1、BSI Standards Publication PD CEN ISO/TS 17728:2015 Microbiology of the food chain Sampling techniques for microbiological analysis of food and feed samplesPD CEN ISO/TS 17728:2015 PUBLISHED DOCUMENT National foreword This Published Document is the UK implementation of CEN ISO/TS 17728:2015. The UK p
2、articipation in its preparation was entrusted to Technical Committee AW/9, Microbiology. A list of organizations represented on this committee can be obtained on request to its secretary. This publication does not purport to include all the necessary provisions of a contract. Users are responsible f
3、or its correct application. The British Standards Institution 2015. Published by BSI Standards Limited 2015 ISBN 978 0 580 77717 2 ICS 07.100.30 Compliance with a British Standard cannot confer immunity from legal obligations. This Published Document was published under the authority of the Standard
4、s Policy and Strategy Committee on 30 June 2015. Amendments/corrigenda issued since publication Date T e x t a f f e c t e d TECHNICAL SPECIFICATION SPCIFICATION TECHNIQUE TECHNISCHE SPEZIFIKATION CEN ISO/TS 17728 June 2015 ICS 07.100.30 English Version Microbiology of the food chain - Sampling tech
5、niques for microbiological analysis of food and feed samples (ISO/TS 17728:2015) Microbiologie de la chane alimentaire - Techniques de prlvement pour lanalyse microbiologique dchantillons daliments (ISO/TS 17728:2015) Mikrobiologie der Lebensmittelkette - Probenahmetechniken fr die mikrobiologische
6、Untersuchung von Lebens- und Futtermittelproben (ISO/TS 17728:2015) This Technical Specification (CEN/TS) was approved by CEN on 16 March 2015 for provisional application. The period of validity of this CEN/TS is limited initially to three years. After two years the members of CEN will be requested
7、to submit their comments, particularly on the question whether the CEN/TS can be converted into a European Standard. CEN members are required to announce the existence of this CEN/TS in the same way as for an EN and to make the CEN/TS available promptly at national level in an appropriate form. It i
8、s permissible to keep conflicting national standards in force (in parallel to the CEN/TS) until the final decision about the possible conversion of the CEN/TS into an EN is reached. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark,
9、 Estonia, Finland, Former Yugoslav 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 United Kingdom. EUROPEAN COMMITTEE FOR
10、 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 means reserved worldwide for CEN national Members. Ref. No. CEN ISO/TS 17728:2015 EPD CEN ISO/TS
11、17728:2015 CEN ISO/TS 17728:2015 (E) 3 European foreword This document (CEN ISO/TS 17728:2015) has been prepared by 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”. Attention is drawn to the
12、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 such patent rights. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countri
13、es are bound to announce this Technical Specification: 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,
14、Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO/TS 17728:2015 has been approved by CEN as CEN ISO/TS 17728:2015 without any modification. PD CEN ISO/TS 17728:2015ISO/TS 17728:2015(E)Foreword iv Introduction
15、v 1 Scope . 1 2 Normative references 1 3 T erms and definitions . 1 3.1 Sampling . 1 3.2 Samples . 2 3.3 Products 3 3.4 Sample handling 3 4 Principles and general requirements . 4 5 Sampling plan 4 6 Personnel . 5 6.1 General arrangements 5 6.2 Sampling personnel (samplers) . 5 7 Sampling techniques
16、 5 7.1 Equipment . 5 7.2 Sampling techniques: General protocol . 6 7.2.1 Bulk products (liquids, solids, powders, granules, etc.) 6 7.2.2 Packaged products (refrigerated, frozen, or ambient) 7 7.2.3 Refrigerated products . 7 7.2.4 Separated frozen products 7 7.2.5 Blocks of frozen products (e.g. mea
17、t or fish) . 8 7.2.6 Ambient products . 8 7.2.7 Hot products 8 7.2.8 Consumer portions in restaurants . 9 7.3 Sampling techniques for specific products . 9 7.3.1 Live shellfish (bivalve molluscs, gastropods, echinoderms, and tunicates) . 9 7.3.2 Fruits and vegetables, spices and herbs, coffee, tea,
