🦠 Carcass sampling for microbiological analysis — destructive methods (cork borer, template, poultry neck and breast skin), swabbing and carcass rinsing, sampling sites and sampling points, PN-EN ISO 17604

Microbiology PN-EN ISO 17604

Overview

WHAT THE STANDARD COVERS. We have a preview of ISO 17604:2015 (second edition) — from the title page to 8.2.3.2 (page 5 of 13); PN-EN ISO 17604:2015-10 introduces the text unchanged (IDT). The second edition replaced ISO 17604:2003 as a technical revision and incorporated Amendment Amd.1:2009. Scope (Clause 1): sampling methods for the detection and enumeration of microorganisms on the surface of carcasses or parts of carcasses of slaughtered meat animals — as part of process hygiene control (validation and verification, e.g. total counts and Enterobacteriaceae) in slaughter establishments for large mammals, poultry and game, of risk-based assurance systems for product safety, and of monitoring or surveillance programmes for pathogens; excision and swabbing techniques depending on the purpose, and rinsing — for carcasses of poultry and some small animals; Annex A shows sampling sites on carcasses of various species. Normative references: ISO 6887-1, ISO 6887-2 (preparation of meat and meat products) and ISO 7218. Definitions: large mammals (cattle including buffaloes and bison, sheep, pigs including wild boar, deer, horses including donkeys and mules), poultry, game (also farmed, including ratites), small mammals and other small animals (lagomorphs, rodents, turtles, frogs).

PRINCIPLES AND METHODS (Clauses 4–8.2 of the preview). The choice of method depends on the aim of the examination, the sensitivity required and practical considerations. Excision of surface tissue generally harvests more microorganisms than other methods, and the repeatability and reproducibility of excision and rinsing are less variable than those of swabbing, which is more difficult to standardize; excision, however, covers only a small part of the carcass (inaccuracy with low and heterogeneous contamination), is destructive, but is preferred for frozen surfaces. Swabbing and rinsing make it possible to examine larger areas; rinsing the whole carcass is effective for poultry (excluding large bird carcasses) and some small animals. Sampling plans are not considered in detail (Clause 5). Sampling points on the line (Clause 6) — e.g. after polishing (pigs), after washing (pigs, poultry), after dehiding, after evisceration, before and after chilling or freezing, in the chill room; during chilling microorganisms may be sublethally damaged, die, be overgrown by psychrotrophs or become more firmly attached, which leads to underestimation — so sampling should be carried out as soon as possible after slaughter. Sites on the carcass (Clause 7) — the most contaminated ones (Table A.1, Figures A.1–A.3); consistency of sites over time is important for trend analysis, and it is usually preferable to sample more carcasses at the sites most likely to be contaminated rather than more sites per carcass; for poultry — neck skin, or breast skin if there is none. In a given situation the same technique is always used (8.1); the result is given in cfu/cm² (surface), in cfu per carcass (rinsing) or in cfu/g (poultry skin); samples may be combined into a pooled sample. Excision (8.2): cork borer — cutting area of at least 5 cm² (diameter about 2.5 cm), discs about 2 mm thick, sterile scalpels, forceps and scissors, 70 % ethanol by volume for disinfecting tools between samples (with flaming when a naked flame is not hazardous), homogenizer bags; template method — the same with a template defining e.g. 10, 50 or 100 cm²; neck skin — about 10 g per neck, combined to 25 g or 50 g; breast skin — result in cfu/g or presence/absence in 25 g.

STATUS (state on 29 September 2026). The card of PN-EN ISO 17604:2015-10 (English version) has no "Withdrawn" header — the standard is CURRENT: published 21-10-2015, 26 pages, price group M, Food, Agriculture and Forestry Sector, KT 3 for Microbiology of the Food Chain, ICS 07.100.30, "Introduces: EN ISO 17604:2015 [IDT], ISO 17604:2015 [IDT]", "Replaces: PN-ISO 17604:2005 - Polish version"; the PKN search does not show a Polish version. The card of PN-ISO 17604:2005 (Polish version): "Withdrawn and replaced by PN-EN ISO 17604:2015-10", published 07-07-2005, "Withdrawal date: 21-10-2015", 18 pages, introduced ISO 17604:2003, replaced PN-ISO 3100-1:1999. ISO page: ISO 17604:2015, edition 2, 13 pages — "This publication was last reviewed and confirmed in 2026".

HOW MANY LABORATORIES AND IN WHAT FORM (copy of the accreditation-scope database, data loaded up to 17 September 2026, read on 29 September 2026). All notations of number 17604: 14 entries at 11 laboratories. "PN-EN ISO 17604:2015-10" — 9 laboratories; AB 483 and AB 1095 write "PN-ISO 17604:2015-10" (the designation of the withdrawn 2005 edition with the year of the 2015 edition; AB 1095 — at locations Ł and M, Łajski and Mysłowice); AB 819 applies the standard "excluding points 8.2, 8.3.1, 8.4", i.e. without excision, stick swabs and rinsing. The "Laboratories" tab searches for notations BEGINNING WITH "PN-EN ISO 17604" and will show 9 laboratories — checked with the tab query on the labcoda.pl production server on 30 September 2026: 9; AB 483 and AB 1095 appear only under "PN-ISO 17604". Current scopes on the PCA website (read on 29 September 2026, issues from 15.09.2025 to 07.08.2026): all entries stand in the valid issues, and the entry of AB 1682 (pork carcasses, excision and swabs from an area limited by a template) is SUSPENDED from 11.05.2026 to 11.05.2027 (bold italics and footnote in the PCA document); the entries have no numerical ranges.

