Overview
EN ISO 6887-3:2017/A1:2020 is an amendment to Part 3 of the ISO 6887 series - Microbiology of the food chain: Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. This CEN-adopted amendment (approved October 2020, published nationally in December 2020) adds specific sample preparation rules for raw marine gastropods (e.g., whelks, periwinkles) and refines handling and temperature guidance for fish and fishery product samples. It is intended to ensure reproducible, traceable preparation of samples for microbiological testing.
Key topics and technical requirements
- Scope update: Adds procedures specific to raw marine gastropods to ISO 6887-3:2017.
- Temperature handling (clause 7.2.5): For samples received within 4 hours of collection, internal air/sample temperature should be lower than the temperature recorded at sampling time.
- Procedure cross-reference (clause 7.3): Laboratories are to use the specific procedures given in clauses 7.2.2, 7.2.4 and 7.2.5 for relevant sample types.
- Gastropod sample preparation (new clause 9.1.10):
- Wash at least 10 individuals under running potable water and place on a sterile tray.
- Extract the animal body using forceps, a winkle picker or shellfish picker; shells can be cracked with a hammer.
- Dice the flesh and remove shell debris with forceps to ease homogenization.
- Prepare an initial suspension of approximately 1 in 3 in diluent; homogenize using a rotary or peristaltic homogenizer (reference to clause 6.1).
- After homogenization, add diluent to obtain an accurate 1 in 10 suspension for downstream microbiological tests.
Applications and users
This amendment is directly applicable to:
- Microbiology laboratories performing routine or regulatory testing of fish and fishery products, especially raw marine gastropods.
- Seafood producers and processors establishing sampling and testing protocols for product safety and quality control.
- Regulatory bodies and food safety auditors evaluating compliance with standardized microbiological sample preparation methods.
- Research institutions studying seafood-associated microorganisms where standardized sample handling is essential for comparable results.
Benefits include improved reproducibility of results, clearer handling/temperature requirements, and harmonized procedures across CEN/ISO member countries.
Related standards
- Part of the ISO 6887 series (other parts cover general rules and different food categories). Consult the ISO catalogue or national standards bodies for the complete set and any additional amendments.
Keywords: ISO 6887-3, EN ISO 6887-3:2017/A1:2020, microbiology of the food chain, sample preparation, raw marine gastropods, initial suspension, decimal dilutions, homogenization, seafood microbiology.
