SIST EN ISO 6887-5:2010

Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2010)

This part of ISO 6887 specifies rules for the preparation of samples of milk and milk products and their suspension for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1. 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 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This part of ISO 6887 is applicable to:
a) milk and liquid milk products;
b) dried milk products;
c) cheese;
d) casein and caseinates;
e) butter;
f) ice-cream;
g) custard, desserts and sweet cream;
h) fermented milk and sour cream;
i) milk-based infant foods.

Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 5: Spezifische Regeln für die Vorbereitung von Milch und Milcherzeugnissen (ISO 6887-5:2010)

Dieser Teil von ISO 6887 legt Regeln für die Vorbereitung von Proben von Milch und Milcherzeugnissen 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 folgende Erzeugnisse:
⎯ Milch und flüssige Milchprodukte;
⎯ Trockenmilcherzeugnisse;
⎯ Käse;
⎯ Casein und Caseinat;
⎯ Butter;
⎯ Speiseeis;
⎯ Creme, Dessert und Süßrahm;
⎯ Sauermilch und Sauerrahm;
⎯ Säuglings- und Kleinkindernahrung auf Milchbasis.

Microbiologie des aliments - Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique - Partie 5: Règles spécifiques pour la préparation de produits laitiers (ISO 6887-5:2010)

L'ISO 6887-5:2010 spécifie les règles de préparation des échantillons de lait et de produits laitiers et de leur mise en suspension en vue d'un examen microbiologique lorsque les échantillons nécessitent une préparation différente des méthodes générales spécifiées 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 6887-5:2010 exclut la préparation des échantillons pour les méthodes d'essais de dénombrement et de détection où des détails de préparation sont spécifiés dans les Normes internationales appropriées.
L'ISO 6887-5:2010 est applicable: au lait et aux produits laitiers liquides; aux produits laitiers en poudre; au fromage; à la caséine et aux caséinates; au beurre; aux crèmes glacées; à la crème anglaise, aux desserts et à la crème douce; au lait fermenté et à la crème acide; et aux aliments à base de lait pour nourrissons.

Mikrobiologija živil in krme - Priprava preskusnih vzorcev, začetna suspenzija in decimalne razredčitve za mikrobiološko preiskavo - 5. del: Specifična pravila za pripravo mleka in mlečnih izdelkov (ISO 6887-5:2010)

Ta del ISO 6887 določa pravila za pripravo vzorcev mleka in mlečnih izdelkov in njihove suspenzije za mikrobiološko preiskavo, kadar vzorci zahtevajo drugačno pripravo od splošnih metod, določenih v ISO 6887-1. ISO 6887-1 opredeljuje splošna pravila za pripravo začetne suspenzije in decimalne razredčitve za mikrobiološko preiskavo. Ta del ISO 6887 vključuje pripravo vzorcev za preskusne metode preštevanja in zaznavanja, kadar so podrobnosti glede priprave določene v ustreznih mednarodnih standardih. Ta del ISO 6887 velja za:
a) mleko in mlečne izdelke;
b) izdelke iz mleka v prahu;
c) sir;
d) kazein in kazeinate;
e) maslo;
f) sladoled;
g) jajčno kremo, deserte in sladko smetano;
h) fermentirano mleko in kislo smetano;
i) živila za dojenčke in male otroke na mlečni osnovi.

