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GB 4789.10-2010

GB 4789.10-2010_English: PDF (GB4789.10-2010)
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GB 4789.10-2010EnglishRFQ ASK Days<=3 National food safety standard -- Food microbiological examination -- Staphylococcus aureus GB 4789.10-2010 Obsolete GB 4789.10-2010
 

BASIC DATA
Standard ID GB 4789.10-2010 (GB4789.10-2010)
Description (Translated English) National food safety standard. Food microbiological examination. Staphylococcus aureus
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 07.100.30
Word Count Estimation 16,184
Date of Issue 2010-03-26
Date of Implementation 2010-06-01
Older Standard (superseded by this standard) GB/T 4789.10-2008; GB/T 4789.37-2008
Regulation (derived from) Circular of the Ministry of Health (2010)7
Issuing agency(ies) Ministry of Health of People's Republic of China
Summary This Chinese standard specifies the food Staphylococcus aureus (Staphylococcus aureus) testing methods. This standard applies to the first law of Staphylococcus aureus in foods qualitative test, second law applies to higher levels of Staphylococcus aureus in food count, Third Law applies to Staphylococcus aureus content than low and high levels of bacteria Staphylococcus aureus in food count.

GB 4789.10-2010
National food safety standard.Food microbiological examination.Staphylococcus aureus
National Standards of People's Republic of China
National Food Safety Standard
Food Microbiology testing of Staphylococcus
National food safety standard
Food microbiological examination. Staphylococcus aureus
People's Republic of China Ministry of Health issued
Issued on. 2010-03-26
2010-06-01 implementation
Foreword
This standard replaces GB/T 4789.10-2008 "Microbiological examination of food hygiene inspection Staphylococcus aureus" and
GB/T 4789.37-2008 "Microbiological examination of food hygiene Staphylococcus aureus count."
This standard and GB/T 4789.10-2008 and GB/T 4789.37-2008 compared to major changes are as follows.
- Modify the standard English name;
- Modify the range;
- Specification of the sample preparation process;
- An increase of 1.1 coefficient calculation formula explained;
- Amend Appendix A in trypticase soy broth name, specification of 10% sodium chloride trypticase soy broth;
- Added a second law of Staphylococcus aureus Baird-Parker plate count and the third law of Staphylococcus aureus MPN count.
The Standard Appendix A, Appendix B, Appendix C is a normative appendix.
This standard replaces the standards previously issued as follows.
--GB 4789.10-84, GB 4789.10-1994, GB/T 4789.10-2003, GB/T 4789.10-2008.
--GB/T 4789.37-2008.
National Food Safety Standard
Food Microbiology testing of Staphylococcus
1 Scope
This standard specifies the food Staphylococcus aureus (Staphylococcus aureus) test method.
The first method is suitable for standard qualitative test foods Staphylococcus aureus; second method is suitable for a high content of Staphylococcus aureus
Food counting Staphylococcus aureus; third law applies to Staphylococcus aureus bacteria content is low and the higher gold content in foods
Staphylococcus count.
2 Equipment and Materials
In addition to the microbiological laboratory conventional sterilization and cultivation equipment, other equipment and materials as follows.
2.1 incubator. 36 ℃ ± 1 ℃.
2.2 Refrigerator. 2 ℃ ~ 5 ℃.
2.3 constant temperature water bath. 37 ℃ ~ 65 ℃.
2.4 Balance. a sense of the amount of 0.1 g.
2.5 homogenizer.
2.6 oscillator.
2.7 sterile pipette. 1 mL (0.01 mL with scale), 10 mL (0.1 mL with scale) or micro pipettes and tips.
2.8 sterile conical flask. capacity 100 mL, 500 mL.
2.9 sterile Petri dish. a diameter of 90 mm.
2.10 Syringe. 0.5 mL.
2.11 pH meter or pH colorimetric tubes or precision pH test paper.
3 media and reagents
3.1 10% sodium chloride trypticase soy broth. See Appendix A, A.1.
3.2 7.5% sodium chloride broth. See Appendix A A.2.
3.3 blood agar plates. A A.3 in the Appendix.
3.4 Baird-Parker agar plates. See Appendix A A.4.
3.5 brain heart infusion broth (BHI). See Appendix A A.5.
3.6 Rabbit plasma. A A.6 in the appendix.
3.7 Diluent. Phosphate buffer. See Appendix A A.7.
3.8 nutrient agar small slant. See Appendix A A.8.
3.9 Gram Staining Solution. See Appendix A, A.9.
Sterile saline 3.10. See Appendix A A.10.
36 ± 1 ℃ ℃ 18 h ~ 24 h
36 ± 1 ℃ ℃ 18 h ~ 24 h
The first law of Staphylococcus aureus qualitative test
4 inspection procedures
Staphylococcus aureus qualitative test program shown in Figure 1.
1 Staphylococcus aureus inspection procedures
5 steps
5.1 sample handling
Weigh 25 g containing sample to within 225 mL 7.5% sodium chloride broth or 10% sodium chloride trypticase soy broth sterile homogeneous cup,
8000 r/min ~ 10000 r/min homogenized 1 min ~ 2 min, or placed containing 225 mL 7.5% sodium chloride and 10% sodium chloride broth or trypticase
Soy broth sterile homogenization bags with slap-type homogenizer beat 1 min ~ 2 min. If the sample is a liquid sample to draw 25 mL containing
225 mL 7.5% sodium chloride and 10% sodium chloride broth or trypticase soy broth in a sterile Erlenmeyer flask (flask preset appropriate number of sterile glass
Beads), the Shakers.
5.2 Enrichment and Isolation
36 ± 1 ℃ ℃ blood agar 18 h ~ 24 h
Baird-Parker plates 18 h ~ 24