ISO 21527-2 Enumeration of Yeasts and Moulds in Products at 21°C
The ISO 21527 standard provides a comprehensive approach to the enumeration of yeasts and moulds in food products. This section specifically covers the method for enumerating these microorganisms under controlled conditions, namely at 21°C.
This method is critical for ensuring product safety and compliance with regulatory standards. Yeasts and molds can significantly impact the quality, shelf life, and safety of many food items. By adhering to this standard, laboratories can provide accurate and reliable data that helps manufacturers make informed decisions about their products.
The process involves a series of steps designed to ensure accuracy in enumeration:
- Sample Collection: Proper sampling is essential. This includes selecting representative samples from various parts of the batch or production run.
- For liquid products, use a sterile pipette to transfer 1 ml of sample into a sterile container.
- In solid food items, grind a known weight of product using a pestle and mortar. Transfer the ground material to a sterile container containing an appropriate diluent.
Once collected, samples are diluted appropriately before inoculation onto suitable media for growth at 21°C.
The standard also emphasizes the importance of using appropriate media and incubation conditions. For instance:
- Media: Use a medium that supports both yeast and mold growth, such as Potato Dextrose Agar (PDA).
- Incubation Time: Incubate the plates at 21°C for up to 7 days. The incubation time may vary based on the nature of the product.
The enumeration process then involves counting colonies after incubation, which provides an estimate of viable yeast and mold cells per unit volume or mass of the original sample.
Compliance with ISO 21527 ensures that products meet strict microbial quality standards, thereby enhancing consumer confidence in food safety. This method is particularly beneficial for industries where contamination by yeasts and molds can lead to significant economic losses due to spoilage and recalls.
| Sample Type | Dilution Factor | Inoculation Volume (ml) |
|---|---|---|
| Liquid Samples | 1:10 | 0.1 |
| Solid Samples | 1:100 (or higher) | 0.5-1.0 |
Applied Standards
The ISO 21527 series of standards is widely recognized and used in the food industry for the enumeration of yeasts and molds. It comprises several parts, each addressing different aspects of microbial analysis.
| Standard | Description |
|---|---|
| ISO 21527-1 | General principles for the enumeration of yeasts and molds in food products. |
| ISO 21527-2 | Enumeration of yeasts and molds at 21°C. |
| ISO 21527-3 | Dilution series method for the enumeration of yeasts and molds in food products. |
The specific application of these standards ensures consistency across different laboratories, which is crucial for regulatory compliance and product quality assurance. Compliance with ISO 21527 helps manufacturers ensure that their products meet stringent hygiene and safety requirements.
Quality and Reliability Assurance
Ensuring the reliability of microbial testing is paramount for maintaining product quality and compliance. At our laboratory, we employ strict quality control measures to ensure accurate results:
- Calibration: All equipment used in the testing process is regularly calibrated to ensure precision.
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