TECHNICAL ISO/TS

SPECIFICATION 17728

First edition

Microbiology of food and animal

feed — Sampling techniques for

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microbiological analysis of food and

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feed samples

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Microbiologie des aliments — Techniques d’échantillonnage pour
l’analyse microbiologique d’échantillons d’aliments
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PROOF/ÉPREUVE
Reference number
ISO/TS 17728:2013(E)

© ISO 2013
ISO/TS 17728:2013(E)


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COPYRIGHT PROTECTED DOCUMENT

© ISO 2013
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
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Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
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Published in Switzerland

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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......................................................................................................................................................................................................... 4
3.4 Sample handling..................................................................................................................................................................................... 4
4 Principles and general requirements.............................................................................................................................................. 4
5 Sampling plan........................................................................................................................................................................................................... 5

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6 Personnel...................................................................................................................................................................................................................... 5

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6.1 General arrangements....................................................................................................................................................................... 5
6.2 Sampling personnel (samplers)................................................................................................................................................ 5
7 Sampling techniques......................................................................................................................................................................................... 5

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7.1 Equipment.................................................................................................................................................................................................... 5
7.2 Sampling techniques general protocol................................................................................................................................ 6
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7.3 Sampling techniques for specific products...................................................................................................................... 9
8 Packing and labelling of samples......................................................................................................................................................11
9 Preparation of a sampling form (sampling report).......................................................................................................11
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10 Transport...................................................................................................................................................................................................................12
10.1 General......................................................................................................................................................................................................... 12
10.2 Apparatus and equipment.......................................................................................................................................................... 12
10.3 Transport protocol............................................................................................................................................................................ 12
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11 Reception at the laboratory....................................................................................................................................................................14

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Annex A (informative) Flow chart of sampling........................................................................................................................................15

Annex B (informative) Method for sampling a frozen piece or block (from ISO 6887‑1[3]).....................17
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Bibliography.............................................................................................................................................................................................................................. 19
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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, www.iso.org/directives.
Attention is drawn to the possibility that some of the elements of this document may be the subject of

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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

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the ISO list of patent declarations received, 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.

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The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 9,
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Microbiology.
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Introduction
Some information given in this Technical Specification is intended as guidance only; other parts are
mandatory.
For some aspects of sampling, it is necessary to have agreement and/or contracts with customers in
place to ensure the method and extent of sampling meets their requirements.

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TECHNICAL SPECIFICATION ISO/TS 17728:2013(E)

Microbiology of food and animal feed — Sampling techniques

for microbiological analysis of food and feed samples

1 Scope
This Technical Specification provides general instructions or requirements for obtaining and transporting
to the laboratory samples intended for microbiological analysis that are taken outside the laboratory.
This Technical Specification concerns all food and feed products, including blocks of frozen products,
carcasses (excluding surface sampling of carcasses), and meat and bulk products.
Sampling plans are not included.

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It does not apply to the following sample types:

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a) milk and dairy products (see ISO 707[1]);
b) surface sampling of carcasses (see ISO 17604[5]);
c)
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samples from environmental surfaces (see ISO 18593[6]);
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d) samples from the primary production stage (see ISO 13307[4]).
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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.
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ISO 7002:1986, Agricultural food products — Layout for a standard method of sampling from a lot
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ISO 7218, Microbiology of food and animal feeding stuffs — General requirements and guidance for
microbiological examinations
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3 Terms and definitions

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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, initial “the” removed]
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, initial “the” removed]

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3.1.3
sampling technique
procedure used to take the sample
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, synonyms reordered, initial “an” removed]
3.1.5
lot size
number of items or quantity of material constituting the lot
[SOURCE: ISO 7002:1986, A.22, initial “the” removed]

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3.2 Samples

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3.2.1
item

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individual
unit
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<1> actual or conventional object (a defined quantity of material) on which a set of observations can
be made
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<2> observed value, either qualitative or quantitative

[SOURCE: ISO 7002:1986, A.18: <1>, <2>, initial “an” removed; <1>, “may” deleted, “can” inserted]
3.2.2
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sample
<general term> one or more items (or a proportion of material) selected in some manner from a
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population (or from a larger quantity of material)

Note 1 to entry: It is intended to provide information representative of the population, and possibly to serve as a
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basis for a decision on the population or on the process which had produced it.

