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1、BRITISH STANDARD BS EN ISO 6887-2:2003 Incorporating Corrigendum No. 1 Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 2: Specific rules for the preparation of meat and meat products The Europea
2、n Standard EN ISO 6887-2:2003 has the status of a British Standard ICS 07.100.30 ? Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 6887-2:2003 This British Standard was published under the authority of the Standards Policy and Stra
3、tegy Committee on 8 September2003 BSI 24 November 2003 ISBN 0 580 42579 7 National foreword This British Standard is the official English language version of EN ISO 6887-2:2003. It is identical with ISO 6887-2:2003. 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 15, 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 14882 Corrigendum No. 1 24 November 2003 Correction to the EN ISO foreword page and incorporating the Annex ZA page
9、Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6887-2 July 2003 ICS 07.100.30 English version Microbiology of food and animal feeding stuffs - Preparation of test samples, initial sus
10、pension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2003) Microbiologie des aliments - Prparation des chantillons, de la suspension mre et des dilutions dcimales en vue de lexamen microbiologique - Partie 2:
11、 Rgles spcifiques pour la prparation des viandes et produits base de viande (ISO 6887-2:2003) Mikrobiologie von Lebensmitteln und Futtermitteln - Vorbereitung von Untersuchungsproben, von Erstverdnnungen und von Dezimalverdnnungen fr mikrobiologische Untersuchungen - Teil 2: Spezifische Regeln fr di
12、e Vorbereitung von Fleisch und Fleischerzeugnissen (ISO 6887-2:2003) 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 standar
13、d without 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 langua
14、ge made 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, Hung
15、ary, 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 CE
16、NAll rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 6887-2:2003 E Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI CORRECTED 2003-11-05 Foreword This document (EN ISO 6887-2:20
17、03) 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 standard, either by p
18、ublication of an identical text or by endorsement, at the latest by January 2004, and conflicting national standards shall be withdrawn at the latest by January 2004. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to imple
19、ment 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 of ISO 6887-2:2003 ha
20、s been approved by CEN as EN ISO 6887-2:2003 without any modifications. NOTE Normative references to International Standards are listed in Annex ZA (normative). EN ISO 68872:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference numb
21、er ISO 6887-2:2003(E) INTERNATIONAL STANDARD ISO 6887-2 First edition 2003-07-15 Microbiology 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 products M
22、icrobiologie 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 EN ISO 68872:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:1
23、1 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ii EN ISO 68872:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI iii Contents Page Forewordiv 1 Scope1 2 Normative references .2 3 Terms and definitions.2 4 Principle.3 5 Diluents3 5.1 Basic m
24、aterials3 5.2 Diluents 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 4 7.1 Frozen products4 7.2 Hard and dry products5 7.3 Liquid and non-viscous products .5 7.4 Heterogeneous products5 8 General procedu
25、res 5 8.1 General.5 8.2 Types of samples to be sent to the laboratory 5 8.3 Purpose of the analysis6 8.4 General case for acidic products 6 8.5 High fat foods (over 20 % of total mass as fat)6 9 Specific procedures6 9.1 Initial preparation of the different types of samples .6 9.2 Procedure for manuf
26、actured products stored under refrigeration7 9.3 Procedure for frozen meats .10 9.4 Procedure for partially dehydrated meat extracts.11 9.5 Surface samples (swabs and small cloths).11 10 Further decimal dilutions.11 Annex A (informative) Frame for the delineation of a surface sample area.12 Annex B
27、(normative) Means of sampling a frozen or deep-frozen test piece or block.13 B.1 Non-homogeneous block.13 B.2 Homogeneous test piece13 Bibliography .15 EN ISO 68872:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS-7886 O2:(3002E) iv F
28、oreword 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 in a subject for which a te
29、chnical 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 Commission (IEC) on all matters
30、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 technical committees are circulated
31、 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 shall not be held responsible f
32、or 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 Preparation of test samples, initia
33、l suspension and decimal dilutions for microbiological examination: 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 P
34、art 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 and preparation of test samples Part 2: Preparation of
35、 test samples for microbiological examination. EN ISO 68872:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI INTENRATIONAL TSANDADR IS-7886 O2:(3002E) I SO 3002 All irhgts seredevr 1 Microbiology of food and animal feeding stuffs Prepara
36、tion of test samples, initial suspension and decimal dilutions for microbiological examination Part 2: 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
37、 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 meat and meat product samples and their suspension for microbiological examination when the
38、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 methods of preparation that are applicable t
39、o several microorganisms simultaneously. It excludes the preparations that only apply to the detection 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 t
40、o the following fresh, raw and processed meats and poultry and their products: refrigerated or frozen; cured or fermented; minced or comminuted; delicatessen meats; pre-cooked meals or poultry based meals; dried and smoked meats at various degrees of dehydration; concentrated meat extracts. This par
41、t of ISO 6887 is not applicable to the following products whose microbiological examination is described in other International Standards: canned products; 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 slaughte
42、ring or game shooting) can be analysed following the applicable techniques described here for similar products. 1 EN ISO 68872:2003 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 17 10:08:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 2 I SO 3002 All irhgts seredevr 2 Normative references The fo
43、llowing referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 6887-1:1999, Microbiology of food and animal feedin
44、g stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of initial suspension and decimal dilutions ISO 7218, Microbiology of food and animal feeding stuffs General rules for microbiological examinations
45、 ISO 17604, Microbiology of food and animal feeding stuffs Carcass sampling for microbiological analysis1) 3 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 inspec
46、tion 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 the initial suspension 3.3 initial suspension primary dilution suspension, solution or emulsion obtained after a weighed or measured quantity of th
47、e product under examination (or of a test sample prepared from the product) has been mixed with, normally, a nine-fold quantity of diluent, allowing large particles, if present, to settle NOTE For surface samples, the initial dilution should be stated. For example, from a sample (swab or other) from
48、 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 suspensions 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
49、 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 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. 2 EN ISO 68872:2003 Licensed Copy: sheffieldun sheffieldun, n