19/30388571 DC - BS EN ISO 6887-3 AMD1. Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 3. Specific rules for the preparation of fish and fishery products. AMENDMENT 1. Sample preparation for raw marine gastropods

19/30388571 DC

BS EN ISO 6887-3 AMD1. Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 3. Specific rules for the preparation of fish and fishery products. AMENDMENT 1. Sample preparation for raw marine gastropods

Status : Current, Draft for public comment   Published : March 2019

Format
PDF

Format
HARDCOPY






Standard Number19/30388571 DC
TitleBS EN ISO 6887-3 AMD1. Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 3. Specific rules for the preparation of fish and fishery products. AMENDMENT 1. Sample preparation for raw marine gastropods
StatusCurrent, Draft for public comment
Publication Date12 March 2019
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
International RelationshipsISO 6887-3:2017/DAmd 1
Draft Expiry Date30 April 2019
DescriptorsSuspensions (chemical), Microbiological analysis, Dilution, Microbiology, Specimen preparation, Test specimens, Food testing, Biological analysis and testing, Fish products, Count methods (microbiology)
ICS07.100.30
Title in FrenchMicrobiologie de la chaîne alimentaire — Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique — Partie 3: Règles spécifiques pour la préparation des produits de la pêche AMENDEMENT 1: .
CommitteeAW/9
PublisherBSI
FormatA4
DeliveryYes
Pages7
File Size228 KB
NotesWarning: this draft is not current beyond its expiry date for comments.
Price£20.00


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