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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/FDIS 663
Animal and vegetable fats and oils -- Determination of insoluble impurities content
50.20 67.200.10ISO/TC 34/SC 11
ISO/CD 676
Spices and condiments -- Botanical nomenclature
30.00 67.220.10
01.040.67
ISO/TC 34/SC 7
ISO/CD 712
Cereals and cereal products -- Determination of moisture content -- Reference method
30.00 67.060ISO/TC 34/SC 4
ISO/CD 749
Oilseed meal -- Determination of total ash
30.00 67.200.20ISO/TC 34/SC 2
ISO/CD 771
Oilseed meal -- Determination of moisture and volatile matter content
30.00 67.200.20ISO/TC 34/SC 2
ISO/CD 1208
Spices and condiments -- Determination of filth
30.00 67.220.10ISO/TC 34/SC 7
ISO 2256:1984/DAmd 1
40.60 67.220.10ISO/TC 34/SC 7
ISO/DIS 2292
Cocoa beans -- Sampling
40.60 67.140.30ISO/TC 34/SC 18
ISO/DIS 2451
Cocoa beans -- Specification and quality requirements
40.60 67.140.30ISO/TC 34/SC 18
ISO/NP 3509
Coffee and coffee products -- Vocabulary
10.99ISO/TC 34/SC 15
ISO/NP 3631
Citrus fruits -- Guide to storage
10.99 67.080.10ISO/TC 34/SC 3
ISO 3656:2011/DAmd 1
40.60 67.200.10ISO/TC 34/SC 11
ISO/FDIS 3960
Animal and vegetable fats and oils -- Determination of peroxide value -- Iodometric (visual) endpoint determination
50.20 67.200.10ISO/TC 34/SC 11
ISO/NP 3961
Animal and vegetable fats and oils -- Determination of iodine value
10.99 67.200.10ISO/TC 34/SC 11
ISO 5492:2008/Amd 1
60.00 67.240
01.040.67
ISO/TC 34/SC 12
ISO 5506:1988/NP Amd 1
10.99 67.200.20
65.120
ISO/TC 34/SC 2
ISO/FDIS 6320
Animal and vegetable fats and oils -- Determination of refractive index
50.20 67.200.10ISO/TC 34/SC 11
ISO 6571:2008/DAmd 1
40.60 67.220.10ISO/TC 34/SC 7
ISO/FDIS 6579-1.2
Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella -- Part 1: Detection of Salmonella spp.
50.20 07.100.30ISO/TC 34/SC 9
ISO/DIS 6658
Sensory analysis -- Methodology -- General guidance
40.60 67.240ISO/TC 34/SC 12
ISO/FDIS 6883
Animal and vegetable fats and oils -- Determination of conventional mass per volume (litre weight in air)
50.20 67.200.10ISO/TC 34/SC 11
ISO/FDIS 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
50.20 07.100.30ISO/TC 34/SC 9
ISO/FDIS 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
50.20 07.100.30ISO/TC 34/SC 9
ISO/FDIS 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
50.20 07.100.30ISO/TC 34/SC 9
ISO/FDIS 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
50.20 07.100.30ISO/TC 34/SC 9
ISO/NP 6887-5
Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 5: Specific rules for the preparation of milk and milk products
10.99 07.100.30ISO/TC 34/SC 9
ISO 6888-1:1999/CD Amd 2
Confirmation test using RPFA stab method
30.99 07.100.30ISO/TC 34/SC 9
ISO/CD 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
30.00 07.100.30ISO/TC 34/SC 9
ISO/CD 7305
Milled cereal products -- Determination of fat acidity
30.00 67.060ISO/TC 34/SC 4
ISO/NP 7540
Spices -- Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) -- Specification
10.99 67.220.10ISO/TC 34/SC 7
ISO/NP 7541
Spices and condiments -- Spectrophotometric determination of the extractable colour in paprika
10.99 67.220.10ISO/TC 34/SC 7
ISO/NP 7927-1
Fennel seed, whole or ground (powdered) -- Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) -- Specification
10.99 67.220.10ISO/TC 34/SC 7
ISO/CD 7971-2
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 2: Method of traceability for measuring instruments through reference to the international standard instrument
30.20 67.060ISO/TC 34/SC 4
ISO/CD 7971-3
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 3: Routine method
30.20 67.060ISO/TC 34/SC 4
ISO/FDIS 8534
Animal and vegetable fats and oils -- Determination of water content -- Karl Fischer method (pyridine free)
50.20 67.200.10ISO/TC 34/SC 11