18、etc. 10 7.3.3 Whole eggs .10 7.3.4 Canned food 10 7.3.5 Feeds10 7.3.6 Special cases, e.g. neck skin of poultry or carcass rinses .10 7.3.7 Spoiled samples .10 7.3.8 Sampling with automatic apparatus 10 8 Packing and labelling of samples .11 9 Preparation of a sampling form (sampling report) 11 10 Tr
19、ansport 11 10.1 Apparatus and equipment .12 10.1.1 Refrigerators, freezers, cool boxes, boxes or containers, cold packs .12 10.1.2 Temperature-monitoring equipment 12 10.2 Transport protocol12 10.2.1 Transport by the laboratory 13 10.2.2 Transport by a contractor or courier 13 11 Reception at the la
20、boratory .14 Annex A (informative) Flow chart of sampling .15 Annex B (informative) Method for sampling a frozen piece or block (from ISO 6887-1) 16 Bibliography .17 ISO 2015 All rights reserved iii Contents PagePD CEN ISO/TS 17728:2015ISO/TS 17728:2015(E) Foreword ISO (the International Organizatio
21、n 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
22、 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. The p
23、rocedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the edit
24、orial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives). 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. Details of any patent rig
25、hts identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents). Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement. For an ex
26、planation 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 the Technical Barriers to Trade (TBT), see the following URL: Foreword Supplementary Information. ISO/TS 17728 was prepared by the Eur
27、opean Committee for Standardization (CEN) in collaboration with ISO/TC 34, Food products, Subcommittee SC 9, Microbiology, in accordance with the Agreement on technical cooperation between ISO and CEN (Vienna Agreement).iv ISO 2015 All rights reservedPD CEN ISO/TS 17728:2015ISO/TS 17728:2015(E) Intr
28、oduction Some information on sampling techniques given in this Technical Specification is intended as guidance only; other parts are mandatory. For some aspects of sampling, agreements and/or contracts with laboratory clients are necessary to ensure the method and extent of sampling to meet their re
29、quirements. ISO 2015 All rights reserved vPD CEN ISO/TS 17728:2015 ISO/TS 17728:2015(E)PD CEN ISO/TS 17728:2015Microbiology of the food chain Sampling techniques for microbiological analysis of food and feed samples 1 Scope This Technical Specification applies to the collection of samples before sub
30、mission to the laboratory for microbiological examination. It provides general instructions and specific requirements for obtaining samples and for transport to the laboratory. Sampling plans are not included in the scope of this Technical Specification. This Technical Specification applies to all f
31、ood and feed products, including blocks of frozen products, carcasses (excluding surface sampling of carcasses), meat, and bulk products. The following sample types are outside the scope of this Technical Specification: milk and dairy products (see ISO 707); surface sampling of carcasses (see ISO 17
32、604); samples from environmental surfaces (see ISO 18593); samples from the primary production stage (see ISO 13307). 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only
33、 the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations 3 T erms a nd definiti ons For the purpose
34、s of this document, the terms and definitions given in ISO 7002 and the following apply. 3.1 Sampling 3.1.1 sampling procedure used to draw and constitute a sample SOURCE: ISO 7002:1986, A.41 3.1.2 sampling plan predetermined procedure for the selection, withdrawal, and preparation of samples from a
35、 lot to yield the required information so that a decision can be made regarding the acceptance of the lot SOURCE: ISO 7002:1986, A.43 3.1.3 sampling technique procedure used to take the sample TECHNICAL SPECIFICATION ISO/TS 17728:2015(E) ISO 2015 All rights reserved 1PD CEN ISO/TS 17728:2015ISO/TS 1
36、7728:2015(E) 3.1.4 batch lot identified quantity of some commodity, manufactured or produced under conditions that are presumed uniform SOURCE: ISO 7002:1986, A.21 3.1.5 lot size number of items or quantity of material constituting the lot SOURCE: ISO 7002:1986, A.22 3.2 Samples 3.2.1 item individua
