ISO系列食品微生物学相关标准汇编（更新至202511）

一、通用要求

1．ISO 7218-2024 食品微生物学 一般要求和指南 Microbiology of the food chain—General requirements and guidance for microbiological examinations

2．ISO 11133-2014（Amd 1-2018、Amd 2-2020）  食品、动物饲料和水的微生物学 培养基的制备、生产、储存和性能试验 Microbiology of food, animal feed and water - Preparation, production, storage and performance testing of culture media

3．ISO 6887-1:2017 食品微生物学 用于微生物检验的试验样品的初始悬浮和十倍稀释液的制备 第1部分：初始悬浮液和十倍稀释液制备的一般规则 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

4．ISO 6887-2:2017 食品微生物学 用于微生物检验的试验样品的初始悬浮和十倍稀释液的制备 第2部分：肉及肉制品制备的特殊规则 Microbiology of the food chain— Preparation of test samples, initial suspension and decimal dilutions for microbiological examination— Part 2: Specific rules for the preparation of meat and meat products

5．ISO 6887-3:2017 食品微生物学 用于微生物检验的试验样品的初始悬浮和十倍稀释液的制备 第3部分：鱼及水产品制备的特殊规则 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

6．ISO 6887-4:2017 食品微生物学 用于微生物检验的试验样品的初始悬浮和十倍稀释液的制备 第4部分：对各种产品制备的特定规则 Microbiology of the food chain— Preparation of test samples, initial suspension and decimal dilutions for microbiological examination— Part 4: Specific rules for the preparation of miscellaneous products

7．ISO 6887-5:2020 食品微生物学 用于微生物检验的试验样品的初始悬浮和十倍稀释液的制备 第5部分：乳和乳制品制备的特殊规则 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

8．ISO 6887-6:2013 食品微生物学 用于微生物检验的试验样品的初始悬浮和十倍稀释液的制备 第6部分：初级生产阶段样品制备的特殊规则 Microbiology of food and animal feed— Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 6: Specific rules for the preparation of samples taken at the primary production stage

9．ISO 16140-1:2016 食物微生物学 方法验证 第1部分：词汇 Microbiology of the food chain - Method validation - Part 1：Vocabulary

10．ISO 16140-2:2016（Amd 1-2024） 食物微生物学 方法验证 第2部分：对照参考方法验证替代（专有）方法的方案 Microbiology of the food chain - Method validation - Part 2：Protocol for the validation of alternative (proprietary) methods against a reference method

11．ISO 16140-3:2021（Amd 1-2025）食品微生物学 方法验证 第3部分：单个实验室中参考方法和经验证的替代方法的验证方案 Microbiology of the food chain - Method validation - Part 3：Protocol for the verification of reference methods and validated alternative methods in a single laboratory

12．ISO 16140-4:2020（Amd 1-2024、Amd 2-2025） 食物微生物学 方法验证 第4部分：单个实验室方法验证方案 Microbiology of the food chain — Method validation — Part 4：Protocol for method validation in a single laboratory

13．ISO 16140-5:2020 食物微生物学检 方法验证 第5部分：非非专有方法的实验室间因子验证方案Microbiology of the food chain — Method validation — Part 5：Protocol for factorial interlaboratory validation for non-proprietary methods

14．ISO 16140-6:2019 食物微生物学检验 方法验证 第6部分：微生物学确认和分型程序的替代（专有）方法验证方案 Microbiology of the food chain — Method validation — Part 6：Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing procedures

15． ISO 16140-7:2024 食品微生物学 方法验证第7部分：微生物鉴定方法验证方案 Microbiology of the food chain—Method validation—Part 7:Protocol for the validationofidentification methods ofmicroorganisms

二、食品和动物饲料微生物学检验

1．ISO 4833-1:2013 食物微生物学 微生物计数水平法 第1部分：30℃菌落计数 平板倾注法Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique

2．ISO 4833-2:2013 食品微生物学 微生物计数水平法 第2部分：30℃菌落计数 表面接种法 Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 degrees C by the surface plating technique

3．ISO 21527-1:2008 食品和动物饲料微生物学 酵母和霉菌的计数 第1部分：水活性大于0.95的产品 菌落计数法Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1:Colony count technique in products with water activity greater than 0.95

4．ISO 21527-2:2008 食品和动物饲料微生物学 酵母和霉菌的计数 第2部分：水分活度小于等于0.95产品 菌落计数法 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds Part 2: Colony count technique in products with water activity less than or equal to 0.95