[SOURCE: ISO 7002:1986, A.39, second phrase moved to Note 1 to entry]

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Note 2 to entry: In food microbiology, each unit or item is often referred to as a sample, as each unit is analysed
separately. In this Technical Specification, the units are referred to as laboratory samples; once prepared, following
ISO 6887[3] (with homogenization, mincing, grating, etc.), the laboratory sample becomes the test sample. From
this test sample, one test portion is taken for analysis.

3.2.3
laboratory sample
<1> amount or units of product that arrive(s) in the laboratory to be analysed
Note 1 to entry: See ISO 7218.

<2> sample as prepared for sending to the laboratory and intended for inspection or testing
Note 2 to entry: Definition <2> is taken from ISO 7002:1986, A.19, with the initial “a” removed.

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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: initial “a” removed]
3.2.5
dry 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 analysis in the laboratory
Note 1 to entry: See ISO 6887‑1.[3]

3.2.6
composite sample
sample consisting of portions from each unit, taken in proportion to the quantity of product in each
unit selected

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[SOURCE: ISO 7002:1986, A.8: initial “a” removed]
Note 1 to entry: For the purpose of this document, a composite sample is a 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 analysis

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(ISO 6887‑1[3]).

3.2.7
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increment
quantity of material taken at one time from a larger body of material
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[SOURCE: ISO 7002:1986, A.14: initial “a” removed]

Note 1 to entry: Increments added to each other form a composite sample.

3.2.8
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bulk sample
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<1> collection of increments or groups thereof intended for separate investigation (raw bulk sample)
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<2> composite of the increments taken from a bulk lot (bulk sample in a proper sense)
<3> combined aggregation of the items or portions of items taken from a lot of prepacked products
(bulked sample)
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[SOURCE: ISO 7002:1986, A.5: <1>, <2>, <3> initial “a” removed]
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: initial “a” removed]
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
Note 1 to entry: See ISO 6887‑1.[3]

Note 2 to entry: Test portions may be taken in the laboratory from the test sample or if possible, directly from the
laboratory sample.

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3.3 Products
3.3.1
bulk product
product that is not separated into individual items or units
3.3.2
packaged product
product separated into units or items, sealed or wrapped by the manufacturer
3.3.3
open product
product in unpackaged units

3.4 Sample handling

3.4.1

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transport
care and handling of the sample from when it was taken until arrival at the laboratory

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3.4.2
cold chain

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refrigeration
maintenance of the samples or products at a cold temperature above freezing point, to minimize change
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in the microbial load
3.4.3
receipt
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actions taken at the laboratory when the samples arrive

3.4.4
acceptance criteria
characteristics of samples necessary before they can be accepted for analysis on arrival at the laboratory
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(e.g. size, mass, integrity of wrapping, temperature correct for physical state)
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4 Principles and general requirements

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The sample shall be representative of the batch to be controlled.

The sampling technique shall not modify the microflora in any way, such as contamination from
sampling implements or the sampling environment, or death or growth of the original microflora during
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protracted transport times.

Before starting sampling, the minimum quantity required for analysis and any instructions on pooling
or compositing on site shall be agreed with the client.
Before sampling, other details should be agreed with the client, to ensure correct interpretation of the
results of analysis. For example, it is important to decide:
— what kind of product and which batches are to be sampled;
— what the purpose of the analysis is of the product (survey or analysis of a batch, to know the microbial
quality of the product itself or to know the quality of the product as presented to consumers);
— sampler clothing requirements (according to local safety requirements in the factory for example);
— whether sterile or non- sterile sampling implements are to be used.
Acceptance criteria and permitted deviations for samples on receipt at the laboratory shall be defined
(in accordance with client requirements).

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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 as to prevent
compromising the identity or integrity of the sample.
Sample handling procedures, including transport, shall not affect the microbiological quality of 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 (ISO 7218:2007, 8.3).
If it is needed to freeze the samples because of the external temperature and the duration of transport,
they may be frozen; and in this case, this shall be recorded. Samples shall not be frozen unless this
cannot be avoided and then only with the agreement of the client.

