National Food Safety Standard Food Microbiological Examination – Determination and testing of enterobacteriaceae phage of Salmonella, Shigella and Diarrheagenic Escherichia coli
1 Scope
This standard specifies to conduct examination of salmonellae, shigellae, and diarrhoea causative escherichia coli by means of the diagnostic typing phage set for enterobacteriaceae.
This standard is applicable to the examination of salmonellae, shigellae, and diarrhoea causative escherichia coli in various kinds of foods and foodborne diseases causative samples.
This standard is applicable to the germ carrying examination on intestinal tract salmonella bacteria and shigella for the employees in the food industry.
2 Equipment and Materials
In addition to the conventional sterilization and cultivation equipment in microbiological laboratory, other equipment and materials are as follows:
a) Constant temperature incubator: 36℃ ± 1℃, 42℃ ± 1℃ and 50 ℃ ± 1 ℃;
b) Anaerobic culture apparatus: 41.5℃ ± 0.5℃;
c) Microsocope: 10×~100×;
d) Spirit level: the bench surface for phage test shall be adjusted to the horizontal position;
e) Sterilized 1mL one-off injector (should be plastic), the needle has no numbering, and shall be available for determining each drop of 5μL~10μL (each mL has 100~200 drops) prior to use;
f) Micropipettor and sucker (10μL and 5μL);
g) Quantitative pipettor and sucker (100μL and 50μL);
h) Sterilized pipet: 10mL, 5mL and 1mL;
i) Sterile capillary;
j) Sterile culture dish: 90mm;
k) Sterile cotton swab;
l) Small sterilized test tube with a cap: 8mm×50mm;
m) Object slide.
3 Culture Medium and Reagent
Foreword I
1 Scope
2 Equipment and Materials
3 Culture Medium and Reagent
4 Examination Procedures
5 Operation Procedures
Appendix A Culture Medium and Reagent
Appendix B Determination Method for Enrichment Broth Sensitivity
