1 - AS/NZS 1766.2.15:1998 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS-LISTERIA MONOCYTOGENES IN DAIRY PRODUCTS
1 - PREFACE
2 - CONTENTS
3 - 1 Scope
3 - 2 Normative references
3 - 3 Definitions
3 - 3.1 Listeria spp.:
3 - 3.2 detection of Listeria monocytogenes:
3 - 4 Principle
3 - 4.1 Enrichment in selective liquid medium
4 - 4.2 Isolation and presumptive identification
4 - 4.3 Confirmation
4 - 5 Culture media and reagent
4 - 5.1 General
4 - 5.2 Culture media
4 - 5.2.1 Selective medium: Enrichment medium
5 - 5.2.2 Isolation medium (Oxford agar)
5 - 5.2.3 Solid cul ture medium: Tryptone soya yeast extract agar (TSYEA)
5 - 5.2.4 Liquid culture medium: Tryptone soya yeast extract broth (TSYEB)
6 - 5.2.5 Blood agar
6 - 5.2.6 Carbohydrate utilization broth
6 - 5.2.7 Motility medium
6 - 5.2.8 CAMP (Christie, Atkins, Munch-Petersen) test
7 - 5.3 Reagent
7 - 6 Apparatus and glassware
7 - 6.1 Apparatus
7 - 6.1.1 Apparatus for dry sterilization (oven) or wet sterilization (autoclave) (see ISO 7218)
7 - 6.1.2 Incubator,
7 - 6.1.3 Incubator,
7 - 6.1.4 Incubator,
7 - 6.1.5 Waterbaths,
7 - 6.1.6 Blending equipment
8 - 6.1.7 Loops,
8 - 6.1.8 Inoculating needle,
8 - 6.1.9 Temperature-compensated pH-meter
8 - 6.1.10 Refrigerator
8 - 6.1.11 Source of beamed whi te light
8 - 6.1.12 Mirror,
8 - 6.1.13 Tripod,
8 - 6.1.14 Phase-contrast microscope,
8 - 6.2 Glassware
8 - 6.2.1 Culture flasks,
8 - 6.2.2 Culture tubes
8 - 6.2.3 Measuring cylinders,
8 - 6.2.4 Graduated pipettes,
8 - 6.2.5 Sterile Petri dishes
8 - 6.2.6 Microscopic slides
8 - 6.2.7 Glass beads
8 - 7 Sampling
8 - 8 Preparation of test sample
8 - 8.1 Milk
8 - 8.2 Dried milk, dried whey, dried buttermilk, lactose, case in and caseinate
8 - 8.3 Butter
8 - 8.4 Cheese
8 - 8.5 Edible ices
8 - 8.6 Fermented milks, yoghurts, custards and desserts
9 - 9 Procedure
9 - 9.1 Inoculation of enrichment medium
9 - 9.1.1 Milk
9 - 9.1.2 Dried milk, dried whey, dried buttermilk and caseinate
9 - 9.1.3 Casein
9 - 9.1.4 Butter
9 - 9.1.5 Cheese
9 - 9.1.6 Frozen milk products (including edible ices)
9 - 9.1.7 Fermented milks, yoghurts, custards and desserts
9 - 9.2 Incubation
9 - 9.3 Isolation and presumptive identification
9 - 9.4 Confirmation
9 - 9.4.1 Selection of colonies for confirmation
9 - 9.4.2 Incubation
10 - 9.4.3 Catalase reaction
10 - 9.4.4 Morphology and staining properties
10 - 9.4.5 Haemol ysis
11 - 9.4.6 Further biochemical confirmation
11 - 9.5 Interpretation of morphological and physiological properties and of biochemical reaction (see table 1)
12 - 9.6 Definitive confirmation
12 - 9.7 Control cultures
12 - 10 Expression of results
12 - 11 Test report
13 - Annex A - SAFETY PRECAUTIONS
14 - Annex B - BIBLIOGRAPHY
15 - TECHNICAL CORRIGENDUM 1
16 - ANNEX ZZ - VARIATIONS TO ISO 10560:1993 FOR AUSTRALIAN/NEW ZEALAND CONDITIONS
16 - ZZ1 SCOPE
16 - ZZ2 VARIATIONS