ISO 6887-2:2017规定了肉类和肉制品样品的制备规则，以及当样品需要与ISO 6887-1中描述的方法不同的制备时，它们用于微生物检测的悬浮液。 ISO 6887-1定义了初步悬浮液的制备和微生物检测稀释的一般规则。 ISO 6887-2:2017排除了在相关国际标准中规定了准备细节的计数和检测测试方法样品的准备。 ISO 6887-2:2017适用于以下新鲜，生肉和加工肉，禽类和游戏及其产品: - 冷藏或冷冻; - 治愈或发酵; - 切碎或粉碎; - 肉制品; 机械分离肉 - 熟肉 - 干燥和熏制的肉类在不同程度的脱水; - 浓缩肉类提取物; - 从屠体切除和拭子样品。 ISO 6887-2:2017不包括屠体样品（见ISO 17604）和初级生产阶段样品的制备（见ISO 6887-6）

ISO 6887-2:2017 specifies 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. ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination. ISO 6887-2:2017 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. ISO 6887-2:2017 is applicable to the following fresh, raw and processed meats, poultry and game and their products: - refrigerated or frozen; - cured or fermented; - minced or comminuted; - meat preparations; - mechanically separated meat; - cooked meats; - dried and smoked meats at various degrees of dehydration; - concentrated meat extracts; - excision and swab samples from carcasses. ISO 6887-2:2017 excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the primary production stage (see ISO 6887‑6).