식품사슬의 미생물학 — 살모넬라의 검출, 계수 및 혈청형 구분을 위한 시험법 —제1부: 살모넬라의 검출
食物链微生物学.沙门氏菌检测、计数和血清分型的水平方法.第1部分:沙门氏菌属的检测
2021-12-31
ISO 6579-1-2017
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.
食物链的微生物学 - 沙门氏菌检测 计数和血清分型的水平方法 - 第1部分:沙门氏菌的检测
2017-02-23
ISO 6579-1-2017/Amd 1-2020
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp. — Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC
更宽的培养温度范围 修订附录D的状态 以及修正MSRV和SC的成分
2020-03-06
ISO 6887-1-2017/Amd 1-2024
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 — Amendment 1: Requirements and guidance on the use of a larger test portion size for qualitative methods
食品链微生物学——微生物检验用试验样品、初始悬浮液和十倍稀释液的制备——第1部分:初始悬浮液及十倍稀释溶液制备的一般规则——修正案1:定性方法中使用较大试验份数的要求和指导