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!%h8V“2692151www.din.deDIN
2、 EN ISO 6887-4Microbiology 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 (ISO 68874:2017);English version EN ISO 68874:2017,English translation of DIN EN ISO
3、 6887-4:2017-07Mikrobiologie der Lebensmittelkette Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen Teil 4: Spezifische Regeln fr die Vorbereitung von sonstigen Erzeugnissen (ISO 68874:2017);Englische Fassung EN IS
4、O 68874:2017,Englische bersetzung von DIN EN ISO 6887-4:2017-07Microbiologie de la chane alimentaire Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 4: Rgles spcifiques pour la prparation de produits varis (ISO 68874:2017);Version a
5、nglaise EN ISO 68874:2017,Traduction anglaise de DIN EN ISO 6887-4:2017-07SupersedesDIN EN ISO 68874:201201www.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 6887-4:2017-07 2 A co
6、mma is used as the decimal marker. National foreword This document (EN ISO 6887-4:2017) 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: DIN, Germany).
7、 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 to the Internat
8、ional Standards referred to in this document are as follows: ISO 6887-1 DIN EN ISO 6887-1 ISO 7218 DIN EN ISO 7218 ISO 8199 DIN EN ISO 8199 ISO 11133 DIN EN ISO 11133 ISO/TS 17728 DIN CEN ISO/TS 17728, DIN SPEC 10053 Amendments This standard differs from DIN EN ISO 6887-4:2012-01 as follows: a) the
9、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 6887-3:2003-12; b) the standard does not include any general specifications as these have been included in DIN EN ISO 6887-
10、1; c) the document has been editorially revised. Previous editions DIN EN ISO 6887-4: 2003-12, 2012-01 DIN EN ISO 6887-1 Corrigendum 1: 2005-03 DIN EN ISO 6887-4:2017-07 3 National Annex NA (informative) Bibliography DIN CEN ISO/TS 17728, DIN SPEC 10053, Microbiology of the food chain Sampling techn
11、iques 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: General rules for the preparation of the initial suspension and decimal di
12、lutions DIN EN ISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations DIN EN ISO 8199, Water quality General guidance on the enumeration of microorganisms by culture DIN EN ISO 11133, Microbiology of food, animal feed and water Pre
13、paration, production, storage and performance testing of culture media DIN EN ISO 6887-4:2017-07 4 This page is intentionally blank EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-4 April 2017 ICS 07.100.30 Supersedes EN ISO 6887-4:2003 English Version Microbiology of the food chain Pr
14、eparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017) Microbiologie de la chane alimentaire Prparation des chantillons, de la suspension mre et des dilutions dcimales
15、en vue de lexamen microbiologique Partie 4: Rgles spcifiques pour la prparation de produits varis (ISO 6887-4:2017) Mikrobiologie der Lebensmittelkette Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen Teil 4: Spezi
16、fische Regeln fr die Vorbereitung von sonstigen Erzeugnissen (ISO 6887-4:2017) This European Standard 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 nat
17、ional standard without any alteration. Up-to-date lists and bibliographical references concerning such 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 ve
18、rsion 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 same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus,
19、 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, Slovenia, Spain, Sweden, Switzerland, Turkey and Unite
20、d Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE 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 I
21、SO 6887-4:2017 E EN ISO 6887-4:2017 (E) 2 Contents Page European foreword . 4 Foreword 5 1 Scope 6 2 Normative references 7 3 Terms and definitions . 7 4 Principle . 7 5 Diluents . 7 5.1 Basic materials . 7 5.2 Diluents for general use 7 5.2.1 Peptone salt solution . 7 5.2.2 Buffered peptone water 7
22、 5.3 Diluents for special purposes . 8 5.3.1 Double-strength buffered peptone water 8 5.3.2 Phosphate buffered diluent . 8 5.4 Distribution and sterilization of the diluent . 8 5.5 Performance testing of diluents 8 5.6 Enzyme solutions 8 5.6.1 Alpha-amylase solution 8 5.6.2 Cellulase solution 9 5.6.
