NF EN ISO 6887-2

April 2017

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

Le présent document spécifie des règles pour la préparation des échantillons de viandes et produits carnés et leur mise en suspension en vue de l''examen microbiologique, lorsque ces échantillons nécessitent une préparation différente des méthodes décrites dans l''ISO 6887-1. Le présent document est applicable aux viandes fraîches, crues et transformées, aux volailles et aux gibiers.

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Main informations

Collections

National standards and national normative documents

Publication date

April 2017

Number of pages

18 p.

Reference

NF EN ISO 6887-2

ICS Codes

07.100.30 Food microbiology

Print number

International kinship

ISO 6887-2:2017

European kinship

EN ISO 6887-2:2017

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

Le présent document spécifie des règles pour la préparation des échantillons de viandes et produits carnés et leur mise en suspension en vue de l''examen microbiologique, lorsque ces échantillons nécessitent une préparation différente des méthodes décrites dans l''ISO 6887-1. Le présent document est applicable aux viandes fraîches, crues et transformées, aux volailles et aux gibiers.

Replaced standards (1)

NF EN ISO 6887-2

January 2004

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

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