ISO/DIS 8588
Sensory analysis -- Methodology -- "A" - "not A" test
40.20 67.240ISO/TC 34/SC 12
ISO/NP 9167
Rapeseed -- Determination of glucosinolates content -- Method using high-performance liquid chromatography
10.99 67.200.20ISO/TC 34/SC 2
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/FDIS 10273
Microbiology of the food chain -- Horizontal method for the detection of pathogenic Yersinia enterocolitica
50.00 07.100.30ISO/TC 34/SC 9
ISO/CD 11050
Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
30.00 67.060ISO/TC 34/SC 4
ISO 11133:2014/DAmd 1
40.20 07.100.20
07.100.30
ISO/TC 34/SC 9
ISO 11133:2014/CD Amd 2
30.99 07.100.20
07.100.30
ISO/TC 34/SC 9
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
40.99 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
40.99 07.100.30ISO/TC 34/SC 9
ISO 11746:2012/DAmd 1
40.00 67.060ISO/TC 34/SC 4
ISO 11747:2012/DAmd 1
40.00 67.060ISO/TC 34/SC 4
ISO/DIS 12099
Animal feeding stuffs, cereals and milled cereal products -- Guidelines for the application of near infrared spectrometry
50.00 65.120ISO/TC 34/SC 10
ISO/FDIS 12966-2
Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 2: Preparation of methyl esters of fatty acids
50.20 67.200.10ISO/TC 34/SC 11
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/DIS 13484
Molecular biomarker analysis -- General requirements for molecular biology analysis for detection and identification of plant pests
40.20 67.050ISO/TC 34/SC 16
ISO/DIS 13722
Microbiology of the food chain -- Enumeration of Brochothrix spp. -- Colony-count technique
40.60 07.100.30ISO/TC 34/SC 9
ISO/CD 15141
Cereal and cereal products -- Determination of ochratoxin A -- High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
30.00 67.060ISO/TC 34/SC 4
ISO/NP 15151
Milk, milk products, infant formula and adult nutritionals -- Determination of minerals and trace elements -- Inductively coupled plasma atomic emission spectrometry (ICP-AES) method
10.99ISO/TC 34/SC 5
ISO/FDIS 15216-1
Microbiology of the food chain -- Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR -- Part 1: Method for quantification
50.20 07.100.30ISO/TC 34/SC 9
ISO/FDIS 15302
Animal and vegetable fats and oils -- Determination of benzo[a]pyrene -- Reverse-phase high performance liquid chromatography method
50.00 67.200.10ISO/TC 34/SC 11
ISO/FDIS 15774
Animal and vegetable fats and oils -- Determination of cadmium content by direct graphite furnace atomic absorption spectrometry
50.20 67.200.10ISO/TC 34/SC 11
ISO/CD 16140-3
Microbiology of the food chain -- Method validation -- Part 3: Protocol for the verification of reference and validated alternative methods implemented in a single laboratory
30.00 07.100.30ISO/TC 34/SC 9
ISO/CD 16140-4
Microbiology of the food chain -- Method validation -- Part 4: Protocol for single-laboratory (in-house) method validation
30.60 07.100.30ISO/TC 34/SC 9
ISO/AWI 16140-5
Microbiology of the food chain -- Method validation -- Part 5: Protocol for factorial interlaboratory validation of non-proprietary methods
20.00 07.100.30ISO/TC 34/SC 9
ISO/CD 16140-6
Microbiology of the food chain -- Method validation -- Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing
30.60 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/CD 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
30.99 07.100.30ISO/TC 34/SC 9
ISO 16654:2001/DAmd 1
Annex B: Result of interlaboratory studies
40.99 07.100.30ISO/TC 34/SC 9
ISO/CD 17410
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of psychrotrophic microorganisms
30.99 07.100.30ISO/TC 34/SC 9
ISO/CD 17764-1
Animal feeding stuffs -- Determination of the content of fatty acids -- Part 1: Preparation of methyl esters
30.99 65.120ISO/TC 34/SC 10
ISO/CD 17764-2
Animal feeding stuffs -- Determination of the content of fatty acids -- Part 2: Gas chromatographic method
