EUROLAB
ec-20732005-microbiological-criteria-for-minced-meat
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 Detection of Pathogens in Catering ServicesEC 2073/2005 Microbial Contamination Screening in Cooked SausagesEC 2073/2005 Microbial Testing of Edible IceEC 2073/2005 Microbial Testing of Ice CubesEC 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

EC 2073/2005 Microbiological Criteria for Minced Meat Laboratory Testing Service

The European Unions Regulation (EC) No. 2073/2005 sets forth microbiological criteria for foodstuffs, including minced meat. This regulation is designed to ensure the safety of food products by establishing maximum levels of certain microorganisms and their toxins in foods. The EC 2073/2005 Microbiological Criteria for Minced Meat testing service provided by Eurolab is a critical component in ensuring compliance with this regulation.

Legal and Regulatory Framework

The EC 2073/2005 regulation is enforced by the European Commission, which has delegated responsibility to member states to ensure compliance. The regulation applies to all food businesses within the EU, including manufacturers, processors, distributors, and retailers. Non-compliance with the regulation can result in significant penalties, fines, and even business closure.

International and National Standards

The EC 2073/2005 regulation is based on international standards developed by organizations such as:

  • International Organization for Standardization (ISO)

  • American Society for Testing and Materials (ASTM)

  • European Committee for Standardization (CEN)

    • These standards provide a framework for the development of microbiological criteria, including sampling plans, testing methods, and limits. National standards, such as those developed by the UKs Food Standards Agency, must also comply with EU regulations.

    Standard Development Organizations

    Standard development organizations play a crucial role in developing and maintaining international and national standards. These organizations include:

  • ISO

  • ASTM

  • CEN

    • These organizations provide a platform for stakeholders to collaborate on standard development, ensuring that standards are relevant, effective, and globally applicable.

    Evolution of Standards

    Standards evolve over time as new knowledge, technologies, and research emerge. Standard development organizations continuously review and update standards to reflect changing requirements. This ensures that standards remain relevant and effective in protecting public health and safety.

    Standard Numbers and Scope

    The following are some key standard numbers related to the EC 2073/2005 Microbiological Criteria for Minced Meat testing service:

  • ISO 6579:2010 (Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Campylobacter spp.)

  • ASTM E1544-04 (Standard Practice for Sampling, Testing, and Certification of the Microbial Quality of Foods)

    • These standards provide a framework for sampling, testing, and certification of microbial quality in foods, including minced meat.

    Standard Compliance Requirements

    Compliance with standards is essential for industries that handle food products. Industries that require EC 2073/2005 Microbiological Criteria for Minced Meat testing include:

  • Food manufacturers

  • Processors

  • Distributors

  • Retailers

    • Failure to comply with standards can result in significant penalties, fines, and even business closure.

    The EC 2073/2005 Microbiological Criteria for Minced Meat testing service is essential for ensuring the safety of food products. The business and technical reasons for conducting this test are:

  • Public Health: The regulation aims to protect public health by establishing maximum levels of microorganisms in foods.

  • Product Safety: The test ensures that minced meat products meet minimum safety standards, reducing the risk of foodborne illnesses.

  • Regulatory Compliance: Compliance with EU regulations is essential for businesses operating within the EU.

    • Consequences of Not Performing this Test

    Failure to perform the EC 2073/2005 Microbiological Criteria for Minced Meat testing service can result in:

  • Penalties and Fines: Non-compliance with EU regulations can lead to significant penalties and fines.

  • Business Closure: Severe non-compliance can result in business closure.

  • Reputation Damage: Failure to meet safety standards can damage a companys reputation.

    • Industries and Sectors

    The following industries and sectors require EC 2073/2005 Microbiological Criteria for Minced Meat testing:

  • Food manufacturers

  • Processors

  • Distributors

  • Retailers

    • These industries must ensure that their products meet minimum safety standards to avoid penalties, fines, and reputation damage.

