EUROLAB
en-iso-10272-2-enumeration-of-campylobacter-in-meat
Microbiological Testing AOAC 2000.14 Aerobic Plate Count in Dairy ProductsAOAC 2001.02 Surface Swab Testing in Kitchen EquipmentAOAC 2003.01 Campylobacter Detection in Poultry ProductsAOAC 2003.07 Detection of Campylobacter spp. in Food and Environmental SamplesAOAC 2004.02 Yeast and Mold Count in Fruit JuiceAOAC 2004.05 Mold Count in Nuts and SeedsAOAC 2005.03 Detection of Enterotoxins in Canned VegetablesAOAC 2007.01 Listeria Detection in Processed MeatsAOAC 2008.06 Norovirus Detection in Leafy GreensAOAC 2011.02 E. coli O157:H7 Testing in SproutsAOAC 2011.03 Detection of Cronobacter spp. in Infant FormulaAOAC 2013.09 Vibrio Detection in SeafoodAOAC 2015.01 Enumeration of Thermophilic Spores in MilkAOAC 2016.03 Total Aerobic Bacteria in Raw VegetablesAOAC 2017.09 Yeast Detection in BeveragesAOAC 2020.01 Cronobacter Enumeration in Infant CerealsAOAC 978.18 Standard Plate Count in Dairy ProductsAOAC 978.18 Total Coliform Test in ShellfishAOAC 978.24 Total Coliform Count in Food SamplesAOAC 983.19 Coliforms in Ice Cream ProductsAOAC 986.33 Staphylococcus aureus Count in SandwichesAOAC 990.12 Coagulase-Positive Staphylococci in FoodAOAC 990.12 Lactic Acid Bacteria in Fermented FoodsAOAC 991.14 Bacillus cereus Detection in Cooked RiceAOAC 991.14 Salmonella Detection Using ELISA MethodAOAC 991.15 Detection of Bacillus cereus in FoodsAOAC 996.08 Listeria monocytogenes Screening in Ready-to-Eat FoodsAOAC 996.08 Salmonella Detection in Dried FoodsAOAC 998.08 Detection of Escherichia coli O157:H7 in FoodsAOAC 998.08 Yeast and Mold Count in Fruit JuicesASTM D4783 Rapid Enumeration of Aerobic Microorganisms in Food PackagingASTM E1428 Evaluation of Antifungal Properties on Food Contact SurfacesASTM E2617 Detection of Mycotoxins-Producing Fungi by PCRASTM E2754 Standard Guide for Sampling of Microbial Contamination on SurfacesASTM E2876 Determination of Bacterial Endotoxins in Water Used in Food ProcessingASTM E2881 Rapid Detection of Pathogens in Food Using BiosensorEN 13697 Quantitative Surface Testing for Microbial ReductionEN 13704 Sporocidal Activity Testing of Disinfectants in Food AreasEN 1650 Quantitative Suspension Test for the Evaluation of Fungicidal ActivityEN ISO 10272-1 Detection of Campylobacter in Raw ChickenEN ISO 11290-1 Detection of Listeria in Vacuum-Packaged FishEN ISO 11290-2 Enumeration of Listeria monocytogenes in Soft CheeseEN ISO 11731 Detection of Legionella in Cooling Tower WaterEN ISO 11731 Legionella Detection in Hot Water SystemsEN ISO 11731-2 Legionella Detection in Low Nutrient EnvironmentsEN ISO 13720 Pseudomonas spp. in Refrigerated ProductsEN ISO 13720 Spoilage Bacteria Testing in Vacuum-Packaged MeatEN ISO 14189 Enumeration of Sulfite-Reducing Bacteria in FoodEN ISO 14189 Sulfite-Reducing Anaerobes in Food Water SystemsEN ISO 15213 Enumeration of Anaerobic Bacteria in Canned FoodsEN ISO 15216-1 Detection of Norovirus and HAV in ShellfishEN ISO 15216-2 Quantitative Detection of Norovirus in BerriesEN ISO 16212 Detection of Fungi in Plant-Based FoodEN ISO 16266 Detection of Pseudomonas in Drinking WaterEN ISO 16649 Enumeration of Beta-Glucuronidase-Positive E. coliEN ISO 16649-1 Enumeration of Beta-Glucuronidase-Positive E. coliEN ISO 16654 Detection of E. coli O157 in Leafy GreensEN ISO 17410 Counting of Psychrotrophs in Refrigerated Ready MealsEN ISO 17604 Swab Sampling Techniques in Meat IndustryEN ISO 17604-2 Sampling for Bacterial Analysis in PoultryEN ISO 18465 Detection of Human Norovirus in OystersEN ISO 18465 Norovirus Detection in Frozen ShellfishEN ISO 19036 Statistical Uncertainty in Microbiological ResultsEN ISO 21149 Microbial Limits in Cosmetic Food-Based IngredientsEN ISO 21527-1 Enumeration of Yeast in Acidified Canned ProductsEN ISO 21527-2 Enumeration of Yeasts and Moulds in Acidic FoodEN ISO 21528-1 Total Enterobacteriaceae Count in SpicesEN ISO 21528-2 Enumeration of Enterobacteriaceae in ConfectioneryEN ISO 21528-2 Enumeration of Enterobacteriaceae in FoodEN ISO 22117 Quality Assurance for Microbiological Testing LabsEN ISO 22118 Quantification of Listeria monocytogenes in FoodEN ISO 22964 Detection of Cronobacter in Dairy-Based DessertsEN ISO 22964 Detection of Enterobacteriaceae in Powdered MilkEN ISO 29201 Quantification of Virus Particles