SUBJECT. Carcasses of slaughtered animals — excision and swabs (AB 381, AB 400, AB 483, AB 510, AB 1031, AB 1136, AB 1415), swabs only (AB 819), carcasses and half-carcasses in slaughter hygiene by destructive and non-destructive methods (AB 1095), carcasses without a stated technique (AB 1164); rinsing of poultry carcasses — AB 1415; pork carcasses — AB 1682 (suspended). AB 1031 places swabs and excisions from carcasses among "environmental samples from the food production area".

ALONGSIDE THIS STANDARD. In the same scopes, tests on carcasses include: total count of microorganisms according to PN-EN ISO 4833-1 (8 of these 11 laboratories), Enterobacteriaceae according to PN-EN ISO 21528-2 (8), Salmonella according to PN-EN ISO 6579-1 (8) — the same laboratories for each of these three standards: AB 400 (flexible scope), AB 483, AB 510, AB 819, AB 1031, AB 1136, AB 1164, AB 1415 — and Campylobacter according to PN-EN ISO 10272-2 (4: AB 400, AB 510, AB 1031, AB 1415) — each has a separate entry in the Knowledge Base, as does surface sampling according to PN-EN ISO 18593 (at AB 1682 in a neighbouring row). Carcass sampling without this standard appears in one entry of the copy: AB 1095, poultry carcasses by the destructive method according to Commission Regulation (EC) No 2073/2005 (copy read on 29 September 2026).

WHERE A SEEMINGLY CORRECT RESULT IS EASY TO GET. First — the method: the standard says plainly that excision usually harvests more microorganisms than swabbing, and swabbing is harder to standardize; results in cfu/cm² from different techniques are not directly comparable, and in a given situation the same technique is always used. Second — the time of sampling: after chilling, microorganisms may die or become more firmly attached, which lowers the result. Third — the unit: surface (cfu/cm²), carcass (rinsing) or skin mass (cfu/g, presence in 25 g) are different measures. Fourth — the accreditation scope: AB 819 excludes excision, stick swabs and rinsing, and the entry of AB 1682 is suspended until 11.05.2027.

WHAT WE DO NOT GIVE. The preview ends at 8.2.3.2, so we do not give the swabbing methods (8.3) or rinsing (8.4), storage and transport of samples (Clause 9), preparation of samples for examination (Clause 10), or the table and figures of sampling sites in Annex A.

Method principle

A sample is taken from the surface of a carcass or its part by one of three techniques: excision (cork borer of at least 5 cm² or template, e.g. 10, 50, 100 cm², discs about 2 mm thick; for poultry neck or breast skin), swabbing, or rinsing of the whole carcass (poultry, small animals). Sampling sites are chosen where contamination is highest, and the point on the line and the time of sampling according to the aim of the examination; in a given situation the same technique is always used. The result of the microbiological examination is given in cfu/cm², cfu per carcass or cfu/g.

Applications

• Slaughter hygiene control — total counts and Enterobacteriaceae on carcasses (scope of the standard)
• Monitoring and surveillance of pathogens, e.g. Salmonella and Campylobacter, on carcasses — in the scopes of 11 laboratories (14 entries)
• Poultry carcasses — rinsing (AB 1415), neck or breast skin (8.2.3)

Key parameters

Standard

Standard number

PN-EN ISO 17604:2015-10 (wersja angielska; EN ISO 17604:2015, ISO 17604:2015 IDT)

Title (PL)

Mikrobiologia łańcucha żywnościowego — Pobieranie próbek z tusz do badań mikrobiologicznych

Title (EN)

Microbiology of the food chain — Carcass sampling for microbiological analysis

Step-by-step procedure

1. Aim and plan

   Process hygiene control, risk-based system or pathogen monitoring; sampling plan according to the aim (Clause 5 — no details).

2. Point on the line and time

   E.g. after evisceration, before or after chilling; as soon as possible after slaughter, because chilling lowers the result.

3. Sites on the carcass

   The most contaminated ones (Annex A); constant over time for trend analysis; for poultry neck skin, or breast skin if there is none.

4. Sampling

   Excision with a cork borer or template (discs ~2 mm), swab or carcass rinse; tools sterile or disinfected with 70 % ethanol between samples.

5. Further handling

   Storage, transport and preparation of samples (Clauses 9–10) — we DO NOT GIVE them; result in cfu/cm², cfu per carcass or cfu/g.

Required equipment and apparatus

Reagents, media and consumables

Health and safety (OHS)

• Work with sterile scalpels on the slaughter line — protection against cuts; burning off ethanol only where a naked flame is not a fire hazard (8.2.1.4)
• SUBSTANTIVE NOTE: excision, swabbing and rinsing give different counts of the same microorganisms — compare results obtained with the same technique, at the same sites and points on the line

Frequently asked questions