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Indian Standard Details

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Basic Details
IS Number : IS 5887 (Part 2) : 1976
Reviewed In : 2022
IS Title [Eng-Hn] : Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision)
No of Revision : 1
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 31 ( Food Microbiology Sectional Committee )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Detection of food borne pathogens
Aspects: Methods of tests
Certification: Not Certifiable
Ministry : Ministry of Health and Family Welfare, Ministry of Agriculture - Department of Agriculture and Farmer Welfare, Ministry of Animal Husbandry, Dairying And Fisheries, Ministry of Food Processing Industries
Short Commom Man's Title: Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 5887 : Part 2 : 1976 :
SNo IS Number Title Technical Committee
1
IS 5404 : 1984 Methods for drawing and handling of food samples for microbiological analysis (First Revision) FAD 31
2
IS 1070 : 1992 Reagent grade water - Specification (Third Revision) CHD 13
3
IS 6853 : 1973 Specification for peptone, microbiological grade FAD 31
4
IS 6851 : 1973 Specification for meat extract, microbiological grade FAD 31
5
IS 6850 : 1973 Specification for agar, microbiological grade FAD 31
6
IS 7127 : 1973 Specification for tryptone, microbiological grade FAD 31
7
IS 7004 : 1973 Specification for yeast extract, microbiological grade FAD 31
8
IS 6852 : 1973 Specification for bile salts, microbiological grade FAD 31
9
IS 5887 : Part 3 : 1999 Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision) FAD 31
10
IS 5887 : Part 4 : 1999 Methods for detection of bacteria responsible for food poisoning: Part 4 isolation and identification of clostridium perfringens (Clostridium Welchii) and clostridium botul inum and enumeration of clostridium perfringens (Second Revision) FAD 31
11
IS 5887 : Part 5 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 5 Isolation, identification and enumeration of vibrio cholerae and vibrio parahaemolyticus (First Revision) FAD 31
12
IS 6854 : 1973 Methods of sampling and test for ingredients used in media for microbiological work FAD 31
13
IS 7128 : 1973 Specification for proteose peptone, microbiological grade FAD 31
14
IS 7203 : 1973 Specification for casein hydrolysate (Acid Digested), microbiological grade FAD 31
15
IS 7535 : 1975 Specification for liver extract, microbiological grade FAD 31
16
IS 7536 : 1975 Specification for soluble starch, microbiological grade FAD 31
17
IS 7590 : 1975 Specification for gelatin, microbiological grade FAD 31
18
IS 7591 : 1975 Specification for malt extract, microbiological grade FAD 31
19
IS 7801 : 1975 Specification for trypsin, microbiological grade FAD 31
International Standards Refered In IS 5887 : Part 2 : 1976 Standard contains no Cross Referenced International Standard.
IS 5887 : Part 2 : 1976 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 13334 : Part 1 : 2014 Skimmed milk powder - Specification: Part 1 standard grade (Second Revision) FAD 19
2 IS 13334 : Part 2 : 2014 Skimmed milk powder - Specification: Part 2 extra grade (First Revision) FAD 19
3 IS 12176 : 1987 Specification for sweetened ultra high temperature (UHT) treated condensed milk FAD 19
4 IS 1164 : 1986 Specification for cocoa powder (Third Revision) FAD 6
5 IS 6762 : 1986 SpeciflCation for drinking chocolate (Sweetened Cocoa Powder) (Second Revision) FAD 6
6 IS 14267 : Part 1 : 1995 Quick frozen vegetables specification: Part 1 quick frozen pea FAD 10
7 IS 14267 : Part 2 : 1995 Quick frozen vegetables specification: Part 2 Quick frozen cauliflower FAD 10
8 IS 14267 : Part 3 : 1995 Quick frozen vegetables specification: Part 3 Quick frozen spinach FAD 10