30.99 65.120ISO/TC 34/SC 10
ISO/CD 18363-3
Animal and vegetable fats and oils -- Determination of fatty-acid-bound chloropropanediols (MCPDs) and glycidol by GC/MS -- Part 3: Method using acid transesterification and measurement for 2-MCPD, 3-MCPD and glycidol
30.00 67.200.10ISO/TC 34/SC 11
ISO 18465
Microbiology of the food chain -- Quantitative determination of emetic toxin (cereulide) using LC-MS/MS
60.00 07.100.30ISO/TC 34/SC 9
ISO/DIS 18593
Microbiology of the food chain -- Horizontal methods for sampling techniques from surfaces using contact plates and swabs
40.20 07.100.30ISO/TC 34/SC 9
ISO/DIS 18787
Foodstuffs -- Determination of water activity
40.60 67.050ISO/TC 34
ISO/DIS 18794
Coffee -- Sensorial analysis -- Vocabulary
40.60 01.040.67
67.140.20
ISO/TC 34/SC 15
ISO/DIS 19020
Microbiology of food chain -- Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffs
40.60 07.100.30ISO/TC 34/SC 9
ISO/WD 19036
Microbiology of the food chain -- Guidelines for the estimation of measurement uncertainty for quantitative determinations
20.20 07.100.30ISO/TC 34/SC 9
ISO/TS 19046-1
Cheese -- Determination of propionic acid level by chromatography -- Part 1: Method by gas chromatography
60.00 67.100.30
67.100.01
ISO/TC 34/SC 5
ISO/TS 19046-2
Cheese -- Determination of propionic acid level by chromatography -- Part 2: Method by ion exchange chromatography
60.00 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/DIS 19343
Microbiology of the food chain -- Detection and quantification of histamine in fish and fishery products -- HPLC method
40.60 07.100.30ISO/TC 34/SC 9
ISO 19563
Determination of theanine in tea and instant tea in solid form using high-performance liquid chromatography
60.00 67.140.10ISO/TC 34/SC 8
ISO/DIS 19657
Definitions and technical criteria for food ingredients to be considered as natural
40.60 67.040ISO/TC 34
ISO/DIS 19660
Cream -- Determination of fat content -- Acido-butyrometric method
40.60 67.100.99ISO/TC 34/SC 5
ISO/DIS 19662
Milk -- Determination of fat content -- Acido-butyrometric (Gerber method)
40.60 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/NP 20249
Spices -- Determination of Sudan I, II, III and IV Dyes -- Method using HPLC/HPLC-MS/MS
10.99ISO/TC 34/SC 7
ISO/CD 20377
Dried parsley -- Specifications
30.60 67.220.10ISO/TC 34/SC 7
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
30.60 67.240ISO/TC 34/SC 12
ISO/DIS 20635
Infant formula and adult nutritionals -- Determination of vitamin C by (ultra) high performance liquid chromatography with ultraviolet detection ((U)HPLC-UV)
40.00 67.050ISO/TC 34
ISO/CD 20636
Fortified milk powders, infant formula and adult nutritionals -- Determination of vitamin D by liquid chromatography-mass spectrometry
30.20 67.050ISO/TC 34
ISO/NP 20667
Milk -- Determination of acetone content by continuous flow analyzer
10.99ISO/TC 34/SC 5
ISO/NP 20668
Milk -- Determination of beta-hydroxybutyric acid content by continuous flow analyzer
10.99ISO/TC 34/SC 5
ISO/NP 20715
Tea classification
10.99ISO/TC 34/SC 8
ISO/CD 20716
Oolong tea -- General specification
30.60 67.140.10ISO/TC 34/SC 8
ISO/NP 20784
Guidance on substantiation for sensory and consumer claims
10.99ISO/TC 34/SC 12
ISO/AWI 20813
Molecular biomarker analysis -- Methods of analysis for the identification and the detection of animal species from foods and food products -- General requirements and definitions
20.00ISO/TC 34/SC 16
ISO/NP 20948
Animal and vegetable fats and oils -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 by high-performance liquid chromatography
10.99ISO/TC 34/SC 11
ISO/DIS 20976-1
Microbiology of the food chain -- Guidelines for conducting challenge tests of food and feed products -- Part 1: Challenge tests to study the growth potential, lag time and the maximum growth rate
