Sets out general instructions and specifies procedures to be followed for taking a laboratory sample from poultry and poultry product surfaces, for the purpose of microbiological examination
Table of contents
Header
About this publication
Preface
1 Scope
2 Application
3 Referenced documents
4 Definitions
5 Rinse fluid and reagents
5.1 General
5.2 Rinse fluid
5.2.1 Buffered peptone water
5.2.2 Preparation and distribution of rinse fluid
5.3 Ethanol, 95% to 96% (V/V)
5.4 Disinfectant mixture
6 Apparatus and glassware
6.1 General
6.2 Apparatus for dry sterilization (oven) or wet sterilization (autoclave)
6.3 Refrigerator and freezer
6.4 Instruments (sterilizable)
6.5 Carcass sponges, polyurethane or equivalent
7 Storage of samples
7.1 General
7.2 Poultry and poultry products
8 Treatment of samples
8.1 General
8.2 Thawing frozen samples
9 Opening of packages
10 Preparation of the sample before examination for specific organisms
