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BS EN ISO 13720:2010

Current
Current

The latest, up-to-date edition.

Meat and meat products. Enumeration of presumptive Pseudomonas spp.
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

09-30-2010

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluent, culture medium and reagent
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Expression of results
11 Test report
Bibliography

Defines a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.

This International Standard specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.

Committee
AW/9
DevelopmentNote
Supersedes BS 7857-1(1996) and 09/30174004 DC. (09/2010)
DocumentType
Standard
Pages
15
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
EN ISO 13720:2010 Identical
ISO 13720:2010 Identical

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ISO/TS 11133-1:2009 Microbiology of food and animal feeding stuffs Guidelines on preparation and production of culture media Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory
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/TS 11133-2:2003 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
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ISO 8655-2:2002 Piston-operated volumetric apparatus Part 2: Piston pipettes
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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Hardcopy - English
PDF - English
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