DS-information

DS/CEN ISO/TR 6579-3

1. udgave 2014-08-13

Mikrobiologiske undersøgelser af

fødevarekæden – Horisontal metode til påvisning, kvantitativ bestemmelse og serotypning af salmonella – Del 3: Vejledning i serotypning af Salmonella spp.

Microbiology of the food chain – Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 3: Guidelines for serotyping of Salmonella spp.

DS/CEN ISO/TR 6579-3 København DS projekt: M268007 ICS: 07.100.30 Første del af denne publikations betegnelse er: DS/CEN ISO/TR, hvilket betyder, at det er en europæisk teknisk rapport, der har status både som international rapport og som DS-information. Denne publikations overensstemmelse er: IDT med: ISO TR 6579-3:2014. IDT med: CEN ISO TR 6579-3:2014. DS-publikationen er på engelsk. Denne publikation erstatter: DS/EN ISO 6579:2002, DS/EN ISO 6579/Corr.1:2004, DS/EN ISO 6579/AC:2006 og DS/EN ISO 6579/A1:2007.

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TECHNICAL REPORT

RAPPORT TECHNIQUE

TECHNISCHER BERICHT

CEN ISO/TR 6579-3

July 2014

ICS 07.100.30

English Version

Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 3: Guidelines for serotyping of Salmonella spp. (ISO/TR 6579-

3:2014)

Microbiologie de la chaîne alimentaire - Méthode horizontale pour la recherche, le dénombrement et la

sérotypie des Salmonella - Partie 3: Lignes directrices pour la sérotypie des Salmonella spp. (ISO/TR 6579-3:2014)

Mikrobiologie von Lebensmitteln und Futtermitteln - Horizontales Verfahren zum Nachweis, zur Zählung und zur Serotypisierung von Salmonellen - Teil 3: Leitfaden für die

Serotypisierung von Salmonella spp. (ISO/TR 6579-3:2014) This Technical Report was approved by CEN on 28 October 2013. It has been drawn up by the Technical Committee CEN/TC 275. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION C O M I T É E U R OP É E N D E N O R M A LI S A T I O N EUR O P Ä IS C HES KOM I TE E F ÜR NOR M UNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels

© 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members.

Ref. No. CEN ISO/TR 6579-3:2014 E

CEN ISO/TR 6579-3:2014 (E)

2

Contents Page

Foreword ..............................................................................................................................................................3

CEN ISO/TR 6579-3:2014 (E)

3

Foreword

This document (CEN ISO/TR 6579-3:2014) has been prepared by Technical Committee ISO/TC 34 “Food products” in collaboration with Technical Committee CEN/TC 275 “Food analysis - Horizontal methods” the secretariat of which is held by DIN.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.

Endorsement notice

The text of ISO/TR 6579-3:2014 has been approved by CEN as CEN ISO/TR 6579-3:2014 without any modification.

© ISO 2014

Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella —Part 3: Guidelines for serotyping of Salmonella spp.Microbiologie de la chaîne alimentaire — Méthode horizontale pour la recherche, le dénombrement et la sérotypie des Salmonella —Partie 3: Lignes directrices pour la sérotypie des Salmonella spp.

TECHNICAL REPORT

ISO/TR6579-3

First edition2014-07-15

Reference numberISO/TR 6579-3:2014(E)

ISO/TR 6579-3:2014(E)

ii © ISO 2014 – All rights reserved

COPYRIGHT PROTECTED DOCUMENT

© ISO 2014All 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 officeCase postale 56 • CH-1211 Geneva 20Tel. + 41 22 749 01 11Fax + 41 22 749 09 47E-mail copyright@iso.orgWeb www.iso.org

Published in Switzerland

ISO/TR 6579-3:2014(E)

© ISO 2014 – All rights reserved iii

Contents Page

Foreword ........................................................................................................................................................................................................................................ivIntroduction ..................................................................................................................................................................................................................................v1 Scope ................................................................................................................................................................................................................................. 12 Normative references ...................................................................................................................................................................................... 13 Termsanddefinitions ..................................................................................................................................................................................... 14 Principle ........................................................................................................................................................................................................................ 25 Culture media and sera .................................................................................................................................................................................. 2

5.1 General ........................................................................................................................................................................................................... 25.2 Culture media and reagents ......................................................................................................................................................... 25.3 Antisera ......................................................................................................................................................................................................... 2

6 Apparatus ..................................................................................................................................................................................................................... 27 Sample ............................................................................................................................................................................................................................. 38 Taxonomy of Salmonella ............................................................................................................................................................................... 3

8.1 General ........................................................................................................................................................................................................... 38.2 Nomenclature........................................................................................................................................................................................... 38.3 Biochemical characteristics ......................................................................................................................................................... 48.4 Antigenic characteristics ................................................................................................................................................................ 5

9 Procedure for Salmonella serotyping ............................................................................................................................................. 79.1 General ........................................................................................................................................................................................................... 79.2 Example procedure for serotyping five public health-related Salmonella serovars ................. 7

10 Quality control .....................................................................................................................................................................................................1111 Reporting ...................................................................................................................................................................................................................11Annex A (informative) Composition and preparation of culture media and reagents ..................................13Annex B (informative) Examples of procedures for serotyping an unknown Salmonella isolate ......20Annex C (informative) Biochemical tests ......................................................................................................................................................24Annex D (informative)Schematicoverviewforserotypingfiveimportantpublic-healthrelated

Salmonella serovars .......................................................................................................................................................................................26Annex E (informative) Microtitre plate method for serotyping Salmonella spp..................................................27Annex F (informative) Examples of procedures for phase inversion ..............................................................................29Bibliography .............................................................................................................................................................................................................................32

ISO/TR 6579-3:2014(E)

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 (see www.iso.org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of 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 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 not constitute an endorsement.

For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information

The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 9, Microbiology.

ISO 6579 consists of the following parts, under the general title Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella:

— Part 1: Horizontal method for the detection of Salmonella spp.1)

— Part 2: Enumeration by a miniaturized most probable number technique [Technical Specification]2)

— Part 3: Guidelines for serotyping of Salmonella spp. [Technical Report]

1) Under preparation. (Revision of ISO 6579:2002)2) The main element of the series title has been changed since Part 2 was published. It is intended that upon revision, the main element of the title will be aligned with Part 3.

iv © ISO 2014 – All rights reserved

http://www.iso.org/directiveshttp://www.iso.org/patentshttp://www.iso.org/iso/home/standards_development/resources-for-technical-work/foreword.htm

ISO/TR 6579-3:2014(E)

Introduction

This part of ISO 6579 gives information on the taxonomy of Salmonella spp. and it gives guidance on serotyping of Salmonella serovars, based on the White–Kauffmann–Le Minor scheme (see Reference [9]).

© ISO 2014 – All rights reserved v

Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella —

Part 3: Guidelines for serotyping of Salmonella spp.WARNING — In order to safeguard the health of laboratory personnel, it is essential that tests for detecting and typing Salmonella, be undertaken only in properly equipped laboratories, under the control of a skilled microbiologist, and that great care is taken in the disposal of all incubated materials.

IMPORTANT — Persons using this document should be familiar with normal laboratory practice. This document does not purport to address all of the safety aspects, if any, associated with its use. It is the responsibility of the user to establish appropriate safety and health practices and to ensure compliance with any national regulatory conditions.

1 Scope

This part of ISO 6579 gives guidance on the procedure for serotyping Salmonella serovars and is applicable to the serotyping of pure cultures of Salmonella spp., independent of the source from which they are isolated.

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.

ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Horizontal method for the detection of Salmonella spp.

ISO 7218, Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations

ISO 11133, Microbiology of food, animal feed and water — Preparation, production, storage and performance testing of culture media

3 Termsanddefinitions

For the purposes of this document, the following terms and definitions apply.

