EN ISO 6887-2-2003 en Microbiology of food and animal feeding stuffs - Preparation of test samples initial suspension and decimal dilutions for microbiological examination - Part 2.pdf

《EN ISO 6887-2-2003 en Microbiology of food and animal feeding stuffs - Preparation of test samples initial suspension and decimal dilutions for microbiological examination - Part 2.pdf》由会员分享，可在线阅读，更多相关《EN ISO 6887-2-2003 en Microbiology of food and animal feeding stuffs - Preparation of test samples initial suspension and decimal dilutions for microbiological examination - Part 2.pdf（26页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS EN ISO 6887-2:2003Microbiology 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 productsICS 07.100.30g49g50g3g38g50g51g60g44g49g42g3g

2、58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58Incorporating Corrigenda November 2003 and June 2009BS EN ISO 6887-2:2003This British Standard was published under the authority of

3、the Standards Policy and Strategy Committee on 8 September2003National forewordThe UK participation in its preparation was entrusted to Technical Committee A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include a

4、ll the necessary provisions of a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunity fromlegal obligations.Amendments/corrigenda issued since publicationThis British Standard is the UK implementation of EN ISO 6887-2:2003. It is ident

5、ical with ISO 6887-2:2003. It supersedes BS 5348-2:1989, whichis withdrawn.AW/9, Microbiology. Amendments issued since publicationAmd. No. Date Comments 14882 Corrigendum No. 124 November 2003 Correction to the EN ISO foreword page and incorporating the Annex ZA pageJune 2009 Addition to supersessio

6、n details in the National foreword BSI 2009ISBN 978 0 580 67030 5EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 6887-2July 2003ICS 07.100.30English versionMicrobiology of food and animal feeding stuffs - Preparation oftest samples, initial suspension and decimal dilutions formicrobiological e

7、xamination - Part 2: Specific rules for thepreparation of meat and meat products (ISO 6887-2:2003)Microbiologie des aliments - Prparation des chantillons,de la suspension mre et des dilutions dcimales en vuede lexamen microbiologique - Partie 2: Rgles spcifiquespour la prparation des viandes et prod

8、uits base deviande (ISO 6887-2:2003)Mikrobiologie von Lebensmitteln und Futtermitteln -Vorbereitung von Untersuchungsproben, vonErstverdnnungen und von Dezimalverdnnungen frmikrobiologische Untersuchungen - Teil 2: SpezifischeRegeln fr die Vorbereitung von Fleisch undFleischerzeugnissen (ISO 6887-2:

9、2003)This European Standard was approved by CEN on 10 July 2003.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical ref

10、erences concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into

11、its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Po

12、rtugal, Slovakia, Spain, Sweden, Switzerland and UnitedKingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONC O M I T E U R O P E N D E N O R M A LI S A T I O NEUR OP IS C HES KOM ITEE FR NOR M UNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2003 CEN All rights of exploitation in any form and by

13、any means reservedworldwide for CEN national Members.Ref. No. EN ISO 6887-2:2003 ECORRECTED 2003-11-05ForewordThis document (EN ISO 6887-2:2003) has been prepared by Technical Committee ISO/TC 34“Agricultural food products“ in collaboration with Technical Committee CEN/TC 275 “Foodanalysis - Horizon

14、tal methods“, the secretariat of which is held by DIN.This European Standard shall be given the status of a national standard, either by publication ofan identical text or by endorsement, at the latest by January 2004, and conflicting nationalstandards shall be withdrawn at the latest by January 200

15、4.According to the CEN/CENELEC Internal Regulations, the national standards organizations ofthe following countries are bound to implement this European Standard: Austria, Belgium, CzechRepublic, Denmark, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,Luxembourg, Malta, Netherlan

16、ds, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland andthe United Kingdom.Endorsement noticeThe text of ISO 6887-2:2003 has been approved by CEN as EN ISO 6887-2:2003 without anymodifications.NOTE Normative references to International Standards are listed in Annex ZA (normative).EN ISO 68872:

17、2003Reference numberISO 6887-2:2003(E)INTERNATIONAL STANDARD ISO6887-2First edition2003-07-15Microbiology 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 mea

18、t products Microbiologie des aliments Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 2: Rgles spcifiques pour la prparation des viandes et produits base de viande This page deliberately left blankiiiiiContents Page Foreword iv 1 Sc

19、ope 1 2 Normative references . 2 3 Terms and definitions. 2 4 Principle . 3 5 Diluents 3 5.1 Basic materials 3 5.2 Diluents for general use . 3 5.3 Diluents for special purposes 3 5.4 Distribution and sterilization of the diluent 4 6 Apparatus. 4 7 Preparation of samples 4 7.1 Frozen products 4 7.2

20、Hard and dry products 5 7.3 Liquid and non-viscous products . 5 7.4 Heterogeneous products 5 8 General procedures 5 8.1 General. 5 8.2 Types of samples to be sent to the laboratory 5 8.3 Purpose of the analysis 6 8.4 General case for acidic products 6 8.5 High fat foods (over 20 % of total mass as f

21、at) 6 9 Specific procedures 6 9.1 Initial preparation of the different types of samples . 6 9.2 Procedure for manufactured products stored under refrigeration 7 9.3 Procedure for frozen meats . 10 9.4 Procedure for partially dehydrated meat extracts. 11 9.5 Surface samples (swabs and small cloths) .

