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ISO 4831:2006PublishedMicrobiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of coliforms — Most probable number techniqueISO 4832:2006PublishedMicrobiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count techniqueISO 4833-1:2013PublishedMicrobiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate techniqueISO 4833-2:2013PublishedMicrobiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating techniqueISO 6579-4:2025PublishedMicrobiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 4: Identification of monophasic Salmonella Typhimurium (1,4,[5],12:i:-) by polymerase chain reaction (PCR)ISO 6579-1:2017PublishedMicrobiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.ISO/TR 6579-3:2014PublishedMicrobiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 3: Guidelines for serotyping of Salmonella spp.ISO/TS 6579-2:2012PublishedMicrobiology of food and animal feed — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 2: Enumeration by a miniaturized most probable number techniqueISO 6611:2004PublishedMilk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees CISO 6887-5:2020PublishedMicrobiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk productsISO 6887-1:2017PublishedMicrobiology 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 dilutionsISO 6887-2:2017PublishedMicrobiology 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 productsISO 6887-3:2017PublishedMicrobiology 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 productsISO 6887-4:2017PublishedMicrobiology 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 productsISO 6887-6:2013PublishedMicrobiology 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 stageISO 6888-1:2021PublishedMicrobiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird-Parker agar mediumISO 6888-2:2021PublishedMicrobiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Method using rabbit plasma fibrinogen agar mediumISO 6888-3:2003PublishedMicrobiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN technique for low numbersISO 7218:2024PublishedMicrobiology of the food chain — General requirements and guidance for microbiological examinationsISO 7251:2005PublishedMicrobiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number techniqueISO 7889:2026PublishedYoghurt — Enumeration of characteristic microorganisms — Colony-count techniqueISO 7932:2004PublishedMicrobiology of food and animal feeding stuffs — Horizontal method for the enumeration of presumptive Bacillus cereus — Colony-count technique at 30 degrees CISO 8553:2004PublishedMilk — Enumeration of microorganisms — Plate-loop technique at 30 degrees CISO 9232:2003PublishedYogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)ISO 10272-1:2017PublishedMicrobiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 1: Detection method