ISO 6887-3:2017规定了鱼和渔产品样品的制备规则，以及当样品需要与ISO 6887-1中描述的方法不同的制备时，它们将进行微生物检测。 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 6887-3:2017包括从原始生产区采集原始软体动物，披肩和棘皮动物的特殊程序。 注1:本文件中包含原始软体动物，初生植物和棘皮动物的采样，而不是ISO 13307，其中规定了从陆地初级生产阶段进行抽样的规则。 ISO 6887-3:2017排除了在相关国际标准（如ISO/TS 15216-1和ISO/TS 15216-2中确定甲型肝炎病毒和诺如病毒）中规定的计数和检测测试方法的样品制备在食物中使用实时RT-PCR）。 ISO 6887-3:2017旨在与ISO 6887-1结合使用。适用于以下原料，加工或冷冻的鱼类及贝类及其制品（见附件A主要分类单位的分类）: a）原始渔业产品，软体动物，披肩和棘皮动物包括: - 整条鱼或鱼片，有或没有皮肤和头部，有内脏; - 甲壳类动物，全部或有壳; - 头足类动物 - 双壳贝类软体动物 - 腹足动物 - 衣服和棘皮动物。 b）加工产品包括: - 熏鱼，整体或准备的鱼片，有或没有皮肤; - 熟或部分煮熟，全壳或壳甲壳类动物，软体动物，披肩和棘皮动物; - 煮熟或部分熟鱼和鱼类多组分产品。 c）生或冷冻的鱼，甲壳类动物，软体动物和其他物质，包括: 鱼，鱼片和碎片; - 全壳和壳甲壳动物（如螃蟹蟹，虾），软体动物，披肩和棘皮动物。 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，本文档中描述的抽样技术主要涉及卫生测试（肌肉组织）

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).