ISO 6887-2:2003
What is the item title for ISO 6887-2:2003?
For ISO 6887-2:2003, item title is Microbiology 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 products; replacement named by the register is ISO 6887-2:2017; publication date is 2003-08-27, verified against its source on 2026-11-03.
29866,IS,,ISO 6887-2:2003,"Microbiology 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 products","Microbiologie des aliments — Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique — Partie 2: Règles spécifiques pour la préparation des viandes et produits à base de viande",2003-08-27,1,['07.100.30'],ISO/TC 34/SC 9,9599,[8246],[63336],"['en','fr']",15
— isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
- Identifier
- ISO 6887-2:2003 verified
- Item title
- Microbiology 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 products verified
- Replacement named by the register
- ISO 6887-2:2017 verified
- Publication date
- 2003-08-27 verified
Verified
Review by
Where each value comes from
The value above is stated away from the sentence quoted with the answer, so the passage that states it is shown here too.
Replacement named by the register
63336,IS,,ISO 6887-2:2017,"Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the preparation of meat and meat products","Microbiologie de la chaîne alimentaire — Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique — Partie 2: Règles spécifiques pour la préparation des viandes et produits carnés",2017-03-15,2,['07.100.30'],ISO/TC 34/SC 9
— all from isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv