ISO 6887-2:2017
(Main)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
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
ISO 6887-2:2017 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. ISO 6887-2:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. ISO 6887-2:2017 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. ISO 6887-2:2017 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887‑6).
Microbiologie de la chaîne alimentaire — Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique — Partie 2: Règles spécifiques pour la préparation des viandes et produits carnés
ISO 6887-2:2017 spécifie des règles pour la préparation des échantillons de viandes et produits carnés et leur mise en suspension en vue de l'examen microbiologique, lorsque ces échantillons nécessitent une préparation différente des méthodes décrites dans l'ISO 6887‑1. L'ISO 6887‑1 définit des règles générales pour la préparation de la suspension mère et des dilutions en vue de l'examen microbiologique. ISO 6887-2:2017 exclut la préparation d'échantillons en vue des méthodes de dénombrement et de recherche dans lesquelles les détails de préparation sont spécifiés dans les Normes internationales applicables. ISO 6887-2:2017 est applicable aux viandes fraîches, crues et transformées, aux volailles et aux gibiers, et leurs produits suivants: - réfrigérés ou congelés; - salés ou fermentés; - hachés ou finement hachés; - préparations à base de viande; - viande séparée mécaniquement; - viandes cuisinées; - viandes séchées et fumées à divers degrés de déshydratation; - extraits de viande concentrés; - échantillons de carcasses excisés et écouvillons issus de carcasses. ISO 6887-2:2017 exclut le prélèvement de carcasses (voir l'ISO 17604) et la préparation d'échantillons au stade de production primaire (voir l'ISO 6887‑6).
General Information
- Status
- Published
- Publication Date
- 14-Mar-2017
- Technical Committee
- ISO/TC 34/SC 9 - Microbiology
- Current Stage
- 9093 - International Standard confirmed
- Start Date
- 14-Jul-2022
- Completion Date
- 13-Dec-2025
Relations
- Effective Date
- 06-Jun-2022
- Consolidated By
ISO 21148:2017 - Cosmetics - Microbiology - General instructions for microbiological examination - Effective Date
- 06-Jun-2022
- Effective Date
- 29-Dec-2012
Overview
ISO 6887-2:2017 - Microbiology of the food chain - Part 2 - provides specific rules for preparing meat and meat product samples, initial suspensions and decimal dilutions for microbiological examination. It supplements the general procedures in ISO 6887‑1 where meat products require different handling. The standard covers fresh, raw and processed meats, poultry and game (refrigerated or frozen, cured, fermented, minced, mechanically separated, cooked, dried/smoked, concentrated extracts) and includes excision and swab samples from carcasses. It excludes carcass sampling methods (see ISO 17604) and primary production stage sample preparation (see ISO 6887‑6).
Key topics and technical requirements
- Scope of application: refrigerated/frozen, cured, minced, cooked, dried/smoked meats, meat preparations and extracts, and surface (swab/excision) samples.
- Relation to ISO 6887‑1: ISO 6887‑1 defines general diluents, aseptic technique and dilution principles; ISO 6887‑2 gives meat‑specific deviations and procedures.
- Aseptic technique and equipment: laboratory sterilization practices per ISO 7218; specific apparatus such as a portable gas blowtorch for cauterizing surfaces and a sterilizable template/frame for delineating surface sampling areas.
- Sample‑type handling: guidance for blocks/large cuts, slices, fragments/shavings, trimmings, sausages (skins), cooked meats, chicken/duck feet and packaged products.
- Representative test portions: use whole laboratory sample if ≤ 50 g; homogenize fragments/trimmings; take strips from slice centers for depth analysis.
- Special procedures: disinfect or cauterize non‑edible skins before removal; keep edible skins when intended for consumption; example initial suspension for chicken/duck feet - add nine times the sample mass of diluent and massage to make a 1 in 10 suspension.
- Diluents and further dilutions: follow ISO 6887‑1 for diluent choice and decimal dilution procedures.
- Exclusions: preparation details specified by other International Standards for particular enumeration or detection methods are not replaced by this document.
Applications and who uses it
- Food microbiology laboratories performing pathogen detection and microbial enumeration on meat products.
- Meat processors and QA/QC teams implementing standardized sample prep for in‑house testing and supplier control.
- Regulatory bodies and auditors validating laboratory methods and hygiene monitoring.
- Research labs studying meat microbiota where reproducible sample preparation and dilution protocols are required.
ISO 6887-2:2017 ensures consistent, representative sample preparation for reliable microbiological testing across a wide range of meat and meat product types.
Related standards
- ISO 6887‑1 (General rules for initial suspension and decimal dilutions)
- ISO 7218 (General requirements for microbiological examinations)
- ISO 17604 (Carcass sampling)
- ISO 18593 (Surface sampling using swabs and contact plates)
- Other parts of the ISO 6887 series
ISO 6887-2:2017 - Microbiology of the food chain -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination
ISO 6887-2:2017 - Microbiologie de la chaîne alimentaire -- Préparation des échantillons, de la suspension mere et des dilutions décimales en vue de l'examen microbiologique
Frequently Asked Questions
ISO 6887-2:2017 is a standard published by the International Organization for Standardization (ISO). Its full title is "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". This standard covers: ISO 6887-2:2017 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. ISO 6887-2:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. ISO 6887-2:2017 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. ISO 6887-2:2017 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887‑6).
ISO 6887-2:2017 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. ISO 6887-2:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. ISO 6887-2:2017 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. ISO 6887-2:2017 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887‑6).
ISO 6887-2:2017 is classified under the following ICS (International Classification for Standards) categories: 07.100.30 - Food microbiology. The ICS classification helps identify the subject area and facilitates finding related standards.
ISO 6887-2:2017 has the following relationships with other standards: It is inter standard links to ISO 9128:2006, ISO 21148:2017, ISO 6887-2:2003. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
You can purchase ISO 6887-2:2017 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of ISO standards.
Standards Content (Sample)
INTERNATIONAL ISO
STANDARD 6887-2
Second edition
2017-03
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
Microbiologie de la chaîne alimentaire — Préparation des
échantillons, de la suspension mère et des dilutions décimales en vue
de l’examen microbiologique —
Partie 2: Règles spécifiques pour la préparation des viandes et
produits carnés
Reference number
©
ISO 2017
© ISO 2017, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2017 – All rights reserved
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 2
3 Terms and definitions . 2
4 Principle . 2
5 Diluents . 3
6 Apparatus . 3
7 Sampling and sample types . 3
7.1 General . 3
7.2 General types of samples sent to the laboratory . 3
7.3 Specific types of samples sent to the laboratory . 3
8 Preparation of samples. 4
8.1 General . 4
8.2 Purpose of testing . 4
8.3 General case for acidic products . 4
8.4 High-fat products (over 20 % of total mass as fat) . 4
9 Specific procedures. 4
9.1 Initial preparation of the different types of samples . 4
9.1.1 Laboratory sample with a mass equal to or less than 50 g . 4
9.1.2 Blocks, large pieces, meat cuts . 4
9.1.3 Slices or pieces of meat or cooked meat . 5
9.1.4 Fragments, shavings and trimmings . 5
9.1.5 Meat products in “skins” (sausages) . 5
9.1.6 Cooked meats . 5
9.1.7 Chicken and duck feet . . 5
9.2 Procedure for pre-packed products . 5
9.3 Procedure for non-frozen products . 5
9.3.1 Sample preparation from depth within the test material . 5
9.3.2 Sample preparation from the surface of meat (excision/destructive method) . 5
9.3.3 Sample preparation from individual slices . 6
9.3.4 Sample preparation of carcass samples . 6
9.4 Sample preparation for frozen products . 6
9.5 Sample preparation for dried and partially dehydrated meats and meat extracts . 6
9.6 Sample preparation of surface samples (swabs and other devices) . 6
10 Further dilutions . 6
Annex A (informative) Template for the delineation of a surface sample area .7
Bibliography . 9
Foreword
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 technical
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 of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
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. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment,
as well as information about ISO’s adherence to the World Trade Organization (WTO) principles in the
Technical Barriers to Trade (TBT) see the following URL: www . i so .org/ iso/ foreword .html.
