ISO/TC 34/SC 9

Reģistrācijas numurs (WIID)Projekta Nr.NosaukumsStatuss
63338ISO 6887-4:2017Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of miscellaneous productsStandarts spēkā
71498ISO 15213-2:2023Microbiologie de la chaîne alimentaire — Méthode horizontale pour la recherche et le dénombrement de Clostridium spp. — Partie 2: Dénombrement de Clostridium perfringens par la technique de comptage des coloniesStandarts 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 15214:1998Pārtikas un dzīvnieku barības mikrobioloģija - Horizontālā metode mezofilo pienskābes baktēriju noteikšana - Koloniju skaitīšanas metode pie 30° CStandarts 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
66327ISO 16140-6:2019Microbiologie de la chaîne alimentaire — Validation des méthodes — Partie 6: Protocole pour la validation de méthodes alternatives (commerciales) pour la confirmation microbiologique et le typageStandarts spēkā
77640ISO 10272-2:2017/Amd 1:2023Microbiologie de la chaîne alimentaire — Méthode horizontale pour la recherche et le dénombrement de Campylobacter spp. — Partie 2: Technique par comptage des colonies — Amendment 1: Ajout de méthodes pour la confirmation et l’identification moléculaires de Campylobacter spp. thermotolérants, et modification des essais de performance des milieux de cultureStandarts spēkā
71499ISO/TS 15213-3:2024Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp. — Part 3: Detection of Clostridium perfringensStandarts 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
67052ISO 22117:2019Microbiology of the food chain — Specific requirements and guidance for proficiency testing by interlaboratory comparisonStandarts spēkā
Attēlo no 271. līdz 280. no pavisam 291 ieraksta(-iem).