Indian Standard Details

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IS Number : IS 5887 (Part 3) : 1999
ISO 6579
Reviewed In : 2022
IS Title [Eng-Hn] : Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision)
No of Revision : 2
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 31 ( Food Microbiology Sectional Committee )
Language : English

Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Detection of food borne pathogens
Aspects: Methods of tests
Certification: Not Certifiable
Ministry : Ministry of Health and Family Welfare, Ministry of Agriculture - Department of Agriculture and Farmer Welfare, Ministry of Animal Husbandry, Dairying And Fisheries, Ministry of Food Processing Industries
Short Commom Man's Title: General guidance on methods for the detection of salmonella
Itchs: N/A
Degree of Equivalence: Identical under dual numbering
Identical/Equivalent Standards:ISO 6579:1993
Organisation :

Indian Standards Refered In IS IS 5887 : Part 3 : 1999 :
SNo IS Number Title Technical Committee
1
IS 10232 : 2020 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 ) FAD 31
2
IS 5404 : 1984 Methods for drawing and handling of food samples for microbiological analysis (First Revision) FAD 31
International Standards Refered In IS 5887 : Part 3 : 1999 Standard contains no Cross Referenced International Standard.
IS 5887 : Part 3 : 1999 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 13334 : Part 1 : 2014 Skimmed milk powder - Specification: Part 1 standard grade (Second Revision) FAD 19
2 IS 5191 : 1993 Sodium alginate,food grade specification (First Revision) FAD 8
3 IS 13334 : Part 2 : 2014 Skimmed milk powder - Specification: Part 2 extra grade (First Revision) FAD 19
4 IS 1164 : 1986 Specification for cocoa powder (Third Revision) FAD 6
5 IS 6762 : 1986 SpeciflCation for drinking chocolate (Sweetened Cocoa Powder) (Second Revision) FAD 6
6 IS 873 : 1974 Specification for liquid glucose (First Revision) FAD 16
7 IS 16116 : 2013 Coconut milk powder - Specification FAD 10
8 IS 10038 : 1981 Specification for textured plant protein foods prepared by extrusion cooking FAD 24
9 IS 11300 : 2011 Spices and condiments - Caraway seeds - Specification (First Revision) FAD 9
10 IS 13446 : 2009 Spices and condiments - Large cardamom - Capsules and seeds - Specification (Second Revision) FAD 9
11 IS 2443 : 2008 Spices and condiments - Coriander, whole and ground - Specification (Third Revision) FAD 9
12 IS 3796 : 2011 Spices and condiments - Fennel seeds, whole - Specification (Second Revision) FAD 9
13 IS 3797 : 2011 Spices and condiments - Celery seeds - Specification (Second Revision) FAD 9
14 IS 4811 : 2014 Cinnamon whole - Specification (Second Revision) FAD 9
15 IS 5452 : 2008 Dehydrated garlic - Specification (Second Revision) FAD 9
16 IS 2323 : 2011 Spices and condiments - Mustard, whole and ground - Specification (Second Revision) FAD 9
17 IS 12566 : 1989 Ready-to-eat extruded snacks - Specification FAD 24
18 IS 13264 : 1991 Ready khichdi mix - Specification FAD 24
19 IS 13265 : 1991 Ready vegetable pulav mix specification FAD 24
20 IS 13266 : 1991 Instant curried dal mix - Specification FAD 24
21 IS 13267 : 1991 Ready suji - Halwa mix - Specification FAD 24
22 IS 13354 : 1992 Ready upma mix - Specification FAD 24
23 IS 1005 : 1992 Edible maize starch (Corn Flour) - Specification (Third Revision) FAD 16
24 IS 7837 : 2013 Edible full - Fat soya flour - Specification (First Revision) FAD 16
