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GB 4789.40-2010

GB 4789.40-2010_English: PDF (GB4789.40-2010)
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GB 4789.40-2010English389 Add to Cart Days<=3 National food safety standard -- Food microbiological examination: Enterobacter sakazakii GB 4789.40-2010 Obsolete GB 4789.40-2010
 

BASIC DATA
Standard ID GB 4789.40-2010 (GB4789.40-2010)
Description (Translated English) National food safety standard. Food microbiological examination: Enterobacter sakazakii
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 07.100.30
Word Count Estimation 10,183
Date of Issue 2010-03-26
Date of Implementation 2010-06-01
Older Standard (superseded by this standard) GB/T 4789.40-2008
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 sakazakii (Enterobacter sakazakii) test methods. This standard applies to infant formula, milk and dairy products and raw materials inspection Enterobacter sakazakii.

GB 4789.40-2010
National food safety standard.Food microbiological examination. Enterobacter sakazakii
National Standards of People's Republic of China
National Food Safety Standard
Microbiological examination of food inspection Enterobacter sakazakii
National food safety standard
Food microbiological examination. Enterobacter sakazakii
People's Republic of China Ministry of Health issued
Issued on. 2010-03-26
2010-06-01 implementation
Foreword
This standard replaces GB/T 4789.40-2008 "Microbiological examination of food hygiene inspection Enterobacter sakazakii."
This standard compared with GB/T 4789.40-2008, main changes are as follows.
- Modify the standard English name;
- Removed Appendix A A.3.
This standard Annex A, Annex B normative appendix.
This standard replaces the standards previously issued as follows.
--GB/T 4789.40-2008.
National Food Safety Standard
Microbiological examination of food inspection Enterobacter sakazakii
1 Scope
This standard specifies the food Enterobacter sakazakii (Enterobacter sakazakii) test method.
This standard applies to infant formula, milk and milk products and raw materials Enterobacter sakazakii test.
2 Equipment and Materials
In addition to the microbiological laboratory conventional sterilization and cultivation equipment, other equipment and materials as follows.
2.1 incubator. 25 ℃ ± 1 ℃, 36 ℃ ± 1 ℃, 44 ℃ ± 0.5 ℃.
2.2 Refrigerator. 2 ℃ ~ 5 ℃.
2.3 constant temperature water bath. 44 ℃ ± 0.5 ℃.
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, 200 mL, 2000 mL.
2.9 sterile Petri dish. a diameter of 90 mm.
2.10 pH meter or pH colorimetric tubes or precision pH test paper.
2.11 automatic biochemical microbial identification system.
3 media and reagents
3.1 buffered peptone water (buffer peptone water, BPW). See Appendix A, A.1.
3.2 Modified lauryl sulfate tryptone broth - vancomycin (modified lauryl sulfate tryptose broth-vancomycin
medium, mLST-Vm). See Appendix A A.2.
3.3 Enterobacter sakazakii chromogenic medium.
3.4 tryptone soy agar (trypticase soy agar, TSA). See Appendix A A.3.
3.5 biochemical identification kits.
3.6 oxidase reagent. See Appendix A A.4.
3.7 L- lysine decarboxylase medium. See Appendix A, A.5.
3.8 L- ornithine decarboxylase medium. See Appendix A A.6.
3.9 L- Arginine double hydrolase medium. See Appendix A A.7.
3.10 carbohydrate fermentation medium. See Appendix A A.8.
3.11 Simon's citrate medium. See Appendix A A.9.
1 mL mLST-Vm 10 mL
Suspected colonies were picked
The first method of testing for E. sakazakii
4 inspection procedures
Enterobacter sakazakii test procedure shown in Figure 1.
1 E. sakazakii testing procedures
5 steps
5.1 pre-enrichment and enrichment
Take test sample 100 g (mL) was added preheated to 44 ℃ containing 900 mL buffered peptone water Erlenmeyer flask to shake his hand slowly
Fully dissolved, 36 ℃ ± 1 ℃ cultured 18 h ± 2 h. Pipette 1 mL transferred species in 10 mL mLST-Vm broth, 44 ℃ ± 0.5 ℃ cultured 24 h ± 2
h.
5.2 Separation
5.2.1 Mix gently mLST-Vm broth culture enrichment culture depicting a ring were streaked two Enterobacter sakazakii chromogenic
36 ℃ ± 1 ℃, 18 h ± 2 h
report
TSA
Biochemical identification
Yellow colonies were picked
Test sample 100 g (mL)
BPW dilution of 900 mL
44 ℃ ± 0.5 ℃, 24 h ± 2 h
Enterobacter sakazakii chromogenic medium
36 ℃ ± 1 ℃, 24 h ± 2 h
25 ℃ ± 1 ℃, 48 h ± 4 h
Medium plate, 36 ℃ ± 1 ℃ cultured 24 h ± 2 h.
5.2.2 picked one to five suspect colonies streaked on TSA plates. 25 ℃ ± 1 ℃ cultured 48 h ± 4 h.
5.3 Identification
Yellow suspected colonies were picked directly from the TSA plates, biochemical identification. The main biochemical characteristics of E. sakazakii in Table 1. Optional
Optional biochemical identification kits or automated microbial and biochemical identification system.