NBN EN ISO 6887-2 : 2003
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 2: SPECIFIC RULES FOR THE PREPARATION OF MEAT AND MEAT PRODUCTS
01-12-2013
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 Types of samples to be sent to the laboratory
8.3 Purpose of the analysis
8.4 General case for acidic products
8.5 High fat foods (over 20 % of total mass as fat)
9 Specific procedures
9.1 Initial preparation of the different types of
samples
9.2 Procedure for manufactured products stored
under refrigeration
9.3 Procedure for frozen meats
9.4 Procedure for partially dehydrated meat extracts
9.5 Surface samples (swabs and small cloths)
10 Further decimal dilutions
Annex A (informative) Frame for the delineation of a
surface sample area
Annex B (normative) Means of sampling a frozen or
deep-frozen test piece or block
B.1 Non-homogeneous block
B.2 Homogeneous test piece
Bibliography
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