SIST-TS CEN ISO/TS 17728:2015

SLOVENSKI STANDARD
SIST-TS CEN ISO/TS 17728:2015
01-september-2015
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Microbiology of food and animal feed - Sampling techniques for microbiological analysis
of food and feed samples (ISO/TS 17728:2015)
Mikrobiologie von Lebensmitteln und Futtermittel - Probenahmetechniken für die
mikrobiologische Untersuchung von Lebensmittel- und Futtermittelproben (ISO/TS
17728:2015)
Microbiologie des aliments - Techniques d'échantillonnage pour l'analyse
microbiologique d'échantillons d'aliments (ISO/TS 17728:2015)
Ta slovenski standard je istoveten z: CEN ISO/TS 17728:2015
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST-TS CEN ISO/TS 17728:2015 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST-TS CEN ISO/TS 17728:2015

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SIST-TS CEN ISO/TS 17728:2015

TECHNICAL SPECIFICATION
CEN ISO/TS 17728

SPÉCIFICATION TECHNIQUE

TECHNISCHE SPEZIFIKATION
June 2015
ICS 07.100.30
English Version
Microbiology of the food chain - Sampling techniques for
microbiological analysis of food and feed samples (ISO/TS
17728:2015)
Microbiologie de la chaîne alimentaire - Techniques de Mikrobiologie der Lebensmittelkette -
prélèvement pour l'analyse microbiologique d'échantillons Probenahmetechniken für die mikrobiologische
d'aliments (ISO/TS 17728:2015) Untersuchung von Lebens- und Futtermittelproben (ISO/TS
17728:2015)
This Technical Specification (CEN/TS) was approved by CEN on 16 March 2015 for provisional application.

The period of validity of this CEN/TS is limited initially to three years. After two years the members of CEN will be requested to submit their
comments, particularly on the question whether the CEN/TS can be converted into a European Standard.

CEN members are required to announce the existence of this CEN/TS in the same way as for an EN and to make the CEN/TS available
promptly at national level in an appropriate form. It is permissible to keep conflicting national standards in force (in parallel to the CEN/TS)
until the final decision about the possible conversion of the CEN/TS into an EN is reached.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.





EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2015 CEN All rights of exploitation in any form and by any means reserved Ref. No. CEN ISO/TS 17728:2015 E
worldwide for CEN national Members.

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SIST-TS CEN ISO/TS 17728:2015
CEN ISO/TS 17728:2015 (E)
Contents Page
European foreword .3
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SIST-TS CEN ISO/TS 17728:2015
CEN ISO/TS 17728:2015 (E)
European foreword
This document (CEN ISO/TS 17728:2015) has been prepared by CEN/TC 275 “Food analysis - Horizontal
methods” the secretariat of which is held by DIN, in collaboration with Technical Committee ISO/TC 34 “Food
products”.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to announce this Technical Specification: Austria, Belgium, Bulgaria, Croatia, Cyprus,
Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany,
Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO/TS 17728:2015 has been approved by CEN as CEN ISO/TS 17728:2015 without any
modification.


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SIST-TS CEN ISO/TS 17728:2015
TECHNICAL ISO/TS
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 chaîne alimentaire — Techniques de prélèvement
pour l’analyse microbiologique d’échantillons d’aliments
Reference number
ISO/TS 17728:2015(E)
©
ISO 2015

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ISO/TS 17728:2015(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 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
copyright@iso.org
www.iso.org
ii © ISO 2015 – All rights reserved

