SN/T 4780-2017 English PDFUS$229.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SN/T 4780-2017: Detection of spoilage yeasts in food for export--Real-time PCR method Status: Valid
Basic dataStandard ID: SN/T 4780-2017 (SN/T4780-2017)Description (Translated English): Detection of spoilage yeasts in food for export--Real-time PCR method Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: C53 Word Count Estimation: 10,146 Date of Issue: 2017-05-12 Date of Implementation: 2017-12-01 Regulation (derived from): State-Quality-Inspection-Accreditation (2017) 228 Issuing agency(ies): General Administration of Customs SN/T 4780-2017: Detection of spoilage yeasts in food for export--Real-time PCR 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.Detection of spoilage yeasts in food for export--Real-time PCR method China's entry-exit inspection and quarantine industry standards Export food spoilage yeast Real-time fluorescence PCR detection method Published on.2017-05-12 2017-12-01 implementation China The State Administration of Quality Supervision, Inspection and Quarantine issued Inspection and Quarantine of the People's Republic of China Industry Standard Export food spoilage yeast Real-time fluorescence PCR detection method China Standard Press Publishing First edition of February.2018 ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the National Certification and Accreditation Regulatory Commission. This standard was drafted by. Beijing Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China and Shanghai Entry-Exit Inspection and Inspection Epidemic Bureau. The main drafters of this standard. Fu Zibo, Guo Weilei, Han Yu, Xu Hao, Rao Hong, Wang Chuanxian, Liu Xia, Li Xiaohong. Export food spoilage yeast Real-time fluorescence PCR detection method1 ScopeThis standard stipulates the Zygosaccharomyces rouxii and Saccharo- Mycescerevisiae) and Brettanomycespp. Real-time fluorescence PCR detection. This standard applies to the real-time fluorescence PCR detection of Ruthenium-binding yeast, Saccharomyces cerevisiae and Brewer's yeast in exported foods.2 Normative referencesThe following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB 4789.15 National Food Safety Standard Food Microbiology Examination Mold and Yeast Count GB/T 6682 Analysis Laboratory Water Specifications and Test Methods GB 19489 General Requirements for Laboratory Biosafety GB/T 27403 laboratory quality control standard food molecular biology test3 Terms and DefinitionsThe following terms and definitions apply to this document. 3.1 Spoilageyeasts A spoilage yeast is a type of yeast that grows in food and causes food spoilage. Corrupt yeast breaks down sugar in food, Colloids, starches and fats, produce carbon dioxide, sulfides, or cause food acidification, leading to food spoilage. Luw combines yeast, winemaking Yeast and Brettanomyces are both important yeasts that cause food spoilage. 3.2 Luw combines yeast Zygosaccharomyces rouxi The Rugby-binding yeast (Zygosaccharomyces rouxii) belongs to the family Sporocystomycetes, which is a member of the genus Ruthenium. Ruthenium binding yeast Colonies on wort agar appear creamy, slightly shiny, soft and smooth in texture, oval or spherical. Note. Luwkin's yeast binding is the most common hyperotrophic yeast. It is not only the producer of major traditional fermented foods, but also causes some low-water activity foods. Spoilage bacteria of products and raw materials. Such as. Luk's yeast binding is an important strain producing fermented products such as soy sauce, Japanese miso and Thai fermented fish products. in Juices, jams, soft drinks, salad dressings and ketchup are spoilage bacteria. 3.3 Saccharomyces cerevisiae Saccharomyces cerevisiae belongs to the yeast family, Saccharomyces cerevisiae. Single cell, oval or spherical, with Cell wall, cytoplasmic membrane, nucleus, liquefaction, mitochondria. The cell size is 2.5μm~10μm×4.5μm~21μm. Saccharomyces yeast Smooth, moist, red, pink, or white wax-like colonies on the red medium of Bangladesh, often with stickiness. Saccharomyces cerevisiae Budding yeast, often found in fruit and vegetable juice beverages, causes the beverage to spoil. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SN/T 4780-2017_English be delivered?Answer: Upon your order, we will start to translate SN/T 4780-2017_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 4780-2017_English with my colleagues?Answer: Yes. The purchased PDF of SN/T 4780-2017_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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