in Food WastewaterEN ISO 4832 Coliform Count in Processed FoodEN ISO 6222 Enumeration of Aerobic Bacteria in Bottled WaterEN ISO 6579 Detection of Salmonella spp. in SpicesEN ISO 6579-3 Salmonella Serotyping MethodsEN ISO 6887 Preparation of Test Samples and Dilutions for Microbiological TestingEN ISO 6887-1 Preparation of Test Samples from Raw Food MaterialsEN ISO 6887-3 Sample Preparation for Fishery ProductsEN ISO 6887-4 Preparation of Test Samples from Frozen ProductsEN ISO 6887-5 Preparation of Samples from Prepared MealsEN ISO 6887-6 Sample Prep for Dry Foods and PowdersEN ISO 6888-2 Enumeration of Staphylococcus aureus in Egg ProductsEN ISO 6888-3 Detection of Staphylococcus in Ready-to-Eat MealsEN ISO 6888-3 Enumeration of Coagulase-Positive StaphylococciEN ISO 7218 Guidelines for Expression of Results in CFUEN ISO 7218 Guidelines for Plate Count Method in Microbiological LabsEN ISO 7218 Procedures for Colony Counting in MicrobiologyEN ISO 7932 Enumeration of Bacillus cereus in Dehydrated FoodsEN ISO 7937 Enumeration of Clostridium perfringens in GravyEN ISO 8199 General Requirements for Microbiological Methods in WaterEN ISO 8199 Method Validation for Microbiological Water TestingEN ISO 9308-1 Detection of E. coli in Treated WastewaterEN ISO 9308-2 Membrane Filtration for Coliform Bacteria in BeveragesISO 10272-1 Campylobacter Detection in PoultryISO 11290-1 Detection and Enumeration of Listeria monocytogenes in FoodsISO 11290-1 Listeria monocytogenes Detection in Dairy ProductsISO 11290-2 Listeria Count in Cold-Stored FoodsISO 11731 Legionella Detection in Bottled WaterISO 13136 VTEC Detection in Dairy ProductsISO 13720 Pseudomonas spp. Enumeration in Chilled FoodsISO 14189 Enumeration of Sulfite-Reducing Bacteria in WaterISO 15213 Anaerobic Bacteria Testing in Canned FoodISO 15213 Enumeration of Sulfite-Reducing BacteriaISO 15214 Lactic Acid Bacteria Enumeration in Fermented FoodISO 15216-1 Hepatitis A Virus Detection in Frozen BerriesISO 15216-2 Norovirus Detection in Processed VegetablesISO 16211 Anaerobic Sulfite-Reducing Bacteria TestingISO 16212 Fungi Testing in Cosmetic Food IngredientsISO 16266 Pseudomonas aeruginosa in Bottled WaterISO 16649-2 E. coli Enumeration in Raw MeatISO 16649-2 Enumeration of Escherichia coli by Colony-count TechniqueISO 16649-3 Beta-Glucuronidase E. coli DetectionISO 16654 E. coli O157 Detection in Ground BeefISO 17410 Detection of Psychrotrophic Microorganisms in Meat ProductsISO 17410 Psychrotrophic Microorganism Testing in Chilled FoodsISO 17604 Carcass Surface Microbial Sampling in SlaughterhousesISO 17604 Microbiological Swabbing of Animal CarcassesISO 17994 Comparative Testing for Microbiological Water AnalysisISO 18465 Norovirus Testing in ShellfishISO 18593 Surface Swab Microbiological Analysis in Food FacilitiesISO 19020 Food Processing Surface Hygiene MonitoringISO 19036 Uncertainty Estimation in Microbiological CountsISO 21149 Microbiological Examination in Cosmetic Raw Food MaterialsISO 21527-1 Enumeration of Yeasts and Molds in Dried Food ProductsISO 21527-1 Yeast and Mould Count in Low Water Activity FoodsISO 21528-2 Enterobacteriaceae Detection in Food ProductsISO 22964 Cronobacter spp. Testing in Infant FormulaISO 29201 Enteric Virus Quantification in WastewaterISO 4833 Total Viable Count Testing in Food SamplesISO 4833-1 Aerobic Plate Count in Food ProductsISO 6222 Heterotrophic Plate Count in WaterISO 6579 Detection of Salmonella spp. in Food SamplesISO 6579-1 Salmonella spp. Testing in Ready-to-Eat FoodsISO 6887-1 Sample Preparation for Microbiological Examination of FoodISO 6887-2 Microbiological Sample Prep for Dairy ProductsISO 6888-1 Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus)ISO 6888-1 Staphylococcus aureus Enumeration in Bakery ProductsISO 6888-2 Staphylococcus aureus in Processed MeatISO 7218 General Requirements for Microbiological ExaminationsISO 7218 Microbiological Counting Methods in Food TestingISO 7218 Standardized Colony Count TechniquesISO 7251 Coliform Bacteria Detection in Drinking WaterISO 7932 Bacillus cereus Enumeration in CerealsISO 7937 Clostridium perfringens Testing in Cooked MeatsISO 7937 Detection and Enumeration of Clostridium perfringens in FoodsISO 8199 Microbiological Analysis of Water QualityISO 9308-1 Coliform and E. coli in Treated Water

