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Indian Standard Details

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Basic Details
IS Number : IS 5402 (Part 2) : 2021
ISO 4833-2:2013
IS Title [Eng-Hn] : Microbiology of the food chain- Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 C by the surface plating technique
No of Revision : 3
No of Amendments : 1
Technical Department : Food and Agriculture Department
Technical Committee : FAD 31 ( Food Microbiology Sectional Committee )
Language :

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Test Methods for Food Products
Aspects: Methods of tests
Certification:
Ministry : Ministry of Petroleum and Natural Gas
Short Commom Man's Title:
Itchs: N/A
Degree of Equivalence: Identical under dual numbering
Identical/Equivalent Standards: ISO 4833-2:2013
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 5402 : Part 2 : 2021 :
SNo IS Number Title Technical Committee
1
IS 16122 : 2013 Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations FAD 31
2
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
3
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
International Standards Refered In IS 5402 : Part 2 : 2021
SNo International Standard Number
1 ISO 6887 : 3 : 0 0
2 ISO 8199 : 0 : 0 0
3 ISO 8261 : 0 : 0 0
4 ISO 8655 : 0 : 0 0
5 ISO 11133 : 0 : 0 0
6 ISO 16140 : 0 : 0 0
7 ISO 19036 : 0 : 0 0
8 ISO 22174 : 0 : 0 0
IS 5402 : Part 2 : 2021 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 2802 : 1964 Specification for ice-cream FAD 19
2 IS 2785 : 1979 Specification for natural cheese (Hard Variety), processed cheese, processed cheese spread and soft cheese (First Revision) FAD 19
3 IS 5550 : 1970 Specification for burfi FAD 19
4 IS 4883 : 1980 Specification for Khoa (First Revision) FAD 19
5 IS/ISO 9994 : 2018 Lighters Safety specifications First Revision MED 23