07.100.30 食品微生物学 标准查询与下载

ISO 6887-2:2017 食物链微生物学.用于微生物检验的试验样品的初始悬浮和十倍制稀释的准备.第2部分:肉及肉制品制备的特殊规则

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products

BS EN ISO 18465:2017 食物链的微生物学. 采用LC-MS/MS定量测定呕吐毒素(cereulide)

Microbiology of the food chain. Quantitative determination of emetic toxin (cereulide) using LC-MS/MS

ISO 6579-1:2017 食物链的微生物学. 沙门氏菌检测, 计数和血清分型用水平方法. 第1部分: 检测沙门氏菌属.

This document specifies a horizontal method for the detection of Salmonella. It is applicable to the following: — products intended forhuman consumption and the feedingofanimals; — environmental samples in the area offood production and food handling; — samples from the primary production stage such as animal faeces, dus t, and s wabs. With this horizontal method, most of the Salmonella serovars are intended to be detected. For the detection of some specific serovars, additional culture s teps may be needed. For Salmonella Typhi and Salmonella Paratyphi, the procedure is described in AnnexD. The selective enrichment medium modified semi-solid Rappaport-Vassiliadis (MSRV) agar is intended for the detection ofmotile Salmonella and is not appropriate for the detection ofnon-motile Salmonella strains.

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

EN ISO 18465:2017 食物链的-微生物呕吐毒素的定量测定(cereulide)利用LC-MS/MS(ISO 18465:2017)

Dieses Dokument beschreibt die quantitative Analyse des emetischen Toxins Cereulid mittels Hochleistungsflüssigkeitschromatographie (HPLC, en: high performance liquid chromatography) oder Ultrahochleistungsflüssigkeitschromatographie (UHPLC, en: ultra performance liquid chromatography) in Verbindung mit einem Tandem-Massenspektrometer (LC-MS/MS). Dieses Dokument gilt für die Analyse des Toxins in Produkten, die für den menschlichen Verzehr bestimmt sind.

Microbiology of the food chain - Quantitative determination of emetic toxin (cereulide) using LC-MS/MS

ISO 18465:2017 食物链的微生物学. 采用LC-MS/MS定量测定呕吐毒素(cereulide)

Microbiology of the food chain - Quantitative determination of emetic toxin (cereulide) using LC-MS/MS

GSO ISO 21527-1:2016 食品和动物饲料微生物学 酵母和霉菌计数的水平方法 第1部分：水分活度大于0.95的产品中的菌落计数技术

This part of ISO 21527 specifies a horizontal method for the enumeration of viable yeasts and moulds in products intended for human consumption or feeding of animals that have a water activity greater than 0,95 [eggs, meat, dairy products (except milk powder), fruits, vegetables, fresh pastes, etc.], by means of the colony count technique at 25 °C ± 1 °C (References [1], [2]). This part of ISO 21527 does not allow the enumeration of mould spores. Neither the identification of fungal flora nor the examination of foods for mycotoxins lie within the scope of this part of ISO 21527. The method specified in this part of ISO 21527 is not suitable for enumeration of heat-resistant fungi, such as Byssochlamys fulva or Byssochlamys nivea, in canned or bottled fruit and vegetables.

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95

GSO ISO 7932:2016 食品和动物饲料微生物学 假定蜡状芽孢杆菌计数的水平方法 30℃菌落计数技术

This International Standard specifies a horizontal method for the enumeration of viable presumptive Bacillus cereus by means of the colony-count technique at 30 °C. It is applicable to — products intended for human consumption and the feeding of animals, and — environmental samples in the area of food production and food handling. NOTE In order to have a practicable test method, the confirmatory stage has been restricted to the typical aspect on MYP agar and the haemolysis test. Thus the term “presumptive” has been introduced in order to acknowledge the fact that the confirmatory stage does not enable the distinction of B. cereus from other closely related but less commonly encountered Bacillus species, such as B. anthracis, B. thuringiensis, B. weihenstephanensis, B. mycoides. An additional motility test may help to differentiate B. cereus from B. anthracis in cases where the presence of the latter is suspected.

