BS EN ISO 6887-4:2017 specifies rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of ISO 6887, which deal with more general categories. This document covers a wide range of miscellaneous products, but does not include new products brought on to the market after publication.

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

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

This document is applicable to the following products:

• acidic (low pH) products;
• hard and dry products;
• dehydrated, freeze-dried and other low aw products (including those with inhibitory properties);
• flours, whole cereal grains, cereal by-products;
• animal feed, cattle cake, kibbles and pet chews;
• gelatine (powdered and leaf);
• margarines, spreads and non-dairy products with added water;
• eggs and egg products;
• bakery goods, pastries and cakes;
• fresh fruit and vegetables;
• fermented products and other products containing viable microorganisms;
• alcoholic and non-alcoholic beverages;
• alternative protein products.

Cross References:
ISO 7218:2007 Ed 3
ISO 6887-1:2017 ISO 21527-1:2008 Ed 1
ISO 21807:2004 Ed 1
ISO 27205:2010 Ed 1
ISO 11133:2014 ED1
ISO/TS 17728:2015
ISO 8199:2005 Ed 2
ISO 21527-2:2008 Ed 1


All current amendments available at time of purchase are included with the purchase of this document.