ISO 6887-2:2003
2003-07
Resumen
ISO 6887-2:2003 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require a different preparation 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. ISO 6887-2:2003 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the method of preparation is described in the relevant International Standard concerning that microorganism.
ISO 6887-2:2003 is applicable to the following fresh, raw and processed meats and poultry and their products: refrigerated or frozen; cured or fermented; minced or comminuted; delicatessen meats; pre-cooked meals or poultry-based meals; dried and smoked meats at various degrees of dehydration; concentrated meat extracts.
ISO 6887-2:2003 is not applicable to the following products whose microbiological examination is described in other International Standards: canned products; other products (see ISO 6887-4).
Informaciones generales
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Estado: RetiradaFecha de publicación: 2003-07Etapa: Retirada de la Norma Internacional [95.99]
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Edición: 1Número de páginas: 15
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Comité Técnico :ISO/TC 34/SC 9ICS :07.100.30
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Ciclo de vida
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Anteriormente
RetiradaISO 3100-2:1988
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Ahora
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Revisada por
PublicadoISO 6887-2:2017