1、BSI Standards PublicationBS EN ISO 17604:2015Microbiology of the foodchain Carcass sampling formicrobiological analysisBS EN ISO 17604:2015 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN ISO17604:2015. It supersedes BS ISO 17604:2003+A1:2009 which is withdrawn.
2、The UK participation in its preparation was entrusted to T e c h n i c a lCommittee 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 necessaryprovisions of a contract. Users are r
3、esponsible for its correctapplication. The British Standards Institution 2015.Published by BSI Standards Limited 2015ISBN 978 0 580 81806 6 ICS 07.100.30 Compliance with a British Standard cannot confer immunity from legal obligations.This British Standard was published under the authority of the St
4、andards Policy and Strategy Committee on 30 September 2015.Amendments/corrigenda issued since publicationDate T e x t a f f e c t e dEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 17604 September 2015 ICS 07.100.30 English Version Microbiology of the food chain - Carcass sampling for micro
5、biological analysis (ISO 17604:2015) Microbiologie de la chane alimentaire - Prlvement dchantillons sur des carcasses en vue de leur analyse microbiologique (ISO 17604:2015) Mikrobiologie der Lebensmittelkette - Probenahme von Schlachttierkrpern zur mikrobiologischen Untersuchung (ISO 17604:2015) Th
6、is European Standard was approved by CEN on 10 July 2015. 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 referenc
7、es 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 me
8、mber 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, Former Yugoslav Republic of Macedonia, F
9、rance, 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 STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES
10、 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. EN ISO 17604:2015 EBS EN ISO 17604:2015EN ISO 17604:2015 (E) 3 European foreword This document (
11、EN ISO 17604:2015) has been prepared by Technical Committee ISO/TC 34 “Foodproducts“ 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 pu
12、blication of anidentical text or by endorsement, at the latest by March 2016, and conflicting national standards shallbe 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 ofpatent rights. CEN and/or CENELEC shal
13、l not be held responsible for identifying any or all such patentrights. According to the CEN-CENELEC Internal Regulations, the national standards organizations of thefollowing countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,Croatia, Cyprus, Czech Republic, Denmark
14、, 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 the United Kingdom.Endorsement notice Th
15、e text of ISO 17604:2015 has been approved by CEN as EN ISO 17604:2015 without any modification. BS EN ISO 17604:2015ISO 17604:2015(E)Foreword ivIntroduction v1 Scope . 12 Normative references 13 Terms and definitions . 14 General principles . 25 Sampling plans . 26 Sampling points on the production
16、 line . 37 Sampling sites on carcasses 37.1 Large mammals 37.2 Poultry, small mammals, and other small animals. 47.3 Game 48 Sampling techniques 48.1 General . 48.2 Excision methods 48.2.1 Cork borer method . 48.2.2 Template excision method . 58.2.3 Skin sampling 58.3 Swabbing methods 68.3.1 Wet and
17、 dry stick swab method . 68.3.2 Sponge, tampon swab, and small cloth method 68.4 Carcass rinsing method . 78.4.1 Reagent . 78.4.2 Equipment . 78.4.3 Collection of samples . 79 Storage and transport of samples . 810 Microbiological examination of samples 810.1 General . 810.2 Initial preparation of s
18、amples 810.2.1 Swabbing methods . 810.2.2 Excised samples 810.2.3 Carcass rinse samples 810.3 Enumeration and detection of microorganisms 8Annex A (informative) Sampling sites . 9Bibliography .13 ISO 2015 All rights reserved iiiContents PageBS EN ISO 17604:2015ISO 17604:2015(E)ForewordISO (the Inter
19、national 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
20、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 st
21、andardization.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 different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accor
22、dance 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 may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
23、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).Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.F
24、or 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 the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information.The committee responsible fo
25、r 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 technically revised. It also incorporates the Amendment ISO 17604:2003/Amd.1:2009.iv ISO 2015 All rights reservedBS EN ISO 17604:20
26、15ISO 17604:2015(E)IntroductionIt is generally agreed that the determination of microbial counts and the prevalence and/or numbers of pathogenic microorganisms on carcasses is essential for validation and verification in risk-based slaughter hygiene assurance systems e.g. those employing the hazard
27、analysis critical control points (HACCP) principles and quality assurance systems.Moreover, many laboratories are involved in (regional, national, and international) monitoring or surveillance programmes on the prevalence and/or counts of pathogenic microorganisms to gather information for risk asse
28、ssment. 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 described in this International Standard, can also be of interest for trade in meat and meat products. ISO 201
29、5 All rights reserved vBS EN ISO 17604:2015BS EN ISO 17604:2015Microbiology of the food chain Carcass sampling for microbiological analysis1 ScopeThis International Standard specifies sampling methods for the detection and enumeration of microorganisms on the surface of carcasses or parts of carcass
30、es 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 systems for
31、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 for the
32、 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 dated re
33、ferences, 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 microbiological exam
34、ination 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 preparation
35、 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 and dre
36、ssing3.2excision 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 birdsINTERNATIONAL STANDARD ISO 17604:2015(E)
37、 ISO 2015 All rights reserved 1BS EN ISO 17604:2015ISO 17604:2015(E)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 chic
38、ken, duck, goose, turkey, pigeon, pheasant, quail, grouse.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 siteplac
39、e on the carcass where a sample is taken3.9small mammal 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 su
40、rfaces4 General principlesThe choice of sampling method 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 tissu
41、e generally harvests a higher number of microorganisms 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, bec
42、ause 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 contamination is low and heterogeneously distributed, or when the presence of the target microorganisms is
43、 sparse. Excision methods are destructive, and can sometimes affect the value of the meat, but are preferred when sampling frozen surfaces.Swabbing or rinsing techniques enable the examination of larger areas. Smaller areas targeting verified areas of greatest contamination may be examined using eit
44、her excision or swabbing methods. Rinsing the whole carcass is an effective and practicable method for the examination of poultry (excluding large bird carcasses) and carcasses of some small mammals and other small animals.5 Sampling plansSampling plans should relate to the purpose of testing and be
45、 applied according to the circumstances. They are not considered in detail.2 ISO 2015 All rights reservedBS EN ISO 17604:2015ISO 17604:2015(E)The process stage, the time since start-up of the slaughtering process, the frequency of sampling, and, if relevant, the following, should be taken into accou
46、nt: the slaughterhouse practices for each animal; the design of risk-based process control assurance or harmonized monitoring programmes; the production volume; previous results of monitoring (trend analysis); the prevalence of relevant pathogenic microorganisms in the region from which the animal o
47、riginates; relevant national, regional and/or international regulations.In the case of process control, the time and frequency of sampling should relate to the level of slaughter hygiene.In the case of monitoring and surveillance for pathogens, the sampling time, sites on the carcass, and frequency
48、should maximize the chance of detecting and/or counting the pathogens sought.6 Sampling points on the production lineSampling points should be selected according to risk-based principles, and relate, when relevant, to the higher probability of detecting contamination during the process or at points
49、in the slaughter process, as appropriate to measure the hygiene of specific production steps or the entire slaughter process. Examples of sampling points are the following: after the carcass polishing machine (pigs); after the carcass washing machine (pigs and poultry); after flaying (dehiding) (large mammals, game slaughtered in an abattoir, and others); after evisceration (all animals); immediately before chilling or freezing (all animals); immediately after chilling (poultry, small mammals, and other small animals); after ch
