AS/NZS 1766.3.5:1999

1 - AS/NZS 1766.3.5:1999 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS-MOLLUSCS, CRUSTACEANS AND FISH, AND PRODUCTS THEREOF
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 DEFINITIONS
1 - 3.1 Crustaceans
1 - 3.2 Fillets
2 - 3.3 Fish
2 - 3.4 Fish products
2 - 3.5 Molluscs
2 - 3.6 Portions
2 - 4 SAMPLES
2 - 5 STORAGE OF SAMPLES
2 - 5.1 Frozen samples
2 - 5.2 Chilled samples
2 - 6 APPARATUS
2 - 7 PREPARATION OF TEST SAMPLES
2 - 7.1 Quantity
2 - 7.2 Frozen samples
2 - 7.3 Molluscs in the shell
3 - 7.4 Molluscs removed from the shell and molluscs without shells
4 - 7.5 Whole crustaceans in the shell, raw or cooked
4 - 7.6 Crustacean meat (cooked, processed or uncooked)
6 - 7.7 Ungutted fish, large portions, fillets
6 - 7.8 Gutted fish
6 - 7.9 Small fish (up to 15 cm long)
6 - 7.10 Fish products
6 - 8 PREPARATION OF FIRST DILUTIONS
6 - 8.1 General
6 - 8.2 Diluents
7 - 8.3 Procedure
7 - 9 EXAMINATION FOR SPECIFIC ORGANISMS
7 - 10 REPORT

This Standard sets out procedures for the microbiological examination of molluscs, crustaceans, fish, and products derived primarily from these.

This Standard sets out procedures for the microbiological examination of molluscs, crustaceans, fish, and products derived primarily from these. Dehydrated fish and commercially sterile canned and bottled products are excluded.

First published in Australia as AS 1766.3.5-1983.
Jointly revised and designated AS/NZS 1766.3.5:1999.