IS 5404 : 2024 Sampling, Transport, Storage and Sample Preparation of Food Samples for Microbiological Analysis
1 SCOPE
1.1 This standard prescribes the procedures for sampling, transport, storage and sample preparation of food samples for the purpose of microbiological analysis.
1.2 The procedure for sample preparation of following important types of foods and food categories are covered in this standard:
a) Meat and meat products;
b) Milk and milk products;
c) Egg and egg products;
d) Bakery goods, pastry and cakes, doughnuts and ready to eat products;
e) Fresh fruits and vegetables (pre packed);
f) Fermented products (Idli, Uttapam, etc) or other products containing viable microorganisms;
g) Beverages (alcoholic and non-alcoholic drinks and bottled waters, still carbonated);
h) Fish and fish products (raw fishery products, including fish, crustaceans, molluscs, tunicates, and echinoderms); and
j) Miscellaneous products [spices and inhibitory food materials, cocoa, and cocoa containing products, confectionery (bars or sweets), flours, cereal grains and by-products, animal feed, gelatin, margarine and spreads].
1.3 Because of the large variety of food products, this method might not be appropriate in every detail for certain products. In this case, different methods which are specific to these products can be used if absolutely necessary, for justified technical reasons.
2 REFERENCES
The standards listed in Annex A contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent edition of these standards.