AS 1766.1.1-1991

1 - AS 1766.1.1-1991 FOOD MICROBIOLOGY - GENERAL PROCEDURES AND TECHNIQUES - SAMPLES, MATERIALS, EQUIPMENT, LABORATORY PRACTICE
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
2 - 3 SAMPLING AND SAMPLES
2 - 3.1 Definitions
2 - 3.2 Laboratory samples
2 - 3.3 Preparation of samples
2 - 4 MEDIA, DILUENTS, REAGENTS
2 - 5 GLASSWARE
2 - 6 CLEANING OF NEW GLASSWARE, RUBBERWARE, AND NON-STERILE PLASTICS
2 - 6.1 New borosilicate glass, rubberware, and non- sterile plastics
2 - 6.2 New soda glass
2 - 7 CLEANING OF USED LABORATORY EQUIPMENT
2 - 7.1 Preliminary treatment
3 - 7.2 Use of washing machines
3 - 7.3 Test tubes, Petri dishes, flasks and bottles
3 - 7.4 Pipettes
3 - 7.5 Rubber stoppers and sealing liners
3 - 7.6 Caps
3 - 8 STERILIZATION OF EQUIPMENT
3 - 8.1 General
3 - 8.2 Oven method
3 - 8.3 Autoclave method
4 - 9 GOOD LABORATORY PRACTICE

This Standard sets out general requirements for samples, reagents, sterilization of equipment, safety and laboratory conditions applying to the microbiological examination of foods.

This Standard sets out general requirements for samples, reagents, sterilization of equipment, safety and laboratory conditions applying to the microbiological examination of foods.