AS/NZS 1766.2.9:1997

1 - AS/NZS 1766.2.9:1997 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - VIBRIO PARAHAEMOLYTICUS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
2 - 3 PRINCIPLE
2 - 4 CULTURE MEDIA, REAGENTS AND REFERENCE CULTURES
2 - 4.1 General
2 - 4.2 Media
2 - 4.3 Media containing 30 g/ L sodium chloride (see Clause 4. 1)
2 - 4.4 Reagents
3 - 4.5 Reference cultures
3 - 5 PREPARATION OF DILUTIONS OF FOOD PRODUCT
3 - 5.1 Diluent
3 - 5.2 Procedure
3 - 6 TEST PROCEDURES
3 - 6.1 Isolation of presumptive V. parahaemolyticus
3 - 6.2 Confirmation of V. parahaemolyticus
6 - 7 CALCULATION OF MPN OF V. PARAHAEMOLYTICUS
6 - 8 REPORT
8 - APPENDIX A - CULTURE MEDIA
8 - A1 GENERAL
8 - A2 BUFFERED O-NITROPHENYL-BETA-D-GALACTOSIDE (ONPG) V. PARAHAEMOLYTICUS
8 - A2.1 Formulation
8 - A2.2 Monosodium phosphate solution, 1. 0 M, pH7
8 - A3 BROMCRESOL PURPLE CELLOBIOSE BROTH
8 - A3.1 Formulation
9 - APPENDIX B - PRESERVATION OF CULTURES OF V. PARAHAEMOLYTICUS
9 - B1 GENERAL
9 - B2 PROCEDURE
9 - B3 BIBLIOGRAPHY

This Standard is one of a series of methods for the microbiological examination of foodsfor quality control and investigative purposes and, where applicable, for checking thatfoods comply with regulatory specifications.

This Standard sets out a method for estimating the most probable number (MPN) of Vibrio parahaemolyticus in foods.

First published as AS 1766.2 Add.2-1977.
Revised and redesignated as AS 1766.2.9-1991.
Jointly revised and designated AS/NZS 1766.2.9:1997.