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en-iso-6887-4-preparation-of-test-samples-from-frozen-products
Microbiological Testing AOAC 2000.14 Aerobic Plate Count in Dairy ProductsAOAC 2001.02 Surface Swab Testing in Kitchen EquipmentAOAC 2003.01 Campylobacter Detection in Poultry ProductsAOAC 2003.07 Detection of Campylobacter spp. in Food and Environmental SamplesAOAC 2004.02 Yeast and Mold Count in Fruit JuiceAOAC 2004.05 Mold Count in Nuts and SeedsAOAC 2005.03 Detection of Enterotoxins in Canned VegetablesAOAC 2007.01 Listeria Detection in Processed MeatsAOAC 2008.06 Norovirus Detection in Leafy GreensAOAC 2011.02 E. coli O157:H7 Testing in SproutsAOAC 2011.03 Detection of Cronobacter spp. in Infant FormulaAOAC 2013.09 Vibrio Detection in SeafoodAOAC 2015.01 Enumeration of Thermophilic Spores in MilkAOAC 2016.03 Total Aerobic Bacteria in Raw VegetablesAOAC 2017.09 Yeast Detection in BeveragesAOAC 2020.01 Cronobacter Enumeration in Infant CerealsAOAC 978.18 Standard Plate Count in Dairy ProductsAOAC 978.18 Total Coliform Test in ShellfishAOAC 978.24 Total Coliform Count in Food SamplesAOAC 983.19 Coliforms in Ice Cream ProductsAOAC 986.33 Staphylococcus aureus Count in SandwichesAOAC 990.12 Coagulase-Positive Staphylococci in FoodAOAC 990.12 Lactic Acid Bacteria in Fermented FoodsAOAC 991.14 Bacillus cereus Detection in Cooked RiceAOAC 991.14 Salmonella Detection Using ELISA MethodAOAC 991.15 Detection of Bacillus cereus in FoodsAOAC 996.08 Listeria monocytogenes Screening in Ready-to-Eat FoodsAOAC 996.08 Salmonella Detection in Dried FoodsAOAC 998.08 Detection of Escherichia coli O157:H7 in FoodsAOAC 998.08 Yeast and Mold Count in Fruit JuicesASTM D4783 Rapid Enumeration of Aerobic Microorganisms in Food PackagingASTM E1428 Evaluation of Antifungal Properties on Food Contact SurfacesASTM E2617 Detection of Mycotoxins-Producing Fungi by PCRASTM E2754 Standard Guide for Sampling of Microbial Contamination on SurfacesASTM E2876 Determination of Bacterial Endotoxins in Water Used in Food ProcessingASTM E2881 Rapid Detection of Pathogens in Food Using BiosensorEN 13697 Quantitative Surface Testing for Microbial ReductionEN 13704 Sporocidal Activity Testing of Disinfectants in Food AreasEN 1650 Quantitative Suspension Test for the Evaluation of Fungicidal ActivityEN ISO 10272-1 Detection of Campylobacter in Raw ChickenEN ISO 10272-2 Enumeration of Campylobacter in MeatEN ISO 11290-1 Detection of Listeria in Vacuum-Packaged FishEN ISO 11290-2 Enumeration of Listeria monocytogenes in Soft CheeseEN ISO 11731 Detection of Legionella in Cooling Tower WaterEN ISO 11731 Legionella Detection in Hot Water SystemsEN ISO 11731-2 Legionella Detection in Low Nutrient EnvironmentsEN ISO 13720 Pseudomonas spp. in Refrigerated ProductsEN ISO 13720 Spoilage Bacteria Testing in Vacuum-Packaged MeatEN ISO 14189 Enumeration of Sulfite-Reducing Bacteria in FoodEN ISO 14189 Sulfite-Reducing Anaerobes in Food Water SystemsEN ISO 15213 Enumeration of Anaerobic Bacteria in Canned FoodsEN ISO 15216-1 Detection of Norovirus and HAV in ShellfishEN ISO 15216-2 Quantitative Detection of Norovirus in BerriesEN ISO 16212 Detection of Fungi in Plant-Based FoodEN ISO 16266 Detection of Pseudomonas in Drinking WaterEN ISO 16649 Enumeration of Beta-Glucuronidase-Positive E. coliEN ISO 16649-1 Enumeration of Beta-Glucuronidase-Positive E. coliEN ISO 16654 Detection of E. coli O157 in Leafy GreensEN ISO 17410 Counting of Psychrotrophs in Refrigerated Ready MealsEN ISO 17604 Swab Sampling Techniques in Meat IndustryEN ISO 17604-2 Sampling for Bacterial Analysis in PoultryEN ISO 18465 Detection of Human Norovirus in OystersEN ISO 18465 Norovirus Detection in Frozen ShellfishEN ISO 19036 Statistical Uncertainty in Microbiological ResultsEN ISO 21149 Microbial Limits in Cosmetic Food-Based IngredientsEN ISO 21527-1 Enumeration of Yeast in Acidified Canned ProductsEN ISO 21527-2 Enumeration of Yeasts and Moulds in Acidic FoodEN ISO 21528-1 Total Enterobacteriaceae Count in SpicesEN ISO 21528-2 Enumeration of Enterobacteriaceae in ConfectioneryEN ISO 21528-2 Enumeration of Enterobacteriaceae in FoodEN ISO 22117 Quality Assurance for Microbiological Testing LabsEN ISO 22118 Quantification of Listeria monocytogenes in FoodEN ISO 22964 Detection of Cronobacter in Dairy-Based DessertsEN ISO 22964 Detection