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Freezing samples can be extremely damaging to the viability of microorganisms. Freezing or refreezing
samples may lead to false negatives for pathogens and reduced counts for quantitative methods.

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5 Sampling plan

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For 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, and on the size
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of increments if samples are to be composited. Further information about sampling plans is available in
ISO 2859.[2]
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6 Personnel

6.1 General arrangements

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The parties concerned or their representatives shall be given the opportunity to be present when
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sampling is performed.
Whenever special requirements are given for the sampling and/or arise from a specific analysis to be
performed, these requirements shall be followed.
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6.2 Sampling personnel (samplers)

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Sampling for microbiological examination shall always be undertaken by personnel trained and
experienced in the techniques of sampling for microbiological purposes.
Personnel shall have training in aseptic techniques and experience of the types of products being
sampled as well as the requirement to minimize change in the normal microflora of the products.

7 Sampling techniques

7.1 Equipment

7.1.1 General. 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 the analysis. For example, if the analysis is to check the intrinsic
microbial quality of the product, then the equipment shall be sterile; if the analysis is done to check

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the hygienic conditions of catering or of the food manufacturer, then use the catering equipment or the
equipment that is used by the food manufacturer.
In the same way, the packaging of samples may or may not be sterile.

7.1.2 Materials for decontamination of packaging, instruments and surfaces of certain samples:

— ethanol 70 % volume fraction;

— (alcohol) wipes or pads.

7.1.3 Food grade plastic bags of appropriate size and able to be closed, if possible with waterproof
labels, suitable as sampling containers.

7.1.4 Boxes, egg boxes.

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7.1.5 Bottles, tubes of appropriate materials and capacities, sterile or not.

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7.1.6 Thermometers, electronic and surface probes, infrared probes.

7.1.7 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, fishing tools for burrowing bivalves, syringes, pipettes, probes).
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7.1.9 Electric or hand drill with suitable bits or corer, for frozen products.

7.1.10 Band saw or core sampler for soft products (e.g. margarine and meat).
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7.1.11 Clothing for the sampler (if necessary, depending on the factory and to be discussed with the
customer, coat, hat, shoes, gloves, strong gloves suitable to protect operator from injury for sampling
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of shellfish).

7.2 Sampling techniques general protocol

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7.2.1 General
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Sampling large products may be carried out at the factory or these can be received in the laboratory. The
procedure used to prepare the test portion may be the same, but see ISO 6887[3] for details.
In some cases, an additional sample may be taken for temperature recording during transport or on
receipt at the laboratory.
The procedures to take the sample are described per product group.

7.2.2 Bulk product (liquids, solids, powder, granules, etc.)

7.2.2.1 Description:

— liquid products;
— powdered or granular products (flour, seeds).

7.2.2.2 Specific equipment:

— spoons, spatulas, ladles (7.1.8), specific drills (7.1.9), bags or boxes for solid products (7.1.3), (7.1.4).

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— syringes, pipettes, probes (7.1.8) and bottles for liquid products (7.1.5).

7.2.2.3 Specific procedure

Take a portion of the product with an appropriate tool (e.g. spoon, spatula, ladle) (7.1.8) and put it in a
bag or a box (solid product) (7.1.3 and 7.1.4) or in a bottle (liquid product) (7.1.5) and securely close the
container to prevent leakage. Label the container (7.1.7).
Put the container in an icebox, refrigerator or isothermal box (10.2.1) as appropriate to the state of the sample.
NOTE For some bulk products, the requirements for taking incremental samples are given in regulations or
specific standards.

7.2.3 Packaged products (refrigerated, frozen or ambient)

7.2.3.1 Description

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The product is packaged, wrapped or sealed in the place where the sampling is carried out (e.g. factory,

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store, restaurant).
For refrigerated products, see 7.2.4; frozen products, see 7.2.5; and ambient, see 7.2.7.

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7.2.3.2 Specific equipment
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No specific equipment.

