AS 5013.11.2-2006
食品微生物学.方法11.2:食品和牲畜饲料的微生物学.微生物检验用试样的制备、初始悬浮物和十进制稀释法.肉和肉制品制备用具体规则

Food microbiology - Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of meat and meat products


 

 

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标准号
AS 5013.11.2-2006
发布日期
2006年12月29日
实施日期
废止日期
中国标准分类号
C53
国际标准分类号
07.100.30;67.020
发布单位
澳大利亚标准协会
引用标准
ISO 17604 ISO 6887-1:1999 ISO 7218
适用范围
WARNING — The use of this standard may involve hazardous materials, operations and equipment. It is the responsibility of the user of this standard to establish appropriate safety and health practices and to determine the applicability of regulatory limitations prior the use. This part of ISO 6887 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require a different preparation from the method described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the method of preparation is described in the relevant International Standard concerning that microorganism. This part of ISO 6887 is applicable to the following fresh, raw and processed meats and poultry and their products:  refrigerated or frozen;  cured or fermented;  minced or comminuted;  delicatessen meats;  pre-cooked meals or poultry based meals;  dried and smoked meats at various degrees of dehydration;  concentrated meat extracts. This part of ISO 6887 is not applicable to the following products whose microbiological examination is described in other International Standards:  canned products;  other products (see ISO 6887-4). NOTE 1 Milk and milk products are dealt with in ISO 8261. NOTE 2 The meat from wild animals (from game slaughtering or game shooting) can be analysed following the applicable techniques described here for similar products.

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