Over deze norm
|Commissie||Voedingsmiddelenanalyse - Horizontale methoden|
This part of ISO 6887 specifies rules for the preparation of samples and decimal dilutions for the microbiological examination of food products other than those covered in other parts of ISO 6887. 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 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 International Standard concerning that microorganism. This part of ISO 6887 is applicable to the following products: - general case for acidic products (see 8.2); - foods with a high fat content, excluding margarine and spreads (see 8.3); .flours, whole cereal grains, cereal by-products, animal feeds and cattle cake (see 9.1); .very hard products, e.g. cassava (see 9.2); - gelatine (see 9.3); - margarine and spreads (see 9.4); - dehydrated products and freeze-dried products (except dairy products and egg products) (see 9.5); - egg and egg products (see 9.6); - fermented products (products containing live microorganisms) (see 9.7); - pastries and cakes (9.8).
|Nederlandse titel||Microbiologie van voedingsmiddelen en diervoeders - Voorbereiding van monsters en bereiding van verdunningen voor microbiologisch onderzoek - Deel 4: Specifieke werkwijze voor producten anders dan melk en melkproducten, vlees en vleesproducten en vis en visproducten|
|Engelse titel||Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products and fish and fishery products|