prEN ISO 20976-2

Microbiology of the food chain — Requirements and guidelines for conducting challenge tests of food and feed products — Part 1: Challenge tests to study growth potential, lag time and maximum growth rate

Scope

This document sets out 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 could be extended to yeasts which do not form mycelium.