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1、BRITISH STANDARD BS 5348-1: 1991 ISO 3100-1: 1991 Methods for Sampling meat and meat products Part 1: Taking primary samples Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:02:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5348-1:1991 This British Standard, having been prepared under the
2、 direction of the Agriculture and Food Standards Policy Committee, was published under the authority of the Standards Board and comes into effect on 31 October 1991 BSI 12-1999 First published April 1976 Second edition October 1991 The following BSI references relate to the work on this standard: Co
3、mmittee reference AFC/6 Special announcement in BSI News, July 1991 ISBN 0 580 20197 X Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/6, upon which the f
4、ollowing bodies were represented: AFRC Institute of Food Research Association of Public Analysts Bacon and Meat Manufacturers Association British Food Manufacturing Industries Research Association British Poultry Federation Ltd. Department of Health Department of Trade and Industry (Laboratory of th
5、e Government Chemist) Institute of Meat Meat and Livestock Commission Ministry of Agriculture, Fisheries and Food Public Health Laboratory Service Retail Consortium Royal Society of Chemistry Amendments issued since publication Amd. No.DateComments Licensed Copy: sheffieldun sheffieldun, na, Mon Dec
6、 04 15:02:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5348-1:1991 BSI 12-1999i Contents Page Committees responsibleInside front cover National forewordii 1Scope1 2Normative reference1 3Definitions1 4Administrative arrangements1 5Seals and labels2 6Methods of sampling2 Publication(s) referred to
7、Inside back cover Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:02:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5348-1:1991 ii BSI 12-1999 National foreword This Part of BS 5348 has been prepared under the direction of the Agriculture and Food Standards Policy Committee. It is identi
8、cal with ISO 3100-1:1991, “Meat and meat products Sampling and preparation of test samples Part 1: Sampling”, published by the International Organization for Standardization (ISO), in the preparation of which the United Kingdom played a full part. It supersedes BS 5348-1:1976 which is withdrawn. Cro
9、ss-reference. The Technical Committee has reviewed the provisions of ISO 7002:1986, to which reference is made in the text, and has decided that they are acceptable for use in conjunction with this Part of BS 5348. There is no corresponding British Standard. A British Standard does not purport to in
10、clude all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pag
11、es i and ii, pages 1 to 4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:02:20 GMT
12、+00:00 2006, Uncontrolled Copy, (c) BSI BS 5348-1:1991 BSI 12-19991 1 Scope 1.1 This part of ISO 3100 gives general instructions and specifies procedures to be followed for taking primary samples from meat and meat products. 1.2 A distinction is made between sampling procedures for the following cat
13、egories of products: a) consignments or lots of meat or meat products prepared or packed as individual units of any size (for example sausages, vacuum-packed minced meat, sliced sausages, canned cooked ham), or meat in pieces not exceeding 2 kg in mass; b) carcasses, cuts of carcasses, or cured meat
14、 in pieces exceeding 2 kg in mass (for example bacon joints, sides of bacon, fresh or frozen joints of meat, fresh or frozen boneless meat, beef sides or quarters, pork sides, lamb carcasses, venison), and mechanically separated meat or dried meat. 1.3 The size and commercial value of such products
15、may make it necessary to take secondary samples, using only part(s) of each primary sample, taking into account the purpose for which those samples are required. 1.4 These sampling procedures are generally intended for commercial purposes. In special cases, for example in the case of official food i
16、nspection, it may be necessary to follow other procedures. 2 Normative reference The following standard contains provisions which, through reference in this text, constitute provisions of this part of ISO 3100. At the time of publication, the edition indicated was valid. All standards are subject to
17、 revision, and parties to agreements based on this part of ISO 3100 are encouraged to investigate the possibility of applying the most recent edition of the standard indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO 7002:1986, Agricultural foo
18、d products Layout for a standard method of sampling from a lot. 3 Definitions For the purposes of this part of ISO 3100, the definitions given in ISO 7002 apply. 4 Administrative arrangements 4.1 Sampling agent Sampling shall be performed by a sampling agent authorized by the parties concerned and p
