{"id":341827,"date":"2024-10-19T23:58:29","date_gmt":"2024-10-19T23:58:29","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-15216-12017-tc\/"},"modified":"2024-10-25T23:11:53","modified_gmt":"2024-10-25T23:11:53","slug":"bs-en-iso-15216-12017-tc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-15216-12017-tc\/","title":{"rendered":"BS EN ISO 15216-1:2017 – TC"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
71<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
72<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
73<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
75<\/td>\n | 4 Principle 4.1 Virus extraction <\/td>\n<\/tr>\n | ||||||
76<\/td>\n | 4.2 RNA extraction 4.3 Real-time RT-PCR 4.4 Control materials 4.4.1 Process control virus 4.4.2 Double-stranded DNA (dsDNA) control 4.4.3 EC RNA control <\/td>\n<\/tr>\n | ||||||
77<\/td>\n | 4.5 Test results 5 Reagents 5.1 General 5.2 Reagents used as supplied <\/td>\n<\/tr>\n | ||||||
78<\/td>\n | 5.3 Prepared reagents <\/td>\n<\/tr>\n | ||||||
79<\/td>\n | 6 Equipment and consumables <\/td>\n<\/tr>\n | ||||||
81<\/td>\n | 7 Sampling 8 Procedure 8.1 General laboratory requirements 8.2 Virus extraction 8.2.1 Process control virus material 8.2.2 Negative process control 8.2.3 Food surfaces 8.2.4 Soft fruit, leaf, stem and bulb vegetables <\/td>\n<\/tr>\n | ||||||
82<\/td>\n | 8.2.5 Bottled water <\/td>\n<\/tr>\n | ||||||
83<\/td>\n | 8.2.6 Bivalve molluscan shellfish 8.3 RNA extraction <\/td>\n<\/tr>\n | ||||||
84<\/td>\n | 8.4 Real-time RT-PCR 8.4.1 General requirements 8.4.2 Real-time RT-PCR analysis <\/td>\n<\/tr>\n | ||||||
86<\/td>\n | 9 Interpretation of results 9.1 General 9.2 Construction of standard curves <\/td>\n<\/tr>\n | ||||||
87<\/td>\n | 9.3 Calculation of RT-PCR inhibition 9.4 Calculation of extraction efficiency <\/td>\n<\/tr>\n | ||||||
88<\/td>\n | 9.5 Sample quantification <\/td>\n<\/tr>\n | ||||||
89<\/td>\n | 10 Expression of results 11 Precision 11.1 Interlaboratory study 11.2 Repeatability <\/td>\n<\/tr>\n | ||||||
90<\/td>\n | 11.3 Reproducibility limit 12 Test report <\/td>\n<\/tr>\n | ||||||
91<\/td>\n | Annex\u00a0A (normative) Diagram of procedure <\/td>\n<\/tr>\n | ||||||
92<\/td>\n | Annex\u00a0B (normative) Composition and preparation of reagents and buffers <\/td>\n<\/tr>\n | ||||||
95<\/td>\n | Annex\u00a0C (informative) Real-time RT-PCR mastermixes and cycling parameters <\/td>\n<\/tr>\n | ||||||
96<\/td>\n | Annex\u00a0D (informative) Real-time RT-PCR primers and hydrolysis probes for the detection of HAV, norovirus GI and GII and mengo virus (process control) <\/td>\n<\/tr>\n | ||||||
99<\/td>\n | Annex\u00a0E (informative) Growth of mengo virus strain MC0 for use as a process control <\/td>\n<\/tr>\n | ||||||
100<\/td>\n | Annex\u00a0F (informative) RNA extraction using the NucliSENS\u00ae system <\/td>\n<\/tr>\n | ||||||
102<\/td>\n | Annex\u00a0G (informative) Generation of dsDNA control stocks <\/td>\n<\/tr>\n | ||||||
105<\/td>\n | Annex\u00a0H (informative) Generation of EC RNA stocks <\/td>\n<\/tr>\n | ||||||
107<\/td>\n | Annex\u00a0I (informative) Typical optical plate layout <\/td>\n<\/tr>\n | ||||||
109<\/td>\n | Annex\u00a0J (informative) Method validation studies and performance characteristics <\/td>\n<\/tr>\n | ||||||
120<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Microbiology of the food chain. Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR – Method for quantification<\/b><\/p>\n |