ISO/TC 34/SC 9

Registration number (WIID)Project No.TitleStatus
74372ISO 23036-1:2021Microbiology of the food chain — Methods for the detection of Anisakidae L3 larvae in fish and fishery products — Part 1: UV-press methodStandarts spēkā
19267ISO 11289:1993Heat-processed foods in hermetically sealed containers — Determination of pHStandarts spēkā
38282ISO 4832:2006Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count techniqueStandarts spēkā
73330ISO 4833-2:2013/Amd 1:2022Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique — Amendment 1: Clarification of scopeStandarts spēkā
56824ISO 16649-3:2015Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronideStandarts spēkā
64657ISO 19343:2017Microbiology of the food chain — Detection and quantification of histamine in fish and fishery products — HPLC methodStandarts spēkā
71899ISO 19036:2019Microbiology of the food chain — Estimation of measurement uncertainty for quantitative determinationsStandarts spēkā
77640ISO 10272-2:2017/Amd 1:2023Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 2: Colony-count technique — Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp. and changes in the performance testing of culture mediaStandarts spēkā
45099ISO 13720:2010Meat and meat products — Enumeration of presumptive Pseudomonas spp.Standarts 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
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