Abstract
ISO 6887-3:2003 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.
ISO 6887-3:2003 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.
ISO 6887-3:2003 is applicable to the following raw, processed, cooked or frozen fish and shellfish and their products: raw fish, crustaceans, molluscs and others; processed fish, crustaceans, molluscs and others; frozen fish, crustaceans, molluscs and others, in blocks or otherwise.
General information
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Status: WithdrawnPublication date: 2003-08Stage: Withdrawal of International Standard [95.99]
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Edition: 1Number of pages: 11
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Technical Committee :ISO/TC 34/SC 9ICS :07.100.30
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Life cycle
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Now
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Revised by
PublishedISO 6887-3:2017
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