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ISO/TC 34  - Food products

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Standards and projects under the direct responsibility of ISO/TC 34 Secretariat and its SCs

Standard and/or projectStageICSTC
ISO/CD 542
Oilseeds -- Manual sampling
30.00 67.200.20ISO/TC 34/SC 2
ISO/NP 676
Spices and condiments -- Botanical nomenclature
10.99 67.220.10
01.040.67
ISO/TC 34/SC 7
ISO/DIS 734-1
Oilseed meals -- Determination of oil content -- Part 1: Extraction method with hexane (or light petroleum)
40.99 67.200.20ISO/TC 34/SC 2
ISO/DIS 734-2
Oilseed meals -- Determination of oil content -- Part 2: Rapid extraction method
40.99 67.200.20ISO/TC 34/SC 2
ISO/NP 1208
Spices and condiments -- Determination of filth
10.99 67.220.10ISO/TC 34/SC 7
ISO 2451
Cocoa beans -- Specification
60.00 67.140.30ISO/TC 34/SC 18
ISO 5492:2008/DAmd 1
40.20 67.240
01.040.67
ISO/TC 34/SC 12
ISO 5495:2005/CD Amd 1
30.20 67.240ISO/TC 34/SC 12
ISO/FDIS 5527.2
Cereals -- Vocabulary
50.20 67.060
01.040.67
ISO/TC 34/SC 4
ISO/DIS 6495-1
Animal feeding stuffs -- Determination of water-soluble chlorides content -- Part 1: Titrimetric method
40.60 65.120ISO/TC 34/SC 10
ISO/DIS 6579-1
Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella -- Part 1: Horizontal method for the detection of Salmonella spp.
40.20 07.100.30ISO/TC 34/SC 9
ISO/FDIS 6647-1
Rice -- Determination of amylose content -- Part 1: Reference method
50.00 67.060ISO/TC 34/SC 4
ISO/FDIS 6647-2
Rice -- Determination of amylose content -- Part 2: Routine methods
50.00 67.060ISO/TC 34/SC 4
ISO/DIS 6887-1
Microbiology of the food chain -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 1: General rules for the preparation of the initial suspension and decimal dilutions
40.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 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
40.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 6887-3
Microbiology of the food chain -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 3: Specific rules for the preparation of fish and fishery products
40.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 6887-4
Microbiology of the food chain -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 4: Specific rules for the preparation of miscellaneous products
40.99 07.100.30ISO/TC 34/SC 9
ISO/NP 6888-3
Microbiology of the food chain -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 3: Detection and MPN technique for low numbers
10.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 7304-1
Durum wheat semolina and alimentary pasta -- Assessment of cooking quality of alimentary pasta by sensory analysis -- Part 1: Reference method
40.20 67.060ISO/TC 34/SC 4
ISO/NP 7932
Microbiology of the food chain -- Horizontal method for the enumeration of the Bacillus cereus group -- Colony-count technique at 30 degrees C
10.99 07.100.30ISO/TC 34/SC 9
ISO/NP 7937
Microbiology of the food chain -- Horizontal method for the enumeration of Clostridium perfringens -- Colony-count technique
10.99 07.100.30ISO/TC 34/SC 9
ISO 8455:2011/DAmd 1
50.00 67.140.20ISO/TC 34/SC 15
ISO/WD 8588
Sensory analysis -- Methodology -- "A" - "not A" test
20.99 67.240ISO/TC 34/SC 12
ISO/DIS 8968-4
Milk and milk products -- Determination of nitrogen content -- Part 4: Determination of protein and non protein nitrogen content and true protein content calculation (Reference method)
40.60 67.100.10ISO/TC 34/SC 5
ISO/CD 10272-1
Microbiology of the food chain -- Horizontal method for detection and enumeration of Campylobacter -- Part 1: Detection method
30.99 07.100.30ISO/TC 34/SC 9
ISO/CD 10272-2
Microbiology of the food chain -- Horizontal method for detection and enumeration of Campylobacter -- Part 2: Colony-count technique
30.99 07.100.30ISO/TC 34/SC 9
ISO/CD 10273
Microbiology of the food chain -- Horizontal method for the detection of Yersinia enterocolitica
30.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 10519
Oilseed residue-- Determination of chlorophyll content -- Spectrometric method
40.99 67.200.20ISO/TC 34/SC 2
ISO 11056:1999/DAmd 2
40.00 67.240ISO/TC 34/SC 12
ISO/DIS 11085
Cereals, cereals-based products and animal feeding stuffs -- Determination of crude fat and total fat content by the Randall extraction method
40.99 67.060ISO/TC 34/SC 4
ISO/FDIS 11136
Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
50.60 67.240ISO/TC 34/SC 12
ISO/DIS 11290-1
Microbiology of the food chain -- Horizontal method for the detection and enumeration of Listeria monocytogenes and other Listeria spp. -- Part 1: Detection method
40.00 07.100.30ISO/TC 34/SC 9
ISO/DIS 11290-2
Microbiology of the food chain -- Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. -- Part 2: Enumeration method
