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ISO 16140-5:2020PublishedMicrobiology of the food chain — Method validation — Part 5: Protocol for factorial interlaboratory validation for non-proprietary methodsISO 16140-6:2019PublishedMicrobiology of the food chain — Method validation — Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing proceduresISO 16140-1:2016PublishedMicrobiology of the food chain — Method validation — Part 1: VocabularyISO 16140-2:2016PublishedMicrobiology of the food chain — Method validation — Part 2: Protocol for the validation of alternative (proprietary) methods against a reference methodISO 16649-1:2018PublishedMicrobiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronideISO 16649-3:2015PublishedMicrobiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronideISO 16649-2:2001PublishedMicrobiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronideISO 16654:2001PublishedMicrobiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157ISO 17410:2019PublishedMicrobiology of the food chain — Horizontal method for the enumeration of psychrotrophic microorganismsISO 17468:2023PublishedMicrobiology of the food chain — Technical requirements and guidance on the establishment or revision of a standardized reference methodISO 17604:2015PublishedMicrobiology of the food chain — Carcass sampling for microbiological analysisISO/TS 17728:2015PublishedMicrobiology of the food chain — Sampling techniques for microbiological analysis of food and feed samplesISO/TS 17919:2013PublishedMicrobiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of botulinum type A, B, E and F neurotoxin-producing clostridiaISO 18465:2017PublishedMicrobiology of the food chain — Quantitative determination of emetic toxin (cereulide) using LC-MS/MSISO 18593:2018PublishedMicrobiology of the food chain — Horizontal methods for surface samplingISO 18743:2015PublishedMicrobiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion methodISO 18744:2016PublishedMicrobiology of the food chain — Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruitsISO/TS 18867:2015PublishedMicrobiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosisISO 19020:2017PublishedMicrobiology of the food chain — Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffsISO 19036:2019PublishedMicrobiology of the food chain — Estimation of measurement uncertainty for quantitative determinationsISO 19343:2017PublishedMicrobiology of the food chain — Detection and quantification of histamine in fish and fishery products — HPLC methodISO 20128:2006PublishedMilk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees CISO 20836:2021PublishedMicrobiology of the food chain — Polymerase chain reaction (PCR) for the detection of microorganisms — Thermal performance testing of thermal cyclersISO 20976-2:2022PublishedMicrobiology of the food chain — Requirements and guidelines for conducting challenge tests of food and feed products — Part 2: Challenge tests to study inactivation potential and kinetic parametersISO 20976-1:2019PublishedMicrobiology of the food chain — Requirements and guidelines for conducting challenge tests of food and feed products — Part 1: Challenge tests to study growth potential, lag time and maximum growth rate