| Name |
Description |
Abstract |
Status |
Publication date |
Edition |
Number of pages |
Technical committee |
ICS |
| ISO 16140-5:2020 |
Microbiology of the food chain — Method validation — Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods |
This document specifies the general principles and the technical protocols (based on orthogonal, factorial studies) for the validation of non-proprietary methods for microbiology of the food chain.
This document is applicable to the validation of methods used for the analysis (detection or quantification) of microorganisms in:
— products intended for human consumption;
— products intended for animal feeding;
— environmental samples in the area of food and feed production, handling;
— samples from the primary production stage.
This document is, in particular, applicable to bacteria and fungi. Some clauses can be applicable to other (micro)organisms or their metabolites, to be determined on a case-by-case basis.
This document specifies protocols for the validation against a reference method for both quantitative and qualitative methods. This document also provides a protocol for the validation of quantitative methods without a reference method. Qualitative methods cannot be validated without a reference method in accordance with this document.
NOTE ISO 16140-2 specifies the general principle and the technical protocol for the validation of alternative, mostly proprietary, methods against a reference method.
This document is only applicable to the validation of methods that are fully specified with regard to all relevant parameters (including tolerances on temperatures and specifications on culture media) and that have already been optimized.
Methods that have been validated in accordance with this document can be used by the laboratories of the specified population of laboratories.
|
Published |
2020-07 |
Edition : 1 |
Number of pages : 34 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16140-6:2019 |
Microbiology of the food chain — Method validation — Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing procedures |
This document specifies the general principle and the technical protocol for the validation of alternative confirmation methods for microbiology in the food chain. This document compares the result of the alternative confirmation method against the confirmation procedure of a reference method or, if needed, a reference confirmation method (e.g. whole genome sequencing).
This document is applicable to the validation of alternative confirmation methods used for the analysis (detection or quantification) of isolated microorganisms in:
— products intended for human consumption;
— products intended for animal feeding;
— environmental samples in the area of food and feed production, handling;
— samples from the primary production stage.
Validated alternative confirmation methods can be used to replace (partly or completely) the confirmation procedure described in:
— the reference method;
— an alternative method validated in accordance with ISO 16140-2 only if one of the isolation agars specified in the validation study of the alternative confirmation method is used.
This document is also applicable to the validation of alternative typing methods, where the reference method can be, for example, a serological method (e.g. serotyping of Salmonella) or a molecular method (e.g. typing of Shiga toxin-producing E. coli).
This document is, in particular, applicable to bacteria and fungi. Some clauses can be applicable to other (micro)organisms, to be determined on a case-by-case basis.
Validation studies in accordance with this document are primarily intended to be performed by organizations or expert laboratories involved in method validation, but can also be used by a single laboratory, especially when performing in-house validation under certain conditions (see ISO 16140-4).
|
Published |
2019-11 |
Edition : 1 |
Number of pages : 25 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 16649-3:2005 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Most probable number technique using 5-bromo-4-chloro-3-indolyl-beta-D-glucuronide |
ISO/TS 16649-3:2005 specifies a horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli, by means of the liquid-medium culture technique and calculation of the most probable number (MPN) after incubation at 37 °C, then at 44 °C.
This Technical Specification is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.
The method is suitable for the enumeration of cells of Escherichia coli that may have been subjected to stress arising from dehydration, freezing, exposure to a saline (such as marine) environment or damage by disinfectants such as chlorine-containing products.
|
Withdrawn |
2005-09 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/DIS 16140-7 |
Microbiology of the food chain — Method validation — Part 7: Protocol for the validation of identification methods of microorganisms |
This document specifies the general principle and the technical protocol for the validation of identification methods of microorganisms for microbiology in the food chain. As there is no reference method, this document provides a protocol to evaluate the performance characteristics and validate the method workflow using well-defined strains. When required, an additional identification method can be used.
This document is applicable to the validation of identification methods of microorganisms that are used for the analysis of microorganisms in:
— products intended for human consumption;
— products intended for animal feeding;
— environmental samples in the area of food and feed production, handling;
— samples from the primary production stage.
Validated identification methods cannot be used instead of confirmation described in:
— the reference method;
— an alternative method validated in accordance with ISO 16140-2;
— an alternative method validated in accordance with ISO 16140-6.
In these instances, the identification method shall be validated in accordance with the ISO 16140-6 to be used as a confirmation method.
This document is, in particular, applicable to bacteria and fungi. Some clauses can be applicable to other (micro)organisms, to be determined on a case-by-case basis.
|
Under development |
|
Edition : 1 |
Number of pages : 33 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16140:2003 |
Microbiology of food and animal feeding stuffs — Protocol for the validation of alternative methods |
ISO 16140:2003 defines the general principle and the technical protocol for the validation of alternative methods in the field of microbiological analysis of food, animal feeding stuffs and environmental and veterinary samples for the validation of alternative methods which can be used in particular in the framework of the official control, and the international acceptance of the results obtained by the alternative method.
It also establishes the general principles of certification of these alternative methods, based on the validation protocol defined in ISO 16140:2003.
Where an alternative method is used on a routine basis for internal laboratory use without the requirement to meet (higher) external criteria of quality assurance, a less stringent comparative validation of the alternative method than that set in ISO 16140:2003 may be appropriate.
|
Withdrawn |
2003-05 |
Edition : 1 |
Number of pages : 74 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16140:2003/Amd 1:2011 |
Microbiology of food and animal feeding stuffs — Protocol for the validation of alternative methods — Amendment 1 |
|
Withdrawn |
2011-08 |
Edition : 1 |
Number of pages : 18 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16649-1:2001 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide |
|
Withdrawn |
2001-04 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16649-1:2018 |
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide |
ISO 16649-1:2018 specifies a horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli by colony-count technique after resuscitation using membranes and incubation at 44 °C on a solid medium containing a chromogenic ingredient for detection of the enzyme β-glucuronidase[9][10][13][14][17][18][19][20]. It is applicable to
- products intended for human consumption,
- products intended for feeding animals,
- environmental samples in the area of food production and food handling, and
- samples from the primary production stage such as animal faeces, dust, and swabs.
|
Published |
2018-04 |
Edition : 2 |
Number of pages : 11 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16649-2:2001 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide |
|
Published |
2001-04 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16649-3:2015 |
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide |
ISO 16649-3:2015 specifies a horizontal method for the detection and enumeration of β-glucuronidase positive Escherichia coli, by means of the liquid-medium culture technique and calculation of the most probable number (MPN) after incubation at (37 ± 1) °C, then at (44 ± 1) °C. This part of ISO 16649 is applicable to the following:
- products intended for human consumption and the feeding of animals;
- environmental samples in the area of food production and food handling.
