ISO 21527-2:2008规定了水活度小于或等于0.95（干果、蛋糕、果酱、干肉、咸鱼、谷物、谷物和谷物制品、面粉、坚果、香料和调味品等）的人类食用或动物饲养产品中活性嗜渗酵母和干性霉菌的水平计数方法，在（25±1）°C下通过菌落计数技术。 ISO 21527-2:2008不适用于水活度小于或等于0.60的脱水产品（脱水谷物、油脂、香料、豆科植物、种子、速溶饮料粉末、家畜干燥产品等）。 )不允许霉菌孢子的计数。真菌菌群鉴定和食品真菌毒素检测均不在ISO 21527-2:2008的范围内。ISO 21527-2:2008中规定的方法不适用于在干鱼中发现的嗜盐旱生真菌的计数（即多囊藻、嗜盐基盘藻）。

ISO 21527-2:2008 specifies a horizontal method for the enumeration of viable osmophilic yeasts and xerophilic moulds in products intended for human consumption or feeding of animals, having a water activity less than or equal to 0,95 (dry fruits, cakes, jams, dried meat, salted fish, grains, cereals and cereals products, flours, nuts, spices and condiments, etc.), by means of the colony count technique at (25 ± 1) °C. ISO 21527-2:2008 does not apply to dehydrated products with water activity less than or equal to 0,60 (dehydrated cereals, oleaginous, spices, leguminous plants, seeds, powders for instant drinks, dry products for domestic animals, etc.) and does not allow the enumeration of mould spores. Neither the identification of fungal flora nor the examination of foods for mycotoxins lie within the scope of ISO 21527-2:2008. The method specified in ISO 21527-2:2008 is not suitable for enumeration of halophilic xerophilic fungi (i.e. Polypaecilum pisce, Basipetospora halophila) found in dried fish.