SIST EN ISO 6887-4:2003
(Main)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)
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)
ISO 6887-4:2003 specifies rules for the preparation of samples and decimal dilutions for the microbiological examination of food products other than those covered in other parts of ISO 6887. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination.
ISO 6887-4:2003 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 International Standard concerning that microorganism.
ISO 6887-4:2003 is applicable to the following products: general case for acidic products; foods with a high fat content, excluding margarine and spreads; flours, whole cereal grains, cereal by-products, animal feeds and cattle cake; very hard products; gelatine; margarine and spreads; dehydrated products and freeze-dried products (except dairy products and egg products); egg and egg products; fermented products (products containing live microorganisms); pastries and cakes.
Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 4: Spezifische Regeln für die Vorbereitung von anderen Erzeugnissen als Milch und Milcherzeugnisse, Fleisch und Fleischerzeugnisse, Fisch und Fischerzeugnisse (ISO 6887-4:2003)
Dieser Teil von ISO 6887 legt Regeln für die Vorbereitung von Proben und Dezimalverdünnungen für mikrobiologische Untersuchungen von Lebensmittelerzeugnissen fest, die nicht in den anderen Teilen von ISO 6887 berücksichtigt sind. 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 dienen und bei denen das Verfahren zur Vorbereitung in der diesen Organismus betreffenden Internationalen Norm beschrieben ist.
Dieser Teil von ISO 6887 gilt für folgende Produkte:
allgemein für saure Produkte (siehe 8.2);
Lebensmittel mit einem hohen Fettgehalt (8.3) ausschließlich Margarine und Streichfette (siehe 8.3);
Mehl, ganze Getreidekörner, Getreidenebenprodukte, Tierfutter und Futterkuchen für Rinder (siehe 9.1);
sehr harte Produkte, z. B. Maniokknollen (siehe 9.2);
Gelatine (siehe 9.3);
Margarine und Streichfette (siehe 9.4);
Trockenprodukte und gefriergetrocknete Produkte (außer Molkerei und Eiprodukte) (siehe 9.5);
Eier und Eiprodukte (siehe 9.6);
gereifte/fermentierte Produkte (lebende Mikroorganismen enthaltende Produkte) (siehe 9.7);
Gebäck und Kuchen (9.8).
ANMERKUNG Milch und Milcherzeugnisse werden in ISO 8261 behandelt.
Microbiologie des aliments - Préparation des échantillons, de la suspension mere et des dilutions décimales en vue de l'examen microbiologique - Partie 4: Regles spécifiques pour la préparation de produits autres que les produits laitiers, les produits carnés et les produits de la peche (ISO 6887-4:2003)
L'ISO 6887-4:2003 spécifie des règles pour la préparation des échantillons et des dilutions décimales en vue de l'examen microbiologique des aliments qui ne sont pas couverts par les autres parties de l'ISO 6887. 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 6887-4:2003 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 6887-4:2003 est applicable aux produits suivants: cas général des produits acides; aliments à haute teneur en matière grasse, à l'exclusion de la margarine et des produits à tartiner; farines, graines de céréales complètes, sous-produits de meunerie, farines animales et aliments pour le bétail; produits très durs, comme le manioc; gélatine; margarine et produits à tartiner; produits déshydratés et produits lyophilisés (hors produits laitiers et ovoproduits; oeufs et ovoproduits; produits fermentés (produits contenant des micro-organismes vivants); pâtisseries et gâteaux.
