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About This Item
Full Description
AS 5013.11.3:2024 adopts and modifies ISO 6887-3:2017 and ISO 6887-3:2017/Amd 1:2020, which specify 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 methods described in AS 5013.11.1.
Document History
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AS 5013.11.3:2024
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Food microbiology, Method 11.3: 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 (ISO 6887-3:2017, MOD)- Most Recent
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AS 5013.11.3-2012
Food microbiology, Method 11.3: 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 (ISO 6887-3:2003, MOD)- Historical Version
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AS 5013.11.3-2006
Food microbiology, Method 11.3: 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- Historical Version
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AS/NZS 1766.3.5:1999
Food microbiology, Method 3.5: Examination of specific products - Molluscs, crustaceans and fish, and products thereof- Historical Version
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AS 1766.3.5-1983
Methods for the microbiological examination of food, Part 3.5: Examination of specific products - Molluscs, crustaceans and fish, and products thereof- Historical Version