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 9,
Microbiology.
This second edition cancels and replaces the first edition (ISO 6887-2:2003), which has been technically
revised.
A list of parts in the ISO 6887 series can be found on the ISO website.
iv © ISO 2017 – All rights reserved
INTERNATIONAL STANDARD ISO 6887-2:2017(E)
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
WARNING — The use of this document may involve hazardous materials, operations and
equipment. It is the responsibility of the user of this document to establish appropriate safety
and health practices and to determine the applicability of regulatory limitations before use.
1 Scope
This document 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 document excludes preparation of samples for both enumeration and detection test methods
where preparation details are specified in the relevant International Standards.
This document 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 document excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the
primary production stage (see ISO 6887-6).
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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, Microbiology of the food chain — Preparation of test samples, initial suspension and decim
...
NORME ISO
INTERNATIONALE 6887-2
Deuxième édition
2017-03
Microbiologie de la chaîne
alimentaire — Préparation des
échantillons, de la suspension mère
et des dilutions décimales en vue de
l’examen microbiologique —
Partie 2:
Règles spécifiques pour la préparation
des viandes et produits carnés
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
Numéro de référence
©
ISO 2017
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2017, Publié en Suisse
Droits de reproduction réservés. Sauf indication contraire, aucune partie de cette publication ne peut être reproduite ni utilisée
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l’adresse ci-après ou au comité membre de l’ISO dans le pays du demandeur.
ISO copyright office
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2017 – Tous droits réservés
Sommaire Page
Avant-propos .iv
1 Domaine d’application . 1
2 Références normatives . 1
3 Termes et définitions . 2
4 Principe . 2
5 Diluants . 3
6 Appareillage . 3
7 Prélèvement et types d’échantillons . 3
7.1 Généralités . 3
7.2 Types d’échantillons généraux envoyés au laboratoire . 3
7.3 Types d’échantillons spécifiques envoyés au laboratoire . 3
8 Préparation des échantillons . 4
8.1 Généralités . 4
8.2 Objectif de l’analyse . 4
8.3 Cas général des produits acides . 4
8.4 Produits à haute teneur en matière grasse (plus de 20 % de matière grasse sur la
masse totale) . 4
9 Modes opératoires spécifiques . 4
9.1 Préparation de la suspension mère (dilution initiale) des différents types d’échantillons. 4
9.1.1 Échantillon pour laboratoire d’une masse égale ou inférieure à 50 g . 5
9.1.2 Blocs, gros morceaux, découpes de viande . 5
9.1.3 Tranches ou morceaux de viande ou de viande cuisinée . 5
9.1.4 Fragments, copeaux et parures . 5
9.1.5 Produits carnés sous boyau (saucisses) . 5
9.1.6 Viandes cuisinées . 5
9.1.7 Pattes de poulet et de canard . 5
9.2 Mode opératoire pour les produits préconditionnés. 5
9.3 Mode opératoire pour les produits non congelés . 5
9.3.1 Préparation d’échantillons prélevés en profondeur dans le matériau d’essai . 5
9.3.2 Préparation d’échantillons prélevés à la surface de la viande (méthode
par excision/destructive) . 6
9.3.3 Préparation d’échantillons à partir de tranches individuelles . 6
9.3.4 Préparation d’échantillons de carcasses . 6
9.4 Préparation d’échantillons de produits congelés. 6
9.5 Préparation d’échantillons de viande et d’extraits de viande séchés et
partiellement déshydratés . 6
9.6 Préparation d’échantillons prélevés en surface (écouvillons et autres dispositifs). 7
10 Dilutions suivantes . 7
Annexe A (informative) Gabarit de délimitation d’une zone de prélèvement en surface .8
Bibliographie .10
Avant-propos
L’ISO (Organisation internationale de normalisation) est une fédération mondiale d’organismes
nationaux de normalisation (comités membres de l’ISO). L’élaboration des Normes internationales est
en général confiée aux comités techniques de l’ISO. Chaque comité membre intéressé par une étude
a le droit de faire partie du comité technique créé à cet effet. Les organisations internationales,
gouvernementales et non gouvernementales, en liaison avec l’ISO participent également aux travaux.
