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BS EN ISO 6887-4:2017

BS EN ISO 6887-4:2017

$142.49

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

Published By Publication Date Number of Pages
BSI 2017 28
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PDF Catalog

PDF Pages PDF Title
2 undefined
4 European foreword
Endorsement notice
7 Foreword
9 1 Scope
10 2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
5.1 Basic materials
5.2 Diluents for general use
5.2.1 Peptone salt solution
5.2.2 Buffered peptone water
11 5.3 Diluents for special purposes
5.3.1 Double-strength buffered peptone water
5.3.2 Phosphate buffered diluent
5.4 Distribution and sterilization of the diluent
5.5 Performance testing of diluents
5.6 Enzyme solutions
5.6.1 Alpha-amylase solution
12 5.6.2 Cellulase solution
5.6.3 Papain solution
6 Apparatus
13 7 Sampling and sample types
8 Preparation of samples
8.1 General
8.2 Acidic products
14 8.3 High-fat foods, excluding margarines and spreads (e.g. over 20 % of total mass as fat)
8.4 Hard and dry products
9 Specific procedures
9.1 Dehydrated and low aw products
9.1.1 General
9.1.2 Apparatus
15 9.1.3 Preparation of samples
9.1.4 Preparation of initial suspension
16 9.1.5 Resuscitation
9.1.6 Water activity
17 9.2 Flours, cereal grains and by-products and animal feeds
18 9.3 Gelatine (powdered and leaf)
9.3.1 Preparation of samples
9.3.2 Preparation of initial suspension
9.4 Margarine and spreads
9.4.1 Sampling
19 9.4.2 Preparation of test sample
9.5 Eggs and egg products
9.5.1 Fresh whole eggs
20 9.5.2 Microflora of whole egg shell
9.5.3 Internal microflora
9.5.4 Bulk whole liquid egg, egg white and egg yolk
9.5.5 Dehydrated whole egg and dried egg white
9.5.6 Whole egg microflora (shell plus yolk plus white)
21 9.6 Bakery goods, pastry and cakes
9.6.1 General
9.6.2 Preparation of samples
9.7 Fresh fruit and vegetables (pre-packed)
9.7.1 Sample preparation of multi-component products
9.7.2 Pre-packed products of one type of fruit or vegetable
9.8 Fermented products or other products containing viable microorganisms
9.8.1 General
22 9.8.2 Diluent
9.9 Beverages (alcoholic and non-alcoholic drinks and bottled waters, still or carbonated)
9.9.1 General
9.9.2 De-gassing by inversion and mixing
9.9.3 De-gassing using ultrasound
9.10 Alternative protein products (cooked insects, textured vegetable protein or mycoprotein)
9.10.1 General
9.10.2 Cooked insects
23 9.10.3 Textured vegetable protein and mycoprotein
10 Further dilutions
24 Bibliography

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BS EN ISO 6887-4:2017
$142.49