| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 7<\/td>\n | Contents Page <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | Milk and milk products\ufffd\u2014 Detection of <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | Milk and milk products\ufffd\u2014 Detection of 1\ufffd\ufffd\ufffd Scope 2\ufffd\ufffd\ufffd Normative reference 3\ufffd\ufffd\ufffd Terms and definitions 4\ufffd\ufffd\ufffd Principle 4.1\ufffd\ufffd\ufffd General 4.2\ufffd\ufffd\ufffd Pre-enrichment in non-selective liquid medium 4.3\ufffd\ufffd\ufffd Enrichment in selective liquid media <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | 4.4\ufffd\ufffd\ufffd Streaking out and recognition 4.5\ufffd\ufffd\ufffd Confirmation 5\ufffd\ufffd\ufffd Culture media, reagents and sera 5.1\ufffd\ufffd\ufffd Water <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | 5.2\ufffd\ufffd\ufffd Culture media 5.2.1\ufffd\ufffd\ufffd Pre-enrichment medium: Buffered peptone water 5.2.1.1\ufffd\ufffd\ufffd Composition 5.2.1.2\ufffd\ufffd\ufffd Preparation 5.2.2\ufffd\ufffd\ufffd First selective enrichment medium: Rappaport-Vassiliadis modified, magnesium chloride\/ma… 5.2.2.1\ufffd\ufffd\ufffd Solution\ufffdA 5.2.2.1.1\ufffd\ufffd\ufffd Composition 5.2.2.1.2\ufffd\ufffd\ufffd Preparation 5.2.2.2\ufffd\ufffd\ufffd Solution\ufffdB 5.2.2.2.1\ufffd\ufffd\ufffd Composition 5.2.2.2.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 5.2.2.3\ufffd\ufffd\ufffd Solution\ufffdC 5.2.2.3.1\ufffd\ufffd\ufffd Composition 5.2.2.3.2\ufffd\ufffd\ufffd Preparation 5.2.2.4\ufffd\ufffd\ufffd Complete medium 5.2.2.4.1\ufffd\ufffd\ufffd Composition 5.2.2.4.2\ufffd\ufffd\ufffd Preparation 5.2.3\ufffd\ufffd\ufffd Second selective enrichment medium: Selenite\/cystine medium 5.2.3.1\ufffd\ufffd\ufffd Base 5.2.3.1.1\ufffd\ufffd\ufffd Composition 5.2.3.1.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 5.2.3.2\ufffd\ufffd\ufffd l 5.2.3.2.1\ufffd\ufffd\ufffd Composition 5.2.3.2.2\ufffd\ufffd\ufffd Preparation 5.2.3.3\ufffd\ufffd\ufffd Complete medium 5.2.3.3.1\ufffd\ufffd\ufffd Composition 5.2.3.3.2\ufffd\ufffd\ufffd Preparation 5.2.4\ufffd\ufffd\ufffd First selective solid medium: Brilliant green\/phenol red agar (Edel and Kampelmacher) 5.2.4.1\ufffd\ufffd\ufffd Base 5.2.4.1.1\ufffd\ufffd\ufffd Composition 5.2.4.1.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | 5.2.4.2\ufffd\ufffd\ufffd Sugar\/phenol red solution 5.2.4.2.1\ufffd\ufffd\ufffd Composition 5.2.4.2.2\ufffd\ufffd\ufffd Preparation 5.2.4.3\ufffd\ufffd\ufffd Brilliant green solution 5.2.4.3.1\ufffd\ufffd\ufffd Composition 5.2.4.3.2\ufffd\ufffd\ufffd Preparation 5.2.4.4\ufffd\ufffd\ufffd Complete medium 5.2.4.4.1\ufffd\ufffd\ufffd Composition 5.2.4.4.2\ufffd\ufffd\ufffd Preparation 5.2.4.4.3\ufffd\ufffd\ufffd Preparation of the agar plates <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | 5.2.5\ufffd\ufffd\ufffd Second selective solid medium 5.2.6\ufffd\ufffd\ufffd Nutrient agar 5.2.6.1\ufffd\ufffd\ufffd Composition 5.2.6.2\ufffd\ufffd\ufffd Preparation 5.2.6.3\ufffd\ufffd\ufffd Preparation of agar plates 5.2.7\ufffd\ufffd\ufffd Triple sugar\/iron agar (TSI agar) 5.2.7.1\ufffd\ufffd\ufffd Composition 5.2.7.