標準號：ISO 6887-3-2003
中文標準名稱：食品和動物飼料的微生物學.用于微生物檢驗的試驗樣品的初始懸浮和十倍制稀釋的準備.第3部分:魚及水產品制備的特殊規則
英文標準名稱：Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for the preparation of fish and fishery products
標準類型：C53
發布日期：1999/12/31 12:00:00
實施日期：1999/12/31 12:00:00
中國標準分類號：C53
國際標準分類號：07.100.30
適用范圍：This part of ISO 6887 specifies rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a different preparation from the method described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the methods of preparation are described in the relevant standard concerning that microorganism, for example Vibrio parahaemolyticus. This part of ISO 6887 is applicable to the following raw, processed, cooked or frozen fish and shellfish and their products: a) RAW fish, crustaceans, molluscs and others, including — fish, whole or fillets, with or without skin and heads, and gutted, — fish, salted, dried smoked or pickled, — cephalopods, whole or sliced, — crustaceans, whole, includin g prawns, crayfish, lobsters, crabs and Norway lobsters, — live gastropods, bivalves, echinoderms and tunicates, and — snails; b) PROCESSED fish, crustaceans, molluscs and others, including — dried, smoked, marinated, salted, pickled and breaded fish or shellfish, — fish, whole or prepared fillets, with or without skin, — surimi and delicatessen fish products,