ISO 6887-3:20 17规定了当样品需要与ISO 6887中描述的方法不同的制备方法时，用于微生物检查的鱼类和渔业产品样品及其悬浮液的制备规则？1.ISO 6887？1定义了制备用于微生物学检查的初始混悬液和稀释液的一般规则。 ISO 6887-3:20 17包括从初级生产区采集生软体动物、被囊动物和棘皮动物的特殊程序。 注1本文件中包括了初级生产区域的软体动物、被囊动物和棘皮动物的原始取样，而不是ISO 13307，ISO 13307规定了陆地初级生产阶段的取样规则。 ISO 6887-3:20 17不包括计数和检测测试方法的样品制备，其中制备细节在相关国际标准中有规定（例如。g./15216?1和ISO/TS 15216？2用于使用实时RT-PCR测定食品中的甲型肝炎病毒和诺如病毒）。 ISO 6887-3:20 17旨在与ISO 6887结合使用？1.适用于下列生、加工或冷冻的鱼类和贝类及其制品（主要分类群分类见附件A）: a)生渔业产品、软体动物、被囊动物和棘皮动物，包括: -整条鱼或鱼片，带或不带皮和头，并去内脏； -完整或带壳的甲壳类动物； -头足类； -双壳类软体动物； -腹足类； -被囊动物和棘皮动物。 b)加工产品，包括: -熏鱼，整条或准备好的鱼片，带或不带皮； -煮熟或部分煮熟的、完整或带壳的甲壳类动物、软体动物、被囊动物和棘皮动物； -煮熟或半煮熟的鱼和鱼-基于多组分产品。 c)生的或熟的冷冻鱼、甲壳类动物、软体动物和其他，块状或其他，包括: -鱼、鱼片和鱼片； -完整和带壳的甲壳类动物（例如片状蟹、对虾）、软体动物、被囊动物和棘皮动物。 注2对这些样品进行检查的目的可以是卫生测试或质量控制。然而，本文件中描述的取样技术主要涉及卫生测试（在肌肉组织上）。

ISO 6887-3:2017 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. ISO 6887-3:2017 includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas. 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. ISO 6887-3:2017 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？1 and ISO/TS 15216？2 for determination of hepatitis A virus and norovirus in food using real-time RT-PCR). ISO 6887-3:2017 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 (see Annex A for classification of major taxa): a) Raw fishery products, molluscs, tunicates and echinoderms including:

• - whole fish or fillets, with or without skin and heads, and gutted;
• - crustaceans, whole or shelled;
• - cephalopods;
• - bivalve molluscs;
• - gastropods;
• - tunicates and echinoderms.

b) 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 products.

c) Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:

• - fish, fish fillets and pieces;
• - whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms.

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).