What is ISO 16140-3 about?
ISO 16140-3 is third in the series of documents on microbiology of the food chain – method validation. ISO 16140-3 specifies the protocol for the verification of reference methods and validated alternative methods for implementation in the user laboratory.
ISO 16140-3 is applicable to the verification of methods used for the analysis (detection and/or
quantification), confirmation and typing of microorganisms in products intended for human consumption, animal feeding, environmental samples in the area of food and feed production, handling, samples from the primary production stage.
ISO 16140-3 applicable to bacteria and fungi. Some clauses can be applied to other (micro)organisms or their metabolites, to be determined on a case-by-case basis.
Who is ISO 16140-3 for?
ISO 16140-3 on microbiology of the food chain – method validation is useful for:
- Food processing organizations
- Microbiologists
- Food technologists
- Research and analytical laboratories
Why should you use ISO 16140-3?
Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, moulds, and yeasts are employed for the foods production and food ingredients such as the production of wine, beer, bakery, and dairy products.
ISO 16140-3 specifies a protocol for the verification of reference methods and validated alternative methods for implementation in the user laboratory.
ISO 16140-3 provides you with methods for the analysis such as detection and/or
quantification, confirmation and typing of microorganisms in products that are intended for human consumption, animal feeding, environmental samples in the area of food and feed production, handling, samples from the primary production stage.
ISO 16140-3 enables you to verify analysis methods for micro-organism detection in specific foodstuffs and determines their applicability for a wide variety of food products. This can help in standardizing the testing process for identifying specific micro-organisms in different types of food.