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AS
AS/NZS 1766.2.9:1997

AS/NZS 1766.2.9:1997

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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Food microbiology Examination for specific organisms - Vibrio parahaemolyticus

Available format(s)

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

Superseded date

30-01-2024

Superseded by

AS 5013.18-2010

Language(s)

English

Published date

05-12-1997

Publisher

Standards Australia

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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1 - AS/NZS 1766.2.9:1997 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - VIBRIO PARAHAEMOLYTICUS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
2 - 3 PRINCIPLE
2 - 4 CULTURE MEDIA, REAGENTS AND REFERENCE CULTURES
2 - 4.1 General
2 - 4.2 Media
2 - 4.3 Media containing 30 g/ L sodium chloride (see Clause 4. 1)
2 - 4.4 Reagents
3 - 4.5 Reference cultures
3 - 5 PREPARATION OF DILUTIONS OF FOOD PRODUCT
3 - 5.1 Diluent
3 - 5.2 Procedure
3 - 6 TEST PROCEDURES
3 - 6.1 Isolation of presumptive V. parahaemolyticus
3 - 6.2 Confirmation of V. parahaemolyticus
6 - 7 CALCULATION OF MPN OF V. PARAHAEMOLYTICUS
6 - 8 REPORT
8 - APPENDIX A - CULTURE MEDIA
8 - A1 GENERAL
8 - A2 BUFFERED O-NITROPHENYL-BETA-D-GALACTOSIDE (ONPG) V. PARAHAEMOLYTICUS
8 - A2.1 Formulation
8 - A2.2 Monosodium phosphate solution, 1. 0 M, pH7
8 - A3 BROMCRESOL PURPLE CELLOBIOSE BROTH
8 - A3.1 Formulation
9 - APPENDIX B - PRESERVATION OF CULTURES OF V. PARAHAEMOLYTICUS
9 - B1 GENERAL
9 - B2 PROCEDURE
9 - B3 BIBLIOGRAPHY

This Standard is one of a series of methods for the microbiological examination of foodsfor quality control and investigative purposes and, where applicable, for checking thatfoods comply with regulatory specifications.

Committee
FT-024
DocumentType
Standard
ISBN
0 7337 1518 4
Pages
9
PublisherName
Standards Australia
Status
Superseded
SupersededBy
Supersedes
UnderRevision

This Standard sets out a method for estimating the most probable number (MPN) of Vibrio parahaemolyticus in foods.

First published as AS 1766.2 Add.2-1977.
Revised and redesignated as AS 1766.2.9-1991.
Jointly revised and designated AS/NZS 1766.2.9:1997.

AS 1766.3.8-1991 Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.3-1991
AS 1766.3.5-1983 Methods for the microbiological examination of food Examination of specific products - Molluscs, crustaceans and fish, and products thereof
AS 1766.3.2-1979 Methods for the microbiological examination of food Examination of specific products - Poultry
AS 1766.3.7-1986 Examination of specific products - Heat-processed foods in hermetically sealed containers
AS 1766.1.6-1991 Food microbiology General procedures and techniques - Estimation of the most probable number (MPN) of microorganisms
AS/NZS 1766.3.5:1999 Food microbiology Examination of specific products - Molluscs, crustaceans and fish, and products thereof
AS 1766.3.1-1991 Food microbiology Examination of specific products - Meat and meat products other than poultry
AS 1766.5-1994
AS 1766.3.4-1991 Food microbiology Examination of specific products - Frozen foods
AS 1766.1.2-1991 Food microbiology General procedures and techniques - Preparation of dilutions
AS 1766.3.6-1980 Methods for the microbiological examination of food Examination of specific products - Margarine

AS 1766.3.1-1991 Food microbiology Examination of specific products - Meat and meat products other than poultry

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