Indian Standard Details

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IS Number : IS 5887 (Part 1) : 1976
Reviewed In : 2022
IS Title [Eng-Hn] : Methods for detection of bacteria responsible for food poisoning: Part 1 isolation, identification and enumeration of escherichia coli (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

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: Methods for Detection of Bacteria Responsible for Food Poisoning - Part I : Isolation, Identificatio
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Indian Standards Refered In IS IS 5887 : Part 1 : 1976 :
SNo IS Number Title Technical Committee
1
IS 5404 : 1984 Methods for drawing and handling of food samples for microbiological analysis (First Revision) FAD 31
2
IS 1070 : 1992 Reagent grade water - Specification (Third Revision) CHD 13
3
IS 6853 : 1973 Specification for peptone, microbiological grade FAD 31
4
IS 6851 : 1973 Specification for meat extract, microbiological grade FAD 31
5
IS 6852 : 1973 Specification for bile salts, microbiological grade FAD 31
6
IS 6850 : 1973 Specification for agar, microbiological grade FAD 31
7
IS 7004 : 1973 Specification for yeast extract, microbiological grade FAD 31
International Standards Refered In IS 5887 : Part 1 : 1976 Standard contains no Cross Referenced International Standard.
IS 5887 : Part 1 : 1976 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 4684 : 1975 Specification for edible groundnut flour (Expeller Pressed) (First Revision) FAD 16
5 IS 4307 : 1983 Specification for fish meal as livestock feed ingredient (Second Revision) FAD 5
6 IS 1164 : 1986 Specification for cocoa powder (Third Revision) FAD 6
7 IS 1479 : Part 3 : 1977 Methods of test for dairy industry: Part 3 bacteriological analysis of milk (First Revision) FAD 19
8 IS 873 : 1974 Specification for liquid glucose (First Revision) FAD 16
9 IS 14267 : Part 1 : 1995 Quick frozen vegetables specification: Part 1 quick frozen pea FAD 10
10 IS 14267 : Part 2 : 1995 Quick frozen vegetables specification: Part 2 Quick frozen cauliflower FAD 10
11 IS 14267 : Part 3 : 1995 Quick frozen vegetables specification: Part 3 Quick frozen spinach FAD 10
12 IS 14267 : Part 4 : 1995 Quick frozen vegetables - Specification: Part 4 quick frozen beans FAD 10
13 IS 16116 : 2013 Coconut milk powder - Specification FAD 10
14 IS 7402 : 2011 Ceramic water purifier filter candles - Specification (Second Revision) FAD 30
15 IS 12566 : 1989 Ready-to-eat extruded snacks - Specification FAD 24
16 IS 13264 : 1991 Ready khichdi mix - Specification FAD 24
17 IS 13265 : 1991 Ready vegetable pulav mix specification FAD 24
18 IS 13266 : 1991 Instant curried dal mix - Specification FAD 24
19 IS 13267 : 1991 Ready suji - Halwa mix - Specification FAD 24
20 IS 13354 : 1992 Ready upma mix - Specification FAD 24
21 IS 3137 : 1974 Specification for high-protein mixes for use as food supplements (First Revision) FAD 24
22 IS 7463 : 2004 Wheat flour for use in bakery industry - Specification (Second Revision) FAD 16
23 IS 7835 : 2013 Edible medium - Fat soya flour - Specification (First Revision) FAD 16
24 IS 7482 : 1989 Protein - Based beverages - Specification (First Revision) FAD 24
25 IS 7592 : 1989 Peanut chikki (Candy) - Specification (First Revision) FAD 24
26 IS 8211 : 1976 Specification for edible soya protein isolate FAD 24
27 IS 8212 : 1976 Specification for edible groundnut protein isolate FAD 24
28 IS 8220 : 1976 Specification for protein - Rich concentrated nutrient supplementary foods FAD 24
29 IS 8222 : 1976 Specification for edible leaf protein concentrate FAD 24
30 IS 13046 : 1991 Sweet potato flour - Specification FAD 16
31 IS 9038 : 1979 Specification for reconstitutable protein beverage food FAD 24
32 IS 9487 : 1980 Specification for `Ready-to-eat' Protein-rich Extruded Foods FAD 24
33 IS 14517 : 1998 Fish Processing Industry - Water and Ice - Technical Requirements FAD 12
34 IS 16147 : 2014 Carrageenan, food grade - Specification FAD 8
35 IS 5800 : 2003 Orange juice preserved exclusively by physical means - Specification (First Revision) FAD 10
36 IS 7732 : 2003 Apple juice preserved exclusively by physical means - Specification (First Revision) FAD 10
