AS 1766.3.4-1991

1 - AS 1766.3.4-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC PRODUCTS - FROZEN FOODS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
2 - 3 SAMPLES
2 - 3.1 Laboratory sample
2 - 3.2 Storage of laboratory samples
2 - 4 DILUENTS (See AS 1766. 5)
2 - 4.1 Peptone solution
2 - 4.2 Buffered peptone water
2 - 4.3 Peptone solution
2 - 5 APPARATUS
2 - 5.1 Stainless steel knives
2 - 5.2 Metal hammer
2 - 5.3 Hacksaw and blades
2 - 5.4 Stainless steel blunt forceps
2 - 5.5 Stainless steel trays
2 - 5.6 Water bath (optional)
2 - 5.7 Blender
2 - 6 PREPARATION OF THE FIRST DILUTION
2 - 6.1 Sample preparation
2 - 6.2 Procedure
3 - 7 EXAMINATION FOR SPECIFIC ORGANISMS
3 - 8 REPORT

This Standard sets out procedures for preparing frozen foods for microbiological examination for specific microorganisms.

This Standard sets out procedures for preparing frozen foods for microbiological examination for specific microorganisms. The methods apply to all frozen foods, including ice cream and frozen dairy products, other than those frozen products for which special procedures are given in other test methods of AS 1766 relating to the examination of specific products.