    Risk Factors and Safety Implications

    The risk factors associated with foodborne illnesses are significant. The EC 2073/2005 Microbiological Criteria for Minced Meat testing service helps mitigate these risks by ensuring that minced meat products meet minimum safety standards.

    Quality Assurance and Quality Control Aspects

    Eurolabs quality assurance and quality control procedures ensure that the EC 2073/2005 Microbiological Criteria for Minced Meat testing service meets international standards. These procedures include:

  • Sampling: Sampling plans are designed to ensure representative samples of minced meat products.

  • Testing: Testing methods are validated and calibrated to ensure accurate results.

  • Certification: Certification is provided upon completion of the test, ensuring compliance with EU regulations.

    • The following sections provide additional information on standard-related topics:

  • Standard Development Organizations

  • Evolution of Standards

  • Standard Numbers and Scope

  • Standard Compliance Requirements

    • Standard-Related Organizations and Resources

    For more information on standard development organizations, evolution of standards, and standard numbers and scope, please visit the following resources:

  • ISO (International Organization for Standardization)

  • ASTM (American Society for Testing and Materials)

  • CEN (European Committee for Standardization)

    • Conclusion

    The EC 2073/2005 Microbiological Criteria for Minced Meat testing service provided by Eurolab is essential for ensuring compliance with EU regulations. The regulation aims to protect public health by establishing maximum levels of microorganisms in foods. Industries that require this test include food manufacturers, processors, distributors, and retailers.

    This section provides additional information on standard-related topics:

  • Sampling Plans

  • Testing Methods

  • Certification

    • Sampling Plans

    Sampling plans are designed to ensure representative samples of minced meat products. These plans must be compliant with EU regulations and international standards.

    Testing Methods

    Testing methods used for the EC 2073/2005 Microbiological Criteria for Minced Meat testing service must be validated and calibrated to ensure accurate results. The following testing methods are commonly used:

  • Culture-Based Methods

  • Molecular-Based Methods

    • Certification

    Certification is provided upon completion of the test, ensuring compliance with EU regulations. Certification is essential for industries that require EC 2073/2005 Microbiological Criteria for Minced Meat testing.

    The following sections provide additional information on standard requirements and needs:

  • Business and Technical Reasons

  • Consequences of Not Performing this Test

  • Industries and Sectors

    • Business and Technical Reasons

    The business and technical reasons for conducting the EC 2073/2005 Microbiological Criteria for Minced Meat testing service are:

  • Public Health: The regulation aims to protect public health by establishing maximum levels of microorganisms in foods.

  • Product Safety: The test ensures that minced meat products meet minimum safety standards, reducing the risk of foodborne illnesses.

  • Regulatory Compliance: Compliance with EU regulations is essential for businesses operating within the EU.

    • Consequences of Not Performing this Test

    Failure to perform the EC 2073/2005 Microbiological Criteria for Minced Meat testing service can result in:

  • Penalties and Fines: Non-compliance with EU regulations can lead to significant penalties and fines.

  • Business Closure: Severe non-compliance can result in business closure.

  • Reputation Damage: Failure to meet safety standards can damage a companys reputation.

    • Industries and Sectors

    The following industries and sectors require EC 2073/2005 Microbiological Criteria for Minced Meat testing:

  • Food manufacturers

  • Processors

  • Distributors

  • Retailers

    • These industries must ensure that their products meet minimum safety standards to avoid penalties, fines, and reputation damage.

    Quality Assurance and Quality Control Aspects

    Eurolabs quality assurance and quality control procedures ensure that the EC 2073/2005 Microbiological Criteria for Minced Meat testing service meets international standards. These procedures include:

  • Sampling: Sampling plans are designed to ensure representative samples of minced meat products.

  • Testing: Testing methods are validated and calibrated to ensure accurate results.

  • Certification: Certification is provided upon completion of the test, ensuring compliance with EU regulations.

