EN ISO 6887-4:2017

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, Corrected version 2021-03)

ISO 6887-4:2017 specifies rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the market after publication.
ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.
ISO 6887-4:2017 excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant International Standards.
ISO 6887-4:2017 is applicable to the following products:
-      acidic (low pH) products;
-      hard and dry products;
-      dehydrated, freeze-dried and other low aw products (including those with inhibitory properties);
-      flours, whole cereal grains, cereal by-products;
-      animal feed, cattle cake, kibbles and pet chews;
-      gelatine (powdered and leaf);
-      margarines, spreads and non-dairy products with added water;
-      eggs and egg products;
-      bakery goods, pastries and cakes;
-      fresh fruit and vegetables;
-      fermented products and other products containing viable microorganisms;
-      alcoholic and non-alcoholic beverages;
-      alternative protein products.

Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 4: Spezifische Regeln für die Vorbereitung von sonstigen Erzeugnissen (ISO 6887-4:2017, korrigierte Fassung 2021-03)

Dieses Dokument legt Regeln für die Vorbereitung von Proben und Verdünnungen für mikrobiologische Untersuchungen von speziellen Lebensmittelerzeugnissen fest, die nicht in den anderen Teilen von ISO 6887 erfasst sind, in denen allgemeinere Kategorien behandelt werden. Dieses Dokument erfasst ein breites Spektrum verschiedener Produkte, schließt jedoch keine neuen Produkte ein, die nach der Veröffentlichung auf den Markt gebracht wurden.
Die ISO 6887-1 legt die allgemeinen Regeln für die Herstellung der Erstverdünnung und Verdünnungen für mikrobiologische Untersuchungen fest.
Dieses Dokument schließt die Vorbereitung 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.
Dieser Teil von ISO 6887 gilt für folgende Produkte:
—   saure Produkte (mit niedrigem pH Wert);
—   harte und trockene Produkte;
—   Trockenprodukte, gefriergetrocknete Produkte und andere Produkte mit geringer Wasseraktivität (aw) (einschließlich derer mit (keim )hemmenden Eigenschaften);
—   Mehl, ganze Getreidekörner, Getreidenebenprodukte;
—   Tierfutter, Futterkuchen für Rinder, Trockenfutter und Kauartikel für Heimtiere;
—   Gelatine (in Pulver  und Blattform);
—   Margarine, Streichfette und milchfreie Produkte mit hinzugefügtem Wasser;
—   Eier und Eiprodukte;
—   Backwaren, Gebäck und Kuchen;
—   frisches Obst und Gemüse;
—   gereifte/fermentierte Produkte und andere lebende Mikroorganismen enthaltende Produkte;
—   alkoholische und nicht alkoholische Getränke;
—   alternative Proteinprodukte.

Microbiologie de la chaîne alimentaire - Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique - Partie 4: Règles spécifiques pour la préparation de produits variés (ISO 6887-4:2017, Version corrigée 2021-03)

ISO 6887-4:2017 spécifie les règles de préparation d'échantillons et de dilutions pour l'examen microbiologique de produits alimentaires spécifiques non concernés par les autres parties de l'ISO 6887 qui ont trait à des catégories plus générales. Le présent document concerne une vaste gamme de produits variés mais ne comprend pas les nouveaux produits commercialisés après la date de publication.
L'ISO 6887‑1 définit les règles générales de préparation de la suspension mère et des dilutions en vue de l'examen microbiologique.
ISO 6887-4:2017 exclut la préparation d'échantillons en vue des méthodes de dénombrement et de recherche lorsque les détails de préparation sont spécifiés dans les Normes internationales applicables.
ISO 6887-4:2017 est applicable aux produits suivants:
-      produits acides (faible pH);
-      produits durs et secs;
-      produits déshydratés, lyophilisés et autres produits à faible activité aw (notamment ceux ayant des propriétés inhibitrices);
-      farines, grains de céréales entiers, produits céréaliers dérivés;
-      aliments pour animaux, tourteaux, croquettes et os à mâcher;
-      gélatine (en poudre et en feuilles);
-      margarines, produits à tartiner et produits non laitiers contenant de l'eau;
-      ?ufs et ovoproduits;
-      produits de boulangerie, pâtisseries et gâteaux;
-      fruits et légumes frais;
-      produits fermentés et autres produits contenant des micro-organismes vivants;
-      boissons alcoolisées et non alcoolisées;
-      autres produits à base de protéines.

Mikrobiologija v prehranski verigi - Priprava preskusnih vzorcev, osnovne suspenzije in decimalnih razredčin za mikrobiološko preiskavo - 4. del: Posebna pravila za pripravo drugih izdelkov (ISO 6887-4:2017)

Ta dokument določa pravila za pripravo vzorcev in raztopin za mikrobiološko preiskavo posebnih prehranskih izdelkov, ki niso zajeti v drugih delih standarda ISO 6887, ki obravnavajo bolj splošne kategorije. Ta dokument zajema širok nabor različnih izdelkov, vendar ne vključuje novih izdelkov, ki pridejo na trg po objavi.
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, kadar so podrobnosti glede priprave opredeljene v ustreznih mednarodnih standardih.
Ta dokument se uporablja za naslednje izdelke:
– kisli izdelki (nizek pH);
– trdi in suhi izdelki;
– dehidrirani, liofilizirani in drugi izdelki z nizko vrednostjo aw (vključno z izdelki z zaviralnimi lastnostmi);
– moke, cela žitna zrnja, stranski proizvodi iz žit;
– krma za živali, pogače za govedo, briketi in priboljški za žvečenje;
– želatina (v prahu in v lističih);
– margarine, namazi in nemlečni izdelki z dodano vodo;
– jajca in jajčni izdelki;
– pekovski izdelki, peciva in torte;
– sveže sadje in zelenjava;
– fermentirani izdelki in drugi izdelki, ki vsebujejo žive mikroorganizme;
– alkoholne in nealkoholne pijače;
– alternativni beljakovinski izdelki.

