BS EN ISO 6887-2:2017

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Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Specific rules for the preparation of meat and meat products

Published By	Publication Date	Number of Pages
BSI	2017	16

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Categories: 07.100.30 - Food microbiology, BSI

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Description

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PDF Pages	PDF Title
2	National foreword
4	European foreword Endorsement notice
6	Foreword
7	1 Scope
8	2 Normative references 3 Terms and definitions 4 Principle
9	5 Diluents 6 Apparatus 7 Sampling and sample types 7.1 General 7.2 General types of samples sent to the laboratory 7.3 Specific types of samples sent to the laboratory
10	8 Preparation of samples 8.1 General 8.2 Purpose of testing 8.3 General case for acidic products 8.4 High-fat products (over 20 % of total mass as fat) 9 Specific procedures 9.1 Initial preparation of the different types of samples 9.1.1 Laboratory sample with a mass equal to or less than 50 g 9.1.2 Blocks, large pieces, meat cuts
11	9.1.3 Slices or pieces of meat or cooked meat 9.1.4 Fragments, shavings and trimmings 9.1.5 Meat products in “skins” (sausages) 9.1.6 Cooked meats 9.1.7 Chicken and duck feet 9.2 Procedure for pre-packed products 9.3 Procedure for non-frozen products 9.3.1 Sample preparation from depth within the test material 9.3.2 Sample preparation from the surface of meat (excision/destructive method)
12	9.3.3 Sample preparation from individual slices 9.3.4 Sample preparation of carcass samples 9.4 Sample preparation for frozen products 9.5 Sample preparation for dried and partially dehydrated meats and meat extracts 9.6 Sample preparation of surface samples (swabs and other devices) 10 Further dilutions
13	Annex A (informative) Template for the delineation of a surface sample area
15	Bibliography

Additional information

Status	Confirmed
Pages	16
Publication Date	2017-06-23
ISBN	978 0 580 83579 7
Standard Number	BS EN ISO 6887-2:2017
Title	Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Specific rules for the preparation of meat and meat products
Identical National Standard Of	ISO 6887-2:2017, EN ISO 6887-2:2017
Replaces	BS EN ISO 6887-2:2003, BS EN ISO 6887-2:2003, BS EN ISO 6887-2:2003
Descriptors	Meat products, Meat, Dilution, Suspensions (chemical), Specimen preparation, Test specimens, Biological analysis and testing, Count methods (microbiology), Food testing, Microbiological analysis
Publisher	BSI
Committee	AW/9
ICS Codes	07.100.30 - Food microbiology

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BS EN ISO 6887-2:2017

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