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About This Item
Full Description
ISO 6887-3:2003 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.
ISO 6887-3:2003 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.
ISO 6887-3:2003 is applicable to the following raw, processed, cooked or frozen fish and shellfish and their products: raw fish, crustaceans, molluscs and others; processed fish, crustaceans, molluscs and others; frozen fish, crustaceans, molluscs and others, in blocks or otherwise.
Document History
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ISO 6887-3:2017
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- Most Recent
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ISO 6887-3:2003
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Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for the preparation of fish and fishery products- Historical Version