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现行 ISO 6887-5:2020
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Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk products 食品链微生物学微生物检验用试样制备、初始悬浮液和十进制稀释液第5部分:乳和乳制品制备的特殊规则
发布日期: 2020-04-30
本文件规定了当样品需要与ISO 6887-1中规定的一般方法不同的制备方法时,用于微生物检验的牛奶和奶制品及其悬浮液样品的制备规则。 本文件不包括相关国际标准中规定了制备细节的计数和检测试验方法的样品制备。 本文件旨在与ISO 6887-1结合使用。 本文件适用于: a) 牛奶和液态奶制品; b) 脱水乳制品; c) 奶酪和奶酪制品; d) 酪蛋白和酪蛋白酸盐; e) 黄油; f) 牛奶冰淇淋; g) 牛奶奶油冻、甜点和甜奶油; h) 发酵乳、酸奶、益生菌乳制品和酸奶油; i) 脱水奶基婴儿食品,含或不含益生菌。
This document specifies rules for the preparation of samples of milk and milk products and their suspensions for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1. This document excludes the preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This document is intended to be used in conjunction with ISO 6887-1. This document is applicable to: a) milk and liquid milk products; b) dehydrated milk products; c) cheese and cheese products; d) casein and caseinates; e) butter; f) milk-based ice-cream; g) milk-based custard, desserts and sweet cream; h) fermented milks, yogurt, probiotics milk products and sour cream; i) dehydrated milk-based infant foods, with or without probiotics.
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归口单位: ISO/TC 34/SC 9
相似标准/计划/法规
现行
BS EN ISO 6887-1-2017
Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-General rules for the preparation of the initial suspension and decimal dilutions
食物链的微生物学 微生物检验用试样、初始悬浮液和十进制稀释液的制备
2017-06-22
现行
BS EN ISO 6887-4-2017
Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Specific rules for the preparation of miscellaneous products
食物链的微生物学 微生物检验用试样、初始悬浮液和十进制稀释液的制备
2017-06-28
现行
AS 5013.11.2-2017
Food microbiology, Part 11.2: Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of meat and meat products
食品微生物学 第11.2部分:食品链微生物学-微生物检验用试样、初始悬浮液和十进制稀释液的制备-肉和肉制品制备的特殊规则
2017-09-18
现行
KS J ISO 6887-1
식품사슬의 미생물학 미생물 시험용 시료, 최초 현탁액 및 10 배 희석액의 준비 제 1 부 : 최초 현탁액 및 10 배 희석액 준비를 위한 일반원칙
食品链微生物学微生物检验用试样、初始悬浮液和小数稀释液的制备第1部分:初始悬浮液及小数稀释液制备的一般规则
2022-12-30
现行
ISO 6887-1-2017
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions
食物链的微生物学 - 测试样品的制备 微生物检查的初始悬浮液和十进制稀释度 - 第1部分:初始悬浮液和十进制稀释液的制备的一般规则
2017-03-15
现行
BS EN ISO 6887-2-2017
Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Specific rules for the preparation of meat and meat products
食物链的微生物学 微生物检验用试样、初始悬浮液和十进制稀释液的制备
2017-06-23
现行
BS EN ISO 6887-3-2017+A1-2020
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
食物链的微生物学 微生物检验用试样、初始悬浮液和十进制稀释液的制备
2021-02-04
现行
BS EN ISO 6887-5-2020
Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Specific rules for the preparation of milk and milk products
食物链的微生物学 微生物检验用试样、初始悬浮液和十进制稀释液的制备
2020-05-19
现行
KS J ISO 6887-4
식품사슬의 미생물학 미생물 시험용 시료, 최초 현탁액 및 10 배 희석액의 준비 제 4 부 : 다양한 제품의 준비를 위한 특정 규칙
食物链的微生物学微生物检验用试样、初始悬浮液和小数稀释液的制备第4部分:杂项产品制备的具体规则
2022-12-30
现行
ISO 6887-4-2017
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of miscellaneous products
食品链的微生物学 - 测试样品的制备 微生物检验的初始悬浮液和十倍体积稀释液 - 第4部分:制备杂项产品的具体规定
2017-03-15
现行
AS 5013.11.1-2018
Food microbiology, Method 11.1: Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - General rules for the preparation of the initial suspension and decimal dilutions (ISO 6887-1:2017, MOD)
食品微生物学 方法11.1:食物链微生物学-微生物检验用试样、初始悬浮液和十进制稀释液的制备-初始悬浮液和十进制稀释液制备的一般规则(ISO 6887-1-2017 MOD)
2018-11-14
现行
KS J ISO 6887-2
식품사슬의 미생물학 미생물 시험용 시료, 최초 현탁액 및 10 배 희석액의 준비 제 2 부 : 식육 및 육제품의 준비를 위한 특정 규칙
食品链微生物学微生物检验用试样的制备、初始悬浮液和小数稀释液第2部分:肉和肉制品制备的具体规则
2022-12-30
现行
KS J ISO 6887-3
식품사슬의 미생물학 미생물 시험용 시료, 최초 현탁액 및 10 배 희석액의 준비 제 3 부 : 어류 및 수산가공품의 준비를 위한 특정 규칙
食物链的微生物学微生物检验用试验样品、初始悬浮液和小数稀释液的制备第3部分:鱼类和渔业产品制备的具体规则
2022-12-30
现行
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
食品链的微生物学 - 测试样品的制备 微生物检查的初始悬浮液和十倍稀释度 - 第2部分:肉和肉制品的制备的具体规则
2017-03-15
现行
ISO 6887-3-2017
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the preparation of fish and fishery products
食品链的微生物学 - 测试样品的制备 微生物检验的初始悬浮液和十进制稀释度 - 第3部分:鱼和渔产品的制备的具体规定
2017-03-15
现行
AS 5013.11.4-2018
Food microbiology, Method 11.4: Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, MOD)
食品微生物学 方法11.4:食物链微生物学-微生物检验用试样、初始悬浮液和十进制稀释液的制备-杂项产品制备的特殊规则(ISO 6887-4-2017 MOD)
2018-11-14
现行
DIN EN ISO 6887-1
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions (ISO 6887-1:2017)
食品链微生物学.微生物检验用试样、初始悬浮液和十进制稀释液的制备.第1部分:初始悬浮液和十进制稀释液制备的一般规则(ISO 6887-1-2017)
2017-07-01
现行
ISO 6887-3-2017/Amd 1-2020
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the preparation of fish and fishery products — Amendment 1: Sample preparation for raw marine gastropods
生海产腹足动物的样品制备
2020-03-03
现行
DIN EN ISO 6887-4
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017)
食品链微生物学.微生物检验用试样、初始悬浮液和十进制稀释液的制备.第4部分:杂项产品制备的特殊规则(ISO 6887-4-2017)
2017-07-01
现行
DIN EN ISO 6887-5
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2020)
食品链微生物学.微生物检验用试样、初始悬浮液和十进制稀释液的制备.第5部分:牛奶和奶制品制备的特殊规则(ISO 6887-5-2020);德文版EN ISO 6887-5:2020
2020-08-01