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of presumptive Bacillus cereus -- Colony-count technique at 30 degrees C

GSO ISO 6888-2:2016 食品和动物饲料微生物学凝固酶阳性葡萄球菌（金黄色葡萄球菌等）水平计数法 第2部分：兔血浆纤维蛋白原琼脂培养基技术

This part of ISO 6888 describes a horizontal method for the enumeration of coagulase-positive staphylococci in products intended for human consumption or feeding of animals by counting of colonies obtained on a solid medium (rabbit plasma fibrinogen medium) after aerobic incubation at 35 °C or 37 °C (see reference [2]).

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 2: Technique using rabbit plasma fibrinogen agar medium

GSO ISO 6887-6:2016 食品和动物饲料微生物学微生物检验用试验样品、初始悬浮液和十进制稀释液的制备 第6部分：初级生产阶段样品制备的具体规则

This part of ISO 6887 specifies rules for the preparation of samples taken at all stages from the farm to the slaughterhouse and their suspension for microbiological examination when the samples require different preparation from the methods described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 excludes the preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This part of ISO 6887 is applicable to various samples taken from the hatchery, the farm, from the vehicle or the animals during transportation, or from animals or their carcasses in the slaughterhouse, to indicate the microbiological status of the animals in relation to zoonotic agents. This part of ISO 6887 does not apply to samples taken to assess the hygiene of meat. These are covered by ISO 6887-2. This part of ISO 6887 does not consider samples taken from the aquatic environment (marine or freshwater) at the primary production stage. These are covered by ISO 6887-3.

Microbiology 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 stage

GSO ISO 21527-2:2016 食品和动物饲料微生物学 酵母和霉菌计数的水平方法 第2部分：水分活度小于或等于0.95的产品中的菌落计数技术

This part of ISO 21527 specifies a horizontal method for the enumeration of viable osmophilic yeasts and xerophilic moulds in products intended for human consumption or feeding of animals that have a water activity less than or equal to 0,95 (dry fruits, cakes, jams, dried meat, salted fish, grains, cereals and cereal products, flours, nuts, spices and condiments, etc. [Annex A]), by means of the colony count technique at 25 °C ± 1 °C (Reference [3]). This part of ISO 21527 does not apply to dehydrated products with water activity less than or equal to 0,60 (dehydrated cereals, oleaginous products, spices, leguminous plants, seeds, powders for instant drinks, dry products for domestic animals, etc.) and does not allow the enumeration of mould spores (Reference [3]). Neither the identification of fungal flora nor the examination of foods for mycotoxins lie within the scope of this part of ISO 21527. The method specified in this part of ISO 21527 is not suitable for enumeration of halophilic xerophilic fungi (i.e. Polypaecilum pisce, Basipetospora halophila) such as may be found in dried fish.

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 2: Colony count technique in products with water activity less than or equal to 0,95

GSO ISO 6887-5:2016 食品和动物饲料微生物学 微生物检验用试验样品、初始悬浮液和十进制稀释液的制备 第5部分：乳和乳制品制备的具体规则

This part of ISO 6887 specifies rules for the preparation of samples of milk and milk products and their suspension for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This part of ISO 6887 is applicable to: a) milk and liquid milk products; b) dried milk products; c) cheese; d) casein and caseinates; e) butter; f) ice-cream; g) custard, desserts and sweet cream; h) fermented milk and sour cream; i) milk-based infant foods.

Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 5: Specific rules for the preparation of milk and milk products

GSO ISO/TR 6579-3:2016 食物链微生物学 沙门氏菌检测、计数和血清分型的水平方法 第3部分：沙门氏菌血清分型指南

This part of ISO 6579 gives guidance on the procedure for serotyping Salmonella serovars and is applicable to the serotyping of pure cultures of Salmonella spp., independent of the source from which they are isolated.

Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella -- Part 3: Guidelines for serotyping of Salmonella spp.

