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Measurement and Science > Mathematics. Natural Sciences > Microbiology > Microbiology. Food

Microbiology. Food

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BS EN ISO 23691

ISO 23691 Microbiology of the food chain. Determination and use of cardinal values

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02/11/2024

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BS EN ISO 16140-4:2020+A1:2024

Microbiology of the food chain. Method validation. Protocol for method validation in a single laboratory

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BS EN ISO 22174:2024

Microbiology of the food chain. Polymerase chain reaction (PCR) for the detection and quantification of microorganisms. General requirements and definitions

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BS EN ISO 6887-1:2017+A1:2024

Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. General rules for the preparation of the initial suspension and decimal dilutions

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BS EN ISO 7218:2024

Microbiology of the food chain. General requirements and guidance for microbiological examinations

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PD CEN ISO/TS 15213-3:2024

Microbiology of the food chain. Horizontal method for the detection and enumeration of Clostridium spp. Detection of Clostridium perfringens

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BS EN 17855:2024

Foodstuffs. Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs an crustaceans

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BS EN ISO 17468:2023

Microbiology of the food chain. Technical requirements and guidance on the establishment or revision of a standardized reference method

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BS EN ISO 15213-2:2023

Microbiology of the food chain. Horizontal method for the detection and enumeration of Clostridium spp. Enumeration of Clostridium perfringens by colony-count technique

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