5．ISO 17410-2019 食物微生物学 嗜冷微生物水平计数法 Microbiology of the food chain — Horizontal method for the enumeration of psychrotrophic microorganisms

6．ISO 15214-1998 食品和动物饲料微生物学 嗜温性乳酸菌计数的通用方法 30℃菌落计数法Microbiology of food and animal feeding stuffs — horizontal method for the enumeration of mesophilic lactic acid bacteria-colony — count technique at 30 degrees C

7．ISO 4831-2006食品和动物饲料微生物学 大肠菌群检验和计数的水平方法 MPN法Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of coliforms — Most probable number technique

8．IS0 7251-2005 食品和动物饲料微生物学 大肠埃希氏菌假定检出和计数的水平法 最可能数（MPN)法 Microbiology of food and animal feeding stuffs—Horizontal method for the detection and enumeration of presumptive Escherichia coli —Most probable number technique

9．ISO 16649-1:2018 食品微生物学 β-葡萄糖醛酸酶阳性大肠埃希氏菌的水平方法 第1部分：44℃下用5-溴-4-氯-3-吲哚-β-D-葡萄糖苷酸的滤膜法 Microbiology of the food chain—Horizontal method for the enumeration of beta-glucuronidase—positive Escherichia coli Part 1: Colony-count technique at 44C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

10．ISO 16649-2:2001 食品和动物饲料微生物学 β-葡糖苷酸酶阳性大肠埃希氏菌记数的水平方法 第2部分：44℃下用5-溴-4-氯-3-吲哚-β-D-葡萄糖苷酸的菌落记数法 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli- Part 2:Colony-count technique at 44 °C using 5-bromo-4-chloro-3-indolyl β-D-glucuronide

11．ISO 16649-3:2015 食物微生物学 β-葡糖苷酸酶阳性大肠埃希氏菌计数的水平方法 第3部分: 采用5-溴-4-氯-3-吲哚-β-D-葡糖苷酸的检测和MPN法 Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide

12．ISO 16654:2001/Amd 2:2023 食品和动物饲料微生物学 大肠埃希氏菌O157 的水平检测方法Microbiology of food and animal feeding stuffs -Horizontal method for the detection of Escherichia coli O157

13．ISO ∕TS 13136-2012 食品和动物饲料微生物学 基于实时聚合酶链反应（PCR）的食品传播病原体检测方法 产志贺毒素大肠杆菌（STEC）的水平检测方法及O157、O111、O26、O103和O145的测定Microbiology of food and animal feed - Real-time polymerase chain reaction (PCR)-based method for the detection of food-borne pathogens - Horizontal method for the detection of Shiga toxin-producing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145

14．ISO 21528-1:2017 食品微生物学 肠杆菌科的水平检测和计数方法 第1部分：肠杆菌检测 Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae

15．ISO 21528-2:2017 食品微生物学 肠杆菌科的水平检测和计数方法 第2部分：平板计数法  Microbiology of the food chain —Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count technique

16．ISO 6579-1:2017/Amd 1:2020 食品微生物学 沙门氏菌检验 计数和血清分型的水平方法 第1部分：沙门氏菌属检测Microbiology of the food chain—Horizontal method for the detection, enumeration and serotyping of Salmonella Part 1: Detection of Salmonella spp.

17．ISO∕TS 6579-2:2012 食品和动物饲料微生物学 沙门氏菌检验 计数和血清分型用水平方法 第2部分MPN法 Microbiology of food and animal feed—Horizontal method for the detection, enumeration and serotyping of Salmonella Part 2: Enumeration by a miniaturized mostprobable number technique

18．ISO∕TR 6579-3-2014 食物微生物学 沙门氏菌检验 计数和血清分型用水平方法 第3部分： 沙门氏菌属血清分型指南 Microbiology of the food chain—Horizontal method for the detection, enumeration and serotyping of Salmonella Part 3 Guidelines for serotyping of Salmonella spp.

19．ISO 6579-4:2025 食品微生物学 沙门氏菌检验 计数和血清分型的水平方法 第4部分： 通过聚合酶链反应(PCR) 鉴定单相型鼠伤寒沙门氏菌(1,4，[5],12:i:-)  Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella Part 4: Identification of monophasic Salmonella Typhimurium (1,4,[5],12:i:-) by polymerase chain reaction (PCR)

20．ISO 21567-2004 食品和动物饲料微生物学 志贺氏菌的水平检测方法（中英文版）    Microbiology of food and animal feeding stuffs—Horizontal method for the detection of Shigella spp.

