ISO 6887-2:2017 食物連鎖の微生物学—微生物学的検査のための試験サンプル、初期懸濁液および小数希釈の準備—パート2：肉および肉製品の準備のための特定の規則 | ページ 2

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, 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, 2 (see www.iso.org/directives ).

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Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.

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This document was prepared by Technical Committee 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.

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.

3 Terms and definitions

For the purposes of this document, the terms and definitions given in ISO 6887-1 and the following apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

Bibliography