EN ISO 6887-4-2003 en Microbiology of food and animal feeding stuffs - Preparation of test samples initial suspension and decimal dilutions for microbiological examination - Part 4.pdf

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1、BRITISH STANDARD BS EN ISO 6887-4:2003 Incorporating Corrigenda Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of products other than milk and milk product

2、s, meat and meat products, and fish and fishery productsICS 07.100.30nullnull nullnullnullnullnullnullnull nullnullnullnullnullnullnull nullnullnull nullnullnullnullnullnullnullnullnullnull nullnullnullnullnullnull nullnull nullnullnullnullnullnullnullnullnull nullnull nullnullnullnullnullnullnullnu

3、llnull nullnullnull+A1:2011Ocotber 2004 andDecember 2004National forewordThis British Standard is the UK implementation of EN ISO 6887-4:2003+A1:2011, incorporating corrigendum December 2004. It is identical to ISO 6887-4:2003, incorporating amendment 1:2011 and corrigendum October 2004. It supersed

4、es BS EN ISO 6887-4:2003, which is withdrawn.The start and finish of text introduced or altered by amendment is indicated in the text by tags. Tags indicating changes to ISO text carry the number of the ISO amendment. For example, text altered by ISO amendment 1 is indicated by !“.The UK participati

5、on in its preparation was entrusted to Technical Committee AW/9, Microbiology.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its corre

6、ct application.Compliance with a British Standard cannot confer immunity from legal obligations.BS EN ISO 6887-4:2003+A1:2011This British Standard waspublished under the authorityof the Standards Policy andStrategy Committee on14 August 2003 The British Standards Institution 2012ISBN 978 0 580 71264

7、 7Amendments/corrigenda issued since publicationDate Comments20 October 2003 Incorporating corrected EN ISO forewordpage and adding Annex ZA page30 June 2006 Correction of chemical formula in 9.5.4.431 January 2012 Implementation of ISO amendment 1:2011 with CEN endorsement A1:2011EUROPEAN STANDARDN

8、ORME EUROPENNEEUROPISCHE NORMEN ISO 6887-4:2003+A1ICS 07.100.30English versionMicrobiology of food and animal feeding stuffs - Preparation oftest samples, initial suspension and decimal dilutions formicrobiological examination - Part 4: Specific rules for thepreparation of products other than milk a

9、nd milk products, meatand meat products, and fish and fishery products (ISO 6887-4:2003)Microbiologie des aliments - Prparation des chantillons,de la suspension mre et des dilutions dcimales en vuede lexamen microbiologique - Partie 4: Rgles spcifiquespour la prparation de produits autres que les pr

10、oduitslaitiers, les produits carns et les produits de la pche (ISO6887-4:2003)Mikrobiologie von Lebensmitteln und Futtermitteln -Vorbereitung von Untersuchungsproben und Herstellungvon Erstverdnnungen und von Dezimalverdnnungen frmikrobiologische Untersuchungen - Teil 4: SpezifischeRegeln fr die Vor

11、bereitung von anderen Erzeugnissen alsMilch und Milcherzeugnisse, Fleisch undFleischerzeugnisse, Fisch und Fischerzeugnisse (ISO6887-4:2003)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 conditi

12、ons for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three officia

13、l versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into 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,

14、 Czech Republic, Denmark, Finland, France, Germany, Greece,Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and UnitedKingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGMana

15、gement Centre: rue de Stassart, 36 B-1050 Brussels 2003 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 6887-4:2003 EIncorporating Corrigendum December 2004October 20112ForewordThis document (EN ISO 6887-4:2003) has been prepared

16、 by Technical Committee ISO/TC 34“Agricultural food products“ in collaboration with Technical Committee CEN/TC 275 “Foodanalysis - Horizontal methods“, the s ecretariat of which is held byDIN.This European Standard shall be given the s tatus of a national standard, eitherbypublication ofan identical

17、 textor by endorsement, at the latestbyFebruary2004, and conflicting nationalstandards shall bewithdrawn at the latest by February 2004.According to the CEN/CENELEC Internal Regulations, the national standards organizationsofthe following countries are bound to implement this European Standard: Aust

18、ria, Belgium, CzechRepublic, Denmark, Finland, France, Germ any, Greece, Hungary, Icela nd, Ireland, Italy,Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland andthe United Kingdom.Endorsement noticeThe text of ISO 6887-4:2003 has been approved by CEN asEN ISO 6887

19、-4:2003 without anymodifications.NOTE Normative references to International Standardsare listed in Annex ZA (normative).Foreword to amendment A1 This document (EN ISO 6887-4:2003/A1:2011) has been prepared by Technical Committee ISO/TC 34 “Food products“ in collaboration with Technical Committee CEN

20、/TC 275 “Food analysis - Horizontal methods” the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by April 2012, and conflicting national standards shall be withdr

21、awn at the latest by April 2012. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, th

22、e national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Nether

23、lands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 6887-4:2003/Amd 1:2011 has been approved by CEN as a EN ISO 6887-4:2003/A1:2011 without any modification. BS EN ISO 6887-4:2003+A1:2011 EN ISO 6887-4:20

24、03+A1:2011 (E)Reference numberISO 6887-4:2003(E)OSI 3002INTERNATIONAL STANDARDISO6887-4First edition2003-08-01Microbiology of food and animal feeding stuffs Preparation of test samples,initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation

25、 ofproducts other than milk and milk products, meat and meat products, and fish and fishery products Microbiologie des aliments Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 4: Rgles spcifiques pour la prparation de produits autre

