SN/T 1962-2007 English PDF

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SN/T 1962-2007: Detection of Klebsiella in food
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SN/T 1962-2007	319	Add to Cart	3 days	Detection of Klebsiella in food	Valid

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Basic data

Standard ID: SN/T 1962-2007 (SN/T1962-2007)
Description (Translated English): Detection of Klebsiella in food
Sector / Industry: Commodity Inspection Standard (Recommended)
Classification of Chinese Standard: X04
Classification of International Standard: 67.050
Word Count Estimation: 10,130
Date of Issue: 2007-08-06
Date of Implementation: 2008-03-01
Regulation (derived from): Accredidation-Technology-Letter [2015] No. 247
Issuing agency(ies): General Administration of Customs
Summary: This standard specifies the food Klebsiella (Klebsiella pneumoniae, Klebsiella oxytoca strains) detection method. This standard applies to foods Klebsiella (Klebsiella pneumoniae, Klebsiella oxytoca strains) is detected.

SN/T 1962-2007: Detection of Klebsiella in 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.
Detection of Klebsiella in food Exit inspection and quarantine industry standard book People's Republic of China Foods Klebsiella detection method Posted 2007-08-06 2008-03-01 implementation People's Republic of China The State Administration of Quality Supervision, Inspection and Quarantine released

Foreword

The Standard Appendix A and Appendix B are normative. This standard is proposed and managed by the National Certification and Accreditation Administration Committee. This standard was drafted. Tianjin People's Republic of China Exit Inspection and Quarantine. The main drafters of this standard. Gao Qi Li, Zhang Xia, Zhang Haibin, Kit Cheng, Luo Mao Huang, Zhang Haiying, Li ECONOMY. This standard is the first release of the entry-exit inspection and quarantine industry standards. Foods Klebsiella detection method

1 Scope

This standard specifies the foods Klebsiella (Klebsiella pneumoniae, Klebsiella acid production) detection method. This standard applies to foods Klebsiella (Klebsiella pneumoniae, Klebsiella acid production) detection.

2 Classification and Definitions

2.1 Classification He used the title Klebsiella pneumoniae, Klebsiella and smelly nose rhinoscleroma Klebsiella. Since the plant Klebsiella, native Klebsiella Ornithine reconciliation bacteria Klebsiella non-health significance, therefore, defined in this standard includes only Klebsiella pneumoniae Klebsiella pneumoniae Subspecies, Klebsiella pneumoniae subspecies smelly nose, Klebsiella pneumoniae subsp rhinoscleroma and acid-producing Klebsiella. 2.2 definitions In line with the definition of the family Enterobacteriaceae, a capsule, no flagella Gram-negative bacilli ball size (0.5μm ~ 0.8μm) × (1μm ~ 2μm), alone, in pairs or short chains arranged. Inositol or Adon alcohol fermentation does not produce H2S and ornithine decarboxylase.

3 equipment and materials

3.1 Incubator. 35 ℃ ~ 37 ℃. 3.2 straw. 1mL, sub-scale 0.1mL. 3.3 tube. 17mm × 170mm, 15mm × 100mm. 3.4 15mm × 150mm sterile petri dish. 3.5 inoculating loop. 3mm diameter. 3.6 Balance. Range 2kg, a sense of the amount of 0.1g. 3.7 sterilized sample preparation equipment. sampling spoon, scissors, can opener. 3.8 g Klebsiella control strains. ATCC13883. 3.9 stomach type beater or homogenizer. 3.10 API20E E. coli and other gram-negative bacilli identification kit or similar products. 3.11 VITEK automated microbial analysis system, or similar device.

4 media and reagents

Unless otherwise specified, the reagents were of analytical grade, water is distilled water. 4.1 buffer eggs one hundred peptone water (BPW). See Appendix A. Chapter 1. 4.2 Enterobacteriaceae enrichment broth (EE broth). See Appendix A. 2. 4.3 MacConkey inositol Adon alcohol carbenicillin agar (MIAC). See Appendix A. 3. 4.4 oxidase test reagent. see Appendix A. 4. 4.5 nutrient agar (NA). See Appendix A. 5. ......

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