EN ISO 6887-3:2003

Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for for the preparation of fish and fishery products (ISO 6887-3:2003)

ISO 6887-3:2003 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 method described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination.
ISO 6887-3:2003 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the methods of preparation are described in the relevant standard concerning that microorganism, for example Vibrio parahaemolyticus.
ISO 6887-3:2003 is applicable to the following raw, processed, cooked or frozen fish and shellfish and their products: raw fish, crustaceans, molluscs and others; processed fish, crustaceans, molluscs and others; frozen fish, crustaceans, molluscs and others, in blocks or otherwise.

Mikrobiologie von Lebensmitteln und Futtermitteln - 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 6887-3:2003)

Dieser Teil von ISO 6887 legt Regeln für die Vorbereitung von Proben von Fisch und Fischerzeugnissen und deren Verdünnungen für mikrobiologische Untersuchungen fest, wenn die Proben eine Vorbereitung erfordern, die sich von dem in ISO 6887-1 beschriebenen Verfahren unterscheidet. ISO 6887-1 legt die allgemeinen Regeln für die Herstellung der Erstverdünnung und der Dezimalverdünnungen für mikrobiologische Untersuchungen fest.
Dieser Teil von ISO 6887 beschreibt nur Verfahren zur Vorbereitung von Untersuchungsproben, die gleichzeitig für den Nachweis mehrerer Mikroorganismen verwendet werden. Sie schließt Vorbereitungen aus, die nur dem Nachweis und/oder der Zählung eines bestimmten Mikroorganismus, z. B. Vibrio parahaemolyticus, dienen und bei denen das Verfahren zur Vorbereitung in der diesen Mikroorganismus betreffenden Internationalen Norm beschrieben ist.
Dieser Teil von ISO 6887 gilt für folgende rohe, verarbeitete, gekochte oder gefrorene Fische und Schalentiere und die aus diesen hergestellten Produkte:
a) ROHE Fische, Krebstiere, Weichtiere und andere, einschließlich:
¾ Fisch, ganz oder als Filet, mit oder ohne Haut und Köpfe sowie ausgenommen,
¾ gesalzener, getrockneter, geräucherter oder gepökelter Fisch,
¾ Kopffüßer im Ganzen oder geschnitten,
¾ Krebstiere im Ganzen einschließlich Garnelen, Krebse, Hummer, Krabben und Kaisergranat,
¾ lebende Gastropoden, Muscheln, Stachelhäuter und Manteltiere und
¾ Schnecken;
b) VERARBEITETE Fische, Krebstiere, Weichtiere und andere, einschließlich:
¾ getrocknete, geräucherte, marinierte, gesalzene, gepökelte und panierte Fische oder Schalentiere,
¾ Fisch, ganz oder als vorbereitetes Filet, mit oder ohne Haut,
¾ Surimi und Delikatess-Fischwaren,
¾ ganze oder geschälte Krebs- und Weichtiere, sowie deren Fleisch,
¾ gekochte Fische, Krebstiere, Weichtiere, Seegurken, Manteltiere, Schalentiere und Gerichte auf der Grundlage von Schnecken;
c) GEFRORENE Fische, Krebstiere, Weichtiere und andere, in Blöcken oder

Microbiologie des aliments - Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique - Partie 3: Règles spécifiques pour la préparation des produits de la pêche (ISO 6887-3:2003)

L'ISO 6887-3:2003 spécifie des règles pour la préparation des échantillons de poissons et produits de la pêche et leur mise en suspension en vue de l'examen microbiologique, lorsque ces échantillons nécessitent une préparation différente de la méthode décrite dans l'ISO 6887-1. L'ISO 6887-1 définit des règles générales pour la préparation de la suspension mère et des dilutions décimales en vue de l'examen microbiologique.
L'ISO 6887-3:2003 décrit uniquement les méthodes de préparation applicables à plusieurs micro-organismes simultanément. Elle exclut les préparations ne s'appliquant qu'à la recherche et/ou au dénombrement d'un seul micro-organisme pour lequel la méthode de préparation est décrite dans la norme appropriée correspondante à ce micro-organisme, par exemple Vibrio parahaemolyticus.
L'ISO 6887-3:2003 est applicable aux poissons, coquillages et crustacés crus, transformés, cuits ou congelés et à leurs produits dérivés suivants: poissons, crustacés, mollusques et autres, crus, poissons, crustacés, mollusques et autres, transformés; poissons, coquillages, mollusques et autres, conglés, en pains ou autres,

Mikrobiologija živil in krme - Priprava preskusnih vzorcev, začetna suspenzija in decimalne razredčitve za mikrobiološko preiskavo - 3. del: Specifična pravila za pripravo rib in ribjih izdelkov (ISO 6887-3:2003)

General Information

• Status: Withdrawn
• Publication Date: 31-Jul-2003
• Withdrawal Date: 04-Apr-2017
• ICS: 07.100.30 - Food microbiology
• Technical Committee: CEN/TC 275 - Food analysis - Horizontal methods
• Drafting Committee: CEN/TC 275/WG 6 - Microbiological contamination
• Current Stage: 9960 - Withdrawal effective - Withdrawal
• Completion Date: 05-Apr-2017
• Ref Project: SIST EN ISO 6887-3:2003 - Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for for the preparation of fish and fishery products (ISO 6887-3:2003)

Relations

• Replaced By: EN ISO 6887-3:2017 - Microbiology of 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)
• Effective Date: 10-Jul-2013

Standards Content (Sample)

