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AS 5013.11.4:2018
[Current]Food microbiology, Method 11.4: Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, MOD)
The objective of this Standard is to specify rules for the preparation of samples and dilutions for the microbiological examination of specific food products not covered in other parts of the AS 5013.11 series, which deal with more general categories.
Published: 14/11/2018
Pages: 17
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
5.1 Basic materials
5.2 Diluents for general use
5.2.1 Peptone salt solution
5.2.2 Buffered peptone water
5.3 Diluents for special purposes
5.3.1 Double-strength buffered peptone water
5.3.1.1 Composition and preparation
5.3.1.2 Application
5.3.2 Phosphate buffered diluent
5.3.2.1 Composition
5.3.2.2 Preparation
5.3.2.3 Application
5.4 Distribution and sterilization of the diluent
5.5 Performance testing of diluents
5.6 Enzyme solutions
5.6.1 Alpha-amylase solution
5.6.1.1 Composition
5.6.1.2 Preparation
5.6.1.3 Application
5.6.2 Cellulase solution
5.6.2.1 Composition
5.6.2.2 Preparation
5.6.2.3 Application
5.6.3 Papain solution
5.6.3.1 Composition
5.6.3.2 Preparation
5.6.3.3 Application
6 Apparatus
6.1
6.1.1
6.1.2
6.2
6.3
6.4
6.5
6.6
6.7
6.8
6.9
6.10
7 Sampling and sample types
8 Preparation of samples
8.1 General
8.2 Acidic products
8.3 High-fat foods, excluding margarines and spreads (e.g. over 20 % of total mass as fat)
8.4 Hard and dry products
9 Specific procedures
9.1 Dehydrated and low aw products
9.1.1 General
9.1.2 Apparatus
9.1.3 Preparation of samples
9.1.4 Preparation of initial suspension
9.1.4.1 Powdered products, completely soluble
9.1.4.2 Other less soluble or non-powdered products
9.1.4.3 Products which swell in water
9.1.4.4 Inhibitory food materials
9.1.4.5 Cocoa and cocoa-containing products
9.1.4.6 Confectionery (bars or sweets)
9.1.5 Resuscitation
9.1.6 Water activity
9.2 Flours, cereal grains and by-products and animal feeds
9.3 Gelatine (powdered and leaf)
9.3.1 Preparation of samples
9.3.2 Preparation of initial suspension
9.4 Margarine and spreads
9.4.1 Sampling
9.4.1.1 General
9.4.1.2 Bulk or pre-wrapped products of ≥1 kg
9.4.1.3 Pre-wrapped product of ≤1 kg
9.4.2 Preparation of test sample
9.4.2.1 General
9.4.2.2 Preparation of the aqueous phase (primary dilution)
9.4.2.3 Preparation of an enrichment or pre-enrichment suspension
9.5 Eggs and egg products
9.5.1 Fresh whole eggs
9.5.1.1 General
9.5.1.2 Disinfecting the shell
9.5.2 Microflora of whole egg shell
9.5.2.1 Method by rinsing the whole egg shell
9.5.2.2 Friction method
9.5.2.3 Soaking method
9.5.3 Internal microflora
9.5.4 Bulk whole liquid egg, egg white and egg yolk
9.5.5 Dehydrated whole egg and dried egg white
9.5.6 Whole egg microflora (shell plus yolk plus white)
9.6 Bakery goods, pastry and cakes
9.6.1 General
9.6.2 Preparation of samples
9.7 Fresh fruit and vegetables (pre-packed)
9.7.1 Sample preparation of multi-component products
9.7.2 Pre-packed products of one type of fruit or vegetable
9.8 Fermented products or other products containing viable microorganisms
9.8.1 General
9.8.2 Diluent
9.9 Beverages (alcoholic and non-alcoholic drinks and bottled waters, still or carbonated)
9.9.1 General
9.9.2 De-gassing by inversion and mixing
9.9.3 De-gassing using ultrasound
9.10 Alternative protein products (cooked insects, textured vegetable protein or mycoprotein)
9.10.1 General
9.10.2 Cooked insects
9.10.3 Textured vegetable protein and mycoprotein
10 Further dilutions
Bibliography
Appendix ZZ
ZZ.1 Scope
ZZ.2 Variations
Cited references in this standard
[Current]
Microbiology of the food chain - General requirements and guidance for microbiological examinations
[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
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