1、Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examinationPart 2: Specific rules for the preparation of meat and meat productsBS EN ISO 6887-2:2017BSI Standards PublicationWB11885_BSI_StandardCovs_2013_AW.indd 1 15/05/2013 15:
2、06EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-2 April 2017 ICS 07.100.30 Supersedes EN ISO 6887-2:2003English Version Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for
3、the preparation of meat 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 6887-2:20
4、17) Mikrobiologie 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 6887-2:2017) This European Standa
5、rd was approved 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 s
6、uch national standards 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 o
7、wn language and 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,
8、 Greece, Hungary, 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 KOMITE
9、E FR NORMUNG CEN-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 6887-2:2017 ENational forewordThis British Standard is the UK implementation of EN ISO 6887-2:20
10、17. It is identical to ISO 6887-2:2017. It supersedes BS EN ISO 6887-2:2003, which is withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/9, Microbiology.A list of organizations represented on this committee can be obtained on request to its secretary.This publi
11、cation does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. The British Standards Institution 2017 Published by BSI Standards Limited 2017ISBN 978 0 580 83579 7ICS 07.100.30Compliance with a British Standard cannot confer immunity
12、 from legal obligations. This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 June 2017.Amendments/corrigenda issued since publicationDate Text affectedBRITISH STANDARDBS EN ISO 6887-2:2017EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN IS
13、O 6887-2 April 2017 ICS 07.100.30 Supersedes EN ISO 6887-2:2003English 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 and meat products (ISO 6887-2:201
14、7)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 Lebensmittelkette - Vorbereitung vo
15、n 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 January 2017. CEN members ar
16、e 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
17、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 CEN-CENELEC Management Ce
18、ntre 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, Ireland, Italy, Latvia, Lithua
19、nia, 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 Management Centre: Avenue Marnix
20、 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 EBS EN ISO 6887-2:2017EN ISO 6887-2:2017 (E) 3 European foreword This document (EN ISO 6887-2:2017) has been prepared by Technical Committee
21、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 l
22、atest 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. CEN and/or CENELEC shall not be held responsible for identifying any or al
23、l 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 Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, E
24、stonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement
25、notice The text of ISO 6887-2:2017 has been approved by CEN as EN ISO 6887-2:2017 without any modification. ISO 6887-2:2017(E)Foreword iv1 Scope . 12 Normative references 23 Terms and definitions . 24 Principle 25 Diluents 36 Apparatus . 37 Sampling and sample types . 37.1 General . 37.2 General typ
26、es of samples sent to the laboratory . 37.3 Specific types of samples sent to the laboratory . 38 Preparation of samples 48.1 General . 48.2 Purpose of testing . 48.3 General case for acidic products 48.4 High-fat products (over 20 % of total mass as fat) 49 Specific procedures 49.1 Initial preparat
27、ion of the different types of samples . 49.1.1 Laboratory sample with a mass equal to or less than 50 g . 49.1.2 Blocks, large pieces, meat cuts . 49.1.3 Slices or pieces of meat or cooked meat 59.1.4 Fragments, shavings and trimmings . 59.1.5 Meat products in “skins” (sausages) . 59.1.6 Cooked meat
28、s 59.1.7 Chicken and duck feet 59.2 Procedure for pre-packed products 59.3 Procedure for non-frozen products 59.3.1 Sample preparation from depth within the test material 59.3.2 Sample preparation from the surface of meat (excision/destructive method) .59.3.3 Sample preparation from individual slice
29、s . 69.3.4 Sample preparation of carcass samples . 69.4 Sample preparation for frozen products 69.5 Sample preparation for dried and partially dehydrated meats and meat extracts 69.6 Sample preparation of surface samples (swabs and other devices) 610 Further dilutions 6Annex A (informative) Template
30、 for the delineation of a surface sample area . 7Bibliography 9 ISO 2017 All rights reserved iiiContents PageBS EN ISO 6887-2:2017ISO 6887-2:2017(E)Foreword iv1 Scope . 12 Normative references 23 Terms and definitions . 24 Principle 25 Diluents 36 Apparatus . 37 Sampling and sample types . 37.1 Gene
31、ral . 37.2 General types of samples sent to the laboratory . 37.3 Specific types of samples sent to the laboratory . 38 Preparation of samples 48.1 General . 48.2 Purpose of testing . 48.3 General case for acidic products 48.4 High-fat products (over 20 % of total mass as fat) 49 Specific procedures
32、 49.1 Initial preparation of the different types of samples . 49.1.1 Laboratory sample with a mass equal to or less than 50 g . 49.1.2 Blocks, large pieces, meat cuts . 49.1.3 Slices or pieces of meat or cooked meat 59.1.4 Fragments, shavings and trimmings . 59.1.5 Meat products in “skins” (sausages
33、) . 59.1.6 Cooked meats 59.1.7 Chicken and duck feet 59.2 Procedure for pre-packed products 59.3 Procedure for non-frozen products 59.3.1 Sample preparation from depth within the test material 59.3.2 Sample preparation from the surface of meat (excision/destructive method) .59.3.3 Sample preparation
34、 from individual slices . 69.3.4 Sample preparation of carcass samples . 69.4 Sample preparation for frozen products 69.5 Sample preparation for dried and partially dehydrated meats and meat extracts 69.6 Sample preparation of surface samples (swabs and other devices) 610 Further dilutions 6Annex A
35、(informative) Template for the delineation of a surface sample area . 7Bibliography 9 ISO 2017 All rights reserved iiiContents PageBS EN ISO 6887-2:2017ISO 6887-2:2017(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO membe
36、r 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, governmenta
37、l 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 intended for its further maintenance ar
38、e 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 (see www .iso .org/ directives).Attention i
39、s 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 document will be in the Introduction and/o
40、r 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 and expressions related to conformity a
41、ssessment, 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, Food products, Subcommittee SC 9, Micro
42、biology.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.iv ISO 2017 All rights reservedBS EN ISO 6887-2:2017ISO 6887-2:2017(E)ForewordISO (the International Organiz
43、ation 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
44、 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.Th
45、e 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 in accordance with the e
46、ditorial 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 rights. Details of any paten
47、t 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 constitute an endorsement.For
48、 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/ iso/ foreword .html.The c
49、ommittee responsible for this document is ISO/TC 34, 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.iv ISO 2017 All rights reserved INTERNATIONAL STANDARD ISO 6887-2:2017(E)Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 2: Specific rules for the preparati