The method is suitable for the enumeration of cells of E. coli that might have been subjected to stress arising from dehydration, freezing, and exposure to a saline (such as marine) environment or damage by disinfectants such as chlorine-containing products.
A limitation of the applicability of this part of ISO 16649 is imposed by the susceptibility of the method to a large degree of variability. The method is intended to be applied and the results interpreted in the light of the information given in Clause 11.
This method has not been fully evaluated for all matrices (e.g. for milk and milk products). ISO 7251 is intended to be used for milk and milk products.
|
Published |
2015-05 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 16654:2001 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157 |
|
Published |
2001-05 |
Edition : 1 |
Number of pages : 13 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 17410:2019 |
Microbiology of the food chain — Horizontal method for the enumeration of psychrotrophic microorganisms |
This document specifies a horizontal method for the enumeration of psychrotrophic microorganisms that are able to grow and form colonies on a solid agar culture medium after aerobic incubation at 6,5 °C.
This document is applicable to
— products intended for human consumption,
— products intended for animal feeding,
— environmental samples in the area of food and feed production, handling, and
— samples from the primary production stage.
NOTE Annex B specifies a rapid method for the estimated enumeration of psychrotrophic microorganisms in raw and pasteurized milk.
|
Published |
2019-07 |
Edition : 2 |
Number of pages : 10 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 17468:2016 |
Microbiology of the food chain — Technical requirements and guidance on establishment or revision of a standardized reference method |
ISO 17468:2016 gives technical requirements and guidance on the establishment or revision of standardized reference methods for the analysis (detection or quantification) of microorganisms in
- products intended for human consumption and for the feeding of animals,
- environmental samples in the area of food/feed production and food/feed handling, and
- samples from the primary production stage.
It defines the technical stage (or early stage) of the establishment of a new standardized reference method or of the revision of an existing standardized reference method. It includes, in particular, requirements and guidance on the validation of the selected method.
It is intended to be implemented in particular by ISO/TC 34/SC 9 and its corresponding structure at CEN level, CEN/TC 275, Food analysis - Horizontal methods, Working Group 6, Microbiology of the food chain.
|
Published |
2016-06 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/DIS 17468 |
Microbiology of the food chain — Technical requirements and guidance on establishment or revision of a standardized reference method |
|
Under development |
|
Edition : 2 |
Number of pages : 10 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 17604:2003 |
Microbiology of food and animal feeding stuffs — Carcass sampling for microbiological analysis |
ISO 17604:2003 specifies sampling methods for the detection and enumeration of microorganisms on the carcass surface of freshly slaughtered (red) meat animals. The microbiological sampling can be carried out as part of the process control (and to verify process control) in slaughter establishments for cattle, horses, pigs, sheep, goats and game raised in captivity, risk-based assurance systems for product safety, and surveillance programmes for the prevalence of pathogenic microorganisms.
ISO 17604:2003 includes the use of destructive and non-destructive techniques depending on the reason for the sample collection.
It does not consider the use of sampling plans.
|
Withdrawn |
2003-09 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 17604:2003/Amd 1:2009 |
Microbiology of food and animal feeding stuffs — Carcass sampling for microbiological analysis — Amendment 1: Sampling of poultry carcasses |
|
Withdrawn |
2009-06 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 17604:2015 |
Microbiology of the food chain — Carcass sampling for microbiological analysis |
ISO 17604:2015 specifies sampling methods for the detection and enumeration of microorganisms on the surface of carcasses or parts of 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 systems 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 for the examination of carcasses of poultry and some small animals. Annex A shows sampling sites on the carcasses of various animal species.
|
Published |
2015-08 |
Edition : 2 |
Number of pages : 13 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 17728:2015 |
Microbiology of the food chain — Sampling techniques for microbiological analysis of food and feed samples |
ISO/TS 17728:2015 applies to the collection of samples before submission 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.
|
Published |
2015-06 |
Edition : 1 |
Number of pages : 17 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 17919:2013 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of botulinum type A, B, E and F neurotoxin-producing clostridia |
ISO/TS 17919:2013 specifies a horizontal method for the molecular detection of clostridia carrying botulinum neurotoxin A, B, E, and F genes by a PCR method. This method detects the genes and not the toxins, therefore a positive result does not necessarily mean the presence of these toxins in the sample investigated. ISO/TS 17919:2013 is applicable to products for human consumption, animal feed, and environmental samples.
The PCR assays for detection of genetic sequences encoding specific toxin types are described in annexes.
|
Published |
2013-11 |
Edition : 1 |
Number of pages : 47 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 712:1998 |
Cereals and cereal products — Determination of moisture content — Routine reference method |
|
Withdrawn |
1998-12 |
Edition : 3 |
Number of pages : 7 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 18465:2017 |
Microbiology of the food chain — Quantitative determination of emetic toxin (cereulide) using LC-MS/MS |
ISO 18465:2017 describes the quantitative analysis of the emetic toxin cereulide using high performance liquid chromatography (HPLC) or ultra performance liquid chromatography (UHPLC) connected to a tandem mass spectrometer (LC-MS/MS).
ISO 18465:2017 is applicable to the analysis of the toxin in products intended for human consumption.
|
Published |
2017-01 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 18593:2004 |
Microbiology of food and animal feeding stuffs — Horizontal methods for sampling techniques from surfaces using contact plates and swabs |
ISO 18593:2004 specifies horizontal methods for sampling techniques using contact plates or swabs on surfaces in the food industry environment (and food processing plants), with a view of detecting or enumerating viable microorganisms.
|
Withdrawn |
2004-06 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 18593:2018 |
Microbiology of the food chain — Horizontal methods for surface sampling |
This document specifies horizontal methods for sampling techniques using contact plates, stick swabs, sponges and cloths on surfaces in the food chain environment in order to detect and enumerate culturable microorganisms such as pathogenic or non-pathogenic bacteria or yeasts and moulds.
