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en-iso-21527-1-enumeration-of-yeast-in-acidified-canned-products
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 10272-2 Enumeration of Campylobacter in MeatEN 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 21527-2 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

Comprehensive Guide to EN ISO 21527-1 Enumeration of Yeast in Acidified Canned Products Laboratory Testing Service

EN ISO 21527-1 is a laboratory testing standard that provides guidelines for the enumeration of yeast in acidified canned products. This standard is widely recognized and adopted globally, with many countries having their own national standards based on EN ISO 21527-1.

International Standards

  • ISO (International Organization for Standardization) is responsible for developing and publishing international standards.

  • EN (European Committee for Electrotechnical Standardization) is a European standards organization that develops and publishes standards related to electrotechnology, among other areas.

  • ASTM (American Society for Testing and Materials) is an American national standards organization that develops and publishes standards related to various fields, including materials science, safety, and environment.

    • National Standards

  • EU countries have their own national standards based on EN ISO 21527-1. For example:

    • Germany: DIN EN ISO 21527-1

    France: NF EN ISO 21527-1

    UK: BS EN ISO 21527-1

    Standard Development Organizations

  • International Organization for Standardization (ISO)

  • European Committee for Electrotechnical Standardization (CENELEC)

    • Evolution and Updates of Standards

    Standards evolve over time to reflect changes in technology, regulations, or best practices. Updates are made by standard development organizations through a formal process involving expert review and approval.

    Standard Numbers and Scope

    EN ISO 21527-1 is a single standard that covers the enumeration of yeast in acidified canned products. The standard provides guidelines for sampling, preparation, testing, and reporting.

    Compliance Requirements

  • Manufacturers of acidified canned products must comply with EN ISO 21527-1 to ensure product safety and quality.

  • Regulatory bodies may require compliance with this standard as a condition for market access or product approval.

    • Industry-Specific Examples

  • Food manufacturers: Must comply with EN ISO 21527-1 to ensure the safety and quality of their products.

  • Regulators: May use EN ISO 21527-1 as a reference standard for testing and enforcement purposes.

    • EN ISO 21527-1 is required by various industries, including food manufacturing and regulatory bodies. This section will explain the business and technical reasons for conducting this test.

    Consequences of Not Performing EN ISO 21527-1 Testing

  • Non-compliance with regulations

  • Product recalls or withdrawals

  • Damage to brand reputation

  • Financial losses due to non-compliance or product withdrawal

    • Industries and Sectors that Require EN ISO 21527-1 Testing

  • Food manufacturing (canned products)

  • Regulatory bodies (government agencies, food safety authorities)

  • Quality control labs (third-party testing)

    • Risk Factors and Safety Implications

  • Failure to detect yeast contamination can lead to product spoilage or recalls

  • Yeast contamination can pose health risks to consumers

    • Quality Assurance and Control Aspects

    EN ISO 21527-1 provides guidelines for ensuring the quality of test results. This includes calibration, validation, and verification procedures.

    How EN ISO 21527-1 Contributes to Product Safety and Reliability

    By detecting yeast contamination, manufacturers can ensure product safety and prevent recalls or withdrawals.

    Competitive Advantages of Having EN ISO 21527-1 Testing Performed

  • Compliance with regulations

  • Assurance of product quality and safety

  • Prevention of non-compliance penalties

    • Cost-Benefit Analysis of Performing EN ISO 21527-1 Testing

    While the cost of testing may seem high, it is a small price to pay for ensuring compliance with regulations and preventing costly recalls or withdrawals.

    This section provides detailed information on how to conduct EN ISO 21527-1 testing.

    Testing Equipment and Instruments

  • Microscopes

  • Spectrophotometers

  • pH meters

    • Sample Preparation Procedures

    EN ISO 21527-1 requires specific sample preparation procedures, including homogenization, dilution, and filtering.

    Testing Parameters and Conditions

    The standard specifies various parameters and conditions for testing, including temperature, humidity, and pressure.

    Measurement and Analysis Methods

    Methods for measuring yeast contamination include microscopy, spectrophotometry, and PCR (Polymerase Chain Reaction).

    Calibration and Validation Procedures

    EN ISO 21527-1 requires calibration and validation procedures to ensure the accuracy of test results.

    Quality Control Measures during Testing

    The standard specifies quality control measures to be taken during testing, including regular equipment maintenance and calibration.

    Data Collection and Recording Procedures

    Test results must be recorded accurately and thoroughly in accordance with EN ISO 21527-1 guidelines.

    Reporting and Record Keeping

    EN ISO 21527-1 requires that test reports include specific information, such as sample identification, test parameters, and results.

    Reporting Requirements

  • Results of the enumeration

  • Any deviations from the standard

    • Record Keeping

    Accurate records must be kept to demonstrate compliance with regulations and industry standards.

    Test Reporting and Interpretation

    The report should clearly indicate any yeast contamination detected and provide recommendations for corrective action.

    Reporting Limitations and Errors

    If test results exceed reporting limits, or if errors are detected during testing, the standard requires that these be reported and addressed accordingly.

    Record Keeping Requirements

    Accurate records must be kept to demonstrate compliance with regulations and industry standards.

    Test Interpretation and Recommendations

    The report should clearly indicate any yeast contamination detected and provide recommendations for corrective action.

    Reporting Requirements

  • Results of the enumeration

  • Any deviations from the standard

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