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)

ISO 6887-3:2017 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.
ISO 6887-3:2017 includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas.
NOTE 1       Sampling of raw molluscs, tunicates and echinoderms from primary production areas is included in this document, rather than ISO 13307, which specifies rules for sampling from the terrestrial primary production stage.
ISO 6887-3:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards (e.g. ISO/TS 15216‑1 and ISO/TS 15216‑2 for determination of hepatitis A virus and norovirus in food using real-time RT-PCR).
ISO 6887-3:2017 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 (see Annex A for classification of major taxa):
a)    Raw fishery products, molluscs, tunicates and echinoderms including:
-      whole fish or fillets, with or without skin and heads, and gutted;
-      crustaceans, whole or shelled;
-      cephalopods;
-      bivalve molluscs;
-      gastropods;
-      tunicates and echinoderms.
b)    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 products.
c)    Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:
-      fish, fish fillets and pieces;
-      whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms.
NOTE 2       The purpose of examinations performed on these samples can be either hygiene testing or quality control. However, the sampling techniques described in this document relate mainly to hygiene testing (on muscle tissues).

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)

Dieses Dokument 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 den in ISO 6887 1 beschriebenen Verfahren unterscheidet. ISO 6887 1 legt die allgemeinen Regeln für die Herstellung der Erstverdünnung und der Verdünnungen für mikrobiologische Untersuchungen fest.
Dieses Dokument enthält spezielle Verfahren zur Probenahme von rohen Weichtieren, Manteltieren und Stachelhäutern aus Bereichen der Primärproduktion.
ANMERKUNG 1   Die Probenahme von rohen Weichtieren, Manteltieren und Stachelhäutern aus Bereichen der Primärproduktion ist in diesem Dokument statt in ISO 13307 enthalten, in der spezielle Regeln für die Probenahme in der Primärproduktion an Land festgelegt sind.
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 (z. B. ISO/TS 21872 1 und ISO/TS 21872 2 zum Nachweis von potentiell enteropathogenen Vibrio spp., ISO/TS 15216-1 und ISO/TS 15216-2 zur Bestimmung von Hepatitis A-Virus und Norovirus in Lebensmitteln mittels Real-time-RT-PCR).
Dieses Dokument ist vorgesehen um in Verbindung mit ISO 6887 1 angewendet zu werden. Er gilt für folgende rohe, verarbeitete oder gefrorene Fische und Schalentiere und die aus diesen hergestellten Produkten (hinsichtlich der Klassifikation der wichtigsten taxonomischen Gruppen (Taxa) siehe Anhang A):
a)   Rohe Fischerzeugnisse, Weichtiere, Manteltiere und Stachelhäuter, einschließlich:
   Fisch, ganz oder als Filet, mit oder ohne Haut und Köpfen sowie ausgenommen;
   Krebstiere im Ganzen oder geschält;
   Kopffüßler;
   Muscheln;
   Gastropoden;
   Manteltiere und Stachelhäuter.
b)   Verarbeitete Produkte, einschließlich:
   geräucherter Fisch, ganz oder als Filet, mit oder ohne Haut;
   gekochte oder teilweise gekochte Krebstiere, Weichtiere, Manteltiere und Stachelhäuter, ganz oder geschält;
   gekochter oder teilweise gekochter Fisch und Mehrkomponentenprodukte auf der Grundlage von Fisch.
c)   Rohe oder gekochte gefrorene Fische, Krebstiere, Weichtiere und andere, in Blöcken oder anderer Form, einschließlich:
   Fisch, Fischfilet und Fischstücke;
   ganze und geschälte Krebstiere (z. B. zerlegte Krabben, Garnelen), Weichtiere, Manteltiere und Stachelhäuter.
ANMERKUNG 2   Der Zweck der an diesen Proben durchgeführten Untersuchungen kann entweder eine Hygieneuntersuchung oder Qualitätskontrolle sein. Die in diesem Dokument beschriebenen Probenahmeverfahren beziehen sich jedoch hauptsächlich auf eine Hygieneuntersuchung (an Muskelgewebe).

