RECENT DEVELOPMENTS Florence POSTOLLEC - PowerPoint PPT Presentation

S16: CHALLENGE TESTING FOR LISTERIA MONOCYTOGENES: REQUIREMENTS, NEEDS, DIFFICULTIES AND DEVELOPMENTS CHALLENGE TESTING & STANDARDISATION, RECENT DEVELOPMENTS Florence POSTOLLEC florence.postollec@adria.tm.fr IAFP, Nantes , 25 april 2019

• Quimper CHALLENGE TESTING & STANDARDISATION, RECENT DEVELOPMENTS Florence POSTOLLEC florence.postollec@adria.tm.fr

STANDARDIZATION o Process of developing and implementing technical guidelines based on a consensus Optimize Ensure efforts International & time Recognition Help in Facilitate Microbial Risk Food Trade Assessment

A PROCESS AS A WHOLE 2 1 REGULATION STANDARDIZATION A law, rule, or other order Development and implemention of prescribed by the competent technical guidelines based on a authority CONSENSUS 3 4 ACCREDITATION VALIDATION/CERTIFICATION Competences assessment of a Performances assessment of a laboratory method

WHAT ARE ISO STANDARDS o International Standardization Organization: independent, non- governmental international organization with a membership of 164 national standards bodies o ISO Standard: document, established by consensus and approved by a recognized body NOTE: Standards should be based on the consolidated results of science, technology and experience, and aimed at the promotion of optimum community benefits o ISO has published 22 590 international standards covering almost every industry, from technology, to food safety, to agriculture and healthcare.

WHO IS MAKING ISO STANDARDS o Member bodies (P-members) Influence ISO Standard development and strategy by participating and voting in ISO technical and policy meetings Full members adopt ISO standards nationally o Correspondant members (O-members) Observe the development of ISO standards and strategy by attending ISO technical and policy meetings as observers Correspondant members can adopt standards

ISO TC34, FOOD PRODUCTS o Creation date: 1947 o Twinned secretariat: AFNOR (France) and ABNT (Brazil) o Scope: standardization in the field of human and animal foodstuffs, covering the food chain from primary production to consumption, as well as animal and vegetable propagation materials, in particular, but not limited to, terminology, sampling, methods of test and analysis, product specifications, food and feed safety and quality management and requirements for packaging, storage and transportation o Members : 140 among 78 participating members o Sub committees: 16 (SC)

ISO TC34/SC9, FOOD MICROBIOLOGY o Creation date: 1982 o Secretariat: AFNOR (France) G. Hardouin (Secretary) & J-A. Hennekinne (Chairperson) o Scope: horizontal methods in the field of microbiological analysis of the food chain from primary production stage to food and animal feed products, including the environment of food production and handling

ISO TC34/SC9, FOOD MICROBIOLOGY o Members: 65 experts

ISO TC34/SC9, FOOD MICROBIOLOGY o Liaisons with other committees

ISO TC34/SC9, FOOD MICROBIOLOGY o Working groups: 24 (WG)

ISO TC34/SC 9, MICROBIOLOGY OF THE FOOD CHAIN o Working groups: 24 (WG)

ISO TC34 / SC9 / WG19, CHALLENGE TESTS o Context: On the application of general principles of food hygiene, it is the responsibility of the Food Business Operators (FBO) to control microbial risks in foods. Therefore, the FBO shall conduct studies in order to investigate compliance with the criteria throughout the production and storage processes. In the framework of Microbial Risk Assessment (MRA), several complementary approaches are developed to estimate food safety and food quality risks posed by pathogen or spoilage microorganisms in the food chain. MRA is adopted by regulators under the auspices of the international agency for setting food standards

ISO TC34 / SC9 / WG19, CHALLENGE TESTS o Creation date: 2014 o Secretariat: AFNOR (France) S Tiprez (Secretary) & F Postollec (Convenior) o Objectives: to provide technical rules and calculations approaches to investigate the ability of inoculated micro-organism of concern to grow or survive in the raw materials, intermediate or end-products under different reasonably foreseeable food processes, storage and use conditions. o Members: experts from food industry, food technology institute, food testing laboratory, research center and regulatory bodies + support team, liaison representative, document monitor & technical program manager to ensure smooth & efficient development