37、l unit 1) actual or conventional object (defined quantity of material) on which a set of observations may be made or 2) observed value, either qualitative or quantitative SOURCE: ISO 7002:1986, A.18 3.2.2 sample (general term) one or more items (or a proportion of material) selected in some manner f
38、rom a population (or from a larger quantity of material) intended to provide information representative of the population, and possibly, to serve as a basis for a decision on the population or on the process which had produced it SOURCE: ISO 7002:1986, A.39 Note 1 to entry: In food microbiology, eac
39、h unit or item is often referred to as a sample when each unit is examined separately. In this Technical Specification, the units are referred to as laboratory samples. Once prepared, following the ISO 6887 series of standards (for example, with homogenization, mincing, grating, etc.), the laborator
40、y sample becomes the test sample. From this test sample, one test portion is taken for examination. 3.2.3 laboratory sample amount or units of product that arrives in the laboratory to be analysed SOURCE: ISO 7218:2007 3.2.4 representative sample sample drawn so as to reflect, as accurately as possi
41、ble, the properties of interest of the lot (the bias of the sample should be a minimum against the lot) from which it is taken SOURCE: ISO 7002:1986, A.38 3.2.5 pooled sample mixed sample of a number of items of the same type of food, animal feed, animals, or environment where the complete mixture i
42、s the test portion and is taken as a whole for examination in the laboratory 3.2.6 composite sample mixed sample of a number of items of the same type of food, animal feed, animals or environment, from which a test portion is taken for examination in the laboratory2 ISO 2015 All rights reservedPD CE
43、N ISO/TS 17728:2015ISO/TS 17728:2015(E) 3.2.7 increment quantity of material taken at one time from a larger body of material SOURCE: ISO 7002:1986, A.14 Note 1 to entry: Parts added to each other to form the pooled or composite sample. 3.2.8 bulk sample 1) collection of increments or groups thereof
44、 intended for separate investigation (raw bulk sample) or 2) composite of the increments taken from a bulk lot (bulk sample in a proper sense) or 3) combined aggregation of the items or portions of items taken from a lot of pre-packed products (bulked sample) SOURCE: ISO 7002:1986, A.5 3.2.9 test sa
45、mple sample prepared from the laboratory sample according to the procedure specified in the method of test and from which test portions are taken SOURCE: ISO 7002:1986, A.47 Note 1 to entry: Preparation of the laboratory sample before the test portion is taken is infrequently used in microbiological
46、 examinations. 3.2.10 test portion measured (volume or mass) representative sample taken from the laboratory sample for use in the preparation of the initial suspension SOURCE: ISO 6887 Note 1 to entry: Sometimes preparation of the laboratory sample (3.2.3) is required before the test portion is tak
47、en, but this is infrequently used in microbiological examinations. 3.3 Products 3.3.1 bulk products products that are not separated into individual items or units 3.3.2 packaged product products separated into units or items, sealed or wrapped by the manufacturer 3.3.3 open products products in unpa
48、ckaged units 3.4 Sample handling 3.4.1 transport care and handling of the sample from when it was taken until arrival at the laboratory to ensure that microbiological integrity is maintained 3.4.2 refrigeration cold chain maintenance of samples at cold temperatures to minimize changes in microbial l
49、oad ISO 2015 All rights reserved 3PD CEN ISO/TS 17728:2015ISO/TS 17728:2015(E) 3.4.3 receipt procedures adopted by the laboratory when the samples arrive 3.4.4 acceptance criteria sample characteristics required upon arrival at the laboratory and before the acceptance for examination (e.g. size, weight, integrity of wrapping, correct temperature for physical state, etc.) 4 Principles and general requirements Representative samples shall be taken when sampling all products. Sampling techniques shall not modify the
