Document Details |
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| Name of Department/Committee : | FAD 31 |
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| Document Number : | FAD 31 ( 23401) |
| Document Title [English] : | Microbiology of the food chain — Horizontal method for the enumeration of psychrotrophic microorganisms |
| Document Title [Hindi] : | खाद्य श्रृंखला का सूक्ष्म जीव विज्ञान – साइकोट्रॉफिक सूक्ष्मजीवों की गणना के लिए क्षैतिज विधि |
| Document Type : | New |
| Language : | English |
| Priority : | 2 |
| ICS Code : | 07.100.30 |
| Date of Project Approval : | 28-04-2023 |
| Standards to be Superseded : | |
Classification Details |
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| Group : | Food, Food Products and food processing equipments |
| Sub Group : | Food safety |
| Sub Sub Group : | Test Methods for Food Products |
| Aspects : | Safety Standard |
| Risk : | High |
| Certification : | Not Certifiable |
| Short Commom Man's Title : | Enumeration of psychrotrophic microorganisms |
| ITCHS Code : | |
| Ministry : |
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| Sustainable development Goals : |
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| Degree of Equivalence : | Identical under dual numbering |
| Identical/Equivalent Standards : | ISO 17410 : 2019 |
| Organization Type: | ISO |
Division Council Chairperson Approval Details |
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::Cross Referenced Indian Standard:: |
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| Sl. No. | Is No & Year | IS Title | |
| 1 | IS 10232: 2020 | Microbiology of the Food Chain Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination General Rules for the Preparation of Initial Suspension and Decimal Dilutions ( Second Revision ) | |
| 2 | IS 15990: 2023 | Microbiology of Food and Animal Feeding Stuffs � Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination Part 2 Specific Rules for the Preparation of Meat and Meat Products ( First Revision ) | |
| 3 | IS 17447 : 2020 | Microbiology of the Food Chain - Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination - Specific Rules for the Preparation of Miscellaneous Products | |
| 4 | IS 17448 : 2020 | Microbiology of the Food Chain - Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination - Specific Rules for the Preparation of Fish and Fishery Products | |
| 5 | IS 17779 : 2021 | Microbiology 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 Products (Adoption of ISO 6887-5:2020) | |
| 6 | IS 16980 : 2018 | Microbiology of Food and Animal Feed - Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination - Specific Rules for the Preparation of Samples Taken at the Primary Production Stage | |
| 7 | IS 16122: 2013 | Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations | |
| 8 | IS 17383 : 2020 | Microbiology of Food, Animal Feed and Water - Preparation, Production, Storage and Performance Testing of Culture Media | |
::Cross Referenced International Standard(s) & Standard(s) Of National SDO(s) :: |
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| Sl. No. | Prefix | Number | Part | Section | Year | |
| 1 | ISO | 835 | - | - | 2007 | |
| 2 | ISO | 8655 | 2 | - | 2022 | |
| Sl.No. | Synosis Points | |
| 1 | Scope: This Indian Standard specifies a horizontal method for the enumeration of psychrotrophic microorganisms that are able to grow and form colonies on a solid agar culture medium after aerobic incubation at 6,5 °C. This document is applicable to: — products intended for human consumption, — products intended for animal feeding, — environmental samples in the area of food and feed production, handling, and — samples from the primary production stage. | |
| 2 | Psychrotrophic microorganisms are able to grow at low temperatures. These microorganisms may cause decay of refrigerated foods (except gas-packaged foods) due to odour and taste deviations. Some psychrotrophic microorganisms present in raw milk are also capable of producing heat stable enzymes. When heated (pasteurization or sterilization) these enzymes are insufficiently inactivated, causing quality defects in the heated product (fat or protein degradation). | |
| 3 | The standard includes scope, normative references, terms and definitions, principle, culture media & reagents, equipment and consumables, sampling, preparation of test sample, procedure, expression of result and test report. | |
Timeline Details |
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