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ISO DIS 18593 2016 Edition, November 2, 2016 MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHODS FOR SAMPLING TECHNIQUES FROM SURFACES USING CONTACT PLATES AND SWABS
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Description / Abstract:
This International Standard specifies a horizontal method for sampling techniques using contact plates, dipslides, stick swab, sponge and cloth on surfaces in the food industry environment (and food processing plants), with a view of detecting or enumerating culturable microorganisms (pathogenic or non-pathogenic bacteria, yeasts and moulds).
This International Standard is not designed at validating the cleaning and disinfection procedure.
NOTE Sampling techniques for primary production samples is covered by ISO 13307.[1] Sampling techniques for carcasses is covered by ISO 17604.[2] Sampling techniques for analysis of noroviruses and hepatitis A viruses is covered by ISO 15216.[3]
No advice on sampling frequency, number of sampling points, necessity to rotate sampling points is given in this International Standard as they have to be chosen on a case-to-case basis.
NOTE The term “environment” means any item in contact with the food product or likely to represent a contamination or recontamination source, for example, material, premises, operators.