1 Scope
This standard specifies the identification method for common mycotoxin producing fungi in food.
This standard is applicable to the identification for mycotoxin producing fungi of aspergillus, penicillium, fusarium and others.
2 Normative References
The following standards contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of these documents is applicable. For undated references, the latest edition of the normative document is applicable to this standard.
Contents
Foreword I
1 Scope
2 Normative References
3 Equipment and Materials
4 Culture Mediums and Reagents
5 Operation Procedure
6 Morphological Characteristics of Various Fungi
7 Key of All Kinds of Bacterium Categories
Appendix A (Informative) Aspergillus Grouping Key (Mainly according to Color)
Appendix B (Informative) Aspergillus Grouping Key (Mainly according to Morphology)
Appendix C (Informative) Key to Penicillium Strains
Appendix D (Informative) Fusarium Classification System Key (Perth) Grouping Key
