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Pre-standard [WITHDRAWN]

DIN V 10224:2010-05

Guidance for recommended microbiological test methods for spices and condiments

German title
Leitfaden für empfohlene mikrobiologische Prüfverfahren für Gewürze und würzende Zutaten
Publication date
2010-05
Original language
German
Pages
11
Procedure
Pre-Standard

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Publication date
2010-05
Original language
German
Pages
11
Procedure
Pre-Standard
DOI
https://dx.doi.org/10.31030/1570638

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Overview

This pre-standard gives a summery of methods for the detection and determination of microorganisms, which are recommended by testing spices and condiments. The mentioned microorganisms do not specify an investigation spectrum. Representative microorganisms for which guide and warning values recommended by Deutsche Gesellschaft für Hygiene und Mikrobiologie (German Society for Hygiene and Microbiology) are available and which are at the same time relevant within the framework of requirements of the industry and/or trade have been selected. This pre-standard has been prepared by NA 057-05-07 AA "Gewürze und würzende Zutaten" ("Spices and condiments") of the Food and Agricultural Products Standards Committee (NAL).

Content
ICS
07.100.30
DOI
https://dx.doi.org/10.31030/1570638
Replacement amendments

This document has been replaced by: DIN/TS 10224:2020-12 .

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