General Information

• Status: Withdrawn
• Publication Date: 13-Oct-2010
• Withdrawal Date: 18-Jun-2020
• ICS: 07.100.30 - Food microbiology
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 19-Jun-2020
• Due Date: 12-Jul-2020
• Completion Date: 19-Jun-2020
• Ref Project: EN ISO 6887-5:2010 - Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2010)

Relations

• Replaced By: SIST EN ISO 6887-5:2020 - Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2020)
• Effective Date: 01-Jul-2020
• Replaces: SIST EN ISO 8261:2001 - Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination (ISO 8261:2001)
• Effective Date: 01-Nov-2010

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 6887-5:2010
01-november-2010
1DGRPHãþD
SIST EN ISO 8261:2001
0LNURELRORJLMDåLYLOLQNUPH3ULSUDYDSUHVNXVQLKY]RUFHY]DþHWQDVXVSHQ]LMDLQ
GHFLPDOQHUD]UHGþLWYH]DPLNURELRORãNRSUHLVNDYRGHO6SHFLILþQDSUDYLOD]D
SULSUDYRPOHNDLQPOHþQLKL]GHONRY,62
Microbiology of food and animal feeding stuffs - Preparation of test samples, initial
suspension and decimal dilutions for microbiological examination - Part 5: Specific rules
for the preparation of milk and milk products (ISO 6887-5:2010)
Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von
Untersuchungsproben und Herstellung von Erstverdünnungen und von
Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 5: Spezifische Regeln
für die Vorbereitung von Milch und Milcherzeugnissen (ISO 6887-5:2010)
Microbiologie des aliments - Préparation des échantillons, de la suspension mère et des
dilutions décimales en vue de l'examen microbiologique - Partie 5: Règles spécifiques
pour la préparation de produits laitiers (ISO 6887-5:2010)
Ta slovenski standard je istoveten z: EN ISO 6887-5:2010
ICS:
07.100.30 Mikrobiologija živil Food microbiology
SIST EN ISO 6887-5:2010 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 6887-5:2010

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SIST EN ISO 6887-5:2010


EUROPEAN STANDARD
EN ISO 6887-5

NORME EUROPÉENNE

EUROPÄISCHE NORM
August 2010
ICS 07.100.30 Supersedes EN ISO 8261:2001
English Version
Microbiology of food and animal feeding stuffs - Preparation of
test samples, initial suspension and decimal dilutions for
microbiological examination - Part 5: Specific rules for the
preparation of milk and milk products (ISO 6887-5:2010)
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 5: Règles spécifiques von Erstverdünnungen und von Dezimalverdünnungen für
pour la préparation du lait et des produits laitiers (ISO mikrobiologische Untersuchungen - Teil 5: Spezifische
6887-5:2010) Regeln für die Vorbereitung von Milch und
Milcherzeugnissen (ISO 6887-5:2010)
This European Standard was approved by CEN on 25 March 2010.

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 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 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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.






EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6887-5:2010: E
worldwide for CEN national Members.

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SIST EN ISO 6887-5:2010
EN ISO 6887-5:2010 (E)
Contents Page
Foreword .3

2

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SIST EN ISO 6887-5:2010
EN ISO 6887-5:2010 (E)
Foreword
This document (EN ISO 6887-5:2010) 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 February 2011, and conflicting national standards shall be withdrawn
at the latest by February 2011.
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 8261:2001.
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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 6887-5:2010 has been approved by CEN as a EN ISO 6887-5:2010 without any modification.

3

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SIST EN ISO 6887-5:2010

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SIST EN ISO 6887-5:2010

INTERNATIONAL ISO
STANDARD 6887-5
First edition
2010-08-15


Microbiology of food and animal feeding
stuffs — Preparation of test samples,
initial suspension and decimal dilutions
for microbiological examination —
Part 5:
Specific rules for the preparation of milk
and milk products
Microbiologie des aliments — Préparation des échantillons, de la
suspension mère et des dilutions décimales en vue de l'examen
microbiologique —
Partie 5: Règles spécifiques pour la préparation du lait et des produits
laitiers




