ISO 7218-2007 食品和动物饲料微生物学.微生物检验一般要求和指南

标准号：ISO 7218-2007
中文标准名称：食品和动物饲料微生物学.微生物检验一般要求和指南
英文标准名称：Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations
标准类型：C53
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：C53
国际标准分类号：07.100.30
引用标准：ISO 6887;ISO 8199;ISO 8261;ISO 8655-1;ISO/TS 11133;ISO 16140;ISO 22174;ISO 835
适用范围：This International Standard gives general requirements and guidance/options intended for three main uses:- implementation of ISO/TC 34/SC 9 or ISO/TC 34/SC 5 standards for detection or enumeration ofmicroorganisms, named hereafter “specific standards”;- good laboratory practice for food microbiological laboratories (the purpose is not to detail them in thisInternational Standard, manuals are available for that purpose);- guidance for accreditation of food microbiological laboratories (this International Standard describes thetechnical requirements according to Annex B of ISO/IEC 17025:2005 for the accreditation of amicrobiological laboratory by national organizations).The requirements of this International Standard supersede the corresponding ones of existing specificstandards.Additional instructions in the field of molecular biology examinations are specified in ISO 22174.This International Standard covers examination for bacteria, yeasts and moulds and can be used ifsupplemented with specific guidance for prions, parasites and viruses. It does not cover the examination fortoxins or other metabolites (e.g. amines) from microorganisms.This International Standard applies to the microbiology of food, animal feeding stuffs, the food productionenvironment and the primary production environment.The purpose of this International Standard is to help to ensure the validity of food microbiology examinations,to assist in ensuring that the general techniques used for conducting these examinations are the same in alllaboratories, to help achieve homogeneous results in different laboratories, and to contribute towards thesafety of the laboratory personnel by preventing risks of infection.