SN/T 1777.3-2008 English PDFUS$469.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SN/T 1777.3-2008: Determination of macrolide residues in animal-origin food. Part 3: Microbial inhibition method Status: Valid
Basic dataStandard ID: SN/T 1777.3-2008 (SN/T1777.3-2008)Description (Translated English): Determination of macrolide residues in animal-origin food. Part 3: Microbial inhibition method Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: C53;X22 Word Count Estimation: 18,141 Date of Issue: 2008-09-16 Date of Implementation: 2009-03-16 Quoted Standard: GB/T 6682 Regulation (derived from): Industry standard filing Notice No. 11 of 2008 Issuing agency(ies): General Administration of Customs Summary: This standard specifies the food of animal origin macrolide veterinary drug residue testing specimen preparation, preservation and microbial inhibition assay method. This standard applies to meat, aquatic products, animal offal, eggs and milk macrolide veterinary drug screening test, a positive result the application of other methods for confirmation. SN/T 1777.3-2008: Determination of macrolide residues in animal-origin food. Part 3: Microbial inhibition method---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. Determination of macrolide residues in animal-origin food.Part 3. Microbial inhibition method Exit inspection and quarantine industry standard book People's Republic of China Food of animal origin macrolide antibiotic residues Detection Method Part 3. Microbiological inhibition assay Posted 2008-09-16 2009-03-16 implementation People's Republic of China The State Administration of Quality Supervision, Inspection and Quarantine released ForewordAppendix A of this section is normative appendix, Appendix B is an informative annex. This section proposed and managed by the National Certification and Accreditation Administration Committee. This section was drafted by. People's Republic of China Shanghai Entry-Exit Inspection and Quarantine Bureau. The main drafters of this section. Min Gu Ming, Guo Dehua, Yang Jie Lin, Li Han, Deng Xiaojun, Yanghui Qin, Chen Mo Lin. The first part of the Department of Inspection and Quarantine issued by industry standards. Food of animal origin macrolide antibiotic residues Detection Method Part 3. Microbiological inhibition assay1 ScopeSN/T 1777 provisions of this part of the sample preparation of food of animal origin macrolide veterinary drug residues, preservation and microbial inhibition Detection system. This section applies to meat, seafood, organ meats, eggs and milk macrolide veterinary screening test, the positive results of the application of other Methods for confirmation.2 Normative referencesThe following documents contain provisions which, through reference SN/T 1777 this section, constitute provisions of this part. For dated reference documents Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this section. GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)3 Sample preparation and preservation3.1 Sample Preparation 3.1.1 Milk. Take a sample of not less than 500mL, into a clean container and labeled. 3.1.2 meat, aquatic products, animal offal. Remove from the original sample part of a representative sample of the edible part of the organization into a high-speed mashed Machine homogeneous mix thoroughly, and dividing by quartering a sample of not less than 500g. In a clean container, labeled. 3.1.3 eggs. from the original sample, randomly separated half (less than 500g), peeled eggs need, labeling. Note. The sample preparation procedure, it should prevent sample contamination or the occurrence of the change of residue content. 3.2 Sample preservation 3.2.1 Milk. 0 ℃ ~ 4 ℃ preservation. 3.2.2 meat, fish, organ meats and eggs. -18 ℃ save the following sample.4 Determination4.1 Method summary Sample liquid obtained by squeezing the sample, the sample solution was added stearothermophilus, Bacillus contains a certain amount of medium, 64 ℃ cultured 3h ~ 4h. The use of antibiotics on the inhibition susceptible to determine whether a sample contains antibiotics. 4.2 Equipment and Materials 4.2.1 thermostat. 64 ℃ ± 1 ℃. 4.2.2 centrifuge. 4.2.3 High-speed tissue masher. 4.2.4 homogenizer. 4.2.5 constant temperature water bath. 80 ℃. 4.2.6 Vortex. 4.2.7 meat juicer. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SN/T 1777.3-2008_English be delivered?Answer: Upon your order, we will start to translate SN/T 1777.3-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of SN/T 1777.3-2008_English with my colleagues?Answer: Yes. 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