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Basic Details/ मूल ब्यौरा

IS Number/आईएस संख्या : IS 5887 (Part 8/Sec 1):2002
ISO 6888-1

IS Title/आईएस शीर्षक : Methods for detection of bacteria responsible for food poisoning: Part 8 horizontal method for enumeration of coagulase - Positive stafwylococci (Staphylococcus Aureus And Other Species): Sec 1 technique using baird - Parker agar medium (Withdrawn)

Superseded by IS/प्रतिस्थापित आईएस : IS 5887 (Part 8/Sec 1) : 2023/ISO 6888-1 : 2021

Degree of Equivalence/समतुल्यता स्तर : Identical under dual numbering

Number of Revisions/पुनरीक्षणों की संख्या : New Standard

Number of Amendments/संशोधनों की संख्या : 2

Aspect/पक्ष : Methods of tests

Language/भाषा : English

Reaffirmation Year/पुनर्पुष्टि वर्ष :

Technical Department/तकनीकी विभाग : FAD (Food and Agriculture Department)

Technical Committee/तकनीकी समिति : FAD 31 (Food Microbiology Sectional Committee Sectional Committee)

Member Secretary/सदस्य सचिव : SUSHIL JAISINGHANI (SCIENTIST-B)

Other Details

Gazette Document : 6

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Classification details for: IS 5887 : Part 8 : Sec 1 : 2002

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Cross Reference Details

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Cross Reference Details

Indian Standards Referred In IS IS 5887 (Part 8/Sec 1):2002
ISO 6888-1
:

1	IS 10232:2020 ISO 6887-1 : 2002	MICROBIOLOGY OF THE FOOD CHAIN â€” PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION â€” PART 1 GENERAL RULES FOR THE PREPARATION OF INITIAL SUSPENSION AND DECIMAL DILUTIONS ( Second Revision )	FAD 31
2	IS 15990:2023 ISO 6887-2	Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of meat and meat products	FAD 18
3	IS 17448:2020 ISO 6887-3 : 2017	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	FAD 31
4	IS 17447:2020 ISO 6887-4 : 2017	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	FAD 31
5	IS/IEC 60154-2:2016 IEC 60154-2 : 2016	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)	FAD 31
6	IS 16980:2018 ISO 6887 - 6 : 2013	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	FAD 31
7	IS 16122:2013 ISO 7218 : 2007	Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations	FAD 31
8	IS 17383:2020 ISO 11133 : 2014	Microbiology of Food, Animal Feed and Water - Preparation, Production, Storage and Performance Testing of Culture Media	FAD 31

International Standards Referred In IS 5887 (Part 8/Sec 1):2002
ISO 6888-1

Standard contains no Cross Referenced International Standard.

IS 5887 (Part 8/Sec 1):2002
ISO 6888-1
is Referred in following Indian Standards :

1	IS 7835 : 2013	Edible medium - Fat soya flour - Specification (First Revision)	FAD 16
2	IS 17130 : 2019	Table olive - Specification	FAD 10
3	IS 1166 : 1986	Specification for condensed milk, partly skimmed and skimmed condensed milk (Second Revision)	FAD 19
4	IS 1656 : 2007	Milk - Cereal based complementary foods - Specification (Fourth Revision)	FAD 19
5	IS 14433 : 2007	Infant milk substitutes - Specification (First Revision)	FAD 19
6	IS 15757 : 2007	Follow-up formula - Complementary foods - Specification	FAD 19
7	IS 832 : PART 1 : 2021	Textiles - Determination of twist in yarns Part 1 Direct counting method	TXD 01
8	IS 1165 : 2002	Milk powder - Specification (fifth Revision)	FAD 19
9	IS 7839 : 1975	Specification for dried ice-cream mix	FAD 19
10	IS 9584 : 1980	Specification for cheese powder	FAD 19
11	IS 12898 : 1989	Dairy products - Yoghurt specification	FAD 19
12	IS 2802 : 1964	Specification for ice-cream	FAD 19
13	IS 2785 : 1979	Specification for natural cheese (Hard Variety), processed cheese, processed cheese spread and soft cheese (First Revision)	FAD 19
14	IS 4079 : 1967	Specification for cannel rasogolla	FAD 19
15	IS 5550 : 1970	Specification for burfi	FAD 19
16	IS 4883 : 1980	Specification for Khoa (First Revision)	FAD 19
17	IS 9617 : 1980	Specification for dahi	FAD 19
18	IS 11602 : 1986	Specification for packed gulab jamuns	FAD 19
19	IS 9532 : 1980	Specification for chakka and shrikhand	FAD 19
20	IS 17424 : Part 5 : 2021	Glossary of Ayurvedic Terminology Part 5 Standardized Terminology for Body Structure and Function	AYD 01
21	IS 3060 : 1979	Specification for pork sausages, canned (First Revision)	FAD 18
22	IS 4951 : 1975	Specification for ham, canned (First Revision)	FAD 18
23	IS/ISO 9994 : 2018	Lighters Safety specifications First Revision	MED 23

Classification Details

Certification	:
Group	:	Food, Food Products and food processing equipments
Sub Group	:	Food safety
Sub Sub Group	:	Detection of food borne pathogens
Aspect	:	Methods of tests

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Basic Details/ मूल ब्यौरा

Other Details

Gazette Document : 6

Classification details for: IS 5887 : Part 8 : Sec 1 : 2002

Cross Reference Details

Cross Reference Details

Classification Details