013.Amendments issued since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 13307 March 2013 ICS 07.100.30 English Version Microbiology of food and animal feed - Prim

5、ary production stage - Sampling techniques (ISO 13307:2013) Microbiologie des aliments - Stade de production primaire -Techniques de prlvement (ISO 13307:2013) Mikrobiologie von Lebensmitteln und Futtermitteln - Primrproduktion - Probenahmetechniken (ISO 13307:2013) This European Standard was approv

6、ed by CEN on 1 March 2013. 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 sta

7、ndards 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

8、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

9、, 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 COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management

10、Centre: Avenue Marnix 17, B-1000 Brussels 2013 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 13307:2013: EBS EN ISO 13307:2013EN ISO 13307:2013 (E) 3 Foreword This document (EN ISO 13307:2013) has been prepared by Technical C

11、ommittee CEN/TC 275 “Food analysis - Horizontal methods”, the secretariat of which is held by DIN, in collaboration with Technical Committee ISO/TC 34 “Food products“. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsemen

12、t, at the latest by September 2013, and conflicting national standards shall be withdrawn at the latest by September 2013. 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 identi

13、fying 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 Yugosl

14、av 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. BS EN ISO 13307:2013ISO 13307:2013(E) ISO 2013 All

15、 rights reserved iiiContents PageForeword iv1 Scope . 12 Normative references 13 Terms and definitions . 14 General arrangement 14.1 General . 14.2 Sampling personnel 14.3 Packing and labelling of samples 24.4 Preparation of a sampling form 25 Diluents and disinfectants 26 Apparatus and materials 47

16、 Sampling techniques General recommendations . 58 Sampling techniques in the farm environment 58.1 Samples taken after cleaning and disinfection 58.2 Surface sampling . 68.3 Sampling floors . 68.4 Dust samples . 88.5 Water samples . 88.6 Moores drain swabs or tampon swab samples 98.7 Rope swabs . 98

17、.8 Disposable in-line milk filters 99 Techniques for taking samples from animals 99.1 Sampling from animals on the farm . 99.2 Sampling animals at slaughter . 1010 Sampling techniques in the hatchery .1210.1 General 1210.2 Hatcher basket liner samples 1210.3 Broken eggshells . 1210.4 Hatcher fluff 1

18、210.5 Meconium . 1310.6 Swabs from hatcher baskets . 1310.7 Macerated hatchery waste . 1310.8 Dead-in-shell embryos 1310.9 Cull chicks . 1410.10 Samples from chick deliveries on the farm . 1411 Techniques for sampling animal transport vehicles, modules, and crates 1411.1 General 1411.2 Vehicles for

19、large animals (cattle, sheep, pigs, horses) .1411.3 Transport crates and modules for poultry . 1411.4 Sampling transport vehicles after cleaning and disinfection .1512 Storage and transport of samples 1512.1 General recommendations.1512.2 Recommendations for sensitive organisms 15BS EN ISO 13307:201

20、3ISO 13307:2013(E)ForewordISO (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 subj

21、ect 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 (IE

22、C) 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 committee

23、s 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 hel

24、d responsible for identifying any or all such patent rights.ISO 13307 was prepared by the European Committee for Standardization (CEN) in collaboration with ISO Technical Committee TC 34, Food products, Subcommittee SC 9, Microbiology, in accordance with the Agreement on technical cooperation betwee

25、n ISO and CEN (Vienna Agreement).iv ISO 2013 All rights reservedBS EN ISO 13307:2013INTERNATIONAL STANDARD ISO 13307:2013(E)Microbiology of food and animal feed Primary production stage Sampling techniques1 ScopeThis International Standard specifies sampling techniques within the primary food-animal

26、 production stage, for detection or enumeration of viable microorganisms with particular reference to food-borne pathogens.This International Standard is not intended for use in diagnosis of animal disease.2 Normative referencesThe following referenced documents are indispensable for the application

27、 of this document. 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 dil

28、utions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutionsISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations3 Terms and definitionsFor the purposes of this d

29、ocument, the following terms and definitions apply.3.1primary production stageincludes all the stages of food production from farm until harvest or entry to the slaughterhouse3.2laboratory samplesample prepared for sending to the laboratory and intended for inspection or testing4 General arrangement

30、4.1 GeneralThe parties concerned or their representatives may be given the opportunity to be present when sampling is performed.Whenever special, e.g statutory, requirements are given for the sampling and/or arise from a specific analysis to be performed, these requirements shall be followed.4.2 Sam

31、pling personnelSampling for microbiological examination shall always be undertaken by a person trained and experienced in the technique of sampling for microbiological purposes. ISO 2013 All rights reserved 1BS EN ISO 13307:2013ISO 13307:2013(E)4.3 Packing and labelling of samplesSamples shall be pa

32、cked in order to avoid cross-contamination and to prevent leakage or loss of moisture. They shall be clearly identified.The minimum details that shall accompany the samples are: the nature of the matrix, its identification, the name or initials of the person responsible for taking the samples, as we

