NFV 08 407 : 2011
Current
Current
The latest, up-to-date edition.
MICROBIOLOGY OF FOOD PRODUCTS - RAW MATERIALS COMING INTO THE COMPOSITION OF CANNED FOODS - ENUMERATION OF THE HEAT-RESISTING SPORES OF BACILLUS AND CLOSTRIDIUM THERMOPHILUS - MOST PROBABLE NUMBER TECHNIQUE
Published date
12-01-2013
Publisher
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| DevelopmentNote |
Indice de classement: V08-407. PR NFV 08 407 June 2011. (10/2011) Supersedes XP V08 407. (06/2012)
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| DocumentType |
Standard
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Current
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| Supersedes |
| XP CEN ISO/TS 11133-1 : 2009 XP | 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 |
| NF ISO 18593 : 2004 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HORIZONTAL METHODS FOR SAMPLING TECHNIQUES FROM SURFACES USING CONTACT PLATES AND SWABS |
| NFV 08 250 : 2010 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HEAT TREATMENTS PRIOR TO THE ENUMERATION OR TO THE DETECTION OF BACTERIAL SPORES |
| NF EN 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 |
| NF EN 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 |
| NF EN 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 |
| XP CEN ISO/TS 11133-2 : 2004 AMD 1 2011 | 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 |
| NF EN 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 |
| NF EN ISO 7218 : 2007 AMD 1 2013 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - GENERAL REQUIREMENTS AND GUIDANCE FOR MICROBIOLOGICAL EXAMINATIONS |
| NF EN 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 |
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