7.2.3.3 Specific procedure

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Take the packaged product, without damaging the wrapping, put it in a bag or a box (7.1.3, 7.1.4), label the
container (7.1.7) and put the container in an icebox, refrigerator or insulated box (10.2.1) as appropriate
to the state of the sample.
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7.2.4 Refrigerated products

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7.2.4.1 Description
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Keep products at a temperature of 0 °C to 8 °C.

7.2.4.2 Specific equipment and procedure

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Take samples of refrigerated products to avoid temperature increases. Use routine procedures and
equipment appropriate to the type of product.
Wrapped products, see 7.2.3.
Non-wrapped (open) products, see 7.2.2, e.g. cooked product in a pan.

7.2.5 Separated frozen products

7.2.5.1 Description

Products kept below −15 °C and preferably below −18 °C (see ISO 7218).

7.2.5.2 Specific equipment and procedure

Take samples of frozen products to avoid temperature increases. Use routine procedures and equipment
appropriate to the type of product.

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See 7.2.3.

7.2.6 Blocks of frozen products (e.g. meat or fish)

7.2.6.1 Description

Large blocks of frozen product are an intermediate case, between packaged unit products and bulk product.
The blocks may be sampled in the factory or brought to the laboratory.

7.2.6.2 Specific equipment

Electric or hand drill with suitable bits or corer (7.1.9).

Spatula or spoon for the shavings generated by drilling (7.1.8).
Bags or boxes (7.1.3, 7.1.4).

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7.2.6.3 Specific procedure

Using the electric drill with an appropriate bit or any other implement (7.1.9) or the hand-drill (7.1.9),
make holes at the specified points. Set the speed of the electric drill or other implement at about

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900 r/min to avoid fusion and dispersal of the shavings.
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Use a spatula (7.1.8), to collect the resultant shavings and place them in the container or bag (7.1.3, 7.1.4).

7.2.7 Ambient products

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7.2.7.1 Description

Keep products at room temperature (18 °C to 27 °C) (ISO 7218).

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7.2.7.2 Specific equipment and procedure

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No specific requirements.
Wrapped products, see 7.2.3.
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Non-wrapped (open) products, see 7.2.2.

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7.2.8 Hot products

7.2.8.1 Description

Prepared products ready for the consumer (e.g. cooked products in the kitchen, in the pan, prepared
hamburger, heated ready-to-eat products).

7.2.8.2 Specific equipment

All tools (spoons, ladle) (7.1.8) and containers (boxes or bags) (7.1.3, 7.1.4) shall be made of heat-
resistant material.

7.2.8.3 Specific procedure

Product in the kitchen, see 7.2.2.

Packaged product, see 7.2.3.
Customer portion, see 7.2.9.

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Hot products and cold products shall not be included in the same transport container.

7.2.9 Customer portions in restaurants

7.2.9.1 Description

Prepared products just before service; the portions are not normally packaged.

7.2.9.2 Specific equipment

Tools such as spoons, spatulas, ladles (7.1.8).

Bags or boxes (7.1.3, 7.1.4).

7.2.9.3 Specific procedure

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With an appropriate tool (spoon, spatula, ladle, etc.) (7.1.8) take a portion of the product and put it in a
bag or a box (solid product) (7.1.3 and 7.1.4).or in a bottle (liquid product) (7.1.5) and close the container

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securely to prevent leakage. Label the container.
Put the container in an icebox, refrigerator or insulated box as appropriate to the state of the sample.

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For customer portions served on a plate, slide the product into a suitable sample bag (7.1.3). Use an
appropriate tool (7.1.8) or the wall of the bag if necessary to take the entire portion.
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In some situations, the sample bag may be used to remove the product by inverting it over the hand and
then inverting the bag again over the product inside.
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7.3 Sampling techniques for specific products

7.3.1 Live shellfish

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7.3.1.1 Description
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Any marine or freshwater bivalve filter-feeding molluscs, including other species as echinoderms,
tunicates and gastropods.
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7.3.1.2 Specific equipment

Tools to be used in harvesting areas [strong gloves (7.1.11), oysters knife, fishing tools for burrowing
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bivalves (7.1.8), etc.]. Equipment used for sampling should be restricted to that for using the method
employed for commercial harvesting.
Insulated box with cool packs and temperature probes (10.2.1).

