ISO 17410 discusses the microbiology of the food chain. ISO 17410 is an international standard that provides a method for the enumeration of psychrotrophic microorganisms to determine rates of microbial growth and death.
ISO 17410 applies to:
Note: Annex B specifies a rapid method for the estimated enumeration of psychrotrophic microorganisms in raw and pasteurized milk.
ISO 17410 on method for the enumeration of psychrotrophic microorganisms is useful for:
Psychrotrophic microorganisms can grow at low temperatures. These microorganisms may cause the decay of refrigerated foods (except gas-packaged foods) due to odor and taste deviations. Some psychrotrophic microorganisms present in raw milk are also capable of producing heat-stable enzymes. When heated (pasteurization or sterilization) these enzymes are insufficiently inactivated, causing quality defects in the heated product (fat or protein degradation).
ISO 17410 provides you with equipment and consumables, sampling, horizontal method, and procedures for enumeration of psychrotrophic microorganisms.
The method and procedure provided by ISO 17410 assist you to determine the number of individual viable microbes in a sample and enables you to improve the quality of food products.
By adopting ISO 17410 the user can improvise the efficiency of food products to produce a product of higher standard and quality.
BS ISO 17410:2019 supersedes BS ISO 6730:2005, BS ISO 17410:2001, and BS ISO 8552:2004, which is withdrawn. BS ISO 17410:2019 has made some technical changes compared to previous editions. These include:
ISO 17410