This part of ISO 6887 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require a different preparation from the method described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 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 method of preparation is described in the relevant International Standard concerning that microorganism.
This part of ISO 6887 is applicable to the following fresh, raw and processed meats and poultry and their products:
-- refrigerated or frozen;
-- cured or fermented;
-- minced or comminuted;
-- delicatessen meats;
-- pre-cooked meals or poultry based meals;
-- dried and smoked meats at various degrees of dehydration;
-- concentrated meat extracts.
This part of ISO 6887 is not applicable to the following products whose microbiological examination is described in other International Standards:
-- canned products;
-- other products (see ISO 6887-4).
NOTE 1 Milk and milk products are dealt with in ISO 8261.
NOTE 2 The meat from wild animals (from game slaughtering or game shooting) can be analysed following the applicable techniques described here for similar products.