DIN 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.pdf

1、July 2017 English price group 11No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 07.100.30!%h8T“2692149www.din.deDIN

2、 EN ISO 6887-2Microbiology 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 68872:2017);English version EN ISO 68872:2017,English translation of DIN EN ISO

3、 6887-2:2017-07Mikrobiologie der Lebensmittelkette Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen Teil 2: Spezifische Regeln fr die Vorbereitung von Fleisch und Fleischerzeugnissen (ISO 68872:2017);Englische Fass

4、ung EN ISO 68872:2017,Englische bersetzung von DIN EN ISO 6887-2:2017-07Microbiologie de la chane alimentaire Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 2: Rgles spcifiques pour la prparation des viandes et produits carns (ISO

5、68872:2017);Version anglaise EN ISO 68872:2017,Traduction anglaise de DIN EN ISO 6887-2:2017-07SupersedesDIN EN ISO 68872:200401www.beuth.deDocument comprises 17 pagesDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.07.17 DIN EN ISO

6、6887-2:2017-07 2 A comma is used as the decimal marker. National foreword This document (EN ISO 6887-2:2017) has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France) in collaboration with Technical Committee CEN/TC 275 “Food analysis Horizontal methods” (Secret

7、ariat: DIN, Germany). The responsible German body involved in its preparation was DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products), Working Committee NA 057-01-06 AA “Microbiology of the food chain”. The DIN Standards correspo

8、nding to the International Standards referred to in this document are as follows: ISO 6887-1 DIN EN ISO 6887-1 ISO 6887-4 DIN EN ISO 6887-4 ISO 6887-6 DIN EN ISO 6887-6 ISO 7218 DIN EN ISO 7218 ISO 17604 DIN EN ISO 17604 ISO/TS 17728 DIN CEN ISO/TS 17728, DIN SPEC 10053 ISO 18593 DIN ISO 18593 Amend

9、ments This standard differs from DIN EN ISO 6887-2:2004-01 as follows: a) the standard has been completely revised. The standard has been revised in the context of revising the standards DIN EN ISO 6887-1:1999-04, DIN EN ISO 6887-3:2003-12 und DIN EN ISO 6887-4:2012-01; b) in Clauses 4 “Principle” a

10、nd 5 “Diluents”, the standard DIN EN ISO 6887-1 has been referenced; c) Clauses 6 to 9 now only include specifications relating to meat and meat products. All other general specifications have been included in DIN EN ISO 6887-1; d) the document has been editorially revised. Previous editions DIN 101

11、62: 1982-11, 2002-05 DIN EN ISO 6887-2: 2004-01 DIN EN ISO 6887-2:2017-07 3 National Annex NA (informative) Bibliography DIN EN 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 t

12、he preparation of the initial suspension and decimal dilutions DIN EN ISO 6887-4, Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of miscellaneous products DIN EN ISO 6887-

13、6, Microbiology of food and animal feed Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 6: Specific rules for the preparation of samples taken at the primary production stage DIN EN ISO 7218, Microbiology of food and animal feeding stuffs Ge

14、neral requirements and guidance for microbiological examinations DIN EN ISO 17604, Microbiology of the food chain Carcass sampling for microbiological analysis DIN CEN ISO/TS 17728 (DIN SPEC 10053), Microbiology of the food chain Sampling techniques for microbiological analysis of food and feed samp

15、les DIN ISO 18593, Microbiology of the food chain Horizontal methods for sampling techniques from surfaces using contact plates and swabs; note: it is intended to supersede this document with DIN EN ISO 18593 (2016-11). DIN EN ISO 6887-2:2017-07 4 This page is intentionally blank EUROPEAN STANDARD N

16、ORME EUROPENNE EUROPISCHE NORM EN ISO 6887-2 April 2017 ICS 07.100.30 Supersedes EN ISO 6887-2:2003 English Version 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

17、and meat products (ISO 6887-2:2017) Microbiologie de la chane alimentaire Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 2: Rgles spcifiques pour la prparation des viandes et produits carns (ISO 6887-2:2017) Mikrobiologie der Leben

18、smittelkette Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen Teil 2: Spezifische Regeln fr die Vorbereitung von Fleisch und Fleischerzeugnissen (ISO 6887-2:2017) This European Standard was approved by CEN on 14 Ja

