NF EN ISO 7937

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Standards
NF EN ISO 7937

NF EN ISO 7937

February 2005

Standard Cancelled

Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Clostridium perfringens - Colony-count technique

ISO 7937:2004 describes a horizontal method for the enumeration of viable Clostridium perfringens. It is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.

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Main informations

Collections

National standards and national normative documents

Publication date

February 2005

Number of pages

27 p.

Reference

NF EN ISO 7937

ICS Codes

07.100.30 Food microbiology

Classification index

V08-019

Print number

1 - 08/02/2005

International kinship

ISO 7937:2004

European kinship

EN ISO 7937:2004

Sumary

Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Clostridium perfringens - Colony-count technique

ISO 7937:2004 describes a horizontal method for the enumeration of viable Clostridium perfringens. It is applicable to products intended for human consumption and the feeding of animals, and environmental samples in the area of food production and food handling.

Replaced standards (1)

NF EN 13401

January 2003

Standard Cancelled

Microbiologie of food and animal feeding stuffs - Horizontal method for enumeration of Clostridium perfringens - Colony-count technique

Le présent document décrit une méthode horizontale pour le dénombrement de Clostridium perfringens revivifiables dans les produits destinés à la consommation humaine ou à l'alimentation animale.

Standard replaced by (1)

NF EN ISO 15213-2

November 2023

Standard Current

Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 2 : enumeration of Clostridium perfringens by colony-count technique

This document specifies the enumeration of Clostridium (C.) perfringens by colony-count technique. This document is applicable to: — products intended for human consumption; — products for feeding animals; — environmental samples in the area of food and feed production and handling; — samples from the primary production stage. NOTE This method has been validated in an interlaboratory study for the following food categories: — ready-to-eat, ready-to-reheat meat products; — eggs and egg products (derivates); — processed fruits and vegetables; — infant formula and infant cereals; — multi-component foods or meal components. It has also been validated for the following other categories: — pet food and animal feed; — environmental samples (food or feed production). As this method has been validated for at least five food categories, this method is applicable for a broad range of food. For detailed information on the validation, see Clause 11 and Annex C. Since the method is not commonly used for samples in the primary production stage, this category was not included in the interlaboratory study. Therefore, no performance characteristics were obtained for this category. This horizontal method was originally developed for the examination of all samples belonging to the food chain. Based on the information available at the time of publication of this document, this method is considered to be fully suited to the examination of all samples belonging to the food chain. However, because of the large variety of products in the food chain, it is possible that this horizontal method is not appropriate in every detail for all products. Nevertheless, it is expected that the required modifications are minimized so that they do not result in a significant deviation from this horizontal method. This technique is suitable for, but not limited to, the enumeration of microorganisms in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of contamination that is expected to be higher than 10 cfu/ml for liquid samples or higher than 100 cfu/g for solid samples.

Table of contents

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Avant-propos
iv
Introduction
v
1 Domaine d'application
1
2 Références normatives
1
3 Termes et définitions
2
4 Principe
2
5 Diluant, milieux de culture et réactifs
2
6 Appareillage et verrerie
7
7 Échantillonnage
8
8 Préparation de l'échantillon pour essai
8
9 Mode opératoire
8
10 Expression des résultats
10
11 Rapport d'essai
12
Annexe A (informative) Résultats d'essai interlaboratoires
13
Bibliographie
17

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