Overview
ISO 6579-1:2017/Amd 1:2020 is an important amendment to the international standard ISO 6579-1:2017, which provides a horizontal method for the detection, enumeration, and serotyping of Salmonella spp. in the food chain microbiology sector. This amendment expands the protocol by extending the range of incubation temperatures, updating the status of Annex D, and correcting the composition of critical media including MSRV (Modified Semi-solid Rappaport-Vassiliadis) agar and SC (Selenite Cystine) medium.
Developed by ISO Technical Committee ISO/TC 34 (Food products) and Subcommittee SC 9 (Microbiology), in cooperation with CEN/TC 463, this standard is widely recognized for ensuring accurate Salmonella detection in food safety testing laboratories worldwide. The amendment enables more flexible incubation conditions, which facilitates improved microbial growth and detection reliability.
Key Topics
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Broader Range of Incubation Temperatures:
The amendment extends incubation temperatures from a narrow 37 °C ± 1 °C to a broader 34 °C to 38 °C range. This affects both selective and non-selective media used in the method, including RVS broth, MKTTn broth, MSRV agar, XLD agar, SC medium, and BS agar.
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Correction of MSRV and SC Media Composition:
Detailed amendments correct the chemical composition and preparation of MSRV agar-including enzymatic digest, malachite green oxalate, and novobiocin concentrations-as well as the inoculation and incubation protocols for SC medium. These updates optimize selective growth and selective inhibition of competing microorganisms.
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Updated Status of Annex D:
Annex D, which provides supplementary guidance on media and incubation conditions, has been made informative, providing additional clarity on procedures and media formulations.
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Flexible Incubation Equipment Requirements:
The amendment specifies incubators and water baths must be capable of reliably maintaining the 34 °C to 38 °C temperature range. This flexibility improves laboratory equipment compatibility without compromising test accuracy.
Applications
ISO 6579-1:2017/Amd 1:2020 is essential for:
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Food Safety Testing Laboratories:
Enabling detection of Salmonella spp. in diverse food matrices including poultry, meat, dairy, and ready-to-eat products to ensure compliance with food safety regulations.
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Microbiological Quality Control:
Improving laboratory protocols with adjusted incubation parameters and media formulations for consistent, reproducible detection of Salmonella, critical in outbreak investigations and routine surveillance.
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Regulatory Compliance:
Supporting conformity with international food safety standards and national regulatory requirements targeting Salmonella control to protect public health.
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Research and Development:
Providing a standardized microbiological method for scientists investigating Salmonella behavior under variable incubation conditions and media adjustments.
Related Standards
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ISO 11133:
Specifies the performance criteria for microbiological culture media, relevant when evaluating the productivity and selectivity of media such as MSRV agar referenced in ISO 6579-1.
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ISO/IEC Directives, Part 1 and Part 2:
Offer editorial and procedural rules for drafting and maintaining ISO standards, ensuring consistency and global acceptance.
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ISO 6579 Series:
A comprehensive collection of standards addressing different aspects of Salmonella detection, enumeration, and serotyping in food and feed safety testing.
Practical Value
- This amendment improves the robustness and adaptability of Salmonella detection methodologies.
- The expanded temperature range allows laboratories to use a wider variety of incubators and water baths efficiently.
- Corrected media compositions enhance the selectivity and sensitivity of Salmonella isolation.
- Ensures harmonization of test results globally, enabling reliable food safety monitoring and risk management.
For microbiologists, food safety professionals, and quality assurance teams, ISO 6579-1:2017/Amd 1:2020 offers updated, practical guidance on detecting Salmonella spp. with improved flexibility, precision, and methodological confidence.
Open preview (PDF)Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp. — Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC