Registration number (WIID)Project No.TitleStatus
32607EN ISO 21569:2005/A1:2013Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Qualitative nucleic acid based methods (ISO 21569:2005/DAM 1:2012)Standarts spēkā
22282LVS EN 15086:2006Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffsStandarts spēkā
72985EN 13806-3:2025Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis)Standarts spēkā
26017LVS EN 15111:2007Foodstuffs - Determination of trace elements - Determination of iodine by ICP-MS (inductively coupled plasma mass spectrometry)Standarts spēkā
27748LVS EN 15890:2011Foodstuffs - Determination of patulin in fruit juice and fruit based purée for infants and young children - HPLC method with liquid/liquid partition cleanup and solid phase extraction and UV detectionStandarts spēkā
28412LVS EN 14123:2008Foodstuffs - Determination of aflatoxin B<(Index)1> and the sum of aflatoxin B<(Index)1>, B<(Index)2>, G<(Index)1> and G<(Index)2> in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanupStandarts spēkā
72987EN 13806-1:2025Foodstuffs - Determination of trace elements - Part 1: Determination of total mercury in foodstuffs by atomic absorption spectrometry (AAS) - cold vapour technique after pressure digestionStandarts spēkā
27756LVS CEN/TR 16059:2011Food analysis - Performance criteria for single laboratory validated methods of analysis for the determination of mycotoxinsStandarts spēkā
40478LVS EN ISO 18744:2016Microbiology of the food chain - Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits (ISO 18744:2016)Standarts spēkā
30277LVS EN ISO 4833-2:2014Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the surface plating technique (ISO 4833-2:2013)Standarts spēkā
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