BS EN ISO 6785:2007 2008

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Milk and milk products. Detection of Salmonella spp.

Published By	Publication Date	Number of Pages
BSI	2008	34

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Categories: 07.100.30 - Food microbiology, BSI

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PDF Pages	PDF Title
7	Contents Page
8	Foreword
9	Milk and milk products�— Detection of
11	Milk and milk products�— Detection of 1�� Scope 2�� Normative reference 3�� Terms and definitions 4�� Principle 4.1�� General 4.2�� Pre-enrichment in non-selective liquid medium 4.3�� Enrichment in selective liquid media
12	4.4�� Streaking out and recognition 4.5�� Confirmation 5�� Culture media, reagents and sera 5.1�� Water
13	5.2�� Culture media 5.2.1�� Pre-enrichment medium: Buffered peptone water 5.2.1.1�� Composition 5.2.1.2�� Preparation 5.2.2�� First selective enrichment medium: Rappaport-Vassiliadis modified, magnesium chloride/ma… 5.2.2.1�� Solution�A 5.2.2.1.1�� Composition 5.2.2.1.2�� Preparation 5.2.2.2�� Solution�B 5.2.2.2.1�� Composition 5.2.2.2.2�� Preparation
14	5.2.2.3�� Solution�C 5.2.2.3.1�� Composition 5.2.2.3.2�� Preparation 5.2.2.4�� Complete medium 5.2.2.4.1�� Composition 5.2.2.4.2�� Preparation 5.2.3�� Second selective enrichment medium: Selenite/cystine medium 5.2.3.1�� Base 5.2.3.1.1�� Composition 5.2.3.1.2�� Preparation
15	5.2.3.2�� l 5.2.3.2.1�� Composition 5.2.3.2.2�� Preparation 5.2.3.3�� Complete medium 5.2.3.3.1�� Composition 5.2.3.3.2�� Preparation 5.2.4�� First selective solid medium: Brilliant green/phenol red agar (Edel and Kampelmacher) 5.2.4.1�� Base 5.2.4.1.1�� Composition 5.2.4.1.2�� Preparation
16	5.2.4.2�� Sugar/phenol red solution 5.2.4.2.1�� Composition 5.2.4.2.2�� Preparation 5.2.4.3�� Brilliant green solution 5.2.4.3.1�� Composition 5.2.4.3.2�� Preparation 5.2.4.4�� Complete medium 5.2.4.4.1�� Composition 5.2.4.4.2�� Preparation 5.2.4.4.3�� Preparation of the agar plates
17	5.2.5�� Second selective solid medium 5.2.6�� Nutrient agar 5.2.6.1�� Composition 5.2.6.2�� Preparation 5.2.6.3�� Preparation of agar plates 5.2.7�� Triple sugar/iron agar (TSI agar) 5.2.7.1�� Composition 5.2.7.2�� Preparation
18	5.2.8�� Urea agar (Christensen) 5.2.8.1�� Base 5.2.8.1.1�� Composition 5.2.8.1.2�� Preparation 5.2.8.2�� Urea solution 5.2.8.2.1�� Composition 5.2.8.2.2�� Preparation 5.2.8.3�� Complete medium 5.2.8.3.1�� Composition 5.2.8.3.2�� Preparation
19	5.2.9�� l 5.2.9.1�� Composition 5.2.9.2�� Preparation 5.3�� Reagents 5.3.1�� Saline solution 5.3.1.1�� Composition 5.3.1.2�� Preparation 5.3.2�� Reagents for 5.3.2.1�� Toluene 5.3.2.2�� Buffer solution 5.3.2.2.1�� Composition 5.3.2.2.2�� Preparation
20	5.3.2.3�� ONPG solution 5.3.2.3.1�� Composition 5.3.2.3.2�� Preparation 5.3.2.4�� Complete reagent 5.3.2.4.1�� Composition 5.3.2.4.2�� Preparation 5.3.3�� Reagents for Voges-Proskauer (VP) reaction 5.3.3.1�� VP medium 5.3.3.1.1�� Composition 5.3.3.1.2�� Preparation 5.3.3.2�� Creatine solution ( 5.3.3.2.1�� Composition 5.3.3.2.2�� Preparation
21	5.3.3.3�� 1-Naphthol, ethanolic solution 5.3.3.3.1�� Composition 5.3.3.3.2�� Preparation 5.3.3.4�� Potassium hydroxide solution 5.3.3.4.1�� Composition 5.3.3.4.2�� Preparation 5.3.4�� Reagents for indole reaction 5.3.4.1�� Tryptone/tryptophan medium 5.3.4.1.1�� Composition 5.3.4.1.2�� Preparation 5.3.4.2�� Kovac’s reagent 5.3.4.2.1�� Composition 5.3.4.2.2�� Preparation
