{"id":622441,"date":"2024-11-05T23:48:51","date_gmt":"2024-11-05T23:48:51","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/iso-6887-22017\/"},"modified":"2024-11-05T23:48:51","modified_gmt":"2024-11-05T23:48:51","slug":"iso-6887-22017","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/iso\/iso-6887-22017\/","title":{"rendered":"ISO 6887-2:2017"},"content":{"rendered":"

ISO 6887-2:2017 sp\u00e9cifie des r\u00e8gles pour la pr\u00e9paration des \u00e9chantillons de viandes et produits carn\u00e9s et leur mise en suspension en vue de l'examen microbiologique, lorsque ces \u00e9chantillons n\u00e9cessitent une pr\u00e9paration diff\u00e9rente des m\u00e9thodes d\u00e9crites dans l'ISO 6887-1. L'ISO 6887-1 d\u00e9finit des r\u00e8gles g\u00e9n\u00e9rales pour la pr\u00e9paration de la suspension m\u00e8re et des dilutions en vue de l'examen microbiologique.<\/p>\n

ISO 6887-2:2017 exclut la pr\u00e9paration d'\u00e9chantillons en vue des m\u00e9thodes de d\u00e9nombrement et de recherche dans lesquelles les d\u00e9tails de pr\u00e9paration sont sp\u00e9cifi\u00e9s dans les Normes internationales applicables.<\/p>\n

ISO 6887-2:2017 est applicable aux viandes fra\u00eeches, crues et transform\u00e9es, aux volailles et aux gibiers, et leurs produits suivants:<\/p>\n

– r\u00e9frig\u00e9r\u00e9s ou congel\u00e9s;<\/p>\n

– sal\u00e9s ou ferment\u00e9s;<\/p>\n

– hach\u00e9s ou finement hach\u00e9s;<\/p>\n

– pr\u00e9parations \u00e0 base de viande;<\/p>\n

– viande s\u00e9par\u00e9e m\u00e9caniquement;<\/p>\n

– viandes cuisin\u00e9es;<\/p>\n

– viandes s\u00e9ch\u00e9es et fum\u00e9es \u00e0 divers degr\u00e9s de d\u00e9shydratation;<\/p>\n

– extraits de viande concentr\u00e9s;<\/p>\n

– \u00e9chantillons de carcasses excis\u00e9s et \u00e9couvillons issus de carcasses.<\/p>\n

ISO 6887-2:2017 exclut le pr\u00e9l\u00e8vement de carcasses (voir l'ISO 17604) et la pr\u00e9paration d'\u00e9chantillons au stade de production primaire (voir l'ISO 6887-6).<\/p>\n","protected":false},"excerpt":{"rendered":"

Microbiologie de la cha\u00eene alimentaire \u2014 Pr\u00e9paration des \u00e9chantillons, de la suspension m\u00e8re et des dilutions d\u00e9cimales en vue de l’examen microbiologique \u2014 Partie 2: R\u00e8gles sp\u00e9cifiques pour la pr\u00e9paration des viandes et produits carn\u00e9s<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
ISO<\/b><\/a><\/td>\n2017-03<\/td>\n16<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":622453,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[124,2634],"product_tag":[],"class_list":{"0":"post-622441","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-07-100-30","7":"product_cat-iso","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/622441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/622453"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=622441"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=622441"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=622441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}