And Animal Pdf |verified| — International Standard Iso 18593 Microbiology Of Food
ISO 18593:2018 (Microbiology of the food chain — Horizontal methods for surface sampling) is the current international standard for detecting and counting culturable microorganisms on surfaces in the food industry. ISO - International Organization for Standardization Purpose and Scope
- ISO 22000:2018
- ISO 9001:2015
- HACCP
Introduction
- Clarification of the term "reference method."
- Improved specifications for contact plates (RODAC plates) including specific agar fill volumes.
- Detailed requirements for swab materials (e.g., fiber tips, no toxic inhibitors).
- Addition of rules for sampling irregular or large surface areas.
2. The Swab Method (Wet & Dry/Friction)
- Best for: Irregular, curved, or porous surfaces (tiles, conveyor belts, hard-to-reach corners).
- How it works: A sterile swab (cotton, nylon, or flocked) is moistened with a neutralizing buffer and rubbed over a template (usually 100 cm²). A "friction swab" adds force.
- Pros: Can sample large or odd-shaped areas. Detects low-level contamination.
- Cons: Semi-quantitative (requires dilution/extraction). Technically more time-consuming.
- Incorrect Swab Material: Using home-made cotton swabs or non-certified brands.
- No Contact Time: Rubbing a contact plate (sliding invalidates the result).
- Wrong Neutralizer: Using saline when the surface has quaternary ammonium compounds (requires lecithin/polysorbate).
- Storing Swabs at Room Temperature: ISO 18593 requires chilled transport (2-8°C) within 24 hours.
- No Template: Guessing the sampled area instead of using a 10x10 cm sterile template.