Matematikk. Naturvitenskap

This document describes a procedure for the identification of meat and meat products derived from mammalia and poultry to the level of genus or species. The identification of meat species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (COI) [2], or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [3], [4]. The methodology allows the identification of a large number of frequently used as well as exotic meat species in foodstuffs. The decision whether the cytb or COI gene segment or both are used for meat identification depends on the declared meat species, the applicability of the PCR method for the meat species and the availability of comparative sequences in the public databases. This method has been successfully validated on raw meat, however, laboratory experience is available that it can also be applied to processed meat products. This document is usually unsuitable for the analysis of highly processed foods with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex meat products containing mixtures of two or more meat species.

This document describes a procedure for the identification of single bivalves to the level of genus or species.
The identification of bivalve species is carried out by PCR amplification of a segment of the mitochondrial 16S rRNA gene [1], [2] followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [5]. The methodology allows the identification of a large number of commercially important bivalve species.
This method has been successfully validated on raw mussels, however, laboratory experience is available that it can also be applied to processed, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried, deep-fried samples.
This document is usually unsuitable for the analysis of highly processed foods, e.g. tins of mussels, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex seafood products containing mixtures of two or more bivalve species.

The document specifies the test conditions and the levels of activity with which non-porous surfaces shall comply in order to justify a claim of bactericidal activity. It defines a protocol to validate the bactericidal character of a surface and to measure its performance. It is not used to substantiate cleaning or disinfecting properties.
Porous surfaces are excluded from the scope. Technical microbiological knowledge is required to apply this method. The document also specifies the terms and definitions used. It is applicable to surfaces claiming to perform an activity against vegetative bacteria. The compulsory test conditions will be defined in this document.
The activity data can be completed with other strains using the experimental design described in this document, varying the conditions to meet the needs of the intended -practice application(s).
It does not refer to methods for testing the toxicological and ecotoxicological properties of the surfaces.
This document is used to measure bactericidal action, not bacteriostatic effects.