ISO 6887-3:2017 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3：魚および水産物の準備のための特定の規則 | ページ 2

Foreword

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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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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 6887-3:2003), which has been technically revised.

A list of all parts in the ISO 6887 series can be found on the ISO website.

1 Scope

This document 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 document includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas.

This document 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 15216-1 and ISO/TS 15216-2 for determination of hepatitis A virus and norovirus in food using real-time RT-PCR).

This document is intended to 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 fishery products, molluscs, tunicates and echinoderms including:
  • whole fish or fillets, with or without skin and heads, and gutted;
  • crustaceans, whole or shelled;
  • cephalopods;
  • bivalve molluscs;
  • gastropods;
  • tunicates and 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.

• c) Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:

  • fish, fish fillets and pieces;
  • whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms.

2 Normative references

The following documents are referred to in 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 apply.

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

Bibliography