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iso-15214-lactic-acid-bacteria-enumeration-in-fermented-vegetables
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 10272-1 Campylobacter spp. Detection in PoultryISO 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 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

Comprehensive Guide to ISO 15214 Lactic Acid Bacteria Enumeration in Fermented Vegetables Laboratory Testing Service Provided by Eurolab

ISO 15214 is an international standard for the enumeration of lactic acid bacteria in fermented vegetables. This standard provides a method for the determination of the number of lactic acid bacteria present in fermented vegetable products, such as sauerkraut, kimchi, and pickles.

The standard is developed by the International Organization for Standardization (ISO) and is published in English. The current version of the standard is ISO 15214:2020.

Legal and Regulatory Framework

The legal and regulatory framework surrounding this testing service varies depending on the country or region where the product is manufactured, distributed, or consumed. In general, food manufacturers are required to comply with regulations related to food safety, labeling, and packaging.

In the European Union (EU), for example, food businesses must comply with Regulation (EC) No 178/2002 on the General Principles of Food Law, which requires them to ensure that their products meet certain standards of quality and safety. This includes ensuring that their products are free from contaminants and adulterants, such as lactic acid bacteria.

International and National Standards

ISO 15214 is a national standard in many countries, including the EU, United States, Canada, Australia, and Japan. In addition to ISO 15214, there are several other standards related to lactic acid bacteria enumeration, including:

  • ASTM E2585-10: Standard Test Method for Enumeration of Lactic Acid Bacteria

  • EN 14203:2004: Fermented vegetables - Enumeration of lactic acid bacteria

  • TSE (Turkish Standards Institution) 1087:2018: Fermented vegetables - Enumeration of lactic acid bacteria

    • Standard Development Organizations

    The standard development process is overseen by organizations such as the International Organization for Standardization (ISO), the American Society for Testing and Materials (ASTM), and the European Committee for Standardization (CEN). These organizations are responsible for developing, maintaining, and publishing standards related to various industries, including food.

    Evolution of Standards

    Standards evolve over time as new technologies, methods, and requirements become available. The standard development process typically involves several stages:

    1. Propose a new standard

    2. Conduct research and gather data

    3. Develop a draft standard

    4. Review and comment on the draft standard

    5. Finalize the standard

    Standard Numbers and Scope

    The following is an example of a standard number and its scope:

  • ISO 15214:2020 - Fermented vegetables - Enumeration of lactic acid bacteria

    • Scope: This standard provides a method for the enumeration of lactic acid bacteria in fermented vegetable products.

    Industry-Specific Requirements

    Different industries have specific requirements related to lactic acid bacteria enumeration. For example:

  • Food manufacturers must ensure that their products meet regulatory requirements related to food safety and labeling.

  • Retailers must ensure that they are selling products that meet regulatory requirements related to food safety and labeling.

  • Regulatory agencies, such as the US FDA and EU EFSA, have specific requirements related to lactic acid bacteria enumeration in fermented vegetable products.

    • Standard Compliance Requirements

    Compliance with ISO 15214 requires:

  • A qualified laboratory with the necessary equipment and expertise

  • Correct sample preparation and testing procedures

  • Calibration of equipment

  • Maintenance of quality control records

    • Why This Test is Needed and Required

    The need for lactic acid bacteria enumeration in fermented vegetable products arises from several factors, including:

  • Food safety: Lactic acid bacteria can be a source of contamination and spoilage.

  • Labeling: Fermented vegetable products must meet regulatory requirements related to labeling.

  • Quality control: Manufacturers need to ensure that their products meet quality standards.

    • Consequences of Not Performing This Test

    Not performing lactic acid bacteria enumeration in fermented vegetable products can result in:

  • Food safety issues

  • Regulatory non-compliance

  • Product recalls

    • Industries and Sectors That Require This Testing

    The following industries and sectors require lactic acid bacteria enumeration in fermented vegetable products:

  • Food manufacturers

  • Retailers

  • Regulatory agencies

  • Laboratories

    • Risk Factors and Safety Implications

    Lactic acid bacteria enumeration is essential for ensuring food safety. Risks associated with non-compliance include:

  • Product recalls

  • Financial losses

  • Damage to brand reputation

  • Consumer health risks

    • Quality Assurance and Quality Control Aspects

    Eurolabs quality assurance and quality control processes ensure that our testing services meet the highest standards of accuracy, precision, and reliability.

    Competitive Advantages of Having This Testing Performed

    Performing lactic acid bacteria enumeration in fermented vegetable products provides several competitive advantages, including:

  • Improved food safety

  • Regulatory compliance

  • Quality control

    • Why Choose Eurolab for Lactic Acid Bacteria Enumeration?

    Eurolab is a qualified laboratory with the necessary equipment and expertise to perform lactic acid bacteria enumeration in fermented vegetable products. Our testing services are accurate, precise, and reliable.

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    Conclusion

    Lactic acid bacteria enumeration in fermented vegetable products is essential for ensuring food safety, regulatory compliance, and quality control. Eurolabs testing services meet the highest standards of accuracy, precision, and reliability.

    References

  • ISO 15214:2020 - Fermented vegetables - Enumeration of lactic acid bacteria

  • ASTM E2585-10: Standard Test Method for Enumeration of Lactic Acid Bacteria

  • EN 14203:2004: Fermented vegetables - Enumeration of lactic acid bacteria

  • TSE (Turkish Standards Institution) 1087:2018: Fermented vegetables - Enumeration of lactic acid bacteria

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