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Indian Standard Details

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Basic Details
IS Number : IS 5887 (Part 8/Sec 1) : 2002
ISO 6888-1
Reviewed In : 2022
IS Title [Eng-Hn] : Methods for detection of bacteria responsible for food poisoning: Part 8 horizontal method for enumeration of coagulase - Positive stafwylococci (Staphylococcus Aureus And Other Species): Sec 1 technique using baird - Parker agar medium
No of Revision : 0
No of Amendments : 1
Technical Department : Food and Agriculture Department
Technical Committee : FAD 31 ( Food Microbiology Sectional Committee )
Language : English

Classification Details
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:
Ministry :
Short Commom Man's Title: Enumeration of coagulase-positive staphylococci
Itchs:
Degree of Equivalence: Identical under dual numbering
Identical/Equivalent Standards:ISO 6888-1 : 2021
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 5887 : Part 8 : Sec 1 : 2002 :
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 15990 : 2012 Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of meat and meat products FAD 18
3
IS 17448 : 2020 Microbiology of the Food Chain - Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination - Specific Rules for the Preparation of Fish and Fishery Products FAD 31
4
IS 17447 : 2020 Microbiology of the Food Chain - Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination - Specific Rules for the Preparation of Miscellaneous Products FAD 31
5
IS 17779 : 2021 Microbiology of the Food Chain — Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination — Part 5: Specific Rules for the Preparation of Milk and Milk Products (Adoption of ISO 6887-5:2020) FAD 31
6
IS 16980 : 2018 Microbiology of Food and Animal Feed - Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination - Specific Rules for the Preparation of Samples Taken at the Primary Production Stage FAD 31
7
IS 16122 : 2013 Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations FAD 31
8
IS 17383 : 2020 Microbiology of Food, Animal Feed and Water - Preparation, Production, Storage and Performance Testing of Culture Media FAD 31
International Standards Refered In IS 5887 : Part 8 : Sec 1 : 2002 Standard contains no Cross Referenced International Standard.
IS 5887 : Part 8 : Sec 1 : 2002 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 7835 : 2013 Edible medium - Fat soya flour - Specification (First Revision) FAD 16
2 IS 17130 : 2019 Table olive - Specification FAD 10
3 IS 1166 : 1986 Specification for condensed milk, partly skimmed and skimmed condensed milk (Second Revision) FAD 19
4 IS 1656 : 2007 Milk - Cereal based complementary foods - Specification (Fourth Revision) FAD 19
5 IS 14433 : 2007 Infant milk substitutes - Specification (First Revision) FAD 19
6 IS 15757 : 2007 Follow-up formula - Complementary foods - Specification FAD 19
7 IS 832 : PART 1 : 2021 Textiles - Determination of twist in yarns Part 1 Direct counting method TXD 1
8 IS 1165 : 2002 Milk powder - Specification (fifth Revision) FAD 19
9 IS 7839 : 1975 Specification for dried ice-cream mix FAD 19
10 IS 9584 : 1980 Specification for cheese powder FAD 19
11 IS 12898 : 1989 Dairy products - Yoghurt specification FAD 19
12 IS 2802 : 1964 Specification for ice-cream FAD 19
13 IS 2785 : 1979 Specification for natural cheese (Hard Variety), processed cheese, processed cheese spread and soft cheese (First Revision) FAD 19
14 IS 4079 : 1967 Specification for cannel rasogolla FAD 19
15 IS 5550 : 1970 Specification for burfi FAD 19
16 IS 4883 : 1980 Specification for Khoa (First Revision) FAD 19
17 IS 9617 : 1980 Specification for dahi FAD 19
18 IS 11602 : 1986 Specification for packed gulab jamuns FAD 19
19 IS 9532 : 1980 Specification for chakka and shrikhand FAD 19
20 IS 17424 : Part 5 : 2021 Glossary of Ayurvedic Terminology Part 5 Standardized Terminology for Body Structure and Function AYD 1
21 IS 3060 : 1979 Specification for pork sausages, canned (First Revision) FAD 18
22 IS 4951 : 1975 Specification for ham, canned (First Revision) FAD 18
23 IS/ISO 9994 : 2018 Lighters Safety specifications First Revision MED 23