NBN EN ISO 6887-4 : 2003 AMD 1 2011

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
   5.1 Basic materials
   5.2 Diluents for general use
   5.3 Diluents for special purposes
   5.4 Distribution and sterilization of the diluent
6 Apparatus
7 Preparation of samples
   7.1 Frozen products
   7.2 Hard and dry products
   7.3 Liquid and non-viscous products
   7.4 Heterogeneous products
8 General procedures
   8.1 General
   8.2 General case for acidic products
   8.3 High fat foods, excluding margarines and spreads
       (e.g. over 20 % of total mass is fat)
9 Specific procedures
   9.1 Flours, cereal grains, cereal by-products, animal feeds
       and cattle cake
   9.2 Very hard products (e.g. cassava)
   9.3 Gelatine (granular or leaf form)
   9.4 Margarine and spreads
   9.5 Dehydrated products
   9.6 Egg products
   9.7 Fermented products (products containing live microorganisms)
   9.8 Pastries and cakes
10 Further decimal dilutions
Bibliography

Describes 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.