ISO 6887-3-2003 食品和动物饲料的微生物学.用于微生物检验的试验样品的初始悬浮和十倍制稀释的准备.第3部分:鱼及水产品制备的特殊规则

标准号：ISO 6887-3-2003
中文标准名称：食品和动物饲料的微生物学.用于微生物检验的试验样品的初始悬浮和十倍制稀释的准备.第3部分:鱼及水产品制备的特殊规则
英文标准名称：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
标准类型：C53
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：C53
国际标准分类号：07.100.30
适用范围：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,