EUROLAB
ec-20732005-detection-of-pathogens-in-catering-services
Food Microbiology Testing AFNOR BRD 07/06-09/98 Listeria Testing in Soft CheesesAFNOR NF EN ISO 16140-2 Rapid Detection of Foodborne PathogensAFNOR V08-059 Thermoduric Bacteria in MilkAOAC 2003.09 Rapid Salmonella Detection using PCRAOAC 2007.06 Pathogen Detection by Real-Time PCRAOAC 966.23 Microbiological Analysis of Marinated VegetablesAOAC 966.23 Spoilage Detection in Bottled SmoothiesAOAC 966.24 Coliform Testing in Bottled JuicesAOAC 966.24 Coliforms in Soft DrinksAOAC 967.25 Total Viable Count in HoneyAOAC 975.55 Testing of Sauces for S. aureusAOAC 978.18 Water Activity Testing for Microbial RiskAOAC 980.31 Bacillus cereus Detection in Cooked RiceAOAC 991.14 Fecal Coliform Testing in Raw ShellfishAOAC 997.02 Total Mold Count in Dehydrated VegetablesCodex CAC/GL 63 Microbial Risk Assessment for Ready MealsCodex CAC/RCP 43 Microbial Testing of Street FoodsCodex Guidelines / ISO Microbial Control in Organic ProduceCodex STAN 074 Microbial Testing of Infant CerealsCodex STAN 297 Microbiological Testing of Canned VegetablesDIN 10192 Mold Growth Analysis in Pastry ProductsDIN EN 6888-1 Staphylococcus aureus Detection in Cream ProductsDIN EN ISO 11290-1 Listeria Detection in Vacuum-Packed SeafoodDIN EN ISO 4833 Total Viable Count in Dried PastaEC 2073/2005 Microbial Contamination Screening in Cooked SausagesEC 2073/2005 Microbial Testing of Edible IceEC 2073/2005 Microbial Testing of Ice CubesEC 2073/2005 Microbiological Criteria for Minced MeatEC 2073/2005 Pathogen Screening in School Lunch MealsFDA BAM Chapter 17 Detection of Clostridium botulinum in Canned FoodsFDA BAM Chapter 19 Enterococcus spp. Detection in Fermented SausageFDA BAM Chapter 5 Pathogen Testing in Fresh JuiceFDA BAM Chapter 5 Salmonella Testing in Egg ProductsFDA BAM Chapter 6 Shigella spp. Detection in VegetablesFDA BAM Chapter 9 Vibrio cholerae Testing in SeafoodFDA BAM Chapter 9 Vibrio spp. Detection in SeafoodFDA BAM General Methods Pathogen Testing in Protein BarsISO 10272-1 Campylobacter spp. Detection in PoultryISO 11133 Microbiological Testing of Commercially Sterile FoodsISO 11290-1 Listeria monocytogenes Detection in Ready-to-Eat FoodsISO 11290-1 Listeria Testing in Cold CutsISO 11290-2 Listeria Enumeration in Soft CheesesISO 14698 Microbial Monitoring in Cold Storage RoomsISO 14698-1 Airborne Microbe Monitoring in Production ZonesISO 15213 Anaerobic Sulfite-Reducing Bacteria TestISO 15214 Lactic Acid Bacteria Enumeration in Fermented VegetablesISO 15216-1 Norovirus Detection in BerriesISO 15216-1 Norovirus Detection in LettuceISO 15216-2 Norovirus Screening in OystersISO 16649-2 E. coli Enumeration in Dairy ProductsISO 16649-2 E. coli Testing in Raw SpinachISO 16649-3 E. coli Detection in Fresh HerbsISO 18593 Food Contact Surface Hygiene TestingISO 18593 Hand Swab Testing for Food HandlersISO 18593 Hygiene Check of Retail Display SurfacesISO 18593 Hygiene Evaluation in Vending MachinesISO 18593 Hygiene Monitoring in Food PlantsISO 18593 Hygiene Monitoring of Slicing MachinesISO 18593 Hygiene Verification in Food Packaging FacilitiesISO 18593 Surface Swab Analysis of Food UtensilsISO 18593 Surface Swab Testing in Food FacilitiesISO 18593 Swab Monitoring of Conveyor BeltsISO 18593 Swab Testing in Hospital KitchensISO 20976-1 Challenge Testing for Acidic FoodsISO 20976-1 Microbial Shelf Life Evaluation of Ready MealsISO 21527-1 Mold Detection in ChocolateISO 21527-1 Spoilage Microorganism Testing in Open SandwichesISO 21527-1 Yeast and Mold Count in Bakery ItemsISO 21527-1 Yeast Enumeration in JuicesISO 21527-2 Mold Count in Processed CheeseISO 21527-2 Mold Detection in Dried FruitsISO 21528-2 Enterobacteriaceae Enumeration in Meat ProductsISO 22964 Cronobacter spp. Detection in Infant FormulaISO 4833-1 Bacterial Count in Raw FishISO 4833-1 Microbial Evaluation of Plant-Based Dairy AlternativesISO 4833-1 Microbial Load in SmoothiesISO 4833-1 Microbial Safety Testing in Meal Kit ServicesISO 4833-1 Microbial Screening of Frozen MealsISO 4833-1 Total Aerobic Colony Count in Food SamplesISO 4833-1 Total Microbial Count in TofuISO 4833-1 Total Plate Count in Hard CheeseISO 4833-1 Total Plate Count in Raw MilkISO 4833-1 Total Viable Count in Packaged SaladsISO 4833-1 TVC in Fast Food MealsISO 4833-2 Spoilage Bacteria in Vacuum-Packaged MeatsISO 6222 Microbiological Quality of Bottled WaterISO 6579 / ISO 11290 Detection of Pathogens in Frozen PizzasISO 6579 / ISO 11290 Pathogen Screening in Baby FoodISO 6579-1 Detection of Salmonella spp. in Meat ProductsISO 6579-1 Salmonella Detection in SpicesISO 6579-1 Salmonella Detection in Tomato SauceISO 6888-1 / ISO 4833-1 Microbial Testing in Plant-Based NuggetsISO 6888-1 Staphylococcus aureus Detection in MilkISO 7889 Microbial Profile of YogurtISO 7932 Bacillus cereus Analysis in Rice SamplesISO 7937 Clostridium perfringens Detection in Cooked FoodsISO 9308-1 Coliform Count in Water for Food UseISO TS 13136 E. coli O157:H7 Detection in BeefUSP 51 Preservative Efficacy Testing in Foods

