The standard outlines four primary horizontal sampling methods, chosen based on the surface type and target area: Contact Plates:
A sterile sponge moistened with a neutralizing fluid is wiped across a large, measured template area.
Sampling should occur during production (at least two hours in) or at the end of a run to increase the probability of detecting stressed microorganisms before cleaning begins. Locations: To ensure accurate and reliable results
Under this standard, the "environment" includes any item in contact with food or likely to cause contamination, including materials, premises, and even personnel.
Validation of cleaning and disinfection procedures (efficacy testing). Primary production stage sampling (covered by ISO 13307 ). Carcass sampling (covered by ISO 17604). their policies apply.
To ensure accurate and reliable results, microbiological analysis should be performed using best practices, including:
This public link is valid for 7 days and shares a thread, including any personal information you added. This link or copies made by others cannot be deleted. If you share with third parties, their policies apply. Can’t copy the link right now. Try again later. ISO 18593:2018 - Microbiology of the food chain and even personnel.
The choice of sampling method often depends on the type and size of the surface being tested:
, titled "Microbiology of the food chain — Horizontal methods for surface sampling" , is the definitive international standard specifying sampling techniques using swabs, sponges, and contact plates (agar contact surfaces or "Rodac" plates).
Meets the environmental monitoring expectations of global bodies like the FDA, EFSA, and local food inspection agencies.
Practical considerations for users