{"id":445949,"date":"2024-10-20T08:44:20","date_gmt":"2024-10-20T08:44:20","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-174682023\/"},"modified":"2024-10-26T16:16:42","modified_gmt":"2024-10-26T16:16:42","slug":"bs-en-iso-174682023","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-174682023\/","title":{"rendered":"BS EN ISO 17468:2023"},"content":{"rendered":"<p>This document gives technical requirements and guidance on the establishment or revision of standardized reference methods used for the analysis of microorganisms in: \u2014&nbsp;&nbsp;&nbsp; products intended for human consumption; \u2014&nbsp;&nbsp;&nbsp; products for feeding animals; \u2014&nbsp;&nbsp;&nbsp; environmental samples in the area of food and feed production and handling; \u2014&nbsp;&nbsp;&nbsp; samples from the primary production stage. This document specifies the technical stages of the establishment of a new standardized reference method and of the revision of an existing standardized reference method. It includes, in particular, requirements and guidance on the validation of the selected method. This document is intended to be implemented in particular by ISO\/TC 34\/SC 9 and its corresponding structure at CEN level, which is CEN\/TC 463.<\/p>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>undefined  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>4.1 General  <br \/> 4.2 Technical steps  <br \/> 4.2.1 Step 1: Method(s) selection (mandatory)   <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>4.2.2 Step 2: Method(s) optimization (optional)  <br \/> 4.2.3 Step 3: Method(s) evaluation study (recommended)   <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>4.2.4 Step 4: \u201cReal life\u201d study (recommended)  <br \/> 4.2.5 Step 5: Selection of one candidate reference method for further validation (mandatory)  <br \/> 4.2.6 Step 6: Interlaboratory study (mandatory)   <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Microbiology of the food chain. Technical requirements and guidance on the establishment or revision of a standardized reference method<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2023<\/td>\n<td>20<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":445957,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[124,2641],"product_tag":[],"class_list":{"0":"post-445949","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-07-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/445949","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/445957"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=445949"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=445949"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=445949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}