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BS EN ISO 6887-2 : 2017

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BS EN ISO 6887-2 : 2017

MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 2: SPECIFIC RULES FOR THE PREPARATION OF MEAT AND MEAT PRODUCTS

British Standards Institution

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Table of Contents

Foreword<br>1 Scope<br>2 Normative references<br>3 Terms and definitions<br>4 Principle<br>5 Diluents<br>6 Apparatus<br>7 Sampling and sample types<br>8 Preparation of samples<br>9 Specific procedures<br>10 Further dilutions<br>Annex A (informative) - Template for the<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;delineation of a surface sample area<br>Bibliography

Abstract

Describes rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require different preparation from the methods described in ISO 6887-1.

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Document Type Standard
Status Current
Publisher British Standards Institution
Committee AW/9
Supersedes
  • BS 5348-2(1989) : 1989
  • 01/715679 DC : DRAFT JAN 2002