ISO DIS 6887-4

Description / Abstract: This part of ISO 6887 specifies rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887 which deal with more general categories. This part covers a wide range of miscellaneous products but will not include new products brought on to the market after this document is published.

ISO 6887-1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.

This part of ISO 6887 excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant international Standards.

This part of ISO 6887 is applicable to the following products:

- acidic (low pH) products;

- hard and dry products;

- dehydrated, freeze-dried and other low aw products (including those with inhibitory properties);

- flours, whole cereal grains, cereal by-products;

- animal feed, cattle cake, kibbles and pet chews;

- gelatine (powdered and leaf);

- margarines, spreads and non-dairy products with added water;

- eggs and egg products;

- bakery goods, pastries and cakes;

- fresh fruit and vegetables;

- fermented products and other products containing viable microorganisms;

- alcoholic and non-alcoholic beverages;

- alternative protein products.