SLOVENSKI STANDARD01-maj-2020Mikrobiologija v prehranski verigi - Horizontalna metoda za ugotavljanjeprisotnosti, števila in serotipov Salmonella - 1. del: Ugotavljanje prisotnostiSalmonella spp. - Dopolnilo A1: Širši razpon temperature inkubacije, dopolnilo kstatusu Dodatka D in popravek MSRV ter SC - Dopolnilo A1 (ISO 6579-1:2017/Amd1:2020)Microbiology of the food chain - Horizontal method for the detection, enumeration andserotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broaderrange of incubation temperatures, amendment to the status of Annex D, and correctionof the composition of MSRV and SC (ISO 6579-1:2017/Amd 1:2020)Mikrobiologie der Lebensmittelkette - Horizontales Verfahren zum Nachweis, zurZählung und zur Serotypisierung von Salmonellen - Teil 1: Nachweis von Salmonellaspp. - Änderung 1 (ISO 6579-1:2017/Amd 1:2020)Microbiologie de la chaîne alimentaire - Méthode horizontale pour la recherche, ledénombrement et le sérotypage des Salmonella - Partie 1: Recherche des Salmonellaspp. - Amendement 1: Extension de la plage de températures pour l’incubation,amendement du statut de l’Annexe D et correction de la composition des milieux MSRVet SC (ISO 6579-1:2017/Amd 1:2020)Ta slovenski standard je istoveten z: EN ISO 6579-1:2017/A1:2020ICS:07.100.30 Mikrobiologija živil Food microbiology2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 6579-1:2017/A1EUROPEAN STANDARDNORME EUROPÉENNEMarch 2020EUROPÄISCHE NORMICS 07.100.30English VersionMicrobiology of the food chain - Horizontal method for thedetection, enumeration and serotyping of Salmonella - Part1: Detection of Salmonella spp. - Amendment 1 Broaderrange of incubation temperatures, amendment to thestatus of Annex D, and correction of the composition ofMSRV and SC (ISO 6579-1:2017/Amd 1:2020)Microbiologie de la chaîne alimentaire - Méthode Mikrobiologie der Lebensmittelkette - Horizontaleshorizontale pour la recherche, le dénombrement et le Verfahren zum Nachweis, zur Zählung und zursérotypage des Salmonella - Partie 1: Recherche des Serotypisierung von Salmonellen - Teil 1: NachweisSalmonella spp. - Amendement 1: Extension de la plage von Salmonella spp. - Änderung 1 (ISO 6579-de températures pour l'incubation, amendement du 1:2017/Amd 1:2020)statut de l'Annexe D et correction de la compositiondes milieux MSRV et SC (ISO 6579-1:2017/Amd1:2020)This amendment A1 modifies the European Standard EN ISO 6579-1:2017; it was approved by CEN on 23 December 2019.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for inclusion ofthis amendment into the relevant national standard without any alteration. Up-to-date lists and bibliographical referencesconcerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CENmember.This amendment exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has thesame status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey andUnited Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6579-1:2017/A1:2020 Eworldwide for CEN national Members.
Contents PageEuropean foreword . 3
European forewordThis document (EN ISO 6579-1:2017/A1:2020) has been prepared by Technical Committee ISO/TC 34"Food products" in collaboration with Technical Committee CEN/TC 463 “Microbiology of the foodchain” the secretariat of which is held by AFNOR.This European Standard shall be given the status of a national standard, either by publication of anidentical text or by endorsement, at the latest by September 2020, and conflicting national standardsshall be withdrawn at the latest by September 2020.Attention is drawn to the possibility that some of the elements of this document may be the subject ofpatent rights. CEN 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 thefollowing countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic ofNorth Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and theUnited Kingdom.Endorsement noticeThe text of ISO 6579-1:2017/Amd 1:2020 has been approved by CEN as EN ISO 6579-1:2017/A1:2020without any modification.INTERNATIONAL ISOSTANDARD 6579-1First edition2017-02AMENDMENT 12020-03Microbiology of the food chain —Horizontal method for the detection,enumeration and serotyping ofSalmonella —Part 1:Detection of Salmonella spp.AMENDMENT 1: Broader range ofincubation temperatures, amendment tothe status of Annex D, and correction ofthe composition of MSRV and SCMicrobiologie de la chaîne alimentaire — Méthode horizontale pourla recherche, le dénombrement et le sérotypage des Salmonella —Partie 1: Recherche des Salmonella spp.AMENDEMENT 1: Extension de la plage de températures pourl’incubation, amendement du statut de l’Annexe D, et correction dela composition des milieux MSRV et SCReference numberISO 6579-1:2017/Amd.1:2020(E)©ISO 2020ISO 6579-1:2017/Amd.1:2020(E)© ISO 2020All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication maybe reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or postingon the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the addressbelow or ISO’s member body in the country of the requester.ISO copyright officeCP 401 • Ch. de Blandonnet 8CH-1214 Vernier, GenevaPhone: +41 22 749 01 11Fax: +41 22 749 09 47Email: copyright@iso.orgWebsite: www.iso.orgPublished in Switzerlandii © ISO 2020 – All rights reserved