Microbiologie de la chaîne alimentaire - 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 6887-3:2017)

ISO 6887-3:2017 spécifie des règles pour la préparation des échantillons de produits de la pêche et leur mise en suspension en vue de l'examen microbiologique, lorsque ces échantillons nécessitent une préparation différente des méthodes décrites dans l'ISO 6887‑1. L'ISO 6887‑1 définit des règles générales pour la préparation de la suspension mère et des dilutions en vue de l'examen microbiologique.
ISO 6887-3:2017 comprend des modes opératoires spécifiques pour le prélèvement de mollusques crus, tuniciers et échinodermes de zones de production primaire.
NOTE 1       Le prélèvement de mollusques crus, tuniciers et échinodermes de zones de production primaire est inclus dans le présent document plutôt que dans l'ISO 13307 qui spécifie des règles de prélèvement au stade de production primaire terrestre.
ISO 6887-3:2017 exclut la préparation d'échantillons pour les méthodes d'essai de dénombrement et de recherche où les détails de préparation sont spécifiés dans les Normes internationales concernées (par exemple, ISO/TS 15216‑1 and ISO/TS 15216‑2 pour la détermination du virus de l'hépatite A et du norovirus dans les aliments par RT-PCR en temps réel).
ISO 6887-3:2017 est destiné à être utilisé en lien avec l'ISO 6887‑1. Il est applicable aux poissons, coquillages et crustacés crus, transformés ou congelés ainsi qu'à leurs produits dérivés suivants (voir l'Annexe A pour la classification des principaux taxons):
a)    Produits de la pêche, mollusques, tuniciers et échinodermes crus, notamment:
-      poissons entiers ou en filets, avec ou sans peau et/ou tête, vidés;
-      crustacés, entiers ou décortiqués;
-      céphalopodes;
-      mollusques bivalves;
-      gastéropodes;
-      tuniciers et échinodermes.
b)    Produits transformés, notamment:
-      poissons fumés, entiers ou en filets, avec ou sans peau;
-      crustacés entiers ou décortiqués, mollusques, tuniciers et échinodermes cuits, ou partiellement cuits;
-      poissons et produits hétérogènes à base de poissons, cuits ou partiellement cuits.
c)    Poissons, crustacés, mollusques et autres, congelés crus ou cuits, en bloc ou autres, notamment:
-      poissons, filets et morceaux de poisson;
-      crustacés entiers et décortiqués (par exemple, chair de crabe, crevettes), mollusques, tuniciers et échinodermes.
NOTE 2       L'objet des analyses menées sur ces échantillons peut être une analyse d'hygiène ou un contrôle qualité. Cependant, les techniques de prélèvement décrites dans le présent document relèvent davantage de l'analyse d'hygiène (sur tissus musculaires).

Mikrobiologija v prehranski verigi - Priprava preskusnih vzorcev, osnovne suspenzije in decimalnih razredčin za mikrobiološko preiskavo - 3. del: Posebna pravila za pripravo rib in ribjih izdelkov (ISO 6887-3:2017)

Ta dokument določa pravila za pripravo vzorcev rib in ribjih izdelkov ter njihove razredčine za mikrobiološko preiskavo, kadar se za vzorce zahteva drugačna priprava od
metod, opisanih v standardu ISO 6887-1. Standard ISO 6887-1 določa splošna pravila za pripravo osnovnih razredčin za mikrobiološko preiskavo.
Ta dokument zajema posebne postopke za vzorčenje surovih školjk, plaščarjev in iglokožcev na področjih primarne proizvodnje.
OPOMBA 1: vzorčenje surovih školjk, plaščarjev in iglokožcev na področjih primarne proizvodnje je zajeto v tem dokumentu namesto v standardu ISO 13307, ki določa pravila za vzorčenje v kopenski fazi primarne proizvodnje.
Ta dokument ne zajema priprave vzorcev za preskusni metodi za ugotavljanje števila in odkrivanje, pri čemer so podrobnosti glede priprave opredeljene v ustreznih mednarodnih standardih (npr. standarda ISO/TS 15216-1 in ISO/TS 15216-2 za določevanje virusa hepatitisa A in norovirusa v hrani z RT-PCR v realnem času).
Ta dokument je treba uporabljati v povezavi s standardom ISO 6887-1. Uporablja se za naslednje surove, predelane ali zamrznjene ribe in školjke ter njihove izdelke (glej dodatek A za razvrščanje glavnih taksonov):
a) Surovi ribji izdelki, školjke, plaščarji in iglokožci, vključno s/z:
– celimi ribami ali fileji, s kožo in glavami ali brez, brez drobovja;
– raki, celimi ali izluščenimi;
– glavonožci;
– dvolupinskimi školjkami;
– polži;
– plaščarji in iglokožci.
b) Predelani izdelki, vključno s/z:
– prekajenimi ribami, celimi ali pripravljenimi fileji, s kožo ali brez;
– kuhanimi ali delno kuhanimi, celimi ali izluščenimi raki, školjkami, plaščarji in iglokožci;
– kuhanimi ali delno kuhanimi ribami in večkomponentnimi izdelki iz rib.
c) Surove ali kuhane zamrznjene ribe, raki, školjke in ostalo, v blokih ali drugače, vključno s/z:
– ribami, ribjimi fileji in kosi;
– celimi ali izluščenimi raki (npr. koščki rakovice, kozice), školjkami, plaščarji in iglokožci.
OPMBA 2: namen izvedenih preiskav teh vzorcev je lahko testiranje higiene ali nadzor kakovosti. Vendar se tehnike vzorčenja, opisane v tem dokumentu, nanašajo v glavnem na testiranje higiene (na tkivih školjk).

