| SNo |
IS Number |
Title |
Technical Committee |
|
1 |
IS 12014 : Part 1 : 1986 |
Methods for determination of organic preservatives in foodstuffs: Part 1 benzoic acid and its salts |
FAD 8 |
|
2 |
IS 13815 : 2010 |
Fruit and vegetable products - Determination of soluble solids content - Refractometric method (First Revision) |
FAD 10 |
|
3 |
IS 13816 : 2009 |
Fruit and vegetable products - Determination of mineral impurities content (First Revision) |
FAD 10 |
|
4 |
IS 14397 : 1996 |
Methods for detection, isolation and identification of pathogenic E. coli in foods |
FAD 31 |
|
5 |
IS 14988 : Part 1 : 2020 |
Microbiology of the Food Chain — Horizontal Method for Detection and Enumeration of Listeria monocytogenes and of Listeria spp. Part 1 Detection Method ( First Revision ) |
FAD 31 |
|
6 |
IS 15096 : 2002 |
Fruit and vegetable products - Determination of ethanol content |
FAD 10 |
|
7 |
IS 2860 : 1964 |
Methods of sampling and test for processed fruits and vegetable |
FAD 10 |
|
8 |
IS 5781 : 1993 |
Fruit and vegetable products - Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation (First Revision) |
FAD 10 |
|
9 |
IS 5887 : Part 3 : 1999 |
Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision) |
FAD 31 |
|
10 |
IS 5887 : Part 5 : 1976 |
Methods for detection of bacteria responsible for food poisoning: Part 5 Isolation, identification and enumeration of vibrio cholerae and vibrio parahaemolyticus (First Revision) |
FAD 31 |
|
11 |
IS 6542 : 1972 |
Code for hygienic conditions for fruit and vegetable canning units |
FAD 10 |
