BS EN ISO 23036-1:2021 - Microbiology of the Food Chain

Ensure the safety and quality of your fish and fishery products with the BS EN ISO 23036-1:2021 standard. This essential document provides a comprehensive method for the detection of Anisakidae L3 larvae, a critical concern in the food industry, particularly for those involved in the processing and distribution of fish and fishery products.

Overview

The BS EN ISO 23036-1:2021 standard is a vital resource for professionals in the food industry, offering a detailed methodology for identifying Anisakidae L3 larvae using the UV-press method. This standard is crucial for maintaining high standards of food safety and ensuring compliance with international regulations.

Key Features

• Standard Number: BS EN ISO 23036-1:2021
• Pages: 18
• Released: 2021-05-19
• ISBN: 978 0 539 00923 1
• Status: Standard

Why This Standard is Important

Anisakidae larvae are parasitic worms that can pose significant health risks to consumers if present in fish and fishery products. The detection and control of these larvae are crucial for food safety. The BS EN ISO 23036-1:2021 standard provides a scientifically validated method to detect these larvae, helping to prevent potential health issues and ensuring consumer confidence in your products.

By implementing this standard, businesses can demonstrate their commitment to food safety and quality, which is increasingly important in today's market where consumers are more informed and concerned about the origins and safety of their food.

Detailed Methodology

The UV-press method outlined in this standard is a precise and effective technique for detecting Anisakidae L3 larvae. This method involves the use of ultraviolet light to identify larvae in fish tissues, providing a reliable means of ensuring that products are free from these parasites.

This standard not only guides you through the detection process but also provides insights into the necessary equipment, sample preparation, and analysis techniques, ensuring that you have all the information needed to implement this method effectively.

Who Should Use This Standard?

The BS EN ISO 23036-1:2021 standard is indispensable for:

• Food safety managers and quality assurance professionals in the seafood industry.
• Laboratories conducting microbiological testing of fish and fishery products.
• Regulatory bodies overseeing food safety standards and compliance.
• Educational institutions and researchers focusing on food microbiology and safety.

Benefits of Compliance

Adhering to the BS EN ISO 23036-1:2021 standard offers numerous benefits, including:

• Enhanced Food Safety: Protect consumers by ensuring that fish and fishery products are free from harmful parasites.
• Regulatory Compliance: Meet international food safety standards and regulations, reducing the risk of non-compliance penalties.
• Consumer Confidence: Build trust with consumers by demonstrating a commitment to high-quality and safe food products.
• Market Access: Gain access to global markets that require stringent food safety standards.

Conclusion

The BS EN ISO 23036-1:2021 standard is an essential tool for anyone involved in the production, processing, or regulation of fish and fishery products. By providing a reliable method for detecting Anisakidae L3 larvae, this standard helps ensure the safety and quality of food products, protecting both consumers and businesses.

Invest in the safety and quality of your products by implementing the BS EN ISO 23036-1:2021 standard today. With its comprehensive guidelines and proven methodology, you can confidently meet the highest standards of food safety and quality.

BS EN ISO 23036-1:2021

This standard BS EN ISO 23036-1:2021 Microbiology of the food chain. Methods for the detection of Anisakidae L3 larvae in fish and fishery products is classified in these ICS categories:

• 07.100.30 Food microbiology

This document specifies a method for the detection of Anisakidae L3 larvae commonly found in marine and anadromous fishes. The method is applicable to fresh fish and/or frozen fish, as well as lightly processed fish products, such as marinated, salted or cold smoked.

This method is applicable to quantifying parasitic infections by estimating the number of parasites in the fish musculature.

This method does not apply to determining the species or genotype of detected parasites. Final identification is made by morphological and/or molecular methods.