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AS 5013.6:2015
$109.95
Food microbiology, Method 6: Examination for specific organisms — Campylobacter
This Standard sets out reference methods for the detection and enumeration of Campylobacter jejuni and Campylobacter coli in meat and poultry.
Table of contents
Header
About this publication
Preface
1 Scope
2 Safety precautions
3 Referenced documents
4 Culture media, reagents and reference cultures
4.1 Media (refer to Appendix B)
4.1.1 Blood agar
4.1.2 Preston broth
4.1.3 Preston agar
4.1.4 Skirrow agar
4.1.5 Nalidixic acid antimicrobial sensitivity discs, 30 μg
4.1.6 Cephalothin antimicrobial sensitivity discs, 30 μg
4.1.7 Nutrient broth
4.2 Reagents
4.2.1 Sodium hippurate
4.2.2 Ninhydrin solution
4.2.3 Oxidase reagent (Kovacs)
4.2.4 Saline solution
4.3 Reference cultures
5 Apparatus
5.1 Blender
5.2 Gas cylinders or kits
5.3 Incubators
5.4 Water bath
5.5 Microscope
6 Test procedures
6.1 General
6.2 Microaerobic incubation conditions
6.3 Preparation of first dilution
6.3.1 Solid samples
6.3.2 Rinse fluids
6.4 Controls for broth culture
6.5 Qualitative test—Enrichment culture method
6.5.1 Resuscitation
6.5.2 Selective enrichment
6.5.3 Plating out on selective agar media
6.6 Quantitative test—Surface spread method
7 Confirmation tests
7.1 Culture of selected colonies
7.2 Oxidase test and gram stain
7.3 Further confirmation tests
8 Report
Appendix A
Appendix B
B1 Blood agar
B1.1 Basic medium
B1.1.1 Composition
B1.1.2 Preparation
B1.2 Sterile blood (e.g. Sheep blood or horse blood)
B1.3 Complete medium
B1.3.1 Composition
B1.3.2 Preparation
B2 Preston broth
B2.1 Preparation of Preston broth
B2.2 Nutrient broth
B2.3 FBP supplement
B2.4 Antibiotic supplement
B3 Preston agar
B4 Skirrow agar
B4.1 Preparation of Skirrow agar
B4.2 Agar base
B5 Sodium hippurate, 10 g/L aqueous solution
B6 Ninhydrin solution, 3.5% in 1:1 mixture of acetone and butanol
B7 Oxidase reagent (Kovacs)
B8 Saline solution, 0.85% (physiological saline)
Appendix C
C1 Procedure
C2 Interpretation of test result
Bibliography
Cited references in this standard
Please select a variation to view its description.
| Published | 03/02/2015 |
|---|---|
| Pages | 13 |
Please select a variation to view its pdf.
