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Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)

Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 3: Guidelines for serotyping of Salmonella spp. (ISO/TR 6579-3:2014)

Microbiology of food and animal feed - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 2: Enumeration by a miniaturized most probable number technique (ISO/TS 6579-2:2012)

Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. (ISO 6579-1:2017)

Pārtikas ķēdes mikrobioloģija. Horizontālā metode Salmonella noteikšanai, uzskaitei un serotipēšanai. 1.daļa: Salmonella spp. noteikšana. 1.grozījums: Plašāks inkubācijas temperatūru diapazons, D pielikuma statusa grozījums un MSRV un SC sastāva korekcija (ISO 6579-1:2017/Amd 1:2020)

Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 4: Identification of monophasic Salmonella Typhimurium (1,4,[5],12:i:-) by polymerase chain reaction (PCR) (ISO 6579-4:2025)

Anodizing of aluminium and its alloys - Determination of the comparative fastness to ultraviolet light and heat of coloured anodic oxidation coatings (ISO 6581:2018)

Packaging - Vocabulary - Part 1: Paper sacks (ISO 6590-1:2025)

Fertilizers - Determination of phosphorus content - Quinoline phosphomolybdate gravimetric method

Plastics - Determination of puncture impact behaviour of rigid plastics - Part 1: Non-instrumented impact testing (ISO 6603-1:2000)

Plastics - Determination of puncture impact behaviour of rigid plastics - Part 2: Instrumented impact testing (ISO 6603-2:2023)

Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020)