Tài liệu Practical Food Microbiology 3rd Edition - Part 5 pptx

... 2 11 0 4.0– 35. 0 1 1 0 7 1 1.2–20.0 1 1 1 11 3 4.0– 35. 0 1 2 0 11 2 4.0– 35. 0 1 2 1 15 3 5. 0–38.0 1 3 0 16 3 5. 0–38.0 2 0 0 9 1 1 .5 35. 0 2 0 1 14 2 4.0– 35. 0 2 0 2 20 0 5. 0–38.0 2 1 0 15 1 4.0–38.0 2 ... of microorganisms 1 05 Enumeration of microorganisms 5. 1 Dip slide culture 5. 2 Membrane filtration 5. 3 Pour plate 5. 4 Spiral plate 5. 5 Surface drop 5. 6 Surface sprea...

Ngày tải lên: 26/01/2014, 18:20

... from: PHLS Food EQA Schemes, Food Safety Microbiology Laboratory, PHLS Central Public Health Laboratory, 61 Colindale Avenue, London NW9 5HT. Tel: 02082004400; Fax: 02082008264; E-mail: foodeqa@phls.nhs.uk. References 1 ... Coordinating Body on Food and Trading Standards (LACOTS). Guidance on Food Sampling for Microbiological Examination. London: LACOTS, 2002. 3 ISO 7218 (BS 57 63...

Ngày tải lên: 26/01/2014, 18:20

... 1100 5 3 2 1400 5 3 3 1 750 5 3 4 2100 5 4 0 1300 5 4 1 1700 5 4 2 2200 5 4 3 2800 5 4 4 3 450 5 5 0 2400 5 5 1 350 0 Category C (>4600 E. coli, <46 000 E. coli) 5 5 2 54 00 5 5 3 9100 S 5 4 ... 2 1 7000 5 2 2 950 0 5 2 3 12 000 5 3 0 750 0 5 3 1 11 000 5 3 2 14 000 5 2 3 17 50 0 5 3 4 21 000 5 4 0 13 000 5 4 1 17 000 5 4 2 22 000 5 4 3...

Ngày tải lên: 26/01/2014, 18:20

... Melody Greenwood. 3rd ed. p. ; cm. Includes bibliographical references and index. ISBN 1-4 051 0-0 7 5- 3 (alk. paper) 1. Food Microbiology. [DNLM: 1. Food Microbiology. QW 85 P8 95 2002] I. Roberts, ... Laboratory Service (as in-house manual) 1986 Second edition 19 95 Third edition 2003 Blackwell Publishing Ltd Library of Congress Cataloging-in-Publication Data Practical...

Ngày tải lên: 26/01/2014, 18:20

... Legal Matters (ISBN 0-1 1-3 21 35 3-0 ). No. 3 Inspection Procedures — General (ISBN 0-1 1-3 21 35 5- 7 ). No. 4 Inspection, Detention and Seizure of Suspect Food (ISBN 0-1 1-3 21 35 0-6 ). No. 5 The Use of Improvement ... 0-1 1-3 2177 7-3 ). No. 6 Prohibition Procedures (ISBN 0-1 1-3 2134 9-2 ). No. 7 Sampling for Analysis or Examination (Revised October 2...

Ngày tải lên: 26/01/2014, 18:20

... [13] Pathogenic microorganisms Absent in 25 g; n =5, c =0 Pre-incubated colony count/mL m =5 10 4 , M = 5 ¥10 5 , n = 5, c = 1 Coliforms/mL m=0, M =5, n =5, c =1 n, the number of sample units; m, ... Absent in 25 g, n =5, c =0 Coliforms (30°C) (guideline) m =10, M =100, n =5, c =2 Staphylococcus aureus m= 10, M =100, n =5, c =2 Colony count (30°C) (guideline) m =10 5 , M = 5 ¥10 5...

Ngày tải lên: 26/01/2014, 18:20

... described in Section 7.4, method 1. Chromogenic methods use the substrate 5- bromo-4-chloro-3-indolyl b- D-glucuronide (BCIG or X-b- D-glucuronide) which when cleaved forms insoluble coloured hydrolysis ... de- tect the presence of b-glucuronidase producing organisms by the cleavage of fluorogenic or chromogenic substrates such as methylumbelliferyl b- D- glucuronide (MUG) and 5- bromo-4-ch...

Ngày tải lên: 26/01/2014, 18:20

... 19 95 [2] require a colony count test to be performed after pre-incubation of samples at 30°C. If heat-resistant spores are likely to cause a problem this pre-incubation may be performed at 55 °C. ... cream 48 0. 25 Whipping cream 35 0. 35 Single cream 18 0 .50 Half cream 12 0 .56 Other percentages by extrapolation. (m) Stopper the tubes, mix by inversion and incubate for 60min at 37 ±...

Ngày tải lên: 26/01/2014, 18:20

... either a pour plate technique or a surface spread tech- nique. Methods 5. 3, 5. 4 and 5. 6 are suitable. Incubate the plates at 30°C for 72 ±3h. Method 5 Enterobacteriaceae Examine the sample by the method ... the egg con- tents vigorously with an equal weight of BPW in a sterile wide-necked container. (b) Decant, if necessary, into a sterile flask of 1L capacity or a large wide-necked sc...

Ngày tải lên: 26/01/2014, 18:20

... Negative 10.12 Confirmatory biochemical tests 253 Reagents Nitrate broth or nitrate motility medium. Nitrite reagents: A. 5- amino-2-naphthalene-sulphonic acid (0.1% solution in 15% by volume acetic acid). B. ... surfaces and by flies. Person-to-person spread is also important in institutional outbreaks. Food- borne transmission is usually the result of contamination of ready-to-eat foods by...

Ngày tải lên: 18/10/2013, 00:15