L’ISO collabore étroitement avec la Commission électrotechnique internationale (IEC) en ce qui
concerne la normalisation électrotechnique.
Les procédures utilisées pour élaborer le présent document et celles destinées à sa mise à jour sont
décrites dans les Directives ISO/IEC, Partie 1. Il convient, en particulier de prendre note des différents
critères d’approbation requis pour les différents types de documents ISO. Le présent document a été
rédigé conformément aux règles de rédaction données dans les Directives ISO/IEC, Partie 2 (voir www
.iso .org/ directives).
L’attention est appelée sur le fait que certains des éléments du présent document peuvent faire l’objet de
droits de propriété intellectuelle ou de droits analogues. L’ISO ne saurait être tenue pour responsable
de ne pas avoir identifié de tels droits de propriété et averti de leur existence. Les détails concernant
les références aux droits de propriété intellectuelle ou autres droits analogues identifiés lors de
l’élaboration du document sont indiqués dans l’Introduction et/ou dans la liste des déclarations de
brevets reçues par l’ISO (voir www .iso .org/ patents).
Les appellations commerciales éventuellement mentionnées dans le présent document sont données
pour information, par souci de commodité, à l’intention des utilisateurs et ne sauraient constituer un
engagement.
Pour une explication de la signification des termes et expressions spécifiques de l’ISO liés à l’évaluation
de la conformité, ou pour toute autre information au sujet de l’adhésion de l’ISO aux principes de
l’Organisation mondiale du commerce (OMC) concernant les obstacles techniques au commerce (OTC),
voir le lien suivant: w w w . i s o .org/ iso/ foreword .html.
Le présent document a été élaboré par le comité technique l’ISO/TC 34, Produits alimentaires, sous-
comité SC 9, Microbiologie.
Cette deuxième édition annule et remplace la première édition (ISO 6887-2:2003), qui a fait l’objet d’une
révision technique.
Une liste des parties de la série ISO 6887 est disponible sur le site Internet de l’ISO.
iv © ISO 2017 – Tous droits réservés
NORME INTERNATIONALE ISO 6887-2:2017(F)
Microbiologie de la chaîne alimentaire — Préparation
des échantillons, de la suspension mère et des dilutions
décimales en vue de l’examen microbiologique —
Partie 2:
Règles spécifiques pour la préparation des viandes et
produits carnés
AVERTISSEMENT — Le présent document peut impliquer l’utilisation de produits et la mise en
œuvre de modes opératoires et d’appareillages à caractère dangereux. Il incombe à l’utilisateur
du présent document d’établir, avant de l’utiliser, des pratiques d’hygiène et de sécurité
appropriées et de déterminer l’applicabilité des restrictions réglementaires.
1 Domaine d’application
Le présent document spécifie des règles pour la préparation des échantillons de viandes et produits
carnés et leur mise en suspension en vue de l’examen microbiologique, lorsque ces échantillons
nécessitent une préparation différente des méthodes décrites dans l’ISO 6887-1. L’ISO 6887-1 définit
des règles générales pour la préparation de la suspension mère et des dilutions en vue de l’examen
microbiologique.
