ISO 13720-2010 PDF
Name in English:
St ISO 13720-2010
Name in Russian:
Ст ISO 13720-2010
Original standard ISO 13720-2010 in PDF full version. Additional info + preview on request
Full title and description
ISO 13720:2010 — Meat and meat products — Enumeration of presumptive Pseudomonas spp. This International Standard specifies a microbiological colony‑count method for the enumeration of presumptive Pseudomonas species in meat and meat products, including poultry.
Abstract
ISO 13720:2010 provides a standardized procedure to enumerate presumptive Pseudomonas spp. present in fresh and processed meat products. The method is intended to give comparable colony counts between laboratories for quality control and microbiological surveillance purposes.
General information
- Status: Published (International Standard, confirmed).
- Publication date: August 2010 (Edition 2, 2010).
- Publisher: International Organization for Standardization (ISO).
- ICS / categories: 07.100.30 (Food microbiology); 67.120.10 (Meat and meat products).
- Edition / version: Edition 2 (2010).
- Number of pages: 7 (official ISO PDF/page count).
Scope
This standard specifies a method for the enumeration of presumptive Pseudomonas spp. in meat and meat products (including poultry). It is intended for routine microbiological testing for quality and spoilage assessment rather than for definitive species identification. The standard replaces the earlier 1995 edition.
Key topics and requirements
- Standardized colony‑count procedure for presumptive Pseudomonas spp. in meat matrices.
- Schematic sample preparation and serial dilution guidance to obtain countable plates.
- Plating and incubation conditions sufficient to allow growth of presumptive Pseudomonas colonies (method described in the standard text; earlier edition referenced common incubation practice at 25 °C for 48 h).
- Interpretation of colony morphology to report presumptive Pseudomonas counts (note: confirmatory identification requires additional tests beyond this enumeration method).
- Applicability to fresh and processed meat and poultry products for quality/shelf‑life and surveillance testing.
Typical use and users
Food microbiology laboratories in meat processing plants, contract testing laboratories, regulatory food control bodies, and research groups use this standard for routine enumeration of spoilage‑related Pseudomonas populations and for comparative quality monitoring between batches and suppliers.
Related standards
ISO 13720:2010 revises and supersedes ISO 13720:1995 (withdrawn). Laboratories commonly use it alongside other ISO methods for total viable counts, Enterobacteriaceae, Brochothrix thermosphacta, and specific pathogen detection standards when conducting comprehensive meat microbiology testing.
Keywords
Pseudomonas, enumeration, colony count, meat, poultry, food microbiology, spoilage organisms, ISO 13720, 2010 edition.
FAQ
Q: What is this standard?
A: ISO 13720:2010 is an International Standard that specifies a method for enumerating presumptive Pseudomonas spp. in meat and meat products.
Q: What does it cover?
A: It covers a colony‑count (enumeration) procedure applicable to meat and poultry samples to estimate levels of presumptive Pseudomonas spp.; it standardizes sample handling, dilution, plating and reporting for routine quality and surveillance work.
Q: Who typically uses it?
A: Food testing laboratories, quality assurance teams in meat processing and packaging facilities, contract analytical labs, and regulatory laboratories monitoring meat quality and spoilage organisms.
Q: Is it current or superseded?
A: ISO 13720:2010 is the current edition published in 2010 and the ISO record shows it was reviewed and confirmed in 2022; the 1995 edition was withdrawn and replaced by the 2010 edition. Users should verify whether a newer revision has been published since the last ISO confirmation.
Q: Is it part of a series?
A: It is a standalone method within the ISO portfolio of food microbiology standards and is related conceptually to other ISO methods for microbial enumeration and detection in foods; it was developed under ISO/TC 34 (food products), subcommittee SC 9.
Q: What are the key keywords?
A: Pseudomonas, meat, poultry, enumeration, colony count, food microbiology, spoilage, ISO 13720.