AS 5013.11.4-2006
食品微生物学.方法11.4: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.除奶和奶制品、肉和肉制品及鱼和鱼制品以外的产品制备用专用规则

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 products other than milk and milk products,

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标准号

AS 5013.11.4-2006

发布日期

2006年12月29日

实施日期

废止日期

无

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 6887-1:1999 ISO 6887-2:2003 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 samples and decimal dilutions for the microbiological examination of food products other than those covered in other parts of ISO 6887. 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 methods of preparation are described in the relevant International Standard concerning that microorganism. This part of ISO 6887 is applicable to the following products:  general case for acidic products (see 8.2);  foods with a high fat content, excluding margarine and spreads (see 8.3);  flours, whole cereal grains, cereal by-products, animal feeds and cattle cake (see 9.1);  very hard products, e.g. cassava (see 9.2);  gelatine (see 9.3);  margarine and spreads (see 9.4);  dehydrated products and freeze-dried products (except dairy products and egg products) (see 9.5);  egg and egg products (see 9.6);  fermented products (products containing live microorganisms) (see 9.7);  pastries and cakes (9.8). NOTE Milk and milk products are dealt with in ISO 8261.

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