les prélèvements de surface. STANDARD. ISO. Second edition. Reference number. ISO (E). Provläsningsexemplar / Preview. The international standard ISO presents two techniques currently used for smooth surfaces , but does not specify methods for. Microbiology of the food chain – Horizontal methods for surface sampling (ISO ).
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Please download Chrome or Firefox or view our browser tips. This document does not apply to sampling techniques for primary production samples, which are covered by ISO Life cycle A standard is reviewed every 5 years 00 Preliminary. Search all products by. Learn more about the cookies we use and how to change your settings. Take the smart route to manage medical device compliance. Accept and continue Learn more about the cookies we use and how to change your settings.
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BS EN ISO 18593:2018
Final text received or FDIS registered for formal approval. Surfaces, Sampling equipment, Microbiological analysis, Test specimens, Biological analysis and testing, Microbiology, Food manufacturing processes, Count methods microbiologyAnimal feed, Food industry, Microorganisms, Food products.
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This document does not apply to the validation of cleaning and disinfection procedures. Your basket is empty.
You may find similar items within these categories by selecting from the choices below:. This document does not give advice on sampling frequency, the number of 185993 points, or the need to rotate sampling points, as these are chosen on a case-by-case ieo.
Sampling techniques for analysis of noroviruses and hepatitis A viruses are covered by ISO This document specifies horizontal methods for sampling techniques using contact plates, stick swabs, sponges and cloths on surfaces in the food chain environment in order to detect and enumerate culturable microorganisms such as pathogenic or non-pathogenic bacteria or yeasts and moulds.
ISO – Microbiology of the food chain — Horizontal methods for surface sampling
Find Similar Items This product falls into the following categories. NOTE The term “environment” means any item in contact with the food product or likely to represent a contamination or recontamination source; for example, material, premises or operators.
Horizontal methods for surface sampling Status: