AS 5013.11.4-2006

1 - AS 5013.11.4-2006 Food microbiology Method 11.4: 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
8 - 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
10 - 7 Preparation of samples
10 - 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
11 - 8.2 General case for acidic products
11 - 8.3 High fat foods, excluding margarines and spreads (e.g. over 20 % of total mass is fat)
12 - 9 Specific procedures
12 - 9.1 Flours, cereal grains, cereal by-products, animal feeds and cattle cake
12 - 9.2 Very hard products
12 - 9.3 Gelatine (granular or leaf form)
13 - 9.4 Margarine and spreads
14 - 9.5 Dehydrated products
15 - 9.6 Egg products
17 - 9.7 Fermented products (products containing live microorganisms)
17 - 9.8 Pastries and cakes
18 - 10 Further decimal dilutions
19 - Bibliography

AS 5013.11.4-2006 identically adopts ISO 6887 which specifies rules for the preparation of samples and decimal dilutions for the microbiological examination of food products other than those covered in other parts of ISO 6887.

First published as AS 5013.11.4-2006.