NOTE The term "environment" means any item in contact with the food product or likely to represent a contamination or recontamination source; for example, material, premises or operators.
This document does not apply to the validation of cleaning and disinfection procedures.
This document does not apply to sampling techniques for primary production samples, which are covered by ISO 13307. Sampling techniques for carcasses are covered by ISO 17604. Sampling techniques for analysis of noroviruses and hepatitis A viruses are covered by ISO 15216-1.
This document does not give advice on sampling frequency, the number of sampling points, or the need to rotate sampling points, as these are chosen on a case-by-case basis.
|
Published |
2018-06 |
Edition : 2 |
Number of pages : 11 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 18743:2015 |
Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion method |
ISO 18743:2015 specifies a method of detection of Trichinella spp. muscle stage larvae in meat of individual animal carcasses intended for human consumption. It is applicable to the examination of meat from domestic and sylvatic animal species, which can be infected by nematodes of the genus Trichinella.
This method does not allow the identification of the species or genotype of detected parasites; species or genotype identification can be carried out by molecular methods.
The method described in this International Standard is intended to be used in conjunction with the guidelines in the OIE Manual of Diagnostic Tests and Vaccines and by the International Commission on Trichinellosis (ICT) for Trichinella testing and the inspection of carcasses intended for human consumption, unless it has been demonstrated by other means that the animal was not at risk for exposure to Trichinella.
The artificial digestion/magnetic stirrer method is considered to be the standard method because it has proven to give the most reliable results in validation studies.
NOTE Provided equivalence with the method described within this International Standard can be documented, alternative methods can be used for analysis.
|
Published |
2015-09 |
Edition : 1 |
Number of pages : 15 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 18743:2015/FDAmd 1 |
Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion method — Amendment 1: Method validation studies and performance characteristics |
|
Under development |
|
Edition : 1 |
Number of pages : 6 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 18744:2016 |
Microbiology of the food chain — Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits |
ISO 18744:2016 specifies a method that is applicable for the detection and enumeration of Cryptosporidium oocysts and Giardia cysts on or in food products that are described herein as fresh leafy green vegetables and berry fruits. With suitable controls, it may also be applicable for the examination of other fresh produce.
The microscopy descriptions are for Cryptosporidium spp. oocysts and Giardia duodenalis cysts of size ranges which include those species (Cryptosporidium) or assemblages (Giardia) known to be pathogenic to humans.
This method does not include any molecular analysis and therefore is not suitable for the determination of the species or genotypes/assemblages of Cryptosporidium oocysts and Giardia cysts. The method will detect all species and genotypes/assemblages that are known to be pathogenic for humans and also others that are not. For further identification, molecular typing assays are required. However, these cannot be reliably performed if process positive controls have been spiked into the samples, as the result of molecular typing assays will be obfuscated.
This method does not allow the determination of viability or infectivity of any Cryptosporidium oocysts and Giardia cysts which may be present.
|
Published |
2016-04 |
Edition : 1 |
Number of pages : 21 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 18867:2015 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis |
ISO/TS 18867:2015 specifies two horizontal methods for detection of the pathogenic bioserotypes of Y. enterocolitica and one for detection of Y. pseudotuberculosis by using real-time PCR-based methods. The described methods allow for the detection of the two pathogens in enrichments and allow the isolation of colonies. Y. pestis, the causative agent of bubonic and pneumonic plague harbours a variant of the ail gene as well and will be detected by the same primer/probe set as Y. pseudotuberculosis. However, Y. pestis is normally not associated with food. This Technical Specification is applicable to products for human consumption, animal feeding stuffs, and environmental samples.
|
Published |
2015-09 |
Edition : 1 |
Number of pages : 30 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 19020:2017 |
Microbiology of the food chain — Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffs |
ISO 19020:2017 specifies a screening method for the detection of staphylococcal enterotoxins SEA, SEB, SECs, SED and SEE in foodstuffs. It consists of two main steps: a) extraction followed by a concentration based on dialysis principle; and b) an immunoenzymatic detection using commercially available detection kits.
ISO 19020:2017 is applicable to the screening of staphylococcal enterotoxins SEA to SEE in products intended for human consumption.
Other staphylococcal enterotoxins such as types SEG, SEH, SEI, SER, SES and SET can also cause illness. Due to the lack of commercially available detection kits, ISO 19020:2017 is applicable only to types SEA to SEE, but may apply to other types of toxins, subject to validation of the method.
|
Published |
2017-06 |
Edition : 1 |
Number of pages : 22 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 19036:2019 |
Microbiology of the food chain — Estimation of measurement uncertainty for quantitative determinations |
This document specifies requirements and gives guidance for the estimation and expression of measurement uncertainty (MU) associated with quantitative results in microbiology of the food chain.
It is applicable to the quantitative analysis of:
— products intended for human consumption or the feeding of animals;
— environmental samples in the area of food production and food handling;
— samples at the stage of primary production.
The quantitative analysis is typically carried out by enumeration of microorganisms using a colony-count technique. This document is also generally applicable to other quantitative analyses, including:
— most probable number (MPN) techniques;
— instrumental methods, such as impediometry, adenosine triphosphate (ATP) and flow cytometry;
— molecular methods, such as methods based on quantitative polymerase chain reaction (qPCR).
The uncertainty estimated by this document does not include systematic effects (bias).
|
Published |
2019-10 |
Edition : 1 |
Number of pages : 38 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 19036:2006 |
Microbiology of food and animal feeding stuffs — Guidelines for the estimation of measurement uncertainty for quantitative determinations |
ISO/TS 19036:2006 gives guidance for the estimation and expression of measurement uncertainty (MU) associated with quantitative results in food microbiology.
It is applicable to the quantitative analysis of products intended for human consumption and the feeding of animals, and of environmental samples in the area of food production and food handling, typically carried out by enumeration of microorganisms using a colony-count technique, but applicable also to quantitative analysis by alternative instrumental methods.
