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Food microbiology, Method 11.3: Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Specific rules for the preparation of fish and fishery products (ISO 6887-3:2017, MOD)

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English

Published date

04-26-2024

Publisher

Standards Australia

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AS 5013.11.3:2024 identically adopts and modifies ISO 6887 3:2017 and ISO 6887 3:2017/Amd 1:2020, which 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 methods described in AS 5013.11.1

Committee	FT-035
DocumentType	Standard
ISBN	978 1 76139 593 2
Pages	18
PublisherName	Standards Australia
Status	Current
Supersedes	AS 5013.11.3-2012 DR AS 5013.11.3:2023

Originated as AS 1766.3.5-1983 and AS 5013.11.3-2006. Previous editions AS/NZS 1766.3.5:1999 and AS 5013.11.3-2006. Revised, amalgamated and designated as AS 5013.11.3-2012. Second edition 2024.