EN ISO 10272-2 Enumeration of Campylobacter in Meat Laboratory Testing Service

Provided by Eurolab: A Comprehensive Guide

The EN ISO 10272-2 standard is a European standard that governs the enumeration of Campylobacter in meat. This standard is part of the ISO 10272 series, which provides guidelines for the detection and quantification of Campylobacter species in various food samples.

Legal and Regulatory Framework

The legal and regulatory framework surrounding this testing service is governed by various national and international standards. In the European Union, the official controls are established under Regulation (EC) No 2073/2005, which sets out microbiological criteria for foods. The regulation requires that all food businesses ensure that their products comply with these criteria.

International and National Standards

The following international and national standards apply to this specific laboratory test:

  • EN ISO 10272-2:2017 - Enumeration of Campylobacter in meat

  • ISO 10272-2:2016 - Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of Campylobacter spp. (including Campylobacter jejuni, Campylobacter coli, Campylobacter lari, Campylobacter upsaliensis and Campylobacter hyointestinalis) in meat

  • Regulation (EC) No 2073/2005 - Microbiological criteria for foods

  • EU directive 2014/31/EU on the safety assessment of genetically modified organisms

    • Standard Development Organizations

    The standard development organizations involved in the development of EN ISO 10272-2 are:

  • International Organization for Standardization (ISO)

  • European Committee for Standardization (CEN)

    • Evolution and Updates

    Standards evolve and get updated as new technologies and research emerge. The EN ISO 10272-2 standard was last revised in 2017, and it is essential to ensure that all laboratory testing services are compliant with the latest version of the standard.

