{"id":340983,"date":"2024-10-19T23:53:57","date_gmt":"2024-10-19T23:53:57","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-6887-12017\/"},"modified":"2024-10-25T23:05:00","modified_gmt":"2024-10-25T23:05:00","slug":"bs-en-iso-6887-12017","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-6887-12017\/","title":{"rendered":"BS EN ISO 6887-1:2017"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
4<\/td>\n | European foreword Endorsement notice <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 4 Principle 5 Diluents 5.1 Basic materials 5.2 Diluents for general use 5.2.1 Peptone salt solution <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 5.2.2 Buffered peptone water 5.2.3 Double-strength buffered peptone water 5.3 Diluents for special purposes 5.4 Distribution and sterilization of the diluent <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 5.5 Performance testing for diluents 6 Apparatus <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 7 Sampling 8 Preparation of samples 8.1 General <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 8.2 Frozen products 8.2.1 General 8.2.2 Small samples defrosted before testing 8.2.3 Large pieces or blocks sampled while frozen <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 8.3 Hard and dry products 8.4 Dehydrated and other low-moisture products 8.5 Liquid and non-viscous products 8.6 Acidic products <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 8.7 High-fat (over 20\u00a0%) foods 8.8 Multi-component products 8.9 Packaged products <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | 8.10 Surface samples (swabs and other devices) 9 Specific procedures 9.1 Test portion and initial suspension (primary dilution) <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | 9.2 Duration of the procedure 9.3 Pooling and compositing procedures for qualitative tests 10 Further dilutions 10.1 Decimal dilution series <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | 10.2 Other dilution series <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | Annex\u00a0A (informative) Illustrations of pooling and compositing procedures <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | Annex\u00a0B (informative) Method for sampling frozen test pieces or blocks <\/td>\n<\/tr>\n | ||||||
28<\/td>\n | Annex\u00a0C (informative) Data showing reliability of test results according to size of test portions <\/td>\n<\/tr>\n | ||||||
31<\/td>\n | Annex\u00a0D (informative) Verification protocol for pooling samples for qualitative tests <\/td>\n<\/tr>\n | ||||||
34<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – General rules for the preparation of the initial suspension and decimal dilutions<\/b><\/p>\n |