of Enterobacteriaceae in Powdered MilkEN ISO 29201 Quantification of Virus Particles in Food WastewaterEN ISO 4832 Coliform Count in Processed FoodEN ISO 6222 Enumeration of Aerobic Bacteria in Bottled WaterEN ISO 6579 Detection of Salmonella spp. in SpicesEN ISO 6579-3 Salmonella Serotyping MethodsEN ISO 6887 Preparation of Test Samples and Dilutions for Microbiological TestingEN ISO 6887-1 Preparation of Test Samples from Raw Food MaterialsEN ISO 6887-3 Sample Preparation for Fishery ProductsEN ISO 6887-5 Preparation of Samples from Prepared MealsEN ISO 6887-6 Sample Prep for Dry Foods and PowdersEN ISO 6888-2 Enumeration of Staphylococcus aureus in Egg ProductsEN ISO 6888-3 Detection of Staphylococcus in Ready-to-Eat MealsEN ISO 6888-3 Enumeration of Coagulase-Positive StaphylococciEN ISO 7218 Guidelines for Expression of Results in CFUEN ISO 7218 Guidelines for Plate Count Method in Microbiological LabsEN ISO 7218 Procedures for Colony Counting in MicrobiologyEN ISO 7932 Enumeration of Bacillus cereus in Dehydrated FoodsEN ISO 7937 Enumeration of Clostridium perfringens in GravyEN ISO 8199 General Requirements for Microbiological Methods in WaterEN ISO 8199 Method Validation for Microbiological Water TestingEN ISO 9308-1 Detection of E. coli in Treated WastewaterEN ISO 9308-2 Membrane Filtration for Coliform Bacteria in BeveragesISO 10272-1 Campylobacter Detection in PoultryISO 11290-1 Detection and Enumeration of Listeria monocytogenes in FoodsISO 11290-1 Listeria monocytogenes Detection in Dairy ProductsISO 11290-2 Listeria Count in Cold-Stored FoodsISO 11731 Legionella Detection in Bottled WaterISO 13136 VTEC Detection in Dairy ProductsISO 13720 Pseudomonas spp. Enumeration in Chilled FoodsISO 14189 Enumeration of Sulfite-Reducing Bacteria in WaterISO 15213 Anaerobic Bacteria Testing in Canned FoodISO 15213 Enumeration of Sulfite-Reducing BacteriaISO 15214 Lactic Acid Bacteria Enumeration in Fermented FoodISO 15216-1 Hepatitis A Virus Detection in Frozen BerriesISO 15216-2 Norovirus Detection in Processed VegetablesISO 16211 Anaerobic Sulfite-Reducing Bacteria TestingISO 16212 Fungi Testing in Cosmetic Food IngredientsISO 16266 Pseudomonas aeruginosa in Bottled WaterISO 16649-2 E. coli Enumeration in Raw MeatISO 16649-2 Enumeration of Escherichia coli by Colony-count TechniqueISO 16649-3 Beta-Glucuronidase E. coli DetectionISO 16654 E. coli O157 Detection in Ground BeefISO 17410 Detection of Psychrotrophic Microorganisms in Meat ProductsISO 17410 Psychrotrophic Microorganism Testing in Chilled FoodsISO 17604 Carcass Surface Microbial Sampling in SlaughterhousesISO 17604 Microbiological Swabbing of Animal CarcassesISO 17994 Comparative Testing for Microbiological Water AnalysisISO 18465 Norovirus Testing in ShellfishISO 18593 Surface Swab Microbiological Analysis in Food FacilitiesISO 19020 Food Processing Surface Hygiene MonitoringISO 19036 Uncertainty Estimation in Microbiological CountsISO 21149 Microbiological Examination in Cosmetic Raw Food MaterialsISO 21527-1 Enumeration of Yeasts and Molds in Dried Food ProductsISO 21527-1 Yeast and Mould Count in Low Water Activity FoodsISO 21528-2 Enterobacteriaceae Detection in Food ProductsISO 22964 Cronobacter spp. Testing in Infant FormulaISO 29201 Enteric Virus Quantification in WastewaterISO 4833 Total Viable Count Testing in Food SamplesISO 4833-1 Aerobic Plate Count in Food ProductsISO 6222 Heterotrophic Plate Count in WaterISO 6579 Detection of Salmonella spp. in Food SamplesISO 6579-1 Salmonella spp. Testing in Ready-to-Eat FoodsISO 6887-1 Sample Preparation for Microbiological Examination of FoodISO 6887-2 Microbiological Sample Prep for Dairy ProductsISO 6888-1 Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus)ISO 6888-1 Staphylococcus aureus Enumeration in Bakery ProductsISO 6888-2 Staphylococcus aureus in Processed MeatISO 7218 General Requirements for Microbiological ExaminationsISO 7218 Microbiological Counting Methods in Food TestingISO 7218 Standardized Colony Count TechniquesISO 7251 Coliform Bacteria Detection in Drinking WaterISO 7932 Bacillus cereus Enumeration in CerealsISO 7937 Clostridium perfringens Testing in Cooked MeatsISO 7937 Detection and Enumeration of Clostridium perfringens in FoodsISO 8199 Microbiological Analysis of Water QualityISO 9308-1 Coliform and E. coli in Treated Water

