AS 1766.2.6-1991

Name: AS 1766.2.6-1991 - Food microbiology Examination for specific organisms - Bacillus cereus
Brand: Standards Australia

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Food microbiology Examination for specific organisms - Bacillus cereus

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

Language(s)

English

Published date

01-01-1991

Publisher

Standards Australia

Superseded date

30-06-2017

Superseded by

AS 5013.2-2007

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£20.86

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1 - AS 1766.2.6-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - BACILLUS CEREUS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 APPLICATION
1 - 3 REFERENCED DOCUMENTS
1 - 4 CULTURE MEDIA, REAGENTS AND REFERENCE CULTURE
1 - 4.1 Culture media (See Appendix A)
1 - 4.2 Reagents
2 - 4.3 Reference culture, Bacillus cereus
2 - 5 PREPARATION OF DILUTIONS OF FOOD PRODUCT
2 - 6 SURFACE SPREAD METHOD
2 - 7 MOST PROBABLE NUMBER (MPN) METHOD
2 - 8 CONFIRMATION OF B. CEREUS
2 - 8.1 General
2 - 8.2 Procedure
3 - 9 REPORT
3 - 10 REFERENCES
4 - APPENDIX A - CULTURE MEDIA
4 - A1 POLYMYXIN PYRUVATE EGG-YOLK MANNITOL BROMTHYMOL BLUE AGAR (PEMBA)
4 - A1.1 Preparation of complete medium
4 - A1.2 Base agar
4 - A1.3 Sodium pyravate solution
4 - A1.4 Polymyxin solution
4 - A1.5 Egg-yolk emulsion
4 - A1.6 Actidione solution
5 - A2 TRYPTONE SOY POLYMYXIN BROTH
5 - A2.1 Preparation of complete medi um
5 - A2.2 Base medium
5 - A2.3 Polymyxin solution

Sets out two quantitative methods for the detection and enumeration of Bacillus cereus in foods, as follows:(a) Surface spread method,(b) Most probable number (MPN) method.

Committee	FT-024
DocumentType	Standard
ISBN	0 7262 6612 4
Pages	5
PublisherName	Standards Australia
Status	Superseded
SupersededBy	AS 5013.2-2007
Supersedes	DR 89082 AS 1766.2.1.6 ADD 1-1976
UnderRevision	DR 03351 CP DR 06437 CP

This Standard sets out two quantitative methods for the detection and enumeration of Bacillus cereus in foods, as follows:(a) Surface spread method.(b) Most probable number (MPN) method.

Under Revision see DR 03351 CP

AS 1766.1.2-1991	Food microbiology General procedures and techniques - Preparation of dilutions
AS 1766.1.4-1991
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 1766.3.8-1991	Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.2-1979	Methods for the microbiological examination of food Examination of specific products - Poultry
AS 1766.3.5-1983	Methods for the microbiological examination of food Examination of specific products - Molluscs, crustaceans and fish, and products thereof
AS 1766.3.6-1980	Methods for the microbiological examination of food Examination of specific products - Margarine
AS 1766.5-1994
AS 1766.3.3-1991
AS 1766.3.4-1991	Food microbiology Examination of specific products - Frozen foods

AS 5013.7-2004	Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.4-1991	Food microbiology Examination of specific products - Frozen foods
AS 1766.3.8-1991	Food microbiology Examination of specific products - Eggs and egg products
AS 1766.3.1-1991	Food microbiology Examination of specific products - Meat and meat products other than poultry
AS 1766.3.3-1991

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AS 1766.2.6-1991

Food microbiology Examination for specific organisms - Bacillus cereus

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Abstract

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