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 5.2.8\ufffd\ufffd\ufffd Urea agar (Christensen) 5.2.8.1\ufffd\ufffd\ufffd Base 5.2.8.1.1\ufffd\ufffd\ufffd Composition 5.2.8.1.2\ufffd\ufffd\ufffd Preparation 5.2.8.2\ufffd\ufffd\ufffd Urea solution 5.2.8.2.1\ufffd\ufffd\ufffd Composition 5.2.8.2.2\ufffd\ufffd\ufffd Preparation 5.2.8.3\ufffd\ufffd\ufffd Complete medium 5.2.8.3.1\ufffd\ufffd\ufffd Composition 5.2.8.3.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 5.2.9\ufffd\ufffd\ufffd l 5.2.9.1\ufffd\ufffd\ufffd Composition 5.2.9.2\ufffd\ufffd\ufffd Preparation 5.3\ufffd\ufffd\ufffd Reagents 5.3.1\ufffd\ufffd\ufffd Saline solution 5.3.1.1\ufffd\ufffd\ufffd Composition 5.3.1.2\ufffd\ufffd\ufffd Preparation 5.3.2\ufffd\ufffd\ufffd Reagents for 5.3.2.1\ufffd\ufffd\ufffd Toluene 5.3.2.2\ufffd\ufffd\ufffd Buffer solution 5.3.2.2.1\ufffd\ufffd\ufffd Composition 5.3.2.2.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | 5.3.2.3\ufffd\ufffd\ufffd ONPG solution 5.3.2.3.1\ufffd\ufffd\ufffd Composition 5.3.2.3.2\ufffd\ufffd\ufffd Preparation 5.3.2.4\ufffd\ufffd\ufffd Complete reagent 5.3.2.4.1\ufffd\ufffd\ufffd Composition 5.3.2.4.2\ufffd\ufffd\ufffd Preparation 5.3.3\ufffd\ufffd\ufffd Reagents for Voges-Proskauer (VP) reaction 5.3.3.1\ufffd\ufffd\ufffd VP medium 5.3.3.1.1\ufffd\ufffd\ufffd Composition 5.3.3.1.2\ufffd\ufffd\ufffd Preparation 5.3.3.2\ufffd\ufffd\ufffd Creatine solution ( 5.3.3.2.1\ufffd\ufffd\ufffd Composition 5.3.3.2.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | 5.3.3.3\ufffd\ufffd\ufffd 1-Naphthol, ethanolic solution 5.3.3.3.1\ufffd\ufffd\ufffd Composition 5.3.3.3.2\ufffd\ufffd\ufffd Preparation 5.3.3.4\ufffd\ufffd\ufffd Potassium hydroxide solution 5.3.3.4.1\ufffd\ufffd\ufffd Composition 5.3.3.4.2\ufffd\ufffd\ufffd Preparation 5.3.4\ufffd\ufffd\ufffd Reagents for indole reaction 5.3.4.1\ufffd\ufffd\ufffd Tryptone\/tryptophan medium 5.3.4.1.1\ufffd\ufffd\ufffd Composition 5.3.4.1.2\ufffd\ufffd\ufffd Preparation 5.3.4.2\ufffd\ufffd\ufffd Kovac\u2019s reagent 5.3.4.2.1\ufffd\ufffd\ufffd Composition 5.3.4.2.2\ufffd\ufffd\ufffd Preparation <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | 5.3.5\ufffd\ufffd\ufffd Semi-solid nutrient agar 5.3.5.1\ufffd\ufffd\ufffd Composition 5.3.5.2\ufffd\ufffd\ufffd Preparation 5.3.5.3\ufffd\ufffd\ufffd Preparation of agar plates 5.4\ufffd\ufffd\ufffd Sera 6\ufffd\ufffd\ufffd Apparatus and glassware 6.1\ufffd\ufffd\ufffd Apparatus for wet sterilization (autoclave) 6.2\ufffd\ufffd\ufffd Oven 6.3\ufffd\ufffd\ufffd Incubator 6.4\ufffd\ufffd\ufffd Water bath 6.5\ufffd\ufffd\ufffd Water baths 6.6\ufffd\ufffd\ufffd Loops 6.7\ufffd\ufffd\ufffd pH-meter 6.8\ufffd\ufffd\ufffd Culture bottles 6.9\ufffd\ufffd\ufffd Culture tubes 6.10\ufffd\ufffd\ufffd Measuring cylinders <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | 6.11\ufffd\ufffd\ufffd Graduated pipettes 6.12\ufffd\ufffd\ufffd Petri dishes 7\ufffd\ufffd\ufffd Sampling 8\ufffd\ufffd\ufffd Preparation of test sample 9\ufffd\ufffd\ufffd Procedure 9.1\ufffd\ufffd\ufffd Safety precautions 9.2\ufffd\ufffd\ufffd Test portion and pre-enrichment 9.2.1\ufffd\ufffd\ufffd General 9.2.2\ufffd\ufffd\ufffd Raw milk, heat-treated milk and liquid milk products 9.2.3\ufffd\ufffd\ufffd Dried milk products 9.2.4\ufffd\ufffd\ufffd Lactose <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 9.2.5\ufffd\ufffd\ufffd Casein, caseinates, cheese 