EN ISO 6887-4-2017 en Microbiology of the food chain - Preparation of test samples initial suspension and decimal dilutions for microbiological examination - Part 4 Specific rules .pdf

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1、BSI Standards PublicationWB11885_BSI_StandardCovs_2013_AW.indd 1 15/05/2013 15:06Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examinationPart 4: Specific rules for the preparation of miscellaneous productsBS EN ISO 6887-4:20

2、17EUROPEANSTANDARDNORME EUROPENNE EUROPISCHE NORMEN ISO 6887-4April 2017ICS 07.100.30 Supersedes EN ISO 6887-4:2003English VersionMicrobiology of the food chain - Preparation of testsamples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the pre

3、paration of miscellaneous products (ISO 6887-4:2017)Microbiologie de la chane alimentaire - Prparationdes chantillons, de la suspension mre etdes dilutionsdcimales en vue de lexamen microbiologique - Partie4: Rgles spcifiques pour la prparation de produitsvaris (ISO 6887-4:2017) Mikrobiologie der Le

4、bensmittelkette - Vorbereitungvon Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen frmikrobiologische Untersuchungen - Teil 4: Spezifische Regeln fr die Vorbereitung von sonstigen Erzeugnissen (ISO 6887-4:2017) This European Standard was approved by CEN on 14 Januar

5、y 2017.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving thisEuropean Standard the status of a national standard without any alteration.Up-to-date lists and bibliographical referencesconcerning such national standards may be obtained

6、on application to the CEN-CENELEC 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 bytranslation under the responsibility of a CEN member into its own language and notified to the CEN-CENE

7、LEC ManagementCentre has the same status as the officialversions.CEN members are the nationalstandards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, L

8、atvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGCEN-CENELEC Management Centre: Aven

9、ue Marnix 17, B-1000 Brussels 2017 CEN All rights of exploitation in any form and by any means reservedworldwide for CENnational Members.Ref. No. EN ISO 6887-4:2017 ENational forewordThis British Standard is the UK implementation of EN ISO 6887-4:2017. It is identical to ISO 6887-4:2017. It supersed

10、es BS EN ISO 6887-4:2003+A1:2011 which is withdrawn.The UK participation 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 n

11、ecessary provisions of a contract. Users are responsible for its correct application. The British Standards Institution 2017 Published by BSI Standards Limited 2017ISBN 978 0 580 83581 0ICS 07.100.30Compliance with a British Standard cannot confer immunity from legal obligations.This British Standar

12、d was published under the authority of the Standards Policy and Strategy Committee on 30 June 2017.Amendments/corrigenda issued since publicationDate Text affectedBRITISH STANDARDBS EN ISO 6887-4:2017EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-4 April 2017 ICS 07.100.30 Supersedes

13、EN ISO 6887-4:2003English Version Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017)Microbiologie de la chane alimentaire - Prp

14、aration des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique - Partie 4: Rgles spcifiques pour la prparation de produits varis (ISO 6887-4:2017) Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen

15、 und von Dezimalverdnnungen fr mikrobiologische Untersuchungen - Teil 4: Spezifische Regeln fr die Vorbereitung von sonstigen Erzeugnissen (ISO 6887-4:2017) This European Standard was approved by CEN on 14 January 2017. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which

16、stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This Europ

17、ean Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are

18、 the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Rom

19、ania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2017 CEN All rights of exploitation in any fo

20、rm and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 6887-4:2017 EBS EN ISO 6887-4:2017EN ISO 6887-4:2017 (E) 2 European foreword This document (EN ISO 6887-4:2017) has been prepared by Technical Committee ISO/TC 34 “Food products“ in collaboration with Technical Committe

21、e CEN/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 October 2017, and conflicting national standards shall be

22、 withdrawn at the latest by October 2017. 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. This document supersedes EN ISO 6887-4:2003.

23、 According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Ge

24、rmany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 6887-4:2017 has been approved by CEN as EN

25、ISO 6887-4:2017 without any modification. BS EN ISO 6887-4:2017ISO 6887-4:2017(E)Foreword v1 Scope . 12 Normative references 23 Terms and definitions . 24 Principle 25 Diluents 25.1 Basic materials 25.2 Diluents for general use 25.2.1 Peptone salt solution 25.2.2 Buffered peptone water . 25.3 Diluen

26、ts for special purposes . 35.3.1 Double-strength buffered peptone water 35.3.2 Phosphate buffered diluent 35.4 Distribution and sterilization of the diluent 35.5 Performance testing of diluents . 35.6 Enzyme solutions 35.6.1 Alpha-amylase solution 35.6.2 Cellulase solution 45.6.3 Papain solution 46