General Information

• Status: Published
• Publication Date: 04-Apr-2017
• Withdrawal Date: 30-Oct-2017
• ICS: 07.100.30 - Food microbiology
• Technical Committee: CEN/TC 463 - Microbiology of the food chain
• Drafting Committee: CEN/TC 463 - Microbiology of the food chain
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 05-Apr-2017
• Completion Date: 05-Apr-2017
• Ref Project: SIST EN ISO 6887-4:2017 - Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017)

Relations

• Replaces: EN ISO 6887-4:2003/AC:2004 - Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products (ISO 6887-4:2003)
• Effective Date: 12-Apr-2017
• Replaces: EN ISO 6887-4:2003 - Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products (ISO 6887-4:2003)
• Effective Date: 12-Apr-2017
• Replaces: EN ISO 6887-4:2003/A1:2011 - Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products (ISO 6887-4:2003/Amd 1:2011)
• Effective Date: 03-Jul-2013

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-2017
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SIST EN ISO 6887-4:2003
SIST EN ISO 6887-4:2003/A1:2012
SIST EN ISO 6887-4:2003/AC:2005
0LNURELRORJLMDYSUHKUDQVNLYHULJL3ULSUDYDSUHVNXVQLKY]RUFHYRVQRYQH
VXVSHQ]LMHLQGHFLPDOQLKUD]UHGþLQ]DPLNURELRORãNRSUHLVNDYRGHO3RVHEQD
SUDYLOD]DSULSUDYRGUXJLKL]GHONRY,62
Microbiology of the food chain - Preparation of test samples, initial suspension and
decimal dilutions for microbiological examination - Part 4: Specific rules for the
preparation of miscellaneous products (ISO 6887-4:2017)
Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und
Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische
Untersuchungen - Teil 4: Spezifische Regeln für die Vorbereitung von sonstigen
Erzeugnissen (ISO 6887-4:2017)
Microbiologie de la chaîne alimentaire - Préparation des échantillons, de la suspension
mère et des dilutions décimales en vue de l'examen microbiologique - Partie 4: Règles
spécifiques pour la préparation de produits variés (ISO 6887-4:2017)
Ta slovenski standard je istoveten z: EN ISO 6887-4:2017
ICS:
07.100.30 Mikrobiologija živil Food microbiology
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 6887-4
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2017
EUROPÄISCHE NORM
ICS 07.100.30 Supersedes EN ISO 6887-4:2003
English Version
Microbiology of the food chain - Preparation of test
samples, initial suspension and decimal dilutions for
microbiological examination - Part 4: Specific rules for the
preparation of miscellaneous products (ISO 6887-4:2017)
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
4: Règles spécifiques pour la préparation de produits mikrobiologische Untersuchungen - Teil 4: Spezifische
variés (ISO 6887-4:2017) Regeln für die Vorbereitung von sonstigen
Erzeugnissen (ISO 6887-4:2017)
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 6887-4:2017 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 6887-4:2017) 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 6887-4:2003.
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 6887-4:2017 has been approved by CEN as EN ISO 6887-4:2017 without any
modification.
INTERNATIONAL ISO
STANDARD 6887-4
Second edition
2017-03
Microbiology of the food chain —
Preparation of test samples, initial
suspension and decimal dilutions for
microbiological examination —
Part 4:
Specific rules for the preparation of
miscellaneous products
Microbiologie de la chaîne alimentaire — Préparation des
échantillons, de la suspension mère et des dilutions décimales en vue
de l’examen microbiologique —
Partie 4: Règles spécifiques pour la préparation de produits variés
Reference number
ISO 6887-4:2017(E)
©
ISO 2017
ISO 6887-4:2017(E)
© 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
the requester.
ISO copyright office
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ii © ISO 2017 – All rights reserved

ISO 6887-4:2017(E)
Contents Page
Foreword .v
1 Scope . 1
2 Normative references . 2
3 Terms and definitions . 2
4 Principle . 2
5 Diluents . 2
5.1 Basic materials . 2
5.2 Diluents for general use . 2
5.2.1 Peptone salt solution . 2
5.2.2 Buffered peptone water . 2
5.3 Diluents for special purposes . 3
5.3.1 Double-strength buffered peptone water . 3
5.3.2 Phosphate buffered diluent . 3
5.4 Distribution and sterilization of the diluent . 3
5.5 Performance testing of diluents . 3
5.6 Enzyme solutions . 3
5.6.1 Alpha-amylase solution . . 3
5.6.2 Cellulase solution . 4
5.6.3 Papain solution . 4
6 Apparatus . 4
7 Sampling and sample types . 5
8 Preparation of samples. 5
8.1 General . 5
8.2 Acidic products . 5
8.3 High-fat foods, excluding margarines and spreads (e.g. over 20 % of total mass as fat) . 6
8.4 Hard and dry products . 6
9 Specific procedures. 6
9.1 Dehydrated and low a products . 6
w
9.1.1 General. 6
9.1.2 Apparatus . 6
9.1.3 Preparation of samples . 7
9.1.4 Preparation of initial suspension . 7
9.1.5 Resuscitation . 8
9.1.6 Water activity . 8
9.2 Flours, cereal grains and by-products and animal feeds . 9
9.3 Gelatine (powdered and leaf) .10
9.3.1 Preparation of samples .10
9.3.2 Preparation of initial suspension .10
9.4 Margarine and spreads .10
9.4.1 Sampling.10
9.4.2 Preparation of test sample .
...