{"id":364903,"date":"2024-10-20T01:52:39","date_gmt":"2024-10-20T01:52:39","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-6887-32017a12020-2\/"},"modified":"2024-10-26T03:01:16","modified_gmt":"2024-10-26T03:01:16","slug":"bs-en-iso-6887-32017a12020-2","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-6887-32017a12020-2\/","title":{"rendered":"BS EN ISO 6887-3:2017+A1:2020"},"content":{"rendered":"

This document 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\u20111. ISO 6887\u20111 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.<\/p>\n

This document includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas.<\/p>\n

\n

NOTE 1 Sampling of raw molluscs, tunicates and echinoderms from primary production areas is included in this document, rather than ISO 13307, which specifies rules for sampling from the terrestrial primary production stage.<\/p>\n<\/blockquote>\n

This document excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards (e.g. ISO\/TS 15216\u20111 and ISO\/TS 15216\u20112 for determination of hepatitis A virus and norovirus in food using real-time RT-PCR).<\/p>\n

This document is intended to be used in conjunction with ISO 6887\u20111. It is applicable to the following raw, processed or frozen fish and shellfish and their products (see Annex A for classification of major taxa):<\/p>\n

    \n
  1. \n

    Raw fishery products, molluscs, tunicates and echinoderms including:<\/p>\n

      \n
    • \n

      whole fish or fillets, with or without skin and heads, and gutted;<\/p>\n<\/li>\n

    • \n

      crustaceans, whole or shelled;<\/p>\n<\/li>\n

    • \n

      cephalopods;<\/p>\n<\/li>\n

    • \n

      bivalve molluscs;<\/p>\n<\/li>\n

    • \n

      gastropods;<\/p>\n<\/li>\n

    • \n

      tunicates and echinoderms.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

    • \n

      Processed products including:<\/p>\n

        \n
      • \n

        smoked fish, whole or prepared fillets, with or without skin;<\/p>\n<\/li>\n

      • \n

        cooked or partially cooked, whole or shelled crustaceans, molluscs, tunicates and echinoderms;<\/p>\n<\/li>\n

      • \n

        cooked or partially cooked fish and fish-based multi-component products.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

      • \n

        Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:<\/p>\n

          \n
        • \n

          fish, fish fillets and pieces;<\/p>\n<\/li>\n

        • \n

          whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

          \n

          NOTE 2 The purpose of examinations performed on these samples can be either hygiene testing or quality control. However, the sampling techniques described in this document relate mainly to hygiene testing (on muscle tissues).<\/p>\n<\/blockquote>\n

          PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
          PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
          2<\/td>\nNational foreword <\/td>\n<\/tr>\n
          4<\/td>\nEuropean foreword
          Anchor 2
          Foreword to amendment A1 <\/td>\n<\/tr>\n
          7<\/td>\nForeword <\/td>\n<\/tr>\n
          9<\/td>\n1 Scope <\/td>\n<\/tr>\n
          10<\/td>\n2 Normative references
          3 Terms and definitions
          4 Principle
          5 Diluents
          6 Apparatus <\/td>\n<\/tr>\n
          11<\/td>\n7 Sampling and sample types
          7.1 General procedures
          7.2 Specific procedures for sampling bivalve molluscs, echinoderms and tunicates from primary production
          7.2.1 General
          7.2.2 Sampling and laboratory sample transport
          7.2.3 Sampling method <\/td>\n<\/tr>\n
          12<\/td>\n7.2.4 Size and number of individuals per sample
          7.2.5 Temperature control during transport
          7.3 Specific procedures for sampling bivalve molluscs, gastropods, echinoderms and tunicates placed on the market
          8 General procedures
          9 Specific procedures
          9.1 Raw fishery products, including fish, crustaceans, molluscs, tunicates and echinoderms (see Annex A)
          9.1.1 Whole fresh fish (more than 15 cm in length) <\/td>\n<\/tr>\n
          13<\/td>\n9.1.2 Whole fresh fish (less than 15 cm in length)
          9.1.3 Sliced fish, fillets and steaks
          9.1.4 Whole and sliced cephalopods
          9.1.5 Whole crustacea such as crabs
          9.1.6 Shelled crustacea flesh <\/td>\n<\/tr>\n
          14<\/td>\n9.1.7 Crustacea such as prawns, crayfish, and lobsters
          9.1.8 Live bivalve molluscs <\/td>\n<\/tr>\n
          15<\/td>\n9.1.9 Echinoderms
          \uea019.1.10 Gastropods <\/td>\n<\/tr>\n
          16<\/td>\n9.2 Processed products
          9.2.1 Whole smoked fish
          9.2.2 Smoked fish fillets and slices, with or without skin
          9.2.3 Whole cooked molluscs in the shell
          9.2.4 Fish and fish-based multi-component products (e.g. pre-prepared fish taco, mixed seafood selections, mixed fish ball) <\/td>\n<\/tr>\n
          17<\/td>\n9.2.5 Cooked or precooked shelled bivalves
          9.2.6 Salted or pickled products (including fish eggs\/roe such as caviar)
          9.2.7 Dried fish including dried salted fish
          9.2.8 Fermented products
          9.2.9 Marinated products
          9.2.10 Breaded products
          9.3 Frozen fish, crustacea, molluscs, tunicates, and echinoderms
          9.3.1 Fish fillets, large fish pieces frozen in blocks, frozen small parts and single portions
          9.3.2 Shelled crustacea (such as prawns) frozen in blocks
          9.3.3 Whole crustacea (such as prawns) frozen in blocks <\/td>\n<\/tr>\n
          18<\/td>\n9.3.4 Flaked crustacean flesh (such as crab meats) frozen in blocks
          9.3.5 Molluscs (whole cephalopods, bivalve molluscs and gastropods) <\/td>\n<\/tr>\n
          19<\/td>\n10 Further dilutions <\/td>\n<\/tr>\n
          20<\/td>\nAnnex A (informative) Classification of major taxa <\/td>\n<\/tr>\n
          21<\/td>\nAnnex B (informative) Recommended number of individual live bivalve molluscs to be submitted to the laboratory <\/td>\n<\/tr>\n
          22<\/td>\nAnnex C (informative) Additional guidance for small fish, crabs and lobsters <\/td>\n<\/tr>\n
          25<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

          Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Specific rules for the preparation of fish and fishery products<\/b><\/p>\n\n\n\n\n
          Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
          BSI<\/b><\/a><\/td>\n2021<\/td>\n26<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":364911,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[124,2641],"product_tag":[],"class_list":{"0":"post-364903","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-07-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/364903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/364911"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=364903"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=364903"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=364903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}