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Norma o proyecto | Etapa | TC |
---|---|---|
Meat and meat products — Aerobic count at 30 degrees C (Reference method)
|
95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Enumeration of micro-organisms — Colony count technique at 30 degrees C (Reference method)
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95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination
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95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Detection of salmonellae (Reference method)
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95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli — (Reference method)
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95.99 | ISO/TC 34/SC 6 |
Information interchange — Representation of local time differentials
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95.99 | ISO/TC 154 |
Microbiology — General guidance for the enumeration of coliforms — Most probable number technique at 30 degrees C
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95.99 | ISO/TC 34/SC 9 |
Microbiology — General guidance for the enumeration of coliforms — Most probable number technique
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of coliforms — Most probable number technique
|
90.93 | ISO/TC 34/SC 9 |
Microbiology — General guidance for enumeration of coliforms — Colony count technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 9 |
Microbiology — General guidance for the enumeration of coliforms — Colony count technique
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique
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90.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique — Amendment 1: Clarification of scope
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60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique
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90.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique — Amendment 1: Clarification of scope
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique — Technical Corrigendum 1
|
60.60 | ISO/TC 34/SC 9 |
Microbiology — General guidance for enumeration of micro-organisms — Colony count technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 9 |
Microbiology — General guidance for the enumeration of micro-organisms — Colony count technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony-count technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 9 |
Milk and milk products — Enumeration of coliforms — Part 1: Colony count technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 5 |
Meat and meat products — Detection and enumeration of Enterobacteriaceae (Reference methods)
|
95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Detection and enumeration of Enterobacteriaceae without resuscitation — MPN technique and colony-count technique
|
95.99 | ISO/TC 34/SC 6 |
Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique
|
95.99 | ISO/TC 34/SC 5 |
Meat and meat products — Enumeration of Escherichia coli — Colony count technique at 44 degrees C using membranes
|
95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Enumeration of Escherichia coli — Colony-count technique at 44 degrees C using membranes
|
95.99 | ISO/TC 34/SC 6 |
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp. — Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feed — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 2: Enumeration by a miniaturized most probable number technique
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90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 3: Guidelines for serotyping of Salmonella spp.
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90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 4: Identification of monophasic Salmonella Typhimurium (1,4,[5],12:i:-) by polymerase chain reaction (PCR)
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50.20 | ISO/TC 34/SC 9 |
Microbiology — General guidance on methods for the detection of Salmonella
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95.99 | ISO/TC 34/SC 9 |
Microbiology — General guidance on methods for the detection of Salmonella
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95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp.
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp. — Amendment 1: Annex D: Detection of Salmonella spp. in animal faeces and in environmental samples from the primary production stage
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95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp. — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 9 |
Milk and milk products — Enumeration of colony-forming units of micro-organisms — Colony-count technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C
|
90.92 | ISO/TC 34/SC 5 |
Milk — Enumeration of colony-forming units of psychrotrophic micro-organisms — Colony-count technique at 6,5 degrees C
|
95.99 | ISO/TC 34/SC 5 |
Milk — Enumeration of colony-forming units of psychrotrophic microorganisms — Colony-count technique at 6,5 degrees C
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Detection of salmonella
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Detection of Salmonella spp.
|
95.99 | ISO/TC 34/SC 5 |
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions — Amendment 1: Requirements and guidance on the use of a larger test portion size for qualitative methods
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60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the preparation of meat and meat products
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95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the preparation of meat and meat products
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the preparation of fish and fishery products
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the preparation of fish and fishery products
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90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the preparation of fish and fishery products — Amendment 1: Sample preparation for raw marine gastropods
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products — Amendment 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of miscellaneous products
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk products
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk products
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feed — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 6: Specific rules for the preparation of samples taken at the primary production stage
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium — Amendment 1: Inclusion of precision data
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium — Amendment 2: Inclusion of an alternative confirmation test using RPFA stab method
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird-Parker agar medium
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird-Parker agar medium — Amendment 1
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique using rabbit plasma fibrinogen agar medium
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique using rabbit plasma fibrinogen agar medium — Amendment 1: Inclusion of precision data
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Method using rabbit plasma fibrinogen agar medium
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Method using rabbit plasma fibrinogen agar medium — Amendment 1
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN technique for low numbers
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — General rules for microbiological examinations