19、nuary 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 o

20、btained 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

21、 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, Irel

22、and, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Manage

23、ment Centre: Avenue Marnix 17, B-1000 Brussels 2017 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 6887-2:2017 E EN ISO 6887-2:2017 (E) 2 Contents Page European foreword . 3 Foreword 4 1 Scope 5 2 Normative references 6 3 Term

24、s and definitions . 6 4 Principle . 6 5 Diluents . 7 6 Apparatus . 7 7 Sampling and sample types . 7 7.1 General 7 7.2 General types of samples sent to the laboratory . 7 7.3 Specific types of samples sent to the laboratory 7 8 Preparation of samples . 8 8.1 General 8 8.2 Purpose of testing . 8 8.3

25、General case for acidic products 8 8.4 High-fat products (over 20 % of total mass as fat) . 8 9 Specific procedures 8 9.1 Initial preparation of the different types of samples . 8 9.1.1 Laboratory sample with a mass equal to or less than 50 g 8 9.1.2 Blocks, large pieces, meat cuts . 8 9.1.3 Slices

26、or pieces of meat or cooked meat . 9 9.1.4 Fragments, shavings and trimmings 9 9.1.5 Meat products in “skins” (sausages) 9 9.1.6 Cooked meats 9 9.1.7 Chicken and duck feet 9 9.2 Procedure for pre-packed products . 9 9.3 Procedure for non-frozen products 9 9.3.1 Sample preparation from depth within t

27、he test material 9 9.3.2 Sample preparation from the surface of meat (excision/destructive method) . 9 9.3.3 Sample preparation from individual slices 10 9.3.4 Sample preparation of carcass samples. 10 9.4 Sample preparation for frozen products . 10 9.5 Sample preparation for dried and partially deh

28、ydrated meats and meat extracts . 10 9.6 Sample preparation of surface samples (swabs and other devices) . 10 10 Further dilutions 10 Annex A (informative) Template for the delineation of a surface sample area . 11 Bibliography . 13 DIN EN ISO 6887-2:2017-07 EN ISO 6887-2:2017 (E) European foreword

29、This document (EN ISO 6887-2:2017) 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 standa

30、rd, 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.

31、CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 6887-2:2003. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standar

32、d: 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, Sloveni

33、a, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 6887-2:2017 has been approved by CEN as EN ISO 6887-2:2017 without any modification. 3 DIN EN ISO 6887-2:2017-07 ForewordISO (the International Organization for Standardization) is a worldwide federation

34、 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.

35、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

36、 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 (se

37、e 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 do

38、cument 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

39、 and expressions related to conformity assessment, as well as information about ISOs adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www .iso .org/ iso/ foreword .html.The committee responsible for this document is ISO/TC 34,

40、 Food products, Subcommittee SC 9, Microbiology.This second edition cancels and replaces the first edition (ISO 6887-2:2003), which has been technically revised.A list of parts in the ISO 6887 series can be found on the ISO website.EN ISO 6887-2:2017 (E) 4 DIN EN ISO 6887-2:2017-07 WARNING The use o

41、f 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 ScopeThis document specifies rules for the p

42、reparation of meat and meat product samples and their suspension for microbiological examination when the samples require 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 microbiologic

43、al examination.This document excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.This document is applicable to the following fresh, raw and processed meats, poultry and game and their product

44、s: refrigerated or frozen; cured or fermented; minced or comminuted; meat preparations; mechanically separated meat; cooked meats; dried and smoked meats at various degrees of dehydration; concentrated meat extracts; excision and swab samples from carcasses.This document excludes the sampling of car

45、casses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887-6).EN ISO 6887-2:2017 (E) 5 DIN EN ISO 6887-2:2017-07 2 Normative referencesThe following documents are referred to in the text in such a way that some or all of their content constitutes requirements o

46、f 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 microbi

47、ological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutionsISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinationsISO 17604, Microbiology of the food chain Carcass sampling for micr

48、obiological analysisISO 18593, Microbiology of food and animal feeding stuffs Horizontal methods for sampling techniques from surfaces using contact plates and swabs3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 6887-1 and the following apply.ISO and

49、 IEC maintain terminological databases for use in standardization at the following addresses: IEC Electropedia: available at h t t p :/ www .electropedia .org/ ISO Online browsing platform: available at h t t p :/ www .iso .org/ obp3.1blocklarge piecemeat cutsample whose composition and dimensions (surface and thickness, but thickness in particular) allow a sample to be taken at depth under