Skip to content
Please enter a keyword to search

  • 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

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date: 

    Publisher:  British Standards Institution

    Add To Cart

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

    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

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

    Comment Closes On
    Committee AW/9
    Document Type Draft
    Publisher British Standards Institution
    Status NA

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

    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
    View more information

    • Access your standards online with a subscription

      Features

      • Simple online access to standards, technical information and regulations
      • Critical updates of standards and customisable alerts and notifications
      • Multi - user online standards collection: secure, flexibile and cost effective