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.
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.
<p>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.</p> <p>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.</p> <p>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.</p>
Le présent document spécifie des règles pour la préparation des échantillons et des dilutions décimales en vue de l'examen microbiologique des aliments qui ne sont pas couverts par les autres parties de l'ISO 6887, en particulier par la préparation de la suspension mère.
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