AS 1918-1992

1 - AS 1918-1992 METHODS FOR SAMPLING EGGS AND EGG PRODUCTS
4 - PREFACE
4 - CONTENTS
5 - SECTION 1 SCOPE AND GENERAL
5 - 1.1 SCOPE
5 - 1.2 REFERENCED DOCUMENTS
5 - 1.3 DEFINITIONS
5 - 1.4 PERSONNEL
5 - 1.5 SAMPLING EQUIPMENT
6 - 1.6 SAMPLING TECHNIQUE
6 - 1.7 REPLICATE SAMPLES
6 - 1.8 LABELLING OF SAMPLES
7 - 1.9 STORAGE AND TRANSPORT OF SAMPLES
7 - 1.10 REPORT
8 - SECTION 2 SAMPLING OF SHELL EGGS
8 - SECTION 3 SAMPLING OF LIQUID EGG PRODUCTS
8 - 3.1 EQUIPMENT
8 - 3.2 METHOD OF MIXING LIQUID EGG PRODUCTS
8 - 3.3 SAMPLING TECHNIQUE AND VOLUME OF SAMPLE
9 - SECTION 4 SAMPLING OF FROZEN EGG PRODUCTS
9 - 4.1 EQUIPMENT
10 - 4.2 PROCEDURE
12 - SECTION 5 SAMPLING OF DRIED EGG PRODUCTS
12 - 5.1 EQUIPMENT
12 - 5.2 PROCEDURE
13 - SECTION 6 SAMPLING OF EGG PRODUCTS IN SMALL CONTAINERS
14 - APPENDIX A - PLUNGERS FOR LIQUID EGG PRODUCTS
15 - APPENDIX B - TRIERS FOR FROZEN EGG PRODUCTS
15 - B1 SCOPE
15 - B2 TYPES
15 - B3 MATERIALS
15 - B4 CONSTRUCTION
15 - B5 PRINCIPAL DIMENSIONS
16 - APPENDIX C - BORERS FOR DRIED EGG PRODUCTS
16 - C1 SCOPE
16 - C2 TYPES
16 - C3 MATERIALS
16 - C4 CONSTRUCTION
16 - C5 PRINCIPAL DIMENSIONS
16 - C6 NOTES ON USE OF THE BORERS

Sets out methods for obtaining samples of eggs and egg products for chemical analysis and for microbiological and sensory examination.

This Standard Sets out procedures and describes equipment for obtaining samples of eggs and egg products for chemical analysis, and for microbiological and sensory examination. Handling procedures aimed at ensuring that the samples reach the laboratory in a satisfactory condition are also described.NOTES:1 The number and selection of samples to be taken in order to obtain a sample representative of a batch is not considered in this Standard. Australian Standards in this field are AS 1199 and AS 1399.2 There may be times when the techniques described need some modification for sound technical reasons. For this reason, sampling should always be carried out by experienced personnel.3 Methods for the chemical analysis of eggs and egg products are dealt with in AS 1383 and for microbiological examination in AS 1766.3.8. Although not specific for eggs and egg products, methods of sensory examination are dealt with in AS 2542.

First published as AS 1918-1976.
Second edition 1992.