AS 1766.2.8-1991

1 - AS 1766.2.8-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - CLOSTRIDIUM PERFRINGENS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 PRINCIPLE
1 - 4 MEDIA, REAGENTS, AND REFERENCE CULTURES
1 - 4.1 Culture media (see AS 1766.5 and Appendix A)
2 - 4.2 Nitrite detection reagents (see Appendix A)
2 - 4.3 Reference Culture
2 - 5 APPARATUS
2 - 6 TEST PROCEDURES
2 - 6.1 Spread plate method
2 - 6.2 Most probable number method
2 - 7 CONFIRMATION OF C. PERFRINGENS
2 - 7.1 General
3 - 7.2 Confirmation tests
3 - 8 REPORT
3 - 9 REFERENCES
5 - APPENDIX A - CULTURE MEDIA
5 - A1 LACTOSE EGG YOLK (LEY) AGAR
5 - A2 LACTOSE GELATIN MEDIUM
6 - A3 NITRATE MOTILITY MEDIUM
6 - A4 NITRITE DETECTION REAGENTS

This Standard sets out methods for the enumeration of Clostridium perfringens in foods. Two methods of examination are described as follows:(a) Spread plate method - this test is used for estimating the number of viable C. perfringens per specified unit of material under test.(b) Most probable number method - this test is used for estimating the most probable number (MPN) of C. perfringens per specified unit of material under test.