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SN/T 3934-2014: Method of Howard mold counting in export food
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 3934-2014 | English | 209 |
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Method of Howard mold counting in export food
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SN/T 3934-2014
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Basic data | Standard ID | SN/T 3934-2014 (SN/T3934-2014) | | Description (Translated English) | Method of Howard mold counting in export food | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 8,818 | | Date of Issue | 4/9/2014 | | Date of Implementation | 11/1/2014 | | Quoted Standard | GB/T 6682 | | Regulation (derived from) | State inspection certification (2014) 210 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the direct microscopic counting method Howard molds in food exports. This standard applies to fruit and vegetable products (including fruits, puree juice, jam, canned fruits, tomato juice, tomato sauce, canned tomato sauce, etc.), | SN/T 3934-2014: Method of Howard mold counting in export food---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(Howard mold in food exports counting method)
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Food exports Howard mold counting method
Issued on. 2014-04-09
2014-11-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard is based on GB/T 1.1-2009 given rule drafting.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. Shanxi People's Republic of China Exit Inspection and Quarantine, People's Republic of China Entry-Exit Inspection and Shunde
Quarantine Bureau.
The main drafters. Zhang Min love, Zhang Jianjun, Yuan Li, Li Weihua, Fan Yuanyuan, Dijin Yi, Yao Yating, WANG Chun-xia, Wang Dongbin.
Food exports Howard mold counting method
1 Scope
This standard specifies the direct microscopic counting method Howard molds in food exports.
This standard applies to fruit and vegetable products (including fruits, puree juice, jam, canned fruits, tomato juice, tomato sauce, canned tomato sauce
Etc.), powdered spices (mainly chili powder, pepper, garlic powder, ginger) mold counts.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
Laboratory use specifications and test methods GB/T 6682 Analysis
3 equipment and materials
In addition to conventional microbiological laboratory equipment and other major equipment and materials are as follows.
3.1 Microscopy. 100 × ~ 400 ×.
3.2 homogenizer. 5000r/min ~ 15000r/min.
3.3 magnetic stirrer.
3.4 filtration device.
3.5 Balance. a sense of the amount of 0.1g.
3.6 Large Capacity Centrifuge. 5000r/min ~ 15000r/min.
3.7 refractometer.
3.8 Howard counting slide (slide Hao measurement). a special slide standard measurement chamber For details, see Appendix B, B.1.
3.9 conical bottom centrifuge tube. 50mL.
3.10 constant temperature water bath.
3.11 standard sieve. Specifications φ150μm; φ380μm.
4 media and reagents
Unless otherwise stated, all test reagents used were of analytical grade; test water line with GB/T 6682-2008 in two water requirements.
4.1 Stabilizing Solution. 0.5% sodium carboxymethyl cellulose. See A.1.
4.2 1% NaOH solution. see A.2.
4.3 defoamers. 2-octanol.
5 test procedure
5.1 Preparation of test sample
5.1.1 solid samples
5.1.1.1 seasoning powder
Weigh 10.0g sample of 1% NaOH solution was added 200mL, 13000r homogenate 2min, scraped wall glued homogenizer group
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