1 This part of ISO 3100 gives general instructions and specifies procedures to be followed after taking a laboratory sample from meat and meat products, for the purpose of microbiological examination.
2 A distinction is made between treatments for the follow-ing categories of products:
a) consignments or lots of meat or meat products pre-pared or packed as individual units of any size (for example sausages, vacuum-packed minced meat, sliced sausages, canned cooked ham), or meat in pieces not exceeding 2 kg in mass;
b) carcasses, cuts of carcasses, or cured meat in pieces exceeding 2 kg in mass, and mechanically separated meat or dried meat.
BS 5348-2:1989 history
2017BS EN ISO 6887-2:2017 Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Specific rules for the preparation of meat and meat products
2003BS EN ISO 6887-2:2003 Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Specific rules for the preparation of meat and meat products
1989BS 5348-2:1989 Methods for sampling meat and meat products - Preparation of test samples for microbiological examination