AS 1766.3.8-1991

1 - AS 1766.3.8-1991 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS - EGGS AND EGG PRODUCTS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 DEFINITIONS
1 - 3.1 Shell eggs
1 - 3.2 Egg products
1 - 3.3 Liquid egg products
1 - 3.4 Frozen egg products
1 - 3.5 Dried egg products
1 - 4 SAMPLE
2 - 5 STORAGE OF SAMPLES
2 - 5.1 Shell eggs
2 - 5.2 Liquid egg products
2 - 5.3 Frozen egg products
2 - 5.4 Dried egg products
2 - 6 DILUENT (See AS 1766.5)
2 - 6.1 Peptone solution,
2 - 6.2 Buffered peptone water
2 - 7 APPARATUS
2 - 7.1 Wide-mouthed sample containers with closures
2 - 7.2 Forceps and cutting instruments
2 - 7.3 Water bath
2 - 7.4 Mechanical blender
2 - 8 PREPARATION OF TEST SAMPLES
2 - 8.1 Shell eggs
2 - 8.2 Liquid egg products
2 - 8.3 Frozen egg products
3 - 8.4 Dried egg products
3 - 9 PREPARATION OF FIRST DILUTION
3 - 10 EXAMINATION FOR SPECIFIC ORGANISMS
3 - 10.1 General
3 - 10.2 Examination for salmonellae (See AS 1766.2.5)
3 - 11 REPORT

AS 1755.3.8-1991 sets out procedures for the microbiological examination of eggs and egg products.

This Standard sets out procedures for the microbiological examination of eggs and egg products.

Under Revision see DR 03348 CP