1 Scope
This part of ISO 6887 specifies rules for the preparation of samples and decimal dilutions for the microbiological
examination of food products other than those covered in other parts of ISO 6887. ISO 6887‑1 defines the general rules for the preparation of the initial suspension and decimal
dilutions for microbiological examination.
This part of ISO 6887 only describes methods of preparation that are applicable to several microorganisms
simultaneously. It excludes the preparations that only apply to the detection and/or
enumeration of a single microorganism where the methods of preparation are described
in the relevant International Standard concerning that microorganism.
This part of ISO 6887 is applicable to the following products:
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— general case for acidic products (see 8.2);
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— foods with a high fat content, excluding margarine and spreads (see 8.3);
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— flours, whole cereal grains, cereal by-products, animal feeds and cattle cake (see
9.1);
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— very hard products, e.g. cassava (see 9.2);
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— gelatine (see 9.3);
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— margarine and spreads (see 9.4);
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— dehydrated products and freeze-dried products (except dairy products and egg products)
(see 9.5);
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— egg and egg products (see 9.6);
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— fermented products (products containing live microorganisms) (see 9.7);
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— pastries and cakes (9.8).
NOTE Milk and milk products are dealt with in ISO 8261.