7.3.1.3 Specific procedure

The species under examination should be sampled using the method employed for commercial
harvesting. To avoid contamination by microorganisms adhering to marine sediments, disturbance of
surrounding sediments shall be avoided. Once removed from water and having closed, shellfish should
be cleaned by rinsing or scrubbing with clean seawater or fresh potable water. Shellfish shall not be re-
immersed in water (see Reference [7]).
Samples should comprise individuals within the normal commercial size range.
The minimum number of live individuals taken for laboratory testing should be 10, with a minimum
amount of flesh and intravalvular liquid of 50 g. Additional animals shall be collected to allow for the
possibility of a proportion of individuals being received at the laboratory in a moribund state.

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Specific procedure for shellfish placed on the market: use a composited sample comprising a minimum
of 10 live individual animals with a minimum amount of flesh and liquid of 50 g.
Place each sample in a separate intact food grade plastic bag (7.1.3) with a waterproof label (7.1.7) in an
isothermal box with cool packs or refrigerator (10.2.1) as appropriate to the state of the sample. This
bag may be placed inside a second bag (7.1.3).
Samples should not come into contact with the cool packs (10.2.1) and should not be frozen at any stage
as shellfish require testing while alive.

7.3.2 Fruits and vegetables, spices and herbs, coffee, tea, etc.

Adapt the equipment and the procedure to the physical presentation of the product (powder, small
solids, wrapped or not, etc.).

7.3.3 Whole eggs

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Take only unbroken eggs and carefully place them into suitable egg boxes (7.1.4) to avoid breakage
during transport.

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7.3.4 Canned food

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See wrapped products (7.2.3).
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7.3.5 Feeds

Adapt the equipment and the procedure to the physical state of the product (powder, small solids,
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packaged or loose, etc.).

7.3.6 Special cases, e.g. neck skin of poultry or carcass rinses

Out of the scope of this document. See ISO 17604.[5]

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7.3.7 Spoiled samples

7.3.7.1 Description
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The purpose of sampling and analysis of spoiled products is to ascertain the cause of the spoilage.
Samples may be of many kinds of products (e.g. blown samples in cans, aseptic packs). It is important to
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maintain the integrity of all spoiled products until laboratory examination begins.

7.3.7.2 Specific equipment

No specific equipment is required.

Package the samples well to prevent leakage and further damage (boxes or bags) (7.1.3, 7.1.4).

7.3.7.3 Specific procedure

No specific procedure is needed, other than preventing cross-contamination of other samples and
potential hazards to personnel, e.g. from blown samples of canned or aseptically packaged products
which contain gas under pressure. A second strong package can be added.

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7.3.8 Sampling with automatic apparatus

7.3.8.1 Description

In some production situations, samples may be taken directly from the production line automatically and
at specified time intervals. Such samples shall be collected, contained and labelled in a suitable manner.

8 Packing and labelling of samples

Samples shall be packed in order to avoid cross-contamination and to prevent leakage or loss or gain of
moisture.
Samples shall be clearly identified with all necessary details (e.g. batch or other identification code).
Samples shall be packed with shock-absorbing materials to protect against breakage of containers or
damage to shipping seals. Shipping seals are sometimes required by the client to demonstrate that

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samples have not been tampered with between the time of collection and the time of analysis.

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It is important that frozen surfaces, such as ice packs, do not come into direct contact with the sample,
as this may damage the microflora.

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9 Preparation of a sampling form (sampling report)
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Samples shall be accompanied by a report, ideally completed on a standard form provided by the
laboratory, that has been signed or initialed by the sampling personnel. The report shall give the
following particulars:
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a) place, date and time of sampling;

b) nature, number, and identity of samples constituting the consignment;
c) purpose of sampling and the microorganisms to be sought.
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When appropriate, the report shall also include any relevant conditions or circumstances, and any special
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information relating to the product being sampled, e.g. difficulty in achieving representative samples.
Whatever format is used for the sampling report, the following details shall be recorded and should
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accompany the samples to the laboratory:

— type and name of product;
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— description of the sample, number of units;

— name of the owner;
— place of sampling or collection;
— number of batch or any other identification of the product;
— date and time of sampling;
— names of the sampling personnel;
— temperature of the sample and storage;
— purpose of analysis.