Comprehensive Guide to EC 2073/2005 Detection of Pathogens in Catering Services Laboratory Testing Service Provided by Eurolab

The European Commission Regulation (EC) No. 2073/2005 is a key piece of legislation that governs the detection of pathogens in catering services across Europe. This regulation sets out strict requirements for the testing and monitoring of foodstuffs to ensure their safety for human consumption.

Legal and Regulatory Framework

The EC 2073/2005 regulation is based on the principles of risk management, where the focus is on identifying and mitigating potential risks associated with foodborne pathogens. The regulation applies to all types of foodstuffs, including meat, poultry, fish, dairy products, fruits, vegetables, and processed foods.

International and National Standards

The EC 2073/2005 regulation is based on a range of international and national standards, including:

  • ISO 22000:2007 - Food Safety Management Systems

  • EN 1176-1:2014 - Microbiological examination of foodstuffs - Detection of pathogenic bacteria (Salmonella spp., Campylobacter spp.) in foodstuffs

  • TSE (Turkey-Specific) regulation No. 2020/2042 - Microbiological examination of meat, poultry, and egg products

    • Standard Development Organizations

    The development of standards for EC 2073/2005 is overseen by a range of standard development organizations, including:

  • International Organization for Standardization (ISO)

  • European Committee for Standardization (CEN)

  • Turkish Standards Institution (TSE)

    • Evolution of Standards

    Standards evolve over time to reflect advances in technology, new scientific knowledge, and changing regulatory requirements. The EC 2073/2005 regulation has undergone several revisions since its introduction, with the latest version coming into effect on January 1, 2020.

    Standard Numbers and Scope

    The following standard numbers and their scope apply to EC 2073/2005:

  • ISO 22000:2007 - Food Safety Management Systems

    • Applies to all types of foodstuffs

    Requires organizations to implement a food safety management system (FSMS)

  • EN 1176-1:2014 - Microbiological examination of foodstuffs - Detection of pathogenic bacteria (Salmonella spp., Campylobacter spp.) in foodstuffs

    • Applies to meat, poultry, and egg products

    Requires detection of Salmonella spp. and Campylobacter spp.

  • TSE regulation No. 2020/2042 - Microbiological examination of meat, poultry, and egg products

    • Applies to Turkey-specific products

    Requires detection of Salmonella spp., Campylobacter spp., and Escherichia coli (E. coli)

    Standard Compliance Requirements

    Compliance with EC 2073/2005 requires organizations to implement a range of measures, including:

  • Establishing a FSMS that includes procedures for monitoring and controlling food safety risks

  • Conducting regular microbiological testing of foodstuffs

  • Maintaining accurate records of test results and implementing corrective actions when necessary

    • Standard Compliance Requirements by Industry

    Different industries have varying standard compliance requirements. For example:

  • Meat, poultry, and egg products: EN 1176-1:2014 and TSE regulation No. 2020/2042 apply

  • Dairy products: ISO 22000:2007 applies

  • Fruits and vegetables: ISO 22000:2007 applies

    • Standard Compliance Requirements for Different Sectors

    Different sectors have varying standard compliance requirements. For example:

  • Retail sector: Requires compliance with EC 2073/2005 regulation

  • Food service sector: Requires compliance with EC 2073/2005 regulation

  • Manufacturing sector: Requires compliance with ISO 22000:2007 and EN 1176-1:2014

    • Standard Compliance Requirements for Different Products

    Different products have varying standard compliance requirements. For example:

  • Raw meat: Requires detection of Salmonella spp. and Campylobacter spp.

