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SN/T 2376-2009: Method for the detection main corrupt microorganisms in tomato paste
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 2376-2009 | English | 259 |
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Method for the detection main corrupt microorganisms in tomato paste
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SN/T 2376-2009
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Basic data | Standard ID | SN/T 2376-2009 (SN/T2376-2009) | | Description (Translated English) | Method for the detection main corrupt microorganisms in tomato paste | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X26 | | Classification of International Standard | 07.100.30 | | Word Count Estimation | 10,140 | | Date of Issue | 2009-09-02 | | Date of Implementation | 2010-03-16 | | Quoted Standard | GB 19489 | | Regulation (derived from) | Entry-Exit Inspection and Quarantine circular industry standards (2009. 09. 02) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the ketchup Bacillus, Staphylococcus aureus test methods. This standard applies to evaluate bagged and canned tomato sauce Bacillus and Staphylococcus aureus and other major corruption microbiological tests. | SN/T 2376-2009: Method for the detection main corrupt microorganisms in tomato paste---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.
Method for the detection main corrupt microorganisms in tomato paste
Exit inspection and quarantine industry standard book People's Republic of China
Test methods ketchup major spoilage organisms
Posted 2009-09-02
2010-03-16 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
The Standard Appendix A, Appendix B, Appendix C are normative appendix.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee for Standardization.
This standard by the Xinjiang People's Republic of China Exit Inspection and Quarantine is responsible for drafting.
Drafters of this standard. Huang Ling, Jianggang Qiang, Dou Hui, Liu Xiaolan, Wuhai Wen, Huang Zhongmei.
This standard is the first release of the entry-exit inspection and quarantine industry standards.
Test methods ketchup major spoilage organisms
1 Scope
This standard specifies the ketchup Bacillus, Staphylococcus test.
This standard applies to the evaluation bagged and canned tomato sauce Bacillus and Staphylococcus aureus and other major corruption microbiological testing.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 19489 General requirements for laboratory biosafety
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
The cultured certain conditions (such as. medium composition, temperature and time, pH, aerobic nature, etc.), can cause isolated food rot
Defeat spoiled microorganisms.
3.2
Separated from bagged or canned tomato sauce and ketchup can cause product spoilage Bacillus, Staphylococcus aureus.
4 Equipment and Materials
4.1 incubator. 36 ℃ ± 1 ℃.
4.2 high-pressure steam sterilizer.
4.3 Refrigerator. 0 ℃ ~ 4 ℃.
4.4 Microscope. 10 × ~ 100 ×.
4.5 balance. the largest weighing said 2000g, a sense of the amount of 0.1g.
4.6 sterile pipette. 1mL (with 0.01mL scale), 10mL (with 0.1mL scale).
4.7 sterile tubes. 16mm × 160mm, 18mm × 180mm.
4.8 sterile Petri dish. diameter of 90mm.
4.9 pH meter or pH paper.
5 medium and reagents
5.1 Flat acid bacteria enrichment medium. See Appendix A, Section A. Chapter 1.
5.2 thermophilic bacilli acid agar medium. See Appendix A, Section A. 2.
5.3 tryptone soy broth pancreas. See Appendix A, Section A. 3.
5.4 Modified BCP medium. See Appendix A, Section A. 4.
5.5 Gram Staining Solution. See Appendix A, Section A. 5.
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