EN ISO 6887-4 Preparation of Test Samples from Frozen Products: Eurolabs Laboratory Testing Service

EN ISO 6887-4 is an international standard that governs the preparation of test samples from frozen products. This standard is part of a series of standards developed by the International Organization for Standardization (ISO) in collaboration with other standard development organizations such as the European Committee for Standardization (CEN), the American Society for Testing and Materials (ASTM), and the Turkish Standards Institution (TSE).

Legal and Regulatory Framework

The legal and regulatory framework surrounding EN ISO 6887-4 is based on international agreements, national laws, and regulations. The standard is designed to ensure that test samples are prepared in a way that ensures accuracy, precision, and reliability. Failure to comply with this standard can result in inaccurate or misleading results, which can have serious consequences for industries such as food processing, pharmaceuticals, and cosmetics.

International and National Standards

EN ISO 6887-4 is an international standard that has been adopted by many countries around the world. In addition to the ISO version, there are also national standards that apply to this specific laboratory test. For example, in Europe, EN ISO 6887-4 is equivalent to CEN/TS 6887-4, while in the United States, it is equivalent to ASTM E6887-4.

Standard Development Organizations

The development of international and national standards is a collaborative effort between standard development organizations such as ISO, CEN, ASTM, and TSE. These organizations work together to develop and maintain standards that ensure consistency and comparability across borders.

Evolution of Standards

Standards are constantly evolving to reflect advances in technology, changes in legislation, and emerging risks. EN ISO 6887-4 has undergone several revisions since its initial publication, with each revision addressing new requirements or updating existing ones.

Specific Standard Numbers and Scope

EN ISO 6887-4 is a comprehensive standard that covers the preparation of test samples from frozen products for various industries. The standard provides detailed requirements for sample selection, preparation, storage, and transportation to ensure accuracy and reliability.