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — General rules for microbiological examinations — Amendment 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations — Amendment 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — General requirements and guidance for microbiological examinations
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique
|
90.20 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique — Amendment 1: Inclusion of performance testing of culture media and reagents
|
60.60 | ISO/TC 34/SC 9 |
Cereals, pulses and derived products — Enumeration of bacteria, yeasts and moulds
|
95.99 | ISO/TC 34/SC 4 |
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
|
90.92 | ISO/TC 34/SC 5 |
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique
|
30.99 | ISO/TC 34/SC 5 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of presumptive Bacillus cereus — Colony-count technique at 30 degrees C
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of presumptive Bacillus cereus — Colony-count technique at 30 degrees C — Amendment 1: Inclusion of optional tests
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for enumeration of Clostridium perfringens — Colony-count technique
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium perfringens — Colony-count technique
|
95.99 | ISO/TC 34/SC 9 |
Milk and milk products — Preparation of test samples and dilutions for microbiological examination
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination
|
95.99 | ISO/TC 34/SC 5 |
Milk — Estimation of psychrotrophic microorganisms — Colony-count technique at 21 degrees C (Rapid method)
|
95.99 | ISO/TC 34/SC 5 |
Milk — Enumeration of microorganisms — Plate-loop technique at 30 degrees C
|
90.92 | ISO/TC 34/SC 5 |
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
|
90.93 | ISO/TC 34/SC 5 |
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagents
|
60.60 | ISO/TC 34/SC 5 |
Microbiology of food and animal feeding stuffs — Horizontal method for detection and enumeration of Campylobacter spp. — Part 1: Detection method
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 1: Detection method
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 1: Detection method — Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp., the use of growth supplement in Preston broth and changes in the performance testing of culture media
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 2: Colony-count technique
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for detection and enumeration of Campylobacter spp. — Part 2: Colony-count technique
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 2: Colony-count technique — Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp. and changes in the performance testing of culture media
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for detection and enumeration of Campylobacter spp. — Part 3: Semi-quantitative method
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for detection and enumeration of Campylobacter spp. — Part 3: Semi-quantitative method — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for detection of thermotolerant Campylobacter
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for detection of thermotolerant Campylobacter — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for detection of thermotolerant Campylobacter — Technical Corrigendum 2
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection of pathogenic Yersinia enterocolitica
|
90.93 | ISO/TC 34/SC 9 |
Milk and milk products — Detection of Listeria monocytogenes
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Detection of Listeria monocytogenes — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 5 |
Microbiology of food and animal feeding stuffs — Guidelines on preparation and production of culture media — Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Guidelines on preparation and production of culture media — Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Guidelines on preparation and production of culture media — Part 2: Practical guidelines on performance testing of culture media
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Guidelines on preparation and production of culture media — Part 2: Practical guidelines on performance testing of culture media — Amendment 1: Test microorganisms for commonly used culture media
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food, animal feed and water — Preparation, production, storage and performance testing of culture media
|
90.92 | ISO/TC 34/SC 9 |
Microbiology of food, animal feed and water — Preparation, production, storage and performance testing of culture media — Amendment 1
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food, animal feed and water — Preparation, production, storage and performance testing of culture media — Amendment 2
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food, animal feed and water — Preparation, production, storage and performance testing of culture media and reagents
|
30.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 1: Detection method
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 1: Detection method — Amendment 1: Modification of the isolation media and the haemolysis test, and inclusion of precision data
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method — Amendment 1: Inclusion of storage of the samples before analysis and changes in the control strain for performance testing of culture media and reagents
|
30.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 2: Enumeration method
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 2: Enumeration method — Amendment 1: Modification of the enumeration medium
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method — Amendment 1: Inclusion of storage of the samples before analysis and changes in the control strain for performance testing of culture media and reagents
|
30.60 | ISO/TC 34/SC 9 |
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)
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90.93 | ISO/TC 34/SC 5 |
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)
|
95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using membranes
|
90.93 | ISO/TC 34/SC 5 |
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 3: Colony-count technique at 44 degrees C using membranes
|
95.99 | ISO/TC 34/SC 5 |
Microbiology of the food chain — Detection, isolation and characterization of Shiga toxin-producing Escherichia coli (STEC) — Part 1: Horizontal method for the detection and isolation of Shiga toxin-producing Escherichia coli (STEC)
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40.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Detection, isolation and characterization of Shiga toxin-producing Escherichia coli (STEC) — Part 2: Horizontal method for the characterization of Shiga toxin-producing Escherichia coli (STEC) isolates
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40.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feed — Real-time polymerase chain reaction (PCR)-based method for the detection of food-borne pathogens — Horizontal method for the detection of Shiga toxin-producing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145 serogroups
|
90.92 | ISO/TC 34/SC 9 |
Microbiology of food and animal feed — Primary production stage — Sampling techniques
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90.93 | ISO/TC 34/SC 9 |
Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C
|
90.93 | ISO/TC 34/SC 5 |
Meat and meat products — Enumeration of yeasts and moulds — Colony-count technique
|
95.99 | ISO/TC 34/SC 9 |
Meat and meat products — Enumeration of Pseudomonas spp.
|
95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Enumeration of presumptive Pseudomonas spp.
