BS 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
ISO 17604:2015 Microbiology of the food chain - Carcass sampling for microbiological analysis
ISO 18593:2004 Microbiology of food and animal feeding stuffs - Horizontal methods for sampling techniques from surfaces using contact plates and swabs
ISO 6887-1:2017 Microbiology of the food chain - 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 6887-4:2017 Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products
ISO 6887-6:2013 Microbiology of food and animal feed - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 6: Specific rules for the preparation of samples taken at the primary production stage
ISO 7218:2007 Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations
ISO/TS 17728:2015 Microbiology of the food chain - Sampling techniques for microbiological analysis of food and feed samples
BS EN ISO 6887-2:2017 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