SLOVENSKI STANDARD
01-november-2003
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GHFLPDOQHUD]UHGþLWYH]DPLNURELRORãNRSUHLVNDYRGHO6SHFLILþQDSUDYLOD]D
SULSUDYRULELQULEMLKL]GHONRY,62
Microbiology of food and animal feeding stuffs - Preparation of test samples, initial
suspension and decimal dilutions for microbiological examination - Part 3: Specific rules
for for the preparation of fish and fishery products (ISO 6887-3:2003)
Mikrobiologie von Lebensmitteln und Futtermitteln - 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 6887-3:2003)
Microbiologie des aliments - Préparation des échantillons, de la suspension mere et des
dilutions décimales en vue de l'examen microbiologique - Partie 3: Regles spécifiques
pour la préparation des produits de la peche (ISO 6887-3:2003)
Ta slovenski standard je istoveten z: EN ISO 6887-3:2003
ICS:
07.100.30 Mikrobiologija živil Food microbiology
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 6887-3
NORME EUROPÉENNE
EUROPÄISCHE NORM
August 2003
ICS 07.100.30
English version
Microbiology of food and animal feeding stuffs - Preparation of
test samples, initial suspension and decimal dilutions for
microbiological examination - Part 3: Specific rules for for the
preparation of fish and fishery products (ISO 6887-3:2003)
Microbiologie des aliments - Préparation des échantillons, Mikrobiologie von Lebensmitteln und Futtermitteln -
de la suspension mère et des dilutions décimales en vue Vorbereitung von Untersuchungsproben und Herstellung
de l'examen microbiologique - Partie 3: Règles spécifiques von Erstverdünnungen und von Dezimalverdünnungen für
pour la préparation des produits de la pêche (ISO 6887- mikrobiologische Untersuchungen - Teil 3: Spezifische
3:2003) Regeln für die Vorbereitung von Fisch und
Fischerzeugnissen (ISO 6887-3:2003)
This European Standard was approved by CEN on 10 July 2003.
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 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 Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2003 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6887-3:2003 E
worldwide for CEN national Members.

CORRECTED  2003-09-24
Foreword
This document (EN ISO 6887-3:2003) has been prepared by Technical Committee ISO/TC 34
"Agricultural 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 February 2004, and conflicting national
standards shall be withdrawn at the latest by February 2004.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium, Czech
Republic, Denmark, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and
the United Kingdom.
Endorsement notice
The text of ISO 6887-3:2003 has been approved by CEN as EN ISO 6887-3:2003 without any
modifications.
NOTE Normative references to International Standards are listed in Annex ZA (normative).
Annex ZA
(normative)
Normative references to international publications
with their relevant European publications
This European Standard incorporates by dated or undated reference, provisions from other
publications. These normative references are cited at the appropriate places in the text and the
publications are listed hereafter. For dated references, subsequent amendments to or revisions of
any of these publications apply to this European Standard only when incorporated in it by
amendment or revision. For undated references the latest edition of the publication referred to
applies (including amendments).
NOTE Where an International Publication has been modified by common modifications, indicated
by (mod.), the relevant EN/HD applies.
Publication Year Title EN Year
ISO 6887-1 1999 Microbiology of food and animal EN ISO 6887-1 1999
feeding stuffs - Preparation of test
samples, initial suspension and
decimal dilutions for microbiological
examination - Part 1: General rules
for the preparation of the initial
suspension and decimal dilutions
INTERNATIONAL ISO
STANDARD 6887-3
First edition
2003-08-01
Microbiology of food and animal feeding
stuffs — Preparation of test samples,
initial suspension and decimal dilutions
for microbiological examination —
Part 3:
Specific rules for the preparation of fish
and fishery products
Microbiologie des aliments — Préparation des échantillons, de la
suspension mère et des dilutions décimales en vue de l'examen
microbiologique —
Partie 3: Règles spécifiques pour la préparation des produits de la
pêche
Reference number
ISO 6887-3:2003(E)
©
ISO 2003
ISO 6887-3:2003(E)
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ii © ISO 2003 — All rights reserved

ISO 6887-3:2003(E)
Contents Page
Foreword. iv
1 Scope. 1
2 Normative references . 2
3 Terms and definitions. 2
4 Principle . 3
5 Diluents . 3
5.1 Basic materials. 3
5.2 Diluents for general use . 3
5.3 Diluents for special purposes. 3
5.4 Distribution and sterilization of the diluent. 4
6 Apparatus. 4
7 Preparation of samples . 5
7.1 Frozen products . 5
7.2 Hard and dry products. 5
7.3 Liquid and non-viscous products . 5
7.4 Heterogeneous products. 5
8 General procedures . 5
8.1 General. 5
8.2 General case for acidic products . 6
8.3 High fat foods (for example over 20 % of total mass is fat). 6
9 Specific procedures. 6
9.1 Raw fish, crustaceans, molluscs and others . 6
9.2 Processed products of fish, crustaceans, molluscs and other products. 8
9.3 Frozen fish, crustaceans, molluscs and other products . 9
10 Further decimal dilutions . 10
Bibliography . 11

ISO 6887-3:2003(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 6887-3 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,
Microbiology.
ISO 6887 consists of the following parts, under the general title Microbiology of food and animal feeding
stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination:
 Part 1: General rules for the preparation of the initial suspension and decimal dilutions
 Part 2: Specific rules for the preparation of meat and meat products
 Part 3: Specific rules for the preparation of fish and fishery products
 Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat
products, and fish and fishery products
iv © ISO 2003 — All rights reserved

INTERNATIONAL STANDARD ISO 6887-3:2003(E)

Microbiology of food and animal feeding stuffs — Preparation
of test samples, initial suspension and decimal dilutions for
microbiological examination —
Part 3:
Specific rules for the preparation of fish and fishery products
WARNING — The use of this standard may involve hazardous materials, operations and equipment. It
is the responsibility of the user of thi
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