Standard
UPDATE AVAILABLE
AS 5013.11.3-2012
[Superseded]Food microbiology, Method 11.3: Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of fish and fishery products (ISO 6887-3:2003, MOD)
This Standard specifies rules for the preparation of fish and fishery 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.
Published: 27/06/2012
Pages: 15
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
5.1 Basic materials
5.2 Diluents for general use
5.2.1 Peptone salt solution
5.2.2 Buffered peptone water
5.3 Diluents for special purposes
5.3.1 Peptone-salt solution with Bromocresol purple
5.3.1.1 Composition
5.3.1.2 Preparation
5.3.1.3 Application
5.3.2 Peptone solution
5.3.2.1 Composition
5.3.2.2 Preparation
5.3.2.3 Application
5.4 Distribution and sterilization of the diluent
6 Apparatus
6.1
6.1.1 Rotary homogenizer (blender)
6.1.2 Peristaltic homogenizer
6.2
6.3
6.4
6.5
6.6
7 Preparation of samples
7.1 Frozen products
7.2 Hard and dry products
7.3 Liquid and non-viscous products
7.4 Heterogeneous products
8 General procedures
8.1 General
8.2 General case for acidic products
8.3 High fat foods (for example over 20 % of total mass is fat)
9 Specific procedures
9.1 Raw fish, crustaceans, molluscs and others
9.1.1 Whole fresh fish
9.1.2 Sliced fish, fillets and steaks
9.1.3 Whole and sliced cephalopods
9.1.4 Whole crustaceans such as crabs
9.1.5 Shelled crustacean flesh
9.1.6 Crustaceans such as prawns, crayfish, lobsters or Norway lobsters (whole or tails)
9.1.7 Live bivalves, gastropods and others
9.1.7.1 General
9.1.7.2 Bivalves
9.1.7.3 Gastropods (e.g. whelks)
9.1.8 Sea urchins
9.1.9 Holothurians and tunicates
9.2 Processed products of fish, crustaceans, molluscs and other products
9.2.1 Salted or pickled products
9.2.2 Dried fish
9.2.3 Salted dried fish
9.2.4 Whole smoked fish
9.2.5 Smoked fish fillets and slices, with or without skin
9.2.6 Marinated products
9.2.7 Breaded fish, surimi; fish, crustacean and mollusc delicatessen
9.2.8 Fish and crustacean and mollusc-based cooked dishes
9.2.9 Whole or shelled cooked crustaceans and molluscs, crustacean and mollusc flesh
9.2.10 Cooked gastropods
9.2.11 Cooked or precooked shelled bivalves
9.3 Frozen fish, crustaceans, molluscs and other products
9.3.1 Shelled prawns frozen in blocks
9.3.2 Whole prawns frozen in blocks
9.3.3 Flaked crab flesh frozen in blocks
9.3.4 Whole cephalopods frozen in blocks
9.3.5 Precooked shelled snails, molluscs frozen in blocks
9.3.6 Fish fillets frozen in blocks
9.3.7 Large fish pieces (e.g. tuna fillets) frozen in blocks
9.3.8 Frozen small parts and single portions
9.3.9 Whole and large portion frozen fish (salmon, tuna, etc.)
9.3.9.1 Whole frozen tuna
9.3.9.2 Frozen fish and frozen fish pieces
10 Further decimal dilutions
Bibliography
Appendix ZZ
ZZ1 Scope
ZZ2 Variations
Cited references in this standard
Content history
[Current]
[Superseded]
[Superseded]
[Superseded]
DR AS 1766.3.5
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