ISO 6579-1:2017/Amd.1:2020(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standardsbodies (ISO member bodies). The work of preparing International Standards is normally carried outthrough ISO technical committees. Each member body interested in a subject for which a technicalcommittee has been established has the right to be represented on that committee. Internationalorganizations, 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 ofelectrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance aredescribed in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for thedifferent types of ISO documents should be noted. This document was drafted in accordance with theeditorial 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 ofpatent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details ofany patent rights identified during the development of the document will be in the Introduction and/oron 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 notconstitute an endorsement.For an explanation of the voluntary nature of standards, the meaning of ISO specific terms andexpressions related to conformity assessment, as well as information about ISO's adherence to theWorld Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/iso/ foreword .html.This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,Microbiology, in collaboration with the European Committee for Standardization (CEN) TechnicalCommittee CEN/TC 463, Microbiology of the food chain, in accordance with the Agreement on technicalcooperation between ISO and CEN (Vienna Agreement).A list of all parts in the ISO 6579 series can be found on the ISO website.Any feedback or questions on this document should be directed to the user’s national standards body. Acomplete listing of these bodies can be found at www .iso .org/ members .html.ISO 6579-1:2017/Amd.1:2020(E)Microbiology of the food chain — Horizontal methodfor the detection, enumeration and serotyping ofSalmonella —Part 1:Detection of Salmonella spp.AMENDMENT 1: Broader range of incubation temperatures,amendment to the status of Annex D, and correction of thecomposition of MSRV and SCForeword, fifth bulletReplace the bullet with the following:— The temperature range for incubation of non-selective and selective media has been extended from37 °C ± 1 °C to 34 °C to 38 °C without further tolerance.4.3, second paragraphReplace the paragraph with the following:The RVS broth or the MSRV agar is incubated at 41,5 °C for 24 h and the MKTTn broth between 34 °Cand 38 °C for 24 h.4.4, last paragraphReplace the paragraph with the following.The XLD agar is incubated between 34 °C and 38 °C and examined after 24 h. The second selective agaris incubated according to the manufacturer’s instructions.6.3Replace the text with the following:6.3 Incubator, capable of operating in the range 34 °C to 38 °C.NOTE The range 34 °C to 38 °C for incubation of media includes the use of incubators set at 35 °C ± 1 °C,36 °C ± 2 °C or 37 °C ± 1 °C.ISO 6579-1:2017/Amd.1:2020(E)6.6Replace the text with the following:6.6 Water bath, capable of operating in the range 34 °C to 38 °C.NOTE The range 34 °C to 38 °C for incubation of media includes the use of water baths set at 35 °C ± 1 °C,36 °C ± 2 °C or 37 °C ± 1 °C.9.3.2, fifth paragraphReplace the paragraph with the following:Incubate the inoculated MKTTn broth between 34 °C and 38 °C (6.3) for 24 h ± 3 h.
9.4.2, fifth paragraphReplace the paragraph with the following:Incubate the XLD plates inverted between 34 °C and 38 °C (6.3) for 24 h ± 3 h.
9.4.3, second paragraphReplace the paragraph with the following:Incubate the XLD plates inverted between 34 °C and 38 °C (6.3) for 24 h ± 3 h.
9.5.3.2, first paragraphReplace the paragraph with the following:Streak the agar slant surface and stab the butt. Incubate between 34 °C and 38 °C (6.3) for 24 h ± 3 h.
9.5.3.3, first paragraphReplace the paragraph with the following:Streak the agar slant surface. Incubate between 34 °C and 38 °C (6.3) for up to 24 h.
9.5.3.4, first paragraphReplace the paragraph with the following:Inoculate just below the surface of the liquid medium. Incubate between 34 °C and 38 °C (6.3) for24 h ± 3 h.2 © ISO 2020 – All rights reserved
ISO 6579-1:2017/Amd.1:2020(E)9.5.3.5, first line of fourth paragraphReplace the first line of the fourth paragraph with the following:Add one drop of toluene and shake the tube. Place the tube in a water bath and incubate between 34 °Cand 38 °C (6.6) for several minutes (approximately 5 min).
9.5.3.5, fifth paragraphReplace the paragraph with the following:Replace the tube in the water bath and incubate between 34 °C and 38 °C (6.6) for up to 24 h.
9.5.3.6, third paragraphReplace the paragraph with the following:Incubate between 34 °C and 38 °C (6.3) for 24 h ± 3 h. After incubation, add 1 ml of the Kovacs reagent(B.12.2).ISO 6579-1:2017/Amd.1:2020(E)Annex AReplace Figure A.1 with the following figure:
4 © ISO 2020 – All rights reserved
ISO 6579-1:2017/Amd.1:2020(E)Replace Figure A.2 with the following figure:ISO 6579-1:2017/Amd.1:2020(E)Annex B, B.4Replace the text with the following:B.4 Modified semi-solid Rappaport-Vassiliadis (MSRV) agarNOTE See Reference [12].B.4.1 Solution AB.4.1.1 CompositionEnzymatic digest of animal and plant tissue 5,0 gAcid hydrolysate of casein 5,0 gSodium chloride 8,0 gPotassium dihydrogen phosphate (KH PO ) 1,6 g2 4Water 1 000 mlB.4.1.2 PreparationDisso ...