AS 5013.11.4:2018 pdf free

AS 5013.11.4:2018 pdf free.Food microbiology
The general principles for sample preparation and subsequent steps are detailed in ISO 6887-1. This document describes specific measures for products not covered in other parts of ISO 6887.
An initial suspension is prepared to obtain as uniform a distribution as possible of the microorganisms contained in the test portion.
For detection methods, the pre-enrichment or enrichment suspension is prepared in the same way,using the medium recommended in the method of examination concerned. For enumeration methods used for all food types covered in this document, general diluents are documented in the relevant clauses of ISO 6887-1 and specific diluents are included in Clause 5.
If necessary, further dilutions are prepared in order to reduce the number of microorganisms per unit volume to allow, after incubation, observation of any growth (in the case of liquid media) or colonies (in the case of agar plates or agar tubes) as stated in each specific standard.
Carry out sampling in accordance with the specific standard appropriate to the product concerned or see ISO/TS 17728. Some guidance on sampling certain products is included in Clause 9 for clarity. If a specific standard is not available, it is recommended that agreement be reached on this subject by the parties concerned.
All preparations and manipulations shall be carried out using aseptic techniques and sterile equipment (see ISO 7218). General sample preparation procedures are given in ISO 6887-1, but additional detail for some categories is given in 8.2 to 8.4.
If the product is to be used as an ingredient in a final product of higher pH, then the pH of the initial suspension of the test portion shall be adjusted to pH 7,0±0,5 with the diluents specified at 5.2.2 or 5.3.1 or others with equivalent buffering capacity.
Homogenize dry and hard heterogeneous products by mincing or grinding the laboratory sample. Avoid excessive heating during this process by homogenizing for periods of no more than 1 min at a time,with suitable rest intervals applied, depending on the product being processed. Mince or grind until the sample is visibly homogeneous.AS 5013.11.4 pdf free download.