21．ISO 22964-2017 食品微生物学 克罗诺杆菌属的水平检测方法 （中英文版） Microbiology of the food chain — Horizontal method for the detection of Cronobacter spp.

22．ISO 10272-1:2017(Amd 1-2023) 食品微生物学 弯曲杆菌属的水平检测和计数方法 第1部分：检测方法 Microbiology of the food chain —Horizontal method for detection and enumeration of Campylobacter spp.— Part 1 Detection method

23．ISO 10272-2:2017（Amd 1-2023） 食物微生物学 弯曲杆菌属的水平检测和计数方法 第2部分：菌落计数法 Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. Part 2：Colony-count technique

24．ISO/ TS 18867-2015食品微生物学 食源性病原体检测用聚合酶链反应 (PCR) 致病性小肠结肠炎耶尔森氏菌和假结核耶尔森氏菌的检测 Microbiology of the food chain —Polymerase chain reaction (PCR) for the detection of food —borne pathogens-Detection of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis

25． ISO 6888-1:2021( Amd 1-2023) 食物微生物学 凝固酶阳性葡萄球菌（金黄色葡萄球菌和其他种）的水平计数法 第1部分：Baird-Parker琼脂培养基法 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

26．ISO 6888-2:2021（Amd 1-2023） 食物微生物学 凝血酶阳性葡萄球菌(金黄色葡萄球菌和其他种)的水平计数法 第2部分：兔血浆纤维蛋白原琼脂培养基技术  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

27．ISO 6888-3:2003 食品和动物饲料微生物学 凝血酶阳性葡萄球菌(金黄色葡萄球菌及其他种)的水平计数法 第3部分：低数值探测和MPN技术  Microbiology of food and animal feeding stuffs—Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3 Detection and MPN technique for low numbers

28．ISO 19020-2017 食物微生物学 食品中葡萄球菌肠毒素免疫酶检测的水平方法  Microbiology of the food chain. Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffs

29．ISO 7932-2004（Amd 1-2020） 食品和动物饲料微生物学 蜡样芽胞杆菌计数的水平方法 30℃ 菌落计数法 Microbiology of food and animal feeding stuffs— Horizontal method for the enumeration of presumptive Bacillus cereus—Colony-count technique at 30 °C

30．ISO 11290-1:2017 食物微生物学 单核细胞李斯特菌和李斯特菌属检测和计数的水平方法 第1部分：检测方法 Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. —Part 1 Detection method

31．ISO 11290-2:2017 食物微生物学 单核细胞李斯特菌和李斯特菌属检测和计数的水平方法 第2部分：计数法 Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp —Part 2 Enumeration method

32．ISO 15213-1:2023食物微生物学 梭状芽胞杆菌属检测和计数的水平方法 第1部分：基于菌落计数法的亚硫酸盐还原梭菌定量检测 ‌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

33．ISO 15213-2:2023食物微生物学 梭状芽胞杆菌属检测和计数的水平方法 第2部分：通过菌落计数技术对产气荚膜梭菌进行计数 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

34．ISO/TS 15213-3:2024食物微生物学 梭状芽胞杆菌属检测和计数的水平方法 第3部分：产气荚膜梭菌的检测 Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp.— Part 3: Detection of Clostridium perfringens

35．ISO 21872-1:2017（Amd 1-2023） 食物微生物学 弧菌属检验的水平测定法 第1部分：潜在致病性副溶血性弧菌、霍乱弧菌和创伤弧菌的检测 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

36．ISO/ TS 21872-2:2020 食物微生物学 弧菌属检验的水平测定法 第2部分：海产品中的全部和潜在的肠道致病性副溶血性弧菌 核酸杂交法计数法 Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 2 Enumeration of total and potentially enteropathogenic Vibrio parahaemolyticus in seafood nucleic acid hybridization

三、产品类：乳和乳制品、肉和肉制品等

1．ISO 14461-1|IDF 169-1:2005 乳和乳制品 微生物实验室的质量控制 第1部分：菌落计数的分析性能评定Milk and milk products-Quality control in microbiological laboratories-Part 1 Analyst performance assessment for colony counts

