标准摘要
[中文适用范围]： 本文件规定了为微生物学检查而制备肉类及肉制品样品和其悬液的一般要求，这些样品需要不同的制备方法，而不是直接用于微生物计数和检测测试方法。 本文件不包括在ISO 6887-1中所述的初步制备和稀释的一般规则。 本文件适用于以下产品：——冷藏或冷冻；——熟肉或腌制；——绞碎或磨碎的；——肉制品；——新鲜、生和加工过的肉类、家禽和猎获物以及机械分离的肉类；——煮熟的肉类；——干燥和烟熏肉类，其脱水程度各不相同；——浓缩的肉提取物；——胴体切取和拭子样品。 [外文原描述]： 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).
英文名称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