Le présent document exclut la préparation d’échantillons en vue des méthodes de dénombrement et
de recherche dans lesquelles les détails de préparation sont spécifiés dans les Normes internationales
applicables.
Le présent document est applicable aux viandes fraîches, crues et transformées, aux volailles et aux
gibiers, et leurs produits suivants:
— réfrigérés ou congelés;
— salés ou fermentés;
— hachés ou finement hachés;
— préparations à base de viande;
— viande séparée mécaniquement;
— viandes cuisinées;
— viandes séchées et fumées à divers degrés de déshydratation;
— extraits de viande concentrés;
— échantillons de carcasses excisés et écouvillons issus de carcasses.
Le présent document exclut le prélèvement de carcasses (voir l’ISO 17604) et la préparation
d’échantillons au stade de production primaire (voir l’ISO 6887-6).
2 Références normatives
Les documents suivants sont référencés dans le texte de sorte qu’une partie ou la totalité de leur
contenu constitue des exigences du présent document. Pour les références datées, seule l’édition citée
s’applique. Pour les références non datées, la dernière édition du document de référence s’applique (y
compris les éventuels amendements).
ISO 6887-1, Microbiologie de la chaîne alimentaire — Préparation des échantillons, de la suspension
mère et des dilutions décimales en vue de l’examen microbiologique — Partie 1: Règles générales pour la
préparation de la suspension mère et des dilutions décimales
ISO 7218, Microbiologie des aliments — Exigences générales et recommandations
ISO 17604, Microbiologie de la chaîne alimentaire — Prélèvement d’échantillons sur des carcasses en vue de
leur analyse microbiologique
ISO 18593, Microbiologie des aliments — Méthodes horizontales pour les techniques de prélèvement sur des
surfaces, au moyen de boîtes de contact et d’écouvillons
3 Termes et définitions
Pour les besoins du présent document, les termes et les définitions suivants et ceux donn
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記事のタイトル: ISO 6887-2:2017 - 食品チェーンの微生物学的検査のための試験サンプル、初期懸濁液、および10倍希釈法の準備に関する特定のルール - 第2部：肉および肉製品の準備に関する特定のルール 記事の内容: ISO 6887-2:2017は、肉と肉製品のサンプルの準備と、それらの懸濁液の微生物学的検査におけるルールを定めています。この規格は、ISO 6887-1で説明される方法とは異なる準備が必要なサンプルに対するルールを提供します。 ISO 6887-2:2017は、微生物学的検査のための初期懸濁液と希釈法の一般的なルールを定義したISO 6887-1で指定されている準備の詳細が特定の国際規格で指定されている場合には、列挙および検出試験方法の両方のサンプルの準備を除外します。この規格は、生の肉、加工肉、鶏肉、猟肉、およびそれらの製品に適用されます。冷蔵または冷凍、塩漬けまたは発酵、別の状態の肉製品、肉の調理法、乾燥および燻製の度合いが異なる肉製品、濃縮肉エキス、解体およびふきんからのサンプルを対象とします。ただし、動物の解体検体の採取（ISO 17604を参照）および第一生産段階からのサンプルの準備（ISO 6887-6を参照）は除外されます。
