ILNAS-EN ISO 6887-5:2020 - Preview only Copy via ILNAS e-Shop

ILNAS-EN ISO 6887-5:2020

Microbiology of the food chain -

Preparation of test samples, initial
suspension and decimal dilutions for
microbiological examination - Part 5:
Microbiologie de la chaîne alimentaire -
Préparation des échantillons, de la
suspension mère et des dilutions
décimales en vue de l'examen
Mikrobiologie der Lebensmittelkette -
Vorbereitung von Untersuchungsproben
und Herstellung von Erstverdünnungen
und von Dezimalverdünnungen für

05/2020
 ILNAS-EN ISO 6887-5:2020

National Foreword

This European Standard EN ISO 6887-5:2020 was adopted as Luxembourgish Standard

ILNAS-EN ISO 6887-5:2020.

Every interested party, which is member of an organization based in Luxembourg, can

participate for FREE in the development of Luxembourgish (ILNAS), European (CEN,
CENELEC) and International (ISO, IEC) standards:

- Participate in the design of standards

- Foresee future developments
- Participate in technical committee meetings
ILNAS-EN ISO 6887-5:2020 - Preview only Copy via ILNAS e-Shop

https://portail-qualite.public.lu/fr/normes-normalisation/participer-normalisation.html

THIS PUBLICATION IS COPYRIGHT PROTECTED

Nothing from this publication may be reproduced or utilized in
any form or by any mean - electronic, mechanical, photocopying
or any other data carries without prior permission!
 
ILNAS-EN ISO 6887-5:2020
 EN ISO 6887-5
 
2
"    ƒ›ʹͲʹͲ

Ͳ͹ǤͳͲͲǤ͵Ͳ —’‡”•‡†‡• ͸ͺͺ͹ǦͷǣʹͲͳͲ

‰Ž‹•Š‡”•‹‘

 ‹ ”‘„‹‘Ž‘‰›‘ˆ–Š‡ˆ‘‘† Šƒ‹Ǧ”‡’ƒ”ƒ–‹‘‘ˆ–‡•–
•ƒ’Ž‡•ǡ‹‹–‹ƒŽ•—•’‡•‹‘ƒ††‡ ‹ƒŽ†‹Ž—–‹‘•ˆ‘”
‹ ”‘„‹‘Ž‘‰‹ ƒŽ‡šƒ‹ƒ–‹‘Ǧƒ”–ͷǣ’‡ ‹ˆ‹ ”—Ž‡•ˆ‘”–Š‡
’”‡’ƒ”ƒ–‹‘‘ˆ‹Žƒ†‹Ž’”‘†— –•ȋ ͸ͺͺ͹ǦͷǣʹͲʹͲȌ
ILNAS-EN ISO 6887-5:2020 - Preview only Copy via ILNAS e-Shop

‹ ”‘„‹‘Ž‘‰‹‡†‡Žƒ ŠƒÁ‡ƒŽ‹‡–ƒ‹”‡Ǧ”±’ƒ”ƒ–‹‘  ‹”‘„‹‘Ž‘‰‹‡˜‘‡„‡•‹––‡Ž—† —––‡”‹––‡ŽǦ

†‡•± Šƒ–‹ŽŽ‘•ǡ†‡Žƒ•—•’‡•‹‘°”‡‡–†‡•†‹Ž—–‹‘• ‘”„‡”‡‹–—‰˜‘–‡”•— Š—‰•’”‘„‡—†
†± ‹ƒŽ‡•‡˜—‡†‡Ž̵‡šƒ‡‹ ”‘„‹‘Ž‘‰‹“—‡Ǧƒ”–‹‡ ‡”•–‡ŽŽ—‰˜‘”•–˜‡”†ò—‰‡—†˜‘
ͷǣ°‰Ž‡••’± ‹ˆ‹“—‡•’‘—”Žƒ’”±’ƒ”ƒ–‹‘†—Žƒ‹–‡–†‡• ‡œ‹ƒŽ˜‡”†ò—‰‡ˆò”‹”‘„‹‘Ž‘‰‹• Š‡
’”‘†—‹–•Žƒ‹–‹‡”•ȋ ͸ͺͺ͹ǦͷǣʹͲʹͲȌ –‡”•— Š—‰‡Ǧ‡‹Žͷǣ’‡œ‹ˆ‹• Š‡‡‰‡Žˆò”†‹‡
‘”„‡”‡‹–—‰˜‘‹Ž Š—†‹Ž Š‡”œ‡—‰‹••‡ȋ 
͸ͺͺ͹ǦͷǣʹͲʹͲȌ

