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Standard [WITHDRAWN]

DIN EN ISO 6887-3:2017-07

Microbiology of food the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for the preparation of fish and fishery products (ISO 6887-3:2017); German version EN ISO 6887-3:2017

German title
Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 3: Spezifische Regeln für die Vorbereitung von Fisch und Fischerzeugnissen (ISO 6887-3:2017); Deutsche Fassung EN ISO 6887-3:2017
Publication date
2017-07
Original language
German
Pages
26

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Publication date
2017-07
Original language
German
Pages
26
DOI
https://dx.doi.org/10.31030/2572133

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Overview

This standard 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; it is intended to be used in conjunction with ISO 6887-1. It is applicable to the following raw, processed or frozen fish and shellfish and their products: raw fishery products, molluscs, tunicates and echinoderms; 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 product) as well as raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise (including: fish, fish fillets and pieces; whole and shelled crustacean; molluscs, tunicates and echinoderms. The purpose of examinations performed on these samples can 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). The committee responsible for this standard is NA 057-01-06 AA "Mikrobiologie der Lebensmittelkette" ("Microbiology of the food chain") at DIN Standards Committee Food and Agricultural Products (NAL).

Content
ICS
07.100.30
DOI
https://dx.doi.org/10.31030/2572133
Replacement amendments

This document replaces DIN EN ISO 6887-3:2003-12 .

This document has been replaced by: DIN EN ISO 6887-3:2020-12 .

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