-
-
Available Formats
- Options
- Availability
- Priced From ( in USD )
-
Available Formats
-
- Immediate download
- $81.00
- Add to Cart
-
- Printed Edition
- Ships in 1-2 business days
- $81.00
- Add to Cart
-
- Printed Edition + PDF
- Immediate download
- $127.00
- Add to Cart
Customers Who Bought This Also Bought
-
ISO 15213-2:2023
Priced From $223.00 -
ISO 20838:2006
Priced From $81.00 -
ISO 16140-1:2016
Priced From $54.00 -
ISO 17410:2019
Priced From $81.00
About This Item
Full Description
ISO 6887-2:2017 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.
ISO 6887-2:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.
ISO 6887-2:2017 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.
ISO 6887-2:2017 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887-6).
Document History
-
ISO 6887-2:2017
viewing
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 products- Most Recent
-
ISO 6887-2:2003
Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 2: Specific rules for the preparation of meat and meat products- Historical Version