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iso-21528-2-enterobacteriaceae-enumeration-in-meat-products
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 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 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 21528-2 Enterobacteriaceae Enumeration in Meat Products Testing Services

ISO 21528-2 is a standard that governs the enumeration of Enterobacteriaceae in meat products. The standard was developed by the International Organization for Standardization (ISO) and is widely recognized as a benchmark for laboratory testing services.

Overview of Relevant Standards

  • ISO 21528-2:2020 - Enumeration of microorganisms - Guidance on methods for the detection of specific microbiological hazards

  • ASTM E2187-11(2016)e1 - Standard Practice for Sampling and Preparation of Meat, Poultry, and Seafood Products for Microbiological Analysis

  • EN 16506:2015 - Microbiology of food and animal feeding stuffs - Horizontal method for the detection and quantification of specific microbial hazards

  • TSE (Turkish Standards Institution) LISO/EN ISO 21528-2:2020

    • Standard Development Organizations

    Standard development organizations play a crucial role in shaping industry standards. The most prominent standard development organization is the International Organization for Standardization (ISO). ISO is responsible for developing and maintaining over 22,000 international standards.

    How Standards Evolve and Get Updated

    Standards evolve as new technologies and methods emerge. The process of updating standards involves:

    1. Reviewing current literature and research findings

    2. Consulting with industry experts and stakeholders

    3. Drafting proposed changes to the standard

    4. Voting on proposed changes by ISO member countries

    5. Finalizing updated standard documents

    Standard Numbers and Their Scope

    The following are some key standard numbers related to microorganism testing:

  • ISO 6579:2002 - Detection of Salmonella spp.

  • ISO 11133:2014 - Microbiology of food, animal feeding stuffs and pharmaceuticals - Preparation, identification and enumeration of microorganisms

  • ISO 11290-1:1998 - Microbiology of the food chain - Guidelines on preparation and production of culture media - Part 1: General rules

    • Standard Compliance Requirements for Different Industries

    Different industries have varying compliance requirements for standard testing. For instance:

  • Food manufacturers must comply with EU Regulation (EC) No 2073/2005

  • Meat processors must comply with USDA regulations

  • Importers/exporters must comply with customs regulations and agreements such as the International Plant Protection Convention (IPPC)

    • Regulatory Framework Surrounding ISO 21528-2 Enterobacteriaceae Enumeration in Meat Products Testing

    Regulatory bodies have strict guidelines for laboratory testing services, including:

  • EU Directive 2004/43/EC

  • USDA regulations (9 CFR Part 310)

  • FDA guidance on microbial risk assessment and mitigation strategies for meat products

    • Quality Management Systems and Procedures

    Laboratories must implement quality management systems to ensure compliance with industry standards. This includes:

  • ISO 17025 accreditation for laboratory testing services

  • Implementation of HACCP principles for food safety

  • Training and certification programs for personnel

    • ISO 21528-2 Enterobacteriaceae Enumeration in Meat Products testing is a critical requirement for industries such as meat processing, poultry processing, and seafood processing.

    Why This Test Is Needed and Required

    This test is necessary to ensure food safety and prevent contamination of meat products with pathogenic bacteria. The presence of these microorganisms can lead to serious health consequences and recalls.

    Business and Technical Reasons for Conducting ISO 21528-2 Enterobacteriaceae Enumeration in Meat Products Testing

  • Ensure compliance with regulatory requirements

  • Prevent contamination and ensure food safety

  • Protect brand reputation and prevent costly recalls

  • Enhance consumer confidence through transparent testing practices

    • ISO 21528-2 Enterobacteriaceae Enumeration in Meat Products testing involves a series of steps:

    Step-by-Step Explanation of the Test Conducted

    1. Sample collection: Samples are collected from meat products

    2. Sample preparation: Samples are processed according to standard protocols

    3. Inoculation and incubation: Microorganisms are grown under controlled conditions

    4. Measurement and analysis: Microbial enumeration is performed using appropriate methods

    Testing Equipment and Instruments Used

  • Automated microbiological analyzers (e.g., BAX, BioMérieux)

  • Incubators with temperature control

  • pH meters for adjusting culture media

    • Sample Preparation Procedures

    1. Homogenization of samples

    2. Weighing and dilution of samples

    3. Inoculation of samples onto agar plates or in culture media

    Testing Parameters and Conditions

  • Temperature: 37C 0.5C

  • Humidity: 85 5

  • Pressure: Atmospheric pressure

  • Incubation time: 18-24 hours

    • Laboratories must implement quality control measures to ensure accuracy and reliability of testing results.

    Internal Quality Control Measures

    1. Use of certified reference materials

    2. Regular calibration of equipment

    3. Participation in proficiency testing schemes

    External Quality Control Measures

    1. Accreditation by a recognized accreditation body (e.g., ISO 17025)

    2. Certification by a third-party auditor (e.g., HACCP)

    3. Training and certification programs for personnel

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