CEN/TC 275
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13903 | LVS EN 1376:2001+AC/AC:2016 | Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method | Standarts spēkā |
| 35376 | LVS EN 16618:2015 | Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS) | Standarts spēkā |
| 40277 | LVS CEN/TS 16707:2015 | Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Polymerase chain reaction (PCR) based screening strategies | Standarts spēkā |
| 27762 | LVS EN ISO 16654:2002/A1:2017 | Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia coli O157 - Amendment 1: Annex B: Result of interlaboratory studies (ISO 16654:2001/Amd 1:2017) | Standarts spēkā |
| 13831 | LVS EN 1528-2:1996 | Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 2: Extraction of fat, pesticides and PCBs, and determination of fat content | Standarts spēkā |
| 38632 | LVS EN 14526:2017 | Foodstuffs - Determination of saxitoxin-group toxins in shellfish - HPLC method using pre-column derivatization with peroxide or periodate oxidation | Standarts spēkā |
| 13868 | LVS EN 12014-1:2001 +A1 | Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations | Standarts spēkā |
| 21329 | LVS EN 14546:2005 | Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing | Standarts spēkā |
| 27759 | LVS EN ISO 19343:2017 | Microbiology of the food chain - Detection and quantification of histamine in fish and fishery products - HPLC method (ISO 19343:2017) | Standarts spēkā |
| 27765 | LVS EN ISO 10272-1:2017 | Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. - Part 1: Detection method (ISO 10272-1:2017) | Standarts spēkā |
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