ISO 20976-2:2022

Current Revision
Microbiology of the food chain - Requirements and guidelines for conducting challenge tests of food and feed products - Part 2: Challenge tests to study inactivation potential and kinetic parameters

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ISO 20976-2:2022

Microbiology of the food chain - Requirements and guidelines for conducting challenge tests of food and feed products - Part 2: Challenge tests to study inactivation potential and kinetic parameters

PUBLISH DATE 2022
ISO 20976-2:2022

This document specifies the protocols for conducting microbiological challenge tests for inactivation studies on *vegetative bacteria* and *bacterial spores* in the raw materials and ingredients, intermediate or end products.

The use of this document can be extended to *yeasts* which do not form mycelium.

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