ISO 6887-4:2017

ISO 6887-4:2017

March 2017
International standard Current

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products

ISO 6887-4:2017 specifies rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the market after publication.ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.ISO 6887-4:2017 excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant International Standards.ISO 6887-4:2017 is applicable to the following products:- acidic (low pH) products;- hard and dry products;- dehydrated, freeze-dried and other low aw products (including those with inhibitory properties);- flours, whole cereal grains, cereal by-products;- animal feed, cattle cake, kibbles and pet chews;- gelatine (powdered and leaf);- margarines, spreads and non-dairy products with added water;- eggs and egg products;- bakery goods, pastries and cakes;- fresh fruit and vegetables;- fermented products and other products containing viable microorganisms;- alcoholic and non-alcoholic beverages;- alternative protein products.

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Main informations

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International ISO standards

Publication date

March 2017

Number of pages

16 p.

Reference

ISO 6887-4:2017

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 4: Specific rules for the preparation of miscellaneous products

ISO 6887-4:2017 specifies rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the market after publication.

ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.

ISO 6887-4:2017 excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant International Standards.

ISO 6887-4:2017 is applicable to the following products:

- acidic (low pH) products;

- hard and dry products;

- dehydrated, freeze-dried and other low aw products (including those with inhibitory properties);

- flours, whole cereal grains, cereal by-products;

- animal feed, cattle cake, kibbles and pet chews;

- gelatine (powdered and leaf);

- margarines, spreads and non-dairy products with added water;

- eggs and egg products;

- bakery goods, pastries and cakes;

- fresh fruit and vegetables;

- fermented products and other products containing viable microorganisms;

- alcoholic and non-alcoholic beverages;

- alternative protein products.

Replaced standards (3)
ISO 6887-4:2003
August 2003
International standard Cancelled
Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4 : specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products

ISO 6887-4:2003 specifies rules for the preparation of samples and decimal dilutions for the microbiological examination of food products other than those covered in other parts of ISO 6887. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. ISO 6887-4:2003 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 methods of preparation are described in the relevant International Standard concerning that microorganism. ISO 6887-4:2003 is applicable to the following products: general case for acidic products; foods with a high fat content, excluding margarine and spreads; flours, whole cereal grains, cereal by-products, animal feeds and cattle cake; very hard products; gelatine; margarine and spreads; dehydrated products and freeze-dried products (except dairy products and egg products); egg and egg products; fermented products (products containing live microorganisms); pastries and cakes.

ISO 6887-4/AC1:2004
October 2004
International standard Cancelled
Technical corrigendum 1 to standard ISO 6887-4:2003

ISO 6887-4/A1:2011
October 2011
International standard Cancelled
Amendment 1 to standard ISO 6887-4:2003

Standard replaced by (3)
ISO 6887-4:2003
August 2003
International standard Cancelled
Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4 : specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products

ISO 6887-4:2003 specifies rules for the preparation of samples and decimal dilutions for the microbiological examination of food products other than those covered in other parts of ISO 6887. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. ISO 6887-4:2003 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 methods of preparation are described in the relevant International Standard concerning that microorganism. ISO 6887-4:2003 is applicable to the following products: general case for acidic products; foods with a high fat content, excluding margarine and spreads; flours, whole cereal grains, cereal by-products, animal feeds and cattle cake; very hard products; gelatine; margarine and spreads; dehydrated products and freeze-dried products (except dairy products and egg products); egg and egg products; fermented products (products containing live microorganisms); pastries and cakes.

ISO 6887-4/AC1:2004
October 2004
International standard Cancelled
Technical corrigendum 1 to standard ISO 6887-4:2003

ISO 6887-4/A1:2011
October 2011
International standard Cancelled
Amendment 1 to standard ISO 6887-4:2003

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