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UNE-EN 13806-1:2025 UNE
Status: Vigente/ 2025-10-29
Foodstuffs - Determination of trace elements - Part 1: Determination of total mercury in foodstuffs by atomic absorption spectrometry (AAS) - cold vapour technique after pressure digestion
UNE-EN 13806-2:2025 UNE
Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - Cold vapour technique after pressure digestion
UNE-EN 13806-3:2025 UNE
Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis)
UNE-EN ISO 16140-7:2025 UNE
Status: Vigente/ 2025-07-16
Microbiology of the food chain - Method validation - Part 7: Protocol for the validation of identification methods of microorganisms (ISO 16140-7:2024)
UNE-EN ISO 22174:2025 UNE
Status: Vigente/ 2025-04-09
Microbiology of the food chain - Polymerase chain reaction (PCR) for the detection and quantification of microorganisms - General requirements and definitions (ISO 22174:2024)
UNE-EN ISO 16140-4:2021/A1:2025 UNE
Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory - Amendment 1: Validation of a larger test portion size for qualitative methods (ISO 16140-4:2020/Amd 1:2024)
UNE-EN ISO 16140-2:2016/A1:2025 UNE
Microbiology of the food chain — Method validation — Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method — Amendment 1: Revision of qualitative method comparison study data evaluation, relative level of detection calculations in the interlaboratory study, calculation and interpretation of the relative trueness study, and inclusion of a commercial sterility testing protocol for specific products (ISO 16140-2:2016/A1:2024)
UNE-EN ISO 7218:2025 UNE
Status: Vigente/ 2025-03-26
Microbiology of the food chain - General requirements and guidance for microbiological examinations (ISO 7218:2024)
UNE-EN ISO 6887-1:2017/A1:2025 UNE
Status: Current/ 2025-02-12
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions - Amendment 1: Requirements and guidance on the use of larger test portion size for qualitative method (ISO 6887-1:2017/Amd 1:2024)
UNE-CEN ISO/TS 15213-3:2025 UNE
Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 3: Detection of Clostridium perfringens (ISO/TS 15213-3:2024)
UNE-EN 17855:2024 UNE
Status: Vigente/ 2024-11-27
Foodstuffs - Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs and crustaceans
UNE-EN ISO 15213-2:2024 UNE
Status: Vigente/ 2024-07-03
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 (ISO 15213-2:2023)
UNE-EN ISO 17468:2024 UNE
Status: Current/2024-06-05
Microbiology of the food chain - Technical requirements and guidance on the establishment or revision of a standardized reference method (ISO 17468:2023)
UNE-EN ISO 18743:2016/A1:2024 UNE
Status: Current/2024-04-17
Microbiology of the food chain - Detection of Trichinella larvae in meat by artificial digestion method - Amendment 1: Method validation studies and performance characteristics (ISO 18743:2015/Amd 1:2023)
UNE-EN ISO 6888-1:2022/A1:2024 UNE
Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium - Amendment 1 (ISO 6888-1:2021/Amd 1:2023)
UNE-EN ISO 6888-2:2022/A1:2024 UNE
Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 2: Method using rabbit plasma fibrinogen agar medium - Amendment 1 (ISO 6888-2:2021/Amd 1:2023)
UNE-EN 17851:2024 UNE
Status: Vigente/ 2024-03-06
Foodstuffs - Determination of elements and their chemical species -Determination of Ag, As, Cd, Co, Cr, Cu, Mn, Mo, Ni, Pb, Se, Tl, U and Zn in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion
UNE-EN ISO 10272-2:2018/A1:2024 UNE
Status: Vigente/ 2024-01-24
Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. - Part 2: Colony-count technique - Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp. and changes in the performance testing of culture media (ISO 10272-2:2017/Amd 1:2023)
UNE-EN ISO 10272-1:2018/A1:2023 UNE
Status: Vigente/ 2023-12-20
Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. - Part 1: Detection method - Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp., the use of growth supplement in Preston broth and changes in the performance testing of culture media (ISO 10272-1:2017/Amd 1:2023)
UNE-EN ISO 15213-1:2023 UNE
Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique (ISO 15213-1:2023)
UNE-EN ISO 16654:2002/A2:2023 UNE
Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia coli O157 - Amendment 2: Inclusion of performance testing of all culture media and reagents (ISO 16654:2001/Amd 2:2023)
UNE-EN ISO 21872-1:2018/A1:2023 UNE
Microbiology of the food chain - Horizontal method for the determination of Vibrio spp. - Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus - Amendment 1: Inclusion of performance testing of culture media and reagents (ISO 21872 1:2017/Amd 1:2023)
UNE-EN 15634-3:2023 UNE
