DIN 10167:2004-03
Withdrawn
DETECTION OF ESCHERICHIA COLI O 157 IN MEAT AND MEAT PRODUCTS
Hardcopy , PDF
English
01-01-2004
03-07-2021
Foreword
1 Scope
2 Normative references
3 Concept
4 Principle
5 Reagents, culture media and antisera
6 Apparatus
7 Procedure
8 Test report
Annex A Flowchart showing the detection of Escherichia
coli O157
Annex B Sequence of steps for inoculating HC agar following
immunomagnetic separation
Bibliography
Specifies a method of detecting Escherichia coli (E. coli) Sero Type 0157 in meet and meat products. The method does not detect other verotoxin-forming E. coli serovars.
| DevelopmentNote |
Together with DIN EN ISO 16654; supersedes DIN 10167:1998. Applies in conjunction with DIN EN ISO 16654. (03/2004)
|
| DocumentType |
Standard
|
| Pages |
6
|
| PublisherName |
German Institute for Standardisation (Deutsches Institut für Normung)
|
| Status |
Withdrawn
|
| Standards | Relationship |
| ISO 16654:2001 | Identical |
| 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 |
| DIN EN ISO 6887-2:2014-01 (Draft) | 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 6887-2:2017) |
| DIN EN ISO 6887-1:2014-01 (Draft) | 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 6887-1:2017) |
| ISO 16654:2001 | Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157 |
| 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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