    • The following sections provide additional information on standard requirements and needs:

  • Risk Factors and Safety Implications

  • Quality Assurance and Quality Control Aspects

    • Risk Factors and Safety Implications

    The risk factors associated with foodborne illnesses are significant. The EC 2073/2005 Microbiological Criteria for Minced Meat testing service helps mitigate these risks by ensuring that minced meat products meet minimum safety standards.

    Quality Assurance and Quality Control Aspects

    Eurolabs quality assurance and quality control procedures ensure that the EC 2073/2005 Microbiological Criteria for Minced Meat testing service meets international standards. These procedures include:

  • Sampling: Sampling plans are designed to ensure representative samples of minced meat products.

  • Testing: Testing methods are validated and calibrated to ensure accurate results.

  • Certification: Certification is provided upon completion of the test, ensuring compliance with EU regulations.

    • The following sections provide additional information on standard-related topics:

  • Standard Development Organizations

  • Evolution of Standards

  • Standard Numbers and Scope

  • Standard Compliance Requirements

    • Standard Development Organizations

    Standard development organizations play a crucial role in developing standards for the EC 2073/2005 Microbiological Criteria for Minced Meat testing service. These organizations include:

  • ISO (International Organization for Standardization)

  • ASTM (American Society for Testing and Materials)

  • CEN (European Committee for Standardization)

    • Evolution of Standards

    Standards are continuously evolving to reflect changes in technology, science, and regulations. The following sections provide additional information on the evolution of standards:

  • Sampling Plans

  • Testing Methods

  • Certification

    • Standard Numbers and Scope

    The standard numbers and scope for the EC 2073/2005 Microbiological Criteria for Minced Meat testing service are:

  • ISO 6579:2010

  • ASTM E2581-11

  • CEN ISO/TS 13143:2012

    • Standard Compliance Requirements

    Compliance with standard requirements is essential for industries that require EC 2073/2005 Microbiological Criteria for Minced Meat testing. The following sections provide additional information on standard compliance requirements:

  • Business and Technical Reasons

  • Consequences of Not Performing this Test

  • Industries and Sectors

    • Business and Technical Reasons

    The business and technical reasons for conducting the EC 2073/2005 Microbiological Criteria for Minced Meat testing service are:

  • Public Health: The regulation aims to protect public health by establishing maximum levels of microorganisms in foods.

  • Product Safety: The test ensures that minced meat products meet minimum safety standards, reducing the risk of foodborne illnesses.

  • Regulatory Compliance: Compliance with EU regulations is essential for businesses operating within the EU.

    • Consequences of Not Performing this Test

    Failure to perform the EC 2073/2005 Microbiological Criteria for Minced Meat testing service can result in:

  • Penalties and Fines: Non-compliance with EU regulations can lead to significant penalties and fines.

  • Business Closure: Severe non-compliance can result in business closure.

  • Reputation Damage: Failure to meet safety standards can damage a companys reputation.

    • Industries and Sectors

    The following industries and sectors require EC 2073/2005 Microbiological Criteria for Minced Meat testing:

  • Food manufacturers

  • Processors

  • Distributors

  • Retailers

    • These industries must ensure that their products meet minimum safety standards to avoid penalties, fines, and reputation damage.

    Conclusion

    The EC 2073/2005 Microbiological Criteria for Minced Meat testing service provided by Eurolab is essential for ensuring compliance with EU regulations. The regulation aims to protect public health by establishing maximum levels of microorganisms in foods. Industries that require this test include food manufacturers, processors, distributors, and retailers.

    References

    The following references provide additional information on standard-related topics:

  • ISO (International Organization for Standardization)

  • ASTM (American Society for Testing and Materials)

  • CEN (European Committee for Standardization)

    • I hope this helps you understand the importance of the EC 2073/2005 Microbiological Criteria for Minced Meat testing service. If you have any further questions or need more information, please dont hesitate to ask!

    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