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BS EN ISO 6887-3:2017+A1:2020 Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of fish and fishery products, 2021
- National foreword
- European foreword
- Anchor 2
- Foreword to amendment A1
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 4 Principle
- 5 Diluents
- 6 Apparatus
- 7 Sampling and sample types [Go to Page]
- 7.1 General procedures
- 7.2 Specific procedures for sampling bivalve molluscs, echinoderms and tunicates from primary production [Go to Page]
- 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 [Go to Page]
- 9.1 Raw fishery products, including fish, crustaceans, molluscs, tunicates and echinoderms (see Annex A) [Go to Page]
- 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
- 9.1.8 Live bivalve molluscs
- 9.1.9 Echinoderms
- 9.1.10 Gastropods
- 9.2 Processed products [Go to Page]
- 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
- 9.2.4 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 [Go to Page]
- 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)
- 10 Further dilutions
- Annex A (informative) Classification of major taxa
- Annex B (informative) Recommended number of individual live bivalve molluscs to be submitted to the laboratory
- Annex C (informative) Additional guidance for small fish, crabs and lobsters
- Bibliography [Go to Page]