9 IS 14267 : Part 4 : 1995 Quick frozen vegetables - Specification: Part 4 quick frozen beans FAD 10
10 IS 12220 : 1987 Specification for ready gulab jamun mix FAD 24
11 IS 13264 : 1991 Ready khichdi mix - Specification FAD 24
12 IS 13265 : 1991 Ready vegetable pulav mix specification FAD 24
13 IS 13266 : 1991 Instant curried dal mix - Specification FAD 24
14 IS 13267 : 1991 Ready suji - Halwa mix - Specification FAD 24
15 IS 13354 : 1992 Ready upma mix - Specification FAD 24
16 IS 1005 : 1992 Edible maize starch (Corn Flour) - Specification (Third Revision) FAD 16
17 IS 7592 : 1989 Peanut chikki (Candy) - Specification (First Revision) FAD 24
18 IS 14517 : 1998 Fish Processing Industry - Water and Ice - Technical Requirements FAD 12
19 IS 5800 : 2003 Orange juice preserved exclusively by physical means - Specification (First Revision) FAD 10
20 IS 7732 : 2003 Apple juice preserved exclusively by physical means - Specification (First Revision) FAD 10
21 IS 7928 : 1993 Alginic acid, food grade - Specification (First Revision) FAD 8
22 IS 8713 : 2003 Mango juice preserved exclusively by physical means - Specification (First Revision) FAD 10
23 IS 11748 : 1986 Specification for meat extract (Beef), food grade FAD 18
24 IS 11771 : 1986 Specification for soup stock medium (Beef) FAD 18
25 IS 13400 : 1992 Meat and meat Products - Chicken sausages - Specification FAD 18
26 IS 2536 : 1995 Meat and meat products - Mutton and goat meat (Chevon) - Fresh, chilled and frozen technical requirements (First Revision) FAD 18
27 IS 2537 : 1995 Meat and meat products - Beef and buffalo meat - Fresh, chilled and frozen - Technical requirements (First Revision) FAD 18
28 IS 10763 : 1983 Specification for frozen minced fish meat FAD 12
29 IS 4723 : 1978 Specification for egg powder (First Revision) FAD 18
30 IS 1165 : 2002 Milk Powder (Bi-lingual) FAD 19
31 IS 16414 : 2015 Hypromellose (HPMC) capsule shells - Specification FAD 8
32 IS H12220 : 1987 Ready Gulab Jamun Mix (HINDI) FAD 24
33 IS 16066 : 2017 Street food vendors - Food safety requirements (First Revision) FAD 15
34 IS 5719 : 2017 Gelatin, food grade - Specification (Second Revision) FAD 8
35 IS 16523 : 2018 Soup powder - Specification FAD 24
36 IS 1806 : 2018 Malted milk foods - Specification (Second Revision) FAD 19
37 IS 5405 : 2019 Sanitary napkins – Specification (second revision) TXD 36
38 IS 17508 : 2020 Disposable Adult Incontinence Diaper - Specification TXD 36
39 IS 11552 : 2008 Liquid Nitrogen Vessels of Capacity up to 75 Litres MED 17
40 IS 12299 : 1998 Dairy whitener - Specification (First Revision) FAD 19
41 IS 1000 : 1989 Milk and milk products - Lactose commercial - Specification (First Revision) FAD 19
42 IS 1167 : 1965 Specification for casein (Edible Quality) (Revised) FAD 19
43 IS 13690 : 1992 Pasteurtzed butter - Specification FAD 19
44 IS 5162 : 1980 Specification for chhana (First Revision) FAD 19
45 IS 10484 : 1983 Specification for paneer FAD 19
46 IS 14740 : Part 3 : 2021 Pneumatic Fluid Power - Determination of Flow-Rate Characteristics of Components Using Compressible Fluids Part 3 Method for Calculating Steady-State Flow-Rate Characteristics of Systems ( First Revision ) PGD 36
47 IS/IEC 60079 : Part 13 : 2017 Explosive Atmospheres Part 13 Equipment Protection by Pressurized Room “p” and Artificially Ventilated Room “v” ( First Revision ) ETD 22
48 IS/ISO 16929 : 2019 Plastics - Determination of the degree of disintegration of plastic materials under defined composting conditions in a pilot-scale test First Revision PCD 27
49 IS 13428 : 2005 Packaged Natural Mineral Water - Specification (Second Revision) FAD 14
50 IS 14543 : 2016 Packaged Drinking Water (Other Than Packaged Natural Mineral Water) - Specification (Second Revision) FAD 14