1、BRITISH STANDARD BS EN ISO 6887-3:2003 Incorporating Corrigendum No. 1 Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 3: Specific rules for the preparation of fish and fishery products The Euro
2、pean Standard EN ISO 6887-3:2003 has the status of a British Standard ICS 07.100.30 BS EN ISO 6887-3:2003 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 14 August 2003 BSI 17 October 2003 ISBN 0 580 42462 6 National foreword This British Sta
3、ndard is the official English language version of EN ISO 6887-3:2003. It is identical with ISO 6887-3:2003 The UK participation in its preparation was entrusted to Technical Committee AW/9, Microbiology, which has the responsibility to: A list of organizations represented on this committee can be ob
4、tained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facilit
5、y of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations.
6、aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Summary of pages
7、This document comprises a front cover, an inside front cover, the EN ISO title page, the EN ISO foreword page, the ISO title page, pages ii to iv, pages 1 to 11, the Annex ZA page, an inside back cover and a back cover. The BSI copyright notice displayed in this document indicates when the document
8、was last issued. Amendments issued since publication Amd. No. Date Comments 14789 Corrig. No. 1 17 October 2003 Incorporating corrected EN ISO foreword page and adding Annex ZA pageEUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM ENISO68873 August2003 ICS07.100.30 Englishversion Microbiologyoffoodanda
9、nimalfeedingstuffsPreparationof testsamples,initialsuspensionanddecimaldilutionsfor microbiologicalexaminationPart3:Specificrulesforforthe preparationoffishandfisheryproducts(ISO68873:2003) MicrobiologiedesalimentsPrparationdeschantillons, delasuspensionmreetdesdilutionsdcimalesenvue delexamenmicrob
10、iologiquePartie3:Rglesspcifiques pourlaprparationdesproduitsdelapche(ISO6887 3:2003) MikrobiologievonLebensmittelnundFuttermitteln VorbereitungvonUntersuchungsprobenundHerstellung vonErstverdnnungenundvonDezimalverdnnungenfr mikrobiologischeUntersuchungenTeil3:Spezifische RegelnfrdieVorbereitungvonF
11、ischund Fischerzeugnissen(ISO68873:2003) ThisEuropeanStandardwasapprovedbyCENon10July2003. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforgivingthisEurope an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibliographicalreferenc
12、esconcernings uchnational standardsmaybeobtainedonapplicationtotheManagementCentreortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninanyotherlanguagemadebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotifiedtotheManagementCent
13、rehasthesamestatusasthe official versions. CENmembersarethenationalstandardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Hungary,Iceland,Ireland,Italy,Luxembourg,Malta,Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,SwitzerlandandUn ited Kingdom. EUROPEANCOMMITTEEFO
14、RSTANDARDIZATION COMITEUROPENDENORMALISATION EUROPISCHESKOMITEEFRNORMUNG ManagementCentre:ruedeStassart,36B1050Brussels 2003CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnationalMembers. Ref.No.ENISO68873:2003EINESO8678:32(300E) 2 CORRECTED20030924 Foreword Thisdocument(EN
15、ISO68873:2003)hasbeenpreparedbyTechnicalCommitteeISO/TC34 “Agriculturalfoodproducts“incollaborationwithTechnicalCommitteeCEN/TC275“Food analysisHorizontalmethods“,thesecretariatofwhichisheldbyDIN. ThisEuropeanStandardshallbegiventhestatusofanationalstandard,eitherbypublicationof anidenticaltextorbye
16、ndorsement,atthelatestbyFebruary2004,andconflictingnational standardsshallbewithdrawnatthelatestbyFebruary2004. AccordingtotheCEN/CENELECInternalRegulations,thenationalstandardsorganizationsof thefollowingcountriesareboundtoimplementthisEuropeanStandard:Austria,Belgium,Czech Republic,Denmark,Finland
17、,France,Germany,Greece,Hungary,Iceland,Ireland,Italy, Luxembourg,Malta,Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,Switzerlandand theUnitedKingdom. Endorsementnotice ThetextofISO68873:2003hasbeenapprovedbyCENasENISO68873:2003withoutany modifications. NOTENormativereferencestoInternationalStand
18、ardsarelistedinAnnexZA(normative). ENISO68873:2003 Reference number ISO 6887-3:2003(E) OSI 3002INTERNATIONAL STANDARD ISO 6887-3 First edition 2003-08-01 Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examinati
19、on Part 3: Specific rules for the preparation of fish and fishery products Microbiologie des aliments 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 ENISO68873:2003IS-7
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23、b nevwo. ISO 3002 All irthgs erse.devr lnUeto sswrehise specified, on trap fo this lbupictaion maeb y cudorperro de tuilizi den yna form ro na ybm ynae,s lecetrinoc ro mceinahcla, incliduntohp gcoiypodna gn micrfoilm, wittuoh repmissii now nritign from ietI rehSa Ot tsserdda eh ebolw or ISOs memreb
24、i ydobn the cnuotfo yr ttseuqer ehe.r ISO cirypothg fofice saCe tsopale 65 eneG 1121-HC 02 av leT. 4 + 10 947 22 1 11 xaF0 947 22 14 + 9 74 E-mial coirypthgis.o gro We bwww.is.o groii ISO 3002 Allr ihgtsser edevrENISO68873:2003IS-7886 O3:(3002E) I SO 3002 All irhgts seredevr iiiContents Page Forewor
25、d iv 1 Scope 1 2 Normative references . 2 3 Terms and definitions. 2 4 Principle . 3 5 Diluents 3 5.1 Basic materials 3 5.2 Diluents for general use . 3 5.3 Diluents for special purposes 3 5.4 Distribution and sterilization of the diluent 4 6 Apparatus. 4 7 Preparation of samples 5 7.1 Frozen produc
