SIST EN ISO 6887-2:2017
(Main)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 (ISO 6887-2:2017)
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 (ISO 6887-2:2017)
This document 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).
Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 2: Spezifische Regeln für die Vorbereitung von Fleisch und Fleischerzeugnissen (ISO 6887-2:2017)
Dieses Dokument legt Regeln für die Vorbereitung von Proben von Fleisch und Fleischerzeugnissen und deren Verdünnungen für mikrobiologische Untersuchungen fest, wenn die Proben eine Vorbereitung erfordern, die sich von denen in ISO 6887 1 beschriebenen Verfahren unterscheidet. ISO 6887 1 legt die allgemeinen Regeln für die Herstellung der Erstverdünnung und der Verdünnungen für mikrobiologische Untersuchungen fest.
Dieses Dokument schließt Vorbereitungen von Proben für Prüfverfahren sowohl zur Zählung als auch zum Nachweis aus, bei denen die Einzelheiten zur Vorbereitung in den betreffenden Internationalen Normen festgelegt sind.
Dieses Dokument gilt für das folgende frische, rohe und verarbeitete Fleisch, Geflügel und Wild und deren Erzeugnisse:
gekühlt oder gefroren;
gepökelt oder gereift (fermentiert);
gehackt oder fein zerkleinert;
Fleischzubereitungen;
Separatorenfleisch;
gekochtes Fleisch;
getrocknetes und geräuchertes Fleisch in unterschiedlichen Trocknungsstufen;
konzentrierte Fleischextrakte;
Stanzproben und Tupferproben von Schlachttierkörpern.
Dieses Dokument schließt die Probenahme von Schlachttierkörpern (siehe ISO 17604) und die Vorbereitung von Proben aus der Primärproduktion (siehe ISO 6887 6) aus.
Microbiologie des aliments - Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique - Partie 2: Règles spécifiques pour la préparation des viandes et produits à base de viande (ISO 6887-2:2017)
ISO 6887-2:2017 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. L'ISO 6887‑1 définit des règles générales pour la préparation de la suspension mère et des dilutions en vue de l'examen microbiologique.
ISO 6887-2:2017 exclut la préparation d'échantillons en vue des méthodes de dénombrement et de recherche dans lesquelles les détails de préparation sont spécifiés dans les Normes internationales applicables.
ISO 6887-2:2017 est applicable aux viandes fraîches, crues et transformées, aux volailles et aux gibiers, et leurs produits suivants:
- réfrigérés ou congelés;
- salés ou fermentés;
- hachés ou finement hachés;
- préparations à base de viande;
- viande séparée mécaniquement;
- viandes cuisinées;
- viandes séchées et fumées à divers degrés de déshydratation;
- extraits de viande concentrés;
- échantillons de carcasses excisés et écouvillons issus de carcasses.
ISO 6887-2:2017 exclut le prélèvement de carcasses (voir l'ISO 17604) et la préparation d'échantillons au stade de production primaire (voir l'ISO 6887‑6).
Mikrobiologija v prehranski verigi - Priprava preskusnih vzorcev, osnovne suspenzije in decimalnih razredčin za mikrobiološko preiskavo - 2. del: Posebna pravila za pripravo mesa in mesnih izdelkov (ISO 6887-2:2017)
Ta dokument določa pravila za pripravo vzorcev mesa in mesnih izdelkov ter njihove razredčine za mikrobiološko preiskavo, kadar se za vzorce zahteva drugačna priprava od metod iz standarda ISO 6887-1. Standard ISO 6887-1 določa splošna pravila za pripravo osnovnih razredčin za mikrobiološko preiskavo.
Ta dokument ne zajema priprave vzorcev za preskusni metodi za ugotavljanje števila in odkrivanje, pri čemer so podrobnosti glede priprave opredeljene v ustreznih mednarodnih standardih.
Ta dokument se uporablja za naslednje sveže, surove in predelane mesne izdelke, perutnino in divjačino ter njihove izdelke:
– hlajene ali zamrznjene;
– soljene ali fermentirane;
– mlete ali sesekljane;
– mesne pripravke;
– mehansko izkoščičeno meso;
– kuhano meso;
– sušeno in dimljeno meso z različno stopnjo sušenja;
– koncentrirani mesni ekstrakti;
– izrezani vzorci ali odvzeti brisi iz trupov.
Ta dokument ne zajema vzorčenja trupov (glej standard ISO 17604) in priprave vzorcev v fazi primarne proizvodnje (glej standard ISO 6887-6).