22	5.3.5�� Semi-solid nutrient agar 5.3.5.1�� Composition 5.3.5.2�� Preparation 5.3.5.3�� Preparation of agar plates 5.4�� Sera 6�� Apparatus and glassware 6.1�� Apparatus for wet sterilization (autoclave) 6.2�� Oven 6.3�� Incubator 6.4�� Water bath 6.5�� Water baths 6.6�� Loops 6.7�� pH-meter 6.8�� Culture bottles 6.9�� Culture tubes 6.10�� Measuring cylinders
23	6.11�� Graduated pipettes 6.12�� Petri dishes 7�� Sampling 8�� Preparation of test sample 9�� Procedure 9.1�� Safety precautions 9.2�� Test portion and pre-enrichment 9.2.1�� General 9.2.2�� Raw milk, heat-treated milk and liquid milk products 9.2.3�� Dried milk products 9.2.4�� Lactose
24	9.2.5�� Casein, caseinates, cheese 9.2.6�� Butter 9.2.7�� Frozen milk products (including edible ices) 9.2.8�� Fermented milks, yoghurt, custards, desserts 9.3�� Enrichment 9.3.1�� Non-selective pre-enrichment 9.3.2�� Selective enrichment 9.3.2.1�� Transfer 9.3.2.2�� Incubate the inoculated RVS medium ( 9.4�� Streaking out and recognition 9.4.1�� Using the culture obtained in the RVS medium (
25	9.4.2�� Using the culture obtained in the selenite/cystine medium ( 9.4.3�� Incubate the plates (bottom uppermost) in the incubator ( 9.4.4�� After incubating the RVS medium and the selenite/cystine medium for a further 9.4.5�� After each incubation ( 9.4.6�� On brilliant green/phenol red agar ( 9.5�� Confirmation 9.5.1�� Selection of colonies for confirmation 9.5.2�� Incubation 9.5.3�� Biochemical confirmation 9.5.3.1�� General 9.5.3.2�� Triple sugar/iron agar (
26	9.5.3.3�� Urea agar ( 9.5.3.4�� l 9.5.3.6�� Voges-Proskauer reaction ( 9.5.3.7�� Indole reaction (
27	9.5.3.8�� Interpretation of the biochemical tests 9.5.4�� Commercially diagnostic systems 9.5.5�� Serological confirmation 9.5.5.1�� General 9.5.5.2�� Elimination of auto-agglutinable strains 9.5.5.3�� Examination for O-antigens 9.5.5.4�� Examination for Vi-antigens
28	9.5.5.5�� Examination for H-antigens 9.5.5.6�� Interpretation of serological reactions 9.5.6�� Interpretation of biochemical and serological reactions 9.5.7�� Definitive confirmation 10�� Control cultures 11�� Expression of results 12�� Safety precautions 12.1�� The procedure specified in this International Standard shall only be carried out in labor… 12.2�� These procedures shall not be performed in quality control laboratories, or in food manuf… 12.3�� Full bacteriological precautions shall be taken at all times whilst carrying out the proc…
29	12.4�� Special care should be taken with the laboratory use of selenite solutions because of the… 13�� Test report
30	Diagram of procedure
31	Specification for brilliant green B.1�� Bacteriological performance B.2�� Test method B.2.1�� Medium B.2.2�� Procedure
32	Standard method for streaking agar plates
33	Bibliography

Additional information

Status	Withdrawn
Pages	34
Publication Date	2008-02-29
ISBN	978 0 580 61824 6
Standard Number	BS EN ISO 6785:2007
Title	Milk and milk products. Detection of Salmonella spp.
Identical National Standard Of	IDF 93:2001, ISO 6785:2001, EN ISO 6785:2007
Descriptors	Food testing, Culture techniques, Biological analysis and testing, Microbiological analysis, Food products, Milk, Salmonella, Specimen preparation, Test equipment, Enterobacteriaceae, Dairy products
Publisher	BSI
Committee	AW/9
ICS Codes	07.100.30 - Food microbiology

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