Norm

ISO/DIS 6887-3:2013 en

Microbiologie van de voedselketen - Voorbereiding van monsters en bereiding van verdunningen voor microbiologisch onderzoek - Deel 3: Specifieke werkwijze voor de bereiding van vis en visproducten

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Over deze norm

Status Ontwerp
Aantal pagina's 19
Commissie Microbiologie van de voedselketen
Gepubliceerd op 28-11-2013
Taal Engels
This part of ISO 6887 specifies rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a 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 includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas. 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 (e.g. ISO TS 21872-1 and ISO TS 21872-2 for detection of potentially enteropathogenic Vibrio spp.). This part of ISO 6887 should be used in conjunction with ISO 6887-1. It is applicable to the following raw, processed or frozen fish and shellfish and their products (see Annex A for classification of major taxa): a) Raw fish including: - whole fish or fillets, with or without skin and heads, and gutted; - crustaceans, whole or shelled; - molluscs (cephalopods, bivalve molluscs, gastropods); - tunicates; - echinoderms. b) Processed products including: - smoked fish, whole or prepared fillets, with or without skin; - cooked or partially cooked, whole or shelled crustaceans, molluscs, tunicates and echinoderms; ? cooked or partially cooked fish and fish-based multi-component products.

Details

ICS-code 07.100.30
Nederlandse titel Microbiologie van de voedselketen - Voorbereiding van monsters en bereiding van verdunningen voor microbiologisch onderzoek - Deel 3: Specifieke werkwijze voor de bereiding van vis en visproducten
Engelse titel Microbiology of food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for the preparation of fish and fishery products
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