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1、BRITISH STANDARD BS EN ISO 6887-3:2003 Incorporating Corrigendum No. 1 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 The Euro
2、pean Standard EN ISO 6887-3:2003 has the status of a British Standard ICS 07.100.30 ? Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 6887-3:2003 This British Standard was published under the authority of the Standards Policy and S
3、trategy Committee on 14 August 2003 BSI 17 October 2003 ISBN 0 580 42462 6 National foreword This British Standard is the official English language version of EN ISO 6887-3:2003. It is identical with ISO 6887-3:2003 The UK participation in its preparation was entrusted to Technical Committee AW/9, M
4、icrobiology, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogu
5、e under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correc
6、t application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests infor
7、med; monitor related international and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the EN ISO title page, the EN ISO foreword page, the ISO title page, pages ii to iv, pages 1 to 11, the Annex ZA page, an inside
8、back cover and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. DateComments 14789 Corrig. No. 1 17 October 2003Incorporating corrected EN ISO foreword page and adding Annex ZA page Licensed Co
9、py: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-3 August 2003 ICS 07.100.30 English version Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension a
10、nd decimal dilutions for microbiological examination - Part 3: Specific rules for for the preparation of fish and fishery products (ISO 6887-3:2003) Microbiologie des aliments - Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique - Partie 3: R
11、gles spcifiques pour la prparation des produits de la pche (ISO 6887- 3:2003) Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen - Teil 3: Spezifische Regeln fr die
12、 Vorbereitung von Fisch und Fischerzeugnissen (ISO 6887-3:2003) 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 European Standard the status of a national standard wit
13、hout any alteration. Up-to-date lists and bibliographical references concerning such national standards 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 ma
14、de by translation under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Hungary,
15、Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 2003 CENAll
16、rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 6887-3:2003 E Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy, (c) BSI I NESO 86-78:32( 300E) 2 CORRECTED 2003-09-24 Foreword This docume
17、nt (EN ISO 6887-3:2003) has been prepared by Technical Committee ISO/TC 34 “Agricultural food products“ in collaboration with Technical Committee 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 s
18、tandard, either by publication of an identical text or by endorsement, at the latest by February 2004, and conflicting national standards shall be withdrawn at the latest by February 2004. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countr
19、ies are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text
20、 of ISO 6887-3:2003 has been approved by CEN as EN ISO 6887-3:2003 without any modifications. NOTE Normative references to International Standards are listed in Annex ZA (normative). EN ISO 68873:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy,
21、(c) BSI Reference number ISO 6887-3:2003(E) OSI 3002 INTERNATIONAL STANDARD ISO 6887-3 First edition 2003-08-01 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 preparat
22、ion of fish and fishery products Microbiologie des aliments Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique Partie 3: Rgles spcifiques pour la prparation des produits de la pche EN ISO 68873:2003 Licensed Copy: sheffieldun sheffieldun, na,
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28、Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS-7886 O3:(3002E) I SO 3002 All irhgts seredevr iii Contents Page Forewordiv 1 Scope1 2 Normative references .2 3 Terms and definitions.2 4 Principle.3 5 Diluents3 5.1 Basic materials3 5.2 Dil
29、uents for general use.3 5.3 Diluents for special purposes3 5.4 Distribution and sterilization of the diluent4 6 Apparatus.4 7 Preparation of samples 5 7.1 Frozen products5 7.2 Hard and dry products5 7.3 Liquid and non-viscous products .5 7.4 Heterogeneous products5 8 General procedures 5 8.1 General
30、.5 8.2 General case for acidic products 6 8.3 High fat foods (for example over 20 % of total mass is fat)6 9 Specific procedures6 9.1 Raw fish, crustaceans, molluscs and others.6 9.2 Processed products of fish, crustaceans, molluscs and other products.8 9.3 Frozen fish, crustaceans, molluscs and oth
31、er products9 10 Further decimal dilutions.10 Bibliography .11 EN ISO 68873:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS-7886 O3:(3002E) iv I SO 3002 All irhgts seredevr Foreword ISO (the International Organization for Standardizat
32、ion) 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 in a subject for which a technical committee has been established has the right to be r
33、epresented 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 Commission (IEC) on all matters of electrotechnical standardization. International Standards
34、 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 technical committees are circulated to the member bodies for voting. Publication as an Internat
35、ional 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 shall not be held responsible for identifying any or all such patent rights. ISO 6887-3 was
36、 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 Preparation of test samples, initial suspension and decimal dilutions for microbiological exami
37、nation: Part 1: General rules for the preparation of the initial suspension 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 Part 4: Specific rules for the preparation of products other
38、than milk and milk products, meat and meat products, and fish and fishery products EN ISO 68873:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy, (c) BSI INTENRATIONAL TSANDADR IS-7886 O3:(3002E) I SO 3002 All irhgts seredevr 1 Microbiology of fo
39、od 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 WARNING The use of this standard may involve hazardous materials, operations and equipment. It is
40、 the responsibility of the user of this standard to establish appropriate safety and health practices and to determine the applicability of regulatory limitations prior the use. 1 Scope This part of ISO 6887 specifies rules for the preparation of fish and fishery product samples and their suspension
41、 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. This part of ISO 6887 only describes me
42、thods 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 exa
43、mple Vibrio parahaemolyticus. This part of ISO 6887 is applicable to the following raw, processed, cooked or frozen fish and shellfish and their products: a) RAW fish, crustaceans, molluscs and others, including fish, whole or fillets, with or without skin and heads, and gutted, fish, salted, dried
44、smoked or pickled, cephalopods, whole or sliced, crustaceans, whole, including prawns, crayfish, lobsters, crabs and Norway lobsters, live gastropods, bivalves, echinoderms and tunicates, and snails; b) PROCESSED fish, crustaceans, molluscs and others, including dried, smoked, marinated, salted, pic
45、kled and breaded fish or shellfish, fish, whole or prepared fillets, with or without skin, surimi and delicatessen fish products, EN ISO 68873:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:07:30 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS-7886 O3:(3002E) 2 I SO 3002 All irhgts ser
46、edevr whole or shelled crustaceans and molluscs, and crustacean and mollusc flesh, cooked fish, crustaceans, molluscs, holothurians, tunicates, shellfish and snail-based dishes; c) FROZEN fish, crustaceans, molluscs and others, in blocks or otherwise, including fish, fish fillets and pieces, whole a
47、nd shelled prawns, flaked crab, cephalopods, and shelled cooked shellfish and shelled snails. NOTE 1 Milk and milk products are dealt with in ISO 8261. NOTE 2 The purpose of the analysis performed on these test samples may be either hygiene testing or quality control. However, the sampling technique
48、s described in this part of ISO 6887 relate mainly to hygiene testing (on muscle tissues). 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 references, the latest editio
49、n 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 of the initial suspension and decimal dilutions. ISO 7218, Microbiology of food and animal feeding stuffs Ge