AS 1766.2.8-1991

Superseded

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Food microbiology Examination for specific organisms - Clostridium perfringens

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Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

06-30-2017

Language(s)

English

Published date

01-01-1991

Publisher

Standards Australia

1 - AS 1766.2.8-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - CLOSTRIDIUM PERFRINGENS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 PRINCIPLE
1 - 4 MEDIA, REAGENTS, AND REFERENCE CULTURES
1 - 4.1 Culture media (see AS 1766.5 and Appendix A)
2 - 4.2 Nitrite detection reagents (see Appendix A)
2 - 4.3 Reference Culture
2 - 5 APPARATUS
2 - 6 TEST PROCEDURES
2 - 6.1 Spread plate method
2 - 6.2 Most probable number method
2 - 7 CONFIRMATION OF C. PERFRINGENS
2 - 7.1 General
3 - 7.2 Confirmation tests
3 - 8 REPORT
3 - 9 REFERENCES
5 - APPENDIX A - CULTURE MEDIA
5 - A1 LACTOSE EGG YOLK (LEY) AGAR
5 - A2 LACTOSE GELATIN MEDIUM
6 - A3 NITRATE MOTILITY MEDIUM
6 - A4 NITRITE DETECTION REAGENTS

This Standard sets out methods for the enumeration of Clostridium perfringens in foods. Two methods of examination are described as follows:(a) Spread plate method - this test is used for estimating the number of viable C. perfringens per specified unit of material under test.(b) Most probable number method - this test is used for estimating the most probable number (MPN) of C. perfringens per specified unit of material under test.

Committee	FT-004
DocumentType	Standard
ISBN	0 7262 6613 2
Pages	6
PublisherName	Standards Australia
Status	Superseded
SupersededBy	AS 5013.16-2004
Supersedes	AS 1766.2.1.8 ADD 2-1977 DR 88179
UnderRevision	DR 03584 CP

AS 1766.3.5-1983	Methods for the microbiological examination of food Examination of specific products - Molluscs, crustaceans and fish, and products thereof
AS 1766.1.2-1991	Food microbiology General procedures and techniques - Preparation of dilutions
AS 1766.1.4-1991
AS 1766.3.2-1979	Methods for the microbiological examination of food Examination of specific products - Poultry
AS 1766.1.6-1991	Food microbiology General procedures and techniques - Estimation of the most probable number (MPN) of microorganisms
AS 1766.3.7-1986	Examination of specific products - Heat-processed foods in hermetically sealed containers
AS 1766.5-1994
AS 1766.3.8-1991	Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.1-1991	Food microbiology Examination of specific products - Meat and meat products other than poultry
AS 1766.3.4-1991	Food microbiology Examination of specific products - Frozen foods
AS 1766.3.3-1991
AS 1766.3.6-1980	Methods for the microbiological examination of food Examination of specific products - Margarine

AS 1766.3.4-1991	Food microbiology Examination of specific products - Frozen foods
AS 1766.3.8-1991	Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.1-1991	Food microbiology Examination of specific products - Meat and meat products other than poultry
AS 1766.3.3-1991

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AS 1766.2.8-1991

Food microbiology Examination for specific organisms - Clostridium perfringens

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General Product Information

Standards Referenced By This Book

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