BS EN ISO 6887-5:2020 - Microbiology of the Food Chain

Delve into the world of microbiological examination with the BS EN ISO 6887-5:2020 standard, a crucial document for professionals in the food industry, particularly those working with milk and milk products. This standard provides comprehensive guidelines for the preparation of test samples, initial suspensions, and decimal dilutions, ensuring that your microbiological examinations are conducted with precision and accuracy.

Key Features

• Standard Number: BS EN ISO 6887-5:2020
• Pages: 18
• Release Date: 19th May 2020
• ISBN: 978 0 580 99419 7
• Status: Standard

Comprehensive Guidelines for Milk and Milk Products

This standard is specifically tailored for the preparation of milk and milk products, providing specific rules that are essential for ensuring the reliability and consistency of microbiological testing. Whether you are involved in quality control, research, or production, this document is an indispensable resource for maintaining high standards in food safety and quality.

Why Choose BS EN ISO 6887-5:2020?

The BS EN ISO 6887-5:2020 standard is a vital tool for anyone involved in the microbiological examination of milk and milk products. Here are some reasons why this standard is a must-have:

• Precision and Accuracy: The standard provides detailed procedures for preparing test samples, ensuring that your results are both precise and accurate.
• Industry Compliance: Adhering to this standard helps ensure compliance with industry regulations and standards, safeguarding your operations against potential legal and safety issues.
• Enhanced Quality Control: By following the guidelines outlined in this standard, you can enhance your quality control processes, leading to improved product safety and consumer trust.
• Expertly Crafted: Developed by leading experts in the field, this standard reflects the latest advancements and best practices in microbiological examination.

Who Can Benefit from This Standard?

The BS EN ISO 6887-5:2020 standard is designed for a wide range of professionals in the food industry, including:

• Microbiologists and laboratory technicians
• Quality control managers
• Food safety auditors
• Research and development teams
• Regulatory compliance officers

Stay Ahead with the Latest Standards

In the ever-evolving food industry, staying up-to-date with the latest standards is crucial for maintaining competitive advantage and ensuring the highest levels of safety and quality. The BS EN ISO 6887-5:2020 standard is your gateway to achieving these goals, providing you with the knowledge and tools needed to excel in your field.

Conclusion

Invest in the BS EN ISO 6887-5:2020 standard to elevate your microbiological examination processes and ensure the highest standards of food safety and quality. With its detailed guidelines and expert insights, this standard is an essential resource for any professional working with milk and milk products.

Embrace the power of precision and accuracy with the BS EN ISO 6887-5:2020 standard, and take your food safety practices to the next level.

BS EN ISO 6887-5:2020

This standard BS EN ISO 6887-5:2020 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
• 67.100.01 Milk and milk products in general

This document specifies rules for the preparation of samples of milk and milk products and their suspensions for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1.

This document excludes the preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.

This document is intended to be used in conjunction with ISO 6887-1.

This document is applicable to:

1. milk and liquid milk products;

2. dehydrated milk products;

3. cheese and cheese products;

4. casein and caseinates;

5. butter;

6. milk-based ice-cream;

7. milk-based custard, desserts and sweet cream;

8. fermented milks, yogurt, probiotics milk products and sour cream;

9. dehydrated milk-based infant foods, with or without probiotics.