International Standard
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
Reference number
ISO 6887-2:2017
Edición 2
2017-03
International Standard
Vista previa
ISO 6887-2:2017
63336
No disponible en español
Publicado (Edición 2, 2017)
Esta norma se revisó y confirmó por última vez en 2022. Por lo tanto, esta versión es la actual.

ISO 6887-2:2017

ISO 6887-2:2017
63336
Idioma
Formato
CHF 63
Convertir Franco suizo (CHF) a tu moneda

Resumen

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.

ISO 6887-2:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.

ISO 6887-2:2017 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.

ISO 6887-2:2017 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887‑6).

Informaciones generales

  •  : Publicado
     : 2017-03
    : Norma Internacional confirmada [90.93]
  •  : 2
     : 9
  • ISO/TC 34/SC 9
    07.100.30 
  • RSS actualizaciones

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