40.00 07.100.30ISO/TC 34/SC 9
ISO/DIS 11816-2
Milk and milk products -- Determination of alkaline phosphatase activity -- Part 2: Fluorometric method for cheese
40.20 67.100.30ISO/TC 34/SC 5
ISO 12228-2
Determination of individual and total sterols contents -- Gas chromatographic method -- Part 2: Olive oils and olive pomace oils
60.00 67.200.10ISO/TC 34/SC 11
ISO/NP 12824
Royal jelly -- Specifications
10.99ISO/TC 34
ISO/FDIS 12966-1
Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 1: Guidelines on modern gas chromatography of fatty acid methyl esters
50.20 67.200.10ISO/TC 34/SC 11
ISO/DIS 12966-4
Animal and vegetable fats and oils -- Determination of methyl esters of fatty acids -- Part 4: Capillary gas chromatographic method
50.00 67.200.10ISO/TC 34/SC 11
ISO/DIS 13299
Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
40.20 67.240ISO/TC 34/SC 12
ISO/NP 13484
Foodstuffs -- General requirements for molecular biology analysis for detection and identification of destructive organisms in plants and derived products
10.99ISO/TC 34/SC 16
ISO/CD 13904
Animal feeding stuffs -- Determination of tryptophan content
30.99 65.120ISO/TC 34/SC 10
ISO/NP 15141
Cereal and cereal products -- Determination of ochratoxin A -- High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
10.99ISO/TC 34/SC 4
ISO/NP 15213
Microbiology of the food chain -- Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions
10.99 07.100.30ISO/TC 34/SC 9
ISO/NP 15216-1
Microbiology of the food chain -- Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR -- Part 1: Method for quantification
10.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 16140-1
Microbiology of the food chain -- Method validation -- Part 1: Vocabulary
40.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 16140-2
Microbiology of the food chain -- Method validation -- Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method
40.99 07.100.30ISO/TC 34/SC 9
ISO/NP TS 16393
Molecular biomarker analysis -- Qualitative methods -- Validation scheme for binary analytical methods for food and food products
10.99ISO/TC 34/SC 16
ISO/DIS 16577
Molecular biomarker analysis -- Terms and definitions
40.20 67.050ISO/TC 34/SC 16
ISO/WD 16624
Wheat flour and durum wheat semolina -- Determination of the colour by reflectance diffused colorimetry
20.99 67.060ISO/TC 34/SC 4
ISO/DIS 16634-2
Food products -- Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
40.00 67.060
67.050
ISO/TC 34/SC 4
ISO/NP 16649-1
Microbiology of the food chain -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
10.99 07.100.30ISO/TC 34/SC 9
ISO/NP 16649-2
Microbiology of the food chain -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
10.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 16649-3
Microbiology of the food chain -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-beta-D-glucuronide
50.00 07.100.30ISO/TC 34/SC 9
ISO 16654:2001/CD Amd 1
30.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 16779
Sensory analysis -- Assessment (determination and verification) of the shelf life of foodstuffs
40.60 67.240ISO/TC 34/SC 12
ISO/CD 16958
Milk products and infant formulae - Determination of labelled fatty acid content - Capillary gas chromatographic method
30.99 67.100.10ISO/TC 34/SC 5
ISO/NP 17410
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of psychrotrophic microorganisms
10.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 17468
Microbiology of the food chain -- Technical requirements and guidance on establishment or revision of standard methods
40.60 07.100.30ISO/TC 34/SC 9
ISO/DIS 17604
Microbiology of the food chain -- Carcass sampling for microbiological analysis
40.99 07.100.30ISO/TC 34/SC 9
ISO/WD TR 17622
Molecular biomarker analysis -- SSR analysis of sunflower
20.20 67.050ISO/TC 34/SC 16
ISO/DTR 17623
Molecular biomarker analysis -- SSR analysis of maize
30.60 67.050ISO/TC 34/SC 16
ISO/PRF TS 17728.2
Microbiology of the food chain -- Sampling techniques for microbiological analysis of food and feed samples
50.20 07.100.30ISO/TC 34/SC 9
ISO/DIS 17780
Animal and vegetable fats and oils -- Determination of aliphatic hydrocarbons in vegetable oils
40.00 67.200.10ISO/TC 34/SC 11
ISO/DIS 18363-1
Animal and vegetables fats and oils -- Determination of fatty-acid-bound 3-chloropropane-1,2-diol (3-MCPD) and 2,3-epoxi-propane-1-ol (glycidol) -- Differential method using GC/MS -- Part 1: Method by GC/MS (Differential measurement)
40.60 67.200.10ISO/TC 34/SC 11
ISO/DIS 18465
Microbiology of the food chain - Quantitative analysis of emetic toxin (cereulide) using LC-MS/MS
40.00 07.100.30ISO/TC 34/SC 9
ISO/NP 18593
Microbiology of the food chain -- Horizontal methods for sampling techniques from surfaces using contact plates and swabs