33、ll as the date, time (if appropriate), and place of sampling.This information should be recorded on a form. One form can be used for several samples provided each has unique identification and the samples are accompanied by the sampling form which lists the sample details with their unique identifyi

34、ng codes.4.4 Preparation of a sampling formSamples shall be accompanied by a report, ideally completed on a standard form provided by the laboratory, signed or initialled by the sampling personnel. The report shall give the following particulars: the place, date and time (if appropriate)of sampling;

35、 the names of the sampling personnel; the nature, number, and identity of samples constituting the consignment; the purpose of sampling and the microorganisms to be sought.When appropriate, the report shall also include any relevant conditions or circumstances, and any special information relating t

36、o the product being sampled, e.g. difficulty in achieving representative samples.If any additives such as diluents, transport media or neutralizing agents are used, these shall be recorded.5 Diluents and disinfectants5.1 Diluents.5.1.1 General. Diluent used for moistening all kind of swabs (bootswab

37、s, stick swabs etc.): peptone salt solution prepared according to ISO 6887-1; buffered peptone water prepared according to ISO 6887-1; sterile water; potable water for samples where this would not interfere with the analysis, e.g. bootswabs.5.1.2 Medium for transporting swabs for specific purposes.

38、The general aim of these media is to ensure survival of the target population, e.g. Campylobacter are particularly sensitive to drying.Examples of transport media: buffered peptone water for Salmonella prepared according to ISO 6887-1; CaryBlair transport medium or equivalent; Amies charcoal transpo

39、rt medium or equivalent.In circumstances where the sample is acidic or alkaline, or may become so during transportation, it may be useful to use a buffered diluent.Consideration should be given, if enumeration is intended, to the possibility of multiplication of the target or competing organisms bef

40、ore examination in the laboratory.2 ISO 2013 All rights reservedBS EN ISO 13307:2013ISO 13307:2013(E)5.2 Disinfectants for decontamination of packaging, instruments and surfaces of certain samples5.2.1 Ethanol 70 % volume fraction.5.2.2 Alcohol wipes.5.3 Neutralizers for disinfectant residues5.3.1 G

41、eneral. An appropriate neutralizer for all situations cannot be prescribed as each disinfectant is optimally neutralized by a specific chemical substance (see Table 1). However, if the use of disinfectant is suspected, but its composition is unknown, a neutralizer for general use (5.3.2) can be used

42、.Table 1 Neutralizing agent components and neutralized constituentsNeutralizing agent components Neutralized constituents Soya lecithin Sorbitan monooleate (polysorbate 80) L-HistidineSodium thiosulfate (Na2S2O35H2O) Quaternary ammonium Ethanol Aldehydes Halogen Phenols Disodium phosphate (Na2HPO412

43、H2O) Acid or alkaline5.3.2 Neutralizer for general use.5.3.2.1 Composition.Soya lecithin 3,0 gSorbitan monooleate (polysorbate 80) 30,0 gl-Histidine 1,0 gSodium thiosulfate (Na2S2O35H2O) 7,8 gDisodium phosphate (Na2HPO412H2O) 100,8 gWater 1 000 ml5.3.2.2 Preparation. Dissolve the components in the w

44、ater by heating. Sterilize for 15 min in the autoclave maintained at 121 C. The prepared medium can be stored at (5 3) C for 3 months in a tightly closed light-proof container.This neutralizing liquid is normally used at 10 % volume fraction in diluents (5.1). ISO 2013 All rights reserved 3BS EN ISO

45、 13307:2013ISO 13307:2013(E)6 Apparatus and materials6.1 Sampling equipment and description.6.1.1 General. Non-disposable sampling equipment should be sterilized before use, e.g. by moist heat (autoclave) or dry heat (oven), according to ISO 7218. In certain situations, chemical decontamination may

46、be appropriate. After such treatment, the equipment should be clean, sterile and free of inhibitory substances. If the equipment needs to be reused while taking samples, sterilization shall be done preferably by flaming (see 6.1.10) or with 70 % volume fraction ethanol or with any other appropriate

47、disinfectant (refer to ISO 7218). Sealed packs containing multiple plastics disposable equipment (e.g. gloves, overboots, plastics bags) are suitable for use during sampling of products from the primary production stage. On each sampling occasion (e.g. each different farm), a fresh pack should be us

48、ed. During sampling, every precaution shall be taken to avoid contamination of the unused disposable materials/equipment.6.1.2 Gloves, disposable, single use, impervious, used during sampling to protect the sampler and to avoid cross-contamination. An alternative is to use plastics bags, inverted ov

49、er the hand(s).6.1.3 Overboots, strong clean plastics bags of appropriate size, or boot-shaped plastics covering made specifically to put over boots or shoes, used for two purposes: as biosecurity while visiting a farm to avoid introducing contamination; and to put over boots just before sampling with bootswabs (6.1.6).6.1.4 Fabric swabs, normally large sterile portions of cloth, such as gauze, cellulose-based sponge, woven or non-woven fabric which are used to swab large surface areas.6.1.5 Stick swabs, cotton-bud swabs an