07.100.30 食品微生物学 标准查询与下载
共找到 1492 条与 食品微生物学 相关的标准，共 100 页
This document specifies the minimum requirements for generating and analysing whole genome sequencing (WGS) data of bacteria obtained from the food chain. This process can include the following stages: a) handling of bacterial cultures; b) axenic genomic DNA isolation; c) library preparation, sequencing, and assessment of raw DNA sequence read quality and storage; d) bioinformatics analysis for determining genetic relatedness, genetic content and predicting phenotype, and bioinformatics pipeline validation; e) metadata capture and sequence repository deposition; f) validation of the end-to-end WGS workflow (fit for purpose for intended application). This document is applicable to bacteria isolated from: — products intended for human consumption; — products intended for animal feed; — environmental samples from food and feed handling and production areas; — samples from the primary production stage.
Microbiology of the food chain - Whole genome sequencing for typing and genomic characterization of bacteria - General requirements and guidance (ISO 23418:2022)
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- 07.100.30
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- 2022-06-22
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- 2022-09-30
This document specifies the minimum requirements for generating and analysing whole genome sequencing (WGS) data of bacteria obtained from the food chain. This process can include the following stages: a) handling of bacterial cultures; b) axenic genomic DNA isolation; c) library preparation, sequencing, and assessment of raw DNA sequence read quality and storage; d) bioinformatics analysis for determining genetic relatedness, genetic content and predicting phenotype, and bioinformatics pipeline validation; e) metadata capture and sequence repository deposition; f) validation of the end-to-end WGS workflow (fit for purpose for intended application). This document is applicable to bacteria isolated from: — products intended for human consumption; — products intended for animal feed; — environmental samples from food and feed handling and production areas; — samples from the primary production stage.
Microbiology of the food chain — Whole genome sequencing for typing and genomic characterization of bacteria — General requirements and guidance
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- 07.100.30
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- 2022-06-09
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BS EN ISO 7218. Microbiology of the food chain. General requirements and guidance for microbiological examinations
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- 07.100.30
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- 2022-05-10
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- 2022-05-10
What is ISO 4833-2 – Enumeration of microorganisms by surface plating technique about? ISO 4833-2 is the 2 nd part of ISO 4833 series on the microbiology of the food chain. ISO 4833-2 lays out a horizontal method of the enumeration of microorganisms that are able to grow and form colonies on the surface of a solid medium after aerobic incubation at 30 °C. The method described in ISO 4833-2 is applicable to products intended for human consumption or for animal feed; environmental samples in the area of food and feed production and food handling. Who is ISO 4833-2 – Enumeration of microorganisms by surface plating technique for? ISO 4833-2 on enumeration of microorganisms by surface plating technique is useful for: Regulatory bodies Manufacturers and suppliers of food products Feed manufacturing Quality assurance services
Microbiology of the food chain. Horizontal method for the enumeration of microorganisms - Colony count at 30 °C by the surface plating technique
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- 2022-03-31
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- 2022-03-31
What is ISO 4833-1 – Pour plate technique for enumeration of microorganisms about? Enumeration in microbiology is the determination of the number of individual viable microbes in a sample. ISO 4833-1 specifies a horizontal method for enumeration of microorganisms that are able to grow and form colonies in a solid medium after aerobic incubation at 30 °C. The method described in ISO 4833-1 is applicable to products intended for human consumption; products intended for feeding animals; environmental samples in the area of food and feed production and handling; all samples from the primary production stage. This technique is suitable for, but not limited to, the enumeration of microorganisms in test samples with a minimum of 10 colonies counted on a plate. Who is ISO 4833-1 – Pour plate technique for enumeration of microorganisms for? ISO 4833-1 on pour plate technique for enumeration of microorganisms is useful for: The food industry
Microbiology of the food chain. Horizontal method for the enumeration of microorganisms - Colony count at 30 °C by the pour plate technique
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- 07.100.30
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- 2022-03-31
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- 2022-03-31
Commercial kit detection method Enterobacteriaceae enumeration method 1
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- 07.100.30
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- 2022-03-14
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- 2022-10-01
Commercial kit detection method for Listeria monocytogenes Method 1
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- 07.100.30
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- 2022-03-14
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- 2022-10-01
Commercial kit detection method for Cronobacter genus (Enterobacter sakazakii) Method 1
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- 07.100.30
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- C53
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- 2022-03-14
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- 2022-10-01
1.1 This guide outlines procedures for the irradiation of fresh, frozen, or processed meat and poultry. NOTE 1—The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). NOTE 2—Current U.S. regulations limit the definition of meat and poultry as listed in 9 CFR Section 301.2 and 381.1, respectively. (2, 3). 1.2 This guide covers the use of ionizing radiation to eliminate or reduce the numbers of vegetative, pathogenic microorganisms and parasites, and to extend the refrigerated shelf-life of those products by reducing the numbers of spoilage microorganisms in fresh, frozen, or processed meat and poultry. The absorbed dose for this application is typically less than 10 kGy. 1.2.1 This guide covers gamma, electron beam, and X-radiation treatment. 1.3 This guide addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. Other specific ISO and ASTM standards exist for the irradiation of food. In those areas covered by ISO 14470, that standard takes precedence. 1.4 This document is one of a set of standards that provides recommendations for properly implementing and utilizing radiation processing. It is intended to be read in conjunction with ISO/ASTM 52628. 1.5 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. 1 This guide is under the jurisdiction of ASTM Committee E61 on Radiation Processing and is the direct responsibility of Subcommittee E61.05 on Food Irradiation. Current edition approved Jan. 15, 2022. Published February 2022. Originally approved in 1991. Last previous edition approved in 2016 as F1356 – 16. DOI: 10.1520/F1356-22. 2 The boldface numbers in parentheses refer to the list of references at the end of this standard. Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. 1 2. Referenced Documents
Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms
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- 2022-01-15
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Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique - Amendment 1: Clarification of scope (ISO 4833-1:2013/Amd 1:2022)
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- 07.100.30
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- 2022-01-12
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- 2022-04-30
Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 °C by the surface plating technique - Amendment 1: Clarification of scope (ISO 4833-2:2013/Amd 1:2022)
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- 07.100.30
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- 2022-01-12
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- 2022-04-30
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique — Amendment 1: Clarification of scope
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- 07.100.30
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- 2022-01-04
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Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique — Amendment 1: Clarification of scope
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- 07.100.30
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- 2022-01-04
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Microbiology of the food chain. Polymerase chain reaction (PCR) for the detection of microorganisms. Thermal performance testing of thermal cyclers
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- 2021-12-31
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- 2021-12-31
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella —Part 3: Guidelines for serotyping of Salmonella spp.
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- 2021-12-31
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Milk and milk products — Enumeration of presumptive Escherichia coli — Part2: Most probable number technique using 4- methylumbelliferyl-b-D-glucuronide(MUG)
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- 2021-12-31
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Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella —Part 3: Guidelines for serotyping of Salmonella spp.
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- 2021-12-31
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Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method
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- 07.100.30
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- 2021-12-31
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Milk and milk products — Enumeration of presumptive Escherichia coli — Part1: Most probable number technique
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- 07.100.30
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- 2021-12-31
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Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella —Part 1: Detection of Salmonella spp.
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- 07.100.30
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- 2021-12-31
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