DIN EN ISO 6887-3-2017 Microbiology of food the food chain - Preparation of test samples initial suspension and decimal dilutions for microbiological examination - Part 3 Specific .pdf

1、July 2017 English price group 13No 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!%h8U“2692150www.din.deDIN

2、 EN ISO 6887-3Microbiology 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 68873:2017);English version EN ISO 68873:2017,English translation of DIN EN

3、ISO 6887-3:2017-07Mikrobiologie der Lebensmittelkette Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen Teil 3: Spezifische Regeln fr die Vorbereitung von Fisch und Fischerzeugnissen (ISO 68873:2017);Englische Fassu

4、ng EN ISO 68873:2017,Englische bersetzung von DIN EN ISO 6887-3:2017-07Microbiologie de la chane alimentaire Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 3: Rgles spcifiques pour la prparation des produits de la pche (ISO 68873:2

5、017);Version anglaise EN ISO 68873:2017,Traduction anglaise de DIN EN ISO 6887-3:2017-07SupersedesDIN EN ISO 68873:200312www.beuth.deDocument comprises 25 pagesDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.07.17 DIN EN ISO 6887-3:

6、2017-07 2 A comma is used as the decimal marker. National foreword This document (EN ISO 6887-3:2017) 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” (Secretariat:

7、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 corresponding t

8、o the International Standards referred to in this document are as follows: ISO 6887-1 DIN EN ISO 6887-1 ISO 7218 DIN EN ISO 7218 ISO 13307 DIN EN ISO 13307 ISO/TS 15216-1 DIN EN ISO 15216-1 ISO/TS 15216-2 DIN CEN ISO/TS 15216-2, DIN SPEC 10051-2 ISO 16649-2 DIN ISO 16649-2 ISO/TS 17728 DIN CEN ISO/T

9、S 17728, DIN SPEC 10053 Amendments This standard differs from DIN EN ISO 6887-3:2003-12 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 6887-2:2004-01 and DIN EN ISO 6887-4:2012-01;

10、b) in Clauses 3 “Terms and definitions”, 4 “Principle” and 5 “Diluents”, the standard DIN EN ISO 6887-1 has been referenced; c) Clauses 7 to 10 now only include specifications relating to fish and fish products. All other general specifications have been included in DIN EN ISO 6887-1; d) Annexes A t

11、o C have been added. e) the document has been editorially revised. Previous editions DIN EN ISO 6887-3: 2003-12 DIN EN ISO 6887-3:2017-07 3 National Annex NA (informative) Bibliography DIN EN ISO 15216-1, Microbiology of the food chain Horizontal method for determination of hepatitis Avirus and noro

12、virus using real-time RT-PCR - Part 1: Method for quantification DIN CEN ISO/TS 15216-2, DIN SPEC 10051-2, Microbiology of food and animal feed Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR Part 2: Method for qualitative detection DIN CEN ISO/T

13、S 17728, DIN SPEC 10053, Microbiology of the food chain Sampling techniques for microbiological analysis of food and feed samples DIN EN ISO 6887-1, Microbiology of food and animal feed Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: Gene

14、ral rules for the preparation of the initial suspension and decimal dilutions DIN EN ISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations DIN EN ISO 13307, Microbiology of food and animal feed Primary production stage Sampling te

15、chniques DIN ISO 16649-2, Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of -glucuronidase-positive Escherichia coli Part 2: Colony-count technique at 44 C using 5-bromo-4-chloro-3-indolyl -D-glucuronide DIN EN ISO 6887-3:2017-07 4 This page is intentionally bla

16、nk EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-3 April 2017 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 th

17、e preparation of fish and fishery products (ISO 6887-3:2017) Microbiologie de la chane alimentaire Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 3: Rgles spcifiques pour la prparation des produits de la pche (ISO 6887-3:2017) Mikr

18、obiologie der Lebensmittelkette Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen Teil 3: Spezifische Regeln fr die Vorbereitung von Fisch und Fischerzeugnissen (ISO 6887-3:2017) This European Standard was approved

19、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 sta

20、ndards 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

21、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

22、, 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 COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN

23、-CENELEC Management 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 6887-3:2017 E EN ISO 6887-3:2017 (E) 2 Contents Page European foreword . 4 Foreword 5 1 Scope 6 2 Normative refe

24、rences 7 3 Terms and definitions . 7 4 Principle . 7 5 Diluents . 7 6 Apparatus . 7 7 Sampling and sample types . 8 7.1 General procedures 8 7.2 Specific procedures for sampling bivalve molluscs, echinoderms and tunicates from primary production 8 7.2.1 General 8 7.2.2 Sampling and laboratory sample

25、 transport 8 7.2.3 Sampling method 8 7.2.4 Size and number of individuals per sample 9 7.2.5 Temperature control during transport . 9 7.3 Specific procedures for sampling bivalve molluscs, gastropods, echinoderms and tunicates placed on the market 9 8 General procedures 9 9 Specific procedures 9 9.1

26、 Raw fishery products, including fish, crustaceans, molluscs, tunicates and echinoderms (see Annex A) . 9 9.1.1 Whole fresh fish (more than 15 cm in length) 9 9.1.2 Whole fresh fish (less than 15 cm in length) 10 9.1.3 Sliced fish, fillets and steaks . 10 9.1.4 Whole and sliced cephalopods 10 9.1.5

27、Whole crustacea such as crabs 10 9.1.6 Shelled crustacea flesh . 10 9.1.7 Crustacea such as prawns, crayfish, and lobsters 11 9.1.8 Live bivalve molluscs 11 9.1.9 Echinoderms 12 9.2 Processed products . 12 9.2.1 Whole smoked fish 12 9.2.2 Smoked fish fillets and slices, with or without skin 13 9.2.3

28、 Whole cooked molluscs in the shell 13 9.2.4 Fish and fish-based multi-component products (e.g. pre-prepared fish taco, mixed seafood selections, mixed fish ball) . 13 9.2.5 Cooked or precooked shelled bivalves . 13 9.2.6 Salted or pickled products (including fish eggs/roe such as caviar) 13 9.2.7 D

29、ried fish including dried salted fish 14 DIN EN ISO 6887-3:2017-07 EN ISO 6887-3:2017 (E) 3 9.2.8 Fermented products 14 9.2.9 Marinated products . 14 9.2.10 Breaded products . 14 9.3 Frozen fish, crustacea, molluscs, tunicates, and echinoderms . 14 9.3.1 Fish fillets, large fish pieces frozen in blo

30、cks, frozen small parts and single portions . 14 9.3.2 Shelled crustacea (such as prawns) frozen in blocks 14 9.3.3 Whole crustacea (such as prawns) frozen in blocks 14 9.3.4 Flaked crustacean flesh (such as crab meats) frozen in blocks . 14 9.3.5 Molluscs (whole cephalopods, bivalve molluscs and ga

31、stropods) . 15 10 Further dilutions . 15 Annex A (informative) Classification of major taxa. 16 Annex B (informative) Recommended number of individual live bivalve molluscs to be submitted to the laboratory 17 Annex C (informative) Additional guidance for small fish, crabs and lobsters . 18 Bibliogr

32、aphy . 21 DIN EN ISO 6887-3:2017-07 EN ISO 6887-3:2017 (E) European foreword This document (EN ISO 6887-3:2017) has been prepared by Technical Committee ISO/ 34 “Food products” in collaboration with Technical Committee CEN/TC 275 “Food analysis Horizontal methods” the secretariat of which is held by

33、 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

34、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 organizati

35、ons 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

36、, 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. 4 DIN EN ISO 6887-3:2017-07 ForewordISO (th

37、e 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 committ

38、ee 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 electrotechn

39、ical 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

40、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 righ

41、ts. 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 const

42、itute an endorsement.For an explanation on the meaning of ISO specific terms 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/ i

43、so/ 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 t

44、he ISO website.EN ISO 6887-3:2017 (E) 5 DIN EN ISO 6887-3:2017-07 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

45、of regulatory limitations before use.1 ScopeThis 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 gen

46、eral 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

47、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

48、 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

49、 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 o