Guidance for recommended microbiological test methods for spices and condiments
Abstract
This document sets out the standards and procedures for the detection and determination of microorganisms in spices and condiments.
Begin
2026-02-04
Planned document number
DIN/TS 10224
Project number
05702687
Responsible national committee
NA 057-05-07 AA - Spices and condiments
previous edition(s)
Guidance for recommended microbiological test methods for spices and condiments
2020-12
