ISO 6887-2:2017规定了肉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，用于微生物检验的悬浮液。ISO 6887-1规定了微生物检验用初始悬浮液和稀释液的制备一般规则。 ISO 6887-2:2017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。 ISO 6887-2:2017适用于以下新鲜、生的和加工的肉类、家禽和野味及其产品: -冷藏或冷冻； -腌制或发酵； -切碎或粉碎； -肉类制品； -机械分离的肉； -熟肉； -不同程度脱水的干肉和烟熏肉； -浓缩肉类提取物； -从尸体上切除并拭掉样本。 ISO 6887-2:2017不包括屠体取样（见ISO 17604）和初级生产阶段样品制备（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).