Š‹•—”‘’‡ƒ–ƒ†ƒ”†™ƒ•ƒ’’”‘˜‡†„›‘ͳͻ’”‹ŽʹͲʹͲǤ

‡„‡”•ƒ”‡„‘—†–‘ ‘’Ž›™‹–Š–Š‡Ȁ –‡”ƒŽ‡‰—Žƒ–‹‘•™Š‹ Š•–‹’—Žƒ–‡–Š‡ ‘†‹–‹‘•ˆ‘”‰‹˜‹‰–Š‹•
—”‘’‡ƒ–ƒ†ƒ”†–Š‡•–ƒ–—•‘ˆƒƒ–‹‘ƒŽ•–ƒ†ƒ”†™‹–Š‘—–ƒ›ƒŽ–‡”ƒ–‹‘Ǥ’Ǧ–‘Ǧ†ƒ–‡Ž‹•–•ƒ†„‹„Ž‹‘‰”ƒ’Š‹ ƒŽ”‡ˆ‡”‡ ‡•
‘ ‡”‹‰•— Šƒ–‹‘ƒŽ•–ƒ†ƒ”†•ƒ›„‡‘„–ƒ‹‡†‘ƒ’’Ž‹ ƒ–‹‘–‘–Š‡Ǧƒƒ‰‡‡–‡–”‡‘”–‘ƒ›
‡„‡”Ǥ

Š‹•—”‘’‡ƒ–ƒ†ƒ”†‡š‹•–•‹–Š”‡‡‘ˆˆ‹ ‹ƒŽ˜‡”•‹‘•ȋ‰Ž‹•Šǡ ”‡ Šǡ ‡”ƒȌǤ˜‡”•‹‘‹ƒ›‘–Š‡”Žƒ‰—ƒ‰‡ƒ†‡„›
–”ƒ•Žƒ–‹‘—†‡”–Š‡”‡•’‘•‹„‹Ž‹–›‘ˆƒ‡„‡”‹–‘‹–•‘™Žƒ‰—ƒ‰‡ƒ†‘–‹ˆ‹‡†–‘–Š‡Ǧƒƒ‰‡‡–
‡–”‡Šƒ•–Š‡•ƒ‡•–ƒ–—•ƒ•–Š‡‘ˆˆ‹ ‹ƒŽ˜‡”•‹‘•Ǥ

‡„‡”•ƒ”‡–Š‡ƒ–‹‘ƒŽ•–ƒ†ƒ”†•„‘†‹‡•‘ˆ—•–”‹ƒǡ‡Ž‰‹—ǡ—Ž‰ƒ”‹ƒǡ”‘ƒ–‹ƒǡ›’”—•ǡœ‡ Š‡’—„Ž‹ ǡ‡ƒ”ǡ•–‘‹ƒǡ
‹Žƒ†ǡ ”ƒ ‡ǡ ‡”ƒ›ǡ ”‡‡ ‡ǡ —‰ƒ”›ǡ ‡Žƒ†ǡ ”‡Žƒ†ǡ –ƒŽ›ǡƒ–˜‹ƒǡ‹–Š—ƒ‹ƒǡ—š‡„‘—”‰ǡƒŽ–ƒǡ‡–Š‡”Žƒ†•ǡ‘”™ƒ›ǡ
‘Žƒ†ǡ‘”–—‰ƒŽǡ‡’—„Ž‹ ‘ˆ‘”–Šƒ ‡†‘‹ƒǡ‘ƒ‹ƒǡ‡”„‹ƒǡŽ‘˜ƒ‹ƒǡŽ‘˜‡‹ƒǡ’ƒ‹ǡ™‡†‡ǡ™‹–œ‡”Žƒ†ǡ—”‡›ƒ†
‹–‡†‹‰†‘Ǥ





