ISO/TS TECHNICAL SPECIFICATION 17728 First edition 2015-06-15 Microbiology of the food chain - Sampling techniques for microbiological analysis of food and feed samples Microbiologie de la chaine alimentaire - Techniques de prélevement pour I'analyse microbiologique d'échantillons d'aliments Reference number ISO/TS 17728:2015(E) ISO International Organization for Standardization eeZhejang Institute of Standardization 5956617 @IS02015 HS under mitted without license from IHS IS0/TS 17728:2015(E) COPYRIGHTPROTECTEDDOCUMENT IS0 2015, Published in Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Ch. de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax +41 22 749 09 47 [email protected] www.iso.org HS und Not for Resale, 2015/8/7 06:39:24 networking permited without license from IHS IS0/TS 17728:2015(E) Contents Page Foreword ..iv Introduction. 1 Scope. ..1 2 Normative references ..1 3 Terms and definitions ..1 3.1 Sampling. .1 3.2 Samples.. ..2 3.3 Products .3 3.4 Sample handling 3 4 Principles and general requirements ..4 5 Sampling plan .4 6 Personnel .5 6.1 General arrangements ..5 6.2 Sampling personnel (samplers) .5 7 Sampling techniques .5 7.1 Equipment. ..5 7.2 Sampling techniques: General protocol. .6 7.2.1 Bulk products (liquids, solids, powders, granules, etc.) 6 7.2.2 Packaged products (refrigerated, frozen, or ambient) 7 7.2.3 Refrigerated products 7 7.2.4 Separated frozen products .7 7.2.5 Blocks of frozen products (e.g. meat or fish) .8 7.2.6 Ambient products 8 7.2.7 Hot products. .8 7.2.8 Consumer portions in restaurants .9 7.3 Sampling techniques for specific products. ..9 7.3.1 Live shellfish (bivalve molluscs, gastropods, echinoderms, and tunicates) 9 7.3.2 Fruits and vegetables, spices and herbs, coffee, tea, etc. 10 7.3.3 Whole eggs. 10 7.3.4 Canned food ..10 7.3.5 Feeds. .10 7.3.6 Special cases, e.g. neck skin of poultry or carcass rinses. .10 7.3.7 Spoiled samples .10 7.3.8 Sampling with automatic apparatus .10 8 Packing and labelling of samples ..11 9 Preparation of a sampling form (sampling report) ..11 10 Transport ..11 10.1 Apparatus and equipment .12 10.1.1 Refrigerators, freezers, cool boxes, boxes or containers, cold packs. ..12 10.1.2 Temperature-monitoring equipment .12 10.2 Transport protocol.... .12 10.2.1 Transport by the laboratory. ..13 10.2.2 Transport by a contractor or courier ..13 Reception at the laboratory ..14 11 Annex A (informative) Flow chart of sampling ..15 Annex B (informative) Method for sampling a frozen piece or block (from Iso 6887-1) ..16 Bibliography ..17 ii censee=Zhejiang Institute of Standardization 5956617 withoutlicense from IHS