ISO 18593 PDF

les prélèvements de surface. STANDARD. ISO. Second edition. Reference number. ISO (E). Provläsningsexemplar / Preview. The international standard ISO presents two techniques currently used for smooth surfaces [24], but does not specify methods for. Microbiology of the food chain – Horizontal methods for surface sampling (ISO ).

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Final text received or FDIS registered for formal approval. Your basket is empty. This document does not apply to the validation of cleaning and disinfection procedures.

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188593 out our FAQs. Surfaces, Sampling equipment, Microbiological analysis, Test specimens, Biological analysis and testing, Microbiology, Food manufacturing processes, Count methods microbiologyAnimal feed, Food industry, Microorganisms, Food products. Sampling techniques for analysis of noroviruses and hepatitis A viruses are covered by ISO Worldwide Standards We can source any standard from anywhere in the world.


Learn more about the cookies we use and how to change your settings. This document does not give advice on sampling frequency, the number of sampling points, or the need to rotate sampling points, as these are chosen on a case-by-case basis.

Horizontal methods for surface sampling Status: Sampling techniques for 185593 are covered by ISO This document specifies horizontal methods for sampling techniques using contact plates, stick swabs, sponges and cloths on surfaces in the food chain environment in order to detect and enumerate culturable microorganisms such as pathogenic or non-pathogenic bacteria or yeasts and moulds.

We use cookies to make our website easier to use and to better understand your needs. You may find similar items within these categories by selecting from the choices below:. Monday to Friday – This document does not apply to sampling techniques for primary production samples, which are covered by ISO Please download Chrome or Firefox or view our browser tips. You may 1893 issues viewing this site in Internet Explorer 9, 10 or NOTE The term “environment” means any item in contact with the food product or likely to represent a contamination or recontamination source; for example, material, premises or operators.


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BS EN ISO 18593:2018

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