ISO 7218:2024

Microbiology of the food chain — General requirements and guidance for microbiological examinations

ISO 7218:2024

Name:ISO 7218:2024   Standard name:Microbiology of the food chain — General requirements and guidance for microbiological examinations
Standard number:ISO 7218:2024   language:English language
Release Date:25-Jun-2024   technical committee:ISO/TC 34/SC 9 - Microbiology
Drafting committee:ISO/TC 34/SC 9/WG 7 - General requirements and guidance for microbiological examinations   ICS number:07.100.30 - Food microbiology

International
Standard
ISO 7218
Fourth edition
Microbiology of the food chain —
2024-06
General requirements and guidance
for microbiological examinations
Microbiologie de la chaîne alimentaire — Exigences générales et
recommandations pour les examens microbiologiques
Reference number
© ISO 2024
All rights reserved. Unless otherwise specified, or required in the context of its implementation, 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
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or ISO’s member body in the country of the requester.
ISO copyright office
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Published in Switzerland
ii
Contents Page
Foreword .vii
Introduction .viii
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Premises . 5
4.1 General .5
4.2 Biosafety considerations .5
4.3 Laboratory design .5
4.4 Laboratory areas .5
4.4.1 General .5
4.4.2 Areas associated with samples and testing .6
4.4.3 General areas .6
4.5 Layout and fittings of the premises .6
4.5.1 Objectives .6
4.5.2 Fittings .7
4.5.3 Other arrangements for laboratory premises .7
4.5.4 Cleaning and disinfection .8
5 Personnel . 8
5.1 General .8
5.2 Competence .8
5.3 Verification of ongoing staff competence .9
5.4 Hygiene .9
6 Equipment and consumables . 9
6.1 General .9
6.2 Sterilization and other heating equipment .10
6.2.1 General .10
6.2.2 Autoclave .10
6.2.3 Culture media preparator .11
6.2.4 Steamers, including boiling-water baths . 12
6.2.5 Sterilizing oven . 12
6.2.6 Microwave oven . 13
6.2.7 Hotplate, induction cooker and heating mantle .14
6.2.8 Gas burner or wire incinerator .14
6.3 Temperature controlled equipment and monitoring devices . 15
6.3.1 General . 15
6.3.2 Incubator . 15
6.3.3 Thermostatically controlled bath .16
6.3.4 Heating blocks .17
6.3.5 Refrigerators and cold-storage rooms .18
6.3.6 Freezer and deep freezer/ultra-low temperature freezer .19
6.3.7 Temperature-monitoring devices, including automatic recorders .19
6.3.8 Balances and gravimetric diluters . 20
6.4 Defined volume inoculation equipment .21
6.4.1 Pipettes and pipettors .21
6.4.2 Dispensers . 22
6.4.3 Spiral platers . 23
6.4.4 Serial diluters .24
6.5 Protective cabinets .24
6.5.1 Description .24
6.5.2 Use . 25
6.5.3 Cleaning and disinfection . 25
6.5.4 Maintenance and inspection . 26

iii
6.6 Homogenizers, blenders, mixers and shakers . 26
6.6.1 Homogenizers and blenders . 26
6.6.2 Vortex mixers .27
6.7 Stills, deionizers and reverse-osmosis units . 28
6.7.1 Description . 28
6.7.2 Use . 28
6.7.3 Maintenance . 28
6.7.4 Verification . 28
6.8 Separation and concentration equipment . 28
6.8.1 Immunomagnetic separator (IMS) . 28
6.8.2 Centrifuge . 29
6.8.3 Filtration systems . 29
6.9 Modified atmosphere equipment . 29
6.9.1 Description . 29
6.9.2 Use . 29
6.9.3 Maintenance . 30
6.9.4 Verification .
...

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