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EVS-EN ISO 6887-2:2017

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)

General information
Valid from 18.04.2017
Base Documents
ISO 6887-2:2017; EN ISO 6887-2:2017
Directives or regulations
None
Standard history
Status
Date
Type
Name
18.04.2017
Main
15.12.2003
Main
This document 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. This document excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This document 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. This document excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887-6).
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