Microbiology of the Food Chain — Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination — General Rules for the Preparation of Initial Suspension and Decimal Dilutions ( Second Revision )
Methods for detection of bacteria responsible for food poisoning: Part 1 isolation, identification and enumeration of escherichia coli (First Revision)
Methods for detection of bacteria responsible for food poisoning: Part 4 isolation and identification of clostridium perfringens (Clostridium Welchii) and clostridium botul inum and enumeration of clostridium perfringens (Second Revision)
Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision)