GSO ISO 4833-2:2016 食物链微生物学 微生物计数的水平方法 第2部分：通过表面平板技术进行30℃菌落计数

This part of ISO 4833 specifies a horizontal method for enumeration of microorganisms that are able to grow and form colonies on the surface of a solid medium after aerobic incubation at 30 °C. The method is applicable to: a) products intended for human consumption or for animal feed; b) environmental samples in the area of food and feed production and food handling. This part of ISO 4833 is applicable to: 1) products containing heat-sensitive organisms that are likely to form a significant proportion of the total flora (e.g. psychrotrophic organisms in chilled and frozen foods, dried foods, other foods that may contain heat-sensitive organisms); 2) products containing obligately aerobic bacteria that are likely to form a significant proportion of the total flora (e.g. Pseudomonas spp.); 3) products that contain small particles that can prove difficult to distinguish from colonies in a pour plate; 4) products whose intense colour prevents the recognition of colonies in a pour plate; 5) products for which distinction between different types of colony is required as part of the assessment of food quality. In addition to the manual spread plating technique, this part of ISO 4833 also specifies the use of a spiral plater, a rapid method of performing surface colony counts (Annex A). The applicability of this part of ISO 4833 to the examination of certain fermented food and animal feeds is limited and other media or incubation conditions can be more appropriate. However, this method can be applied to such products even though it is possible that the predominant microorganisms in these products are not detected effectively. For some matrices, the method described in this part of ISO 4833 can give different results to those obtained using the method described in ISO 4833-1.

Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- Part 2: Colony count at 30 degrees C by the surface plating technique

DIN EN ISO 18744:2016 食物链的微生物学.新鲜绿叶蔬菜和浆果类水果中隐孢子虫和贾第鞭毛虫的检测和计数(ISO 18744-2016).德文版本EN ISO 18744-2016

Microbiology of the food chain - Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits (ISO 18744:2016); German version EN ISO 18744:2016

DIN 10161:2016 肉和肉制品的微生物分析.30℃时需氧细菌的计数.滴板法

Microbiological analysis of meat and meat products - Aerobic count at 30 °C - Drop plating method

BS EN ISO 16140-2:2016 食物链的微生物学.方法验证. 参考法替代(专有)方法验证协议

Microbiology of the food chain. Method validation. Protocol for the validation of alternative (proprietary) methods against a reference method

BS EN ISO 16140-1:2016 食品链微生物学.方法验证.词汇

Microbiology of the food chain. Method validation. Vocabulary

BS EN ISO 17468:2016 食物链的微生物学.标准参照法的技术要求和制定或修改指南

Microbiology of the food chain. Technical requirements and guidance on establishment or revision of a standardized reference method

EN ISO 16140-2:2016 食物链的微生物学.方法验证.第2部分:参考法替代(专有)方法验证协议

Dieser Teil von ISO 16140 legt das allgemeine Prinzip und die technische Arbeitsvorschrift für die Validierung alternativer, zum Großteil urheberrechtlich geschützter, Verfahren in der Mikrobiologie der Lebensmittelkette fest. Validierungsuntersuchungen nach diesem Teil von ISO 16140 sollen von Organisationen durchgeführt werden, die an der Verfahrensvalidierung beteiligt sind. Dieser Teil von ISO 16140 ist anwendbar auf die Validierung von Verfahren zur Untersuchung (Nachweis oder quantitative Bestimmung) von Mikroorganismen in: Erzeugnissen, die für den menschlichen Verzehr vorgesehen sind; Erzeugnissen, die als Futtermittel vorgesehen sind; Umgebungsproben im Bereich der Herstellung und Handhabung von Lebensmitteln und Futtermitteln; Proben aus dem Bereich der Primärproduktion. Dieser Teil von ISO 16140 gilt insbesondere für Bakterien und Pilze. Einige Abschnitte dieses Teils von ISO 16140 sind im Einzelfall auf andere (Mikro-)Organismen oder deren Metaboliten anwendbar. Zukünftig werden Anleitungen für andere Organismen (z. B. Viren und Parasiten) entweder in diesen oder einen anderen Teil von ISO 16140 aufgenommen.

Microbiology of the food chain - Method validation - Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method (ISO 16140-2:2016)

EN ISO 16140-1:2016 食物链的微生物学方法验证第1部分:词汇(ISO 16140-1:2016)

Dieser Teil von ISO 16140 legt die allgemeinen Benennungen und Definitionen in Bezug auf die Verfahrensvalidierung auf dem Gebiet der Mikrobiologie der Lebensmittelkette fest. Dieser Teil von ISO 16140 ist anwendbar auf die Validierung von Verfahren zur Untersuchung (Nachweis oder quantitative Bestimmung) von Mikroorganismen in: Erzeugnissen, die für den menschlichen Verzehr vorgesehen sind, Erzeugnissen, die als Futtermittel vorgesehen sind, Umgebungsproben im Bereich der Herstellung und Handhabung von Lebensmitteln und Futtermitteln, und Proben aus dem Bereich der Primärproduktion.

Microbiology of the food chain - Method validation - Part 1: Vocabulary