SIST ISO 21527-1:2011 PDF

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95

Title (English):

SIST ISO 21527-1:2011

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 12
Publication date:: May 16, 2011
ICS:: 07.100.30
Technical committee:: KŽP - Agricultural food products

Document language:

enru

Delivery time:1–7 days

Price:52 €

Description (English):

ISO 21527-1:2008 specifies a horizontal method for the enumeration of viable yeasts and moulds in products, intended for human consumption or feeding of animals, having a water activity greater than 0,95 [eggs, meat, dairy products (except milk powder), fruits, vegetables, fresh pastes, etc.], by means of the colony count technique at 25 °C plus or minus 1 °C. ISO 21527-1:2008 does not allow the enumeration of mould spores. Neither the identification of fungal flora nor the examination of foods for mycotoxins lie within the scope of ISO 21527-1:2008. The method specified in ISO 21527-1:2008 is not suitable for enumeration of heat-resistant fungi, such as Byssochlamys fulva or Byssochlamys nivea, in canned or bottled fruit and vegetables.

Technical details

SKU: SIST ISO 21527-1:2011

Abstract

Overview

ISO 21527-1:2008 specifies a horizontal colony count method for the enumeration of viable yeasts and moulds in food and animal feeding stuffs with water activity (aw) greater than 0.95. It applies to a wide range of high‑moisture products (eggs, meat, dairy products except milk powder, fruits, vegetables, fresh pastes, etc.) and defines culture, incubation and counting procedures using surface‑inoculated plates at 25 °C ± 1 °C. The standard excludes enumeration of mould spores, identification of fungal species and testing for mycotoxins, and it is not suitable for heat‑resistant fungi in canned/bottled products.

Key topics and technical requirements

Scope: Enumeration of viable yeasts and moulds (not spores, not identification or mycotoxins) in products with aw > 0.95.
Culture medium: Dichloran‑Rose Bengal‑Chloramphenicol agar (DRBC) is the specified selective medium; optional supplements (chlortetracycline, trace elements, surfactants, Tergitol) are described for special cases.
Diluent: 0.1% peptone water is recommended for sample dilutions.
Inoculation: Surface inoculation (spread plate) with typically 0.1 ml aliquots from sample or decimal dilutions; larger volumes up to 0.3 ml allowed for low counts.
Incubation: Aerobic incubation at 25 °C ± 1 °C for 5 days (with optional 1–2 days in diffuse daylight).
Counting: Separate counting of yeasts and moulds where necessary; use binocular magnifier or microscope to resolve doubtful colonies.
Quality control: Medium productivity and selectivity testing and routine lab practices (ISO 6887, ISO 7218, ISO/TS 11133 referenced).

Practical applications and users

ISO 21527-1 is used for routine microbiological testing, quality control and regulatory compliance in:

Food microbiology laboratories and contract testing labs
Food and beverage manufacturers (meat, dairy, produce, prepared foods) for shelf‑life and spoilage monitoring
Animal feed producers testing high‑moisture feed components
Regulatory agencies and auditors assessing microbial quality and safety The method supports decisions on product release, hygiene control and spoilage investigation but is not a tool for fungal identification or mycotoxin risk assessment.

Related standards

ISO 21527-2 (Part 2: products with aw ≤ 0.95)
ISO 6887 (sample preparation and dilutions)
ISO 7218 (general microbiological lab requirements)
ISO 8261 (milk and milk product sampling guidance)
ISO/TS 11133 (culture media preparation and QC)

Keywords: ISO 21527-1, yeasts and moulds, colony count technique, DRBC, water activity > 0.95, microbiology of food, enumeration, 25 °C incubation, food microbiological testing.

Related standards

Standards mentioned in the description

Abstract

Overview

Key topics and technical requirements

Scope: Enumeration of viable yeasts and moulds (not spores, not identification or mycotoxins) in products with aw > 0.95.
Culture medium: Dichloran‑Rose Bengal‑Chloramphenicol agar (DRBC) is the specified selective medium; optional supplements (chlortetracycline, trace elements, surfactants, Tergitol) are described for special cases.
Diluent: 0.1% peptone water is recommended for sample dilutions.
Inoculation: Surface inoculation (spread plate) with typically 0.1 ml aliquots from sample or decimal dilutions; larger volumes up to 0.3 ml allowed for low counts.
Incubation: Aerobic incubation at 25 °C ± 1 °C for 5 days (with optional 1–2 days in diffuse daylight).
Counting: Separate counting of yeasts and moulds where necessary; use binocular magnifier or microscope to resolve doubtful colonies.
Quality control: Medium productivity and selectivity testing and routine lab practices (ISO 6887, ISO 7218, ISO/TS 11133 referenced).

Practical applications and users

ISO 21527-1 is used for routine microbiological testing, quality control and regulatory compliance in:

Food microbiology laboratories and contract testing labs
Food and beverage manufacturers (meat, dairy, produce, prepared foods) for shelf‑life and spoilage monitoring
Animal feed producers testing high‑moisture feed components
Regulatory agencies and auditors assessing microbial quality and safety The method supports decisions on product release, hygiene control and spoilage investigation but is not a tool for fungal identification or mycotoxin risk assessment.

Related standards

ISO 21527-2 (Part 2: products with aw ≤ 0.95)
ISO 6887 (sample preparation and dilutions)
ISO 7218 (general microbiological lab requirements)
ISO 8261 (milk and milk product sampling guidance)
ISO/TS 11133 (culture media preparation and QC)

Keywords: ISO 21527-1, yeasts and moulds, colony count technique, DRBC, water activity > 0.95, microbiology of food, enumeration, 25 °C incubation, food microbiological testing.

SIST ISO 21527-1:2011 PDF

Technical details

Abstract

Overview

Key topics and technical requirements

Practical applications and users

Related standards

Related standards

Abstract

Overview

Key topics and technical requirements

Practical applications and users

Related standards

Related standards

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