标准编号：ISO 6887-2:2017
中文名称：食物和动物饲料微生物学 微生物试验试验样品制备、初始悬浮液、十进稀释 第2部分：肉和肉制品制备特定规范
英文名称：Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the preparation of meat and meat pro
发布日期：2017-03
标准范围
This document specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require different preparation from the methods described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination. This document excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This document is applicable to the following fresh, raw and processed meats, poultry and game and their products: — refrigerated or frozen; — cured or fermented; — minced or comminuted; — meat preparations; — mechanically separated meat; — cooked meats; — dried and smoked meats at various degrees of dehydration; — concentrated meat extracts; — excision and swab samples from carcasses. This document excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887-6).
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