25 IS 7482 : 1989 Protein - Based beverages - Specification (First Revision) FAD 24
26 IS 7487 : 1986 Specification for protein - Enriched biscuits (First Revision) FAD 24
27 IS 7592 : 1989 Peanut chikki (Candy) - Specification (First Revision) FAD 24
28 IS 8676 : 1977 Specification for edible coconut flour (Solvent Extracted) FAD 16
29 IS 13046 : 1991 Sweet potato flour - Specification FAD 16
30 IS 9488 : 1980 Specification for edible coconut protein concentrates FAD 24
31 IS 2237 : 1997 Prawns (Shrimps) - Frozen - Specification (ThirdRevision) FAD 12
32 IS 8076 : 2000 Frozen cuttle fish and squid - Specification (First Revision) FAD 12
33 IS 14514 : 1998 Clammeat - Frozen - Specification FAD 12
34 IS 14517 : 1998 Fish Processing Industry - Water and Ice - Technical Requirements FAD 12
35 IS 14890 : 2001 Sardines - Fresh, frozen and canned - Specification FAD 12
36 IS 14891 : 2001 Mackerel - Fresh, frozen and canned - Specification FAD 12
37 IS 14892 : 2000 Threadfin - Fresh and frozen - Specification FAD 12
38 IS 16147 : 2014 Carrageenan, food grade - Specification FAD 8
39 IS 5800 : 2003 Orange juice preserved exclusively by physical means - Specification (First Revision) FAD 10
40 IS 7732 : 2003 Apple juice preserved exclusively by physical means - Specification (First Revision) FAD 10
41 IS 5707 : 1996 Agar, food grade - Specification (First Revision) FAD 8
42 IS 6795 : 2007 Acacia (Arabic) gum, food grade - Specification (First Revision) FAD 8
43 IS 7237 : 1997 Carob bean gum, food grade - Specification (First Revision) FAD 8
44 IS 7238 : 1997 Tragacanth gum, food grade specification (First Revision) FAD 8
45 IS 7239 : 2007 Gum ghatti, food grade - Specification (First Revision) FAD 8
46 IS 8713 : 2003 Mango juice preserved exclusively by physical means - Specification (First Revision) FAD 10
47 IS 9605 : 1992 Alpha - Amylase, food grade - Specification (First Revision) FAD 8
48 IS 15187 : 2016 Water Quality - Detection Of Salmonella Species (First Revision) FAD 31
49 IS 10382 : 1982 Specification for edible egg albumen powder FAD 18
50 IS 11748 : 1986 Specification for meat extract (Beef), food grade FAD 18
51 IS 11771 : 1986 Specification for soup stock medium (Beef) FAD 18
52 IS 12561 : 1988 Poultry products - Pickled quail eggs - Specification FAD 18
53 IS 13400 : 1992 Meat and meat Products - Chicken sausages - Specification FAD 18
54 IS 2536 : 1995 Meat and meat products - Mutton and goat meat (Chevon) - Fresh, chilled and frozen technical requirements (First Revision) FAD 18
55 IS 2537 : 1995 Meat and meat products - Beef and buffalo meat - Fresh, chilled and frozen - Technical requirements (First Revision) FAD 18
56 IS 10763 : 1983 Specification for frozen minced fish meat FAD 12
57 IS 5887 : Part 2 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision) FAD 31
58 IS 13398 : 1992 Alga spirulina, feed grade - Specification FAD 5
59 IS 966 : 1999 Desiccated coconut - Specification (Second Revision) FAD 10
60 IS 1165 : 2002 Milk Powder (Bi-lingual) FAD 19
61 IS 16414 : 2015 Hypromellose (HPMC) capsule shells - Specification FAD 8
62 IS 16066 : 2017 Street food vendors - Food safety requirements (First Revision) FAD 15
63 IS 16523 : 2018 Soup powder - Specification FAD 24
64 IS 13545 : 2018 Garam masala - Specification (First Revision) FAD 9
65 IS 7905 : 2018 Calcium alginate, food grade - Specification (Second Revision) FAD 8
66 IS 16873 : 2018 Cassia gum, food grade - Specification FAD 8
