AS 5013.11.3-2006

1 - AS 5013.11.3-2006 Food microbiology Method 11.3: Microbiology of food and animal feeding stuffs„Preparation of test samples,
4 - PREFACE
5 - CONTENTS
7 - 1 Scope
8 - 2 Normative references
8 - 3 Terms and definitions
9 - 4 Principle
9 - 5 Diluents
9 - 5.1 Basic materials
9 - 5.2 Diluents for general use
9 - 5.3 Diluents for special purposes
10 - 5.4 Distribution and sterilization of the diluent
10 - 6 Apparatus
11 - 7 Preparation of samples
11 - 7.1 Frozen products
11 - 7.2 Hard and dry products
11 - 7.3 Liquid and non-viscous products
11 - 7.4 Heterogeneous products
11 - 8 General procedures
11 - 8.1 General
12 - 8.2 General case for acidic products
12 - 8.3 High fat foods (for example over 20 % of total mass is fat)
12 - 9 Specific procedures
12 - 9.1 Raw fish, crustaceans, molluscs and others
14 - 9.2 Processed products of fish, crustaceans, molluscs and other products
15 - 9.3 Frozen fish, crustaceans, molluscs and other products
16 - 10 Further decimal dilutions
17 - Bibliography

AS 5013.11.3-2006 identically adopts ISO 6887-3:2003 which specifies rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a different preparation from the method described in ISO 6887-1.

First published as AS 5013.11.3-2006.