ISO 21527-2:2008 PDF

Scope: This part of ISO 21527 specifies a horizontal method for the enumeration of viable osmophilic yeasts and xerophilic moulds in products intended for human consumption or feeding of animals that have a water activity less than or equal to 0,95 (dry fruits, cakes, jams, dried meat, salted fish, grains, cereals and cereal products, flours, nuts, spices and condiments, etc. [Annex A]), by means of the colony count technique at 25 ℃± 1 ℃ (Reference [3]) This part of ISO 21527 does not apply to dehydrated products with water activity less than or equal to 0,60 (dehydrated cereals, oleaginous products, spices, leguminous plants, seeds, powders for instant drinks, dry products for domestic animals, etc) and does not allow the enumeration of mould spores (Reference (3]) Neither the identification of fungal tiara nor the examination of foods for mycotoxins lie within the scope of this part of ISO 21527. The method specified in this part of ISO 21527 is not suitable for enumeration of halophilic xerophilic fungi (i.e. Polypaectlurn pisce, Basipetospora halophila) such as may be found in dried fish

ISO 21527-2:2008 Referenced Document

ISO 21527-1 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0,95
ISO 6887 Microbiology - General Guidance for the Preparation of Dilutions for Microbiological Examination First Edition
ISO 7218 Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations AMENDMENT 1
ISO 8261 *， 2024-04-19 Update
ISO/TS 11133 Microbiology of food and animal feeding stuffs. Guidelines on preparation and production of culture media. Part 2: Practical guidelines on performance testing of culture media; Amendment 1: Test microorganisms for commonly used culture media*， 2011-02-01 Update

2008 ISO 21527-2:2008 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or equal to 0,95