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07 |
MATHEMATICS. NATURAL SCIENCES |
Microbiology |
Food microbiology |
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| MS 5 : Part 2 : 1997 | |
| Methods of sampling and test for white refined sugar : Part 2 : Microbiological test (Second revision). | |
| This Malaysian Standard prescribes the microbiological test procedures for white refined sugar. The microbiological test methods include determination of mesophilic bacterial count, total yeasts and moulds, thermophilic-forming bacteria, flat sour spores, sulphide spoilage spores and thermophilic gas-producing anaerobes. This standard supersedes MS 5 : Part 2 : 1988. | |
| Price Code : C | |
| MS 231 : 1981 | |
| Specification and methods for the bacteriological testing for animal feeds and feedstuffs. | |
| Prescribes requirements and methods of testing for Salmonellae, coliform organisms, Bacillus anthracis and Clostridium botulinum. | |
| Price Code : B | |
| MS 226 : 1997 | |
| Specification for cereal grains (Maize, wheat and barley as animal feedstuffs) (Second revision). | |
| This Malaysian Standard prescribes the requirements and methods of sampling and test for cereal grains for use in animal feeds. The standard covers definition, general quality requirements, legal requirement, method of sampling, methods of test, as well as packing and marking requirements. This standard supersedes MS 226 : 1984. | |
| Price Code : A | |
| MS 1110 : Part 1 : 1988 | |
| Microbiological examination of meat and meat products : Part 1 : Detection of salmonellae. | |
| Specifies a reference method for the detection of salmonellae in all kids of meat and meat products. | |
| Price Code : C | |
| MS 1110 : Part 2 : 1989 | |
| Microbiological examination of meat and meat products : Part 2 : Detection and enumeration of coliforms and Escherichia coli. | |
| Specifies a test method to determine the presence of coliforms and E. Coli in meat and meat products such as meatburgers, meat frankfurters, canned meat and other similar products. | |
| Price Code : B | |
| MS 1110 : Part 3 : 1989 | |
| Microbiological examination of meat and meat products : Part 2 : Enumeration of mesophilic aerobic plate count. | |
| Specifies a reference method for the enumeration of viable mesophilic aerobic microorganism in meat and meat products. | |
| Price Code : A | |
| MS 1110 : Part 4 : 1989 | |
| Microbiological examination of meat and meat products : Part 4 : Detection and enumeration of Staphylococcus aureus. | |
| Specifies a reference method for the detection of and enumeration of Staphylococcus aureus in meat and meat products. | |
| Price Code : B | |
| MS 1110 : Part 5 : 1992 | |
| Microbiological examination of meat and meat products : Part 5 : Detection of Clostridum perfringens. | |
| This Malaysian Standard specifies a reference method for the detection of clostridium perfringens in meat and meat products or other food products intended for human consumption. | |
| Price Code : B | |
| MS 1587 : 2003 | |
| Microbiological examination of beverage and beverage products - The enumeration of micro-organisms (Colony count technique at 30 °C) (ISO 4833:1991, NEQ). | |
| This Malaysian Standard gives guidelines for the enumeration of micro-organisms present in beverage and beverage products, by counting the colonies growing in a solid medium after aerobic incubation at 30 °C. NOTE. A temperature of 30 °C is that most frequently used for the enumeration of total flora. However, if for particular reasons another temperature is used, it should be indicated in the test report. | |
| Price Code : A | |
| MS 1588 : 2003 | |
| Microbiological examination of beverage and beverage products - The enumeration of coliforms (Most probable number technique) (ISO 4831:1991, NEQ). | |
| This Malaysian Standard gives guidelines for the enumeration of coliforms present in beverage and beverage products, by means of the calculation of the most probable number (MPN) after incubation at 30 °C, 35 °C or 37 °C in a liquid medium, this temperature forming the subject of agreement between the parties concerned. NOTE. The incubation temperature of 30 °C is used when the aim of enumeration is technological, the temperature of 35 °C or 37 °C is used when the aim of the enumeration is more in the field of public health. | |
| Price Code : B | |
| MS 1589 : 2003 | |
| Microbiological examination of beverage and beverage products - The enumeration of yeast and moulds (Colony count technique at 25 °C) (ISO 7954:1987, NEQ). | |
| This Malaysian Standard gives guidelines for the enumeration of viable yeasts and moulds in beverage and beverage products by means of the colony count technique at 25 °C. NOTE. Owing to the nature of yeasts and moulds, the enumeration is subject to certain imprecisions. | |
| Price Code : A | |
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