DIN V 10224:2010
Guidance for recommended microbiological test methods for spices and condiments

Standard No.

DIN V 10224:2010

Release Date

2010

Published By

German Institute for Standardization

Latest

DIN V 10224:2010

DIN V 10224:2010 Referenced Document

• DIN 10103 Microbiological analysis of meat and meat products; determination of mesophilic sulfite reducting clostridia; method with poured plates (reference method)
• DIN 10120 Analysis of foodstuffs - Detection of Salmonella with impedance-method*， 2018-02-01 Update
• DIN 10135 Microbiology of food and animal feeding stuffs - Polymerase chain reaction (PCR) for the detection of food-borne pathogens - Method for the detection of salmonella*， 2013-05-01 Update
• DIN 10161-1 Microbiological analysis of meat and meat products; aerobic count at 30 °C; spatula method and method with poured plates (reference method)
• DIN EN ISO 22174 Microbiology of the food chain - Polymerase chain reaction (PCR) for the detection and quantification of microorganisms - General requirements and definitions (ISO/DIS 22174:2022); German and English version prEN ISO 22174:2022 / Note: Date of issue 20...*， 2022-11-01 Update
• DIN EN ISO 4833 
• DIN EN ISO 6579 Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp. (ISO 6579:2002+Amd 1:2007); German version EN ISO 6579:2002+A1:2007
• DIN EN 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 6887-1:2017); German ve*， 2017-07-01 Update
• DIN EN ISO 6887-4 Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017); German version EN ISO 6887-...*， 2017-07-01 Update
• DIN EN ISO 6888-1 Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium (ISO 6888-1:2021); German version EN ISO 6888-1:2021 / ...*， 2022-06-01 Update
• DIN EN ISO 6888-2 Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 2: Method using rabbit plasma fibrinogen agar medium (ISO 6888-2:2021); German version EN ISO 68...*， 2022-06-01 Update
• DIN EN ISO 7932 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C (ISO 7932:2004 + Amd 1:2020, Corrected version 2020-08); German version EN ISO 7932:2004 + A1...*， 2020-11-01 Update
• DIN ISO 16649-2 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of <beta>-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 °C using 5-bromo-4-chloro-3-indolyl <beta>-D-glucuronide (ISO 1...*， 2020-12-01 Update
• DIN ISO 21528-2 Microbiology of food and animal feeding stuffs - Horizontal methods for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count method (ISO 21528-2:2004)

DIN V 10224:2010 history

• 2020 DIN/TS 10224:2020 Guidance for recommended microbiological test methods for spices and condiments
• 2010 DIN V 10224:2010 Guidance for recommended microbiological test methods for spices and condiments