26、ts 5 7.2 Hard and dry products 5 7.3 Liquid and non-viscous products . 5 7.4 Heterogeneous products 5 8 General procedures 5 8.1 General. 5 8.2 General case for acidic products 6 8.3 High fat foods (for example over 20 % of total mass is fat) 6 9 Specific procedures 6 9.1 Raw fish, crustaceans, moll
27、uscs and others . 6 9.2 Processed products of fish, crustaceans, molluscs and other products. 8 9.3 Frozen fish, crustaceans, molluscs and other products 9 10 Further decimal dilutions . 10 Bibliography . 11 ENISO68873:2003IS-7886 O3:(3002E) iv I SO 3002 All irhgts seredevrForeword ISO (the Internat
28、ional 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 bee
29、n 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 electrotechnical stand
30、ardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for
31、 voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. 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
32、 such patent rights. ISO 6887-3 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9, Microbiology. ISO 6887 consists of the following parts, under the general title Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal
33、dilutions for microbiological examination: Part 1: General rules for the preparation of the initial suspension and decimal dilutions Part 2: Specific rules for the preparation of meat and meat products Part 3: Specific rules for the preparation of fish and fishery products Part 4: Specific rules for
34、 the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products ENISO68873:2003INTENRATIONAL TSANDADR IS-7886 O3:(3002E)I SO 3002 All irhgts seredevr 1Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension
35、and decimal dilutions for microbiological examination Part 3: Specific rules for the preparation of fish and fishery products WARNING The use of this standard may involve hazardous materials, operations and equipment. It is the responsibility of the user of this standard to establish appropriate saf
36、ety and health practices and to determine the applicability of regulatory limitations prior the use. 1 Scope This part of ISO 6887 specifies rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a different prepara
37、tion from the method described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 only describes methods of preparation that are applicable to several microorganisms simultaneo
38、usly. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the methods of preparation are described in the relevant standard concerning that microorganism, for example Vibrio parahaemolyticus. This part of ISO 6887 is applicable to the foll
39、owing raw, processed, cooked or frozen fish and shellfish and their products: a) RAW fish, crustaceans, molluscs and others, including fish, whole or fillets, with or without skin and heads, and gutted, fish, salted, dried smoked or pickled, cephalopods, whole or sliced, crustaceans, whole, includin
40、g prawns, crayfish, lobsters, crabs and Norway lobsters, live gastropods, bivalves, echinoderms and tunicates, and snails; b) PROCESSED fish, crustaceans, molluscs and others, including dried, smoked, marinated, salted, pickled and breaded fish or shellfish, fish, whole or prepared fillets, with or
41、without skin, surimi and delicatessen fish products, ENISO68873:2003IS-7886 O3:(3002E) 2 I SO 3002 All irhgts seredevr whole or shelled crustaceans and molluscs, and crustacean and mollusc flesh, cooked fish, crustaceans, molluscs, holothurians, tunicates, shellfish and snail-based dishes; c) FROZEN
42、 fish, crustaceans, molluscs and others, in blocks or otherwise, including fish, fish fillets and pieces, whole and shelled prawns, flaked crab, cephalopods, and shelled cooked shellfish and shelled snails. NOTE 1 Milk and milk products are dealt with in ISO 8261. NOTE 2 The purpose of the analysis
43、performed on these test samples may be either hygiene testing or quality control. However, the sampling techniques described in this part of ISO 6887 relate mainly to hygiene testing (on muscle tissues). 2 Normative references The following referenced documents are indispensable for the application
44、of 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 6887-1:1999, Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decima
45、l dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions. ISO 7218, Microbiology of food and animal feeding stuffs General rules for microbiological examinations. 3 Terms and definitions For the purposes of this document, t
46、he following terms and definitions apply. 3.1 laboratory sample sample prepared for sending to the laboratory and intended for inspection or testing ISO 7002 3.2 test portion measured (volume or mass) representative sample taken from the laboratory sample for use in the preparation of the initial su
47、spension 3.3 initial suspension primary dilution suspension, solution or emulsion obtained after a weighed or measured quantity of the product under examination (or of a test sample prepared from the product) has been mixed with, normally, a nine-fold quantity of diluent, allowing large particles, if present, to settle ENISO68873:2003IS-7886 O3:(3002E) I SO 3002 All irhgts seredevr 33.4 further decimal dilutions suspensions or solutions obtained by mixing a measured volume of the initial suspension (3.3) with a nine-fold volume
