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Indian Standard Details

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Basic Details
IS Number : IS 5404 : 1984
Reviewed In : 2022
IS Title [Eng-Hn] : Methods for drawing and handling of food samples for microbiological analysis (First Revision)
No of Revision : 1
No of Amendments : 0
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: Fish, meat and their products
Sub Sub Group : Fisheries and aquaculture
Aspects: Methods of tests
Certification:
Ministry :
Short Commom Man's Title:
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 5404 : 1984 :
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 17383 : 2020 Microbiology of Food, Animal Feed and Water - Preparation, Production, Storage and Performance Testing of Culture Media FAD 31
3
IS 16122 : 2013 Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations FAD 31
International Standards Refered In IS 5404 : 1984 Standard contains no Cross Referenced International Standard.
IS 5404 : 1984 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 11396 : 1985 Test methods for determination of storability (Safe Storage Life) of foodgrains FAD 16
2 IS 14397 : 1996 Methods for detection, isolation and identification of pathogenic E. coli in foods FAD 31
3 IS 14987 : 2001 Microbiology - General guidance for the detection of vibrio parahaemoticus FAD 15
4 IS 4303 : Part 1 : 1975 Code of hygienic conditions for fish industry: Part 1 pre processing stage (First Revision) FAD 12
5 IS 4303 : Part 2 : 1975 Code of hygienic conditions for fish industry: Part 2 canning stage (First Revision) FAD 12
6 IS 5887 : Part 1 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 1 isolation, identification and enumeration of escherichia coli (First Revision) FAD 31
7 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
8 IS 5887 : Part 4 : 1999 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) FAD 31
9 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
10 IS 5887 : Part 7 : 1999 Methods for detection of bacteria responsible for food poisoning: Part 7 general guidance on methods for isolation and identification of shigella FAD 31
11 IS 5403 : 1999 Method for yeast and mould count of foodstuffs and animal feeds (First Revision) FAD 31
12 IS 6542 : 1972 Code for hygienic conditions for fruit and vegetable canning units FAD 10
13 IS/ISO 7402 : 1993 Microbiology - General Guidance for the Enumeration of Enterobacteriaceae without Resuscitation - MPN Technique and Colony-count Technique FAD 15
14 IS 14844 : 2000 Meat and meat products - Enumeration of lactic acid bacteria - Colony - Count technique at 30°C FAD 18
15 IS 14843 : 2017 Meat and meat products - Enumeration of presumptive pseudomonas spp. (First Revision) FAD 18
16 IS 16066 : 2017 Street food vendors - Food safety requirements (First Revision) FAD 15