These standards are essential for all ISO standardized reference methods that describe the detection or enumeration of foodborne microorganisms. They describe how to prepare laboratory samples, make initial test suspensions and subsequent dilutions under optimal conditions to enhance recovery and maintain consistency between laboratories performing microbiological examination among the numerous matrices that exist for microbiological examination of food and feed throughout the food chain.
Learn more about these standards in this article.
The ISO 6887 series consists of six parts with the general title, Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination.
ISO 6887-1 defines general rules for the preparation of samples, initial suspensions and subsequent dilutions for microbiological examination.
The remaining parts of ISO 6887 (Part 2 to 6) give specific rules for the preparation of samples and initial suspensions, each covering different types of food and feed products and environmental samples to which ISO 6887 applies.
If special diluents or practices are required for particular products or microorganisms these are included in specific standardized reference methods (i.e. ISO standards).
- ISO 6887-1:2017 General rules for the preparation of the initial suspension and decimal dilutions
Part 1 defines general rules for the preparation of the initial suspension and dilutions for microbiological examinations of products intended for human or animal consumption. It is applicable to the general case and provides general recommendations for preparation of samples such as frozen products, hard and dry products, acid products, high-fat (over 20%) foods. It also contains information on how to sample from multicomponent products, packaged products and surfaces. The other parts of the ISO 6887 series provide additional and specific information for dedicated groups of products.
- ISO 6887-2:2017 Specific rules for the preparation of meat and meat products
Part 2 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require different preparation from the general methods described in ISO 6887-1. It is applicable to fresh, refrigerated or frozen, cured or fermented, dried and smoked, raw and processed meats and poultry.
- ISO 6887-3:2017 Specific rules for the preparation of fish and fishery products
Part 3 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 general methods described in ISO 6887-1. It includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas. It is applicable to raw, processed, smoked, dried or frozen fish and shellfish and their products.
- ISO 6887-4:2017 Specific rules for the preparation of miscellaneous products
Part 4 specifies rules for the preparation of samples and their suspension for microbiological examination of specific food products not covered in other parts of the ISO 6887 series. It covers some specific procedures that help to overcome the inhibitory properties of certain foods and procures that will maximise the recovery of microorganisms from challenging matrices. It is applicable to products such as animal feed, gelatin, eggs and eggs products, pastries, vegetables, cocoa containing foods, herbs and spices.
- ISO 6887-5:2020 Specific rules for the preparation of milk and milk products
Part 5 specifies rules for the preparation of samples of milk and milk products and their suspension for microbiological examination when the samples require a different preparation from the general methods described in ISO 6887-1. It is applicable to all dairy products including fresh and dehydrated milk products, cheese and cheese products, milk-based custard, desserts and sweet cream, fermented milks, yogurt, sour cream and milk products containing probiotics.
- ISO 6887-6:2013 Specific rules for the preparation of samples taken at the primary production stage
Part 6 specifies rules for the preparation of samples taken at all stages from the farm to the slaughterhouse. It includes the preparation of their suspension for microbiological examination when the samples require different procedures for preparation from the general methods described in ISO 6887-1. It is applicable to various samples taken from the hatchery, the farm, from the vehicle or the animals during transportation, or from animals or their carcasses in the slaughterhouse, to indicate the microbiological status of the animals in relation to zoonotic agents, and also includes samples of protective clothing and environmental monitoring.