BS EN ISO 6887-3:2003 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 fish and fishery products
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, including 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,
whole or shelled crustaceans and molluscs, and crustacean and mollusc flesh,
cooked fish, crustaceans, molluscs, holothurians, tunicates, shellfish and snail-based dishes;
c) FROZEN 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.
BS EN ISO 6887-3:2003 history
0000 BS EN ISO 6887-3:2017+A1:2020(2021)
2021BS EN ISO 6887-3:2017+A1:2020 Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of fish and fishery products
2017BS EN ISO 6887-3:2017 Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Specific rules for the preparation of fish and fishery products
2003BS EN ISO 6887-3:2003 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 fish and fishery products