General Information

• Status: Published
• Publication Date: 04-Apr-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 6887-3:2017 - 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)

Relations

• Replaces: 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)
• Effective Date: 10-Jul-2013
• Amended By: EN ISO 6887-3:2017/A1:2020 - 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 - Amendment 1: Sample preparation for raw marine gastropods (ISO 6887-3:2017/Amd 1:2020)
• Effective Date: 11-Dec-2018

Overview

EN ISO 6887-3:2017 (ISO 6887-3:2017) - part of the “Microbiology of the food chain” series - specifies specific rules for preparing fish and fishery product samples, initial suspensions and decimal dilutions for microbiological examination. It complements ISO 6887‑1 (general rules) and applies when fish, shellfish and related products require different handling than the general methods. The document covers raw, processed and frozen fishery products and includes special procedures for sampling live bivalve molluscs, tunicates and echinoderms from primary production areas.

Key topics

• Scope of products: raw fish (whole or fillets), crustaceans, cephalopods, bivalve molluscs, gastropods, tunicates, echinoderms; processed (smoked, cooked, marinated, fermented, breaded) and frozen forms.
• Sampling rules: general procedures plus specific sampling methods for live bivalves and other shellfish from primary production and marketed products.
• Sample preparation: guidance on preparing whole fish, fillets, small fish, crustacean flesh (shelled and whole), cephalopods, and processed/frozen items for microbiological testing.
• Initial suspension and decimal dilutions: required diluents, apparatus and instructions for making initial suspensions and serial dilutions used in enumeration or detection (except where other standards specify the preparation).
• Transport and temperature control: requirements for maintaining sample integrity during transport to the laboratory.
• Annexes: classification of major taxa (Annex A), recommended numbers of live bivalves per sample (Annex B), and additional guidance for small fish, crabs and lobsters (Annex C).

Applications

• Hygiene testing and quality control: mainly used for hygiene monitoring (muscle tissues) but applicable for broader quality testing of seafood products.
• Laboratory sample processing: standardizes how testing laboratories prepare fish and shellfish samples for microbiological assays and plate counts.
• Regulatory compliance and food safety programs: supports official controls, certification schemes and supplier testing protocols for seafood safety.

Who uses this standard

• Food microbiology laboratories
• Seafood processors and quality assurance teams
• Regulatory agencies and competent authorities
• Third‑party auditors and certification bodies

Related standards

• ISO 6887‑1 (general rules for preparation of initial suspensions and dilutions) - use in conjunction with ISO 6887-3.
• ISO/TS 15216‑1 and ISO/TS 15216‑2 (methods for hepatitis A virus and norovirus) - ISO 6887-3 excludes sample prep when such standards specify preparation details.

Keywords: EN ISO 6887-3:2017, ISO 6887-3, microbiology of the food chain, sample preparation, fish and fishery products, initial suspension, decimal dilutions, bivalve molluscs, hygiene testing.

