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DIN Standards Committee Water Practice

Overview

This document defines general rules for the aerobic preparation of the initial suspension and of dilutions for microbiological examinations of products intended for human or animal consumption. This document is applicable to the general case and other parts apply to specific groups of products. Some aspects might also be applicable to molecular methods where matrices can be associated with inhibition of the PCR steps and consequently affect the test result. This document excludes preparation of samples for both enumeration and detection test methods where preparation instructions are detailed in specific International Standards. Any special diluents or practices required for particular products or microorganisms in specific standard methods should continue to be used instead of the general rules listed in this series of standards. These can include the following: - specific rehydration procedures for foods of low water activity to minimize osmotic shock; the use of adequate temperatures to aid suspension of cocoa, gelatine, milk powder, etcetera; resuscitation procedures for the improved recovery of stressed microorganisms resulting from food processing and storage; homogenization procedures and duration specific to certain products and/or to certain determinations (for example, yeasts and moulds). The responsible German standardization committee for this standard is Working Committee NA 057-01-06 AA "Mikrobiologie der Lebensmittelkette" ("Microbiology of the food chain") at DIN Standards Committee Food and Agricultural Products (NAL).

Document: references other documents

Document: referenced in other documents

Responsible national committee

NA 057-01-06 AA - Microbiology of the food chain  

Responsible european committee

CEN/TC 463 - Microbiology of the food chain