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  • UNI EN ISO 13720 : 2010

    Current The latest, up-to-date edition.

    MEAT AND MEAT PRODUCTS - ENUMERATION OF PRESUMPTIVE PSEUDOMONAS SPP.

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    Published date:  07-10-2010

    Publisher:  Ente Nazionale Italiano di Unificazione (UNI)

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    Table of Contents - (Show below) - (Hide below)

    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

    Abstract - (Show below) - (Hide below)

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

    General Product Information - (Show below) - (Hide below)

    Committee CT 3
    Document Type Standard
    Publisher Ente Nazionale Italiano di Unificazione (UNI)
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    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
    ISO 835:2007 Laboratory glassware — Graduated pipettes
    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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