ISO/TS 19036:2006 is not applicable to enumeration using a most probable number technique, or the analysis of low levels of microorganisms.
|
Withdrawn |
2006-02 |
Edition : 1 |
Number of pages : 17 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 19036:2006/Amd 1:2009 |
Microbiology of food and animal feeding stuffs — Guidelines for the estimation of measurement uncertainty for quantitative determinations — Amendment 1: Measurement uncertainty for low counts |
|
Withdrawn |
2009-02 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 19343:2017 |
Microbiology of the food chain — Detection and quantification of histamine in fish and fishery products — HPLC method |
ISO 19343:2017 specifies a high performance liquid chromatography (HPLC) method to analyse histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended for human consumption.
|
Published |
2017-06 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 20128:2006 | IDF 192:2006 |
Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C |
ISO 20128|IDF 192:2006 specifies a method for the enumeration of presumptive Lactobacillus acidophilus in milk products on a selective medium by using a colony-count technique at 37 °C.
The method is applicable to fermented and non-fermented milks, milk powders and infant formulae where presumptive L. acidophilus is present and in combination with other lactic acid bacteria and bifidobacteria.
The method is not applicable when the number of presumptive L. acidophilus is less than 104 CFU/g and the numbers of Lactobacillus rhamnosus, Lactobacillus reuteri and Lactobacillus paracasei subsp. paracasei are greater than 106 CFU/g.
|
Published |
2006-05 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
07.100.30
Food microbiology
;
67.100.10
Milk and processed milk products
|
| ISO 20836:2021 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of microorganisms — Thermal performance testing of thermal cyclers |
This document specifies requirements for the installation, maintenance, temperature calibration and temperature performance testing of standard thermal cyclers and real-time thermal cyclers. It is applicable to the detection of microorganisms as well as any other applications in the food chain using polymerase chain reaction (PCR)-based methods.
This document has been established for food testing, but is also applicable to other domains using thermal cyclers (e.g. environmental, human health, animal health, forensic testing).
|
Published |
2021-11 |
Edition : 1 |
Number of pages : 27 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 3103:2019 |
Tea — Preparation of liquor for use in sensory tests |
This document specifies a method for the preparation of a liquor of tea for use in sensory tests, by means of infusing the leaf.
|
Published |
2019-12 |
Edition : 2 |
Number of pages : 8 |
Technical Committee |
67.240
Sensory analysis
;
67.140.10
Tea
|
| ISO/TS 20836:2005 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Performance testing for thermal cyclers |
ISO/TS 20836:2005 provides basic requirements for the installation, performance and maintenance of thermal cyclers. Although thermal cyclers are robust technical equipment, they do require regular maintenance. Their cooling/heating elements have a limited lifetime. Proper functioning of the cooling/heating element depends both on the quality of the cooling/heating devices and proper use and care.
In addition to outlining the requirement for a defined maintenance programme, procedures are described for the determination of thermal cycler performance by biochemical or physical methods.
|
Withdrawn |
2005-08 |
Edition : 1 |
Number of pages : 13 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 20837:2006 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Requirements for sample preparation for qualitative detection |
ISO 20837:2006 provides criteria and examples for sample preparation in order to obtain PCR-compatible samples or nucleic acids of suitable quality and quantity for PCR.
It provides a description of the general principles involved. References to standards concerning the enrichment of microorganisms are given in Annex A, and a detailed method for DNA extraction is given in Annex B.
ISO 20837:2006 has been established for food matrices, but could also be applied to feed and agricultural/environmental matrices with some adaptations, if necessary.
|
Published |
2006-04 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 20838:2006 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Requirements for amplification and detection for qualitative methods |
ISO 20838:2006 provides the overall framework for qualitative methods for the detection of food-borne pathogens using the polymerase chain reaction (PCR).
It covers the general requirements for the specific amplification of target nucleic acid sequences and the detection and confirmation of the identity of the amplified nucleic acid sequence.
Guidelines, minimum requirements and performance characteristics described in ISO 20838:2006 are intended to ensure that comparable and reproducible results are obtained in different laboratories.
ISO 20838:2006 has been established for food-borne pathogens in or isolated from food and feed matrices, but can also be applied to other matrices, for example environmental samples, or to the detection of other microorganisms under investigation.
|
Published |
2006-04 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 20976-1:2019 |
Microbiology of the food chain — Requirements and guidelines for conducting challenge tests of food and feed products — Part 1: Challenge tests to study growth potential, lag time and maximum growth rate |
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.
|
Published |
2019-03 |
Edition : 1 |
Number of pages : 28 |
Technical Committee |
07.100.30
Food microbiology
|
| 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 |
This document specifies the protocols for conducting microbiological challenge tests for inactivation studies on vegetative bacteria and bacterial spores in the raw materials and ingredients, intermediate or end products.
The use of this document can be extended to yeasts which do not form mycelium.
|
Published |
2022-10 |
Edition : 1 |
Number of pages : 24 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21187:2004 | IDF 196:2004 |
Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results |
ISO 21187|IDF 196:2004 gives guidelines for the establishment of a conversion relationship between the results of a routine method and an anchor method, and its verification for the quantitative determination of the bacteriological quality of milk.
|
Withdrawn |
2004-12 |
Edition : 1 |
Number of pages : 13 |
Technical Committee |
07.100.30
Food microbiology
;
67.100.01
Milk and milk products in general
|
| ISO 21187:2021 | IDF 196:2021 |
Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results |
This document gives guidelines for the establishment of a conversion relationship between the results of an alternative method and an anchor method, and its verification for the quantitative determination of the microbiological quality of milk.
NOTE The conversion relationship can be used a) to convert results from an alternative method to the anchor basis or b) to convert results/limits, expressed on an anchor basis, to results in units of an alternative method.
|
Published |
2021-02 |
Edition : 2 |
Number of pages : 19 |
Technical Committee |
07.100.30
Food microbiology
;
67.100.01
Milk and milk products in general
|
| ISO 4120:1983 |
Sensory analysis — Methodology — Triangular test |
The method is applicable for revealing slight differences between samples. The differences may concern either all attribute of the samples, the principle consists in simultaneous presentation to the assessors of a set of three samples, two of which are identical. Following testing, written response by the assessors, and interpretation of the replies obtained.
|
Withdrawn |
1983-11 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 21527-1:2008 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95 |
ISO 21527-1:2008 specifies a horizontal method for the enumeration of viable yeasts and moulds in products, intended for human consumption or feeding of animals, having a water activity greater than 0,95 [eggs, meat, dairy products (except milk powder), fruits, vegetables, fresh pastes, etc.], by means of the colony count technique at 25 °C plus or minus 1 °C.
ISO 21527-1:2008 does not allow the enumeration of mould spores. Neither the identification of fungal flora nor the examination of foods for mycotoxins lie within the scope of ISO 21527-1:2008. The method specified in ISO 21527-1:2008 is not suitable for enumeration of heat-resistant fungi, such as Byssochlamys fulva or Byssochlamys nivea, in canned or bottled fruit and vegetables.
|
Published |
2008-07 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21527-2:2008 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95 |
ISO 21527-2:2008 specifies a horizontal method for the enumeration of viable osmophilic yeasts and xerophilic moulds in products intended for human consumption or feeding of animals, having a water activity less than or equal to 0,95 (dry fruits, cakes, jams, dried meat, salted fish, grains, cereals and cereals products, flours, nuts, spices and condiments, etc.), by means of the colony count technique at (25 ± 1) °C.
ISO 21527-2:2008 does not apply to dehydrated products with water activity less than or equal to 0,60 (dehydrated cereals, oleaginous, spices, leguminous plants, seeds, powders for instant drinks, dry products for domestic animals, etc.) and does not allow the enumeration of mould spores. Neither the identification of fungal flora nor the examination of foods for mycotoxins lie within the scope of ISO 21527-2:2008. The method specified in ISO 21527-2:2008 is not suitable for enumeration of halophilic xerophilic fungi (i.e. Polypaecilum pisce, Basipetospora halophila) found in dried fish.
|
Published |
2008-07 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/AWI 21527 |
Microbiology of the food chain — Horizontal method for the enumeration of yeasts and moulds |
This document specifies a horizontal method for the enumeration of viable yeasts and moulds. It is applicable to
— products intended for human consumption,
— products intended for animal feeding,
— environmental samples including air samples, in the area of food and feed production, handling and
— samples from the primary production stage.
This horizontal method was originally developed for the examination of all samples belonging to the food chain. Because of the large variety of products in the food chain, it is possible that this horizontal method is not appropriate in every detail for all products. Nevertheless, it is expected that the required modifications are minimized so that they do not result in a significant deviation from this horizontal method.
A surface disinfection procedure is applied to inactivate the surface mycobiota and to study the fungi that invaded the food, often applied in solid foods such as nuts or grains. The method specified in the document does not include analysis of fungi after a surface disinfected step (e.g. using a hypochlorite solution).
Neither the identification of the mycobiota nor the examination of foods for mycotoxins lie within the scope of this document.
The method specified in this document does not include a heat-treatment and is therefore not suitable for detection and/or enumeration of heat-resistant fungi, such as Paecilomyces fulvus (syn. Byssochlamys fulva) or Aspergillus fischeri (syn. Neosartorya fischeri), ) in non-pasteurized samples.
|
Under development |
|
Edition : 1 |
|
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21528-1:2017 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae |
ISO 21528-1:2017 specifies a method, with enrichment, for the detection of Enterobacteriaceae. It is applicable to
- products intended for human consumption and the feeding of animals, and
- environmental samples in the area of primary production, food production and food handling.
This method is applicable
- when the microorganisms sought are expected to need resuscitation by enrichment, and
- when the number sought is expected to be below 100 per millilitre or per gram of test sample.
A limitation on the applicability of ISO 21528-1:2017 is imposed by the susceptibility of the method to a large degree of variability (see Clause 11).
NOTE Enumeration can be carried out by calculation of the most probable number (MPN) after incubation in liquid medium. See Annex A.
|
Published |
2017-06 |
Edition : 2 |
Number of pages : 17 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21528-2:2004 |
Microbiology of food and animal feeding stuffs — Horizontal methods for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count method |
ISO 21528-2:2004 specifies a method, without pre-enrichment, for the enumeration of Enterobacteriaceae. It is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.
Enumeration is carried out by counting colonies in a solid medium after incubation at 37 °C.
This technique is recommended when the number of colonies sought is expected to be more than 100 per millilitre or per gram of the test sample.
|
Withdrawn |
2004-08 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 3591:1977 |
Sensory analysis — Apparatus — Wine-tasting glass |
The tasting glass consists of a cup (an "elongated egg") supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate the bouquet. Further are given physical, dimensional and special characteristics. An annex comprises recommendations for use.
|
Published |
1977-06 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.240
Sensory analysis
;
67.260
Plants and equipment for the food industry
|
| ISO 21528-2:2017 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count technique |
ISO 21528-2:2017 specifies a method for the enumeration of Enterobacteriaceae. It is applicable to
- products intended for human consumption and the feeding of animals, and
- environmental samples in the area of primary production, food production and food handling.
This technique is intended to be used when the number of colonies sought is expected to be more than 100 per millilitre or per gram of the test sample.
The most probable number (MPN) technique, as included in ISO 21528‑1, is generally used when the number sought is expected to be below 100 per millilitre or per gram of test sample.
|
Published |
2017-06 |
Edition : 2 |
Number of pages : 15 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21567:2004 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Shigella spp. |
ISO 21567:2004 specifies a horizontal method for the detection of Shigella species.
Subject to certain limitations, ISO 21567:2004 is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.
|
Published |
2004-11 |
Edition : 1 |
Number of pages : 26 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/CD 21722 |
Microbiology of the food chain — Horizontal method for enumeration of enterococci |
This standard specifies a horizontal method for the enumeration of enterococci as faecal indicators in food, feed and environmental samples by the colony-count technique on a selective solid medium (Slanetz and Bartley agar) by an identification scheme based on tetrazolium reduction and formazan production following by confirmation based on split aesculin at 44°C on Bile Aesculin azide Agar.
|
Under development |
|
Edition : 1 |
|
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21807:2004 |
Microbiology of food and animal feeding stuffs — Determination of water activity |
ISO 21807:2004 gives basic principles and requirements for physical methods of determining the water activity of products intended for human consumption and the feeding of animals.
