ISO 6887-2:2017

ISO 6887-2:2017

March 2017
International standard Current

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 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).

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Main informations

Collections

International ISO standards

Publication date

March 2017

Number of pages

9 p.

Reference

ISO 6887-2:2017

ICS Codes

07.100.30   Food microbiology

Print number

1
Sumary
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 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).

Replaced standards (1)
ISO 6887-2:2003
July 2003
International standard Cancelled
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

ISO 6887-2:2003 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require a different preparation from the method described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. ISO 6887-2:2003 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the method of preparation is described in the relevant International Standard concerning that microorganism. ISO 6887-2:2003 is applicable to the following fresh, raw and processed meats and poultry and their products: refrigerated or frozen; cured or fermented; minced or comminuted; delicatessen meats; pre-cooked meals or poultry-based meals; dried and smoked meats at various degrees of dehydration; concentrated meat extracts. ISO 6887-2:2003 is not applicable to the following products whose microbiological examination is described in other International Standards: canned products; other products (see ISO 6887-4).

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