General Information
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Related Packages
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 6887-2:2017
01-junij-2017
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SIST EN ISO 6887-2:2003
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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 (ISO 6887-2:2017)
Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und
Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische
Untersuchungen - Teil 2: Spezifische Regeln für die Vorbereitung von Fleisch und
Fleischerzeugnissen (ISO 6887-2:2017)
Microbiologie des aliments - Préparation des échantillons, de la suspension mère et des
dilutions décimales en vue de l'examen microbiologique - Partie 2: Règles spécifiques
pour la préparation des viandes et produits à base de viande (ISO 6887-2:2017)
Ta slovenski standard je istoveten z: EN ISO 6887-2:2017
ICS:
07.100.30 Mikrobiologija živil Food microbiology
67.120.10 Meso in mesni proizvodi Meat and meat products
SIST EN ISO 6887-2:2017 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 6887-2:2017
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SIST EN ISO 6887-2:2017
EN ISO 6887-2
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2017
EUROPÄISCHE NORM
ICS 07.100.30 Supersedes EN ISO 6887-2:2003
English Version
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 (ISO 6887-2:2017)
Microbiologie de la chaîne alimentaire - Préparation Mikrobiologie der Lebensmittelkette - Vorbereitung
des échantillons, de la suspension mère et des dilutions von Untersuchungsproben und Herstellung von
décimales en vue de l'examen microbiologique - Partie Erstverdünnungen und von Dezimalverdünnungen für
2: Règles spécifiques pour la préparation des viandes mikrobiologische Untersuchungen - Teil 2: Spezifische
et produits carnés (ISO 6887-2:2017) Regeln für die Vorbereitung von Fleisch und
Fleischerzeugnissen (ISO 6887-2:2017)
This European Standard was approved by CEN on 14 January 2017.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2017 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6887-2:2017 E
worldwide for CEN national Members.
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SIST EN ISO 6887-2:2017
EN ISO 6887-2:2017 (E)
Contents Page
European foreword . 3
2
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SIST EN ISO 6887-2:2017
EN ISO 6887-2:2017 (E)
European foreword
This document (EN ISO 6887-2:2017) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 275 “Food analysis - Horizontal methods”
the secretariat of which is held by DIN.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by October 2017, and conflicting national standards shall
be withdrawn at the latest by October 2017.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent
rights.
This document supersedes EN ISO 6887-2:2003.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 6887-2:2017 has been approved by CEN as EN ISO 6887-2:2017 without any
modification.
3
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SIST EN ISO 6887-2:2017
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SIST EN ISO 6887-2:2017
INTERNATIONAL ISO
STANDARD 6887-2
Second edition
2017-03
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
Microbiologie de la chaîne alimentaire — Préparation des
échantillons, de la suspension mère et des dilutions décimales en vue
de l’examen microbiologique —
Partie 2: Règles spécifiques pour la préparation des viandes et
produits carnés
Reference number
ISO 6887-2:2017(E)
©
ISO 2017
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SIST EN ISO 6887-2:2017
ISO 6887-2:2017(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2017, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
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copyright@iso.org
www.iso.org
ii © ISO 2017 – All rights reserved
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SIST EN ISO 6887-2:2017
ISO 6887-2:2017(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 2
3 Terms and definitions . 2
4 Principle . 2
5 Diluents . 3
6 Apparatus . 3
7 Sampling and sample types . 3
7.1 General . 3
7.2 General types of samples sent to the laboratory . 3
7.3 Specific types of samples sent to the laboratory . 3
8 Preparation of samples. 4
8.1 General . 4
8.2 Purpose of testing . 4
8.3 General case for acidic products . 4
8.4 High-fat products (over 20 % of total mass as fat) . 4
9 Specific procedures. 4
9.1 Initial preparation of the different types of samples . 4
9.1.1 Laboratory sample with a mass equal to or less than 50 g . 4
9.1.2 Blocks, large pieces, meat cuts . 4
9.1.3 Slices or pieces of meat or cooked meat . 5
9.1.4 Fragments, shavings and trimmings . 5
9.1.5 Meat products in “skins” (sausages) . 5
9.1.6 Cooked meats . 5
9.1.7 Chicken and duck feet . . 5
9.2 Procedure for pre-packed products . 5
9.3 Procedure for non-frozen products . 5
9.3.1 Sample preparation from depth within the test material . 5
9.3.2 Sample preparation from the surface of meat (excision/destructive method) . 5
9.3.3 Sample preparation from individual slices . 6
9.3.4 Sample preparation of carcass samples . 6
9.4 Sample preparation for frozen products . 6
9.5 Sample preparation for dried and partially dehydrated meats and meat extracts . 6
9.6 Sample preparation of surface samples (swabs and other devices) . 6
10 Further dilutions . 6
Annex A (informative) Template for the delineation of a surface sample area .7
Bibliography . 9
© ISO 2017 – All rights reserved iii
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SIST EN ISO 6887-2:2017
ISO 6887-2:2017(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents)
...
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