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prEN ISO 7889 Viešoji apklausa

Komentavimo iki data 2026-10-03

Jogurtas. Būdingų mikroorganizmų skaičiavimas. Kolonijų skaičiavimo būdas (ISO 7889:2026)

This document specifies a method for the enumeration of the characteristic microorganisms Lactobacillus delbrueckii subsp. bulgaricus (in short: L. bulgaricus) and Streptococcus thermophilus (in short: S. thermophilus) by means of the colony-count technique. The method is applicable to yoghurts (for the definition see CXS 243‑2003). The colony-count technique (pour plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 100 cfu/g. The colony-count technique (spread plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 1 000 cfu/g.

Skaityti, komentuoti projektą Peržiūrėti metaduomenis

prEN ISO 22344 Viešoji apklausa

Komentavimo iki data 2026-09-08

Molekulinių biologinių žymenų analizė. Vėžiagyvių ir jų produktų DNR brūkšninis kodavimas naudojant nustatytus mitochondrijų 16C rRNR ir citochromo c oksidazės I geno segmentus (ISO/DIS 22344:2026)

This document specifies a method for the taxonomic identification of single crustaceans to the genus or species level using DNA barcoding. It allows the identification of a large number of commercially important crustacean species. This method was validated on raw crustaceans. Laboratory experience indicates additional applicability to processed crustacean products, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried and deep-fried samples. The described method is usually unsuitable for the analysis of highly processed foods, e.g. tins of crustaceans, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex seafood products containing mixtures of two or more crustacean species. The identification of crustacean species is carried out by PCR amplification of either a shorter or longer segment of the mitochondrial 16S rRNA gene, or a segment of the cytochrome c oxidase I gene (cox1, syn. COI) or any combination of the three markers, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases.

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