22、 11 10 Further decimal dilutions . 11 Annex A (informative) Frame for the delineation of a surface sample area . 12 Annex B (normative) Means of sampling a frozen or deep-frozen test piece or block. 13 B.1 Non-homogeneous block. 13 B.2 Homogeneous test piece 13 Bibliography . 15 BS EN ISO 6887-2:200

23、3 EN ISO 6887-2:2003(E)iv Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested

24、in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commi

25、ssion (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technica

26、l committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shal

27、l not be held responsible for identifying any or all such patent rights. ISO 6887-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9, Microbiology. ISO 6887 consists of the following parts, under the general title Microbiology of food and animal feeding stuffs Preparat

28、ion of test samples, initial suspension and decimal dilutions for microbiological examination: g127g3 Part 1: General rules for the preparation of the initial suspension and decimal dilutions g127g3 Part 2: Specific rules for the preparation of meat and meat products g127g3 Part 3: Specific rules fo

29、r the preparation of fish and fishery products g127g3 Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products This first edition of ISO 6887-2 cancels and replaces ISO 3100-2:1988, Meat and meat products Sampling

30、 and preparation of test samples Part 2: Preparation of test samples for microbiological examination. BS EN ISO 6887-2:2003 EN ISO 6887-2:2003(E)Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 2

31、: Specific rules for the preparation of meat and meat products WARNING The use of this standard may involve hazardous materials, operations and equipment. It is the responsibility of the user of this standard to establish appropriate safety and health practices and to determine the applicability of

32、regulatory limitations prior the use. 1 Scope This part of ISO 6887 specifies rules for the preparation of meat and meat 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 t

33、he general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detectio

34、n and/or enumeration of a single microorganism where the method of preparation is described in the relevant International Standard concerning that microorganism. This part of ISO 6887 is applicable to the following fresh, raw and processed meats and poultry and their products: g127g3 refrigerated or

35、 frozen; g127g3 cured or fermented; g127g3 minced or comminuted; g127g3 delicatessen meats; g127g3 pre-cooked meals or poultry based meals; g127g3 dried and smoked meats at various degrees of dehydration; g127g3 concentrated meat extracts. This part of ISO 6887 is not applicable to the following pro

36、ducts whose microbiological examination is described in other International Standards: g127g3 canned products; g127g3 other products (see ISO 6887-4). NOTE 1 Milk and milk products are dealt with in ISO 8261. NOTE 2 The meat from wild animals (from game slaughtering or game shooting) can be analysed

37、 following the applicable techniques described here for similar products. 1BS EN ISO 6887-2:2003 EN ISO 6887-2:2003(E)2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated re

38、ferences, the latest edition of the referenced document (including any amendments) applies. ISO 6887-1:1999, Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation

39、of initial suspension and decimal dilutions ISO 7218, Microbiology of food and animal feeding stuffs General rules for microbiological examinations ISO 17604, Microbiology of food and animal feeding stuffs Carcass sampling for microbiological analysis1) 3 Terms and definitions For the purposes of th

40、is document, the following terms and definitions apply. 3.1 laboratory sample sample prepared for sending to the laboratory and intended for inspection or testing ISO 7002 3.2 test portion measured (volume or mass) representative sample taken from the laboratory sample for use in the preparation of

41、the initial suspension 3.3 initial suspension primary dilution suspension, solution or emulsion obtained after a weighed or measured quantity of the product under examination (or of a test sample prepared from the product) has been mixed with, normally, a nine-fold quantity of diluent, allowing larg

42、e particles, if present, to settle NOTE For surface samples, the initial dilution should be stated. For example, from a sample (swab or other) from a 25 cm2 surface, and diluted in a total volume of 25 ml of diluent, 1 ml of this initial suspension represents 1 cm2. 3.4 further decimal dilutions sus

43、pensions or solutions obtained by mixing a measured volume of the initial suspension (3.3) with a nine-fold volume of diluent and by repeating this operation with each dilution prepared in this way, until a decimal dilution series, suitable for the inoculation of culture media, is obtained 3.5 block

44、 piece sample whose composition and dimensions (surface and thickness, but thickness in particular) allow a sample at depth to be taken under satisfactory sterile conditions 1) Revision of ISO 3100-1:1991. 2BS EN ISO 6887-2:2003 EN ISO 6887-2:2003(E)3.6 fragment shaving sample from frozen meat resul

45、ting from a deep cut of a surface sample or a sample taken deep inside the test piece or by electric drill or a hand-drill fitted with a wood drill bit 3.7 slice cut of meat with approximately parallel sides up to several centimetres thick 3.8 carcasses cuts g162poultry products, rabbit meatg178 uni

46、ts similar to units prepared for sale 4 Principle An initial suspension (3.3) is prepared to obtain as uniform a distribution as possible of the microorganisms contained in the test sample. A pre-enrichment or enrichment suspension is prepared in the same way, using the medium recommended by the met

47、hod of analysis concerned, except in the special cases mentioned in each product section of this part of ISO 6887. If necessary, decimal dilutions (3.4) are prepared in order to reduce the number of microorganisms per unit volume to allow, after incubation, observation of any growth (in the case of

48、liquid media) or colonies (in the case of agar plates), as stated in each specific standard. In order to restrict, if required, the range of enumeration to a given interval, or if high numbers of microorganisms are foreseen, it is possible to inoculate only the necessary decimal dilutions (at least

49、two successive dilutions) needed to achieve the enumeration according to the calculation described in ISO 7218. 5 Diluents 5.1 Basic materials See ISO 6887-1. 5.2 Diluents for general use 5.2.1 Peptone salt solution See ISO 6887-1:1999, 5.2.1. 5.2.2 Buffered peptone water See ISO 6887-1:1999, 5.2.2. 5.3 Diluents for special purposes 5.3.1 Peptone-salt solution with Bromocresol purple 5.3.1.1 Composition Peptone salt solution (see 5.2.1) 1 000 ml Bromocresol purple (0,04 % alcohol solution, e.g. ethanol solution) 0,1 m