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AS 1766.3.7-1986

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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

Available format(s)

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

Withdrawn date

30-06-2017

Language(s)

English

Published date

01-01-1986

€32.89
Excluding VAT

1 - AS 1766. 3.7-1986 HEAT-PROCESSED FOODS IN HERMETICALLY-SEALED CONTAINERS
1 - 1 SCOPE.
1 - 2 REFERENCED DOCUMENTS.
1 - 3 DEFINITIONS.
2 - 4 SPECIAL PRECAUTIONS.
2 - 5 MEDIA.
2 - 6 EQUIPMENT.
2 - 7 LABORATORY SAMPLE.
2 - 8 HANDLING OF SAMPLES.
2 - 9 INCUBATION OF CONTAINERS.
2 - 10 EXAMINATION OF CONTAINERS BEFORE OPENING.
2 - 11 OPENING THE CONTAINERS.
2 - 11.1 General.
2 - 11.2 Apparently Sound Cans.
2 - 11.3 Swollen Cans.
2 - 11.4 Flexible Pouches.
3 - 11.5 Glass Packs.
3 - 12 TRANSFER OF TEST SAMPLES.
3 - 13 EXAMINATION OF REMAINDER OF CONTAINER CONTENTS.
3 - 13.1 Macroscopic Examination.
3 - 13.2 Determination of pH.
3 - 13.3 Microscopic Examination.
3 - 14 MICROBIOLOGICAL EXAMINATION OF TEST SAMPLES.
3 - 15 FURTHER INVESTIGATIONS.
3 - 16 REPORT.
3 - 17 BIBLIOGRAPHY.
5 - APPENDIX A - GUIDELINES FOR THE MICROBIOLOGICAL EXAMINATION OF TEST SAMPLES
5 - A1 CULTURE MEDIA AND THEIR USES.
5 - A2 PROCEDURE.
5 - A2.1 Low-acid Foods.
6 - A2.2 Acid Foods.
6 - A3 INTERPRETATION OF RESULTS.
6 - A3.1 Low-acid Foods.
6 - A3.2 Acid Foods.
7 - APPENDIX B - KEY TO DIAGNOSIS OF THE COMMON TYPES OF MICROBIAL SPOILAGE OF HEAT PROCESSED FOODS
8 - APPENDIX C - FORMULARY OF CULTURE MEDIA
8 - BRAIN HEART BROTH.
8 - BRAIN HEART AGAR.
8 - CLARK AND DEHR MEDIUM
8 - COOKED MEAT MEDIUM
9 - CORN LIVER MEDIUM
9 - DEXTROSE TRYPTONE AGAR.
9 - LIVER BROTH.
9 - MALT EXTRACT AGAR.
10 - NUTRIENT AGAR
10 - OXYTETRACYCLINE- GLUCOSE- YEAST EXTRACT AGAR
10 - PORK INFUSION AGAR
10 - POTATO DEXTROSE AGAR
11 - SULPHITE AGAR.
11 - TOMATO JUICE BROTH
11 - TOMATO JUICE AGAR

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Withdrawn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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