Sport, Events, Consumer goods

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455 search results

Microbiological analysis of meat and meat products; detection of clostridium botulinum and botulinum toxin

Standard [CURRENT] 1988-06

DIN 10102:1988-06

Microbiological analysis of meat and meat products; detection of clostridium botulinum and botulinum toxin

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Microbiological analysis of meat and meat products - Determination of Enterococcus faecalis and Enterococcus faecium - Spatula method (reference method)

Standard [CURRENT] 2017-04

DIN 10106:2017-04

Microbiological analysis of meat and meat products - Determination of Enterococcus faecalis and Enterococcus faecium - Spatula method (reference method)

This standard specifies a reference method for the determination of the number of Enterococcus faecalis and Enterococcus faecium. The method is applicable to meat and meat products and products ...

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Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method

Standard [CURRENT] 2016-05

DIN 10109:2016-05

Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method

The quality of meat and food can be massively changed by microorganisms. Therefore, it is of great importance to carry out microbiological examinations with the scope of the production of meat and ...

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Microbiological examination of meat and meat products - Determination of Enterobacteriaceae - Part 1: Spatula method (reference method)

Standard [CURRENT] 2019-06

DIN 10164-1:2019-06

Microbiological examination of meat and meat products - Determination of Enterobacteriaceae - Part 1: Spatula method (reference method)

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Microbiological examination of meat and meat products - Determination of Enterobacteriaceae - Part 2: Drop plating method

Standard [CURRENT] 2019-06

DIN 10164-2:2019-06

Microbiological examination of meat and meat products - Determination of Enterobacteriaceae - Part 2: Drop plating method

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Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite; German version EN 12014-3:2005

Standard [CURRENT] 2005-08

DIN EN 12014-3:2005-08

Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite; German version EN 12014-3:2005

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Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products; German version EN 12014-4:2005

Standard [CURRENT] 2005-08

DIN EN 12014-4:2005-08

Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products; German version EN 12014-4:2005

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Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR; German version EN 15634-2:2019

Standard [CURRENT] 2019-12

DIN EN 15634-2:2019-12

Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR; German version EN 15634-2:2019

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Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR; German version EN 15634-5:2023

Standard [CURRENT] 2023-05

DIN EN 15634-5:2023-05

Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR; German version EN 15634-5:2023

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