NEN 5379
Spices and condiments - Microbiological examination
inactive, Most Current
| Organization: | NEN |
| Publication Date: | 1 December 1971 |
| Status: | inactive |
| Page Count: | 8 |
| ICS Code (Spices and condiments): | 67.220.10 |
| ICS Code (Food microbiology): | 07.100.30 |
scope:
This standard describes methods for the microbiological examination of spices and condiments. The examination is meant to give an insight into the microbiological state of the products concerned and to characterize this state by: a. the aerobic germ value; b. the number of moulds and yeasts to be grown; c. the presence or absence of entero bacteria; d. the presence or absence of Escherichia coli. This standard applies to spices and condiments, both whole and ground.
Document History
NEN 5379
December 1, 1971
Spices and condiments - Microbiological examination
This standard describes methods for the microbiological examination of spices and condiments. The examination is meant to give an insight into the microbiological state of the products concerned and...