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Indian Standard Details

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Basic Details
IS Number : IS 5887 (Part 4) : 1999
Reviewed In : 2022
IS Title [Eng-Hn] : 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)
No of Revision : 2
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 and identification of clostridium perfringens (Clostridium Welchii) and clostridium botul
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 5887 : Part 4 : 1999 :
SNo IS Number Title Technical Committee
1
IS 1070 : 1992 Reagent grade water - Specification (Third Revision) CHD 13
2
IS 5404 : 1984 Methods for drawing and handling of food samples for microbiological analysis (First Revision) FAD 31
3
IS 6850 : 1973 Specification for agar, microbiological grade FAD 31
4
IS 6851 : 1973 Specification for meat extract, microbiological grade FAD 31
5
IS 6853 : 1973 Specification for peptone, microbiological grade FAD 31
6
IS 7004 : 1973 Specification for yeast extract, microbiological grade FAD 31
7
IS 7128 : 1973 Specification for proteose peptone, microbiological grade FAD 31
8
IS 7536 : 1975 Specification for soluble starch, microbiological grade FAD 31
9
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 ) FAD 31
International Standards Refered In IS 5887 : Part 4 : 1999 Standard contains no Cross Referenced International Standard.
IS 5887 : Part 4 : 1999 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 6762 : 1986 SpeciflCation for drinking chocolate (Sweetened Cocoa Powder) (Second Revision) FAD 6
4 IS 14266 : 1995 Canned mushrooms - Specification FAD 10
5 IS 14267 : Part 1 : 1995 Quick frozen vegetables specification: Part 1 quick frozen pea FAD 10
6 IS 14267 : Part 2 : 1995 Quick frozen vegetables specification: Part 2 Quick frozen cauliflower FAD 10
7 IS 14267 : Part 3 : 1995 Quick frozen vegetables specification: Part 3 Quick frozen spinach FAD 10
8 IS 14267 : Part 4 : 1995 Quick frozen vegetables - Specification: Part 4 quick frozen beans FAD 10
9 IS 5800 : 2003 Orange juice preserved exclusively by physical means - Specification (First Revision) FAD 10
10 IS 7732 : 2003 Apple juice preserved exclusively by physical means - Specification (First Revision) FAD 10
11 IS 8713 : 2003 Mango juice preserved exclusively by physical means - Specification (First Revision) FAD 10
12 IS 11748 : 1986 Specification for meat extract (Beef), food grade FAD 18
13 IS 11771 : 1986 Specification for soup stock medium (Beef) FAD 18
14 IS 12561 : 1988 Poultry products - Pickled quail eggs - Specification FAD 18
15 IS 5887 : Part 2 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision) FAD 31
16 IS 16523 : 2018 Soup powder - Specification FAD 24
17 IS 1000 : 1989 Milk and milk products - Lactose commercial - Specification (First Revision) FAD 19
18 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
19 IS 4079 : 1967 Specification for cannel rasogolla FAD 19
20 IS 11602 : 1986 Specification for packed gulab jamuns FAD 19
21 IS 17424 : Part 5 : 2021 Glossary of Ayurvedic Terminology Part 5 Standardized Terminology for Body Structure and Function AYD 1
22 IS 3060 : 1979 Specification for pork sausages, canned (First Revision) FAD 18
23 IS 4951 : 1975 Specification for ham, canned (First Revision) FAD 18