GB 4789.4-2010 National food safety standard Food microbiological examination:Salmonella (Text of Document is in English)

01/06/2010

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Food microbiological examination: Salmonella
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1. Scope
The standard specifies a method for the detection of Salmonella in food.
The standard applies a method for the detection for Salmonella in food.
2. Equipment and Material
Usual microbiological laboratory equipment and, in particular the following
2.1 Refrigerator: 2-5.
2.2 Incubator: 36±1,42±1
2.3 Homogeneous machine
2.4 Oscillator
2.5 Electric Balance: Sensibility 0.1g
2.6 Asepsis conical flask: Capacities 500ml and 250ml.
2.7 Asepsis pipettes: of capacities 10ml and 1ml, graduated respectively in
0.1ml and 0.01ml divisions or micro-pipette and the suction head.
2.8 Petri dishes: of diameter 90mm.
2.9 Asepsis culture tubes, 3mm*50mm,10mm*75mm
2.10 Asepsis Capillary
2.11 PH-meter or pH color comparison tube or precision pH test strips.
2.12 VITEK Machine.
3. Culture media and reagent
3.1 Buffered peptone water: See appendix A.1
3.2 Tetrathionate Broth: See appendix A.2
3.3 Selenite Cystinol Broth: See appendix A.3
3.4 Bismuth Sulfite Agar: See appendix A.4
3.5 Hekton Enteric Agar: See appendix A.5
3.6 Xylose Lysine Desoxycholate Agar: See appendix A.6
3.7 Salmonella Chromogentic Agar
3.8 Triple sugar/iron agar: See appendix A.7
3.9 Peptone water, Indole reagent: See appendix A.8
3.10 Urea Agar: See appendix A.9
3.11 KCN Agar: See appendix A.10
3.12 Lysine decarboxylation test broth: See appendix A.11
3.13 Bromcresol Fermentation tube: See appendix A.12
3.14 ortho-nitrophenol??-D-galactosidase: See appendix A.13
3.15 Semisolid Medium: See appendix A.14
3.16 Sodium malonate medium: See appendix A.15
3.17 Salmonella O and H phase Antisera