EUROLAB
iso-21527-1-enumeration-of-yeasts-and-molds-in-dried-food-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 21527-1 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 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 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 ISO 21527-1 Enumeration of Yeasts and Molds in Dried Food Products Laboratory Testing Service Provided by Eurolab

ISO 21527-1 is an international standard that specifies the enumeration of yeasts and molds in dried food products. This standard is developed by the International Organization for Standardization (ISO) and published in collaboration with other standard development organizations such as ASTM, EN, TSE, and others.

Legal and Regulatory Framework

The legal and regulatory framework surrounding ISO 21527-1 is governed by various national and international laws and regulations. In Europe, for example, the European Food Safety Authority (EFSA) sets standards for food safety, including the enumeration of yeasts and molds in dried food products. The EUs General Food Law Regulation (EC) No. 178/2002 also regulates food safety and hygiene practices.

International and National Standards

ISO 21527-1 is an international standard that applies to all countries. However, national standards may also apply in specific regions or industries. For example, the US has its own standard for yeast and mold enumeration in dried foods, which is specified by the Association of Official Analytical Chemists (AOAC) International.

Standard Development Organizations

ISO 21527-1 was developed by a committee consisting of experts from various countries and organizations. The development process involves several stages, including drafting, voting, and publication.

Standard Evolution and Update

Standards evolve over time to reflect changes in technology, science, and regulatory requirements. ISO 21527-1 is no exception and has undergone revisions to improve its accuracy and relevance.

Specific Standard Numbers and Scope

  • ISO 21527-1:2014 - Enumeration of yeasts and molds in dried food products
  • ASTM E 2657-16 - Standard practice for enumeration of yeasts and molds in dried foods
  • EN ISO 21527-1:2015 - Enumeration of yeasts and molds in dried food products
  • Industry-Specific Compliance Requirements

    Compliance with ISO 21527-1 is mandatory for various industries, including:

  • Food manufacturers
  • Processors and packers
  • Distributors and retailers
  • Government regulatory agencies
  • Standard Compliance Benefits

    Compliance with ISO 21527-1 provides several benefits, including:

  • Ensuring product safety and quality
  • Maintaining consumer trust and confidence
  • Meeting regulatory requirements
  • Enhancing brand reputation and market competitiveness
  • ISO 21527-1 is a critical test for ensuring the safety and quality of dried food products. The standard specifies the enumeration of yeasts and molds in these products to prevent spoilage, contamination, and allergic reactions.

    Business and Technical Reasons

    The business and technical reasons for conducting ISO 21527-1 testing include:

  • Ensuring product safety and compliance with regulations
  • Maintaining quality standards and customer trust
  • Enhancing brand reputation and market competitiveness
  • Reducing liability risks associated with contaminated products
  • Consequences of Not Performing the Test

    Failure to perform ISO 21527-1 testing can lead to severe consequences, including:

  • Product recalls and financial losses
  • Reputation damage and loss of consumer trust
  • Non-compliance with regulatory requirements
  • Liability for injuries or illnesses resulting from contaminated products
  • Industries and Sectors Requiring the Testing

    The following industries and sectors require ISO 21527-1 testing:

  • Food manufacturers and processors
  • Dairy and bakery products
  • Spices, herbs, and seasonings
  • Infant formula and baby food
  • Animal feed and pet food
  • Risk Factors and Safety Implications

    ISO 21527-1 testing helps to identify potential risk factors and safety implications associated with yeasts and molds in dried food products. These risks include:

  • Allergic reactions and intolerance
  • Toxicity and carcinogenicity
  • Contamination and spoilage
  • Economic losses due to product recalls
  • Quality Assurance and Quality Control

    ISO 21527-1 testing is an essential aspect of quality assurance and control. The standard specifies the methods for enumerating yeasts and molds in dried food products, ensuring consistency and accuracy.

    This section provides a detailed explanation of the test conditions and methodology for ISO 21527-1 Enumeration of Yeasts and Molds in Dried Food Products testing.

    Testing Equipment and Instruments

    The following equipment and instruments are used for ISO 21527-1 testing:

  • Microscopes (light, fluorescence, and scanning electron microscopes)
  • Incubators
  • Counting chambers
  • Pipettes and measuring devices
  • Testing Environment Requirements

    ISO 21527-1 specifies the requirements for the testing environment, including temperature, humidity, and cleanliness.

    Sample Preparation

    Samples are prepared according to ISO 21527-1 guidelines, which involve:

  • Grinding or crushing dried food products into a fine powder
  • Weighing and homogenizing samples
  • Microbiological Analysis

    The microbiological analysis involves the following steps:

  • Inoculation of the sample onto agar media plates
  • Incubation at specific temperatures (e.g., 25C, 37C)
  • Observation and counting of yeasts and molds using a microscope
  • Counting and Enumeration

    ISO 21527-1 specifies the methods for counting and enumerating yeasts and molds in dried food products.

    Reporting and Certification

    The test report must include:

  • The name and address of the laboratory
  • The date of analysis
  • A summary of the sampling procedure
  • The enumeration results (expressed as cfu/g or cfu/mL)
  • Certification Requirements

    ISO 21527-1 certification requires compliance with specific requirements, including:

  • Participation in proficiency testing programs
  • Maintenance of records and documentation
  • Conclusion

    ISO 21527-1 Enumeration of Yeasts and Molds in Dried Food Products testing is a critical aspect of ensuring product safety and quality. Compliance with this standard provides several benefits, including regulatory compliance, consumer trust, and brand reputation enhancement.

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    The next section will provide information on the testing services provided by Eurolab.

    Testing Services Provided by Eurolab

    Eurolab offers a range of testing services for ISO 21527-1 Enumeration of Yeasts and Molds in Dried Food Products, including:

  • Microbiological analysis
  • Counting and enumeration
  • Certification and reporting
  • Our expert laboratory technicians are trained to perform the test according to ISO 21527-1 guidelines. Contact us today to learn more about our testing services.

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    Certification and Accreditation

    Eurolab is certified to ISO/IEC 17025:2017 and accredited by national accreditation bodies, ensuring that our testing services meet international standards.

    Our laboratory technicians are trained to perform the test according to ISO 21527-1 guidelines. Contact us today to learn more about our testing services.

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    Conclusion

    ISO 21527-1 Enumeration of Yeasts and Molds in Dried Food Products testing is a critical aspect of ensuring product safety and quality. Compliance with this standard provides several benefits, including regulatory compliance, consumer trust, and brand reputation enhancement. Contact us today to learn more about our testing services.

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    References

  • ISO 21527-1:2014 - Enumeration of yeasts and molds in dried food products
  • ASTM E 2657-16 - Standard practice for enumeration of yeasts and molds in dried foods
  • EN ISO 21527-1:2015 - Enumeration of yeasts and molds in dried food products
  • Glossary

    The following terms are used in this document:

  • cfu (colony-forming unit)
  • cfu/g (colony-forming units per gram)
  • cfu/mL (colony-forming units per milliliter)
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