EN ISO 6887-2:2017 pdf free
EN ISO 6887-2:2017 pdf free.Microbiology of the food chain一Preparation of test samples, initial suspension
Such test portions are used to examine only the deep tissue and sampling is carried out after cauterization of the surface. Use scalpels and forceps to remove an appropriate area of skin from cuts of meat presented with skin on.
If packaged, remove the sample aseptically and place on a sterile tray. Remove a surface layer 2 mm to 5 mm thick from the upper surface to expose an area of approximately 5 cm by 5 cm with a sterile scalpel or knife. Cauterize this exposed surface using a blowtorch (6.1) until charring occurs. Using a fresh sterile knife or scalpel, remove a layer about 4 cm by 4 cm and 1 cm deep from below the charred area. Using sterile forceps and scalpel, remove the required test portion from the exposed area and place it in a tared sterile container or plastic bag.
Weigh the test portion and add nine times this mass of an appropriate diluent (ISO 6887-1) to make the 1 in 10 initial suspension.
Samples are taken without cauterization of the exposed surface.
If packaged, it may be necessary to remove the meat aseptically and place it on a sterile tray with the test surface uppermost. Use a sterilized or disinfected template [6.2) and apply to the designated area (see Annex A).
Using a sterile scalpel, cut along the inside edges of the template. Then, using sterile forceps to lift the test portion, cut across the whole area to a depth of 2 mm to 3 mm and place the pieces in a tared sterile container or plastic bag.
Samples are taken without cauterization of the exposed surface.
If packaged, it may be necessary to remove the meat aseptically and place it on a sterile tray with the test surface uppermost.
Using a sterile scalpel and forceps, cut a strip 1 cm wide along the centre of the greatest length. Cut the strip into small pieces and place them into a tared sterile container or plastic bag.EN ISO 6887-2 pdf download.
