GB 4789.3-2010标准(英文版)

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1、.NationalStandardofthePeople'sRepublicofChinaGB4789.3—2010NationalFoodSafetyStandardFoodMicrobiologicalExamination:EnumerationofColiformsIssuedate2010-03-26Implementationdate2010-06-01IssuedbyMinistryofHealthofthePeople’sRepublicofChinaGB4789.3—2010ForewordThisStandardreplacesGB/T

2、4789.3-2008MicrobiologicalExaminationofFoodHygiene–EnumerationofColiforms.ThemainchangesinthisStandardoverGB/T4789.3-2008areasfollows:--modifyingbothEnglishandChinesetitlesofthisStandard;--modifyingtheselectionrangeofplatecolonycountof“Method2:ColiformPlateCountMethod”into“15CFU–1

3、50CFU”;and--deleting“Method3:PertifilmTMColiformsTestStripMethod”.AnnexAandAnnexBofthisStandardarenormative.ThepreviouseditionsreplacedbythisStandardareasfollows:--GB4789.3-1984,GB4789.3-1994,GB4789.3-2003andGB4789.3-2008.IGB4789.3—2010NationalFoodSafetyStandardFoodMicrobiological

4、Examination:EnumerationofColiforms1ScopeThisStandardspecifiesanenumerationmethodofcoliformsinfoods.ThisStandardisapplicabletotheenumerationofcoliformsinfoods.2TermsandDefinitions2.1ColiformsAerobicorfacultativeanaerobicgram-negativeasporousbacillithatcanfermentlactoseandareacid-pr

5、oducingandaerogenicundercertaincultureconditions.2.2Mostprobablenumber(MPN)AnindirectenumerationmethodbasedonPoissondistribution.3EquipmentandMaterialsInadditiontoconventionalsterilizationandcultureequipmentinthemicrobiologylaboratory,otherequipmentsandmaterialsareasfollows:3.1The

6、rmostatincubator:36℃±1℃.3.2Refrigerator:2℃±5℃.3.3Thermostatwaterbath:46℃±1℃.3.4Balance:sensibilityis0,1g.3.5Homogenizer.3.6Oscillator.3.7Sterilesuctiontubes:1mL(accurateto0,01mL),10mL(accurateto0,1mL)ormicropipettewithasucker.3.8Sterileconicalflask:500mL.3.9Sterilepetridish:diamet

7、er90mm3.10pHmeterorpHcolorcomparisontubeorprecisionpHpaper.3.11Colonycounter.4CultureMediaandReagents4.1Laurylsulfatetryptose(LST)broth:seeA.1inAnnexA.4.2Brilliantgreenlactosebile(BGLB)broth:seeA.2inAnnexA.4.3Violetredbileagar(VRBA):seeA.3inAnnexA.4.4Phosphatebuffersolution:seeA.4

8、inAnnexA.4.5Sterilenormalsaline:s