EN ISO 6887-2:2003

Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2003)

ISO 6887-2:2003 specifies rules for the preparation of meat and meat 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 6887-2:2003 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 method of preparation is described in the relevant International Standard concerning that microorganism.
ISO 6887-2:2003 is applicable to the following fresh, raw and processed meats and poultry and their products: refrigerated or frozen; cured or fermented; minced or comminuted; delicatessen meats; pre-cooked meals or poultry-based meals; dried and smoked meats at various degrees of dehydration; concentrated meat extracts.
ISO 6887-2:2003 is not applicable to the following products whose microbiological examination is described in other International Standards: canned products; other products (see ISO 6887-4).

Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 2: Spezifische Regeln für die Vorbereitung von Fleisch und Fleischerzeugnissen (ISO 6887-2:2003)

Dieser Teil von ISO 6887 legt Regeln für die Vorbereitung von Proben von Fleisch und Fleischerzeugnissen 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 legt nur Verfahren zur Vorbereitung von Untersuchungsproben fest, die gleichzeitig für den Nachweis mehrerer Mikroorganismen verwendet werden. Sie schließt Vorbereitungen aus, die nur dem Nachweis und/oder der Zählung eines bestimmten Mikroorganismus dienen und bei denen das Verfahren zur Vorbereitung in der diesen Mikroorganismus betreffenden Internationalen Norm beschrieben ist.
Dieser Teil von ISO 6887 gilt für das folgende frische, rohe und verarbeitete Fleisch und Geflügel und deren Erzeugnisse:
- gekühlt oder gefroren;
- haltbar gemacht oder gereift (fermentiert);
- gehackt oder fein zerkleinert;
- Delikatess-Fleischwaren;
- vorgegarte Mahlzeiten oder Mahlzeiten auf Geflügelgrundlage;
- getrocknetes und geräuchertes Fleisch in unterschiedlichen Trocknungsstufen;
- konzentrierte Fleischextrakte.
Dieser Teil von ISO 6887 ist nicht auf folgende Erzeugnisse anwendbar, deren mikrobiologische Untersuchung in anderen Internationalen Normen beschrieben wird:
- Dosenkonserven;
- sonstige Erzeugnisse (siehe ISO 6887-4).
ANMERKUNG 1   Milch und Milcherzeugnisse werden in ISO 8261 behandelt.
ANMERKUNG 2   Das Fleisch von Jagdwild (aus der Schlachtung von Wild oder von der Jagd auf Wild) kann nach den hier für gleichartige Erzeugnisse beschriebenen anwendbaren Verfahrensweisen untersucht werden.

Microbiologie des aliments - Préparation des échantillons, de la suspension mére et des dilutions décimales en vue de l'examen microbiologique - Partie 2: Régles spécifiques pour la préparation des viandes et produits à base de viande (ISO 6887-2:2003)

L'ISO 6887-2:2003 spécifie des règles pour la préparation des échantillons de viandes et produits à base de viande 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 6887-2:2003 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.
L'ISO 6887-2:2003 est applicable aux viandes fraîches, crues et transformées et aux volailles et leurs produits suivants: réfrigérées ou congelées; salées ou fermentées; hachées ou hachées menu; aux produits de charcuterie; aux plats cuisinés à base de viande ou aux plats à base de volaille; aux viandes séchées et fumées à divers degrés de déshydratation; aux extraits de viande concentrés.
L'ISO 6887-2:2003 n'est pas applicable aux produits suivants dont l'examen microbiologique est décrit dans d'autres Normes internationales: conserves; autres produits (voir l'ISO 6887-4).

Mikrobiologija živil in krme - Priprava preskusnih vzorcev, začetna suspenzija in decimalne razredčitve za mikrobiološko preiskavo - 2. del: Posebna pravila za pripravo mesa in mesnih izdelkov (ISO 6887-2:2003)

General Information

• Status: Withdrawn
• Publication Date: 14-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 6887-2:2003 - Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2003)

Relations

• Replaced By: EN ISO 6887-2:2017 - Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2017)
• Effective Date: 03-Jul-2013

Standards Content (Sample)

SLOVENSKI STANDARD
01-november-2003
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Microbiology of food and animal feeding stuffs - Preparation of test samples, initial
suspension and decimal dilutions for microbiological examination - Part 2: Specific rules
for the preparation of meat and meat products (ISO 6887-2:2003)
Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von
Untersuchungsproben und Herstellung von Erstverdünnungen und von
Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 2: Spezifische Regeln
für die Vorbereitung von Fleisch und Fleischerzeugnissen (ISO 6887-2:2003)
Microbiologie des aliments - Préparation des échantillons, de la suspension mére et des
dilutions décimales en vue de l'examen microbiologique - Partie 2: Régles spécifiques
pour la préparation des viandes et produits a base de viande (ISO 6887-2:2003)
Ta slovenski standard je istoveten z: EN ISO 6887-2:2003
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 6887-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 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 2: Specific rules for the
preparation of meat and meat products (ISO 6887-2:2003)
Microbiologie des aliments - Préparation des échantillons, Mikrobiologie von Lebensmitteln und Futtermitteln -
de la suspension mére et des dilutions décimales en vue Vorbereitung von Untersuchungsproben und Herstellung
de l'examen microbiologique - Partie 2: Régles spécifiques von Erstverdünnungen und von Dezimalverdünnungen für
pour la préparation des viandes et produits à base de mikrobiologische Untersuchungen - Teil 2: Spezifische
viande (ISO 6887-2:2003) Regeln für die Vorbereitung von Fleisch und
Fleischerzeugnissen (ISO 6887-2:2003)
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 6887-2:2003 E
worldwide for CEN national Members.

CORRECTED 2003-11-05
Foreword
This document (EN ISO 6887-2:2003) 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 January 2004, and conflicting national
standards shall be withdrawn at the latest by January 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 6887-2:2003 has been approved by CEN as EN ISO 6887-2:2003 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 6887-2
First edition
2003-07-15
Microbiology of food and animal feeding
stuffs — Preparation of test samples,
initial suspension and decimal dilutions
for microbiological examination —
Part 2:
Specific rules for the preparation of meat
and meat products
Microbiologie des aliments — Préparation des échantillons, de la
suspension mère et des dilutions décimales en vue de l'examen
microbiologique —
Partie 2: Règles spécifiques pour la préparation des viandes et produits
à base de viande
Reference number
ISO 6887-2:2003(E)
©
ISO 2003
ISO 6887-2:2003(E)
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ISO 6887-2:2003(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 . 4
7.1 Frozen products . 4
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 Types of samples to be sent to the laboratory . 5
8.3 Purpose of the analysis. 6
8.4 General case for acidic products . 6
8.5 High fat foods (over 20 % of total mass as fat). 6
9 Specific procedures. 6
9.1 Initial preparation of the different types of samples . 6
9.2 Procedure for manufactured products stored under refrigeration. 7
9.3 Procedure for frozen meats . 10
9.4 Procedure for partially dehydrated meat extracts. 11
9.5 Surface samples (swabs and small cloths). 11
10 Further decimal dilutions . 11
Annex A (informative) Frame for the delineation of a surface sample area . 12
Annex B (normative) Means of sampling a frozen or deep-frozen test piece or block. 13
B.1 Non-homogeneous block. 13
B.2 Homogeneous test piece. 13
Bibliography . 15

ISO 6887-2:2003(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 6887-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,
Mic
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