23、3 Papain solution 9 6 Apparatus . 9 7 Sampling and sample types 10 8 Preparation of samples 10 8.1 General . 10 8.2 Acidic products . 10 8.3 High-fat foods, excluding margarines and spreads (e.g. over 20 % of total mass as fat) . 11 8.4 Hard and dry products . 11 9 Specific procedures . 11 9.1 Dehyd
24、rated and low aw products 11 9.1.1 General . 11 9.1.2 Apparatus 11 9.1.3 Preparation of samples 12 9.1.4 Preparation of initial suspension . 12 9.1.5 Resuscitation . 13 9.1.6 Water activity 13 9.2 Flours, cereal grains and by-products and animal feeds . 14 9.3 Gelatine (powdered and leaf) 15 9.3.1 P
25、reparation of samples 15 9.3.2 Preparation of initial suspension . 15 9.4 Margarine and spreads 15 9.4.1 Sampling 15 DIN EN ISO 6887-4:2017-07 EN ISO 6887-4:2017 (E) 3 9.4.2 Preparation of test sample 16 9.5 Eggs and egg products . 16 9.5.1 Fresh whole eggs . 16 9.5.2 Microflora of whole egg shell .
26、 17 9.5.3 Internal microflora 17 9.5.4 Bulk whole liquid egg, egg white and egg yolk . 17 9.5.5 Dehydrated whole egg and dried egg white 17 9.5.6 Whole egg microflora (shell plus yolk plus white) . 17 9.6 Bakery goods, pastry and cakes 18 9.6.1 General . 18 9.6.2 Preparation of samples 18 9.7 Fresh
27、fruit and vegetables (pre-packed) . 18 9.7.1 Sample preparation of multi-component products . 18 9.7.2 Pre-packed products of one type of fruit or vegetable 18 9.8 Fermented products or other products containing viable microorganisms 18 9.8.1 General . 18 9.8.2 Diluent 19 9.9 Beverages (alcoholic an
28、d non-alcoholic drinks and bottled waters, still or carbonated) . 19 9.9.1 General . 19 9.9.2 De-gassing by inversion and mixing 19 9.9.3 De-gassing using ultrasound 19 9.10 Alternative protein products (cooked insects, textured vegetable protein or mycoprotein) 19 9.10.1 General . 19 9.10.2 Cooked
29、insects . 19 9.10.3 Textured vegetable protein and mycoprotein . 20 10 Further dilutions . 20 Bibliography . 21 DIN EN ISO 6887-4:2017-07 EN ISO 6887-4:2017 (E) 4 European foreword This document (EN ISO 6887-4:2017) has been prepared by Technical Committee ISO/TC 34 “Food products” in collaboration
30、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 October 2017, and conflicting nation
31、al 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 rights. This document supersede
32、s EN ISO 6887-4:2003. 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, Former Yugoslav Republic of
33、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 of ISO 6887-4:2017 has been a
34、pproved by CEN as EN ISO 6887-4:2017 without any modification. 4 DIN EN ISO 6887-4:2017-07 ForewordISO (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 ou
35、t 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 co
36、llaborates 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 are described in the ISO/IEC Directives, Part 1. In particular the different appr
37、oval 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 is drawn to the possibility that some of the elements of this document may be th
38、e 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/or on the ISO list of patent declarations received (see www .iso .org/ patents).
39、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 assessment, as well as information about ISOs adherence to the World Trade Organ
40、ization (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, Microbiology.This second edition cancels and replaces the first edition (ISO 6887-4:
41、2003), which has been technically revised.It also incorporates the Amendment ISO 6887-4:2003/Amd.1:2011 and the Technical Corrigendum ISO 6887-4:2003/Cor.1:2004.A list of all parts in the ISO 6887 series can be found on the ISO website.EN ISO 6887-4:2017 (E) 5 DIN EN ISO 6887-4:2017-07 WARNING The u
42、se 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 regulatory limitations before use.1 ScopeThis document specifies rules for t
43、he preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the mark
44、et after publication.ISO 6887-1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.This document excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant I
45、nternational Standards.This document is applicable to the following products: acidic (low pH) products; hard and dry products; dehydrated, freeze-dried and other low awproducts (including those with inhibitory properties); flours, whole cereal grains, cereal by-products; animal feed, cattle cake, ki
46、bbles and pet chews; gelatine (powdered and leaf); margarines, spreads and non-dairy products with added water; eggs and egg products; bakery goods, pastries and cakes; fresh fruit and vegetables; fermented products and other products containing viable microorganisms; alcoholic and non-alcoholic bev
47、erages; alternative protein products.EN ISO 6887-4:2017 (E) 6 DIN EN ISO 6887-4:2017-07 2 Normative referencesThe following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited ap
48、plies. 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 microbiological examination Part 1: General rules for the preparation o
49、f the initial suspension and decimal dilutionsISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 6887-1 apply.ISO and IEC maintain terminological databases for use in standardization at the following addresses: IEC Electropedia: availabl
