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Relevant
documents:
1._
MS 19:
Labelling of prepacked foods – General standard
2._
MS 21: Food and
food processing units – Code of hygienic conditions
3._
MS 115: Frozen
fish – Specification
4._
MS 237: Food
additives – General Standard
5._
MS 302:
Contaminants and toxins in foods and feed – General standard
6._
MS 624:
Nutrition labelling – Guidelines
7._
MS 625:
Nutrition claims – Guidelines
8._
MS 770: Fresh
fish –Specification
9._
MS 790: Code of
hygienic practice for fish and fishery products
10._
MS 1236:
Textured soy protein products – Specification;
11._
MS 1250: Meat
and meat products – Determination of moisture content
12._
MS 1251: Meat
and meat products – Determination of nitrogen content
13._
ISO 4833:
Microbiology of food and animal feeding stuffs – Horizontal method for the
enumeration of microorganisms – Colony-count technique at 30 degrees
14._
ISO 6579:
Microbiology of food and animal feeding stuffs – Horizontal method for the
detection of Salmonella spp.
15._
ISO 6888:
Microbiology of food and animal feeding stuffs – Horizontal method for the
enumeration of coagulase-positive staphylococci (Staphylococcus aureus and
other species)
16._
ISO 7251:
Microbiology of food and animal feeding stuffs – Horizontal method for the
detection and enumeration of presumptive Escherichia coli – Most probable
number technique
17._
ISO 7937:
Microbiology of food and animal feeding stuffs – Horizontal method for the
enumeration of Clostridium perfringens – Colony-count technique
18._
ISO 11290:
Microbiology of the food chain – Horizontal method for the detection and
enumeration of Listeria monocytogenes and of Listeria spp.
19._
ISO 21872-1:
Microbiology of food and animal feeding stuffs – Horizontal method for the
detection of potentially enteropathogenic Vibrio spp. – Part 1: Detection of
Vibrio parahaemolyticus and Vibrio cholera
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