19、roperly trained in the appropriate technique. He or she shall act independently and not accept interference by third parties. The sampling agent may be assisted, under his/her responsibility, by other persons. The sampling agent and his/her assistants shall take appropriate measures to prevent conta
20、mination of both the consignment or lot(s) and the sampling units (for example by washing the hands before handling the material to be sampled). 4.2 Representatives of parties concerned If possible, representatives of the parties concerned shall be given the opportunity to be present when sampling i
21、s performed. 4.3 Sampling report Laboratory samples shall be accompanied by a report signed by the sampling agent and countersigned by the representatives of the parties concerned, if present. This report shall give the following information: a) name and address of the sampling agent; b) names and a
22、ddresses of the representatives of the parties concerned; c) place, date, point and time of sampling; d) nature and origin of the consignment or lot(s); e) quantity and number of units constituting the consignment or lot(s); f) marks and lot number(s); g) identification of the ship, railway wagon(s)
23、 or lorry(ies), as applicable; h) place of shipment; i) destination; j) date of arrival of the consignment or lot(s); k) name and address of seller; l) name and address of buyer; m) number and date of bill of lading or contract; n) method of sampling; o) number of sampling units for each lot; p) des
24、ignation of the seals of sampling units; q) number and marking of the lot(s) from which the sampling units were taken; r) mass of the sampling units; s) place to which the sampling units are to be sent. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:02:20 GMT+00:00 2006, Uncontrolled Copy
25、, (c) BSI BS 5348-1:1991 2 BSI 12-1999 The report shall also include details of any relevant conditions or circumstances that may have influenced sampling, for example the state of the packages and the condition of their surroundings (temperature and humidity of the atmosphere), temperature of the p
26、roduct and of the sampling units, methods of sterilization of the apparatus and sampling containers, and any other special information relating to the material being sampled. 5 Seals and labels Laboratory samples shall each be sealed and labelled. The seal shall be fitted in a manner making it impos
27、sible for the contents, or the label, to be removed without disturbing the seal. The labels shall be of suitable quality and size for the purpose (for example light-coloured, greaseproof, waterproof board with a reinforced eyelet hole). The label shall be marked indelibly with all the information ne
28、cessary for the identification of the sampling unit, including at least the following: a) nature and origin of the consignment or lot(s); b) quantity and number of units constituting the consignment or lot(s); c) place and date of sampling; d) names of buyer and seller; e) number and marking of the
29、lot(s) from which the sampling units were taken; f) temperature of the air immediately around the sampling units at the moment of sampling. 6 Methods of sampling 6.1 Sampling equipment and sampling unit containers 6.1.1 General requirements Container materials coming directly into contact with the s
30、ampling units shall be waterproof, greaseproof, insoluble and non-absorbent. Containers shall be of a capacity and shape suited to the size of the sampling units to be taken. They shall be securely closed, in the case of bottles by means of a suitable rubber or plastic stopper or a new cork stopper
31、or by a screw cap made of metal or plastic. Stoppers shall be covered with a foil made of inert material before being pressed into the sample container. Screw caps shall have a liquid-tight liner made of inert material. Materials and equipment shall not influence the results of the examinations to b
32、e carried out and, in particular, shall meet the appropriate requirements specified in 6.1.2 to 6.1.4. It may be necessary to minimize the effect(s) of light and/or oxygen. 6.1.2 Equipment and containers for sampling units intended for chemical analysis The sampling equipment and sampling unit conta
33、iners shall be dry and clean, and shall not influence the chemical composition of the product. 6.1.3 Equipment and containers for sampling units intended for sensory examination The sampling equipment and sampling unit containers shall be dry and clean, and shall not impart any flavour or odour to t
34、he product. 6.1.4 Equipment and containers for sampling units intended for microbiological examination and for other purposes (for example biological, parasitological, serological, histological or toxicological examination and for incubation tests) The sampling equipment and sampling unit containers
