{"id":344340,"date":"2024-10-20T00:10:59","date_gmt":"2024-10-20T00:10:59","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-184162015\/"},"modified":"2024-10-25T23:32:50","modified_gmt":"2024-10-25T23:32:50","slug":"bs-en-iso-184162015","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-184162015\/","title":{"rendered":"BS EN ISO 18416:2015"},"content":{"rendered":"

This International Standard gives general guidelines for the detection and identification of the specified microorganism Candida albicans<\/i> in cosmetic products. Microorganisms considered as specified in this International Standard might differ from country to country according to national practices or regulations.<\/p>\n

In order to ensure product quality and safety for consumers, it is advisable to perform an appropriate microbiological risk analysis to determine the types of cosmetic product to which this International Standard is applicable. Products considered to present a low microbiological (see ISO 29621<\/span> <\/span>) risk include those with low water activity, hydro-alcoholic products, extreme pH values, etc.<\/p>\n

The method described in this International Standard is based on the detection of Candida albicans<\/i> in a non-selective liquid medium (enrichment broth), followed by isolation on a selective agar medium. Other methods may be appropriate dependent on the level of detection required.<\/p>\n

\n
\n NOTE\n <\/div>\n

For the detection of Candida albicans<\/i>, subcultures can be performed on non-selective culture media followed by suitable identification steps (e.g. using identification kits).<\/p>\n<\/div>\n

Because of the large variety of cosmetic products within this field of application, this method may not be appropriate in every detail for some products (e.g. certain water immiscible products). Other International Standards ( ISO 18415<\/span> <\/span>) may be appropriate. Other methods (e.g. automated) may be substituted for the tests presented here provided that their equivalence has been demonstrated or the method has been otherwise shown to be suitable.<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
4<\/td>\nEuropean foreword
Endorsement notice <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\nIntroduction <\/td>\n<\/tr>\n
9<\/td>\n1 Scope
2 Normative references
3 Terms and definitions <\/td>\n<\/tr>\n
10<\/td>\n4 Principle
5 Diluents and culture media
5.1 General <\/td>\n<\/tr>\n
11<\/td>\n5.2 Diluent for the yeast suspension (tryptone sodium chloride solution)
5.2.1 General
5.2.2 Composition
5.2.3 Preparation
5.3 Culture media
5.3.1 General
5.3.2 Agar medium for suitability test (see Clause\u00a011) <\/td>\n<\/tr>\n
12<\/td>\n5.3.3 Enrichment broth <\/td>\n<\/tr>\n
13<\/td>\n5.3.4 Selective agar medium for isolation of Candida albicans
5.3.5 Corn meal agar with 1\u00a0% polysorbate 80
6 Apparatus and glassware
7 Strains of microorganisms <\/td>\n<\/tr>\n
14<\/td>\n8 Handling of cosmetic products and laboratory samples
9 Procedure
9.1 General recommendation
9.2 Preparation of the initial suspension in the enrichment broth
9.2.1 General
9.2.2 Water-miscible products <\/td>\n<\/tr>\n
15<\/td>\n9.2.3 Water-immiscible products
9.2.4 Filterable products
9.3 Incubation of the inoculated enrichment broth
9.4 Detection and identification of Candida albicans
9.4.1 Isolation
9.4.2 Identification of Candida albicans <\/td>\n<\/tr>\n
16<\/td>\n10 Expression of the results (detection of Candida albicans)
11 Neutralization of the antimicrobial properties of the product
11.1 General
11.2 Preparation of inoculum <\/td>\n<\/tr>\n
17<\/td>\n11.3 Suitability of the detection method
11.3.1 Procedure
11.3.2 Interpretation of suitability test results
12 Test report <\/td>\n<\/tr>\n
19<\/td>\nAnnex\u00a0A (informative) Other media <\/td>\n<\/tr>\n
24<\/td>\nAnnex\u00a0B (informative) Neutralizers of antimicrobial activity of preservatives and rinsing liquids <\/td>\n<\/tr>\n
25<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Cosmetics. Microbiology. Detection of Candida albicans<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2017<\/td>\n28<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":344347,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[125,2641],"product_tag":[],"class_list":{"0":"post-344340","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-07-100-40","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/344340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/344347"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=344340"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=344340"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=344340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}