EN ISO 6887-5:2020 PDF

Overview

EN ISO 6887-5:2020 - "Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products" (CEN adoption of ISO 6887-5:2020) defines specific sample‑preparation rules for milk and dairy matrices that require different handling from the general methods in ISO 6887-1. This 2020 edition supersedes the 2010 version and is intended to be used together with ISO 6887-1 to ensure consistent, validated preparation of test samples, initial suspensions and decimal dilutions for microbiological testing of dairy products.

Key topics

• Scope and applicability: Applies to milk and liquid milk products, dehydrated milk products, cheese, casein and caseinates, butter, milk‑based ice‑cream, custards, fermented milks and yogurts, probiotics products, sour cream, plus dehydrated milk‑based infant foods.
• Exclusions: Does not cover sample preparation for enumeration/detection methods when those methods specify their own preparation details.
• Diluents: Lists recommended diluents and addresses distribution, sterilization and performance testing of diluents for dairy testing.
• Apparatus and sampling: Specifies equipment considerations and sampling principles specific to dairy matrices.
• General procedures: Guidance for frozen, hard/dry, liquid/non‑viscous, multi‑component, acidic and high‑fat (>20% fat) dairy products.
• Specific procedures: Dedicated instructions for milk and liquid milk products; dehydrated milks and whey; cheeses; caseins; butter; ice‑cream; custards and desserts; fermented milks, yogurts and probiotics; and dehydrated infant formulas.
• Further decimal dilutions: Methods for preparing serial dilutions for downstream microbiological assays.
• Safety note: Users must implement appropriate health and safety practices when handling biological samples and hazardous materials.

Applications

• Laboratories performing microbiological analysis of dairy products (food testing labs, QC/QA labs).
• Dairy processors and manufacturers implementing routine microbial monitoring and release testing.
• Regulatory bodies and inspection agencies assessing compliance with food safety standards.
• Method developers and validation specialists adapting enumeration or detection assays to dairy matrices.

Benefits include improved reproducibility of test sample preparation, better comparability of microbial results across labs, and clearer guidance for challenging dairy matrices (high fat, acidic, dehydrated).

Related standards

• ISO 6887-1 - General rules for preparation of initial suspensions and decimal dilutions (use in conjunction).
• ISO 7218 - General requirements and guidance for microbiological examinations.
• ISO 11133 - Preparation, production, storage and performance testing of culture media.

Keywords: EN ISO 6887-5:2020, microbiology of the food chain, milk and milk products, sample preparation, initial suspension, decimal dilutions, dairy microbiology, ISO 6887-1.