NBN EN ISO 6887-4 : 2003 AMD 1 2011
Current
The latest, up-to-date edition.
MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 4: SPECIFIC RULES FOR THE PREPARATION OF PRODUCTS OTHER THAN MILK AND MILK PRODUCTS, MEAT AND MEAT PRODUCTS, AND FISH AND FISHERY PRODUCTS
12-01-2013
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
5.1 Basic materials
5.2 Diluents for general use
5.3 Diluents for special purposes
5.4 Distribution and sterilization of the diluent
6 Apparatus
7 Preparation of samples
7.1 Frozen products
7.2 Hard and dry products
7.3 Liquid and non-viscous products
7.4 Heterogeneous products
8 General procedures
8.1 General
8.2 General case for acidic products
8.3 High fat foods, excluding margarines and spreads
(e.g. over 20 % of total mass is fat)
9 Specific procedures
9.1 Flours, cereal grains, cereal by-products, animal feeds
and cattle cake
9.2 Very hard products (e.g. cassava)
9.3 Gelatine (granular or leaf form)
9.4 Margarine and spreads
9.5 Dehydrated products
9.6 Egg products
9.7 Fermented products (products containing live microorganisms)
9.8 Pastries and cakes
10 Further decimal dilutions
Bibliography
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.