    Compliance Requirements for Different Industries

    Different industries have varying compliance requirements for this testing service:

  • Meat processing industry: must comply with Regulation (EC) No 2073/2005

  • Food service industry: must comply with EU directive 2014/31/EU

  • Retail industry: must comply with national regulations

    • The EN ISO 10272-2 standard is required for several reasons:

    Why This Specific Test is Needed

    This test is necessary to ensure that meat products are safe for human consumption. Campylobacter species can cause foodborne illnesses, which can lead to severe health consequences.

    Business and Technical Reasons

    Conducting this test provides businesses with the following benefits:

  • Compliance with regulations

  • Assurance of product safety and quality

  • Risk reduction through testing

    • Consequences of Not Performing This Test

    Not performing this test can result in:

  • Non-compliance with regulations

  • Reduced customer confidence

  • Economic losses due to product recalls or legal action

    • Industries and Sectors Requiring This Testing

    The following industries and sectors require this testing service:

  • Meat processing industry

  • Food service industry

  • Retail industry

    • Risk Factors and Safety Implications

    Campylobacter species can cause foodborne illnesses, which can lead to severe health consequences. The risk factors include:

  • Contamination during processing or handling

  • Poor sanitation and hygiene practices

    • Quality Assurance and Quality Control Aspects

    This test contributes to product safety and reliability by ensuring that meat products are free from Campylobacter species.

    Competitive Advantages of Having This Testing Performed

    Performing this test provides businesses with the following competitive advantages:

  • Enhanced customer confidence

  • Improved reputation through compliance with regulations

  • Reduced risk through testing

    • Cost-Benefit Analysis

    The cost-benefit analysis of performing this test is as follows:

  • Cost: relatively low compared to other laboratory tests

  • Benefits: improved product safety, compliance with regulations, and reduced risk through testing

    • The EN ISO 10272-2 standard provides detailed guidelines for the enumeration of Campylobacter in meat.

    Step-by-Step Explanation

    1. Sampling: collect a representative sample from the batch or lot

    2. Preparation: prepare the sample according to the standards requirements

    3. Testing: perform the PCR (polymerase chain reaction) analysis using a commercial kit

    Testing Equipment and Instruments Used

    The following equipment and instruments are used for this test:

  • Microbiological analyzer

  • PCR machine

  • Thermocycler

    • Testing Environment Requirements

    The testing environment must meet the following requirements:

  • Temperature: between 15C to 30C

  • Humidity: between 40 to 60

  • Air quality: free from contaminants and odors

    • Test Results and Interpretation

    The test results are interpreted as follows:

  • Presence/absence of Campylobacter species

  • Quantification of Campylobacter species (if required)

    • Quality Control Measures

    To ensure the accuracy and reliability of the test results, quality control measures must be implemented, including:

  • Verification of reagents and equipment

  • Validation of testing protocols

    • Interpretation of Test Results

    The interpretation of test results is as follows:

  • If the test result shows that the sample is free from Campylobacter species, it means that the product meets the regulatory requirements.

  • If the test result shows that the sample contains Campylobacter species, further testing or action may be required.

    • Test Reporting and Record Keeping

    The test report must include:

  • Sample identification

  • Test method used

  • Results of the test

  • Interpretation of results

    • It is essential to maintain accurate records of all test results, including:

  • Raw data

  • Calculations

  • Conclusions

    • Conclusion

    In conclusion, the EN ISO 10272-2 standard provides a comprehensive guide for the enumeration of Campylobacter in meat. This standard ensures that meat products are safe for human consumption and compliant with regulations.

    Recommendations

    Based on this comprehensive guide, we recommend:

  • Compliance with the EN ISO 10272-2 standard

  • Implementation of quality control measures to ensure accurate results

  • Regular training and updates for laboratory personnel

    • By following these recommendations, businesses can ensure that their meat products meet the regulatory requirements and are safe for human consumption.

    References

  • EN ISO 10272-2:2017 - Enumeration of Campylobacter in meat

  • Regulation (EC) No 2073/2005 - Microbiological criteria for foods

  • EU directive 2014/31/EU on the safety assessment of genetically modified organisms

    • Please note that this guide is a summary of the EN ISO 10272-2 standard and should not be used as a substitute for the actual standard.

    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