What is EN ISO 18885-2019?

EN ISO 18885-2019 is a technical standard that provides guidelines and requirements for the validation of alternative methods for microbiological testing in the food industry. This standard was developed by the International Organization for Standardization (ISO) and aims to ensure the reliability and accuracy of microbiological test results obtained using alternative methods.

The Importance of EN ISO 18885-2019

Accurate and reliable microbiological testing is crucial in ensuring food safety and quality. Traditionally, microbiological testing has been performed using conventional culture-based methods, which can be time-consuming and labor-intensive. Alternative methods, such as rapid microbiology methods, offer faster and more efficient ways to detect and quantify microorganisms in food samples. However, it is important to validate the performance and reliability of these alternative methods before they can be adopted for routine use.

Requirements and Guidelines

EN ISO 18885-2019 outlines the requirements and guidelines for the validation of alternative methods for microbiological testing. It provides detailed steps and procedures to assess the performance characteristics of these methods, including accuracy, precision, specificity, sensitivity, and robustness. The standard also covers the documentation and reporting requirements for validation studies.

Benefits and Limitations

The implementation of EN ISO 18885-2019 brings several benefits to the food industry. Firstly, it allows for the adoption of innovative and faster microbiological testing methods, reducing turnaround times and enabling quicker decision-making regarding product release or recall. Secondly, alternative methods can often require fewer resources and generate less waste, resulting in cost savings and reduced environmental impact. However, it is essential to note that the standard does have limitations. It does not cover all aspects of microbiological testing, and careful consideration should be given to the specific needs and requirements of each food product or production process.