ISO 3100-2:1988 PDF
Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination
Open preview (PDF)Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examinationTitle (English):
ISO 3100-2:1988
Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 4
- Publication date:
- June 23, 1988
- Edition:
- ISO IS 3100 edition 1 version 1
- ICS:
- 07.100.30
Description (English):
The method gives general instructions and specifies procedures to be followed after taking a laboratory sample. This may require the thawing and/or mincing of "open" samples or the pre-incubation, external sterilisation, and aseptic opening of products processed or packed in sealed units.
Technical details
- Technical committee
- ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
- SKU
- ISO 3100-2:1988
