Home

Standards catalogue

Subscribe to updates

ISO/TC 34  - Food products

Items to be displayed:


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
30.60 67.200.20ISO/TC 34/SC 2
ISO/FDIS 734
Oilseed meals -- Determination of oil content -- Extraction method with hexane (or light petroleum)
50.00 67.200.20ISO/TC 34/SC 2
ISO/CD 749
Oilseed residues -- Determination of total ash
30.00 67.200.20ISO/TC 34/SC 2
ISO/CD 771
Oilseed residues -- Determination of moisture and volatile matter content
30.00 67.200.20ISO/TC 34/SC 2
ISO 2256:1984/CD Amd 1
30.00 67.220.10ISO/TC 34/SC 7
ISO/NP 2292
Cocoa beans -- Sampling
10.99 67.140.30ISO/TC 34/SC 18
ISO/NP 2451
Cocoa beans -- Specification and quality requirements
10.99 67.140.30ISO/TC 34/SC 18
ISO 5492:2008/DAmd 1
40.99 67.240
01.040.67
ISO/TC 34/SC 12
ISO 5495:2005/DAmd 1
40.20 67.240ISO/TC 34/SC 12
ISO 5985:2002/DAmd 1
40.99 65.120ISO/TC 34/SC 10
ISO 6495-1
Animal feeding stuffs -- Determination of water-soluble chlorides content -- Part 1: Titrimetric method
60.00 65.120ISO/TC 34/SC 10
ISO 6571:2008/CD Amd 1
30.00 67.220.10ISO/TC 34/SC 7
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.
40.60 07.100.30ISO/TC 34/SC 9
ISO/CD 6658
Sensory analysis -- Methodology -- General guidance
30.00 67.240ISO/TC 34/SC 12
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
40.60 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/CD 8588
Sensory analysis -- Methodology -- "A" - "not A" test
30.00 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/DIS 10272-1
Microbiology of food and animal feed -- Horizontal method for detection and enumeration of Campylobacter -- Part 1: Detection method
40.60 07.100.30ISO/TC 34/SC 9
ISO/DIS 10272-2
Microbiology of food and animal feed -- Horizontal method for detection and enumeration of Campylobacter -- Part 2: Colony-count technique
40.60 07.100.30ISO/TC 34/SC 9
ISO/CD 10273
Microbiology of the food chain -- Horizontal method for the detection of pathogenic Yersinia enterocolitica
30.99 07.100.30ISO/TC 34/SC 9
ISO/FDIS 10519
Rapeseed -- Determination of chlorophyll content -- Spectrometric method
50.00 67.200.20ISO/TC 34/SC 2
ISO/FDIS 11085
Cereals, cereals-based products and animal feeding stuffs -- Determination of crude fat and total fat content by the Randall extraction method
50.60 67.060ISO/TC 34/SC 4
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
40.60 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
40.60 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
40.60 67.100.30ISO/TC 34/SC 5
ISO/NP 12099
Animal feeding stuffs, cereals and milled cereal products -- Guidelines for the application of near infrared spectrometry
10.99 65.120ISO/TC 34/SC 10
ISO/DIS 12824
Royal jelly -- Specifications
40.60 67.180.10ISO/TC 34
ISO 12966-4
Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 4: Determination by capillary gas chromatography
60.00 67.200.10ISO/TC 34/SC 11
ISO/DIS 13299
Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
40.99 67.240ISO/TC 34/SC 12
ISO/CD 13301
Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
30.00 67.240ISO/TC 34/SC 12
ISO/CD 13484
Foodstuffs -- General requirements for molecular biology analysis for detection and identification of destructive organisms in plants and derived products
30.20 67.050ISO/TC 34/SC 16
ISO/DIS 13904
Animal feeding stuffs -- Determination of tryptophan content
40.60 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/CD 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
30.99 07.100.30ISO/TC 34/SC 9
ISO/FDIS 16140-1
Microbiology of the food chain -- Method validation -- Part 1: Vocabulary
50.60 07.100.30ISO/TC 34/SC 9
ISO/FDIS 16140-2
Microbiology of the food chain -- Method validation -- Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method
50.60 07.100.30ISO/TC 34/SC 9
ISO/AWI 16140-3