26、s que les produits laitiers, les produits carns et les produits de la pche ISO 3002 All irthgs erse.devr lnUeto sswrehisespecified, on trap fo this lbupictaionmaeb y cudorperro de tuilizi den yna form ro na ybm ynae,slecetrinoc ro mceinahcla, incliduntohp gcoiypodna gn micrfoilm, wittuoh repmissii n

27、ow nritign from ietI rehSa Ottsserdda eh ebolw orISOs memreb i ydobn the cnuotfo yrttseuqer ehe.rISO cirypothg fofice saCe tsopale 65 eneG 1121-HC 02 avleT.4 + 10 947 22 1 11 xaF0 947 22 14 + 9 74 E-mial coirypthgis.o groWe bwww.is.o groii ISO 3002 Allr ihgtsser edevrBS EN ISO 6887-4:2003+A1:2011 EN

28、 ISO 6887-4:2003+A1:2011 (E)I SO 3002 All irhgts seredevr iiiContents PageForewordiv1Scope12Normative references .23Terms and definitions.24Principle.25Diluents35.1 Basic materials35.2 Diluents for general use.35.3 Diluents for special purposes35.4 Distribution and sterilization of the diluent46Appa

29、ratus.47Preparation of samples47.1 Frozen products47.2 Hard and dry products57.3 Liquid and non-viscous products.57.4 Heterogeneous products58General procedures58.1 General.58.2 General case for acidic products58.3 High fat foods, excluding margarines and spreads (e.g. over 20% of total mass is fat)

30、59Specific procedures69.1 Flours, cereal grains, cereal by-products, animal feeds and cattle cake69.2 Very hard products (e.g. cassava) 69.3 Gelatine (granular or leaf form).69.4 Margarine and spreads.79.5 Dehydrated products89.6 Egg products.99.7 Fermented products (products containing live microor

31、ganisms).119.8 Pastries and cakes1110 Further decimal dilutions.12Bibliography.13BS EN ISO 6887-4:2003+A1:2011 EN ISO 6887-4:2003+A1:2011 (E)iv I SO 3002 All irhgts seredevrForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO m

32、ember bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a tec hnical committee has beenestablished has the right to be represented on that committee. International organizations, governm

33、ental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closelywith the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordancewith the rules given in the ISO/IEC Direc

34、tives, Part 2.The main task of technical committees is to prepare International Standards. Draft International Standardsadopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval byat least 75 % of the member bodies

35、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 shall not be held responsible for identifying any or all such patent rights. ISO6887-4 was prepared by Technical Committee ISO/TC34, Food products, Subcommittee S

36、C 9,Microbiology. ISO6887 consists of the following parts, under the general title Microbiology of food and animal feedingstuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination : Part 1: General rules for the preparation of the initial suspension

37、 and decimal dilutions Part 2: Specific rules for the preparation of meat and meat products Part 3: Specific rules for the preparation of fish and fishery products Part4: Specific rules for the preparation of products other than milk and milk products, meat and meatproducts, fish and fishery product

38、s Part 5: Specific rules for the preparation of milk and milk products Part 6: Specific rules for the preparation of samples taken at the primary production stage !“BS EN ISO 6887-4:2003+A1:2011 EN ISO 6887-4:2003+A1:2011 (E)I SO 3002 All irhgts seredevr 1Microbiology of food and animal feeding stuf

39、fs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation ofproducts other than milk and milk products, meat and meat products, and fish and fishery productsWARNING The use of this standard may involve hazardou

40、s materials, operations and equipment. Itis the responsibility of the user of this standard to establish appropriate safety and health practicesand to determine the applicability of regulatory limitations prior the use. 1 Scope This part of ISO6887 specifies rules for the preparation of samples and

41、decimal dilutions for themicrobiological examination offood products other than those covered in other parts of ISO 6887. ISO 6887-1defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 only describes meth

42、ods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detectionand/or enumeration of a single microorganism where themethods of preparation are described in the relevant International Standard concerning that microorganis

43、m.This part of ISO 6887 is applicable to the following products: general case for acidic products (see 8.2); foods with a high fat content, excluding margarine and spreads (see 8.3); flours, whole cereal grains, cereal by-products, animal feeds and cattle cake (see 9.1); veryhard products, e.g. cass

44、ava (see 9.2); gelatine (see 9.3); margarine and spreads (see 9.4); dehydrated products and freeze-dried products (except dairy products and egg products) (see 9.5); egg and eggproducts(see 9.6); fermented products (products containing live microorganisms) (see 9.7); pastries and cakes (9.8).NOTE Mi

45、lk and milk products are dealt with in ISO 8261. BS EN ISO 6887-4:2003+A1:2011 EN ISO 6887-4:2003+A1:2011 (E)2 I SO 3002 All irhgts seredevr2 NormativereferencesThe following referenced documents are indispensable for the application of this document. For datedreferences, only the edition cited appl

46、ies. For undated references, the latest edition of the referenceddocument (including anyamendments) applies.ISO 6887-1:1999, Microbiology of food and animalfeeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part1: General rules for th

47、e prepar ation of the initial suspension and decimal dilutionsISO 6887-2:2003, Microbiology of food and animalfeeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 2: Specific rules for the preparationof meat and meat productsISO 72

48、18, Microbiology of food and animal feeding stuffs General rules for microbiological examinations3 Terms and definitions For the purposes of this document, the following terms and definitions apply.3.1 laboratory sample sample prepared for sending to the laboratory and intended for inspection or tes

49、ting ISO 7002 3.2 test portion measured (volume or mass) representative sample taken from the laboratory sample for use in thepreparation of the initial suspension 3.3 initial suspension (primary dilution) suspension, solution or emulsion obtained after a weighed or measured quantity of the product underexamination (or of a testsample prepared from the product) has been mixed with, normally, a nine-foldquantity of diluent, allowing large particles, if present, to settle 3.4