37 IS 6795 : 2007 Acacia (Arabic) gum, food grade - Specification (First Revision) FAD 8
38 IS 7237 : 1997 Carob bean gum, food grade - Specification (First Revision) FAD 8
39 IS 7238 : 1997 Tragacanth gum, food grade specification (First Revision) FAD 8
40 IS 7239 : 2007 Gum ghatti, food grade - Specification (First Revision) FAD 8
41 IS 7928 : 1993 Alginic acid, food grade - Specification (First Revision) FAD 8
42 IS 8713 : 2003 Mango juice preserved exclusively by physical means - Specification (First Revision) FAD 10
43 IS 9605 : 1992 Alpha - Amylase, food grade - Specification (First Revision) FAD 8
44 IS 11748 : 1986 Specification for meat extract (Beef), food grade FAD 18
45 IS 11771 : 1986 Specification for soup stock medium (Beef) FAD 18
46 IS 2536 : 1995 Meat and meat products - Mutton and goat meat (Chevon) - Fresh, chilled and frozen technical requirements (First Revision) FAD 18
47 IS 2537 : 1995 Meat and meat products - Beef and buffalo meat - Fresh, chilled and frozen - Technical requirements (First Revision) FAD 18
48 IS 10763 : 1983 Specification for frozen minced fish meat FAD 12
49 IS 13398 : 1992 Alga spirulina, feed grade - Specification FAD 5
50 IS 8678 : 1977 Specification for vegetable protein - Based yoghurt (Vegetable Curds) FAD 16
51 IS 966 : 1999 Desiccated coconut - Specification (Second Revision) FAD 10
52 IS 16414 : 2015 Hypromellose (HPMC) capsule shells - Specification FAD 8
53 IS 16066 : 2017 Street food vendors - Food safety requirements (First Revision) FAD 15
54 IS 5719 : 2017 Gelatin, food grade - Specification (Second Revision) FAD 8
55 IS 16523 : 2018 Soup powder - Specification FAD 24
56 IS 13545 : 2018 Garam masala - Specification (First Revision) FAD 9
57 IS 16873 : 2018 Cassia gum, food grade - Specification FAD 8
58 IS 10502 : 2018 Guar gum, food grade - Specification (Second Revision) FAD 8
59 IS 1806 : 2018 Malted milk foods - Specification (Second Revision) FAD 19
60 IS 16877 : 2020 Processed Eucheuma Seaweed, Food Grade - Specification FAD 8
61 IS 12299 : 1998 Dairy whitener - Specification (First Revision) FAD 19
62 IS 1000 : 1989 Milk and milk products - Lactose commercial - Specification (First Revision) FAD 19
63 IS 1167 : 1965 Specification for casein (Edible Quality) (Revised) FAD 19
64 IS 13690 : 1992 Pasteurtzed butter - Specification FAD 19
65 IS 13662 : 1993 Isabgol husk - Specification FAD 16
66 IS 5162 : 1980 Specification for chhana (First Revision) FAD 19
67 IS 10484 : 1983 Specification for paneer FAD 19
68 IS 7694 : 2021 Series 1 freight containers Corner and intermediate fittings Specifications TED 33
69 IS 4493 : Part 1 : 2021 Hollow Metallic Waveguides Part 1 General requirements and measuring methods Second Revision LITD 6
70 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
71 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
72 IS 11923 : 1986 Specification for cocoa mass FAD 6
73 IS 1166 : 1986 Specification for condensed milk, partly skimmed and skimmed condensed milk (Second Revision) FAD 19
74 IS 1165 : 2002 Milk powder - Specification (fifth Revision) FAD 19
75 IS 1656 : 2007 Milk - Cereal based complementary foods - Specification (Fourth Revision) FAD 19
76 IS 11536 : 2007 Processed - Cereal based complementary foods - Specification (Second Revision) FAD 24
77 IS 15757 : 2007 Follow-up formula - Complementary foods - Specification FAD 19
78 IS 7839 : 1975 Specification for dried ice-cream mix FAD 19
79 IS 9584 : 1980 Specification for cheese powder FAD 19
80 IS 12898 : 1989 Dairy products - Yoghurt specification FAD 19
81 IS 2802 : 1964 Specification for ice-cream FAD 19
82 IS 2785 : 1979 Specification for natural cheese (Hard Variety), processed cheese, processed cheese spread and soft cheese (First Revision) FAD 19
83 IS 4079 : 1967 Specification for cannel rasogolla FAD 19
84 IS 5550 : 1970 Specification for burfi FAD 19
85 IS 4883 : 1980 Specification for Khoa (First Revision) FAD 19
86 IS 9617 : 1980 Specification for dahi FAD 19
87 IS 11602 : 1986 Specification for packed gulab jamuns FAD 19
88 IS 17424 : Part 5 : 2021 Glossary of Ayurvedic Terminology Part 5 Standardized Terminology for Body Structure and Function AYD 1