Microbiology of the food chain - Horizontal method for the determination of Vibrio spp. - Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus - Amendment 1: Inclusion of performance testing of culture media and reagents (ISO 21872 1:2017/Amd 1:2023)
€20.00
Foodstuffs - Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs and crustaceans
€69.00
Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms
€65.00
Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratory Amendment 2: Protocol for single-laboratory validation of identification methods of microorganisms
€21.00
Microbiology of the food chain — Method validation — Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory Amendment 1: Protocol for verification of validated identification methods of microorganisms
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. Part 1: Detection method
€155.00
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. Part 2: Colony-count technique
Microbiology 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
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
€77.00
Microbiology 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 products
€115.00
Microbiology 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 products
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae Part 2: Colony-count technique
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157 Amendment 1: Annex B: Result of interlaboratory studies
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
Microbiology of the food chain — Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR Part 1: Method for quantification
€208.00
