ISO 6887-3:2003 PDF

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 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. This part of ISO 6887 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 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 following 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 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 without skin, — surimi and delicatessen fish products,

ISO 6887-3:2003 Referenced Document

ISO 6887-1:1999 Microbiology of food and animal feeding stuffs - 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 dilutions
ISO 7218 Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations AMENDMENT 1*， 2007-08-15 Update

2020 ISO 6887-3:2017/Amd 1:2020 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
2017 ISO 6887-3:2017 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
2003 ISO 6887-3:2003 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