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ISO 20976-2:2022
Microbiology of the food chain — Requirements and guidelines for conducting challenge tests of food and feed products
Part 2: Challenge tests to study inactivation potential and kinetic parameters
Part 2: Challenge tests to study inactivation potential and kinetic parameters
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Summary
This document specifies the protocols for conducting microbiological challenge tests for inactivation studies on vegetative bacteria and bacterial spores in the raw materials and ingredients, intermediate or end products. The use of this document can be extended to yeasts which do not form mycelium.
Notes
60.60 : Norme internationale publiée
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 10/06/2022 |
| Edition | 1 |
| Page Count | 24 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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