16/30344619 DC : 0
NA
Status of Standard is Unknown
BS EN ISO 20976-1 - MICROBIOLOGY OF THE FOOD CHAIN - GUIDELINES FOR CONDUCTING CHALLENGE TESTS OF FOOD AND FEED PRODUCTS - PART 1: CHALLENGE TESTS TO STUDY THE GROWTH POTENTIAL, LAG TIME AND THE MAXIMUM GROWTH RATE
Hardcopy , PDF
English
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Study design and sampling
7 Selection of strains
8 Preparation of the inoculum
9 Inoculation of the test units
10 Control tests
11 Storage of the test units
12 Analysis of test units
13 Expression of the results
14 Test report
Annex A (informative) - Characterization of the
impact of inter-batch variability in physicchemical
parameters on bacterial growth
Annex B (informative) - Decisions tree to calculate
the minimum number of test units t prepare
for the challenge-test study
Annex C (informative) - Example of protocols to
prepare inoculum
Annex D (informative) - Example applications of
challenge tests designed to estimate the maximum
growth rate, lag time and growth potential
Annex E (informative) - Interpretation of results on
growth potential
Bibliography
BS EN ISO 20976-1.
| Committee |
AW/9
|
| DocumentType |
Draft
|
| Pages |
40
|
| PublisherName |
British Standards Institution
|
| Status |
NA
|
| ISO/IEC 17025:2005 | General requirements for the competence of testing and calibration laboratories |
| ISO/TS 19036:2006 | Microbiology of food and animal feeding stuffs Guidelines for the estimation of measurement uncertainty for quantitative determinations |
| 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 6887-6:2013 | Microbiology of food and animal feed — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 6: Specific rules for the preparation of samples taken at the primary production stage |
| ISO/TS 27265:2009 | Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria |
| NFV 08 250 : 2010 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HEAT TREATMENTS PRIOR TO THE ENUMERATION OR TO THE DETECTION OF BACTERIAL SPORES |
| ISO 6887-5:2010 | Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products |
| NFV 01 002 : 2015 | HYGIENE OF FOOD PRODUCTS - FRENCH-ENGLISH GLOSSARY |
| NFV 01 009 : 2014 | FOOD TRACEABILITY AND SAFETY - MANAGEMENT AND HYGIENE - GUIDANCE FOR PERFORMING MICROBIOLOGICAL GROWTH TESTS |
| ISO 6887-4:2017 | Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of miscellaneous products |
| ISO 6887-3:2017 | Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the preparation of fish and fishery products |
| 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 |
| ISO 3534-1:2006 | Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability |
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