NBN EN ISO 6887-2 : 2003

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
   5.1 Basic materials
   5.2 Diluents for general use
   5.3 Diluents for special purposes
   5.4 Distribution and sterilization of the diluent
6 Apparatus
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 Types of samples to be sent to the laboratory
   8.3 Purpose of the analysis
   8.4 General case for acidic products
   8.5 High fat foods (over 20 % of total mass as fat)
9 Specific procedures
   9.1 Initial preparation of the different types of
       samples
   9.2 Procedure for manufactured products stored
       under refrigeration
   9.3 Procedure for frozen meats
   9.4 Procedure for partially dehydrated meat extracts
   9.5 Surface samples (swabs and small cloths)
10 Further decimal dilutions
Annex A (informative) Frame for the delineation of a
        surface sample area
Annex B (normative) Means of sampling a frozen or
        deep-frozen test piece or block
   B.1 Non-homogeneous block
   B.2 Homogeneous test piece
Bibliography

Gives 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. It only describes methods of preparation that are applicable to several microorganisms simultaneously.