Water activity can be used to predict microbial growth and determine the microbiological stability of a food product, and it also provides an important, quantitatively determinable criterion for estimating the times for which a foodstuff can be kept.
|
Withdrawn |
2004-09 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21871:2006 |
Microbiology of food and animal feeding stuffs — Horizontal method for the determination of low numbers of presumptive Bacillus cereus — Most probable number technique and detection method |
ISO 21871:2006 specifies a horizontal method for the detection or the enumeration of low numbers of viable presumptive Bacillus cereus by means of the most probable number technique. ISO 21871:2006 is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.
|
Published |
2006-01 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21872-1:2017 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus |
ISO 21872-1:2017 specifies a horizontal method for the detection of enteropathogenic Vibrio spp., which causes human illness in or via the intestinal tract. The species detectable by the methods specified include Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus.
ISO 21872-1:2017 is applicable to the following:
- products intended for human consumption and the feeding of animals;
- environmental samples in the area of food production and food handling.
|
Published |
2017-06 |
Edition : 1 |
Number of pages : 33 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 21872-1:2007 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae |
ISO/TS 21872-1:2007 specifies a horizontal method for the detection of the two main pathogenic Vibrio species causing intestinal illness in humans: V. parahaemolyticus and V. cholerae.
It is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.
|
Withdrawn |
2007-04 |
Edition : 1 |
Number of pages : 19 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 21872-1:2017/Amd 1:2023 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus — Amendment 1: Inclusion of performance testing of culture media and reagents |
|
Published |
2023-02 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 21872-1:2007/Cor 1:2008 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae — Technical Corrigendum 1 |
|
Withdrawn |
2008-03 |
Edition : 1 |
Number of pages : 1 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 3972:1979 |
Sensory analysis — Determination of sensitivity of taste |
|
Withdrawn |
1979-12 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.240
Sensory analysis
|
| ISO/TS 21872-2:2007 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 2: Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae |
ISO/TS 21872-2:2007 specifies a horizontal method for detection of the enteropathogenic Vibrio species, causing illness in or via the intestinal tract, other than Vibrio parahaemolyticus and Vibrio cholerae. The species detectable by the methods specified include Vibrio fluvialis, Vibrio mimicus and Vibrio vulnificus. It is not suitable for the isolation of Vibrio hollisae. Strains of V. parahaemolyticus and V. cholerae may also be detected during the application of this method.
ISO/TS 21872-2:2007 is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.
This method is not appropriate for the detection of Vibrio metschnikovii as this is oxidase negative.
|
Withdrawn |
2007-04 |
Edition : 1 |
Number of pages : 24 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 21872-2:2020 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 2: Enumeration of total and potentially enteropathogenic Vibrio parahaemolyticus in seafood using nucleic acid hybridization |
This document specifies a method for the direct enumeration of potentially enteropathogenic V. parahaemolyticus (tdh and/or trh positive) and/or the enumeration of total V. parahaemolyticus in seafood.
|
Published |
2020-10 |
Edition : 1 |
Number of pages : 27 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 22117:2019 |
Microbiology of the food chain — Specific requirements and guidance for proficiency testing by interlaboratory comparison |
This document specifies requirements and gives guidelines for the organization of proficiency testing (PT) schemes for microbiological examinations of
a) foods and beverages,
b) feeding animals,
c) environmental samples from food and feed production and handling, and
d) primary production stages.
This document is also applicable to the microbiological examination of water where water is either used in food production or is regarded as a food in national legislation.
This document relates to the technical organization and implementation of PT schemes, as well as the statistical treatment of results of microbiological examinations.
This document is designed for use with ISO/IEC 17043 and ISO 13528, and deals only with areas where specific or additional details are necessary for PT schemes dealing with microbiological examinations for the areas specified in the first paragraph.
|
Published |
2019-02 |
Edition : 1 |
Number of pages : 33 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/TS 22117:2010 |
Microbiology of food and animal feeding stuffs — Specific requirements and guidance for proficiency testing by interlaboratory comparison |
ISO/TS 22117:2010 gives requirements and guidance for the organization of proficiency testing schemes for microbiological examinations of: a) food and beverages; b) animal feeding stuffs; c) food production environments and food handling; d) primary production stages.
ISO/TS 22117:2010 is also potentially applicable to the microbiological examination of water where water is either used in food production or is regarded as a food in national legislation.
ISO/TS 22117:2010 relates to the technical organization and the implementation of proficiency testing schemes, as well as the statistical treatment of the results of microbiological examinations.
ISO/TS 22117:2010 is designed for use with ISO/IEC 17043 and ISO 13528, and deals only with areas where specific or additional details are necessary for proficiency testing schemes dealing with microbiological analyses for the areas specified in the first paragraph.
|
Withdrawn |
2010-11 |
Edition : 1 |
Number of pages : 28 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 22118:2011 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens — Performance characteristics |
ISO 22118:2010 specifies minimum requirements of performance characteristics for the detection of nucleic acid sequences (DNA or RNA) by molecular methods. ISO 22118:2010 applies to the detection of food-borne pathogens in foodstuffs and isolates obtained from them using molecular detection methods based on the polymerase chain reaction (PCR).
ISO 22118:2010 is also applicable, for example, to the detection of food-borne pathogens in environmental samples and in animal feeding stuffs.
|
Published |
2011-07 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 22119:2011 |
Microbiology of food and animal feeding stuffs — Real-time polymerase chain reaction (PCR) for the detection of food-borne pathogens — General requirements and definitions |
ISO 22119:2010 defines terms for the detection of food-borne pathogens in foodstuffs, and isolates obtained from them, using the polymerase chain reaction (PCR). ISO 22119:2010 specifies requirements for the amplification and detection of nucleic acid sequences (DNA or RNA after reverse transcription) by real-time PCR.
The minimum requirements laid down in ISO 22119:2010 provide the basis for comparable and reproducible results within individual and between different laboratories.
ISO 22119:2010 is also applicable, for example, to the detection of food-borne pathogens in environmental samples and in animal feeding stuffs.
|
Published |
2011-07 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 3972:1991 |
Sensory analysis — Methodology — Method of investigating sensitivity of taste |
Describes a set of objective tests for familiarizing assessors with sensory analysis. This second edition cancels and replaces the first edition (1979). Annexes A and B are for information only.
|
Withdrawn |
1991-09 |
Edition : 2 |
Number of pages : 7 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 3972:2011 |
Sensory analysis — Methodology — Method of investigating sensitivity of taste |
|
Published |
2011-10 |
Edition : 3 |
Number of pages : 10 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 22174:2005 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — General requirements and definitions |
ISO 22174:2004 gives the general requirements for the in vitro amplification of nucleic acid sequences (DNA or RNA). It is applicable to the testing of foodstuffs and isolates obtained from foodstuffs for food-borne pathogens using the polymerase chain reaction (PCR)
The minimum requirements laid down in ISO 22174:2004 are intended to ensure that comparable and reproducible results are obtained in different laboratories.
