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ISO INTERNATIONAL STANDARD 18416 Secondedition 2015-12-01 Cosmetics Microbiology Detection of Candida albicans Cosmétiques Microbiologie - Détection de Candida albicans Reference number IS0 18416:2015(E) SO International Organization for Standardization ZHEJIANG INST OF STANDARDIZATION C1 5956617 IS02015 vided by IHS under mitted without license from IHS IS0 18416:2015(E) COPYRIGHTPROTECTEDDOCUMENT IS0 2015, Published in Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. ISOcopyrightoffice Ch. de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel.+41 22 749 01 11 Fax +41 22 749 09 47 [email protected] www.iso.org Internatinair ganizationforStandardization ensee-ZHEJIANG INST.OF STANDARDIzARoISQ15- All rights reserved Not for Resale, 2016/3/29 05:23:00 etworking permitted without license from IHS IS0 18416:2015(E) Contents Page Foreword ..iv Introduction. ..V 1 Scope. .1 2 Normative references ..1 3 Terms and definitions 4 Principle ..2 5 Diluents and culture media .2 5.1 General 5.2 Diluent for the yeast suspension (tryptone sodium chloride solution) .3 5.2.1 General .3 5.2.2 Composition .3 5.2.3 Preparation .3 5.3 Culture media. .3 5.3.1 General. .3 5.3.2 Agar medium for suitability test (see Clause 11) .3 5.3.3 Enrichment broth .4 5.3.4 Selective agar medium for isolation of Candida albicans .4 5.3.5 Corn meal agar with 1 % polysorbate 80 .5 6 Apparatus and glassware ..5 7 Strains of microorganisms 8 Handling of cosmetic products and laboratory samples ..6 9 Procedure .6 9.1 Generalrecommendation ..6 9.2 Preparation of the initial suspension in the enrichment broth .6 9.2.1 General .6 9.2.2 Water-miscible products .6 9.2.3 Water-immiscible products .6 9.2.4 Filterable products. .6 9.3 Incubation of the inoculated enrichment broth .7 9.4 Detection and identification of Candida albicans .7 9.4.1 Isolation 9.4.2 Identification of Candida albicans 7 10 Expression of the results (detection of Candida albicans) .8 11 Neutralization of the antimicrobial properties of the product ..8 11.1 General .8 11.2 Preparation of inoculum. ..8 11.3 Suitability of the detection method .8 11.3.1 Procedure. ..8 11.3.2 Interpretation of suitability test results .9 12 Test report ..9 Annex A (informative) Other media ..10 Annex B (informative) Neutralizers of antimicrobial activity of preservatives and rinsing liquids .14 Bibliography ..15 iii ee=ZHEJIANG INST OF STANDARDIZATION C1 5956617 withoutlicense from IHS

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