BS EN 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.
This document excludes preparation of samples for both enumeration and detection test methods
where preparation details are specified in the relevant International Standards.
This document 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.
This document excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the
primary production stage (see ISO 6887-6).
Cross References:ISO 6887-1:2017
ISO 18593:2004 Ed 1
ISO 17604:2015
ISO 7218:2007 Ed 3 ISO/TS 17728:2015
ISO 6887-4:2017
ISO 6887-6:2013 ED1
All current amendments available at time of purchase are included with the purchase of this document. | File Size : | 1
file
, 1.9 MB |
| ISBN(s) : | 9780580835797 |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 16 |
| Product Code(s) : | 30286336, 30286336, 30286336 |
| Published : | 06/23/2017 |
| Same As : | BS EN ISO 6887-2:2017 |
