This document specifies the protocols for conducting microbiological challenge tests for inactivation studies on vegetative bacteria and bacterial spores in the raw materials and ingredients, intermediate or end products.
The use of this document can be extended to yeasts which do not form mycelium.
Status: PublishedPublication date: 2022-10
Edition: 1Number of pages: 24
Technical Committee: ISO/TC 34/SC 9 Microbiology
- ICS :
- 07.100.30 Food microbiology
Buy this standard
|std 1 124||PDF + ePub|
|std 2 124||Paper|
ISO 20976-2:2022Stage: 60.60
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