    

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CEN-CENELECManagement Centre: Rue de la Science 23, B-1040 Brussels

̹ʹͲʹͲ ŽŽ”‹‰Š–•‘ˆ‡š’Ž‘‹–ƒ–‹‘‹ƒ›ˆ‘”ƒ†„›ƒ›‡ƒ•”‡•‡”˜‡† ‡ˆǤ‘Ǥ ͸ͺͺ͹ǦͷǣʹͲʹͲ

™‘”Ž†™‹†‡ˆ‘”ƒ–‹‘ƒŽ‡„‡”•Ǥ
 EN ISO 6887-5:2020 (E) ILNAS-EN ISO 6887-5:2020

Contents Page

European foreword....................................................................................................................................................... 3
ILNAS-EN ISO 6887-5:2020 - Preview only Copy via ILNAS e-Shop

2
 ILNAS-EN ISO 6887-5:2020 EN ISO 6887-5:2020 (E)

European foreword

This document (EN ISO 6887-5:2020) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 463 “Microbiology of the food chain” the
secretariat of which is held by AFNOR.

This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by November 2020, and conflicting national standards
shall be withdrawn at the latest by November 2020.

Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

This document supersedes EN ISO 6887-5:2010.

ILNAS-EN ISO 6887-5:2020 - Preview only Copy via ILNAS e-Shop

According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.

Endorsement notice

The text of ISO 6887-5:2020 has been approved by CEN as EN ISO 6887-5:2020 without any
modification.

3
 INTERNATIONAL
ILNAS-EN ISO 6887-5:2020
ISO
STANDARD 6887-5

Second edition
2020-04

Microbiology of the food chain —

Preparation of test samples, initial
ILNAS-EN ISO 6887-5:2020 - Preview only Copy via ILNAS e-Shop

suspension and decimal dilutions for

microbiological examination —
Part 5:
’‡ ‹ϐ‹ ”—Ž‡•ˆ‘”–Š‡’”‡’ƒ”ƒ–‹‘‘ˆ
milk and milk products
Microbiologie de la chaîne alimentaire — Préparation des
échantillons, de la suspension mère et des dilutions décimales en vue
de l'examen microbiologique —
ƒ”–‹‡ͻǣ°‰Ž‡••’± ‹ϔ‹“—‡•’‘—”Žƒ’”±’ƒ”ƒ–‹‘†—Žƒ‹–‡–†‡•’”‘†—‹–•
laitiers

Reference number
ISO 6887-5:2020(E)

© ISO 2020
 ISO 6887-5:2020(E) ILNAS-EN ISO 6887-5:2020
ILNAS-EN ISO 6887-5:2020 - Preview only Copy via ILNAS e-Shop

COPYRIGHT PROTECTED DOCUMENT

© ISO 2020
ŽŽ”‹‰Š–•”‡•‡”˜‡†ǤŽ‡••‘–Š‡”™‹•‡•’‡ ‹ϐ‹‡†ǡ‘””‡“—‹”‡†‹–Š‡ ‘–‡š–‘ˆ‹–•‹’Ž‡‡–ƒ–‹‘ǡ‘’ƒ”–‘ˆ–Š‹•’—„Ž‹ ƒ–‹‘ƒ›
„‡”‡’”‘†— ‡†‘”—–‹Ž‹œ‡†‘–Š‡”™‹•‡‹ƒ›ˆ‘”‘”„›ƒ›‡ƒ•ǡ‡Ž‡ –”‘‹ ‘”‡ Šƒ‹ ƒŽǡ‹ Ž—†‹‰’Š‘–‘ ‘’›‹‰ǡ‘”’‘•–‹‰
‘–Š‡‹–‡”‡–‘”ƒ‹–”ƒ‡–ǡ™‹–Š‘—–’”‹‘”™”‹––‡’‡”‹••‹‘Ǥ‡”‹••‹‘ ƒ„‡”‡“—‡•–‡†ˆ”‘‡‹–Š‡” ƒ––Š‡ƒ††”‡••
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Website: www.iso.org
Published in Switzerland

ii © ISO 2020 – All rights reserved

 ILNAS-EN ISO 6887-5:2020 ISO 6887-5:2020(E)

