ISO/TC 34/SC 9

Registration number (WIID)Project No.TitleStatus
65999ISO 4833-2:2013/Cor 1:2014Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique — Technical Corrigendum 1Standarts 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
77639ISO 10272-1:2017/Amd 1:2023Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 1: Detection method — Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp., the use of growth supplement in Preston broth and changes in the performance testing of culture mediaStandarts spēkā
26853ISO 15214:1998Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of mesophilic lactic acid bacteria — Colony-count technique at 30 degrees CStandarts spēkā
66325ISO 16140-4:2020Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratoryStandarts spēkā
74263ISO 15216-2:2019Microbiology of the food chain — Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR — Part 2: Method for detectionStandarts 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
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
67052ISO 22117:2019Microbiology of the food chain — Specific requirements and guidance for proficiency testing by interlaboratory comparisonStandarts spēkā
66327ISO 16140-6:2019Microbiology of the food chain — Method validation — Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing proceduresStandarts spēkā
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