DANSK DSF/FPREN ISO 6887-3 PDF

This part of ISO 6887 specifies rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a 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. This part of ISO 6887 includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas. NOTE – Sampling of raw molluscs, tunicates and echinoderms from primary production areas is included in this part of ISO 6887 rather than ISO 13307 which specifies rules for sampling from the terrestrial primary production stage. This part of ISO 6887 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards (e.g. ISO TS 21872-1 and ISO TS 21872-2 for detection of potentially enteropathogenic Vibrio spp.). This part of ISO 6887 should be used in conjunction with ISO 6887-1. It is applicable to the following raw, processed or frozen fish and shellfish and their products (see Annex A for classification of major taxa): a) Raw fish including:  whole fish or fillets, with or without skin and heads, and gutted;  crustaceans, whole or shelled;  molluscs (cephalopods, bivalve molluscs, gastropods);  tunicates;  echinoderms. b) Processed products including:  smoked fish, whole or prepared fillets, with or without skin;  cooked or partially cooked, whole or shelled crustaceans, molluscs, tunicates and echinoderms;  cooked or partially cooked fish and fish-based multi-component products. c) Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:  fish, fish fillets and pieces;  whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms. NOTE – The purpose of examinations performed on these samples may be either hygiene testing or quality control. However, the sampling techniques described in this part of ISO 6887 relate mainly to hygiene testing (on muscle tissues).