EUROLAB
ep-2612-enumeration-of-microorganisms-in-preserved-products
Preservative Efficacy Testing AOAC 2003.07 Challenge Testing for Preservative EffectivenessAOAC 2007.01 Microbial Challenge Testing for PreservativesAOAC 991.14 Microbial Contamination Analysis in Preserved ProductsAOAC 997.02 Challenge Test Method for Preservative EffectivenessASTM D4014 Preservative Testing for Creams and LotionsASTM D5412 Microbial Limits Testing in Preserved CosmeticsASTM D6422 Preservative Effectiveness in Personal Care ProductsASTM E2180 Antimicrobial Activity of Preservative SystemsASTM E2181 Preservative Efficacy Testing for CosmeticsASTM E2315 Preservation Challenge Test for Cosmetic ProductsASTM E2315 Time-Kill Method for Preservative AssessmentASTM E2315-16 Time-Kill Kinetics for Preservative EffectivenessASTM E2316 Microbial Assessment of Cosmetic PreservativesASTM E2317 Antimicrobial Efficacy of Cosmetic PreservativesASTM E2709 Challenge Tests for Preservative SystemsASTM E2799 Antimicrobial Effectiveness Testing for CosmeticsCOLIPA Guidelines for Preservative Efficacy in CosmeticsEN ISO 11930 Microbial Preservation Testing for Personal CareEN ISO 11930 Microbial Quality and Preservation AssessmentEP 2.6.13 Detection of Specified Microorganisms in Preserved ProductsEP 5.1.3 Challenge Test for Preservative EfficacyEP 5.1.4 Microbial Limits in Preserved IngredientsEP 5.1.5 Microbial Quality Control in Preserved FormulationsFDA 21 CFR 701.3 Microbial Contamination Limits in Preserved ProductsFDA 21 CFR Part 700 Microbial Limits for Preserved CosmeticsFDA BAM Chapter 23 Microbial Pathogen Detection in Preserved ProductsFDA Cosmetic Microbiological Testing GuidanceFDA Guidance on Preservative Testing for Topical ProductsISO 10993-10 Preservation Efficacy in Dermal ProductsISO 10993-12 Sample Preparation for Preservative TestingISO 11930 Challenge Test of Preservatives in CosmeticsISO 11930 Evaluation of Preservative Efficacy in CosmeticsISO 11930-1 Preservative Challenge Testing for Rinse-off ProductsISO 11930-2 Preservative Testing of Leave-on CosmeticsISO 11932 Validation of Microbial Methods in Preservation TestingISO 11989 Validation of Microbiological Methods in Preserved ProductsISO 16128 Natural and Organic Cosmetic Ingredient PreservationISO 16128-2 Calculation of Natural Preservative ContentISO 16134-3 Testing of Preservative EffectivenessISO 16212 Detection of Yeasts and Molds in Preserved CosmeticsISO 16212 Mold and Yeast Quantification in Preserved CosmeticsISO 17516 Microbial Limits and Preservation TestingISO 18415 Microbial Challenge Test for Personal Care ProductsISO 18593 Microbial Sampling in Preserved ProductsISO 18593 Microbiological Sampling Methods for Preserved ProductsISO 21148 Detection of Anaerobic Microorganisms in Preserved ProductsISO 21148 Detection of Preservative-Resistant MicroorganismsISO 21149 Enumeration of Aerobic Bacteria for Preservative StudiesISO 21149 Enumeration of Microorganisms in Preserved FormulationsISO 21149-1 Enumeration of Aerobic Bacteria in Preserved FormulationsISO 21150 Detection of Pathogens in Preserved CosmeticsISO 21150-1 Microbial Contamination in Cosmetic Raw MaterialsISO 21404 Testing for Microbial Contamination in Preserved CosmeticsISO 21702 Antiviral Efficacy Testing of PreservativesISO 22176 Good Hygiene Practices for Preserved CosmeticsISO 22716 Good Manufacturing Practices for Cosmetic PreservationISO 24434 Enumeration of Aerobic Mesophilic Spores in Preserved ProductsISO 24441 SPF Testing for Preserved SunscreensISO 24442 Enumeration of Aerobic Microbial Spores in ProductsISO 24442 Microbial Spores Enumeration in Preserved ProductsISO 24444 Comparison of Microbiological Test ProtocolsISO 24475 Microbiological Assessment of Preserved Raw MaterialsISO 29621 Categorization of Cosmetic Products by Microbiological RiskISO/TR 19837 Guidelines for Microbiological Risk Assessment of PreservativesISO/TR 19838 Risk Management of Preservatives in CosmeticsISO/TR 19930 Microbiological Test Method Development for PreservativesISO/TR 24476 Selection of Microbiological Test Methods for PreservationISO/TR 29621 Guidelines on Risk Assessment for PreservativesUSP <1227> Validation of Microbial Recovery in Preservative StudiesUSP <1227> Validation of Microbial Recovery in Preservative TestingUSP <1229> Microbial Recovery in Preservative Efficacy TestsUSP <1231> Water Quality for Microbiological Control in Preservative TestingUSP <1625> Microbial Testing of Preserved Topical ProductsUSP <51> Antimicrobial Effectiveness Testing for PreservativesUSP <60> Microbial Limits in Preserved CosmeticsUSP <61> Microbial Enumeration Tests in Preserved Cosmetics