Microbiology of the food chain -- Method validation -- Part 3: Protocol for the verification of reference and alternative methods implemented in a single laboratory
20.00 07.100.30ISO/TC 34/SC 9
ISO/AWI 16140-4
Microbiology of the food chain -- Method validation -- Part 4: Protocol for in-house (single) laboratory method validation
20.00 07.100.30ISO/TC 34/SC 9
ISO/AWI 16140-5
Microbiology of the food chain ¿ Method validation -- Part 5: Protocol for factorial interlaboratory method validation
20.00 07.100.30ISO/TC 34/SC 9
ISO/AWI 16140-6
Microbiology of the food chain ¿ Method validation -- Part 6: Protocol for the validation of microbiological confirmation methods
20.00 07.100.30ISO/TC 34/SC 9
ISO/CD TS 16393
Molecular biomarker analysis -- Qualitative methods -- Validation scheme for binary analytical methods for food and food products
30.00 67.050ISO/TC 34/SC 16
ISO/DIS 16577
Molecular biomarker analysis -- Terms and definitions
40.99 67.050ISO/TC 34/SC 16
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
40.60 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 16654:2001/CD Amd 1
30.99 07.100.30ISO/TC 34/SC 9
ISO/FDIS 16779
Sensory analysis -- Assessment (determination and verification) of the shelf life of foodstuffs
50.20 67.240ISO/TC 34/SC 12
ISO/DIS 16958
Milk products and infant formulae -- Determination of fatty acid content -- Capillary gas chromatographic method
40.00 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/FDIS 17468
Microbiology of the food chain -- Technical requirements and guidance on establishment or revision of standard methods
50.60 07.100.30ISO/TC 34/SC 9
ISO/FDIS 17604
Microbiology of the food chain -- Carcass sampling for microbiological analysis
50.20 07.100.30ISO/TC 34/SC 9
ISO/DTR 17622
Molecular biomarker analysis -- SSR analysis of sunflower
30.99 67.050ISO/TC 34/SC 16
ISO/TS 17728
Microbiology of the food chain -- Sampling techniques for microbiological analysis of food and feed samples
60.00 07.100.30ISO/TC 34/SC 9
ISO/PRF 17780
Animal and vegetable fats and oils -- Determination of aliphatic hydrocarbons in vegetable oils
50.20 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)
50.00 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
40.60 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/FDIS 18743
Microbiology of the food chain -- Detection of Trichinella Larvae in meat by artificial digestion method
50.20 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
20.60ISO/TC 34/SC 15
ISO/CD 18862
Analysis of coffee and coffee products -- Determination of acrylamide -- Methods using HPLC-MS/MS and GC-MS after derivatization
30.99 67.140.20ISO/TC 34/SC 15
ISO/PRF TS 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
50.60 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
40.60 67.100.10ISO/TC 34/SC 5
ISO/CD 19381-1
Sustainable and traceable cocoa -- Part 1: Sustainability management system -- Requirements
30.20 67.140.30ISO/TC 34/SC 18
ISO/CD 19381-2
Sustainable and traceable cocoa -- Part 2: Performance requirements
30.20 67.140.30ISO/TC 34/SC 18
ISO/CD 19381-3
Sustainable and traceable cocoa -- Part 3: Traceability -- Requirements
30.20 67.140.30ISO/TC 34/SC 18
ISO/WD 19563
Determination of theanine in tea using high-performance liquid chromatography
20.20ISO/TC 34/SC 8
ISO/WD 19657
Definition of criteria for a food ingredient to be considered as 'natural' -- Guidelines on technical definitions and criteria for natural food ingredients
20.60ISO/TC 34
ISO/CD 19660
Cream -- Determination of fat content -- Acido-butyrometric method (Routine Method)
30.99 67.100.99ISO/TC 34/SC 5
ISO/CD 19662
Milk -- Determination of fat content -- Acido-butyrometric Method (Gerber method)
30.99 67.100.01ISO/TC 34/SC 5
ISO/CD 19942
Maize -- Specification
30.00 67.060ISO/TC 34/SC 4
ISO/AWI 20084
