ISO/TC 34/SC 9

Registration number (WIID)Project No.TitleStatus
29821ISO 16654:2001Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157Standarts spēkā
85355ISO 18743:2015/Amd 1:2023Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion method — Amendment 1: Method validation studies and performance characteristicsStandarts spēkā
19267ISO 11289:1993Heat-processed foods in hermetically sealed containers — Determination of pHStandarts spēkā
85392ISO 6888-1:2021/Amd 1:2023Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird-Parker agar medium — Amendment 1Standarts spēkā
83201ISO 16140-4:2020/Amd 1:2024Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratory — Amendment 1: Validation of a larger test portion size for qualitative methodsStandarts spēkā
59509ISO 4833-2:2013Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating techniqueStandarts spēkā
88179ISO 16140-4:2020/Amd 2:2025Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratory — Amendment 2: Protocol for single-laboratory validation of identification methods of microorganismsStandarts spēkā
88181ISO 16140-3:2021/Amd 1:2025Microbiology of the food chain — Method validation — Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory — Amendment 1: Protocol for verification of validated identification methods of microorganismsStandarts spēkā
66324ISO 16140-3:2021Microbiology of the food chain — Method validation — Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratoryStandarts spēkā
53728ISO 4833-1:2013Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate techniqueStandarts spēkā
Displaying 91-100 of 292 results.