AS 1766.2.7-1991

1 - AS 1766.2.7-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - CLOSTRIDIUM BOTULINUM AND CLOSTRIDIUM BOTULINUM TO
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 PRINCIPLE
1 - 4 CULTURE MEDIA AND REAGENTS
1 - 4.1 Gelatine phosphate buffer, pH 6.5
1 - 4.2 Cooked meat medium (CMM)
1 - 4.3 Differential reinforced clostridial medium (DRCM)
1 - 4.4 Trypsin solution
1 - 4.5 Clostridium botulinum antitoxins, types A, B, C, D, E and F
1 - 5 APPARATUS
1 - 5.1 Mortar and pestle
1 - 5.2 Sand
1 - 5.3 Refrigerated centrifuge
2 - 5.4 Water bath at 100°C (boiling)
2 - 5.5 Water bath at 60 +1°C
2 - 5.6 Water bath at 80 ± 1°C
2 - 5.7 Hypodermic syringes
2 - 6 TEST MICE
2 - 7 SAMPLES
2 - 8 PROCEDURE
2 - 8.1 Safety precautions
2 - 8.2 Preparation of samples
2 - 8.3 Enrichment culture of C. botulinum
3 - 8.4 Detection of toxin
3 - 8.5 Typing of toxins
4 - 9 REPORT

Sets out methods for the detection and confirmation of Clostridium botulinum and its toxins in foods.

This Standard sets out methods for the detection and confirmation of Clostridium botulinum and its toxins in foods.

First published as part of AS 1766.2 Addendum 1-1976.
Revised and redesignated in part as AS 1766.2.7-1991.