Reference number
ISO 6887-5:2010(E)
©
ISO 2010

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SIST EN ISO 6887-5:2010
ISO 6887-5:2010(E)
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Published in Switzerland

ii © ISO 2010 – All rights reserved

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SIST EN ISO 6887-5:2010
ISO 6887-5:2010(E)
Contents Page
Foreword .iv
1 Scope.1
2 Normative references.1
3 Terms and definitions .2
4 Principle.2
5 Diluents.3
6 Apparatus.7
7 Preparation of samples.7
7.1 Frozen products .7
7.2 Hard and dry products.8
7.3 Liquid and non-viscous products.8
7.4 Heterogeneous products.8
8 General procedures.8
8.1 General .8
8.2 Sampling.8
8.3 General case for acidic products.8
8.4 High-fat foods (fat content > 20 % mass fraction) .9
9 Specific procedures .9
9.1 Milk and liquid milk products.9
9.2 Dried milk, dried sweet whey, dried acid whey, dried buttermilk, and lactose.9
9.3 Cheese and processed cheese .9
9.4 Acid casein, lactic casein, rennet casein, and caseinate.10
9.5 Butter .11
9.6 Ice-cream.11
9.7 Custard, desserts and sweet cream (pH > 5).11
9.8 Fermented milk and sour cream (pH < 5).11
9.9 Milk-based infant foods .11
10 Further decimal dilutions.12
Bibliography.13

© ISO 2010 – All rights reserved iii

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SIST EN ISO 6887-5:2010
ISO 6887-5:2010(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 6887-5 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,
Microbiology.
This first edition cancels and replaces ISO 8261|IDF 122:2001, which has been technically revised.
ISO 8261ΩIDF 122:2001 was elaborated by ISO/TC 34/SC 5, Milk and milk products, and, with its agreement,
has been renumbered as ISO 6887-5 and technically revised by ISO/TC 34/SC 9 with the following
modifications:
a) the introduction of buffered peptone water as a diluent for general use;
b) the systematic pre-heating of the diluent has been kept only for those cases where it resolves problems of
homogeneity of the suspension;
c) the reactivation step has been removed.
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
⎯ Part 5: Specific rules for the preparation of milk and milk products
The following part is under preparation:
⎯ Part 6: Specific rules for the preparation of samples taken at the primary production stage
iv © ISO 2010 – All rights reserved

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SIST EN ISO 6887-5:2010
INTERNATIONAL STANDARD ISO 6887-5:2010(E)

Microbiology of food and animal feeding stuffs — Preparation
of test samples, initial suspension and decimal dilutions for
microbiological examination —
Part 5:
Specific rules for the preparation of milk and milk products
WARNING — The use of this International Standard may involve hazardous materials, operations, and
equipment. It is the responsibility of the user to establish appropriate health and safety practices and
to determine the applicability of regulatory limitations prior to use.
1 Scope
This part of ISO 6887 specifies rules for the preparation of samples of milk and milk products and their
suspension for microbiological examination when the samples require a different preparation from the general
methods specified in ISO 6887-1. 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 excludes preparation of samples for both enumeration and detection test methods
where preparation details are specified in the relevant International Standards.
This part of ISO 6887 is applicable to:
a) milk and liquid milk products;
b) dried milk products;
c) cheese;
d) casein and caseinates;
e) butter;
f) ice-cream;
g) custard, desserts and sweet cream;
h) fermented milk and sour cream;
i) milk-based infant foods.
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 707ΩIDF 50, Milk and milk products — Guidance on sampling
© ISO 2010 – All rights reserved 1

