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AS
AS 1766.2.8-1991

AS 1766.2.8-1991

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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Food microbiology Examination for specific organisms - Clostridium perfringens

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

30-06-2017

Superseded by

AS 5013.16-2004

Language(s)

English

Published date

01-01-1991

Publisher

Standards Australia

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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1 - AS 1766.2.8-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - CLOSTRIDIUM PERFRINGENS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 PRINCIPLE
1 - 4 MEDIA, REAGENTS, AND REFERENCE CULTURES
1 - 4.1 Culture media (see AS 1766.5 and Appendix A)
2 - 4.2 Nitrite detection reagents (see Appendix A)
2 - 4.3 Reference Culture
2 - 5 APPARATUS
2 - 6 TEST PROCEDURES
2 - 6.1 Spread plate method
2 - 6.2 Most probable number method
2 - 7 CONFIRMATION OF C. PERFRINGENS
2 - 7.1 General
3 - 7.2 Confirmation tests
3 - 8 REPORT
3 - 9 REFERENCES
5 - APPENDIX A - CULTURE MEDIA
5 - A1 LACTOSE EGG YOLK (LEY) AGAR
5 - A2 LACTOSE GELATIN MEDIUM
6 - A3 NITRATE MOTILITY MEDIUM
6 - A4 NITRITE DETECTION REAGENTS

Committee
FT-004
DocumentType
Standard
ISBN
0 7262 6613 2
Pages
6
PublisherName
Standards Australia
Status
Superseded
SupersededBy
Supersedes
UnderRevision

This Standard sets out methods for the enumeration of Clostridium perfringens in foods. Two methods of examination are described as follows:(a) Spread plate method - this test is used for estimating the number of viable C. perfringens per specified unit of material under test.(b) Most probable number method - this test is used for estimating the most probable number (MPN) of C. perfringens per specified unit of material under test.

AS 1766.3.5-1983 Methods for the microbiological examination of food Examination of specific products - Molluscs, crustaceans and fish, and products thereof
AS 1766.1.2-1991 Food microbiology General procedures and techniques - Preparation of dilutions
AS 1766.1.4-1991
AS 1766.3.2-1979 Methods for the microbiological examination of food Examination of specific products - Poultry
AS 1766.1.6-1991 Food microbiology General procedures and techniques - Estimation of the most probable number (MPN) of microorganisms
AS 1766.3.7-1986 Examination of specific products - Heat-processed foods in hermetically sealed containers
AS 1766.5-1994
AS 1766.3.8-1991 Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.1-1991 Food microbiology Examination of specific products - Meat and meat products other than poultry
AS 1766.3.4-1991 Food microbiology Examination of specific products - Frozen foods
AS 1766.3.3-1991
AS 1766.3.6-1980 Methods for the microbiological examination of food Examination of specific products - Margarine

AS 1766.3.4-1991 Food microbiology Examination of specific products - Frozen foods
AS 1766.3.8-1991 Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.1-1991 Food microbiology Examination of specific products - Meat and meat products other than poultry
AS 1766.3.3-1991

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