ISO/TC 34/SC 9
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 39760 | ISO 20837:2006 | Microbiology of food and animal feeding stuffs — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Requirements for sample preparation for qualitative detection | Atcelts |
| 36145 | ISO 6888-1:1999/Amd 1:2003 | Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium — Amendment 1: Inclusion of precision data | Atcelts |
| 36588 | ISO 7937:2004 | Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium perfringens — Colony-count technique | Atcelts |
| 50306 | ISO 6887-5:2010 | 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 | Atcelts |
| 34564 | ISO 10273:2003 | Microbiology of food and animal feeding stuffs — Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica | Atcelts |
| 10816 | ISO 4833:1991 | Microbiology General guidance for the enumeration of micro-organisms Colony count technique at 30 degrees C | Atcelts |
| 14908 | ISO 7937:1997 | Microbiology of food and animal feeding stuffs Horizontal method for enumeration of Clostridium perfringens Colony-count technique | Atcelts |
| 45098 | ISO/PWI 28942 | Microbiology of food and animal feeding stuffs - Detection of Enterobacter sakazakii. | Izstrādē |
| 31241 | ISO/CD 16649-3 | Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Most probable number technique | Izstrādē |
| 94255 | ISO/NP 26699 | Microbiology of the food chain — Horizontal method for the evaluation of Commercial Sterility by streaking method | Izstrādē |
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