SS-EN-ISO-6887-2 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)

SS-EN-ISO-6887-2 - 2017 EDITION - CURRENT
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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).

To find similar documents by classification:

07.100.30 (Food microbiology Including microbiology of animal feeding stuffs Animal feeding stuffs, see 65.120 General methods of tests and analysis for food products, see 67.050)

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Designation Name

SS-EN ISO 6887-2:2017

Revision Level

2017 EDITION

Status

Current

Publication Date

April 20, 2017

Language(s)

English

Page Count

24

International Equivalent

EN ISO 6887-2:2017(IDT); ISO 6887-2:2017(IDT)