AS 1766.3.7-1986
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
Examination of specific products - Heat-processed foods in hermetically sealed containers
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
30-06-2017
English
01-01-1986
This standard sets out procedures for the microbiological examination of heat-processed foods,excluding dairy products, in hermetically-sealed containers for commercial sterility.
Committee |
FT-004
|
DocumentType |
Standard
|
ISBN |
0 7262 4340 X
|
Pages |
11
|
PublisherName |
Standards Australia
|
Status |
Withdrawn
|
Supersedes |
This standard sets out procedures for the microbiological examination of heat-processed foods, excluding dairy products, in hermetically-sealed containers for commercial sterility as defined in Clause 3.NOTES:1. Appendix A provides guidelines on examination for viable organisms in commercially sterile foods and on the determination of the cause of spoilage in spoiled containers.2. Because Clostridium botulinum can occur at such low frequency that no practical sampling plan would be adequate to detect its presence in the final product, safety of heat processed foods depends on in-plant quality control of plant hygiene (including cooling water), container closing procedures, and heating and cooling processes. Microbiological examination may be of use in the diagnosis of spoilage and to ascertain whether a process has been effective, i.e. that the product is commercially sterile. It is not a quality assurance program in itself. Sterility testing has a role in detecting occasional batches of product which are grossly contaminated. It cannot differentiate between a statistically low level of contamination and contamination which occurs during laboratory procedures. Sterility tests should be undertaken only in suitable sterile rooms (clean rooms) or safety cabinets by staff who are trained in aseptic techniques.
AS 1766.2.8-1991 | Food microbiology Examination for specific organisms - Clostridium perfringens |
AS 1766.3.15-1994 | |
AS 1766.2.5-1991 | Food microbiology Examination for specific organisms - Salmonellae |
AS 1766.2.6-1991 | Food microbiology Examination for specific organisms - Bacillus cereus |
AS 1766.3.14-1994 | Food microbiology Examination of specific products - Butter and related products |
AS 1766.2.9-1991 | Food microbiology Examination for specific organisms - Vibrio parahaemolyticus |
AS/NZS 1766.3.14:1998 | Food microbiology Examination of specific products - Butter, margarine and related products |
AS/NZS 1766.2.9:1997 | Food microbiology Examination for specific organisms - Vibrio parahaemolyticus |
AS 1766.3.16-1994 | Food microbiology Examination of specific products - Long shelf life dairy products in hermetically sealed containers |
AS 1766.2.1-1991 |
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