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Food & agriculture

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ISO 4833-1 – Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique

ISO 4833-1 – Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique

Training course on ISO 4833-1: Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique. (Published 2013)
5.000,00 LE
ISO 6579-1 – Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.

ISO 6579-1 – Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.

Training course on ISO 6579-1: Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.. (Reviewed 2022)
5.000,00 LE
ISO 14644-3 – Cleanrooms and associated controlled environments — Part 3: Test methods

ISO 14644-3 – Cleanrooms and associated controlled environments — Part 3: Test methods

Training course on ISO 14644-3: Cleanrooms and associated controlled environments — Part 3: Test methods. (Published 2019)
5.000,00 LE
ISO 6887-1 – Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions

ISO 6887-1 – Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions

Training course on ISO 6887-1: Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions. (Reviewed 2025)
5.000,00 LE