ISO 6887-2:2017 - 食品チェーンの微生物学- 微生物学検査のための試験サンプル、初期懸濁液および10進希釈の準備- 第2部：肉および肉製品の準備のための特定の規則 本記事は、ISO 6887-2:2017について述べています。この規格は、肉および肉製品の検査のための試験サンプルおよびその懸濁液の準備に関する規則を定めています。ISO 6887-1で説明されている方法とは異なる準備が必要な場合に使用されます。 ISO 6887-2:2017は、一般的な規則を定義したISO 6887-1での初期懸濁液および希釈の準備には適用されません。ISO 6887-2:2017は、数え上げまたは検出テスト方法のサンプルの準備には適用されません。これは、関連する国際規格で指定されているためです。ISO 6887-2:2017は、冷蔵または冷凍の新鮮な生肉、醸造または発酵された肉、挽肉、肉の調理、機械的に分離された肉、加熱された肉、様々な脱水度の乾燥・燻製肉、濃縮された肉エキス、および屠殺された動物の皮膚やひずみからの試料準備に適用されます。ただし、ISO 17604によってカーカスの採取は除外され、ISO 6887-6によって原産地の試料準備も除外されます。
ISO 6887-2:2017 - 식품 체인의 미생물학 - 미생물학적 검사를 위한 시험 샘플, 초기 용액 및 십진 희석물의 준비 - 제2부: 고기와 고기 제품의 준비를 위한 특수 규칙에 대한 규정 ISO 6887-2:2017은 ISO 6887-1에 기술된 방법과 다른 준비가 필요한 경우, 고기와 고기 제품 샘플 및 그 용액의 미생물학적 검사를 위한 규칙을 설정한다. ISO 6887-1은 미생물학적 검사를 위한 초기 용액 및 희석물의 준비에 대한 일반 규칙을 정의한다. ISO 6887-2:2017은 관련 국제 표준에서 세부 사항이 규정된 계수 및 검출 시험 방법의 준비를 제외한다. ISO 6887-2:2017은 다음과 같은 신선한 생고기, 육류, 훈제육 및 가공육 및 그 제품에 적용된다: - 냉장 또는 동결; - 소금물에 절인 또는 발효된; - 다진 또는 갈아서 육류; - 육류 조리; - 기계 분리된 육류; - 익힌 육류; - 건조 및 훈제된 다양한 수분 함유도의 육류; - 농축 육류 추출물; - 도축 동물 등의 겨드랑이와 젖꼭지 샘플. ISO 6887-2:2017은 도축동물 개체의 채취 (ISO 17604 참조) 및 초생산 단계에서의 시료 준비(ISO 6887-6 참조)를 제외한다.
ISO 6887-2:2017 is a standard that specifies rules for the preparation of meat and meat product samples for microbiological examination. This standard applies to fresh, raw, and processed meats, poultry, and game, including refrigerated or frozen, cured or fermented, minced or comminuted, meat preparations, and more. The standard excludes the sampling of carcasses and the preparation of samples from the primary production stage.
記事タイトル: ISO 6887-2:2017 - 食品チェーンの微生物学 - 微生物検査のための試験標本、初期懸濁液、および十分の一希釈の準備に関する特定のルールの規定 - 第2部: 肉および肉製品の準備のための特定のルールについて 記事の内容: ISO 6887-2:2017は、肉および肉製品の試験標本とその懸濁液の準備方法に関するルールを規定しています。ISO 6887-1では、微生物学的検査のための初期懸濁液および希釈の一般的なルールが定義されています。ISO 6887-2:2017では、相当する国際標準で指定されている場合を除いて、列挙および検出試験法の両方に対応するサンプルの準備は除外されています。ISO 6887-2:2017の適用対象は、以下の新鮮で生の肉、鳥肉、野生動物およびその製品になります。 - 冷蔵または冷凍 - 乾燥または発酵 - 挽肉または粉砕 - 肉の調理品 - 機械的に分離された肉 - 調理済みの肉 - 様々な脱水度の乾燥および燻製肉 - 濃縮した肉エキス - 屠殺および拭き取りサンプル ISO 6887-2:2017は、遺体のサンプリング（ISO 17604を参照）や第一次生産段階のサンプルの準備（ISO 6887-6を参照）は除外されています。
기사 제목: ISO 6887-2:2017 - 식품 체인의 미생물학적 조사를 위한 시험 샘플, 초기 용액 및 10진 희석법의 준비에 대한 특정 규칙 - 2부: 육류 및 육류 제품의 준비에 대한 특정 규칙 기사 내용: ISO 6887-2:2017은 육류와 육류 제품 샘플의 준비와 미생물적 조사를 위한 용액에 대한 규칙을 명시합니다. 이 때, ISO 6887-1에서 설명된 방법과 다른 준비 방법이 필요한 샘플에 대한 규칙을 제공합니다. ISO 6887-2:2017은 미생물적 조사의 초기 용액과 희석법에 대한 일반 규칙을 정의한 ISO 6887-1에서의 방법과는 다른 준비 방법에 대한 샘플의 카운트 및 검출 테스트 방법의 준비를 제외합니다. 이 표준은 신선하고 생의 육류, 가공육류, 닭고기, 사냥육 및 이들의 제품에 적용됩니다. 이 표준은 냉장 또는 냉동, 염절 또는 발효, 다른 상태의 육품, 육류 조리법, 건조 및 훈제가 다른 상태의 육류, 집중 육 추출물, 도축검체 및 천연 아미노산 및 여러 가지 조각검은 육류 샘플에 적용됩니다. 그러나 시체 샘플 추출(ISO 17604) 및 제 1 생산 단계의 샘플 준비(ISO 6887-6 참조)는 제외합니다.