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-2017
1DGRPHãþD
SIST EN ISO 6887-3:2003
0LNURELRORJLMDYSUHKUDQVNLYHULJL3ULSUDYDSUHVNXVQLKY]RUFHYRVQRYQH
VXVSHQ]LMHLQGHFLPDOQLKUD]UHGþLQ]DPLNURELRORãNRSUHLVNDYRGHO3RVHEQD
SUDYLOD]DSULSUDYRULELQULEMLKL]GHONRY,62
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)
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)
Microbiologie de la chaîne alimentaire - 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 6887-3:2017)
Ta slovenski standard je istoveten z: EN ISO 6887-3:2017
ICS:
07.100.30 Mikrobiologija živil Food microbiology
67.120.30 Ribe in ribji proizvodi Fish and fishery products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 6887-3
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2017
EUROPÄISCHE NORM
ICS 07.100.30 Supersedes EN ISO 6887-3:2003
English Version
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)
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
3: Règles spécifiques pour la préparation des produits mikrobiologische Untersuchungen - Teil 3: Spezifische
de la pêche (ISO 6887-3:2017) Regeln für die Vorbereitung von Fisch und
Fischerzeugnissen (ISO 6887-3:2017)
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 6887-3:2017 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 6887-3:2017) 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 6887-3:2003.
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 6887-3:2017 has been approved by CEN as EN ISO 6887-3:2017 without any
modification.
INTERNATIONAL ISO
STANDARD 6887-3
Second edition
2017-03
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
Microbiologie de la chaîne alimentaire — 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 6887-3:2017(E)
©
ISO 2017
ISO 6887-3:2017(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
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. [phone]
Fax [phone]
[e-mail]
www.iso.org
ii © ISO 2017 – All rights reserved

ISO 6887-3:2017(E)
Contents Page
Foreword .v
1 Scope . 1
2 Normative references . 2
3 Terms and definitions . 2
4 Principle . 2
5 Diluents . 2
6 Apparatus . 2
7 Sampling and sample types . 3
7.1 General procedures . 3
7.2 Specific procedures for sampling bivalve molluscs, echinoderms and tunicates
from primary production . 3
7.2.1 General. 3
7.2.2 Sampling and laboratory sample transport . 3
7.2.3 Sampling method . . . 3
7.2.4 Size and number of individuals per sample . 4
7.2.5 Temperature control during transport . 4
7.3 Specific procedures for sampling bivalve molluscs, gastropods, echinoderms and
tunicates placed on the market. 4
8 General procedures . 4
9 Specific procedures. 4
9.1 Raw fishery products, including fish, crustaceans, molluscs, tunicates and
echinoderms (see Annex A) . 4
9.1.1 Whole fresh fish (more than 15 cm in length) . 4
9.1.2 Whole fresh fish (less than 15 cm in length) . 5
9.1.3 Sliced fish, fillets and steaks . 5
9.1.4 Whole and sliced cephalopods . 5
9.1.5 Whole crustacea such as crabs . 5
9.1.6 Shelled crustacea flesh . 5
9.1.7 Crustacea such as prawns, crayfish, and lobsters . 6
9.1.8 Live bivalve molluscs . 6
9.1.9 Echinoderms. 7
9.2 Processed products . 7
9.2.1 Whole smoked fish . 7
9.2.2 Smoked fish fillets and slices, with or without skin . 8
9.2.3 Whole cooked molluscs in the shell . 8
9.2.4 Fish and fish-based multi-component products (e.g. pre-prepared fish
taco, mixed seafood selections, mixed fish ball) . 8
9.2.5 Cooked or precooked shelled bivalves . 8
9.2.6 Salted or pickled products (including fish eggs/roe such as caviar) . 8
9.2.7 Dried fish including dried salted fish . 9
9.2.8 Fermented products. 9
9.2.9 Marinated products . 9
9.2.10 Breaded products . 9
9.3 Frozen fish, crustacea, molluscs, tunicates, and echinoderms . 9
9.3.1 Fish fillets, large fish pieces frozen in blocks, frozen small parts and
single portions . 9
9.3.2 Shelled crustacea (such as prawns) frozen in blocks . 9
9.3.3 Whole crustacea (such as prawns) frozen in blocks . 9
9.3.4 Flaked crustacean flesh (such as crab meats) frozen in blocks . 9
9.3.5 Molluscs (whole cephalopods, bivalve molluscs and gastropods) .10
10 Further dilutions .10
ISO 6887-3:2017(E)
Annex A (informative) Classification of major taxa .11
Annex B (informative) Recommended number of individual live bivalve molluscs to be
submitted to the laboratory .12
Annex C (informative) Additional guidance for small fish, crabs and lobsters .13
Bibliography .16
iv © ISO 2017 – All rights reserved

