DIN EN ISO 6887-2:2017-07

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 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. This part of ISO 6887 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 part of ISO 6887excludes the sampling of carcasses (see DIN ISO 17604) and preparation of samples from the primary production stage (see DIN EN ISO 6887-6). This standard serves to protect consumer health. The responsible committee for this document is NA 057-01-06 AA "Mikrobiologie der Lebensmittelkette" ("Microbiology of the food chain") at DIN Standards Committee Food and Agricultural Products (NAL).