| Food |
ISO |
ISO 4833-1:2013 |
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique |
| ISO 4833-2:2013 |
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique |
| ISO 6579-1:2017 |
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp. |
| ISO/TS 6579-2:2012 |
Microbiology of food and animal feed — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 2: Enumeration by a miniaturized most probable number technique |
| ISO/TR 6579-3:2014 |
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 3: Guidelines for serotyping of Salmonella spp. |
| ISO 6611:2004 |
Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C |
| ISO 6888-1:1999 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium |
| ISO 6888-2:1999 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique using rabbit plasma fibrinogen agar medium |
| ISO 6888-3:2003 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN technique for low numbers |
| 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 |
| ISO 7889:2003 |
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C |
| ISO 7932:2004 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of presumptive Bacillus cereus — Colony-count technique at 30 degrees C |
| ISO 7937:2004 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium perfringens — Colony-count technique |
| ISO 8553:2004 |
Milk — Enumeration of microorganisms — Plate-loop technique at 30 degrees C |
| ISO 9232:2003 |
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) |
| ISO 10272-1:2017 |
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 1: Detection method |
| ISO 10272-2:2017 |
Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 2: Colony-count technique |
| ISO 10273:2017 |
Microbiology of the food chain — Horizontal method for the detection of pathogenic Yersinia enterocolitica |
| ISO 11290-1:2017 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method |
| ISO 11290-2:2017 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method |
| ISO 11866-1:2005 |
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG) |
| ISO 11866-2:2005 |
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using membranes |
| ISO/TS 13136:2012 |
Microbiology of food and animal feed — Real-time polymerase chain reaction (PCR)-based method for the detection of food-borne pathogens — Horizontal method for the detection of Shiga toxin-producing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145 serogroups |
| ISO 13559:2002 |
Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C |
| ISO 13720:2010 |
Meat and meat products — Enumeration of presumptive Pseudomonas spp. |
| ISO 13722:2017 |
Microbiology of the food chain — Enumeration of Brochothrix spp. — Colony-count technique |
| ISO 15213:2003 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions |
| ISO 15214:1998 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of mesophilic lactic acid bacteria — Colony-count technique at 30 degrees C |
| ISO 16649-1:2018 |
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide |
| ISO 16649-2:2001 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide |
| ISO 16649-3:2015 |
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide |
| ISO 16654:2001 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157 |
| ISO 17410:2019 |
Microbiology of the food chain — Horizontal method for the enumeration of psychrotrophic microorganisms |
| ISO/TS 17919:2013 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of botulinum type A, B, E and F neurotoxin-producing clostridia |
| ISO 18465:2017 |
Microbiology of the food chain — Quantitative determination of emetic toxin (cereulide) using LC-MS/MS |
| ISO/TS 18867:2015 |
Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis |
| ISO 19020:2017 |
Microbiology of the food chain — Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffs |
| ISO 20128:2006 |
Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C |
| ISO 20976-1:2019 |
Microbiology of the food chain — Requirements and guidelines for conducting challenge tests of food and feed products — Part 1: Challenge tests to study growth potential, lag time and maximum growth rate |
| ISO 21527-1:2008 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95 |
| ISO 21527-2:2008 |
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95 |
| ISO 21528-1:2017 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae |
| ISO 21528-2:2017 |
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count technique |
| ISO 21567:2004 |
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Shigella spp. |
| ISO 21871:2006 |
Microbiology of food and animal feeding stuffs — Horizontal method for the determination of low numbers of presumptive Bacillus cereus — Most probable number technique and detection method |
| ISO 21872-1:2017 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus |
| ISO/TS 21872-2:2020 |
Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 2: Enumeration of total and potentially enteropathogenic Vibrio parahaemolyticus in seafood using nucleic acid hybridization |
| ISO 22964:2017 |
Microbiology of the food chain — Horizontal method for the detection of Cronobacter spp. |
| AOAC |
AOAC 997.02 |
Yeast and mold counts in foods. Dry rehydratable film method |
| FDA |
FDA BAM Chapter 12 |
Staphylococcus aureus |