3.1Salmonellagram-negative, oxidase-negative, facultatively anaerobic, non-spore-forming, rod-shaped bacteria which generally form colonies of 2 mm to 4 mm in diameter on solid selective media and display biochemical and serological characteristics described when tests are carried out in accordance with this part of ISO 6579

TECHNICAL REPORT ISO/TR 6579-3:2014(E)

© ISO 2014 – All rights reserved 1

M268007e.pdfForeword

Tom sideM268007i.pdfSection sec_1Section sec_2Section sec_3Section sec_3.1Section sec_3.2Section sec_3.3Section sec_4Section sec_5Section sec_5.1Section sec_5.2Section sec_5.3Section sec_6Section sec_6.1Section sec_6.2Section sec_6.3Section sec_6.4Section sec_6.5Section sec_6.6Section sec_6.7Section sec_6.8Section sec_6.9Section sec_7Section sec_8Section sec_8.1Section sec_8.2Table tab_1Section sec_8.3Table tab_2Section sec_8.4Section sec_8.4.1Section sec_8.4.2Table tab_3Section sec_8.4.3Section sec_8.4.4Section sec_9Section sec_9.1Section sec_9.2Section sec_9.2.1Table tab_4Section sec_9.2.2Section sec_9.2.3Section sec_9.2.4Section sec_9.2.5Section sec_9.2.6Section sec_9.2.6.1Section sec_9.2.6.2Section sec_9.2.6.3Section sec_9.2.6.4Section sec_9.2.6.5Section sec_9.2.7Section sec_10Section sec_11Annex sec_AAnnex sec_A.1Annex sec_A.2Annex sec_A.2.1Annex sec_A.2.2Annex sec_A.3Annex sec_A.3.1Annex sec_A.3.2Annex sec_A.3.2.1Annex sec_A.3.2.2Annex sec_A.4Annex sec_A.4.1Annex sec_A.4.2Annex sec_A.5Annex sec_A.5.1Annex sec_A.5.1.1Annex sec_A.5.1.2Annex sec_A.5.2Annex sec_A.5.2.1Annex sec_A.5.2.2Annex sec_A.5.3Annex sec_A.5.3.1Annex sec_A.5.3.2Annex sec_A.6Annex sec_A.6.1Annex sec_A.6.1.1Annex sec_A.6.1.2Annex sec_A.6.2Annex sec_A.6.2.1Annex sec_A.6.2.2Annex sec_A.7Annex sec_A.7.1Annex sec_A.7.2Annex sec_A.8Annex sec_A.8.1Annex sec_A.8.2Annex sec_A.9Annex sec_A.9.1Annex sec_A.9.2Annex sec_A.10Annex sec_A.10.1Annex sec_A.10.2Annex sec_A.11Annex sec_A.11.1Annex sec_A.11.2Annex sec_A.12Annex sec_A.12.1Annex sec_A.12.2Annex sec_BFigure fig_B.1Table tab_B.1Figure fig_B.2Table tab_B.2Annex sec_CAnnex sec_C.1Annex sec_C.1.1Annex sec_C.1.2Annex sec_C.1.3Annex sec_C.1.4Annex sec_C.1.5Annex sec_C.2Annex sec_DAnnex sec_EAnnex sec_E.1Annex sec_E.2Annex sec_E.3Annex sec_E.4Annex sec_FAnnex sec_F.1Annex sec_F.2Annex sec_F.2.1Annex sec_F.2.2Annex sec_F.2.3Table tab_tFigure fig_.1Annex sec_F.3Figure fig_.2Reference ref_1Reference ref_2Reference ref_3Reference ref_4Reference ref_5Reference ref_6Reference ref_7Reference ref_8Reference ref_9Reference ref_10Reference ref_11Reference ref_12Reference ref_13Reference ref_14Reference ref_15Reference ref_16Reference ref_17Reference ref_18Reference ref_19Reference ref_20Reference ref_21Reference ref_22Reference ref_23BibliographyForewordIntroduction1Scope2Normative references3Terms and definitions4Principle5Culture media and sera5.1General5.2Culture media and reagents5.3Antisera6Apparatus7Sample8Taxonomy of Salmonella8.1General8.2Nomenclature8.3Biochemical characteristics8.4Antigenic characteristics9Procedure for Salmonella serotyping9.1General9.2Example procedure for serotyping five public health-related Salmonella serovars10Quality control11ReportingAnnex A(informative)

Composition and preparation of culture media and reagentsAnnex B(informative)

Examples of procedures for serotyping an unknown Salmonella isolateAnnex C(informative)

Biochemical testsAnnex D(informative)

Schematic overview for serotyping five important public-health related Salmonella serovarsAnnex E(informative)

Microtitre plate method for serotyping Salmonella spp.Annex F(informative)

Examples of procedures for phase inversionBibliography