40.60 07.100.30ISO/TC 34/SC 9
ISO/NP 20980
Artichokes -- Specification and test methods
10.99ISO/TC 34/SC 3
ISO/NP 20981
Asparagus -- Specification and test methods
10.99ISO/TC 34/SC 3
ISO/NP 20982
Priests (Capparis spp.) -- Specification and test methods
10.99ISO/TC 34/SC 3
ISO/NP 20984
Cornelian -- Specification and test methods
10.99ISO/TC 34/SC 3
ISO/NP 20985
Test method for quantitative analysis of pesticide residues in apples and pears using chromatography (GC/MS)
10.99ISO/TC 34/SC 3
ISO/NP 20986
Test method for quantitative analysis of pesticide residues in apples and pears using chromatography (LC/MS)
10.99ISO/TC 34/SC 3
ISO/DIS 21294
Oilseeds -- Manual or automatic discontinuous sampling
40.60 67.200.20ISO/TC 34/SC 2
ISO/NP 21422
Milk, milk products, infant formula and adult nutritionals -- Determination of chloride by potentiometric titration
10.99ISO/TC 34/SC 5
ISO/NP 21424
Milk, milk products, infant formula and adult nutritionals -- Determination of minerals and trace elements -- Inductively coupled plasma mass spectrometry (ICP-MS) method
10.99ISO/TC 34/SC 5
ISO/CD 21446
Infant formula and adult nutritionals -- Determination of trans vitamin K1 content by normal phase high performance liquid chromatography (HPLC)
30.20 67.050ISO/TC 34
ISO/CD 21454
Milk -- Determination of urea content by continuous flow analyzer
30.00 67.100.01ISO/TC 34/SC 5
ISO/CD 21468
Infant formula and adult nutritionals -- Determination of total choline and carnitine content by lLiquid chromatography and tandem mass spectrometry (LC-MS/MS)
30.00 67.050ISO/TC 34
ISO/CD 21470
Infant formula and adult nutritionals -- Determination of vitamin B1, B2, B3 and B6 content by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
30.00 67.050ISO/TC 34
ISO/DIS 21528-1
Microbiology of the food chain -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 1: Detection of Enterobacteriaceae
40.99 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 21800
Spices and condiments -- Determination of moisture content
10.99ISO/TC 34/SC 7
ISO/NP 21803
Dried dill -- Specification
10.99ISO/TC 34/SC 7
ISO/NP 21846
Determination of composition of triacylglycerols and content of di-acylglycerols by capillary gas chromatography, in vegetable oils
10.99ISO/TC 34/SC 11
ISO/DIS 21872
Microbiology of the food chain -- Horizontal method for the detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus
40.60 07.100.30ISO/TC 34/SC 9
ISO/CD 22000
Food safety management systems -- Requirements for any organization in the food chain
30.60 03.100.70
67.020
ISO/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 22964
Microbiology of the food chain -- Horizontal method for the detection of Cronobacter spp.
50.00 67.100.01
07.100.30
ISO/TC 34/SC 9
ISO/AWI TS 26030
Sustainable development and social responsibility -- Guidance for using ISO 26000:2010 in the agri-food sector
20.00ISO/TC 34
ISO/DTR 29263
Cereals and cereal products -- Sampling studies
30.60 67.060ISO/TC 34/SC 4
ISO/NP 29822-2
Vegetable fats and oils -- Determination of relative amounts of 1,2- and 1,3-diacylglycerols -- Part 2: Isolation by solid phase extraction (SPE)
10.99ISO/TC 34/SC 11
ISO/DIS 34101-1
Sustainable and traceable cocoa beans -- Part 1: Requirements for sustainability management systems
40.20 03.100.70
67.140.30
ISO/TC 34/SC 18
ISO/DIS 34101-2
Sustainable and traceable cocoa beans -- Part 2: Requirements for performance (related to economic, social, and environmental aspects)
40.20 67.140.30ISO/TC 34/SC 18
ISO/DIS 34101-3
Sustainable and traceable cocoa beans -- Part 3: Requirements for traceability
40.20 67.140.30ISO/TC 34/SC 18
ISO/DIS 34101-4
Sustainable and traceable cocoa beans -- Part 4: Requirements for certification schemes
40.00 03.120.20
67.140.30
ISO/TC 34/SC 18