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Indian Standard Details

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Basic Details
IS Number : IS 5887 (Part 6):2012
ISO 7932 : 2004
IS Title [Eng-Hn] : Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive bacillus cereus: Part 6 colony - Count technique at 30?C (First Revision)
No of Revision : 1
No of Amendments : 1
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: Horizontal method for the enumeration of presumptive bacillus cereus: Part 6 colony - Count techniqu
Itchs: N/A
Degree of Equivalence: Identical under dual numbering
Identical/Equivalent Standards:ISO 7932 : 2004
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 5887 : Part 6 : 2012 :
SNo IS Number Title Technical Committee
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 ) FAD 31
International Standards Refered In IS 5887 : Part 6 : 2012 Standard contains no Cross Referenced International Standard.
IS 5887 : Part 6 : 2012 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 5800 : 2003 Orange juice preserved exclusively by physical means - Specification (First Revision) FAD 10
4 IS 7732 : 2003 Apple juice preserved exclusively by physical means - Specification (First Revision) FAD 10
5 IS 8713 : 2003 Mango juice preserved exclusively by physical means - Specification (First Revision) FAD 10
6 IS 12299 : 1998 Dairy whitener - Specification (First Revision) FAD 19
7 IS 1167 : 1965 Specification for casein (Edible Quality) (Revised) FAD 19
8 IS 7129 : 2021 POTASSIUM CARBONATE, ANHYDROUS - SPECIFICATION (Second Revision) CHD 1
9 IS 17554 : 2021 Fruits vegetables and derived products - Determination of sorbic acid content FAD 10
10 IS 3795 : 2010 Spices and condiments - Fenugreek, whole and ground - Specification (Second Revision) FAD 9
11 IS 4404 : 2010 Spices and condiments - Cloves, whole and ground - Specification (Third Revision) FAD 9
12 IS 3576 : 2010 Spices and condiments - Turmeric, whole and ground - Specification (Third Revision) FAD 9
13 IS 4403 : 2010 Spices and condiments - Ajowan - Specification (Second Revision) FAD 9
14 IS 1165 : 2002 Milk powder - Specification (fifth Revision) FAD 19
15 IS 1656 : 2007 Milk - Cereal based complementary foods - Specification (Fourth Revision) FAD 19
16 IS 14433 : 2007 Infant milk substitutes - Specification (First Revision) FAD 19
17 IS 15757 : 2007 Follow-up formula - Complementary foods - Specification FAD 19
18 IS 832 : PART 1 : 2021 Textiles - Determination of twist in yarns Part 1 Direct counting method TXD 1
19 IS 7839 : 1975 Specification for dried ice-cream mix FAD 19
20 IS 1907 : 1984 Specification for cardamom (Capsules And Seeds) (Second Revision) FAD 9
21 IS 1909 : 1992 Indian curry powder - Specification (First Revision) FAD 9
22 IS 2802 : 1964 Specification for ice-cream FAD 19
23 IS 9584 : 1980 Specification for cheese powder FAD 19