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10 Transport

10.1 General
See ISO 7218.
Some regulations for contaminated or hazardous products exist, but these do not generally apply to food
samples, they are only for cultures or heavily contaminated materials likely to be hazardous.
Transport time to the laboratory shall be as short as possible, and shall be in temperature conditions
ensuring good preservation of the samples. All necessary steps shall be taken to avoid change in the
microbial flora and these shall be documented.
Hot products and cold products shall not be included in the same transport container.
The temperature of the samples of live shellfish should be recorded immediately after collection. Transit
temperature shall be between 0 °C and 10 °C and the equipment used shall be capable of achieving this

Т
temperature range within 4 h of sample packing and maintaining it for at least 24 h. If cool packs are
used samples shall not come into direct contact with their surfaces. Samples should not be frozen.

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A validated data recorder may be place within the samples.

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10.2 Apparatus and equipment
КУ
10.2.1 Refrigerator, freezers, ice boxes, boxes or containers.

10.2.1.1 Vehicle refrigerator. Portable refrigerator made to be used in a vehicle to keep food at +4,5 °C ±
ДО

3,5 °C. The refrigerator shall be equipped with a battery.

10.2.1.2 Vehicle freezer. Portable freezer made to be used in a vehicle to keep food at −18 °C. The freezer
shall be equipped with a battery.
Н

10.2.1.3 Ice box. Insulated container equipped with cold packs.

ТЕ

The ice box shall maintain the temperature at −15 °C or less for frozen products, or at +4,5 °C ± 3,5 °C for
refrigerated products.
БО

10.2.1.4 Boxes and containers (cardboard, polystyrene or other plastic as appropriate).

РА

10.2.1.5 Cold pack.

10.2.2 Thermometer, temperature probes, temperature recorders, integrated temperature recorder (with
a battery and associated software for programming the recorder and downloading the temperature records).

The device should be able to record temperatures from −20 °C to +10 °C, with a measurement uncertainty
of ±1 °C. It shall be waterproof to avoid damage by samples.

10.3 Transport protocol

10.3.1 General

When the sampling is organized by the laboratory, the samples may be transported by laboratory
personnel with laboratory equipment or by a specific transport organization (subcontractor).
In other cases, transport conditions shall be the responsibility of the sampler and/or client after
discussion of suitable transport and delivery methods with the laboratory.

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In the transport protocol, specific attention shall be paid to critical factors such as:
— duration of the journey;
— temperature and method of recording the temperature (e.g. before, after or during transportation);
— packaging and secondary containment to avoid sample damage;
— arrangement in the transport boxes or equipment to avoid mixing frozen, refrigerated and hot products.
To allow temperature recording during transportation or on receipt, an additional sample may be taken
and labelled accordingly for this purpose.

10.3.2 Transportation by the laboratory

Immediately after collection, samples bottles, bags or boxes shall be placed in a protective container
such as an ice box containing cold packs.

Т
It is important that frozen surfaces do not come into direct contact with the sample, as this may damage
the microflora of the products.

ЕН
If the laboratory vehicle is refrigerated or it is equipped with a portable refrigeration unit, the samples
may be transferred from the portable container used for sampling.
NOTE

М
The refrigeration unit shall be switched on before use and run for long enough to ensure the required
temperature is maintained.
КУ
If the vehicle is not refrigerated, an ice box shall be available in the vehicle and shaded from direct
sunlight to minimize heat gain during transport.
ДО

The temperature range permitted during transportation shall be documented in the client contract and
depends on the food type (ambient, refrigerated, frozen or hot product) and the sample size.
The permitted temperature range should be related to the transportation duration (e.g. >1 °C to ≤8 °C
Н

for long transport times or >8 °C to ≤10 °C for transport times of less than 4 h).
ТЕ

