Standardisation of food microbiological analysis methods: An asset or a constraint

Numerous microbiological methods for detection or enumeration of microorgan isms in food have been developped and are extensively used in routine. Howe ver, the development of international trade and the requirement for quality assurance in laboratories have stressed the need for harmonisation of thes e methods. Standardisation is an appropriate way to solve this isssue. It h as been established at three levels: National (such as the French Associati on for Standardisation: Afnor), European (European Committee for Standardis ation: Gen) and International (International Organisation for Standardisati on: ISO). Nowadays, these organisations essentially promote horizontal stan dards for microbiological analyses of food and mutual recognition of standa rds. The definition of microbiological criteria to consider the hygienic qu ality of food (which is the approach of the Coder Alimentarius Committee fo r Food Hygiene) cannot be carried out without combining it with a given met hod of analysis, since the result depends considerably on the methods selec ted. Consequently, it is not an easy task to obtain the consensus required to establish the various standards (reference, routine or validated commerc ial methods). Advantages and disadvantages of standardisation depend on the type of service and the framework of analysis carried out by private or pu blic laboratories. Standardisation simplifies technical aspects of food ana lysis, but also helps laboratories in quality assurance management and cust omer trade by defining a common language and clarifying its services. Disad vantages of standardisation reside in its rigidity acid slow evolution.