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EN ISO 6887-2:2017

Current
Current

The latest, up-to-date edition.

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2017)
Published date

04-05-2017

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
6 Apparatus
7 Sampling and sample types
8 Preparation of samples
9 Specific procedures
10 Further dilutions
Annex A (informative) - Template for the
        delineation of a surface sample area
Bibliography

ISO 6887-2:2017 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require different preparation from the methods described in ISO 6887‑1. ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.ISO 6887-2:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.ISO 6887-2:2017 is applicable to the following fresh, raw and processed meats, poultry and game and their products:- refrigerated or frozen;- cured or fermented;- minced or comminuted;- meat preparations;- mechanically separated meat;- cooked meats;- dried and smoked meats at various degrees of dehydration;- concentrated meat extracts;- excision and swab samples from carcasses.ISO 6887-2:2017 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887‑6).

Committee
CEN/TC 463
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current

ISO 6887-1:2017 Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions
ISO 7218:2007 Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations
ISO 6887-6:2013 Microbiology of food and animal feed — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 6: Specific rules for the preparation of samples taken at the primary production stage
ISO 17604:2015 Microbiology of the food chain Carcass sampling for microbiological analysis
ISO 6887-4:2017 Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of miscellaneous products
ISO 18593:2004 Microbiology of food and animal feeding stuffs Horizontal methods for sampling techniques from surfaces using contact plates and swabs

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