EUROLAB
iso-10272-1-campylobacter-spp-detection-in-poultry
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 Microbiological Criteria for Minced MeatEC 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 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

ISO 10272-1 Campylobacter spp. Detection in Poultry: Eurolabs Laboratory Testing Service

Campylobacter spp. detection in poultry is a critical aspect of ensuring food safety and public health protection. The International Organization for Standardization (ISO) has published ISO 10272-1, which outlines the requirements for the detection of Campylobacter spp. in poultry.

Legal and Regulatory Framework

The legal and regulatory framework surrounding ISO 10272-1 is governed by various international and national standards, including:

  • ISO 10272-1:2016

  • ASTM E2155-10 (Standard Practice for Detection and Enumeration of Campylobacter)

  • EN ISO 10272-1:2006 (Determination of the detection and enumeration of Campylobacter spp.)

  • TSE (Turkish Standards Institution) TS 1088:2012

  • FDA (US Food and Drug Administration) guidelines for Campylobacter in poultry

    • Standard Development Organizations

    The standard development process involves various organizations, including:

  • ISO (International Organization for Standardization)

  • ASTM (American Society for Testing and Materials)

  • EN (European Committee for Standardization)

    • These organizations work together to develop and maintain standards that ensure consistency and reliability across industries.

    Evolution of Standards

    Standards evolve as new research and technology emerge. For example, the latest edition of ISO 10272-1 includes updated methods for sample preparation and testing.

    Standard Numbers and Scope

    The scope of each standard is as follows:

  • ISO 10272-1:2016 - Detection of Campylobacter spp.

  • ASTM E2155-10 - Detection and Enumeration of Campylobacter

  • EN ISO 10272-1:2006 - Determination of the detection and enumeration of Campylobacter spp.

    • Standard Compliance Requirements

    Compliance with these standards is essential for various industries, including:

  • Poultry farming and processing

  • Food manufacturing and distribution

  • Regulatory agencies

    • Non-compliance can result in product recalls, fines, and damage to reputation.

    The benefits of standardization include:

  • Consistency across industries

  • Improved accuracy and reliability

  • Reduced costs through streamlined processes

    • However, the process of implementing standards can be complex and time-consuming. Eurolabs experts are available to guide clients through this process.

    ---

    Why is ISO 10272-1 Campylobacter spp. Detection in Poultry required?

    Campylobacter spp. is a major foodborne pathogen, causing an estimated 400 million cases of illness worldwide each year. Poultry products are a significant source of Campylobacter contamination.

    Business and Technical Reasons for Conducting ISO 10272-1 Testing

    Conducting ISO 10272-1 testing provides several benefits:

  • Product Safety: Ensures that poultry products meet regulatory requirements and minimize the risk of foodborne illness.

  • Compliance with Regulations: Helps companies comply with international and national regulations, reducing the risk of recalls and fines.

  • Customer Confidence: Provides assurance to customers about the safety and quality of poultry products.

    • Consequences of Not Performing ISO 10272-1 Testing

    Failure to conduct ISO 10272-1 testing can result in:

  • Product recalls

  • Fines and penalties

  • Damage to reputation

    • Industries and Sectors Requiring ISO 10272-1 Testing

    The following industries and sectors require ISO 10272-1 testing:

  • Poultry farming and processing

  • Food manufacturing and distribution

  • Regulatory agencies

    • ---

    Conducting ISO 10272-1 Campylobacter spp. Detection in Poultry

    The testing process involves the following steps:

    1. Sample Collection: Collect poultry samples from farms, processing plants, or storage facilities.

    2. Sample Preparation: Prepare samples for testing by homogenizing and diluting them.

    3. Testing: Use specialized equipment to detect Campylobacter spp. in the sample.

    4. Analysis: Interpret test results using statistical methods.

    Equipment and Instruments Used

    The following equipment and instruments are used during ISO 10272-1 testing:

  • Enrichment broth

  • Selective agar plates

  • Microscopes

  • Automated systems for detecting Campylobacter spp.

    • Testing Environment Requirements

    The testing environment must meet specific requirements, including:

  • Temperature (20C to 25C)

  • Humidity (50 to 60)

  • Pressure

    • ---

    Reporting Test Results

    Eurolab provides detailed test reports that include:

  • Sample identification

  • Test results

  • Statistical analysis

  • Conclusion

    • Documentation Requirements

    The following documentation is required for ISO 10272-1 testing:

  • Sample chain of custody

  • Testing protocol

  • Raw data and analysis

    • ---

    Conclusion

    ISO 10272-1 Campylobacter spp. detection in poultry is a critical aspect of ensuring food safety and public health protection. Eurolabs experts are available to guide clients through the process of implementing ISO 10272-1 standards, ensuring compliance with regulations and minimizing the risk of product recalls and fines.

    ---

    Additional Resources

    For more information on ISO 10272-1 Campylobacter spp. detection in poultry, please contact Eurolabs experts at insert email address or insert phone number.

    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