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AS 5013.11.3:2024
[Current]Food microbiology, Method 11.3: Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination, Part 3: Specific rules for the preparation of fish and fishery products (ISO 6887-3:2017, MOD)
AS 5013.11.3:2024 identically adopts and modifies ISO 6887 3:2017 and ISO 6887 3:2017/Amd 1:2020, which 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 methods described in AS 5013.11.1
Published: 26/04/2024
Pages: 18
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
6 Apparatus
6.1
6.1.1
6.1.2
6.2
6.3
6.4
6.5
6.6
6.7
6.8
7 Sampling and sample types
7.1 General procedures
7.2 Specific procedures for sampling bivalve molluscs, echinoderms and tunicates from primary production
7.2.1 General
7.2.2 Sampling and laboratory sample transport
7.2.3 Sampling method
7.2.4 Size and number of individuals per sample
7.2.5 Temperature control during transport
7.3 Specific procedures for sampling bivalve molluscs, gastropods, echinoderms and tunicates placed on the market
8 General procedures
9 Specific procedures
9.1 Raw fishery products, including fish, crustaceans, molluscs, tunicates and echinoderms (see Annex A)
9.1.1 Whole fresh fish (more than 15 cm in length)
9.1.2 Whole fresh fish (less than 15 cm in length)
9.1.3 Sliced fish, fillets and steaks
9.1.4 Whole and sliced cephalopods
9.1.5 Whole crustacea such as crabs
9.1.6 Shelled crustacea flesh
9.1.7 Crustacea such as prawns, crayfish, and lobsters
9.1.7.1 Species where tails only are consumed
9.1.7.2 Species consumed whole
9.1.8 Live bivalve molluscs
9.1.8.1 General
9.1.8.2 Methods requiring a 1 in 10 initial suspension
9.1.8.3 Methods requiring a 1 in 2 initial suspension
9.1.9 Echinoderms
9.1.9.1 Echinoderms such as sea urchins
9.1.9.2 Echinoderms such as holothurians (e.g. sea cucumbers) and tunicates
9.2 Processed products
9.2.1 Whole smoked fish
9.2.2 Smoked fish fillets and slices, with or without skin
9.2.3 Whole cooked molluscs in the shell
9.2.3.1 Cooked or partially cooked gastropods
9.2.3.2 Cooked or partially cooked bivalves
9.2.3.3 Whole cooked or partially cooked crustacea
9.2.4 Fish and fish-based multi-component products (e.g. pre-prepared fish taco, mixed seafood selections, mixed fish ball)
9.2.5 Cooked or precooked shelled bivalves
9.2.6 Salted or pickled products (including fish eggs/roe such as caviar)
9.2.7 Dried fish including dried salted fish
9.2.8 Fermented products
9.2.9 Marinated products
9.2.10 Breaded products
9.3 Frozen fish, crustacea, molluscs, tunicates, and echinoderms
9.3.1 Fish fillets, large fish pieces frozen in blocks, frozen small parts and single portions
9.3.2 Shelled crustacea (such as prawns) frozen in blocks
9.3.3 Whole crustacea (such as prawns) frozen in blocks
9.3.4 Flaked crustacean flesh (such as crab meats) frozen in blocks
9.3.5 Molluscs (whole cephalopods, bivalve molluscs and gastropods)
9.3.5.1 Whole cephalopods frozen in blocks
9.3.5.2 Whole gastropods and bivalve molluscs frozen in blocks
9.3.5.3 Cooked or partially cooked, shelled molluscs such as gastropods and bivalve molluscs frozen in blocks
10 Further dilutions
Annex A
Annex B
Annex C
C.1 Small fish (up to 15 cm long)
C.2 Crabs
C.3 Flesh from lobsters and crayfish
Bibliography
Amendment 1: Sample preparation for raw marine gastropods
Appendix ZZ
ZZ.1 Scope
ZZ.2 Modifications
Cited references in this standard
[Current]
Microbiology of the food chain - General requirements and guidance for microbiological examinations
[Current]
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions
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