Horizontal methods in the field of microbiological analysis of the food chain from primary production stage to food and animal feed products, including the environment of food production and handling
| Reference | Title | Type |
|---|---|---|
| ISO/TC 34/SC 9/WG 1 | Microbiological analysis of meat and meat products | Working group * |
| ISO/TC 34/SC 9/WG 2 | Statistics | Working group * |
| ISO/TC 34/SC 9/WG 3 | Method validation | Working group * |
| ISO/TC 34/SC 9/WG 4 | Proficiency testing | Working group * |
| ISO/TC 34/SC 9/WG 5 | Food microbiology - Culture media (JWG between ISO/TC 34/SC 9 and ISO/TC 147/SC 4) | Working group * |
| ISO/TC 34/SC 9/WG 6 | Food-borne parasites | Working group * |
| ISO/TC 34/SC 9/WG 7 | General requirements and guidance for microbiological examinations | Working group * |
| ISO/TC 34/SC 9/WG 8 | Preparation of test samples, initial suspension and decimal dilutions (Revision ISO 6887 series) | Working group * |
| ISO/TC 34/SC 9/WG 10 | Serotyping of Salmonella | Working group * |
| ISO/TC 34/SC 9/WG 11 | Detection of microbial contaminants in starter cultures and probiotics | Working group * |
| ISO/TC 34/SC 9/WG 12 | Detection of spoilage thermo-acidophilic sporeforming bacteria | Working group * |
| ISO/TC 34/SC 9/WG 13 | Enumeration of coagulase positive staphylococci using BP agar | Working group * |
| ISO/TC 34/SC 9/WG 15 | Enumeration of psychrotrophic microorganisms | Working group * |
| ISO/TC 34/SC 9/WG 16 | Yeasts and moulds | Working group * |
| ISO/TC 34/SC 9/WG 17 | Sampling techniques from surfaces of food/feed environment | Working group * |
| ISO/TC 34/SC 9/WG 18 | Enumeration of beta-glucuronidase-positive Escherichia coli | Working group * |
| ISO/TC 34/SC 9/WG 19 | Guidelines for conducting challenge tests | Working group * |
| ISO/TC 34/SC 9/WG 20 | Enumeration and confirmation of Bacillus cereus group bacteria | Working group * |
| ISO/TC 34/SC 9/WG 21 | Enumeration of Enterococci | Working group * |
| ISO/TC 34/SC 9/WG 23 | Sulfite reducing clostridia and C. perfringens | Working group * |
| ISO/TC 34/SC 9/WG 24 | Detection of Shigella | Working group * |
| ISO/TC 34/SC 9/WG 25 | Whole-genome sequencing for typing and genomic characterization | Working group * |
| ISO/TC 34/SC 9/WG 26 | Detection of Clostridium botulinum toxins | Working group * |
* The convener can be reached through the secretariat (See contact information below)
The committees below can access the documents of ISO/TC 34/SC 9 :
| Reference | Title | ISO/IEC |
|---|---|---|
| ISO/TC 34/SC 5 | Milk and milk products | ISO |
| ISO/TC 34/SC 16 | Horizontal methods for molecular biomarker analysis | ISO |
| ISO/TC 69/SC 6 | Measurement methods and results | ISO |
| ISO/TC 93 | Starch (including derivatives and by-products) | ISO |
| ISO/TC 147/SC 4 | Microbiological methods | ISO |
| ISO/TC 209 | Cleanrooms and associated controlled environments | ISO |
| ISO/TC 212 | Clinical laboratory testing and in vitro diagnostic test systems | ISO |
| ISO/TC 276 | Biotechnology | ISO |
ISO/TC 34/SC 9 can access the documents of the committees below :
| Reference | Title | ISO/IEC |
|---|---|---|
| ISO/TC 34/SC 5 | Milk and milk products | ISO |
| ISO/TC 34/SC 16 | Horizontal methods for molecular biomarker analysis | ISO |
| ISO/TC 69/SC 6 | Measurement methods and results | ISO |
| ISO/TC 147/SC 4 | Microbiological methods | ISO |
| ISO/TC 212 | Clinical laboratory testing and in vitro diagnostic test systems | ISO |
| ISO/TC 217 | Cosmetics | ISO |
| ISO/TC 276 | Biotechnology | ISO |
| Acronym | Title | Liaison type |
|---|---|---|
| AIIBP | International Association of the Manufacturers of Stocks and Soups | A |
| AOAC INTERNATIONAL | AOAC INTERNATIONAL, Association of Analytical Communities | A |
| AOCS | American Oil Chemists' Society | A |
| CAC | Codex Alimentarius Commission | A |
| EC - European Commission | European Commission | A |
| ICC - cereals | International Association for Cereal Science and Technology | A |
| ICMSF | International Commission on Microbiological Specifications for Foods of the IUMS | A |
| ICUMSA | International Commission for Uniform Methods of Sugar Analysis | A |
| IDF | International Dairy Federation | A |
| IUMS | International Union of Microbiological Societies | A |
| NMKL | Nordic Committee on Food Analysis NMKL | A |
| OICCC | International Office of Cocoa, Chocolate and Sugar Confectionery | A |
| OIE | World Organization for Animal Health (OIE) | A |
| WHO | World Health Organization | A |
| EU Specialty Food Ingredients | Federation of European Specialty Food Ingredients Industries | D |