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Status of Standard is Unknown

BS EN ISO 20976-1 - MICROBIOLOGY OF THE FOOD CHAIN - GUIDELINES FOR CONDUCTING CHALLENGE TESTS OF FOOD AND FEED PRODUCTS - PART 1: CHALLENGE TESTS TO STUDY THE GROWTH POTENTIAL, LAG TIME AND THE MAXIMUM GROWTH RATE
Available format(s)

Hardcopy , PDF

Language(s)

English

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Study design and sampling
7 Selection of strains
8 Preparation of the inoculum
9 Inoculation of the test units
10 Control tests
11 Storage of the test units
12 Analysis of test units
13 Expression of the results
14 Test report
Annex A (informative) - Characterization of the
        impact of inter-batch variability in physicchemical
        parameters on bacterial growth
Annex B (informative) - Decisions tree to calculate
        the minimum number of test units t prepare
        for the challenge-test study
Annex C (informative) - Example of protocols to
        prepare inoculum
Annex D (informative) - Example applications of
        challenge tests designed to estimate the maximum
        growth rate, lag time and growth potential
Annex E (informative) - Interpretation of results on
        growth potential
Bibliography

BS EN ISO 20976-1.

Committee
AW/9
DocumentType
Draft
Pages
40
PublisherName
British Standards Institution
Status
NA

ISO/IEC 17025:2005 General requirements for the competence of testing and calibration laboratories
ISO/TS 19036:2006 Microbiology of food and animal feeding stuffs Guidelines for the estimation of measurement uncertainty for quantitative determinations
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 6887-6:2013 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
ISO/TS 27265:2009 Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria
NFV 08 250 : 2010 MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HEAT TREATMENTS PRIOR TO THE ENUMERATION OR TO THE DETECTION OF BACTERIAL SPORES
ISO 6887-5:2010 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
NFV 01 002 : 2015 HYGIENE OF FOOD PRODUCTS - FRENCH-ENGLISH GLOSSARY
NFV 01 009 : 2014 FOOD TRACEABILITY AND SAFETY - MANAGEMENT AND HYGIENE - GUIDANCE FOR PERFORMING MICROBIOLOGICAL GROWTH TESTS
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
ISO 3534-1:2006 Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability

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