{"id":410301,"date":"2024-10-20T05:39:45","date_gmt":"2024-10-20T05:39:45","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-211502015a12022\/"},"modified":"2024-10-26T10:25:13","modified_gmt":"2024-10-26T10:25:13","slug":"bs-en-iso-211502015a12022","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-211502015a12022\/","title":{"rendered":"BS EN ISO 21150:2015+A1:2022"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
4<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
5<\/td>\n | European foreword Endorsement notice <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Blank Page <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 1\tScope 2\tNormative references 3\tTerms and definitions <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4\tPrinciple 5\tDiluents and culture media 5.1\tGeneral <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 5.2\tDiluent for the bacterial suspension (tryptone sodium chloride solution) 5.2.1\tGeneral 5.2.2\tComposition 5.2.3\tPreparation 5.3\tCulture media 5.3.1\tGeneral 5.3.2\tAgar medium for the suitability test (see Clause 11) [soybean-casein digest agar medium (SCDA) or tryptic soy agar (TSA)] <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 5.3.3\tEnrichment broth 5.3.4\tSelective agar medium for isolation of Escherichia coli <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Blank Page <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 5.3.5\tSelective agar medium for confirmation of Escherichia coli <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 6\tApparatus and glassware 7\tStrains of microorganisms 8\tHandling of cosmetic products and laboratory samples 9\tProcedure 9.1\tGeneral recommendation 9.2\tPreparation of the initial suspension in the enrichment broth 9.2.1\tGeneral <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | 9.2.2\tWater-miscible products 9.2.3\tWater-immiscible products 9.2.4\tFilterable products 9.3\tIncubation of the inoculated enrichment broth 9.4\tDetection and identification of Escherichia coli 9.4.1\tIsolation 9.4.2\tIdentification of Escherichia coli <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | 10\tExpression of the results (detection of Escherichia coli) 11\tNeutralization of the antimicrobial properties of the product 11.1\tGeneral 11.2\tPreparation of inoculum 11.3\tSuitability of the detection method 11.3.1\tProcedure <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | 11.3.2\tInterpretation of suitability test results 12\tTest report <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | Annex A (informative) Other enrichment broths <\/td>\n<\/tr>\n | ||||||
24<\/td>\n | Annex B (informative) Neutralizers of antimicrobial activity of preservatives and rinsing liquids <\/td>\n<\/tr>\n | ||||||
25<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Cosmetics. Microbiology. Detection of Escherichia coli<\/b><\/p>\n |