2. Getting involved
3. Standards Committees
4. NAL

DIN Standards Committee Food and Agricultural Products

Overview

This standard 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 methods described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination. This part of ISO 6887 includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas; it is intended to be used in conjunction with ISO 6887-1. It is applicable to the following raw, processed or frozen fish and shellfish and their products: raw fishery products, molluscs, tunicates and echinoderms; processed products (including: - smoked fish, whole or prepared fillets, with or without skin; cooked or partially cooked, whole or shelled crustaceans, molluscs, tunicates and echinoderms; - cooked or partially cooked fish and fish-based multi-component product) as well as raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise (including: fish, fish fillets and pieces; whole and shelled crustacean; molluscs, tunicates and echinoderms. The purpose of examinations performed on these samples can be either hygiene testing or quality control. However, the sampling techniques described in this part of ISO 6887 relate mainly to hygiene testing (on muscle tissues). The committee responsible for this standard is NA 057-01-06 AA "Mikrobiologie der Lebensmittelkette" ("Microbiology of the food chain") at DIN Standards Committee Food and Agricultural Products (NAL).

Document: references other documents

Document: referenced in other documents

Responsible national committee

NA 057-01-06 AA - Microbiology of the food chain  

Responsible european committee

CEN/TC 463 - Microbiology of the food chain