EN ISO 6887-3:2017 PDF

Overview

EN ISO 6887-3:2017 (ISO 6887-3:2017) - part of the “Microbiology of the food chain” series - specifies specific rules for preparing fish and fishery product samples, initial suspensions and decimal dilutions for microbiological examination. It complements ISO 6887‑1 (general rules) and applies when fish, shellfish and related products require different handling than the general methods. The document covers raw, processed and frozen fishery products and includes special procedures for sampling live bivalve molluscs, tunicates and echinoderms from primary production areas.

Key topics

• Scope of products: raw fish (whole or fillets), crustaceans, cephalopods, bivalve molluscs, gastropods, tunicates, echinoderms; processed (smoked, cooked, marinated, fermented, breaded) and frozen forms.
• Sampling rules: general procedures plus specific sampling methods for live bivalves and other shellfish from primary production and marketed products.
• Sample preparation: guidance on preparing whole fish, fillets, small fish, crustacean flesh (shelled and whole), cephalopods, and processed/frozen items for microbiological testing.
• Initial suspension and decimal dilutions: required diluents, apparatus and instructions for making initial suspensions and serial dilutions used in enumeration or detection (except where other standards specify the preparation).
• Transport and temperature control: requirements for maintaining sample integrity during transport to the laboratory.
• Annexes: classification of major taxa (Annex A), recommended numbers of live bivalves per sample (Annex B), and additional guidance for small fish, crabs and lobsters (Annex C).

Applications

• Hygiene testing and quality control: mainly used for hygiene monitoring (muscle tissues) but applicable for broader quality testing of seafood products.
• Laboratory sample processing: standardizes how testing laboratories prepare fish and shellfish samples for microbiological assays and plate counts.
• Regulatory compliance and food safety programs: supports official controls, certification schemes and supplier testing protocols for seafood safety.

Who uses this standard

• Food microbiology laboratories
• Seafood processors and quality assurance teams
• Regulatory agencies and competent authorities
• Third‑party auditors and certification bodies

Related standards

• ISO 6887‑1 (general rules for preparation of initial suspensions and dilutions) - use in conjunction with ISO 6887-3.
• ISO/TS 15216‑1 and ISO/TS 15216‑2 (methods for hepatitis A virus and norovirus) - ISO 6887-3 excludes sample prep when such standards specify preparation details.

Keywords: EN ISO 6887-3:2017, ISO 6887-3, microbiology of the food chain, sample preparation, fish and fishery products, initial suspension, decimal dilutions, bivalve molluscs, hygiene testing.