ISO 6887-4:2003 specifies rules for the preparation of samples and decimal dilutions for the microbiological examination of food products other than those covered in other parts of ISO 6887. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination.
ISO 6887-4:2003 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the methods of preparation are described in the relevant International Standard concerning that microorganism.
ISO 6887-4:2003 is applicable to the following products: general case for acidic products; foods with a high fat content, excluding margarine and spreads; flours, whole cereal grains, cereal by-products, animal feeds and cattle cake; very hard products; gelatine; margarine and spreads; dehydrated products and freeze-dried products (except dairy products and egg products); egg and egg products; fermented products (products containing live microorganisms); pastries and cakes.
Status: WithdrawnPublication date: 2003-08
Edition: 1Number of pages: 13
Technical Committee: ISO/TC 34/SC 9 Microbiology
- ICS :
- 07.100.30 Food microbiology
ISO 6887-4:2003Stage: 95.99
Corrigenda / AmendmentsWithdrawn
ISO 6887-4:2003/Amd 1:2011Withdrawn
ISO 6887-4:2003/Cor 1:2004
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