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SIST EN ISO 6887-5:2010
ISO 6887-5:2010(E)
ISO 6887-1, 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 7218, Microbiology of food and animal feeding stuffs — General requirements and guidance for
microbiological examinations
ISO/TS 11133-2, Microbiology of food and animal feeding stuffs — Guidelines on preparation and production
of culture media — Part 2: Practical guidelines on performance testing of culture media
3 Terms and definitions
For the purposes of this International Standard, the following terms and definitions apply.
3.1
laboratory sample
sample prepared for sending to the laboratory and intended for inspection or testing
[1]
NOTE Adapted from ISO 7002:1986 , A.19.
3.2
test portion
〈microbiology〉 measured volume or measured mass of 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, if necessary, using a blender
and observing appropriate precautions, with a nine-fold quantity of dilution fluid (diluent), allowing large
particles, if present, to settle
NOTE 1 For appropriate precautions, see 8.1.
NOTE 2 For details of diluents, see Clause 5.
3.4
further decimal dilutions
suspensions, solutions or emulsions obtained by mixing a specific volume of the primary dilution (3.3) with a
nine-fold volume of diluent, and by repeating this operation with every dilution thus prepared, 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.
If necessary, further decimal dilutions (3.4) are prepared in order to reduce the number of microorganisms per
volume to allow, after incubation, observation of any growth (in the case of liquid media) or colonies (in the
case of agar plates), as stated in each relevant International Standard.
In order to restrict, if required, the range of enumeration to a given interval, or if high numbers of
microorganisms are foreseen, it is possible to inoculate only the necessary decimal dilutions (at least two
successive dilutions) needed to achieve enumeration according to the calculation specified in ISO 7218.
2 © ISO 2010 – All rights reserved

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SIST EN ISO 6887-5:2010
ISO 6887-5:2010(E)
5 Diluents
During the analysis, unless otherwise stated, use only reagents of recognized analytical grade, and only
sterile distilled or deionized water.
5.1 Basic materials.
See ISO 6887-1.
5.2 Diluents for general use.
5.2.1 Peptone-salt solution.
5.2.1.1 Composition.
Enzymatic digest of casein 1,0 g
Sodium chloride (NaCl) 8,5 g
Water 1 000 ml
5.2.1.2 Preparation.
Dissolve the components in the water, heating slightly on a hotplate (6.6) if necessary. Adjust the pH, if
necessary, so that after sterilization it is 7,0 ± 0,2 at 25 °C.
5.2.2 Quarter-strength Ringer's solution.
5.2.2.1 Composition.
Sodium chloride (NaCl) 2,25 g
Potassium chloride (KCl) 0,105 g
a
Calcium chloride (CaCl ), anhydrous 0,06 g
2
Sodium hydrogencarbonate (NaHCO) 0,05 g
3
Water 1 000 ml
a
Alternatively, use 0,12 g of CaCl ·6H O.
2 2
5.2.2.2 Preparation.
Dissolve the salts in the water. Adjust the pH, if necessary, so that after sterilization it is 6,9 ± 0,2 at 25 °C.
5.2.3 Peptone solution.
5.2.3.1 Composition.
Enzymatic digest of casein 1,0 g
Water 1 000 ml
5.2.3.2 Preparation.
Dissolve the peptone in the water. Adjust the pH, if necessary, so that after sterilization it is 7,0 ± 0,2 at 25 °C.

© ISO 2010 – All rights reserved 3

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SIST EN ISO 6887-5:2010
ISO 6887-5:2010(E)
5.2.4 Phosphate buffer solution.
5.2.4.1 Composition.
Potassium dihydrogenphosphate (KH PO) 42,5 g
2 4
Water 1 000 ml
5.2.4.2 Preparation.
Dissolve the salt in 500 ml of water. Adjust the pH, if necessary, so that after sterilization it is 7,2 ± 0,2 at
25 °C. Dilute to 1 000 ml with the remaining water.
Store the stock solution under refrigerated conditions.
Add 1 ml of this stock solution to 1 000 ml of water for use as diluent.
5.2.5 Buffered peptone water.
5.2.5.1 Composition.
Enzymatic digest of animal tissues 10,0 g
Sodium chloride (NaCl) 5,0 g
a
Disodium hydrogenphosphate dodecahydrate (Na HPO ⋅12HO) 9,0 g
2 4 2
Potassium dihydrogenphosphate (KH PO) 1,5 g
2 4
Water 1 000 ml
a
Alternatively, use 3,56 g of anhydrous disodium hydrogenphosphate
...