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Contents Page
Foreword .iv
Introduction .v
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
11 Reception at the laboratory .14
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
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Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any
patent rights identified during the development of the document will be in the Introduction and/or on
the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT), see the following URL: Foreword — Supplementary Information.
ISO/TS 17728 was prepared by the European Committee for Standardization (CEN) in collaboration
with ISO/TC 34, Food products, Subcommittee SC 9, Microbiology, in accordance with the Agreement on
technical cooperation between ISO and CEN (Vienna Agreement).
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Introduction
Some information on sampling techniques given in this Technical Specification is intended as guidance
only; other parts are mandatory.
For some aspects of sampling, agreements and/or contracts with laboratory clients are necessary to
ensure the method and extent of sampling to meet their requirements.
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SIST-TS CEN ISO/TS 17728:2015
TECHNICAL SPECIFICATION ISO/TS 17728:2015(E)
Microbiology of the food chain — Sampling techniques for
microbiological analysis of food and feed samples
1 Scope
This Technical Specification applies to the collection of samples before submission to the laboratory for
microbiological examination. It provides general instructions and specific requirements for obtaining
samples and for transport to the laboratory.
Sampling plans are not included in the scope of this Technical Specification.
This Technical Specification applies to all food and feed products, including blocks of frozen products,
carcasses (excluding surface sampling of carcasses), meat, and bulk products.
The following sample types are outside the scope of this Technical Specification:
— milk and dairy products (see ISO 707);
— surface sampling of carcasses (see ISO 17604);
— samples from environmental surfaces (see ISO 18593);
— samples from the primary production stage (see ISO 13307).
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 7218, Microbiology of food and animal feeding stuffs — General requirements and guidance for
microbiological examinations
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 7002 and the following apply.
3.1 Sampling
3.1.1
sampling
procedure used to draw and constitute a sample
[SOURCE: ISO 7002:1986, A.41]
3.1.2
sampling plan
predetermined procedure for the selection, withdrawal, and preparation of samples from a lot to yield
the required information so that a decision can be made regarding the acceptance of the lot
[SOURCE: ISO 7002:1986, A.43]
3.1.3
sampling technique
procedure used to take the sample
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3.1.4
batch
lot
identified quantity of some commodity, manufactured or produced under conditions that are
presumed uniform
[SOURCE: ISO 7002:1986, A.21]
3.1.5
lot size
number of items or quantity of material constituting the lot
[SOURCE: ISO 7002:1986, A.22]
3.2 Samples
3.2.1
item
individual
unit
1) actual or conventional object (defined quantity of material) on which a set of observations may be
made or 2) observed value, either qualitative or quantitative
[SOURCE: ISO 7002:1986, A.18]
3.2.2
sample (general term)
one or more items (or a proportion of material) selected in some manner from a population (or from
a larger quantity of material) intended to provide information representative of the population, and
possibly, to serve as a basis for a decision on the population or on the process which had produced it
[SOURCE: ISO 7002:1986, A.39]
Note 1 to entry: In food microbiology, each unit or item is often referred to as a sample when each unit is examined
separately. In this Technical Specification, the units are referred to as laboratory samples. Once prepared, following
the ISO 6887 series of standards (for example, with homogenization, mincing, grating, etc.), the laboratory sample
becomes the test sample. From this test sample, one test portion is taken for examination.
3.2.3
laboratory sample
amount or units of product that arrives in the laboratory to be analysed
[SOURCE: ISO 7218:2007]
3.2.4
representative sample
sample drawn so as to reflect, as accurately as possible, the properties of interest of the lot (the bias of
the sample should be a minimum against the lot) from which it is taken
[SOURCE: ISO 7002:1986, A.38]
3.2.5
pooled sample
mixed sample of a number of items of the same type of food, animal feed, animals, or environment where
the complete mixture is the test portion and is taken as a whole for examination in the laboratory
3.2.6
composite sample
mixed sample of a number of items of the same type of food, animal feed, animals or environment, from
which a test portion is taken for examination in the laboratory
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3.2.7
increment
quantity of material taken at one time from a larger body of material
[SOURCE: ISO 7002:1986, A.14]
Note 1 to entry: Parts added to each other to form the pooled or composite sample.
3.2.8
bulk sample
1) collection of increments or groups thereof intended for separate investigation (raw bulk sample) or
2) composite of the increments taken from a bulk lot (bulk sample in a proper sense) or 3) combined
aggregation of the items or portions of items taken from a lot of pre-packed products (bulked sample)
[SOURCE: ISO 7002:1986, A.5]
3.2.9
test sample
sample prepared from the laboratory sample according to the procedure specified in the method of test
and from which test portions are taken
[SOURCE: ISO 7002:1986, A.47]
Note 1 to entry: Preparation of the laboratory sample before the test portion is taken is infrequently used in
microbiological examinations.
3.2.10
test portion
measured (volume or mass) representative sample taken from the laboratory sample for use in the
preparation of the initial suspension
[SOURCE: ISO 6887]
Note 1 to entry: Sometimes preparation of the laboratory sample (3.2.3) is required before the test portion is
taken, but this is infrequently used in microbiological examinations.
3.3 Products
3.3.1
bulk products
products that are not separated into individual items or units
3.3.2
packaged product