67 IS 10502 : 2018 Guar gum, food grade - Specification (Second Revision) FAD 8
68 IS 1806 : 2018 Malted milk foods - Specification (Second Revision) FAD 19
69 IS 3880 : 2019 Mango pulp/puree - Specification (Second Revision) FAD 10
70 IS 3883 : 2019 Tomato puree - Specification (Second Revision) FAD 10
71 IS 3884 : 2019 Tomato paste - Specification (Second Revision) FAD 10
72 IS 13688 : 2020 Packaged Pasteurized Milk — Specification ( Second Revision ) FAD 19
73 IS 16877 : 2020 Processed Eucheuma Seaweed, Food Grade - Specification FAD 8
74 IS 1908 : 2020 Spices and Condiments — Ginger, Whole and Ground — Specification ( Fourth Revision ) FAD 9
75 IS 3500 : 2020 Mango Chutney — Specification ( First Revision ) FAD 10
76 IS 16521 : 2017 Spices and condiments - White pepper, whole and ground - Specification FAD 9
77 IS 12299 : 1998 Dairy whitener - Specification (First Revision) FAD 19
78 IS 1000 : 1989 Milk and milk products - Lactose commercial - Specification (First Revision) FAD 19
79 IS 1167 : 1965 Specification for casein (Edible Quality) (Revised) FAD 19
80 IS 13690 : 1992 Pasteurtzed butter - Specification FAD 19
81 IS 5162 : 1980 Specification for chhana (First Revision) FAD 19
82 IS 10484 : 1983 Specification for paneer FAD 19
83 IS 7694 : 2021 Series 1 freight containers Corner and intermediate fittings Specifications TED 33
84 IS 4493 : Part 1 : 2021 Hollow Metallic Waveguides Part 1 General requirements and measuring methods Second Revision LITD 6
85 IS 17515 : Part 3 : 2021 Energy performance of lifts escalators and moving walks Part 3: Energy calculation and classification of escalators and moving walks identical to ISO 25745-3 ETD 25
86 IS/IEC 60079 : Part 13 : 2017 Explosive Atmospheres Part 13 Equipment Protection by Pressurized Room ''p'' and Artificially Ventilated Room ''v'' ( First Revision ) ETD 22
87 IS 2867 : 1964 Specification for canned mangoes FAD 10
88 IS 3245 : 1965 Specification for canned peas FAD 10
89 IS 17554 : 2021 Fruits vegetables and derived products - Determination of sorbic acid content FAD 10
90 IS 3795 : 2010 Spices and condiments - Fenugreek, whole and ground - Specification (Second Revision) FAD 9
91 IS 4404 : 2010 Spices and condiments - Cloves, whole and ground - Specification (Third Revision) FAD 9
92 IS 1798 : 2010 Spices and condiments - Black pepper, whole and ground - Specification (Second Revision) FAD 9
93 IS 3576 : 2010 Spices and condiments - Turmeric, whole and ground - Specification (Third Revision) FAD 9
94 IS 4403 : 2010 Spices and condiments - Ajowan - Specification (Second Revision) FAD 9
95 IS 1165 : 2002 Milk powder - Specification (fifth Revision) FAD 19
96 IS 2447 : 2010 Spices and condiments - Cumin (Safed Jeera) whole - Specification (Third Revision) FAD 9
97 IS 2322 : 2010 Spices and condiments - Chilles, whole and ground (Powdered) - Specification (Third Revision) FAD 9
98 IS 17424 : Part 5 : 2021 Glossary of Ayurvedic Terminology Part 5 Standardized Terminology for Body Structure and Function AYD 1
99 IS 1907 : 1984 Specification for cardamom (Capsules And Seeds) (Second Revision) FAD 9
100 IS 1909 : 1992 Indian curry powder - Specification (First Revision) FAD 9
101 IS 1885 : Part 86 : 2022 Electrotechnical Vocabulary Part 86 Transmission LITD 12
102 IS 1885 : Part 87 : 2022 Electrotechnical Vocabulary – Part 713: Radio communications: transmitters, receivers, networks and operation LITD 12