1、Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examinationPart 3: Specific rules for the preparation of fish and fishery productsBS EN ISO 68873:2017BSI Standards PublicationWB11885_BSI_StandardCovs_2013_AW.indd 1 15/05/2013 1
2、5:06EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-3 April 2017 ICS 07.100.30 Supersedes EN ISO 6887-3:2003English Version Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules fo
3、r the 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 6887-3:20
4、17) Mikrobiologie 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 w
5、as 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 such
6、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 own l
7、anguage 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, Gre
8、ece, 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 KOMITEE FR
9、 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 6887-3:2017 ENational forewordThis British Standard is the UK implementation of EN ISO 68873:2017. I
10、t is identical to ISO 68873:2017. It supersedes BS EN ISO 68873:2003 , 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 publication
11、 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 83580 3ICS 07.100.30Compliance with a British Standard cannot confer immunity from
12、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 68873:2017EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-3
13、 April 2017 ICS 07.100.30 Supersedes EN ISO 6887-3:2003English Version Microbiology 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 6887-3:2017) Mi
14、crobiologie 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) Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuc
15、hungsproben 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 by CEN on 14 January 2017. CEN members are bound to com
16、ply 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-CENELE
17、C 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 Centre has the s
18、ame 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, Lithuania, Luxembour
19、g, 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 17, B-1000 Br
20、ussels 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 EBS EN ISO 68873:2017EN ISO 6887-3:2017 (E) 2 European foreword This document (EN ISO 6887-3:2017) has been prepared by Technical Committee ISO/TC 34 “Food
21、 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 Octobe
22、r 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 all such patent r
23、ights. This document supersedes EN ISO 6887-3:2003. 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, Estonia, Finland
24、, 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 notice The text
25、 of ISO 6887-3:2017 has been approved by CEN as EN ISO 6887-3:2017 without any modification. ISO 6887-3:2017(E)Foreword v1 Scope . 12 Normative references 23 Terms and definitions . 24 Principle 25 Diluents 26 Apparatus . 27 Sampling and sample types . 37.1 General procedures . 37.2 Specific procedu
26、res for sampling bivalve molluscs, echinoderms and tunicates from primary production . 37.2.1 General 37.2.2 Sampling and laboratory sample transport . 37.2.3 Sampling method . 37.2.4 Size and number of individuals per sample . 47.2.5 Temperature control during transport . 47.3 Specific procedures f
27、or sampling bivalve molluscs, gastropods, echinoderms and tunicates placed on the market. 48 General procedures . 49 Specific procedures 49.1 Raw fishery products, including fish, crustaceans, molluscs, tunicates and echinoderms (see Annex A) . 49.1.1 Whole fresh fish (more than 15 cm in length) . 4
28、9.1.2 Whole fresh fish (less than 15 cm in length) . 59.1.3 Sliced fish, fillets and steaks . 59.1.4 Whole and sliced cephalopods 59.1.5 Whole crustacea such as crabs 59.1.6 Shelled crustacea flesh . 59.1.7 Crustacea such as prawns, crayfish, and lobsters . 69.1.8 Live bivalve molluscs 69.1.9 Echino
29、derms 79.2 Processed products . 79.2.1 Whole smoked fish . 79.2.2 Smoked fish fillets and slices, with or without skin 89.2.3 Whole cooked molluscs in the shell 89.2.4 Fish and fish-based multi-component products (e.g. pre-prepared fish taco, mixed seafood selections, mixed fish ball) . 89.2.5 Cooke
