EN ISO 17604:2015 PDF

Overview

EN ISO 17604:2015 - Microbiology of the food chain: Carcass sampling for microbiological analysis defines standardized methods for collecting microbiological samples from the surfaces of carcasses or carcass parts. The standard covers sampling for process hygiene control, risk‑based assurance systems, and monitoring/surveillance programmes to detect and enumerate microorganisms (including total counts and indicator organisms such as Enterobacteriaceae, and pathogenic microorganisms). It applies to large mammals, poultry, small animals and game and describes when to use excision, swabbing, or carcass rinsing depending on the sampling objective.

Key topics and requirements

• Scope and purpose: Sampling to validate/verify process control (e.g., HACCP), support risk‑based safety assurance, and surveillance/monitoring.
• Sampling plans: Guidance on designing the number and type of samples and acceptance criteria relevant to the aim of testing.
• Sampling points and sites: Identification of sampling points on the production line and detailed sampling sites on various carcass types (Annex A provides diagrams).
• Sampling techniques:
  • Excision methods (measured removal of surface tissue/skin),
  • Swabbing methods (stick/swab, sponge/tampon/small cloth),
  • Carcass rinsing method (for poultry and some small animals).
• General principles: Choice of method depends on required sensitivity and practical considerations; methods are harmonized for comparability.
• Sample handling: Storage, transport and initial preparation for microbiological examination are specified.
• Microbiological examination: Initial preparation of swabs, excised tissue and rinse samples, followed by detection and enumeration procedures.
• Normative references: ISO 6887‑1, ISO 6887‑2 and ISO 7218 are identified as essential complementary documents for sample preparation and microbiological examination.

Applications and who uses it

• Slaughter establishments: Operational hygiene monitoring, process validation and verification for large mammals, poultry and game.
• Food safety laboratories: Standardized procedures for sample receipt, preparation and testing to ensure consistent results.
• Regulatory authorities & auditors: Designing surveillance programmes and assessing compliance with hygiene requirements and HACCP plans.
• Veterinary public health and industry QA managers: Risk assessments, benchmarking, and supporting trade through harmonized sampling protocols.
• Research and epidemiology: Prevalence studies and monitoring of pathogenic microorganisms at regional or national levels.

Related standards

• ISO 6887‑1: Preparation of test samples - General rules
• ISO 6887‑2: Preparation of test samples - Specific rules for meat
• ISO 7218: General requirements and guidance for microbiological examinations

For complete procedural details, sampling templates and diagrams (Annex A), obtain the full EN ISO 17604:2015 document from ISO/CEN or your national standards body.