Norm

ISO/DIS 6887-2:2013 en

Microbiologie van de voedselketen - Voorbereiding van monsters en bereiding van verdunningen voor microbiologisch onderzoek - Deel 2: Specifieke werkwijze voor de bereiding van vlees en vleesproducten

52,00

Over deze norm

Status Ontwerp
Aantal pagina's 12
Commissie Microbiologie van de voedselketen
Gepubliceerd op 28-11-2013
Taal Engels
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 different preparation from the methods described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination. This part of ISO 6887 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This part of ISO 6887 is applicable to the following fresh, raw and processed meats, poultry and game and their products: - refrigerated or frozen; - cured or fermented; - minced or comminuted; - meat preparations; - mechanically separated meat; - cooked meats; - dried and smoked meats at various degrees of dehydration; - concentrated meat extracts; - excision and swab samples from carcasses. This part of ISO 6887 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887-6).

Details

ICS-code 07.100.30
Nederlandse titel Microbiologie van de voedselketen - Voorbereiding van monsters en bereiding van verdunningen voor microbiologisch onderzoek - Deel 2: Specifieke werkwijze voor de bereiding van vlees en vleesproducten
Engelse titel Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products
Vervangt

Winkelwagen

Subtotaal:

Ga naar winkelwagen