27、Apparatus . 47 Sampling and sample types . 58 Preparation of samples 58.1 General . 58.2 Acidic products . 58.3 High-fat foods, excluding margarines and spreads (e.g. over 20 % of total mass as fat) 68.4 Hard and dry products . 69 Specific procedures 69.1 Dehydrated and low awproducts . 69.1.1 Gener

28、al 69.1.2 Apparatus . 69.1.3 Preparation of samples 79.1.4 Preparation of initial suspension 79.1.5 Resuscitation . 89.1.6 Water activity 89.2 Flours, cereal grains and by-products and animal feeds 99.3 Gelatine (powdered and leaf) . 109.3.1 Preparation of samples .109.3.2 Preparation of initial sus

29、pension .109.4 Margarine and spreads . 109.4.1 Sampling. 109.4.2 Preparation of test sample . 119.5 Eggs and egg products . 119.5.1 Fresh whole eggs 119.5.2 Microflora of whole egg shell . 129.5.3 Internal microflora 129.5.4 Bulk whole liquid egg, egg white and egg yolk .129.5.5 Dehydrated whole egg

30、 and dried egg white 129.5.6 Whole egg microflora (shell plus yolk plus white) 129.6 Bakery goods, pastry and cakes 139.6.1 General. 139.6.2 Preparation of samples .13 ISO 2017 All rights reserved iiiContents PageBS EN ISO 6887-4:2017ISO 6887-4:2017(E)9.7 Fresh fruit and vegetables (pre-packed) . 13

31、9.7.1 Sample preparation of multi-component products 139.7.2 Pre-packed products of one type of fruit or vegetable.139.8 Fermented products or other products containing viable microorganisms 139.8.1 General. 139.8.2 Diluent . 149.9 Beverages (alcoholic and non-alcoholic drinks and bottled waters, st

32、ill or carbonated) .149.9.1 General. 149.9.2 De-gassing by inversion and mixing 149.9.3 De-gassing using ultrasound 149.10 Alternative protein products (cooked insects, textured vegetable protein or mycoprotein) 149.10.1 General. 149.10.2 Cooked insects 149.10.3 Textured vegetable protein and mycopr

33、otein .1510 Further dilutions .15Bibliography .16iv ISO 2017 All rights reservedBS EN ISO 6887-4:2017ISO 6887-4:2017(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Stan

34、dards is normally carried out through ISO technical committees. Each member body interested 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 t

35、ake part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In p

36、articular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).Attention is drawn to the possibility that some of the element

37、s of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (

38、see www .iso .org/ patents).Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adhere

39、nce to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www .iso .org/ iso/ foreword .html.The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 9, Microbiology.This second edition cancels and replaces th

40、e first edition (ISO 6887-4:2003), which has been technically revised.It also incorporates the Amendment ISO 6887-4:2003/Amd.1:2011 and the Technical Corrigendum ISO 6887-4:2003/Cor.1:2004.A list of all parts in the ISO 6887 series can be found on the ISO website. ISO 2017 All rights reserved vBS EN

41、 ISO 6887-4:2017BS EN ISO 6887-4:2017Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of miscellaneous productsWARNING The use of this document may involve hazardous materia

42、ls, operations and equipment. It is the responsibility of the user of this document to establish appropriate safety and health practices and to determine the applicability of regulatory limitations before use.1 ScopeThis document specifies rules for the preparation of samples and dilutions for the m

43、icrobiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the market after publication.ISO 6887-1 defines the gener

44、al rules for the preparation of the initial suspension and dilutions for microbiological examination.This document excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant International Standards.This document is applicabl

45、e to the following products: acidic (low pH) products; hard and dry products; dehydrated, freeze-dried and other low awproducts (including those with inhibitory properties); flours, whole cereal grains, cereal by-products; animal feed, cattle cake, kibbles and pet chews; gelatine (powdered and leaf)

46、; margarines, spreads and non-dairy products with added water; eggs and egg products; bakery goods, pastries and cakes; fresh fruit and vegetables; fermented products and other products containing viable microorganisms; alcoholic and non-alcoholic beverages; alternative protein products.INTERNATIONA

47、L STANDARD ISO 6887-4:2017(E) ISO 2017 All rights reserved 1BS EN ISO 6887-4:2017ISO 6887-4:2017(E)2 Normative referencesThe following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the editi

48、on cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.ISO 6887-1, Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the pr

49、eparation of the initial suspension and decimal dilutionsISO 7218, Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 6887-1 apply.ISO and IEC maintain terminological databases for use in standardization at the following addresses: IEC Electropedia: available at h t t p :/ www .electropedia .org/ ISO Online browsing platform: available at h t t p