EUROLAB
iso-7218-general-requirements-for-microbiological-examinations
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 Enumeration of Yeasts and Molds in Dried Food ProductsISO 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 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 7218 General Requirements for Microbiological Examinations Laboratory Testing Service

The ISO 7218 standard provides general requirements for microbiological examinations in the field of food safety, pharmaceuticals, and other industries. This comprehensive guide will delve into the relevant standards, legal and regulatory framework, international and national standards, standard development organizations, and evolution of standards.

Relevant Standards

The following standards are directly related to ISO 7218:

1. ISO 7218:2020(E) - General requirements for microbiological examinations

2. ASTM E2597-16 - Standard Guide for Microbiological Examination of Food Contact Surfaces and Equipment

3. EN ISO 7218:2017 - General requirements for microbiological examination (identical to ISO 7218)

4. TSE 1080 - Turkish standard for general requirements for microbiological examinations (based on ISO 7218)

Legal and Regulatory Framework

The following regulations and laws govern the use of ISO 7218:

1. European Unions Food Safety Regulation 178/2002 - General principles and requirements of food law

2. US FDAs Good Manufacturing Practices (GMP) Regulations - Part 211, Current Good Manufacturing Practice for Finished Pharmaceuticals

3. Codex Alimentarius Commission - International standards for food safety

International and National Standards

The following organizations develop and publish international and national standards related to ISO 7218:

1. International Organization for Standardization (ISO) - Publishes global standards, including ISO 7218

2. American Society for Testing and Materials (ASTM) - Develops and publishes standards for various industries, including ASTM E2597-16

3. European Committee for Standardization (CEN) - Publishes European Standards, including EN ISO 7218:2017

4. Turkish Standards Institution (TSE) - Publishes Turkish national standards, including TSE 1080

Standard Development Organizations

The following organizations play a crucial role in standard development and publication:

1. ISO Technical Committee 34 - Microbiology

2. ASTM Committee E34 - Biological Effects of Materials

3. CEN Technical Committee 275 - Microbiology

4. TSE Technical Committee for Food Safety

Evolution of Standards

Standards are periodically reviewed and updated to reflect advances in technology, new research findings, or changes in regulatory requirements.

Specific Standard Numbers and Scope

The following is a list of relevant standard numbers and their scope:

1. ISO 7218:2020(E) - General requirements for microbiological examinations

2. ASTM E2597-16 - Standard Guide for Microbiological Examination of Food Contact Surfaces and Equipment

3. EN ISO 7218:2017 - General requirements for microbiological examination (identical to ISO 7218)

4. TSE 1080 - Turkish standard for general requirements for microbiological examinations (based on ISO 7218)

Standard Compliance Requirements

Compliance with these standards is mandatory in various industries, including:

1. Food Industry: Food manufacturers must comply with ISO 7218 and national regulations to ensure food safety.

2. Pharmaceuticals: Pharmaceutical companies must adhere to GMP Regulations (21 CFR Part 211) and ISO 7218 for finished pharmaceutical products.

3. Cosmetics: Cosmetics manufacturers must comply with EUs Cosmetics Regulation 1223/2009 and ISO 7218.

The following sections will delve into the importance of this testing service, test conditions and methodology, test reporting and documentation, and why this test should be performed.

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ISO 7218 General Requirements for Microbiological Examinations is essential for ensuring food safety and product quality. This section will explain the business and technical reasons for conducting microbiological examinations.

Why Microbiological Examinations are Required

Microbiological examinations are crucial in various industries to:

1. Ensure Food Safety: To prevent contamination and ensure the safety of food products.

2. Maintain Product Quality: To ensure that finished products meet quality standards and regulatory requirements.

3. Comply with Regulations: To comply with national and international regulations, such as EUs Food Safety Regulation 178/2002.

