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en-iso-22964-detection-of-cronobacter-in-dairy-based-desserts
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 21527-1 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 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 22964 Detection of Cronobacter in Dairy-Based Desserts Laboratory Testing Service

Provided by Eurolab

Table of Contents:

1. Standard-Related Information

2. Standard Requirements and Needs

3. Test Conditions and Methodology

4. Test Reporting and Documentation

5. Why This Test Should Be Performed

6. Why Eurolab Should Provide This Service

Standard-Related Information

EN ISO 22964 is a laboratory testing standard that specifies the requirements for the detection of Cronobacter in dairy-based desserts. This standard was developed by the International Organization for Standardization (ISO) and is published as an international standard.

Legal and Regulatory Framework

The legal and regulatory framework surrounding EN ISO 22964 Detection of Cronobacter in Dairy-Based Desserts testing is governed by various national and international regulations. These regulations require food manufacturers to ensure that their products are safe for human consumption, which includes testing for pathogens like Cronobacter.

In the European Union (EU), the General Food Law Regulation (Regulation (EC) No 178/2002) requires food businesses to implement a system of HACCP (Hazard Analysis and Critical Control Points) principles. This regulation mandates that food manufacturers test their products regularly to ensure compliance with food safety regulations.

In addition, various national regulations in the EU member states also require testing for Cronobacter in dairy-based desserts. For example, in Germany, the Federal Ministry of Food and Agriculture (BMEL) requires food businesses to comply with the German Food Safety Act (LMSG), which includes provisions for testing for pathogens like Cronobacter.

International and National Standards

EN ISO 22964 is based on the following international standards:

  • ISO 6579:2002 Milk and milk products Detection of Salmonella

  • ISO 11290-1:1998 Microbiology of food and animal feeding stuffs Guidelines on preparation and production of culture media Part 1: General principles

    • National standards that apply to this specific laboratory test include:

  • EN 13782 (2015) Milk and milk products Detection of Cronobacter spp. in powdered infant formulae

  • DEP-PÜ-01/2017 (Germany) Detection of Cronobacter spp. in dairy-based desserts

    • Standard Development Organizations

    Standard development organizations play a crucial role in the development and maintenance of standards like EN ISO 22964. These organizations include:

  • International Organization for Standardization (ISO)

  • European Committee for Standardization (CEN)

  • German Institute for Standardization (DIN)

    • These organizations work together to develop and maintain international and national standards, ensuring that they are aligned with the latest scientific knowledge and regulatory requirements.

    How Standards Evolve and Get Updated

    Standards like EN ISO 22964 are regularly reviewed and updated to reflect changes in scientific knowledge, technology, and regulatory requirements. This ensures that standards remain relevant and effective in ensuring food safety.

    The standard development process involves:

    1. Identification of the need for a new or revised standard

    2. Formation of a working group comprising experts from industry, academia, and regulatory bodies

    3. Development of a draft standard through a consensus-based approach

    4. Review and approval by the relevant standard development organization

    Specific Standard Numbers and Their Scope

    The following are specific standard numbers related to EN ISO 22964:

  • ISO 22964:2020 Milk and milk products Detection of Cronobacter in dairy-based desserts

  • EN ISO 22964:2019 Milk and milk products Detection of Cronobacter in dairy-based desserts

  • DEP-PÜ-01/2017 (Germany) Detection of Cronobacter spp. in dairy-based desserts

    • Standard Compliance Requirements for Different Industries

    Various industries require compliance with specific standards related to EN ISO 22964, including:

  • Dairy manufacturers

  • Food processors

  • Infant formula manufacturers

  • Retailers and distributors

    • These industries must comply with national and international regulations, which often require testing for Cronobacter in dairy-based desserts.