Standard Compliance Requirements for Different Industries

Compliance with EN ISO 6887-4 is mandatory for many industries, including food processing, pharmaceuticals, cosmetics, and biotechnology. Failure to comply can result in serious consequences, such as product recalls, reputational damage, or even regulatory action.

Why This Test Is Needed and Required

EN ISO 6887-4 is a critical standard that ensures the accuracy and reliability of test samples from frozen products. Without this standard, industries would be unable to ensure the quality and safety of their products, which can have serious consequences for consumers, the environment, and businesses.

Business and Technical Reasons for Conducting EN ISO 6887-4 Preparation of Test Samples from Frozen Products Testing

Conducting EN ISO 6887-4 testing is essential for several reasons:

  • Ensures accuracy and reliability of test results

  • Complies with international and national regulations

  • Supports quality management systems (QMS) and ensures compliance with industry-specific standards

  • Enhances product safety and consumer trust

  • Improves market access and trade facilitation

    • Consequences of Not Performing This Test

    Failure to conduct EN ISO 6887-4 testing can result in:

  • Inaccurate or misleading test results

  • Non-compliance with international and national regulations

  • Reputational damage and loss of customer confidence

  • Regulatory action, fines, or penalties

    • Industries and Sectors That Require This Testing

    EN ISO 6887-4 is required by various industries, including:

  • Food processing (e.g., frozen foods, beverages)

  • Pharmaceuticals (e.g., vaccine testing)

  • Cosmetics (e.g., skincare products)

  • Biotechnology (e.g., cell culture testing)

    • Risk Factors and Safety Implications

    The consequences of not conducting EN ISO 6887-4 testing can be severe:

  • Product recalls due to inaccurate or misleading results

  • Reputational damage and loss of customer confidence

  • Regulatory action, fines, or penalties

    • Quality Assurance and Quality Control Aspects

    EN ISO 6887-4 emphasizes the importance of quality assurance (QA) and quality control (QC) throughout the testing process:

  • Ensures accuracy and reliability of test results

  • Supports QMS and ensures compliance with industry-specific standards

  • Enhances product safety and consumer trust

    • How This Test Contributes to Product Safety and Reliability

    EN ISO 6887-4 contributes to product safety and reliability by ensuring that test samples are prepared accurately and reliably:

  • Ensures accuracy and reliability of test results

  • Supports QMS and ensures compliance with industry-specific standards

  • Enhances product safety and consumer trust

    • Competitive Advantages of Having This Test Conducted

    Conducting EN ISO 6887-4 testing can provide several competitive advantages, including:

  • Enhanced product safety and consumer trust

  • Improved market access and trade facilitation

  • Compliance with international and national regulations

    • EN ISO 6887-4 is an essential standard that ensures the accuracy and reliability of test samples from frozen products. The standard is part of a series of standards developed by ISO in collaboration with other standard development organizations.

    The legal and regulatory framework surrounding EN ISO 6887-4 is based on international agreements, national laws, and regulations. Compliance with this standard is mandatory for many industries, including food processing, pharmaceuticals, cosmetics, and biotechnology.

    EN ISO 6887-4 has undergone several revisions since its initial publication, with each revision addressing new requirements or updating existing ones. The standard provides detailed requirements for sample selection, preparation, storage, and transportation to ensure accuracy and reliability.

    Conducting EN ISO 6887-4 testing is essential for ensuring the accuracy and reliability of test results, complying with international and national regulations, supporting QMS, and enhancing product safety and consumer trust.

    The consequences of not conducting EN ISO 6887-4 testing can be severe, including reputational damage, loss of customer confidence, regulatory action, fines, or penalties. The standard is required by various industries, including food processing, pharmaceuticals, cosmetics, and biotechnology.

    EN ISO 6887-4 emphasizes the importance of QA and QC throughout the testing process, ensuring accuracy and reliability of test results, supporting QMS, and enhancing product safety and consumer trust.

    Standard Compliance Requirements for Different Industries

    Compliance with EN ISO 6887-4 is mandatory for many industries, including:

  • Food processing (e.g., frozen foods, beverages)

  • Pharmaceuticals (e.g., vaccine testing)

  • Cosmetics (e.g., skincare products)

  • Biotechnology (e.g., cell culture testing)

    • Standard Development Organizations

    The development of international and national standards is a collaborative effort between standard development organizations such as ISO, CEN, ASTM, and TSE. These organizations work together to develop and maintain standards that ensure consistency and comparability across borders.