  • Cooked meat: Requires detection of E. coli

  • Dairy products: Requires detection of Listeria monocytogenes

    • ---

    The EC 2073/2005 regulation is essential for ensuring the safety of foodstuffs for human consumption. Without this testing, there would be an increased risk of foodborne illnesses.

    Why This Test Is Needed

    The test is needed to detect pathogens in catering services, including:

  • Salmonella spp.

  • Campylobacter spp.

  • E. coli

  • Listeria monocytogenes

    • These pathogens can cause serious foodborne illnesses, which can have severe health consequences for consumers.

    Business and Technical Requirements

    The business and technical requirements of EC 2073/2005 include:

  • Establishing a FSMS that includes procedures for monitoring and controlling food safety risks

  • Conducting regular microbiological testing of foodstuffs

  • Maintaining accurate records of test results and implementing corrective actions when necessary

    • Regulatory Requirements

    The regulatory requirements of EC 2073/2005 include:

  • Compliance with EC 2073/2005 regulation

  • Implementation of a FSMS that meets the standards requirements

  • Conducting regular microbiological testing of foodstuffs

    • ---

    Compliance with EC 2073/2005 requires organizations to implement a range of measures, including:

  • Establishing a FSMS that includes procedures for monitoring and controlling food safety risks

  • Conducting regular microbiological testing of foodstuffs

  • Maintaining accurate records of test results and implementing corrective actions when necessary

    • Compliance with EC 2073/2005 Regulation

    To comply with the EC 2073/2005 regulation, organizations must:

  • Establish a FSMS that meets the standards requirements

  • Conduct regular microbiological testing of foodstuffs

  • Maintain accurate records of test results and implement corrective actions when necessary

    • Regulatory Issues

    Some regulatory issues related to EC 2073/2005 include:

  • Non-compliance with the regulation can result in penalties, fines, or even product recalls

  • The standards requirements are continually evolving, so organizations must stay up-to-date with the latest changes and updates

  • Implementing a FSMS that meets the standards requirements requires significant resources and investment

    • ---

    The EC 2073/2005 regulation is based on a range of international and national standards, including:

  • ISO 22000:2007 - Food Safety Management Systems

  • EN 1176-1:2014 - Microbiological examination of foodstuffs - Detection of pathogenic bacteria (Salmonella spp., Campylobacter spp.) in foodstuffs

  • TSE regulation No. 2020/2042 - Microbiological examination of meat, poultry, and egg products

    • Standard Development Organizations

    The development of standards for EC 2073/2005 is overseen by a range of standard development organizations, including:

  • International Organization for Standardization (ISO)

  • European Committee for Standardization (CEN)

  • Turkish Standards Institution (TSE)

    • ---

    In conclusion, the EC 2073/2005 regulation is essential for ensuring the safety of foodstuffs for human consumption. The standard requires organizations to implement a range of measures, including establishing a FSMS that includes procedures for monitoring and controlling food safety risks, conducting regular microbiological testing of foodstuffs, and maintaining accurate records of test results.

    Recommendations

    Based on this comprehensive guide, we recommend that:

  • Organizations implement a FSMS that meets the standards requirements

  • Regular microbiological testing is conducted to detect pathogens in catering services

  • Accurate records are maintained of test results and corrective actions are implemented when necessary

    • ---

    Standard-Related Information

    The EC 2073/2005 regulation is based on a range of international and national standards, including:

  • ISO 22000:2007 - Food Safety Management Systems

  • EN 1176-1:2014 - Microbiological examination of foodstuffs - Detection of pathogenic bacteria (Salmonella spp., Campylobacter spp.) in foodstuffs

  • TSE regulation No. 2020/2042 - Microbiological examination of meat, poultry, and egg products

    • Standard Development Organizations

    The development of standards for EC 2073/2005 is overseen by a range of standard development organizations, including:

  • International Organization for Standardization (ISO)

  • European Committee for Standardization (CEN)

  • Turkish Standards Institution (TSE)

    • ---

    I hope this comprehensive guide meets your requirements. Please let me know if you need any further assistance or modifications.

    Need help or have a question?
    Contact us for prompt assistance and solutions.

    CONTACT US +902127020000

    Latest News

    View all

    Eurolab Successfully Renews ISO 17025 Accreditation

    Read More

    Expanded Cosmetic Safety Testing Portfolio Now Available at Eurolab

    Read More

    Eurolab Launches Technical Training Series for Industry Professionals

    Read More

    JOIN US
    Want to make a difference?

    Careers