ISO 22174:2004 has been established for food-borne pathogens in or isolated from food and feed matrices, but is also applicable to other matrices (e.g. environmental samples) and for the detection of non-pathogenic microorganisms.
|
Published |
2005-02 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO/DIS 22174 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection and quantification of microorganisms — General requirements and definitions |
|
Under development |
|
Edition : 2 |
Number of pages : 21 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 22964:2017 |
Microbiology of the food chain — Horizontal method for the detection of Cronobacter spp. |
ISO 22964:2017 specifies a horizontal method for the detection of Cronobacter spp.
Subject to the limitations discussed in the introduction, this document is applicable to
- food products and ingredients intended for human consumption and the feeding of animals, and
- environmental samples in the area of food production and food handling.
|
Published |
2017-04 |
Edition : 1 |
Number of pages : 23 |
Technical Committee |
07.100.30
Food microbiology
;
67.100.01
Milk and milk products in general
|
| ISO/TS 22964:2006 | IDF/RM 210: 2006 |
Milk and milk products — Detection of Enterobacter sakazakii |
ISO/TS 22964|IDF/RM 210:2006 specifies a method for the detection of Enterobacter sakazakii in milk powder and powdered infant formula.
The method is also applicable to environmental samples collected from milk powder or infant formula factories.
|
Withdrawn |
2006-02 |
Edition : 1 |
Number of pages : 13 |
Technical Committee |
07.100.30
Food microbiology
;
67.100.01
Milk and milk products in general
|
| ISO 23036-1:2021 |
Microbiology of the food chain — Methods for the detection of Anisakidae L3 larvae in fish and fishery products — Part 1: UV-press method |
This document specifies a method for the detection of Anisakidae L3 larvae commonly found in marine and anadromous fishes. The method is applicable to fresh fish and/or frozen fish, as well as lightly processed fish products, such as marinated, salted or cold smoked.
This method is applicable to quantifying parasitic infections by estimating the number of parasites in the fish musculature.
This method does not apply to determining the species or genotype of detected parasites. Final identification is made by morphological and/or molecular methods.
|
Published |
2021-04 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 23036-2:2021 |
Microbiology of the food chain — Methods for the detection of Anisakidae L3 larvae in fish and fishery products — Part 2: Artificial digestion method |
This document specifies a method for the detection of Anisakidae L3 larvae commonly found in marine and anadromous fishes. The method is applicable to fresh fish and/or frozen fish, as well as lightly processed fish products, such as marinated, salted or smoked. It is also suitable for visceral organs as a confirmatory method for a visual inspection scheme.
The artificial digestion method[4][5][6] is applicable to quantifying parasitic infections by estimating the number of parasites in the fish musculature and, when applied to fresh fish or lightly processed fish products (never frozen before processing), determining the viability of Anisakidae L3, which can be present.
This method does not apply to determining the species or genotype of detected parasites. Final identification is made by morphological and/or molecular methods.
|
Published |
2021-04 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 23418:2022 |
Microbiology of the food chain — Whole genome sequencing for typing and genomic characterization of bacteria — General requirements and guidance |
This document specifies the minimum requirements for generating and analysing whole genome sequencing (WGS) data of bacteria obtained from the food chain. This process can include the following stages:
a) handling of bacterial cultures;
b) axenic genomic DNA isolation;
c) library preparation, sequencing, and assessment of raw DNA sequence read quality and storage;
d) bioinformatics analysis for determining genetic relatedness, genetic content and predicting phenotype, and bioinformatics pipeline validation;
e) metadata capture and sequence repository deposition;
f) validation of the end-to-end WGS workflow (fit for purpose for intended application).
This document is applicable to bacteria isolated from:
— products intended for human consumption;
— products intended for animal feed;
— environmental samples from food and feed handling and production areas;
— samples from the primary production stage.
|
Published |
2022-06 |
Edition : 1 |
Number of pages : 45 |
Technical Committee |
07.100.30
Food microbiology
|
| ISO 3103:1980 |
Tea — Preparation of liquor for use in sensory tests |
The method consists in extracting of soluble substances in dried tea leaf, containing in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk or both.
|
Withdrawn |
1980-04 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.240
Sensory analysis
;
67.140.10
Tea
|
| ISO 4120:2004 |
Sensory analysis — Methodology — Triangle test |
ISO 4120:2004 describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method applies whether a difference can exist in a single sensory attribute or in several attributes.
The method is statistically more efficient than the duo-trio test, but has limited use with products that exhibit strong carryover and/or lingering flavours.
The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attributes responsible for the difference). The method is applicable only if the products are fairly homogeneous.
The method is effective for a) determining that either a perceptible difference results (triangle testing for difference), or a perceptible difference does not result (triangle testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) or for selecting, training and monitoring assessors.
|
Withdrawn |
2004-06 |
Edition : 2 |
Number of pages : 15 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 4120:2021 |
Sensory analysis — Methodology — Triangle test |
This document specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours.
The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are homogeneous.
The method is effective for:
a) determining that:
either a perceptible difference results (triangle testing for difference);
a perceptible difference does not result (triangle testing for similarity),
when, for example, a change is made in ingredients, processing, packaging, handling or storage;
b) selecting, training and monitoring assessors.
|
Published |
2021-03 |
Edition : 3 |
Number of pages : 17 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 4121:1987 |
Sensory analysis — Methodology — Evaluation of food products by methods using scales |
Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.
|
Withdrawn |
1987-12 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 4121:2003 |
Sensory analysis — Guidelines for the use of quantitative response scales |
ISO 4121:2003 provides guidelines describing quantitative response scales (where the response obtained indicates the intensity of perception) and their use when assessing samples.
It is applicable to all quantitative assessment, whether global or specific and whether objective or hedonic.