The article discusses ISO 6887-2:2017, which provides specific rules for preparing meat and meat product samples for microbiological examination. It excludes the preparation of samples for enumeration and detection test methods, as those are covered by other international standards. The ISO 6887-2:2017 is applicable to various types of fresh, raw, and processed meats, including refrigerated, frozen, cured, fermented, minced, comminuted, and cooked meats. It also covers dried and smoked meats, meat preparations, mechanically separated meat, concentrated meat extracts, and excision and swab samples from carcasses. However, it does not cover sampling of carcasses or preparation of samples from the primary production stage.
ISO 6887-2:2017 - 식품 체인의 미생물학 - 미생물 검사를 위한 시료 준비, 초기 혼합물 및 천유등의 십진희석에 대한 구체적인 규칙 - 제2부: 육류 및 육류 제품의 준비를 위한 특정 규칙에 대한 규정입니다. 이 논문은 ISO 6887-2:2017, 즉 육류 및 육류 제품 시료의 준비에 관한 규칙을 다루고 있습니다. 해당 시료가 ISO 6887-1에 기술된 방법과 다른 준비를 요구할 경우에 대한 규칙 및 시료의 혼합물에 대한 규정을 제시하고 있습니다. ISO 6887-2:2017은 상기 시료의 열거 및 검출 시험 방법에 따라 준비 상세 사항이 지정된 국제 표준을 제외합니다. 이 표준은 다음의 신선한, 생의 및 가공 육류, 가금류 및 사냥 요리 및 그 제품에 적용됩니다. - 냉장 또는 냉동된 - 약화 또는 발효된 - 갈은 또는 분쇄된 - 육류 요리 - 기계적으로 분리된 고기 - 익힌 육류 - 여러 단계의 건조로 인한 감수성의 변화 - 농축된 육류 추출물 - 해부 및 꼭지 샘플 ISO 6887-2:2017은 시체의 샘플링(ISO 17604 참조) 및 1차 생산 단계의 시료 준비(ISO 6887-6 참조)는 제외합니다.
The article discusses ISO 6887-2:2017, a standard that provides rules for preparing meat and meat product samples for microbiological examination. These rules are necessary when the samples require different preparation methods than those described in ISO 6887-1. ISO 6887-2:2017 does not cover sample preparation for enumeration and detection test methods, as these are specified in other International Standards. The standard is applicable to a range of fresh, raw, and processed meats, including refrigerated, frozen, cured, fermented, minced, and comminuted meats. It also covers meat preparations, mechanically separated meat, cooked meats, dried and smoked meats at various levels of dehydration, concentrated meat extracts, and excision and swab samples from carcasses. However, the standard does not cover the sampling of carcasses (covered by ISO 17604) or sample preparation at the primary production stage (covered by ISO 6887-6).
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