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04/30057015 DC : DRAFT APR 2004

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

ISO 16649-3 - MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HORIZON METHOD FOR THE ENUMERATION OF B-GLUCURONIDASE POSITIVE E.COLI - PART 3: MPN TECHNIQUE
Superseded date

13-12-2005

Published date

23-11-2012

Publisher

British Standards Institution

Committee
AW/9
DocumentType
Draft
PublisherName
British Standards Institution
Status
Superseded
SupersededBy

ISO 6887-1:2017 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
ISO 7218:2007 Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations
ISO 8261:2001 Milk and milk products General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination
CEN ISO/TS 11133-2 : 2003 AMD 1 2011 MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - GUIDELINES ON PREPARATION AND PRODUCTION OF CULTURE MEDIA - PART 2: PRACTICAL GUIDELINES ON PERFORMANCE TESTING OF CULTURE MEDIA
ISO 6887-4:2017 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
ISO 6887-3:2017 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
ISO 6887-2:2017 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

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