Animal and vegetable fats and oils -- Determination of ascorbyl palmitate and phenolic antioxidants using high-performance liquid chromatography (HPLC)
20.00ISO/TC 34/SC 11
ISO/AWI 20147
Foodstuffs -- Methods of analysis for the detection of buffalo meat in meat products -- Qualitative nucleic acid based methods
20.00ISO/TC 34/SC 16
ISO/NP 20148
Species identification of meat and meat products by multiplex PCR
10.99ISO/TC 34/SC 16
ISO/AWI 20224
Detection of animal derived materials in foodstuffs and feedstuffs by real-time PCR
20.00ISO/TC 34/SC 16
ISO/WD 20588
Animal feeding stuffs -- Terminology
20.20ISO/TC 34/SC 10
ISO/CD 20613
Sensory Analysis --- Guidelines for application of sensory analysis in food quality control
30.00 67.240ISO/TC 34/SC 12
ISO/DIS 20633
Infant formula and adult nutritionals -- Determination of vitamin E and vitamin A by normal phase high performance liquid chromatography
40.00 67.050ISO/TC 34
ISO/DIS 20634
Infant formula and adult nutritionals -- Determination of vitamin B12 by reversed phase high performance liquid chromatography (RP-HPLC)
40.00 67.050ISO/TC 34
ISO/NP 20635
Infant formula and adult nutritionals -- Determination of vitamin C by ultra-performance liquid chromatography with ultraviolet detection
10.99ISO/TC 34
ISO/NP 20636
Infant formula and adult nutritionals -- Determination of vitamin D -- Ultra high performance liquid chromatography and tandem mass spectrometry (UHPLC-MS/MS)
10.99ISO/TC 34
ISO/DIS 20637
Infant formula and adult nutritionals -- Determination of myo-inositol by liquid chromatography and pulsed amperometry
40.00 67.050ISO/TC 34
ISO/DIS 20638
Infant formula -- Determination of nucleotides by liquid chromatography
40.00 67.050ISO/TC 34
ISO/DIS 20639
Infant formula and adult nutritionals -- Determination of pantothenic acid by ultra-performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)
40.00 67.050ISO/TC 34
ISO/DIS 20647
Infant formula and adult nutritionals -- Determination of total iodine by inductively coupled plasma mass spectrometry (ICP-MS)
40.00 67.050ISO/TC 34/SC 5
ISO/DIS 20649
Infant formula and adult nutritionals -- Determination of chromium, selenium and molybdenum by inductively coupled plasma mass spectrometry (ICP-MS)
40.00 67.050ISO/TC 34/SC 5
ISO/DIS 21033
Animal and vegetable fats and oils -- Determination of trace elements by inductively coupled plasma optical emission spectroscopy (ICP-OES)
40.60 67.200.10ISO/TC 34/SC 11
ISO/FDIS 21415-2
Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten and gluten index by mechanical means
50.60 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
40.60 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
40.60 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/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/WD 22000
Food safety management systems -- Requirements for any organization in the food chain
20.60 67.020ISO/TC 34/SC 17
ISO/DTS 22002-6
Prerequisite programmes on food safety -- Part 6: Feed and animal food production
30.20 67.040ISO/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/FDIS 22630
Oilseed meals -- Determination of oil content -- Rapid extraction method
50.00 67.200.20ISO/TC 34/SC 2
ISO/DIS 22964
Microbiology of the food chain -- Horizontal method for the detection of Cronobacter spp.
40.60 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
40.60 67.100.01ISO/TC 34/SC 5
ISO 27608:2010/DAmd 1
40.20 67.200.10ISO/TC 34/SC 11
ISO 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
60.00 67.060ISO/TC 34/SC 4
ISO/DTR 29263
Cereals and cereal products -- Sampling studies
30.60 67.060ISO/TC 34/SC 4
ISO 29841:2009/DAmd 1
40.60 67.200.10ISO/TC 34/SC 11
ISO/WD TS 34700
Animal welfare management -- General requirements and guidance for organizations in the food supply chain
20.60ISO/TC 34