NEN-EN-ISO 6887-2
Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products
inactive
| Organization: | NEN |
| Publication Date: | 1 August 2003 |
| Status: | inactive |
| Page Count: | 24 |
| ICS Code (Food microbiology): | 07.100.30 |
scope:
This standard 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 standard concerning that microorganism. It is applicable to the following fresh, raw and processed meats and poultry: - 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.
Document History
April 1, 2017
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
NEN-EN- ISO 6887-2 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...
NEN-EN-ISO 6887-2
August 1, 2003
Microbiology of food and animal feeding stuffs - 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 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...
February 1, 2002
Microbiology of food and animal feeding stuffs - 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 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...