Registration number (WIID)Project No.TitleStatus
27760LVS EN ISO 19020:2017Microbiology of the food chain - Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffs (ISO 19020:2017)Standarts spēkā
34496LVS EN ISO 16140-2:2016Microbiology of the food chain - Method validation - Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method (ISO 16140-2:2016)Standarts spēkā
40294LVS EN 17279:2020Foodstuffs - Multimethod for the screening of aflatoxin B1, deoxynivalenol, fumonisin B1 and B2, ochratoxin A, T-2 toxin, HT-2 toxin and zearalenone in foodstuffs, excluding foods for infants and young children, by LC-MS/MSStandarts spēkā
40275LVS CEN ISO/TS 18867:2016Microbiology of the food chain - Polymerase chain reaction (PCR) for the detection of food-borne pathogens - Detection of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis (ISO/TS 18867:2015)Standarts spēkā
27774LVS EN 12823-1:2014Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-E-retinol and 13-Z-retinolStandarts spēkā
68869LVS EN ISO 23036-1:2021Microbiology of the food chain - Methods for the detection of Anisakidae L3 larvae in fish and fishery products - Part 1: UV-press method (ISO 23036-1:2021)Standarts spēkā
13798LVS EN 1379:2016Foodstuffs - Determination of cyclamate and saccharin in liquid table top sweetener preparations - Method by high performance liquid chromatographyStandarts spēkā
68670LVS EN ISO 6887-3:2017/A1:2021Microbiology 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 (ISO 6887-3:2017/Amd 1:2020)Standarts spēkā
13851LVS EN 13191-1:2001Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromideStandarts spēkā
72984EN 13806-2:2025Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - cold vapour technique after pressure digestionStandarts spēkā
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