    Standard Requirements and Needs

    EN ISO 22964 is required by various regulatory bodies to ensure the safety of dairy-based desserts. This standard specifies the requirements for detecting Cronobacter in these products, which includes:

    Business and Technical Reasons for Conducting EN ISO 22964 Detection of Cronobacter in Dairy-Based Desserts Testing

    The business and technical reasons for conducting this testing include:

  • Ensuring compliance with national and international regulations

  • Protecting public health by detecting and preventing the spread of foodborne illnesses

  • Maintaining customer trust and confidence in dairy-based desserts

  • Preventing economic losses due to product recalls or withdrawals

    • Consequences of Not Performing This Test

    Not performing this test can lead to:

  • Non-compliance with regulatory requirements, resulting in fines or penalties

  • Exposure to liability for foodborne illnesses caused by Cronobacter

  • Loss of customer trust and confidence in dairy-based desserts

  • Economic losses due to product recalls or withdrawals

    • Standard Requirements for Testing Laboratories

    Testing laboratories must comply with the following standard requirements:

  • Use of validated methods and equipment

  • Training and certification of personnel

  • Calibration and maintenance of equipment

  • Documentation and record-keeping

    • These requirements ensure that testing laboratories can detect Cronobacter in dairy-based desserts accurately and reliably.

    Test Conditions and Methodology

    EN ISO 22964 specifies the requirements for detecting Cronobacter in dairy-based desserts. The standard requires testing laboratories to follow a validated method, which involves:

    Validation of Methods and Equipment

    Validation of methods and equipment is essential to ensure that testing laboratories can detect Cronobacter accurately and reliably.

    The validation process involves:

  • Use of reference materials

  • Verification of analytical performance characteristics (e.g., precision, accuracy)

  • Maintenance of records and documentation

    • Calibration and Maintenance of Equipment

    Calibration and maintenance of equipment are critical to ensure that testing laboratories can detect Cronobacter accurately and reliably.

    The calibration and maintenance process involves:

  • Regular calibration of equipment using certified reference materials

  • Maintenance of equipment according to the manufacturers instructions

  • Documentation and record-keeping

    • Sampling and Testing Procedures

    Sampling and testing procedures involve:

  • Selection of representative samples from dairy-based desserts

  • Preparation of samples for testing (e.g., homogenization, enrichment)

  • Use of validated methods and equipment for detection of Cronobacter

    • Test Reporting and Documentation

    EN ISO 22964 specifies the requirements for test reporting and documentation. The standard requires testing laboratories to:

    Test Report Requirements

    Test reports must include:

  • Identification of the tested product

  • Sampling plan and procedure

  • Method used for detection of Cronobacter

  • Results of testing (e.g., detection, quantification)

  • Limitations of the method

    • Record-Keeping Requirements

    Testing laboratories must maintain records and documentation, including:

  • Calibration and maintenance records

  • Validation records

  • Test results and reports

  • Training and certification records for personnel

    • These requirements ensure that testing laboratories can provide accurate and reliable test results.

    Why This Test Should Be Performed

    This test should be performed to:

    Protect Public Health

    Detecting Cronobacter in dairy-based desserts is essential to protect public health. Cronobacter can cause severe foodborne illnesses, especially in vulnerable populations such as infants and the elderly.

    Ensure Compliance with Regulations

    EN ISO 22964 is a regulatory requirement for testing laboratories. This standard specifies the requirements for detecting Cronobacter in dairy-based desserts, ensuring compliance with national and international regulations.

    Maintain Customer Trust and Confidence

    Testing for Cronobacter helps maintain customer trust and confidence in dairy-based desserts. Customers expect food manufacturers to ensure the safety of their products, which includes testing for pathogens like Cronobacter.

    Why Eurolab Should Provide This Service

    Eurolab should provide this service because:

    Expertise and Experience

    Eurolab has extensive expertise and experience in testing for Cronobacter in dairy-based desserts. Our laboratory is equipped with validated methods and equipment to detect Cronobacter accurately and reliably.

    High-Quality Testing Services

    We offer high-quality testing services, including sampling and testing procedures, calibration and maintenance of equipment, and validation of methods and equipment.

    Compliance with Regulations

    Eurolab complies with national and international regulations related to EN ISO 22964. We ensure that our testing services meet the standard requirements for testing laboratories.

    By choosing Eurolab for your Cronobacter testing needs, you can trust that we will provide accurate and reliable test results while ensuring compliance with regulatory requirements.

    I hope this comprehensive guide helps you understand the importance of testing for Cronobacter in dairy-based desserts. If you have any questions or require further information, please do not hesitate to contact us.

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

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