ISO 6887-3:2017(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.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
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. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment,
as well as information about ISO’s adherence to the World Trade Organization (WTO) principles in the
Technical Barriers to Trade (TBT) see the following URL: www . i so .org/ iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,
Microbiology.
This second edition cancels and replaces the first edition (ISO 6887-3:2003), which has been technically
revised.
A list of all parts in the ISO 6887 series can be found on the ISO website.
INTERNATIONAL STANDARD ISO 6887-3:2017(E)
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
WARNING — The use of this document may involve hazardous materials, operations and
equipment. It is the responsibility of the user of this document to establish appropriate safety
and health practices and to determine the applicability of regulatory limitations before use.
1 Scope
This document 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 document includes special procedures for sampling raw molluscs, tunicates and echinoderms from
primary production areas.
NOTE 1 Sampling of raw molluscs, tunicates and echinoderms from primary production areas is included in this
document, rather than ISO 13307, which specifies rules for sampling from the terrestrial primary production stage.
This document excludes preparation of samples for both enumeration and detection test methods where
preparation details are specified in the relevant International Standards (e.g. ISO/TS 15216-1 and
ISO/TS 15216-2 for determination of hepatitis A virus and norovirus in food using real-time RT-PCR).
This document 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 (see Annex A for classification of major taxa):
a) Raw fishery products, molluscs, tunicates and echinoderms including:
— whole fish or fillets, with or without skin and heads, and gutted;
— crustaceans, whole or shelled;
— cephalopods;
— bivalve molluscs;
— gastropods;
— tunicates and echinoderms.
b) 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 products.
ISO 6887-3:2017(E)
c) Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:
— fish, fish fillets and pieces;
— whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms.
NOTE 2 The purpose of examinations performed on these samples can be either hygiene testing or quality
control. However, the sampling techniques described in this document relate mainly to hygiene testing (on
muscle tissues).
2 Normative references
The following documents are referred to in text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 6887-1, Microbiology of the food chain — 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
ISO 7218, Microbiology of food and animal feeding stuffs — General requirements and guidance for
microbiological examinations
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 6887-1 apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http:// www .electropedia .org/
— ISO Online browsing platform: available at http:// www .iso .org/ obp
4 Principle
The general principles for sample preparation and subsequent steps are described in ISO 6887-1. This
document describes specific measures for fish and fishery products, including raw, processed and
frozen products.
5 Diluents
Diluents for general use and special purposes are described in ISO 6887-1 and there are no additional
specific requirements for fish and fishery products.
6 Apparatus
Usual microbiological laboratory equipment for general use (ISO 7218 and ISO 6887-1) and in particular,
the following:
6.1 Homogenizer.
6.1.1 Rotary homogenizer (blender), as specified in ISO 7218, but if a large test portion is used, the
equipment should include a 1 l bowl.
6.1.2 Peristaltic homogenizer, as specified in ISO 7218.
2 © ISO 2017 – All rights reserved

ISO 6887-3:2017(E)
6.2 Sterile instruments suitable for dissecting samples and opening shells (e.g. oyster knives,
hammer, pliers, adjustable vice, oyster cracker, sterile scissors, shellfish picker, winkle picker, scalpels
and butcher’s knives).
6.3 Sterile forceps (small and large), spatulas and spoons.
6.4 Small stiff brush, for scrubbing shells.
6.5 Electric drill, equipped with sterile wood bit (14 mm or 16 mm diameter).
6.6 Sterile gauze sheets, suitable for preventing splintering when breaking up shells.
6.7 Food grade plastic bags with waterproof labels, suitable as sampling containers.
6.8 Gloves, strong, suitable to protect operator from injury.
7 Sampling and sample types
7.1 General procedures
Carry out sampling in accordance with the instructions given in this clause for samples from the
primary production stage (7.2) or products placed on the market (7.3). For products not detailed here,
carry out sampling according to the specific standard appropriate to the product concerned or see
ISO/TS 17728. If specific sampling instructions are not available, it is recommended that agreement be
reached on this subject by the parties concerned.
7.2 Specific procedures for sampling bivalve molluscs, echinoderms and tunicates from
primary production
7.2.1 General
The design and implementation of environmental sampling programmes will affect the results obtained
from microbiological examinations. Where the results of this testing are used in microbiological
monitoring programmes, particularly for official controls such as classification and monitoring of
marine production areas, special consideration should be given to formal recording of sampling plans,
[6]
species selection and spatial and temporal aspects of sampling design.
7.2.2 Sampling and laboratory sample transport
A sampling protocol containing details of sampling methods, cleaning, packing and transport
requirements should be agreed by the parties concerned.
7.2.3 Sampling method
The species under examination should be sampled, as far as possible, using the method employed
for commercial harvesting. Equipment used for sampling shall be restricted to t
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