Status: Vigente/ 2023-10-25
Foodstuffs - Detection of food allergens by molecular biological methods - Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR
UNE-EN 15634-4:2023 UNE
Foodstuffs - Detection of food allergens by molecular biological methods - Part 4: Peanut (Arachis hypogaea) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR
UNE-EN 15634-5:2023 UNE
Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
UNE-EN ISO 20976-2:2023 UNE
Status: Vigente/ 2023-10-04
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 (ISO 20976-2:2022)
UNE-EN ISO 22753:2023 UNE
Status: Vigente/ 2023-09-20
Molecular biomarker analysis - Method for the statistical evaluation of analytical results obtained in testing sub-sampled groups of genetically modified seeds and grains - General requirements (ISO 22753:2021, Corrected version 2022-11)
UNE-EN 16923:2023 UNE
Status: Vigente/ 2023-07-12
Foodstuffs - Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by SPE clean up and HPLC-MS/MS
UNE-EN 17641:2023 UNE
Status: Vigente/ 2023-05-24
Foodstuffs - Multimethod for the determination of aflatoxins, deoxynivalenol, fumonisins, ochratoxin A, T-2 toxin, HT-2 toxin and zearalenone by LC-MS/MS
UNE-EN ISO 23418:2023 UNE
Status: Vigente/ 2023-02-08
Microbiology of the food chain - Whole genome sequencing for typing and genomic characterization of bacteria - General requirements and guidance (ISO 23418:2022)
UNE-EN 17644:2022 UNE
Status: Vigente/ 2022-12-07
Foodstuffs - Detection of food allergens by liquid chromatography - mass spectrometry (LC-MS) methods - General considerations
UNE-EN 13708:2022 UNE
Status: Vigente/ 2022-11-23
Foodstuffs - Detection of irradiated foodstuff containing crystalline sugar by ESR spectroscopy
UNE-EN 1787:2022 UNE
Status: Vigente/ 2022-10-11
Foodstuff - Detection of irradiated foodstuff containing cellulose by ESR spectroscopy
UNE-EN ISO 4833-2:2014/A1:2022 UNE
Status: Vigente/ 2022-09-28
Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 °C by the surface plating technique - Amendment 1: Clarification of scope (ISO 4833-2:2013/Amd 1:2022)
UNE-EN ISO 20836:2022 UNE
Microbiology of the food chain - Polymerase chain reaction (PCR) for the detection of microorganisms - Thermal performance testing of thermal cyclers (ISO 20836:2021)
UNE-EN ISO 4833-1:2014/A1:2022 UNE
Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique - Amendment 1: Clarification of scope (ISO 4833-1:2013/Amd 1:2022)
UNE-EN ISO 6888-1:2022 UNE
Status: Vigente/ 2022-05-18
Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium (ISO 6888-1:2021)
UNE-EN ISO 6888-2:2022 UNE
Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 2: Method using rabbit plasma fibrinogen agar medium (ISO 6888-2:2021)
UNE-EN 17521:2022 UNE
Status: Vigente/ 2022-03-16
Foodstuffs - Determination of Alternaria toxins in tomato, wheat and sunflower seeds by SPE clean-up and HPLC-MS/MS
UNE-EN 17203:2022 UNE
Status: Vigente/ 2022-02-16
Foodstuffs - Determination of citrinin in food by HPLC-MS/MS
UNE-EN ISO 23036-1:2022 UNE
Status: Vigente/ 2022-01-19
Microbiology of the food chain - Methods for the detection of Anisakidae L3 larvae in fish and fishery products - Part 1: UV-press method (ISO 23036-1:2021)
UNE-EN ISO 23036-2:2022 UNE
Microbiology of the food chain - Methods for the detection of Anisakidae L3 larvae in fish and fishery products - Part 2: Artificial digestion method (ISO 23036-2:2021)
UNE-EN ISO 16140-3:2021 UNE
Status: Vigente/ 2022-01-26
Microbiology of the food chain - Method validation - Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory (ISO 16140-3:2021)
UNE-EN ISO 15216-1:2017/A1:2021 UNE
Status: Vigente/ 2021-12-07
Microbiology of the food chain - Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR - Part 1: Method for quantification - Amendment 1 (ISO 15216-1:2017/Amd 1:2021)
UNE-EN 17425:2021 UNE
Status: Vigente/ 2021-11-10
Foodstuffs - Determination of ergot alkaloids in cereals and cereal products by dSPE clean-up and HPLC-MS/MS
UNE-EN ISO 6887-3:2017/A1:2021 UNE
Status: Vigente/ 2021-09-22
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for the preparation of fish and fishery products - Amendment 1: Sample preparation for raw marine gastropods (ISO 6887-3:2017/Amd 1:2020)
UNE-EN ISO 16140-4:2021 UNE
Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory (ISO 16140-4:2020)
UNE-EN ISO 16140-5:2021 UNE
Microbiology of the food chain - Method validation - Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods (ISO 16140-5:2020)
UNE-EN 17424:2021 UNE
Status: Vigente/ 2021-06-30
Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization
UNE-EN ISO 6887-5:2021 UNE
Status: Vigente/ 2021-03-03
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2020)
