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AS 5013.18-2010
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Food microbiology, Method 18: Examination for specific organisms –
This Standard sets out a method for estimating the most probable number (MPN) of Vibrio parahaemolyticus in foods. This Standard is one of a series of methods for the microbiological examination of foods for quality control and investigative purposes and, where applicable, for checking that foods comply with regulatory specifications.
Table of contents
Header
About this publication
Preface
1 Scope
2 Referenced documents
3 Principle
4 Culture media, reagents and reference cultures
4.1 General
4.2 Media
4.2.1 Alkaline peptone water
4.2.2 Thiosulfate citrate bile-salts sucrose (TCBS) agar
4.2.3 Salt tolerance media—containing 0 g/L, 80 g/L and 110 g/L NaCl.
4.2.4 Decarboxylase broth base (Moeller’s) and decarboxylase broths containing lysine, ornithine and arginine—with 10 g/L NaCl added.
4.2.5 Physiological saline
4.2.6 V. parahaemolyticus preservation medium
4.3 Media containing 30 g/L sodium chloride (see Clause 4.1)
4.3.1 Tryptone water—containing 30 g/L NaCl.
4.3.2 Buffered glucose broth—containing 30 g/L NaCl.
4.3.3 Nutrient agar—containing 30 g/L NaCl.
4.3.4 Triple sugar iron (TSI) agar—containing 30 g/L NaCl.
4.3.5 Bromcresol purple cellobiose broth—containing 30 g/L NaCl.
4.3.6 Peptone solution, 0.1%—containing 30 g/L NaCl.
4.4 Reagents
4.4.1 Voges-Proskauer reagents
4.4.1.1 α-naphthol—alpha-naphthol, 5% w/v in absolute alcohol
4.4.1.2 Potassium hydroxide solution—potassium hydroxide, 40% w/v in distilled water
4.4.2 Oxidase reagent (Kovacs)
4.4.3 Toluene
4.4.4 Buffered ONPG solution 0.0133 M
4.5 Reference cultures
4.5.1 Additional control cultures—optional
5 Preparation of dilutions of food product
5.1 Diluent
5.2 Procedure
6 Test procedures
6.1 Isolation of presumptive V. parahaemolyticus
6.2 Confirmation of V. parahaemolyticus
7 Calculation of MPN of V. parahaemolyticus
8 Report
Appendix A
Appendix B
B1 Media
B1.1 Alkaline Peptone water
B1.2 Thiosulfate citrate bile-salts sucrose (TCBS) agar
B1.3 Salt tolerance media
B1.4 Decarboxylase broth (Moeller’s)
B1.4.1 General
B1.4.2 Preparation of complete medium
B1.4.3 Decarboxylase broth base (Moeller’s)
B1.5 Saline solution, 0.85% (Physiological saline)
B1.6 Vibrio parahaemolyticus preservation medium
B2 Media containing 30g/L sodium chloride
B2.1 Tryptone water
B2.2 Buffered glucose broth with 3% NaCl
B2.3 Nutrient agar
B2.4 Triple sugar iron agar
B2.5 Bromcresol purple cellobiose broth
B2.6 Peptone solution, 0.1%
B3 Reagents
B3.1 Voges-Proskauer reagents
B3.1.1 α-Naphthol solution
B3.1.2 Potassium hydroxide solution
B3.2 Oxidase reagents (KOVACS)
B3.3 Buffered O-Nitrophenyl-Beta-D-Galactoside (ONPG) solution, 0.0133 M
Appendix C
C1 General
C2 Procedure
C3 Bibliography
Cited references in this standard
Please select a variation to view its description.
| Published | 23/06/2010 |
|---|---|
| Pages | 14 |
Please select a variation to view its pdf.