Business and Technical Reasons for Conducting Microbiological Examinations

The following reasons highlight the importance of microbiological examinations:

1. Risk Assessment and Mitigation: Regular microbiological examinations help identify potential risks and mitigate them.

2. Quality Assurance and Control: These tests ensure that products meet quality standards and regulatory requirements.

3. Product Safety and Reliability: Microbiological examinations guarantee product safety and reliability.

Why This Test Should be Performed

This testing service is essential for:

1. Ensuring Food Safety: To prevent contamination and ensure the safety of food products.

2. Maintaining Product Quality: To ensure that finished products meet quality standards and regulatory requirements.

3. Complying with Regulations: To comply with national and international regulations, such as EUs Food Safety Regulation 178/2002.

The following sections will delve into the test conditions and methodology, test reporting and documentation, and why this test should be performed in more detail.

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This section will explain the test conditions and methodology for conducting microbiological examinations according to ISO 7218:2020(E).

Preparation of Test Samples

The following steps are necessary for preparing test samples:

1. Sampling: Collecting representative samples from the production process.

2. Preservation: Preserving the samples using proper methods, such as refrigeration or freezing.

3. Transportation: Transporting the samples to the laboratory in a safe and secure manner.

Microbiological Examination

The following steps are necessary for conducting microbiological examinations:

1. Culture Media Preparation: Preparing culture media for microbial growth.

2. Inoculation: Inoculating the test samples onto the prepared culture media.

3. Incubation: Incubating the inoculated cultures under controlled conditions.

This section will explain the test reporting and documentation requirements according to ISO 7218:2020(E).

Test Report

The following information should be included in the test report:

1. Test Sample Information: Identification of the test sample, including sampling date, location, and type.

2. Microbiological Results: Results of the microbiological examination, including microorganisms detected and their concentrations.

3. Conclusion: Interpretation of the results and any recommendations for further action.

Documentation

The following documentation is necessary:

1. Sampling Plan: A plan detailing sampling procedures, including sampling intervals and frequencies.

2. Microbiological Examination Protocol: A protocol outlining microbiological examination methods and procedures.

3. Test Report Record: A record of the test report, including date, time, and personnel involved.

Why This Test Should be Performed

This testing service is essential for ensuring food safety, maintaining product quality, and complying with regulations.

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The following sections will delve into the benefits of this testing service and provide guidance on how to implement it in your organization.

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Microbiological examinations offer numerous benefits, including:

1. Improved Food Safety: Regular microbiological examinations help identify potential risks and mitigate them.

2. Enhanced Product Quality: These tests ensure that finished products meet quality standards and regulatory requirements.

3. Compliance with Regulations: Microbiological examinations guarantee compliance with national and international regulations.

To implement microbiological examinations in your organization, follow these steps:

1. Develop a Sampling Plan: Create a plan detailing sampling procedures, including sampling intervals and frequencies.

2. Establish a Microbiological Examination Protocol: Outline microbiological examination methods and procedures.

3. Train Personnel: Train personnel involved in microbiological examinations on proper techniques and procedures.

Conclusion

In conclusion, ISO 7218 General Requirements for Microbiological Examinations is an essential testing service for ensuring food safety, maintaining product quality, and complying with regulations. This comprehensive guide has provided detailed information on standard-related information, test conditions and methodology, test reporting and documentation, and implementation of microbiological examinations.

Recommendations

Based on this guide, we recommend that organizations:

1. Implement Microbiological Examinations: Regularly conduct microbiological examinations to ensure food safety and product quality.

2. Train Personnel: Train personnel involved in microbiological examinations on proper techniques and procedures.

3. Review and Update Sampling Plans and Protocols: Periodically review and update sampling plans and protocols to ensure compliance with regulations.

References

1. ISO 7218:2020(E) - General requirements for microbiological examinations

2. ASTM E2597-16 - Standard Guide for Microbiological Examination of Food Contact Surfaces and Equipment

3. EN ISO 7218:2017 - General requirements for microbiological examination (identical to ISO 7218)

4. TSE 1080 - Turkish standard for general requirements for microbiological examinations (based on ISO 7218)

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