CEN/TC 275
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13816 | LVS EN ISO 10273:2003 | Microbiology of food and animal feeding stuffs - Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica | Atcelts |
| 13836 | LVS EN 14185-1:2003 | Non fatty foods - Determination of N-methylcarbamate residues - Part 1: HPLC-method with SPE clean-up | Atcelts |
| 13887 | LVS EN ISO 6887-4:2004 | 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, fish and fishery products | Atcelts |
| 13892 | LVS EN ISO 21572:2004 | Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods | Atcelts |
| 21867 | LVS EN ISO 7937:2005 | Microbiology of food and animal feeding stuffs - Horizontal method for enumeration of Clostridium perfringens - Colony-count technique | Atcelts |
| 23202 | LVS CEN ISO/TS 20836:2005 | Microbiology of food and animal feeding stuffs - Polymerase chain reaction (PCR) for the detection food-borne pathogens - Performance testing of thermal cyclers | Atcelts |
| 30268 | LVS EN ISO 6887-5:2011 | 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 (ISO 6887-5:2010) | Atcelts |
| 24678 | LVS EN ISO 6579:2003 /AC:2006 | Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp | Atcelts |
| 27743 | LVS EN 12393-2:2009 | Foods of plant origin - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 2: Methods for extraction and cleanup | Atcelts |
| 27777 | LVS EN 15633-1:2009 | Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations | Atcelts |
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