AS 1766.2.6-1991

1 - AS 1766.2.6-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - BACILLUS CEREUS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 APPLICATION
1 - 3 REFERENCED DOCUMENTS
1 - 4 CULTURE MEDIA, REAGENTS AND REFERENCE CULTURE
1 - 4.1 Culture media (See Appendix A)
1 - 4.2 Reagents
2 - 4.3 Reference culture, Bacillus cereus
2 - 5 PREPARATION OF DILUTIONS OF FOOD PRODUCT
2 - 6 SURFACE SPREAD METHOD
2 - 7 MOST PROBABLE NUMBER (MPN) METHOD
2 - 8 CONFIRMATION OF B. CEREUS
2 - 8.1 General
2 - 8.2 Procedure
3 - 9 REPORT
3 - 10 REFERENCES
4 - APPENDIX A - CULTURE MEDIA
4 - A1 POLYMYXIN PYRUVATE EGG-YOLK MANNITOL BROMTHYMOL BLUE AGAR (PEMBA)
4 - A1.1 Preparation of complete medium
4 - A1.2 Base agar
4 - A1.3 Sodium pyravate solution
4 - A1.4 Polymyxin solution
4 - A1.5 Egg-yolk emulsion
4 - A1.6 Actidione solution
5 - A2 TRYPTONE SOY POLYMYXIN BROTH
5 - A2.1 Preparation of complete medi um
5 - A2.2 Base medium
5 - A2.3 Polymyxin solution

Sets out two quantitative methods for the detection and enumeration of Bacillus cereus in foods, as follows:(a) Surface spread method,(b) Most probable number (MPN) method.

This Standard sets out two quantitative methods for the detection and enumeration of Bacillus cereus in foods, as follows:(a) Surface spread method.(b) Most probable number (MPN) method.

Under Revision see DR 03351 CP