To our valued customers,
Monday is the day:
Beuth Verlag will become DIN Media.
You can find out more about our new name and the reasons behind it here.
We ask for your understanding that, due to this change, we will be temporarily unavailable on Sunday. It will also not be possible to place any orders on Sunday.
But we will be there for you from Monday onwards with our new name.
Yours sincerely,
Beuth Verlag
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Microorganisms can influence meat products both positively and negatively. The former, technologically desirable, include starter cultures, which are required for the production of raw sausage and cured meats. The spoilage organisms cause the microbial spoilage of a food product; enzyme-active microorganisms belong to this group. The microorganisms of the second group can be distinguished between pathogenic and non-pathogenic. With the present method, the number of vegetative aerobic microorganisms can be determined in meat and meat products by means of the drop plating method. This thus provides an overview of the microbial load of the food. The standard serves both food quality assurance and consumer health protection. The committee responsible for this standard is NA 057-01-06 AA "Mikrobiologie der Lebensmittelkette" ("Microbiology of the food chain") at DIN.
This document replaces DIN 10161-2:1984-02 .