The vehicle refrigerator or ice box should contain a thermometer or a temperature recorder. If this is not
the case, the temperature of the products or ice box should be recorded each time the ice box is opened
and on final receipt at the laboratory.
БО

The maximum duration of transportation should be documented in the client contract and should
depend on the food type (ambient, refrigerated, frozen or hot product).
РА

If a temperature recorder is used, the probe should be placed in the same conditions as the samples (e.g.
in a bottle or box). Ideally an extra sample shall be taken for temperature monitoring.
Some ambient-stable products do not require refrigerated transport (e.g. powdered products, cans);
however, in high ambient temperatures, it may be useful to record the vehicle and/or container
temperature to check that excessively high temperatures (e.g. >40 °C) have not affected the samples.

10.3.3 Transportation by a contractor or courier

Where laboratory transport cannot be used (e.g. for long distances) a haulage contractor or courier,
preferably using refrigerated vehicles, may be used. Conditions for transporting the samples shall be
carefully documented and agreed before the contract is placed.
Put the samples in a container (strong box or an ice box if required). A temperature recorder should be
used if possible in the way described in 10.3.1. If this is not possible, record the temperature inside the
container just before closing, and ensure it is recorded again just after arrival at the laboratory. Check
the maximum temperature during transportation and record the details.

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Also record the time the container is given to the contractor and ensure the time of arrival in the
laboratory is also recorded.
The temperature range permitted during transportation shall be documented in the client contract and
depends on the food type (ambient, refrigerated, frozen or hot product) and the sample size.
The permitted temperature range should be related to the transportation duration (e.g. >1 °C to ≤8 °C
for long transport times or >8 °C to ≤10 °C for transport times of less than 4 h).
In all cases when the maximum transport temperature is not accordance with the client contract, the
client shall be informed, and if analysis is still required, the actual transport temperatures shall be
recorded on the test report.

11 Reception at the laboratory

See ISO 7218.

Т
Acceptance criteria shall have been agreed with the client (temperature, size and packaging of samples).

ЕН
On arrival, the sample temperature (or container temperature) shall be recorded or the temperature
history downloaded if a recorder has been used.

М
Compliance of the samples with the requirements of the client contract shall be verified.
The samples shall be labelled and stored appropriately before examination.
КУ
ДО
Н
ТЕ
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Annex A
(informative)

Flow chart of sampling

See Figure A.1.

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Figure A.1

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Annex B
(informative)

Method for sampling a frozen piece or block (from ISO 6887‑1[3])

B.1 Non-homogeneous blocks

For non-homogenous blocks (compressed, conglomerated, frozen or deep-frozen pieces) of mass 25 kg
to 30 kg, the perforation points (total test portion) shall be as shown in Figure B.1.

Т
ЕН
М
КУ
Figure B.1 — Non-homogenous blocks
ДО

B.2 Homogeneous test pieces

Н

For homogeneous pieces, the perforation points and depth limits for test portions shall be as shown in
Figure B.2.
ТЕ
БО
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Dimensions in millimetres

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КУ
Key
ДО

1 cauterized area
2 tray

Figure B.2 — Homogenous test pieces

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Bibliography

[1] ISO 707, Milk and milk products — Guidance on sampling

[2] ISO 2859 (all parts), Sampling procedures for inspection by attributes
[3] ISO 6887 (all parts), Microbiology of food and animal feed — Preparation of test samples, initial
suspension and decimal dilutions for microbiological examination
[4] ISO 13307, Microbiology of food and animal feed — Primary production stage — Sampling techniques
[5] ISO 17604, Microbiology of food and animal feed — Carcass sampling for microbiological analysis
[6] ISO 18593, Microbiology of food and animal feeding stuffs — Horizontal methods for sampling
techniques from surfaces using contact plates and swabs

Т
[7] Cefas EURL, Microbiological monitoring of bivalve mollusc harvesting areas — Guide to good practice:
Technical application. Available (viewed 2013-02-28) at: http://www.crlcefas.org/Content/GPG_

ЕН
Issue4_Aug2010.pdf

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ICS 07.100.30
Price based on 19 pages

© ISO 2013 – All rights reserved PROOF/ÉPREUVE