2．ISO 14461-2:2005 |IDF 169-2:2005 乳和乳制品 微生物实验室的质量控制 第2部分：平行板和后续稀释步骤的菌落计数可靠性测定 Milk and milk products-Quality control in microbiological laboratories-Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps

3．ISO 6611-2004 乳及乳制品 酵母菌和/或霉菌菌落形成单位计数法 25℃菌落计数法 Milk and milk products—Enumeration of colony-forming units of yeasts and/or moulds—Colony-count technique at 25 degrees C

4． ISO 8553|IDF 131-2004 牛奶 30℃微生物计数平板环法 Milk — Enumeration of microorganisms — Plate-loop technique at 30℃

5．ISO 29981-2024 乳制品 双歧杆菌计数 菌落计数技术 Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C

6． ISO 20128|IDF 192-2006 乳制品 选择性培养基上推定嗜酸乳杆菌计数 37℃菌落计数法Milk products—enumeration of presumptive Lactobacillus acidophilus on a selective medium—colony-count technique at 37 degrees C

7．ISO 17792-2006 乳及乳制品和发酵剂培养物 柠檬酸盐发酵乳酸菌的计数 25℃菌落计数技术 Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony -count technique at 25 degrees C

8．ISO 19344-2015 乳及乳制品发酵剂、发酵产品中乳酸菌计数 流式细胞仪法Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry

9．ISO 10932|IDF 223-2010 乳和乳制品 适用于双歧杆菌和非肠球菌乳酸菌（LAB）的抗生素最低抑菌浓度（MIC）测定 Milk and milk products-Determination of theminimal inhibitory concentration (MlC) ofantibiotics applicable to bifidobacteria and non.enterococcal lactic acid bacteria (LAB)

10．ISO 13559|IDF 553-2002 黄油、发酵乳和新鲜奶酪污染微生物在30℃时的菌落计数方法  Butter, fermented milks and fresh cheese—Enumeration of contaminating microorganisms-Colony-count techniqueat 30 ℃

11．ISO 7889-2003 酸奶 特征性微生物计数 37℃菌落计数法  Yogurt-enumeration of characteristic microorganisms-colony-count technique at 37 degrees C

12．ISO 9232|IDF 146 -2003（Amd 1-2023） 酸奶 鉴定特征性微生物（德氏乳杆菌保加利亚亚种和嗜热链球菌） 酸奶 鉴定特征性微生物（德氏乳杆菌保加利亚亚种和嗜热链球菌）Yogurt-Identification of characteristic microorganisms(Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

13．IS0 7698-1990 谷类、豆类及其制品 细菌、酵母菌和霉菌的计数 Cereals, pulses and derived products, enumeration of bacteria, yeasts and moulds

14．ISO 13720-2010 肉及肉制品 假单胞菌属的初步鉴定 Meat and meat products-Enumeration of presumptive Pseudomonas spp.

四、分子

1．ISO 22118-2011食品和动物饲料微生物学 聚合酶链式反应（PCR）的检测与定量 性能特性 Microbiology of food and animal feeding stuffs-polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens- performance characteristics

2．ISO 22174-2024 食物微生物学 聚合酶链式反应（PCR）的检测与定量 通用要求和定义 Microbiology of the food chain-polymerase chain reaction (PCR) for the detection and quantification of microorganisms-general requirements and definitions

3．ISO 20836-2021 食品微生物学 微生物检测用聚合酶链反应（PCR） 热循环器的热性能试验 Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of microorganisms — Thermal performance testing of thermal cyclers

4．ISO 20837-2006 食品和动物饲料微生物学 食物病原体检测用聚合酶链式反应(PCR) 定性检测的抽样准备要求 Microbiology of food and animal feeding stuffs - Polymerase chain reaction (PCR) for the detection of food-borne pathogens - Requirements for sample preparation for qualitative detection

5．ISO 20838-2006 食品和动物饲料微生物学 食物病原体检测用聚合酶链式反应(PCR) 定性方法的扩充和检测要求Microbiology of food and animal feeding stuffs - Polymerase chain reaction (PCR) for the detection of food-borne pathogens - Requirements for amplification and detection for qualitative methods

6．ISO 23418-2022 食品微生物学 细菌分型和基因组特性的全基因组测序 一般要求和指南Microbiology of the food chain — Whole genome sequencing for typing and genomic characterization of bacteria — General requirements and guidance

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