|
90.93 | ISO/TC 34/SC 9 |
Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C
|
95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 6 |
Meat and meat products — Enumeration of Brochothrix thermosphacta — Colony-count technique
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Enumeration of Brochothrix spp. — Colony-count technique
|
90.93 | ISO/TC 34/SC 9 |
Milk and milk products — Guidelines for a standardized description of microbial inhibitor tests
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90.93 | ISO/TC 34/SC 5 |
Milk and milk products — Quality control in microbiological laboratories — Part 1: Analyst performance assessment for colony counts
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90.93 | ISO/TC 34/SC 5 |
Milk and milk products — Quality control in microbiological laboratories — Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps
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90.93 | ISO/TC 34/SC 5 |
Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity
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95.99 | ISO/TC 34/SC 5 |
Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity
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90.93 | ISO/TC 34/SC 5 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp. — Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp. — Part 2: Enumeration of Clostridium perfringens by colony-count technique
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60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp. — Part 3: Detection of Clostridium perfringens
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60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of mesophilic lactic acid bacteria — Colony-count technique at 30 degrees C
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR — Part 1: Method for quantification
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feed — Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR — Part 1: Method for quantification
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR — Part 1: Method for quantification — Amendment 1
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60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR — Part 2: Method for detection
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feed — Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR — Part 2: Method for qualitative detection
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95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 1: Vocabulary
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90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method
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90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method — Amendment 1: Revision of qualitative method comparison study data evaluation, relative level of detection calculations in the interlaboratory study, calculation and interpretation of the relative trueness study, and inclusion of a commercial sterility testing protocol for specific products
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60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory
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60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory — Amendment 1: Validated identification methods of microorganisms — Technical protocol for verification
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40.20 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratory
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60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratory — Amendment 1: Validation of a larger test portion size for qualitative methods
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60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratory — Amendment 2: Protocol for single-laboratory validation of identification methods of microorganisms
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40.20 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing procedures
|
90.20 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Method validation — Part 7: Protocol for the validation of identification methods of microorganisms
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Protocol for the validation of alternative methods
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Protocol for the validation of alternative methods — Amendment 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Most probable number technique using 5-bromo-4-chloro-3-indolyl-beta-D-glucuronide
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157 — Amendment 1: Annex B: Result of interlaboratory studies
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157 — Amendment 2: Inclusion of performance testing of all culture media and reagents
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of psychrotrophic microorganisms
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of psychrotrophic microorganisms
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Technical requirements and guidance on establishment or revision of a standardized reference method
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Technical requirements and guidance on the establishment or revision of a standardized reference method
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Carcass sampling for microbiological analysis
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Carcass sampling for microbiological analysis — Amendment 1: Sampling of poultry carcasses
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Carcass sampling for microbiological analysis
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Sampling techniques for microbiological analysis of food and feed samples
|
90.92 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of botulinum type A, B, E and F neurotoxin-producing clostridia
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Quantitative determination of emetic toxin (cereulide) using LC-MS/MS
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal methods for sampling techniques from surfaces using contact plates and swabs
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal methods for surface sampling
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion method
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion method — Amendment 1: Method validation studies and performance characteristics
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits — Amendment 1: Method validation studies and performance characteristics
|
30.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffs
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Estimation of measurement uncertainty for quantitative determinations
|
90.20 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Guidelines for the estimation of measurement uncertainty for quantitative determinations
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Guidelines for the estimation of measurement uncertainty for quantitative determinations — Amendment 1: Measurement uncertainty for low counts
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Detection and quantification of histamine in fish and fishery products — HPLC method
|
90.93 | ISO/TC 34/SC 9 |
Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C
|
90.93 | ISO/TC 34/SC 5 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of microorganisms — Thermal performance testing of thermal cyclers
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Performance testing for thermal cyclers
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Requirements for sample preparation for qualitative detection
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Requirements for amplification and detection for qualitative methods
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — 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
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Requirements and guidelines for conducting challenge tests of food and feed products — Part 2: Challenge tests to study inactivation potential and kinetic parameters
|
60.60 | ISO/TC 34/SC 9 |
Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results
|
95.99 | ISO/TC 34/SC 5 |
Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results
|
60.60 | ISO/TC 34/SC 5 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95
|
90.92 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95
|
90.92 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the enumeration of yeasts and moulds
|
30.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal methods for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count method
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count technique
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Shigella spp.
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for enumeration of enterococci
|
30.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Determination of water activity
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the determination of low numbers of presumptive Bacillus cereus — Most probable number technique and detection method
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus — Amendment 1: Inclusion of performance testing of culture media and reagents
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 2: Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 2: Enumeration of total and potentially enteropathogenic Vibrio parahaemolyticus in seafood using nucleic acid hybridization
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Specific requirements and guidance for proficiency testing by interlaboratory comparison
|
90.93 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Specific requirements and guidance for proficiency testing by interlaboratory comparison
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens — Performance characteristics
|
90.92 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Real-time polymerase chain reaction (PCR) for the detection of food-borne pathogens — General requirements and definitions
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — General requirements and definitions
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection and quantification of microorganisms — General requirements and definitions
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Horizontal method for the detection of Cronobacter spp.
|
90.93 | ISO/TC 34/SC 9 |
Milk and milk products — Detection of Enterobacter sakazakii
|
95.99 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Methods for the detection of Anisakidae L3 larvae in fish and fishery products — Part 1: UV-press method
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Methods for the detection of Anisakidae L3 larvae in fish and fishery products — Part 2: Artificial digestion method
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Whole genome sequencing for typing and genomic characterization of bacteria — General requirements and guidance
|
60.60 | ISO/TC 34/SC 9 |
Microbiology of the food chain — Determination and use of cardinal values
|
40.60 | ISO/TC 34/SC 9 |
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