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iso-9308-1-coliform-count-in-water-for-food-use
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 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 TS 13136 E. coli O157:H7 Detection in BeefUSP 51 Preservative Efficacy Testing in Foods

Comprehensive Guide to ISO 9308-1 Coliform Count in Water for Food Use Laboratory Testing Service Provided by Eurolab

ISO 9308-1 is an international standard published by the International Organization for Standardization (ISO) that specifies the requirements for the detection and enumeration of coliform bacteria in water intended for human consumption. The standard is also known as Water quality - Detection and enumeration of coliforms and has been widely adopted by countries around the world.

Legal and Regulatory Framework

The ISO 9308-1 standard is based on the World Health Organization (WHO) guidelines for drinking-water quality, which sets a maximum acceptable concentration of total coliform bacteria in drinking water at 0.03 most probable number (MPN) per 100 mL. The European Unions Drinking Water Directive (DWD) also requires that drinking water must meet certain microbiological standards, including the absence of coliform bacteria.

International and National Standards

The ISO 9308-1 standard is widely recognized and adopted by countries around the world. Some examples include:

  • ASTM D 4216-08: Standard Test Method for Detection and Enumeration of Total Coliforms

  • EN ISO 9308-1: Water quality - Detection and enumeration of coliforms

  • TSE (Turkish Standards Institution) ISO 9308-1

    • Standard Development Organizations

    The ISO standards are developed by technical committees composed of experts from around the world. The standard development process involves several stages, including:

  • Drafting a new standard or revising an existing one

  • Review and approval by the technical committee

  • Publication of the final standard

    • Evolution and Update of Standards

    Standards evolve over time to reflect changes in technology, scientific knowledge, and regulatory requirements. The ISO 9308-1 standard is regularly reviewed and updated to ensure that it remains relevant and effective.

    Specific Standard Numbers and Scope

    Some specific standard numbers related to coliform count in water for food use include:

  • ISO 9308-1: Water quality - Detection and enumeration of coliforms

  • ASTM D 4216-08: Standard Test Method for Detection and Enumeration of Total Coliforms

  • EN ISO 9308-1: Water quality - Detection and enumeration of coliforms

    • Compliance Requirements

    Companies that produce or handle water for human consumption must comply with the requirements set out in the ISO 9308-1 standard. This includes:

  • Conducting regular testing for total coliform bacteria

  • Ensuring that water meets the required microbiological standards

  • Maintaining records of test results and procedures

    • Why is this Specific Test Needed and Required?

    The detection and enumeration of coliform bacteria in water intended for human consumption are essential to ensure public health and safety. Coliform bacteria can cause a range of illnesses, including gastrointestinal disease.

    Business and Technical Reasons for Conducting ISO 9308-1 Coliform Count in Water for Food Use Testing

    Companies that produce or handle water for human consumption must conduct regular testing for total coliform bacteria to:

  • Ensure compliance with regulatory requirements

  • Maintain product quality and safety

  • Avoid reputational damage and financial losses

    • Consequences of Not Performing this Test

    Failure to detect and enumerate coliform bacteria in water intended for human consumption can lead to:

  • Public health risks

  • Reputational damage and financial losses

  • Regulatory penalties and fines

    • Industries and Sectors that Require this Testing

    The following industries and sectors require testing for total coliform bacteria:

  • Drinking water treatment plants

  • Bottled water manufacturers

  • Food processing companies

  • Restaurants and cafes

    • Risk Factors and Safety Implications

    Coliform bacteria can cause a range of illnesses, including gastrointestinal disease. Failure to detect and enumerate these bacteria in water intended for human consumption can lead to public health risks.

    Quality Assurance and Quality Control Aspects

    Companies that conduct testing for total coliform bacteria must maintain quality assurance and quality control procedures, including:

  • Regular calibration and maintenance of equipment

  • Training and certification of personnel

  • Record-keeping and documentation

    • Contribution to Product Safety and Reliability

    Testing for total coliform bacteria contributes significantly to product safety and reliability by:

  • Ensuring compliance with regulatory requirements

  • Maintaining product quality and safety

  • Avoiding reputational damage and financial losses

    • Competitive Advantages of Having this Testing Performed

    Companies that conduct regular testing for total coliform bacteria can:

  • Enhance their reputation and brand image

  • Increase customer confidence and trust

  • Gain a competitive advantage in the market

    • Cost-Benefit Analysis of Performing this Test

    The cost-benefit analysis of performing this test includes:

  • Costs associated with equipment, personnel, and training

  • Benefits of ensuring public health and safety

  • Avoiding reputational damage and financial losses

    • Need help or have a question?
    Contact us for prompt assistance and solutions.

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