EN ISO 10272-1:2017

SLOVENSKI STANDARD
01-september-2017
1DGRPHãþD
SIST EN ISO 10272-1:2006
Mikrobiologija v prehranski verigi - Horizontalna metoda za ugotavljanje
prisotnosti in števila Campylobacter spp. - 1. del: Metoda za ugotavljanje
prisotnosti (ISO 10272-1:2017)
Microbiology of the food chain - Horizontal method for detection and enumeration of
Campylobacter spp. - Part 1: Detection method (ISO 10272-1:2017)
Mikrobiologie der Lebensmittelkette - Horizontales Verfahren zum Nachweis und zur
Zählung von Campylobacter spp. - Teil 1: Nachweisverfahren (ISO 10272-1:2017)
Microbiologie de la chaîne alimentaire - Méthode horizontale pour la recherche et le
dénombrement de Campylobacter spp. - Partie 1 : Méthode de recherche (ISO 10272-
1:2017)
Ta slovenski standard je istoveten z: EN ISO 10272-1:2017
ICS:
07.100.30 Mikrobiologija živil Food microbiology
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 10272-1
EUROPEAN STANDARD
NORME EUROPÉENNE
July 2017
EUROPÄISCHE NORM
ICS 07.100.30 Supersedes EN ISO 10272-1:2006
English Version
Microbiology of the food chain - Horizontal method for
detection and enumeration of Campylobacter spp. - Part 1:
Detection method (ISO 10272-1:2017)
Microbiologie de la chaîne alimentaire - Méthode Mikrobiologie der Lebensmittelkette - Horizontales
horizontale pour la recherche et le dénombrement de Verfahren zum Nachweis und zur Zählung von
Campylobacter spp. - Partie 1 : Méthode de recherche Campylobacter spp. - Teil 1: Nachweisverfahren (ISO
(ISO 10272-1:2017) 10272-1:2017)
This European Standard was approved by CEN on 1 May 2017.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

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, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2017 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 10272-1:2017 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 10272-1:2017) 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.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by January 2018 and conflicting national standards shall
be withdrawn at the latest by January 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 10272-1:2006.
This document has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: 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, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 10272-1:2017 has been approved by CEN as EN ISO 10272-1:2017 without any
modification.
INTERNATIONAL ISO
STANDARD 10272-1
Second edition
2017-06
Microbiology of the food chain —
Horizontal method for detection and
enumeration of Campylobacter spp. —
Part 1:
Detection method
Microbiologie de la chaîne alimentaire — Méthode horizontale pour
la recherche et le dénombrement de Campylobacter spp. —
Partie 1: Méthode de recherche
Reference number
ISO 10272-1:2017(E)
©
ISO 2017
ISO 10272-1:2017(E)
© ISO 2017, Published in Switzerland
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ISO 10272-1:2017(E)
Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
4.1 General . 2
4.2 Enrichment in selective liquid medium . 2
4.2.1 Detection procedure A . 2
4.2.2 Detection procedure B . 2
4.2.3 Detection procedure C . 2
4.3 Isolation on selective solid medium . 3
4.3.1 Detection procedure A . 3
4.3.2 Detection procedure B . 3
4.3.3 Detection procedure C . 3
4.3.4 Detection procedure A, B and C . 3
4.4 Confirmation . 3
5 Culture media and reagents . 3
6 Equipment and consumables . 3
7 Sampling . 4
8 Preparation of test sample . 4
9 Procedure. 4
9.1 General . 4
9.2 Test portion and initial suspension . 5
9.2.1 General. 5
9.2.2 Detection procedure A . 5
9.2.3 Detection procedure B . 5
9.2.4 Detection procedure C . 5
9.3 Enrichment . 6
9.3.1 Detection procedure A . 6
9.3.2 Detection procedure B . 6
9.4 Isolation . 6
9.4.1 Detection procedure A . 6
9.4.2 Detection procedure B . 6
9.4.3 Detection procedures A, B and C . 6
9.5 Confirmation of Campylobacter . 6
9.5.1 General. 6
9.5.2 Selection of colonies for confirmation . 7
9.5.3 Examination of morphology and motility . 7
9.5.4 Study of aerobic growth at 25 °C . 7
9.5.5 Detection of oxidase activity . 7
9.5.6 Interpretation . 7
9.6 Identification of Campylobacter species (optional) . 8
9.6.1 General.
...