35、 shall be clean and sterile, and shall not influence the microflora of the product. If necessary, sterilization of sampling equipment and sampling unit containers shall be performed by one of the following methods: a) wet sterilization at not less than 121 C for not less than 20 min; b) dry steriliz
36、ation at not less than 170 C for not less than 1 h, using an oven with efficient air circulation to ensure that the stated temperature is maintained in all parts of the oven. If the use of either method a) or method b) is impossible, and if the equipment is to be used immediately after sterilization
37、, one of the following methods may be used: c) exposure to steam at 100 C for 1 h; d) immersion in 96 % (V/V) ethanol and flaming to burn off the ethanol; e) exposure to a hydrocarbon (e.g. propane or butane) torch flame so that all working surfaces contact the flame. 6.2 Number of sampling units to
38、 be taken The number of sampling units to be taken in order to obtain a primary sample which is as representative as possible of the consignment or lot(s) shall be in accordance with the sampling plan specified in the contract or otherwise agreed between the parties concerned. If different types of
39、test (e.g. chemical, microbiological, physical and sensory) are to be carried out, separate sampling units shall be taken for each type of test. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:02:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5348-1:1991 BSI 12-19993 6.3 Sampling procedu
40、re 6.3.1 Meat or meat products prepared or packed as individual units of any size, or meat in pieces not exceeding 2 kg in mass see 1.2 a) Take units or whole pieces as primary sampling units. Take the required number of primary sampling units from each lot according to the sampling plan mentioned i
41、n 6.2. 6.3.2 Carcasses, cuts of carcasses or cured meat in pieces exceeding 2 kg in mass, and mechanically separated meat or dried meat see 1.2 b) Take the required number of primary sampling units from each lot according to the sampling plan mentioned in 6.2 and isolate them either for the removal
42、of secondary sampling units for destructive examination in the laboratory (for example chemical or microbiological examination) or for non-destructive examination (for example visual inspection, sensory assessment, microbiological tests using the swab technique). No single sample taken from a carcas
43、s or other large piece of meat can be truly representative of the whole but, equally, it is impracticable to analyse the entire meat unit. Therefore, in taking primary or secondary samples, the purpose for which they are being taken will determine the procedure to be followed. Thus, in general, samp
44、les shall be taken as follows: a) surface sampling units (for example for the detection of coliforms or Salmonellae) shall be taken by wiping over the entire meat unit (or selected areas) with large moist swabs or (for making microbiological counts) by defining areas using a template and excising or
45、, in the case of frozen meat, scraping those areas; b) excised secondary sampling units having a mass between 500 g and 1 kg for chemical or microbiological examination in the laboratory shall be taken, wherever possible, from an existing cut surface and in such a way as to cause minimum damage; c)
46、deep muscle sampling units for microbiological examination for example for the determination of the causes of deep putrefaction at bone level (“bone taint”) shall be taken from the affected part of the carcass with a sterile stainless steel myectome or, in the case of frozen meat, with a brace and b
47、it; d) fat sampling units (for example for the estimation of fat-soluble compounds such as certain pesticides) shall, wherever possible, be taken from the kidney fat; e) drip sampling units, for example from vacuum-packed refrigerated meat, shall be taken aseptically through the foil or after openin
48、g the package, using sterile syringes and/or flasks or bottles. If the meat is returned to the lot, this shall be done after repacking under vacuum. 6.3.3 Temperature Where practicable, record the temperature of each lot sampled. 6.4 Packaging sampling units 6.4.1 Meat or meat products prepared or p
49、acked as individual units of any size, or meat in pieces not exceeding 2 kg in mass see 1.2 a) If the units are packed in an airtight container, no further packing is required. If the units are not so packed, pack each sampling unit in a suitable sample container, close it securely, seal it and label it (see clause 5 and 6.1). 6.4.2 Carcasses, cuts of carcasses or cured meat in pieces exceeding 2 kg in mass, and mechanically separated meat or dried meat see 1.2 b) Pack each sampling unit in a bag of suitable plastic material, close it securely, seal it and l