ISO/TC 34/SC 9

Registration number (WIID)Project No.TitleStatus
63335ISO 6887-1:2017Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutionsStandarts spēkā
76671ISO 6579-1:2017/Amd 1:2020Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp. — Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SCStandarts spēkā
63337ISO 6887-3:2017Microbiology 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 productsStandarts spēkā
62769ISO 17604:2015Microbiology of the food chain — Carcass sampling for microbiological analysisStandarts spēkā
56712ISO 6579-1:2017Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.Standarts spēkā
73329ISO 4833-1:2013/Amd 1:2022Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique — Amendment 1: Clarification of scopeStandarts spēkā
53664ISO 6887-6:2013Microbiology of food and animal feed — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 6: Specific rules for the preparation of samples taken at the primary production stageStandarts spēkā
77420ISO 6887-3:2017/Amd 1:2020Microbiology 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 gastropodsStandarts spēkā
79101ISO 17468:2023Microbiology of the food chain — Technical requirements and guidance on the establishment or revision of a standardized reference methodStandarts spēkā
83205ISO 6887-1:2017/Amd 1:2024Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions — Amendment 1: Requirements and guidance on the use of a larger test portion size for qualitative methodsStandarts spēkā
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