prBAS CEN ISO/TS 15213-3:2026 Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 3: Detection of Clostridium perfringens
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 13806-1:2026 Foodstuffs - Determination of trace elements - Part 1: Determination of total mercury in foodstuffs by atomic absorption spectrometry (AAS) - cold vapour technique after pressure digestion
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 13806-2:2026 Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - cold vapour technique after pressure digestion
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 13806-3:2026 Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis)
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 15180:2026 Food processing machinery - Food depositors - Safety and hygiene requirements
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 16466-1:2026 Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 17677:2026 Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 17958:2026 Food authenticity - Determination of the δ13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 17972:2026 Food authenticity - Food authenticity and fraud - Concepts, terms and definitions
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 17992:2026 Food authenticity - Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 18003:2026 Food authenticity - Determination of 16-O-Methylcafestol content of green and roasted coffee - HPLC-method
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 18033:2026 Food authenticity - Quantitation of equine DNA relative to mammalian DNA in raw beef (meat)
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 18054:2026 Food authenticity - Determination of C and/or N isotope ratios in food by Elemental Analyser - Isotope Ratio Mass Spectrometry (EA-IRMS)
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN 18057:2026 Food authenticity - Quantitation of roe deer DNA relative to mammalian DNA in meat and meat products by real-time PCR
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN ISO 10519/A1:2026 Rapeseed - Determination of chlorophyll content - Spectrometric method - Amendment 1: Preparation of the calibration curve to determine the k factor
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN ISO 11781:2026 Molecular biomarker analysis - Requirements and guidance for single-laboratory validation of qualitative real-time polymerase chain reaction (PCR) methods
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN ISO 15213-2:2026 Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 2: Enumeration of Clostridium perfringens by colony-count technique
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN ISO 16140-3/A1:2026 Microbiology of the food chain - Method validation - Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory - Amendment 1: Protocol for verification of validated identification methods of microorganisms
10.99
BAS/TC 43
13.11.2025
10.03.2026
prBAS EN ISO 16140-4/A2:2026 Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory - Amendment 2: Protocol for single-laboratory validation of identification methods of microorganisms