30、d or precooked shelled bivalves 89.2.6 Salted or pickled products (including fish eggs/roe such as caviar) 89.2.7 Dried fish including dried salted fish . 99.2.8 Fermented products 99.2.9 Marinated products . 99.2.10 Breaded products 99.3 Frozen fish, crustacea, molluscs, tunicates, and echinoderms
31、99.3.1 Fish fillets, large fish pieces frozen in blocks, frozen small parts and single portions . 99.3.2 Shelled crustacea (such as prawns) frozen in blocks . 99.3.3 Whole crustacea (such as prawns) frozen in blocks . 99.3.4 Flaked crustacean flesh (such as crab meats) frozen in blocks . 99.3.5 Moll
32、uscs (whole cephalopods, bivalve molluscs and gastropods) 1010 Further dilutions .10 ISO 2017 All rights reserved iiiContents PageBS EN ISO 68873:2017ISO 6887-3:2017(E)Foreword v1 Scope . 12 Normative references 23 Terms and definitions . 24 Principle 25 Diluents 26 Apparatus . 27 Sampling and sampl
33、e types . 37.1 General procedures . 37.2 Specific procedures for sampling bivalve molluscs, echinoderms and tunicates from primary production . 37.2.1 General 37.2.2 Sampling and laboratory sample transport . 37.2.3 Sampling method . 37.2.4 Size and number of individuals per sample . 47.2.5 Temperat
34、ure control during transport . 47.3 Specific procedures for sampling bivalve molluscs, gastropods, echinoderms and tunicates placed on the market. 48 General procedures . 49 Specific procedures 49.1 Raw fishery products, including fish, crustaceans, molluscs, tunicates and echinoderms (see Annex A)
35、. 49.1.1 Whole fresh fish (more than 15 cm in length) . 49.1.2 Whole fresh fish (less than 15 cm in length) . 59.1.3 Sliced fish, fillets and steaks . 59.1.4 Whole and sliced cephalopods 59.1.5 Whole crustacea such as crabs 59.1.6 Shelled crustacea flesh . 59.1.7 Crustacea such as prawns, crayfish,
36、and lobsters . 69.1.8 Live bivalve molluscs 69.1.9 Echinoderms 79.2 Processed products . 79.2.1 Whole smoked fish . 79.2.2 Smoked fish fillets and slices, with or without skin 89.2.3 Whole cooked molluscs in the shell 89.2.4 Fish and fish-based multi-component products (e.g. pre-prepared fish taco,
37、mixed seafood selections, mixed fish ball) . 89.2.5 Cooked or precooked shelled bivalves 89.2.6 Salted or pickled products (including fish eggs/roe such as caviar) 89.2.7 Dried fish including dried salted fish . 99.2.8 Fermented products 99.2.9 Marinated products . 99.2.10 Breaded products 99.3 Froz
38、en fish, crustacea, molluscs, tunicates, and echinoderms 99.3.1 Fish fillets, large fish pieces frozen in blocks, frozen small parts and single portions . 99.3.2 Shelled crustacea (such as prawns) frozen in blocks . 99.3.3 Whole crustacea (such as prawns) frozen in blocks . 99.3.4 Flaked crustacean
39、flesh (such as crab meats) frozen in blocks . 99.3.5 Molluscs (whole cephalopods, bivalve molluscs and gastropods) 1010 Further dilutions .10 ISO 2017 All rights reserved iiiContents PageBS EN ISO 68873:2017ISO 6887-3:2017(E)Annex A (informative) Classification of major taxa .11Annex B (informative)
40、 Recommended number of individual live bivalve molluscs to be submitted to the laboratory .12Annex C (informative) Additional guidance for small fish, crabs and lobsters .13Bibliography .16iv ISO 2017 All rights reservedBS EN ISO 68873:2017ISO 6887-3:2017(E)Annex A (informative) Classification of ma
41、jor taxa .11Annex B (informative) Recommended number of individual live bivalve molluscs to be submitted to the laboratory .12Annex C (informative) Additional guidance for small fish, crabs and lobsters .13Bibliography .16iv ISO 2017 All rights reserved ISO 6887-3:2017(E)ForewordISO (the Internation
42、al 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 e
43、stablished 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 standard
44、ization.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 in accordance
45、 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 rights. Details o
46、f 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 constitute an endo
47、rsement.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/ iso/ foreword
48、.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 the ISO websit
49、e. ISO 2017 All rights reserved vBS EN ISO 68873:2017BS EN ISO 68873:2017Microbiology 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 productsWARNING 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 of r