ISO TC34 / SC9 / WG19, CHALLENGE TESTS o Members: 38 experts from AU, BE, CH, CN, DE, ES, FR, IT, NL, UK, US Role Appointed Country Stakeholder category Name Role Appointed Country Stakeholder category Name Louis COROLLER Heidy DEN BESTEN Committee member AFNOR FR Academic and research bodies Committee member NEN NL Academic and research bodies Committee member AFNOR FR Industry and commerce Véronique HUCHET Committee member NEN NL Government Paul IN'T VELD Yvan LE MARC Taco WIJTZES Committee member AFNOR FR Industry and commerce Committee member NEN NL Industry and commerce Jeanne-Marie MEMBRE Agnes TAN Committee member AFNOR FR Academic and research bodies Committee member SA AU Industry and commerce Committee member AFNOR FR Industry and commerce Barbara NIBOUCHE Committee member SAC CN Industry and commerce Ming LIU Stella PLANCHON Zhen MENG Committee member AFNOR FR Industry and commerce Committee member SAC CN Industry and commerce Committee member AFNOR FR Industry and commerce Valérie STAHL Committee member SAC CN Industry and commerce Xiaolong WANG Rachel BINET Wenjing XU Committee member ANSI US Government Committee member SAC CN Government Patrick BIRD Xinyang ZHANG Committee member ANSI US Industry and commerce Committee member SAC CN Industry and commerce Committee member ANSI US Government Alexandre DA SILVA Committee member SAC CN Industry and commerce Wei ZHANG Gretchen GUTIERREZ Frédérique CANTERGIANI Committee member ANSI US Industry and commerce Committee member SNV CH Industry and commerce Committee member ANSI US Industry and commerce Pamela WILGER Committee member SNV CH Industry and commerce Mariem ELLOUZE Gail BETTS Sara CID BOVER Committee member BSI UK Industry and commerce Committee member UNE ES Industry and commerce Thiemo ALBERT Lucia DECASTELLI Committee member DIN DE Academic and research bodies Committee member UNI IT Government Committee member DIN DE Industry and commerce Michael BENNER Committee member UNI IT Industry and commerce Gianni DI FALCO Christina BOHNLEIN Elisa GOFFREDO Committee member DIN DE Academic and research bodies Committee member UNI IT Government Committee member DIN DE Academic and research bodies Jan KABISCH Committee member UNI IT Industry and commerce Luigi LANNI Marie POLET Hélène BERGIS Committee member NBN BE Government Liaison representative EC - Academic and research bodies Stéphanie TIPREZ Florence POSTOLLEC Secretary AFNOR FR / Convenor AFNOR FR / Secretary support team AFNOR FR / Angely LAURYN Convenor support AFNOR FR / Cécile SCALZOLARO team Gwenola HARDOUIN Laura MOUT Document monitor AFNOR FR / Document monitor NEN NL / Katja SCHILLING AnneMarie CROWLEY Document monitor DIN DE / Document monitor NSAI IE Government Document monitor JISC JP / Nobuhisa SUZUKI TPM ISOCS CH / Marie-Noëlle BOURQUIN

ISO TC34 / SC9 / WG19, CHALLENGE TESTS o Deliverable: standards Microbiology of the food chain ISO 20976-1:2019 Requirements and guidelines for conducting challenge tests of food and feed products – part 1 : challenge tests to study growth potential, lag time and maximum growth rate ISO PWI 20976-2 Requirements and guidelines for conducting challenge tests of food and feed products – part 2 : challenge tests to study inactivation potential and kinetics parameters ISO PWI 23691 Determination and use of cardinal values in predictive microbiology

ISO TC34 /SC9 / WG19, CHALLENGE TESTS o Standards development process: 6 steps Requirements and guidelines for conducting ISO PWI 20976-2 challenge tests of food and feed products – part 2: inactivation ISO PWI 23691 Determination and use of cardinal values Enquiry Formal vote on DIS on FDIS New work Building Consensus Publication of item proposal expert building (final draft (draft ISO standard (NP) consensus within TC/SC international international standard ) standard ) Requirements and guidelines for conducting ISO 20976-1:2019 challenge tests of food and feed products – part 1: growth

ISO 20976-1:2019 o Requirements and guidelines for conducting challenge tests of food and feed products – part1: challenge tests to study growth potential, lag time and maximum growth rate o Publication in march 2019

ISO 20976-1:2019 o Table of content

ISO 20976-1:2019 Scope This document specifies protocols for conducting o Table of content microbiological challenge tests for growth studies on vegetative and spore-forming bacteria in raw materials and intermediate or end products. The use of this document can be extended to yeast that do not form mycelium.