10.99 07.100.30ISO/TC 34/SC 9
ISO/DIS 18743
Microbiology of the food chain -- Detection of Trichinella Larvae in meat by artificial digestion method
40.60 07.100.30ISO/TC 34/SC 9
ISO/DIS 18744
Microbiology of the food chain -- Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits
40.60 07.100.30ISO/TC 34/SC 9
ISO/CD 18787
Foodstuffs -- Determination of water activity
30.99 67.050ISO/TC 34
ISO/WD 18794
Coffee -- Sensorial analysis -- Vocabulary
20.20ISO/TC 34/SC 15
ISO/AWI 18862
Analysis of coffee and coffee products -- Determination of acrylamide -- Methods using HPLC-MS/MS and GC-MS after derivatization
20.00ISO/TC 34/SC 15
ISO/DTS 18867
Microbiology of the food chain -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Detection of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis
30.99 07.100.30ISO/TC 34/SC 9
ISO/CD 19020
Microbiology of the food chain -- Horizontal method for the detection of staphylococcal enterotoxins in food
30.99 07.100.30ISO/TC 34/SC 9
ISO/CD 19046-1
Cheese -- Determination of propionic acid by chromatography -- Part 1: Reference method
30.99 67.100.30
67.100.01
ISO/TC 34/SC 5
ISO/CD 19046-2
Cheese -- Determination of propionic acid by chromatography -- Part 2: Routine method
30.99 67.100.30
67.100.01
ISO/TC 34/SC 5
ISO/AWI 19048
Molecular biomarker analysis -- Multiplexed SSR analysis for varietal identification of basmati rice
20.00ISO/TC 34/SC 16
ISO/AWI 19343
Microbiology of the food chain -- Detection and quantification of histamine by HPLC method
20.00ISO/TC 34/SC 9
ISO/DIS 19344
Fermented milk products -- Quantification of lactic acid bacteria -- Flow cytometry method
40.20 67.100.10ISO/TC 34/SC 5
ISO/WD 19563
Determination of theanine in tea using high-performance liquid chromatography
20.20ISO/TC 34/SC 8
ISO/AWI 19657
Definition of criteria for a food ingredient to be considered as 'natural' -- Guidelines on technical definitions and criteria for natural food ingredients
20.00ISO/TC 34
ISO/CD 19942
Maize -- Specification
30.00 67.060ISO/TC 34/SC 4
ISO/CD 21033
Animal and vegetable fats and oils -- Determination of trace elements by inductively coupled plasma optical emission spectroscopy (ICP-OES)
30.60 67.200.10ISO/TC 34/SC 11
ISO/DIS 21415-2
Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means
40.99 67.060ISO/TC 34/SC 4
ISO/DIS 21528-1
Microbiology of the food chain -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 1: Detection of Enterobacteriaceae
40.20 07.100.30ISO/TC 34/SC 9
ISO/DIS 21528-2
Microbiology of the food chain -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 2: Colony-count method
40.20 07.100.30ISO/TC 34/SC 9
ISO/NP 21567
Microbiology of the food chain -- Horizontal method for the detection of Shigella spp.
10.99 07.100.30ISO/TC 34/SC 9
ISO/DTS 21569-3
Horizontal methods for molecular biomarker analysis -- Methods of analysis for the detection of genetically modified organisms and derived products -- Part 3: Construct-specific realtime PCR method for the detection of the P35S-pat -- sequence for screening for compounds of genetically modified organisms
30.99 67.050ISO/TC 34/SC 16
ISO/CD 21872
Microbiology of the food chain -- Horizontal method for the detection of potentially enteropathogenic Vibrio spp. -- Detection of species of Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus
30.99 07.100.30ISO/TC 34/SC 9
ISO/NP 22000
Food safety management systems -- Requirements for any organization in the food chain
10.99 67.020ISO/TC 34/SC 17
ISO/WD TS 22002-5
Prerequisite programmes on food safety -- Part 5: Transport and storage
20.20 67.040ISO/TC 34/SC 17
ISO/AWI TS 22002-6
Prerequisite programmes on food safety -- Part 6: Feed production
20.00ISO/TC 34/SC 17
ISO/NP 22117
Microbiology of the food chain -- Specific requirements and guidance for proficiency testing by interlaboratory comparison
10.99 07.100.30ISO/TC 34/SC 9
ISO/CD 22964
Microbiology of the food chain -- Horizontal method for the detection of Cronobacter spp.
30.99 67.100.01
07.100.30
ISO/TC 34/SC 9
ISO/DIS 27105
Milk and cheese -- Determination of hen's egg white lysozyme content by high performance liquid chromatography
40.00 67.100.01ISO/TC 34/SC 5
ISO 27608:2010/CD Amd 1
30.20 67.200.10ISO/TC 34/SC 11
ISO/DIS 27971
Cereals and cereal products -- Common wheat (Triticum aestivum L.) -- Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
40.99 67.060ISO/TC 34/SC 4
ISO/DTR 29263
Cereals and cereal products -- Sampling studies
30.20 67.060ISO/TC 34/SC 4
ISO 29841:2009/CD Amd 1
30.60 67.200.10ISO/TC 34/SC 11
ISO 29842:2011/DAmd 1
50.00 67.240ISO/TC 34/SC 12
ISO/WD TS 34700
Animal welfare management -- General requirements and guidance for organizations in the food supply chain
20.20ISO/TC 34