Comprehensive Guide to Eurolabs EP 2.6.12 Enumeration of Microorganisms in Preserved Products Laboratory Testing Service

Standard-Related Information

The Enumeration of Microorganisms in Preserved Products (EP 2.6.12) is a laboratory testing service that involves the detection and enumeration of microorganisms in preserved products, such as canned goods, frozen foods, and other food items. This test is governed by various international and national standards, including:

  • ISO 11133:2014 - Microbiology of food and animal feeding stuffs - Horizontal method for the detection and/or enumeration of microorganisms

  • ASTM E1173-07 - Standard Test Method for Determining the Effects of Oxygen on Packaging Materials

  • EN 12806:2001 - Foodstuffs - Canned foods - Methods for the detection of bacterial spores

  • TSE (Turkish Standards Institution) 1149:2014 - Foodstuffs - Preserved foods - Enumeration of microorganisms

    • These standards provide a framework for the testing and analysis of preserved products, ensuring that they meet safety and quality requirements.

    Standard Development Organizations

    The development and maintenance of these standards are carried out by various standard development organizations (SDOs), including:

  • International Organization for Standardization (ISO)

  • American Society for Testing and Materials (ASTM)

  • European Committee for Standardization (CEN)

  • Turkish Standards Institution (TSE)

    • These SDOs work together to develop and harmonize standards, ensuring that they are compatible and consistent with international best practices.

    Why This Test is Needed

    The Enumeration of Microorganisms in Preserved Products test is essential to ensure the safety and quality of preserved foods. Contaminated products can pose a risk to public health, causing foodborne illnesses and other adverse effects.

    This test helps to:

  • Detect and enumerate microorganisms, including bacteria, yeast, and mold

  • Identify potential sources of contamination

  • Monitor product quality and safety over time

  • Ensure compliance with regulatory requirements

    • Industries and Sectors

    The following industries and sectors require this testing service:

  • Food processing and manufacturing

  • Canning and preservation

  • Frozen food production

  • Meat and poultry processing

  • Dairy and beverage production

    • Risk Factors and Safety Implications

    Failure to perform this test can lead to:

  • Foodborne illnesses and adverse health effects

  • Product recalls and loss of revenue

  • Regulatory non-compliance and fines

  • Damage to brand reputation and customer trust

    • The testing service helps to mitigate these risks by ensuring that products meet safety and quality standards.

    Test Conditions and Methodology

    The Enumeration of Microorganisms in Preserved Products test is conducted using the following steps:

    1. Sample preparation: The preserved product is prepared according to standard procedures, including grinding, homogenization, and serial dilution.

    2. Incubation: The sample is incubated at an optimal temperature (e.g., 20-25C) for a specified period (e.g., 7-14 days).

    3. Microbial enumeration: The number of microorganisms is determined using standard methods, such as plate counting or direct microscopic count.

    4. Data analysis: The test results are analyzed and interpreted to determine the presence and quantity of microorganisms.

    Equipment and Instruments

    The following equipment and instruments are used for this testing service:

  • Autoclaves

  • Incubators

  • Microscopes

  • Spectrophotometers

  • pH meters

    • Testing Environment Requirements

    The testing environment must meet specific requirements, including:

  • Temperature control (20-25C)

  • Humidity control (50-60)

  • Pressure control (1 atm)

    • Sample Preparation Procedures

    The sample preparation procedures involve grinding and homogenizing the preserved product to ensure accurate and representative results.

    Testing Parameters and Conditions

    The testing parameters and conditions include:

  • Sample size: 10-100 g

  • Incubation time: 7-14 days

  • Temperature: 20-25C

  • Humidity: 50-60

    • Measurement and Analysis Methods

    The measurement and analysis methods used for this test include:

  • Plate counting

  • Direct microscopic count

  • Spectrophotometry

    • Calibration and Validation Procedures

    The testing equipment is calibrated and validated according to standard procedures, ensuring accurate and reliable results.

    Quality Control Measures

    The following quality control measures are implemented during testing:

  • Instrument calibration and validation

  • Sample handling and preparation

  • Testing methodology and procedure

    • Data Collection and Recording Procedures

    The test data is collected and recorded using electronic systems, including laboratory information management systems (LIMS) and digital reporting tools.

    Reporting Standards and Formats

    The test results are reported in standard formats, including:

  • ISO 11133:2014 - Microbiology of food and animal feeding stuffs

  • ASTM E1173-07 - Standard Test Method for Determining the Effects of Oxygen on Packaging Materials

    • Standard-Related Certifications

    Eurolabs testing service is certified according to the following standards:

  • ISO/IEC 17025:2017 - General requirements for the competence of testing and calibration laboratories

  • EN 45001:2005 - General requirements for proficiency testing schemes

    • Conclusion

    The Enumeration of Microorganisms in Preserved Products test is essential for ensuring the safety and quality of preserved foods. This comprehensive guide has provided an overview of the standard-related information, why this test is needed, industries and sectors, risk factors and safety implications, test conditions and methodology, equipment and instruments, testing environment requirements, sample preparation procedures, testing parameters and conditions, measurement and analysis methods, calibration and validation procedures, quality control measures, data collection and recording procedures, reporting standards and formats, and standard-related certifications.

    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