现行

GB/T 4789.17-2003

食品卫生微生物学检验 肉与肉制品检验
Microbiological examination of food hygiene--Examination of meat and meat products

2003-08-11

现行

GOST R 51448-1999

Мясо и мясные продукты. Методы подготовки проб для микробиологических исследований
肉类和肉制品 微生物检验样品制备方法

现行

GOST R 54354-2011

Мясо и мясные продукты. Общие требования и методы микробиологического анализа
肉类和肉制品 微生物检测的一般要求和方法

现行

DIN 10112

Microbiological analysis of meat and meat products - Determination of surface colony count of meat - Destructive method (taking down method)
肉和肉制品的微生物分析.肉表面菌落数的测定.破坏法（取下法）

1996-10-01

现行

AS 5013.21-2017

Food microbiology, Method 21: Meat and meat products - Enumeration of presumptive Pseudomonas spp.
食品微生物学 方法21:肉和肉制品.假定假单胞菌属的计数

2017-09-19

现行

BS EN ISO 6887-2-2017

Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Specific rules for the preparation of meat and meat products
食物链的微生物学 微生物检验用试样、初始悬浮液和十进制稀释液的制备

2017-06-23

现行

DIN 10168

Microbiological analysis of meat and meat products; detection and enumeration of lactobacilli; spatula method (reference method)
肉类和肉制品的微生物分析；乳酸杆菌的检测和计数；抹刀法（参考法）

1991-09-01

现行

AS 5013.11.2-2006

Food microbiology, Method 11.2: 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
食品微生物学 方法11.2:食品和动物饲料的微生物学-微生物检验用试样、初始悬浮液和十进制稀释液的制备-肉和肉制品制备的特殊规则

2006-12-29

现行

AS 5013.11.2-2017

Food microbiology, Part 11.2: Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of meat and meat products
食品微生物学 第11.2部分:食品链微生物学-微生物检验用试样、初始悬浮液和十进制稀释液的制备-肉和肉制品制备的特殊规则

2017-09-18

现行

ISO 6887-2-2017

Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the preparation of meat and meat products
食品链的微生物学 - 测试样品的制备 微生物检查的初始悬浮液和十倍稀释度 - 第2部分:肉和肉制品的制备的具体规则

2017-03-15

现行

KS J ISO 6887-2

식품사슬의 미생물학 미생물 시험용 시료, 최초 현탁액 및 10 배 희석액의 준비 제 2 부 : 식육 및 육제품의 준비를 위한 특정 규칙
食品链微生物学微生物检验用试样的制备、初始悬浮液和小数稀释液第2部分:肉和肉制品制备的具体规则

2022-12-30

现行

AS 5013.22-2004

Food microbiology, Method 22: Meat and meat products - Enumeration of Brochothrix thermosphacta - Colony-count technique
食品微生物学 方法22:肉和肉制品.热裂胸锦鸡儿的计数.菌落计数技术

2004-07-13

现行

DIN 10109

Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method
肉和肉制品的微生物分析.需氧生长的乳酸菌的测定.抹刀法

2016-05-01

现行

DIN 10161

Microbiological analysis of meat and meat products - Aerobic count at 30 °C - Drop plating method
肉和肉制品的微生物分析.30℃下的需氧计数.滴镀法

2016-12-01

现行

DIN 10103

Microbiological analysis of meat and meat products; determination of mesophilic sulfite reducting clostridia; method with poured plates (reference method)
肉类和肉制品的微生物分析；中温亚硫酸盐还原梭菌的测定；浇筑板法（参考法）

1993-08-01

现行

KS J ISO 6887-2(2021 Confirm)

식품 및 동물 사료의 미생물학 - 미생물 시험용 시료, 최초 현탁액 및10배 희석액의 준비 -제2부:식육 및 육제품의 준비를 위한 특정 규칙
食品和动物饲料的微生物学.微生物检验用试样、初始悬浮液和十进制稀释液的制备.第2部分:肉和肉制品制备的特殊规则

2006-10-13

现行

KS J ISO 6887-2(2016 Confirm)

식품 및 동물 사료의 미생물학 - 미생물 시험용 시료, 최초 현탁액 및10배 희석액의 준비 -제2부:식육 및 육제품의 준비를 위한 특정 규칙
食品和动物饲料的微生物学 - 测试样品的制备 微生物检查的初始悬浮液和十进制稀释度 - 第2部分:肉和肉制品的制备的具体规则

2006-10-13

现行

GOST R ISO 6887-2-2013

Микробиология пищевых продуктов и кормов для животных. Подготовка проб, исходной суспензии и десятикратных разведений для микробиологических исследований. Часть 2. Специальные правила подготовки мяса и мясных продуктов
食物和动物饲料的微生物学 制备测试样品 初步悬浮液和十进制稀释液进行微生物检测 第二部分肉和肉制品的制定具体规定

现行

DIN 10161-1

Microbiological analysis of meat and meat products; aerobic count at 30 °C; spatula method and method with poured plates (reference method)
肉类和肉制品的微生物分析；30°C时的有氧计数；抹刀法和浇筑板法（参考法）

1984-02-01

现行

DIN EN ISO 6887-2

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2017)
食品链微生物学.微生物检验用试样、初始悬浮液和十进制稀释液的制备.第2部分:肉和肉制品制备的特殊规则（ISO 6887-2-2017）

2017-07-01