products separated into units or items, sealed or wrapped by the manufacturer
3.3.3
open products
products in unpackaged units
3.4 Sample handling
3.4.1
transport
care and handling of the sample from when it was taken until arrival at the laboratory to ensure that
microbiological integrity is maintained
3.4.2
refrigeration
cold chain
maintenance of samples at cold temperatures to minimize changes in microbial load
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3.4.3
receipt
procedures adopted by the laboratory when the samples arrive
3.4.4
acceptance criteria
sample characteristics required upon arrival at the laboratory and before the acceptance for examination
(e.g. size, weight, integrity of wrapping, correct temperature for physical state, etc.)
4 Principles and general requirements
Representative samples shall be taken when sampling all products.
Sampling techniques shall not modify the intrinsic microbial flora of the product (such as via
contamination from sampling implements or the environment or death/growth of this microbial flora
during transport to the laboratory).
Before sampling, the minimum quantity required for examination and any instructions on pooling or
compositing on site shall be agreed with the client.
Other necessary details should also be agreed with the client before sampling to ensure the correct
interpretation of test results. For example:
— what kind of product and which batches are to be sampled;
— the purpose of testing (monitoring the production or examination of a particular batch, checking
the microbiological quality of the product or quality of the product as presented to the consumers);
— protective clothing required for samplers (for example, in accordance with factory safety
requirements);
— whether sterile or clean, but non-sterile sampling implements are to be used.
Criteria for sample acceptance and any permitted deviations on receipt at the laboratory shall be defined
(in accordance with client requirements).
Unique identification of samples and labelling requirements shall be defined.
Sufficient information shall be recorded in the sampling report to give full traceability of the samples
and allow interpretation of the results of analysis.
It is important to cause minimum disruption at the sampling site and follow any security instructions.
All samples shall be handled, packaged, and transported to the laboratory in such a way so as to prevent
compromising the identity or integrity of the sample.
Sample handling procedures, including transport, shall not affect the microbiological quality of the
samples in any way. In all cases, it is important to retain the original microbiological quality of the
product. Samples which were not frozen before sampling shall not be frozen after sampling (see ISO 7218).
Freezing samples can affect the viability of the intrinsic microbial flora and lead to false negatives in
pathogen testing and reduced counts in quantitative methods.
Exceptionally, if freezing of samples is necessary due to high ambient temperatures or protracted
transport times, this shall first be agreed with the client and also recorded by the laboratory.
5 Sampling plan
When sampling bulk products, locations for taking the increments (and the sampling techniques) shall
be included in the sampling plan. All interested parties shall agree upon the sampling plan to be used
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and on the size of increments taken if samples are to be composited or pooled before testing. Further
information about sampling plans is available in the ISO 2859 series.
6 Personnel
6.1 General arrangements
The parties concerned, or their representatives, shall be given the opportunity to be present when
sampling is performed.
Whenever special requirements are given for the sampling and/or are necessary for specific testing,
these requirements shall be followed.
6.2 Sampling personnel (samplers)
Sampling for microbiological examination shall always be undertaken by personnel trained and
experienced in the techniques of sampling for microbiological purposes.
All sampling personnel shall have training in aseptic techniques and experience with the types of
products being sampled. They should also be aware of the requirement to minimize changes in the
normal microbial flora of the products during sampling and transport.
7 Sampling techniques
7.1 Equipment
Some or all of the following equipment may be necessary for sampling food and feed from different
environments.
Equipment and the implements used to take the samples shall be clean, as a minimum and sterile where
required, depending on the aim of testing. For example, if testing is to check the intrinsic microbial
flora of the product, then the equipment shall be sterile; if testing is to check the hygienic conditions of
catering or of food manufacturing, then use the catering equipment or the equipment that is used by the
food manufacturer.
Similarly, the packaging for samples may or may not be sterile depending on the purpose of the testing.
7.1.1 Materials for decontamination of packaging, instruments, and surfaces of certain samples:
— ethanol 70 % v/v or other bactericidal agents;
— wipes or pads impregnated with alcohol or other bactericidal agents.
7.1.2 Plastic bags of appropriate size, grade, and capacity suitable for containing the samples, sterile
or not, depending on the sample and purpose of testing; if possible, with waterproof labels.
7.1.3 Boxes, egg boxes or other containers for fragile samples, sterile or not, depending on the sample
and purpose of testing.
7.1.4 Bottles or tubes, of appropriate materials and capacities to contain liquid samples, sterile or not,
depending on the sample and purpose of testing. These are useful for spoiled samples, especially if they
have wide openings.
7.1.5 Thermometers, electronic and surface probes, infrared probes, calibrated.
7.1.6 Labelling systems (labels, permanent ink pens, etc.).
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7.1.8 Spoons, forceps, knives, scalpels, dip samplers, ladles, and other implements for specific
applications (e.g. oyster knives, implements for burrowing bivalves, syringes, pipettes, probes, etc.),
sterile or not, depending on the sample and purpose of testing.
7.1.9 Electric or hand drill with suitable bits or corer for frozen products, sterile or not, depending
on the sample and purpose of testing.
7.1.10 Band saw or core sample
...