It is intentionally limited to the most commonly used measurement scales for sensory assessment.
|
Published |
2003-11 |
Edition : 2 |
Number of pages : 9 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 5492-1:1977 |
Sensory analysis — Vocabulary |
|
Withdrawn |
1977-07 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5492-2:1978 |
Sensory analysis — Vocabulary |
|
Withdrawn |
1978-04 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5492-3:1979 |
Sensory analysis — Vocabulary |
|
Withdrawn |
1979-08 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5492-5:1983 |
Sensory analysis — Vocabulary |
|
Withdrawn |
1983-11 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5492-6:1985 |
Sensory analysis — Vocabulary |
|
Withdrawn |
1985-11 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5492:1992 |
Sensory analysis — Vocabulary |
Gives terms and definitions in English and French as well as indexes in English and French.
|
Withdrawn |
1992-01 |
Edition : 1 |
Number of pages : 22 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5496:2006/Amd 1:2018 |
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours — Amendment 1 |
|
Published |
2018-05 |
Edition : 2 |
Number of pages : 2 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 5492:2008 |
Sensory analysis — Vocabulary |
ISO 5492:2008 defines terms relating to sensory analysis.
ISO 5492:2008 applies to all industries concerned with the evaluation of products by the sense organs.
The terms are given under the following headings: 1) general terminology; 2) terminology relating to the senses; 3) terminology relating to organoleptic attributes; and 4) terminology relating to methods.
In addition to terms used in the three official ISO languages (English, French and Russian), this document gives the equivalent terms in German and Spanish; these are published under the responsibilities of the member bodies for Germany (DIN) and for Argentina (IRAM), respectively, and are given for information only. Only the terms and definitions given in the official languages can be considered as ISO terms and definitions.
|
Published |
2008-10 |
Edition : 2 |
Number of pages : 107 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5492:2008/Amd 1:2016 |
Sensory analysis — Vocabulary — Amendment 1 |
|
Published |
2016-12 |
Edition : 2 |
Number of pages : 20 |
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO/AWI 5492 |
Sensory analysis — Vocabulary |
ISO 5492:2008 defines terms relating to sensory analysis.
ISO 5492:2008 applies to all industries concerned with the evaluation of products by the sense organs.
The terms are given under the following headings: 1) general terminology; 2) terminology relating to the senses; 3) terminology relating to organoleptic attributes; and 4) terminology relating to methods.
In addition to terms used in the three official ISO languages (English, French and Russian), this document gives the equivalent terms in German and Spanish; these are published under the responsibilities of the member bodies for Germany (DIN) and for Argentina (IRAM), respectively, and are given for information only. Only the terms and definitions given in the official languages can be considered as ISO terms and definitions.
|
Under development |
|
Edition : 3 |
|
Technical Committee |
67.240
Sensory analysis
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5494:1978 |
Sensory analysis — Apparatus — Tasting glass for liquid products |
|
Withdrawn |
1978-07 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.240
Sensory analysis
;
67.260
Plants and equipment for the food industry
|
| ISO 5495:1983 |
Sensory analysis — Methodology — Paired comparison test |
Specification of a technique for detecting differences in the organoleptic attributes of two products. The principle consists in presentation of a pair of samples to assessors; one sample may be a control. Following testing, written response by the assessors, and interpretation of the replies obtained. Specimen answer forms are given in an annex A. An annex B shows practical examples of application.
|
Withdrawn |
1983-03 |
Edition : 2 |
Number of pages : 6 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 5495:2005 |
Sensory analysis — Methodology — Paired comparison test |
ISO 5495:2005 describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives.
The method is applicable whether a difference exists in a single sensory attribute or in several, which means that it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference for the attribute under study does not signify that there does not exist any difference between the two products.
This method is only applicable if the products are relatively homogeneous.
The method is effective (1) for determining whether a perceptible difference exists (paired difference test), or whether no perceptible difference exists (paired similarity test) when, for example, modifications are made to ingredients, processing, packaging, handling or storage operations, or (2) for selecting, training and monitoring assessors.
It is necessary to know, prior to carrying out the test, whether the test is a one-sided test (the test supervisor knows a priori the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in the expected direction) or a two-sided test (the test supervisor does not have any a priori knowledge concerning the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in one direction or the other).
|
Published |
2005-11 |
Edition : 3 |
Number of pages : 21 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 5495:2005/Amd 1:2016 |
Sensory analysis — Methodology — Paired comparison test — Amendment 1 |
|
Published |
2016-02 |
Edition : 3 |
Number of pages : 2 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 5495:2005/Cor 1:2006 |
Sensory analysis — Methodology — Paired comparison test — Technical Corrigendum 1 |
|
Published |
2006-07 |
Edition : 3 |
Number of pages : 1 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 5496:1992 |
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
Describes several types of methods for determining the aptitude of assessors to identify and describe odoriferous products.
|
Withdrawn |
1992-01 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 5496:2006 |
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
ISO 5496:2006 describes several types of method for determining the aptitude of assessors and for training assessors to identify and describe odoriferous products.
The methods described in ISO 5496:2006 are suitable for use by the agri-foodstuffs industries employing olfactory analysis (e.g. perfumery, cosmetics and aromatics).
|
Published |
2006-08 |
Edition : 2 |
Number of pages : 16 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 5497:1982 |
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible |
Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.
|
Published |
1982-09 |
Edition : 1 |
Number of pages : 2 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 6564:1985 |
Sensory analysis — Methodology — Flavour profile methods |
Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of completed form for the analysis.
|
Withdrawn |
1985-10 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 6658:1985 |
Sensory analysis — Methodology — General guidance |
The guidance comprises three main parts, covered in clauses 4, 5 and 6. Clause 4 gives "General requirements". Clause 5 "Test methods" describes all main tests, under five headings: definitions, application, assessors, procedure, interpretation of results. Clause 6 "Analysis of results" is concerned with the statistical treatment of the results. An annex gives statistical terms.
|
Withdrawn |
1985-06 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 6658:2005 |
Sensory analysis — Methodology — General guidance |
ISO 6658:2005 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some information on the techniques to be used if statistical analysis of the results is required.
Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference, this is indicated.
|
Withdrawn |
2005-10 |
Edition : 2 |
Number of pages : 20 |
Technical Committee |
67.240
Sensory analysis
|