ISO 3100-2:1988Withdrawn

Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination

Viandes et produits à base de viande — Échantillonnage et préparation des échantillons pour essai — Partie 2: Préparation des échantillons pour essai en vue de l'examen microbiologique

Abstract / scope

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.

Life cycle

Replaced by

ISO/NP 3100-2Deleted (project abandoned)Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examinationInternational Standard · ISO/TC 34/SC 6 ISO 6887-2:2003WithdrawnMicrobiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the preparation of meat and meat productsInternational Standard · Published 27 Aug 2003 · ISO/TC 34/SC 9