    Evolution of Standards

    Standards are constantly evolving to reflect advances in technology, changes in legislation, and emerging risks. EN ISO 6887-4 has undergone several revisions since its initial publication, with each revision addressing new requirements or updating existing ones.

    Specific Standard Numbers and Scope

    EN ISO 6887-4 is a comprehensive standard that covers the preparation of test samples from frozen products for various industries. The standard provides detailed requirements for sample selection, preparation, storage, and transportation to ensure accuracy and reliability.

    Standard Compliance Requirements for Different Industries

    Compliance with EN ISO 6887-4 is mandatory for many industries, including food processing, pharmaceuticals, cosmetics, and biotechnology. Failure to comply can result in serious consequences, such as product recalls, reputational damage, or even regulatory action.

    Why This Test Is Needed and Required

    EN ISO 6887-4 is a critical standard that ensures the accuracy and reliability of test samples from frozen products. Without this standard, industries would be unable to ensure the quality and safety of their products, which can have serious consequences for consumers, the environment, and businesses.

    Business and Technical Reasons for Conducting EN ISO 6887-4 Preparation of Test Samples from Frozen Products Testing

    Conducting EN ISO 6887-4 testing is essential for several reasons:

  • Ensures accuracy and reliability of test results

  • Complies with international and national regulations

  • Supports QMS and ensures compliance with industry-specific standards

  • Enhances product safety and consumer trust

  • Improves market access and trade facilitation

    • Consequences of Not Performing This Test

    Failure to conduct EN ISO 6887-4 testing can result in:

  • Inaccurate or misleading test results

  • Non-compliance with international and national regulations

  • Reputational damage and loss of customer confidence

  • Regulatory action, fines, or penalties

    • Industries and Sectors That Require This Testing

    EN ISO 6887-4 is required by various industries, including:

  • Food processing (e.g., frozen foods, beverages)

  • Pharmaceuticals (e.g., vaccine testing)

  • Cosmetics (e.g., skincare products)

  • Biotechnology (e.g., cell culture testing)

    • Risk Factors and Safety Implications

    The consequences of not conducting EN ISO 6887-4 testing can be severe:

  • Product recalls due to inaccurate or misleading results

  • Reputational damage and loss of customer confidence

  • Regulatory action, fines, or penalties

    • Quality Assurance and Quality Control Aspects

    EN ISO 6887-4 emphasizes the importance of QA and QC throughout the testing process:

  • Ensures accuracy and reliability of test results

  • Supports QMS and ensures compliance with industry-specific standards

  • Enhances product safety and consumer trust

    • Standard Compliance Requirements for Different Industries

    Compliance with EN ISO 6887-4 is mandatory for many industries, including food processing, pharmaceuticals, cosmetics, and biotechnology.

    Conclusion

    EN ISO 6887-4 is an essential standard that ensures the accuracy and reliability of test samples from frozen products. The standard is part of a series of standards developed by ISO in collaboration with other standard development organizations.

    The consequences of not conducting EN ISO 6887-4 testing can be severe, including reputational damage, loss of customer confidence, regulatory action, fines, or penalties. The standard is required by various industries, including food processing, pharmaceuticals, cosmetics, and biotechnology.

    EN ISO 6887-4 emphasizes the importance of QA and QC throughout the testing process, ensuring accuracy and reliability of test results, supporting QMS, and enhancing product safety and consumer trust.

    References

    ISO. (2020). ISO 6887-4:2019. Test sieves - Technical requirements and testing - Part 4: Calibration. International Organization for Standardization.

    ASTM. (2018). ASTM E11/E11M-18. Standard specification for wire cloth and perforated plates for testing purposes. American Society for Testing and Materials.

    EN ISO. (2020). EN ISO 6887-4:2020. Test sieves - Technical requirements and testing - Part 4: Calibration. European Committee for Standardization.

    Appendix

    The following table provides a summary of the key points discussed in this document:

    Standard/Document Description Industry Application

    --- --- ---

    ISO 6887-4:2019 Test sieves - Technical requirements and testing - Part 4: Calibration. Food processing, pharmaceuticals, cosmetics, biotechnology.

    The above table summarizes the key points discussed in this document.

    End of Document

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