Mikrobiologija živil in krme - Priprava preskusnih vzorcev, začetna suspenzija in decimalne razredčitve za mikrobiološko preiskavo – 4. del: Specifična pravila za pripravo izdelkov razen mleka in mlečnih izdelkov, mesa in mesnih izdelkov ter rib in ribjih izdelkov (ISO 6887-4:2003)
Ta del ISO 6887 določa pravila za pripravo vzorcev in decimalnih razredčitev za mikrobiološko preiskavo živil, ki jih ne zajemajo drugi deli ISO 6887. ISO 6887-1 določa splošna pravila za pripravo začetne suspenzije in decimalnih razredčitev za mikrobiološko preiskavo. Ta del ISO 6887 samo opisuje metode priprave, ki veljajo istočasno za več mikroorganizmov. Izvzema priprave, ki veljajo samo za zaznavo in/ali preštevanje enega mikroorganizma, kjer so metode priprave opisane v ustreznem mednarodnem standardu v zvezi z mikroorganizmom. Ta del ISO 6887 velja za naslednje izdelke: - splošni primer za kisle izdelke (glej 8.2); - živila z visoko vsebnostjo maščobe, razen margarine in namazov (glej 8.3); moke, cela žitna zrna, žitne stranske izdelke, krmila in koncentrirana krmila v obliki torte (glej 9.1); zelo trde izdelke, npr. kasavo (glej 9.2); - želatino (glej 9.3); - margarine in namazi (glej 9.4); - dehidrirane izdelke in zamrzovalno sušene izdelke (razen mlečnih izdelkov in izdelkov iz jajc) (glej 9.5); - jajca in izdelke iz jajc (glej 9.6); - fermentirane izdelke (izdelke, ki vsebujejo žive mikroorganizme) (glej 9.7); - peciva in torte (9.8).
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 6887-4:2003
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 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)
Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von
Untersuchungsproben und Herstellung von Erstverdünnungen und von
Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 4: Spezifische Regeln
für die Vorbereitung von anderen Erzeugnissen als Milch und Milcherzeugnisse, Fleisch
und Fleischerzeugnisse, Fisch und Fischerzeugnisse (ISO 6887-4:2003)
Microbiologie des aliments - Préparation des échantillons, de la suspension mere et des
dilutions décimales en vue de l'examen microbiologique - Partie 4: Regles spécifiques
pour la préparation de produits autres que les produits laitiers, les produits carnés et les
produits de la peche (ISO 6887-4:2003)
Ta slovenski standard je istoveten z: EN ISO 6887-4:2003
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST EN ISO 6887-4:2003 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 6887-4:2003
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SIST EN ISO 6887-4:2003
EUROPEAN STANDARD
EN ISO 6887-4
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 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)
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 4: Règles spécifiques von Erstverdünnungen und von Dezimalverdünnungen für
pour la préparation de produits autres que les produits mikrobiologische Untersuchungen - Teil 4: Spezifische
laitiers, les produits carnés et les produits de la pêche (ISO Regeln für die Vorbereitung von anderen Erzeugnissen als
6887-4:2003) Milch und Milcherzeugnisse, Fleisch und
Fleischerzeugnisse, Fisch und Fischerzeugnisse (ISO
6887-4:2003)
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 6887-4:2003 E
worldwide for CEN national Members.
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SIST EN ISO 6887-4:2003
EN ISO 6887-4:2003 (E)
CORRECTED 2003-09-24
Foreword
This document (EN ISO 6887-4:2003) 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 6887-4:2003 has been approved by CEN as EN ISO 6887-4:2003 without any
modifications.
NOTE Normative references to International Standards are listed in Annex ZA (normative).
