BS EN ISO 6887-3:2017+A1:2020: Microbiology of the Food Chain

Welcome to the essential guide for microbiological examination in the food industry, specifically tailored for fish and fishery products. The BS EN ISO 6887-3:2017+A1:2020 standard is a critical resource for professionals in the food safety and quality assurance sectors. This document provides comprehensive guidelines for the preparation of test samples, initial suspension, and decimal dilutions, ensuring accurate and reliable microbiological analysis.

Key Features of the Standard

This standard is meticulously designed to address the unique challenges associated with the microbiological examination of fish and fishery products. Here are some of the standout features:

• Standard Number: BS EN ISO 6887-3:2017+A1:2020
• Pages: 26
• Release Date: February 4, 2021
• ISBN: 978 0 539 16875 4
• Status: Standard

Comprehensive Guidelines for Fish and Fishery Products

The preparation of test samples for microbiological examination is a critical step in ensuring food safety. This standard provides specific rules and methodologies tailored for fish and fishery products, which are often subject to unique microbiological challenges due to their nature and environment. By adhering to these guidelines, laboratories and food safety professionals can ensure that their testing processes are both accurate and efficient.

Why This Standard is Essential

Fish and fishery products are a significant part of the global food supply chain, and their safety is paramount. The BS EN ISO 6887-3:2017+A1:2020 standard is essential for several reasons:

• Ensures Consistency: Provides a standardized approach to sample preparation, ensuring consistency across different laboratories and testing facilities.
• Enhances Accuracy: By following the specific rules outlined in the standard, the accuracy of microbiological examinations is significantly improved.
• Facilitates Compliance: Helps organizations comply with international food safety regulations and standards, thereby reducing the risk of non-compliance penalties.
• Improves Safety: Ultimately contributes to the safety of fish and fishery products, protecting consumers and enhancing public health.

Detailed Content Overview

The standard is structured to provide clear and detailed instructions for each step of the microbiological examination process. Here is a brief overview of what you can expect to find within its pages:

• Introduction: An overview of the importance of microbiological examination in the food chain, with a focus on fish and fishery products.
• Scope: Defines the scope of the standard, including the types of fish and fishery products covered.
• Normative References: Lists the documents and standards referenced within the text, providing a comprehensive framework for understanding the guidelines.
• Terms and Definitions: Clarifies the terminology used throughout the standard, ensuring a common understanding among users.
• Preparation of Test Samples: Detailed instructions on how to prepare test samples, including initial suspension and decimal dilutions.
• Specific Rules for Fish and Fishery Products: Tailored guidelines for handling and preparing fish and fishery products for microbiological examination.

Who Should Use This Standard?

This standard is an invaluable resource for a wide range of professionals involved in the food industry, including:

• Food Safety Managers: Responsible for ensuring the safety and quality of food products.
• Laboratory Technicians: Conducting microbiological examinations and analyses.
• Quality Assurance Professionals: Overseeing compliance with food safety standards and regulations.
• Regulatory Authorities: Monitoring and enforcing food safety standards.

Conclusion

The BS EN ISO 6887-3:2017+A1:2020 standard is a vital tool for anyone involved in the microbiological examination of fish and fishery products. By providing clear, detailed guidelines, it ensures that testing processes are consistent, accurate, and compliant with international standards. Whether you are a food safety manager, laboratory technician, or quality assurance professional, this standard will help you maintain the highest levels of food safety and quality.

Invest in the safety and quality of your fish and fishery products by incorporating the BS EN ISO 6887-3:2017+A1:2020 standard into your testing protocols. With its comprehensive guidelines and specific rules, you can be confident in the accuracy and reliability of your microbiological examinations.

BS EN ISO 6887-3:2017+A1:2020

This standard 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 is classified in these ICS categories:

• 07.100.30 Food microbiology

This document 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 ISO 6887‑1. ISO 6887‑1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.

This document includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas.

NOTE 1 Sampling of raw molluscs, tunicates and echinoderms from primary production areas is included in this document, rather than ISO 13307, which specifies rules for sampling from the terrestrial primary production stage.

This document excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards (e.g. ISO/TS 15216‑1 and ISO/TS 15216‑2 for determination of hepatitis A virus and norovirus in food using real-time RT-PCR).

This document is intended to be used in conjunction with ISO 6887‑1. It is applicable to the following raw, processed or frozen fish and shellfish and their products (see Annex A for classification of major taxa):

1. Raw fishery products, molluscs, tunicates and echinoderms including:

   • whole fish or fillets, with or without skin and heads, and gutted;

   • crustaceans, whole or shelled;

   • cephalopods;

   • bivalve molluscs;

   • gastropods;

   • tunicates and echinoderms.

2. Processed products including:

   • smoked fish, whole or prepared fillets, with or without skin;

   • cooked or partially cooked, whole or shelled crustaceans, molluscs, tunicates and echinoderms;

   • cooked or partially cooked fish and fish-based multi-component products.

3. Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:

   • fish, fish fillets and pieces;

   • whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms.

NOTE 2 The purpose of examinations performed on these samples can be either hygiene testing or quality control. However, the sampling techniques described in this document relate mainly to hygiene testing (on muscle tissues).