SIST EN ISO 6887-2:2017 PDF

Overview

EN ISO 6887-2:2017 - Microbiology of the food chain - Part 2: Specific rules for the preparation of meat and meat products - provides standardized rules for preparing meat and meat-product test samples, their initial suspension and decimal dilutions for microbiological examination when the general methods in ISO 6887-1 are not sufficient. It focuses on sample preparation variations required for different meat matrices (fresh, processed, frozen, cured, cooked, dried, etc.) to ensure reliable microbiological testing and comparable results across laboratories.

Key topics and requirements

• Scope and applicability: Rules apply to raw and processed meats, poultry and game including refrigerated/frozen, cured/fermented, minced/comminuted, meat preparations, mechanically separated meat, cooked meats, dried/smoked products, concentrated extracts, and excision/swab carcass samples.
• Relation to ISO 6887-1: EN ISO 6887-2 supplements the general rules in ISO 6887-1 by covering specific sample-types and preparation techniques not addressed in Part 1.
• Exclusions: Preparation for tests where methods are specified in other International Standards; carcass sampling (see ISO 17604); primary production stage sampling (see ISO 6887-6).
• Sample types and handling: Guidance for blocks/large pieces, slices, fragments/shavings/trimmings, products in skins (sausages), cooked meats, chicken/duck feet, pre‑packed and frozen products, dried/partially dehydrated meats, surface swabs and other devices.
• Procedural elements: Selection of appropriate diluents and apparatus; procedures for preparing samples from surface and depth (excision, destructive sampling), thawing and preparing frozen samples, handling high‑fat products and acidic matrices, and further decimal dilutions.
• Supporting material: Includes an informative Annex A template for delineating surface sample areas.

Practical applications and users

EN ISO 6887-2:2017 is essential for:

• Food microbiology laboratories performing enumeration and detection of bacteria, yeasts, molds and pathogens in meat matrices.
• Quality assurance and HACCP teams at meat processors, ready‑meal manufacturers and meat product packers who require validated sample‑preparation methods for routine testing.
• Regulatory and inspection bodies enforcing food safety standards and comparing results across laboratories.
• Method developers and proficiency testing providers seeking harmonized sample preparation procedures for accurate inter-laboratory comparison.

Benefits include improved reproducibility, traceability and comparability of microbiological test results for meat and meat products.

Related standards

• ISO 6887-1 - General rules for initial suspension and dilutions
• ISO 7218 - General requirements and guidance for microbiological examinations
• ISO 17604 - Carcass sampling for microbiological analysis (carcass sampling excluded here)
• ISO 18593 - Surface sampling using contact plates and swabs

Keywords: EN ISO 6887-2:2017, microbiology of the food chain, preparation of meat samples, initial suspension, decimal dilutions, meat and meat products, sample preparation, microbiological examination.