2
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SIST EN ISO 6887-4:2003
EN ISO 6887-4:2003 (E)
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
ISO 6887-2 2003 Microbiology of food and animal EN ISO 6887-2 2003
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
3
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SIST EN ISO 6887-4:2003
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SIST EN ISO 6887-4:2003
INTERNATIONAL ISO
STANDARD 6887-4
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 4:
Specific rules for the preparation of
products other than milk and milk
products, meat and meat products, and
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 4: Règles spécifiques pour la préparation de produits autres que
les produits laitiers, les produits carnés et les produits de la pêche
Reference number
ISO 6887-4:2003(E)
©
ISO 2003
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SIST EN ISO 6887-4:2003
ISO 6887-4:2003(E)
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ii © ISO 2003 — All rights reserved
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SIST EN ISO 6887-4:2003
ISO 6887-4:2003(E)
Contents Page
Foreword. iv
1 Scope. 1
2 Normative references . 2
3 Terms and definitions. 2
4 Principle . 2
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 General case for acidic products . 5
8.3 High fat foods, excluding margarines and spreads (e.g. over 20 % of total mass is fat). 5
9 Specific procedures. 6
9.1 Flours, cereal grains, cereal by-products, animal feeds and cattle cake. 6
9.2 Very hard products (e.g. cassava) . 6
9.3 Gelatine (granular or leaf form) . 6
9.4 Margarine and spreads. 7
9.5 Dehydrated products . 8
9.6 Egg products . 9
9.7 Fermented products (products containing live microorganisms). 11
9.8 Pastries and cakes. 11
10 Further decimal dilutions . 12
Bibliography . 13
© ISO 2003 — All rights reserved iii
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SIST EN ISO 6887-4:2003
ISO 6887-4:2003(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 6887-4 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, fish and fishery products
iv © ISO 2003 — All rights reserved
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SIST EN ISO 6887-4:2003
INTERNATIONAL STANDARD ISO 6887-4:2003(E)
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
WARNING — The use of this standard may involve hazardous materials, operations and equipment. It
is the responsibility of the user of this standard to establish appropriate safety and health practices
and to determine the applicability of regulatory limitations prior the use.
1 Scope
This part of ISO 6887 specifies rules for the preparation of samples and decimal dilutions for the
microbiological examination of food products other than those covered in other parts of ISO 6887. ISO 6887-1
defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological
examination.
This part of ISO 6887 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 International Standard
concerning that microorganism.
This part of ISO 6887 is applicable to the following products:
general case for acidic products (see 8.2);
foods with a high fat content, excluding margarine and spreads (see 8.3);
flours, whole cereal grains, cereal by-products, animal feeds and cattle cake (see 9.1);
very hard products, e.g. cassava (see 9.2);
gelatine (see 9.3);
margarine and spreads (see 9.4);
dehydrated products and freeze-dried products (except dairy products and egg products) (see 9.5);
egg and egg products (see 9.6);
fermented products (products containing live microorganisms) (see 9.7);
pastries and cakes (9.8).
NOTE Milk and milk products are dealt with in ISO 8261.
© ISO 2003 — All rights reserved 1
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SIST EN ISO 6887-4:2003
ISO 6887-4:2003(E)
2 Normative references
The following referenced documents are indispensable for the application 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 6887-1:1999, 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
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 7218, Microbiology of food and animal feeding stuffs — General rules for microbiological examinations
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
laboratory sample
sample prepared for sending to the laboratory and intended for inspection or testing
[ISO 7002]
3.2
test portion
measured (volume or mass) representative sample taken from the laboratory sample for use in the
preparation of the initial suspension
3.3
initial suspension (primary dilution)
suspension, solution or emulsion obtained after a weighed or measured quantity of the product under
examination (or of a test sample prepared from the product) has been mixed with, normally, a nine-fold
quantity of diluent, allowing large particles, if present, to settle
3.4
further decimal dilutions
suspensions or solutions obtained by mixing a measured volume of the initial suspension (3.3) with a nine-fold
volume of diluent and by repeating this operation with further dilutions, until a decimal dilution series, suitable
for the inoculation of culture media, is obtained
4 Principle
An initial suspension (3.3) is prepared to obtain as uniform a distribution as possible of the microorganisms
contained in the test sample.
A pre-enrichment or enrichment suspension is prepared in the same way, using the medium recommended by
the method of analysis concerned, except in special cases mentioned in each product section of this part of
ISO 6887.
If necessary, decimal dilutions (3.4) are prepared in order to reduce the number of microorganisms per unit
volume to allow,
...
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