Contents Page

Foreword ........................................................................................................................................................................................................................................ iv
1 Scope ................................................................................................................................................................................................................................. 1
2 Normative references ...................................................................................................................................................................................... 1
͵ ‡”•ƒ††‡ϐ‹‹–‹‘• ..................................................................................................................................................................................... 2
4 Principle ........................................................................................................................................................................................................................ 2
5 Diluents .......................................................................................................................................................................................................................... 2
5.1 List of diluents ......................................................................................................................................................................................... 2
5.2 Distribution and sterilization of the diluents ............................................................................................................... 5
5.3 Performance testing for diluents............................................................................................................................................. 5
6 Apparatus..................................................................................................................................................................................................................... 6
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7 Sampling........................................................................................................................................................................................................................ 6
8 General procedures ........................................................................................................................................................................................... 6
ͺǤͳ ‡‡”ƒŽ ........................................................................................................................................................................................................... 6
8.2 Frozen products ..................................................................................................................................................................................... 6
ͺǤ͵ ƒ”†ƒ††”›’”‘†— –• ..................................................................................................................................................................... 7
ͺǤͶ ‹“—‹†ƒ†‘Ǧ˜‹• ‘—•’”‘†— –•............................................................................................................................................ 7
8.5 Multi-component products........................................................................................................................................................... 7
8.6 Acidic products ....................................................................................................................................................................................... 7
8.7 High-fat foods (fat content > 20 % mass fraction) ................................................................................................... 7
ͻ ’‡ ‹ϐ‹ ’”‘ ‡†—”‡•............................................................................................................................................................................................ 7
ͻǤͳ ‹Žƒ†Ž‹“—‹†‹Ž’”‘†— –• .................................................................................................................................................... 7
ͻǤʹ ‡Š›†”ƒ–‡†‹Žǡ†‡Š›†”ƒ–‡†•™‡‡–™Š‡›ǡ†‡Š›†”ƒ–‡†ƒ ‹†™Š‡›ǡ†‡Š›†”ƒ–‡†
buttermilk and lactose...................................................................................................................................................................... 7
9.3 Cheese and cheese products ....................................................................................................................................................... 8
ͻǤͶ  ‹† ƒ•‡‹ǡŽƒ –‹  ƒ•‡‹ǡ”‡‡– ƒ•‡‹ƒ† ƒ•‡‹ƒ–‡ ........................................................................................ 8
ͻǤͶǤͳ ‡‡”ƒŽ ƒ•‡ ......................................................................................................................................................................... 8
9.4.2 Special case: Rennet casein..................................................................................................................................... 8
9.5 Butter .............................................................................................................................................................................................................. 8
9.6 Milk-based ice-cream ........................................................................................................................................................................ 9
ͻǤ͹ ‹ŽǦ„ƒ•‡† —•–ƒ”†ǡ†‡••‡”–•ƒ†•™‡‡– ”‡ƒȋ’ εͷȌ .................................................................................... 9
ͻǤͺ ‹ŽǦ„ƒ•‡†ˆ‡”‡–‡†‹Ž•ǡ›‘‰—”–ǡ’”‘„‹‘–‹ •‹Ž’”‘†— –•ƒ†•‘—” ”‡ƒȋ’ δͷȌ .... 9
ͻǤͻ ‡Š›†”ƒ–‡†‹ŽǦ„ƒ•‡†‹ˆƒ–ˆ‘‘†•™‹–Š‘”™‹–Š‘—–’”‘„‹‘–‹ • ................................................................ 9
10 Further decimal dilutions ........................................................................................................................................................................ 10
Bibliography ............................................................................................................................................................................................................................. 11

© ISO 2020 – All rights reserved iii