ISO 6887-2:2003
2003-07
Abstract
ISO 6887-2:2003 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the 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. ISO 6887-2:2003 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 method of preparation is described in the relevant International Standard concerning that microorganism.
ISO 6887-2:2003 is applicable to 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.
ISO 6887-2:2003 is not applicable to the following products whose microbiological examination is described in other International Standards: canned products; other products (see ISO 6887-4).
General information
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Status: WithdrawnPublication date: 2003-07Stage: Withdrawal of International Standard [95.99]
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Edition: 1Number of pages: 15
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Technical Committee :ISO/TC 34/SC 9ICS :07.100.30
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Life cycle
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Previously
WithdrawnISO 3100-2:1988
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Now
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Revised by
PublishedISO 6887-2:2017