{"id":344666,"date":"2024-10-20T00:12:39","date_gmt":"2024-10-20T00:12:39","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-211502015-tc\/"},"modified":"2024-10-25T23:35:48","modified_gmt":"2024-10-25T23:35:48","slug":"bs-en-iso-211502015-tc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-211502015-tc\/","title":{"rendered":"BS EN ISO 21150:2015 – TC"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
27<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
29<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
30<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
32<\/td>\n | 1\tScope 2\tNormative references 3\tTerms and definitions <\/td>\n<\/tr>\n | ||||||
33<\/td>\n | 4\tPrinciple 5\tDiluents and culture media 5.1\tGeneral <\/td>\n<\/tr>\n | ||||||
34<\/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\u00a011) [soybean-casein digest agar medium (SCDA) or tryptic soy agar (TSA)] <\/td>\n<\/tr>\n | ||||||
35<\/td>\n | 5.3.3\tEnrichment broth 5.3.4\tSelective agar medium for isolation of Escherichia coli <\/td>\n<\/tr>\n | ||||||
36<\/td>\n | 5.3.5\tSelective agar medium for confirmation of Escherichia coli <\/td>\n<\/tr>\n | ||||||
37<\/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 | ||||||
38<\/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 | ||||||
39<\/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 | ||||||
40<\/td>\n | 11.3.2\tInterpretation of suitability test results 12\tTest report <\/td>\n<\/tr>\n | ||||||
41<\/td>\n | Annex\u00a0A (informative) Other enrichment broths <\/td>\n<\/tr>\n | ||||||
44<\/td>\n | Annex\u00a0B (informative) Neutralizers of antimicrobial activity of preservatives and rinsing liquids <\/td>\n<\/tr>\n | ||||||
45<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Cosmetics. Microbiology. Detection of Escherichia coli<\/b><\/p>\n |