Standard
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AS 5013.11.2:2017
[Current]Food microbiology, Part 11.2: Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Specific rules for the preparation of meat and meat products
The objective of this Standard is to specify rules for the preparation of meat and meat product samples and their suspensions for microbiological examination when the samples require different preparation from the methods described in AS 5013.11.1 (ISO 6887-1). AS 5013.11.1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.
Published: 18/09/2017
Pages: 9
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
6 Apparatus
6.1
6.2
7 Sampling and sample types
7.1 General
7.2 General types of samples sent to the laboratory
7.3 Specific types of samples sent to the laboratory
8 Preparation of samples
8.1 General
8.2 Purpose of testing
8.3 General case for acidic products
8.4 High-fat products (over 20 % of total mass as fat)
9 Specific procedures
9.1 Initial preparation of the different types of samples
9.1.1 Laboratory sample with a mass equal to or less than 50 g
9.1.2 Blocks, large pieces, meat cuts
9.1.3 Slices or pieces of meat or cooked meat
9.1.4 Fragments, shavings and trimmings
9.1.5 Meat products in “skins” (sausages)
9.1.6 Cooked meats
9.1.7 Chicken and duck feet
9.2 Procedure for pre-packed products
9.3 Procedure for non-frozen products
9.3.1 Sample preparation from depth within the test material
9.3.2 Sample preparation from the surface of meat (excision/destructive method)
9.3.3 Sample preparation from individual slices
9.3.4 Sample preparation of carcass samples
9.4 Sample preparation for frozen products
9.5 Sample preparation for dried and partially dehydrated meats and meat extracts
9.6 Sample preparation of surface samples (swabs and other devices)
10 Further dilutions
Annex A
Bibliography
Cited references in this standard
[Current]
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions
[Current]
Microbiology of the food chain - General requirements and guidance for microbiological examinations
[Current]
Microbiology of the food chain - Carcass sampling for microbiological analysis
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