Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, Corrected version 2021-03)
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, Corrected version 2021-03)
ISO 6887-4:2017 specifies rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the market after publication. ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination. ISO 6887-4:2017 excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant International Standards. ISO 6887-4:2017 is applicable to the following products: - acidic (low pH) products; - hard and dry products; - dehydrated, freeze-dried and other low aw products (including those with inhibitory properties); - flours, whole cereal grains, cereal by-products; - animal feed, cattle cake, kibbles and pet chews; - gelatine (powdered and leaf); - margarines, spreads and non-dairy products with added water; - eggs and egg products; - bakery goods, pastries and cakes; - fresh fruit and vegetables; - fermented products and other products containing viable microorganisms; - alcoholic and non-alcoholic beverages; - alternative protein products.
EN ISO 6887-4:2017 - part of the ISO 6887 series on the microbiology of the food chain - gives specific rules for preparing test samples, initial suspensions and decimal dilutions for microbiological examination of miscellaneous food products. Published by CEN/ISO, this part covers product types not treated in the other, more general parts of ISO 6887. It does not override preparation procedures already specified in other International Standards and excludes products introduced to market after its publication.
The standard sets out practical, technical guidance for sample handling to ensure reproducible microbiological results. Main subjects include:
Стандарты, упомянутые в описании
This standard is intended for:
Practical benefits include improved reproducibility, standardized sample processing across labs, and clearer handling rules for challenging matrices (low aw, high fat, fermented products).
Keywords: EN ISO 6887-4:2017, microbiology of the food chain, sample preparation, initial suspension, decimal dilutions, food microbiology standard, diluents, ISO 6887-1.