Name: DIN ISO 17604:2011-01
Brand: DIN

DIN ISO 17604:2011-01

Superseded

View Superseded by

MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - CARCASS SAMPLING FOR MICROBIOLOGICAL ANALYSIS

Available format(s)

Hardcopy , PDF

Superseded date

12-01-2015

Language(s)

English

Published date

01-01-2011

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

National foreword
National Annex NA (informative) - Bibliography
Introduction
1 Scope
2 Normative references
3 Sampling procedure
4 Sampling frequency
5 Sampling points
6 Sampling sites
7 Sampling techniques
8 Storage and transport of samples
Annex A (informative) - Sampling sites
Annex B (normative) - Microbiological examination
Annex C (informative) - Comparison of procedures
Annex D (normative) - Sampling of poultry carcasses
Bibliography

Defines sampling methods for the detection and enumeration of microorganisms on the carcass surface of freshly slaughtered meat animals.

DevelopmentNote	Supersedes DIN ISO 17604-100. (01/2011)
DocumentType	Standard
Pages	22
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Superseded
SupersededBy	DIN EN ISO 17604:2015-12
Supersedes	DIN ISO 17604-100:2008-03 (Draft)

Standards	Relationship
ISO 17604:2015	Identical

ISO 6579:2002	Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp.
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
DIN EN ISO 6579:2007-10	MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HORIZONTAL METHOD FOR THE DETECTION OF SALMONELLA SPP.
DIN EN ISO 6887-2:2014-01 (Draft)	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 6887-2:2017)
ISO 13720:2010	Meat and meat products — Enumeration of presumptive Pseudomonas spp.
ISO 10272:1995	Microbiology of food and animal feeding stuffs Horizontal method for detection of thermotolerant Campylobacter
DIN EN ISO 10272-1:2015-04 (Draft)	MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHOD FOR DETECTION AND ENUMERATION OF CAMPYLOBACTER SPP. - PART 1: DETECTION METHOD (ISO 10272-1:2017)
DIN EN ISO 6887-1:2014-01 (Draft)	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 6887-1:2017)
ISO 10273:2017	Microbiology of the food chain — Horizontal method for the detection of pathogenic Yersinia enterocolitica
ISO 16654:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157
ISO 5552:1997	Meat and meat products Detection and enumeration of Enterobacteriaceae without resuscitation MPN technique and colony-count technique
ISO 7251:2005	Microbiology of food and animal feeding stuffs Horizontal method for the detection and enumeration of presumptive Escherichia coli Most probable number technique
DIN ISO 13720:1998-05
ISO 4833:2003	Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of microorganisms Colony-count technique at 30 degrees C
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