ISO 6887-4:2017规定了制定样品和稀释液的规则，用于微生物检验，ISO 6887其他部分未涉及的特定食品，涉及更多的一般类别。本文件涉及范围广泛的杂项产品，但不包括出版后带入市场的新产品。 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 6887-4:2017不包括在相关国际标准中规定准备详细情况时，对计数和检测试验方法进行样品制备。 ISO 6887-4:2017适用于以下产品: - 酸性（低pH）产品; - 干燥和干燥的产品; - 脱水，冷冻干燥等低级产品（包括具有抑制性的产品）; - 面粉，全谷物，谷物副产品; - 动物饲料，牛蛋糕，小吃和宠物咀嚼物; - 明胶（粉和叶）; - 添加水的人造黄油，酱油和非乳制品; - 鸡蛋和蛋制品; - 面包店，糕点和蛋糕; - 新鲜水果和蔬菜; - 发酵产品和含有活微生物的其他产品; - 酒精和非酒精饮料; - 替代蛋白质产品

ISO 6887-4:2017 specifies rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the market after publication. ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination. ISO 6887-4:2017 excludes preparation of samples for both enumeration and detection test methods when preparation details are specified in the relevant International Standards. ISO 6887-4:2017 is applicable to the following products: - acidic (low pH) products; - hard and dry products; - dehydrated, freeze-dried and other low aw products (including those with inhibitory properties); - flours, whole cereal grains, cereal by-products; - animal feed, cattle cake, kibbles and pet chews; - gelatine (powdered and leaf); - margarines, spreads and non-dairy products with added water; - eggs and egg products; - bakery goods, pastries and cakes; - fresh fruit and vegetables; - fermented products and other products containing viable microorganisms; - alcoholic and non-alcoholic beverages; - alternative protein products.