9.2.6\ufffd\ufffd\ufffd Butter 9.2.7\ufffd\ufffd\ufffd Frozen milk products (including edible ices) 9.2.8\ufffd\ufffd\ufffd Fermented milks, yoghurt, custards, desserts 9.3\ufffd\ufffd\ufffd Enrichment 9.3.1\ufffd\ufffd\ufffd Non-selective pre-enrichment 9.3.2\ufffd\ufffd\ufffd Selective enrichment 9.3.2.1\ufffd\ufffd\ufffd Transfer 9.3.2.2\ufffd\ufffd\ufffd Incubate the inoculated RVS medium ( 9.4\ufffd\ufffd\ufffd Streaking out and recognition 9.4.1\ufffd\ufffd\ufffd Using the culture obtained in the RVS medium ( <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | 9.4.2\ufffd\ufffd\ufffd Using the culture obtained in the selenite\/cystine medium ( 9.4.3\ufffd\ufffd\ufffd Incubate the plates (bottom uppermost) in the incubator ( 9.4.4\ufffd\ufffd\ufffd After incubating the RVS medium and the selenite\/cystine medium for a further 9.4.5\ufffd\ufffd\ufffd After each incubation ( 9.4.6\ufffd\ufffd\ufffd On brilliant green\/phenol red agar ( 9.5\ufffd\ufffd\ufffd Confirmation 9.5.1\ufffd\ufffd\ufffd Selection of colonies for confirmation 9.5.2\ufffd\ufffd\ufffd Incubation 9.5.3\ufffd\ufffd\ufffd Biochemical confirmation 9.5.3.1\ufffd\ufffd\ufffd General 9.5.3.2\ufffd\ufffd\ufffd Triple sugar\/iron agar ( <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | 9.5.3.3\ufffd\ufffd\ufffd Urea agar ( 9.5.3.4\ufffd\ufffd\ufffd l <\/p>\n 9.5.3.6\ufffd\ufffd\ufffd Voges-Proskauer reaction ( | ||||||
| 27<\/td>\n | 9.5.3.8\ufffd\ufffd\ufffd Interpretation of the biochemical tests 9.5.4\ufffd\ufffd\ufffd Commercially diagnostic systems 9.5.5\ufffd\ufffd\ufffd Serological confirmation 9.5.5.1\ufffd\ufffd\ufffd General 9.5.5.2\ufffd\ufffd\ufffd Elimination of auto-agglutinable strains 9.5.5.3\ufffd\ufffd\ufffd Examination for O-antigens 9.5.5.4\ufffd\ufffd\ufffd Examination for Vi-antigens <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | 9.5.5.5\ufffd\ufffd\ufffd Examination for H-antigens 9.5.5.6\ufffd\ufffd\ufffd Interpretation of serological reactions 9.5.6\ufffd\ufffd\ufffd Interpretation of biochemical and serological reactions 9.5.7\ufffd\ufffd\ufffd Definitive confirmation 10\ufffd\ufffd\ufffd Control cultures 11\ufffd\ufffd\ufffd Expression of results 12\ufffd\ufffd\ufffd Safety precautions 12.1\ufffd\ufffd\ufffd The procedure specified in this International Standard shall only be carried out in labor… 12.2\ufffd\ufffd\ufffd These procedures shall not be performed in quality control laboratories, or in food manuf… 12.3\ufffd\ufffd\ufffd Full bacteriological precautions shall be taken at all times whilst carrying out the proc… <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | 12.4\ufffd\ufffd\ufffd Special care should be taken with the laboratory use of selenite solutions because of the… 13\ufffd\ufffd\ufffd Test report <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | Diagram of procedure <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | Specification for brilliant green B.1\ufffd\ufffd\ufffd Bacteriological performance B.2\ufffd\ufffd\ufffd Test method B.2.1\ufffd\ufffd\ufffd Medium B.2.2\ufffd\ufffd\ufffd Procedure <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | Standard method for streaking agar plates <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk and milk products. Detection of Salmonella spp.<\/b><\/p>\n |