{"id":340076,"date":"2024-10-19T23:49:17","date_gmt":"2024-10-19T23:49:17","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-5763-01996\/"},"modified":"2024-10-25T22:58:29","modified_gmt":"2024-10-25T22:58:29","slug":"bs-5763-01996","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-5763-01996\/","title":{"rendered":"BS 5763-0:1996"},"content":{"rendered":"<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>1<b><\/td>\n<td>BRITISH STANDARD <br \/> BRITISH STANDARD <br \/> BRITISH STANDARD <br \/> BRITISH STANDARD <br \/> BS 5763-0:1996 <br \/> ISO 7218:1996 <br \/> Incorporating Amendment No. 1 <br \/> Methods for <br \/> Methods for <br \/> Microbiological examination of food and animal feeding stuffs \u2014 <br \/> Part 0: General laboratory practices <br \/> ICS 07.100.30; 65.120; 67.040 <\/p>\n<p> <\/td>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>This British Standard, having been prepared under the direction\ufffdof the Consumer Products and Serv&#8230; <br \/> This British Standard, having been prepared under the direction\ufffdof the Consumer Products and Serv&#8230; <br \/> This British Standard, having been prepared under the direction\ufffdof the Consumer Products and Serv&#8230; <br \/> \u00a9 BSI 30 January 2002 <br \/> First published November 1986 <br \/> Second edition July 1996 <br \/> The following BSI references relate to the work on this standard: <br \/> The following BSI references relate to the work on this standard: <br \/> Committee reference AW\/9 <br \/> Draft for comment 94\/506198 DC <br \/> ISBN 0 580 26107 7 <br \/> Committees responsible for this British\ufffdStandard <br \/> Committees responsible for this British\ufffdStandard <br \/> The preparation of this British Standard was entrusted to Technical Committee AW\/9, Microbiology,&#8230; <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Amendments issued since publication <br \/> Amendments issued since publication <br \/> <TABLE> <br \/> Amd. No. <br \/> Date <br \/> Comments <br \/> <TABLE> <br \/> 13218 <br \/> 30 January 2002 <br \/> Indicated by a sideline <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE>  <\/td>\n<\/tr>\n<tr>\n<td><b>3<b><\/td>\n<td>Contents <br \/> Contents <br \/> Contents <br \/> Page <br \/> Page <br \/> Committees responsible Inside front cover <br \/> National foreword ii <br \/> Introduction <br \/> 1 Scope <br \/> 2 Normative reference <br \/> 3 Premises <br \/> 4 Installations and equipment <br \/> 5 Personnel <br \/> 6 Preparation of the equipment <br \/> 7 Preparation and sterilization of culture media and\ufffdreagents <br \/> 8 Laboratory samples <br \/> 9 Examination techniques and expression of results <br \/> Annex A (normative) Confidence interval limits for estimated\ufffdcounts <br \/> Annex B (normative) MPN tables <br \/> Annex C (informative) Bibliography <br \/> Figure 1 \u2014 Example of plating out: Direct method <br \/> Table 1 \u2014 Extreme cases <br \/> Table 2 \u2014 Examples of the selection of positive results for\ufffdcalculating\ufffdMPN\ufffdvalues <br \/> Table A.1 \u2014 Counting from one Petri dish <br \/> Table A.2 \u2014 Counting from two Petri dishes <br \/> Table B.1 \u2014 MPN table for 3 \u00b0 1 g (ml), 3 \u00b0 0,1 g (ml) and 3 \u00b0 0,01 g (ml) <br \/> Table B.2 \u2014 Explanation of the results  <\/td>\n<\/tr>\n<tr>\n<td><b>4<b><\/td>\n<td>National foreword <br \/> National foreword <br \/> This Part of BS 5763 has been prepared by Technical Committee AW\/9 and is identical with ISO 7218&#8230; <br \/> Cross reference <br \/> Cross reference <br \/> The British Standards which implement international or European publications referred to in this &#8230; <br \/> A British Standard does not purport to include all the necessary provisions of a contract. Users &#8230; <br \/> Compliance with a British Standard does not of itself confer immunity from legal obligations. <br \/> Compliance with a British Standard does not of itself confer immunity from legal obligations. <br \/> Summary of pages <br \/> Summary of pages <br \/> Summary of pages <br \/> This document comprises a front cover, an inside front cover, pages i and ii, pages\ufffd1 to 35 and a&#8230; <br \/> The BSI copyright notice displayed in this document indicates when the document was last issued. <br \/> The sidelining in this document indicates the most recent changes by amendment.  <\/td>\n<\/tr>\n<tr>\n<td><b>5<b><\/td>\n<td>Introduction <br \/> Introduction <br \/> When conducting microbiological examinations, it is especially important <br \/> \u2014 that only those microorganisms which are present in the samples are isolated or enumerated, and <br \/> \u2014 that only those microorganisms which are present in the samples are isolated or enumerated, and <br \/> \u2014 that the microorganisms do not contaminate the environment. <br \/> In order to achieve this, it is necessary to pay attention to personal hygiene and to use working&#8230; <br \/> Since, in this International Standard, it is possible to give only a few examples of the precauti&#8230; <br \/> Ultimately, it is the responsibility of the head of the laboratory to judge whether the manipulat&#8230; <br \/> A large number of manipulations can, for example, unintentionally lead to cross-contamination and&#8230; <br \/> In order to conduct the examinations correctly, it is necessary to take certain precautions when &#8230; <br \/> Certain precautions must be taken, not only for reasons of hygiene, but also to ensure good repro&#8230; <br \/> If the guidance in this International Standard is followed, this will also contribute towards the&#8230; <br \/> 1 Scope <br \/> 1 Scope <br \/> 1 Scope <br \/> This International Standard gives general instructions for carrying out microbiological examinati&#8230; <br \/> The purpose of this International Standard is to help to ensure the validity of the examinations,&#8230; <br \/> This International Standard may be used wholly or partly for the accreditation of a laboratory by&#8230; <br \/> 2 Normative reference <br \/> 2 Normative reference <br \/> The following standard contains provisions which, through reference in this text, constitute prov&#8230; <br \/> ISO 6887:1983, <br \/> 3 Premises <br \/> 3 Premises <br \/> 3.1 Test areas <br \/> 3.1 Test areas <br \/> The areas required for the specific operation of a microbiology laboratory are as follows:  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>3.2 Additional areas <br \/> 3.2 Additional areas <br \/> The areas included in this category are, for example: <br \/> 3.3 Location of the premises <br \/> 3.3 Location of the premises <br \/> The environment within which the microbiological analyses are carried out shall not affect the re&#8230; <br \/> Care shall be taken to locate the premises so as to avoid risk of cross-contamination. Applicatio&#8230; <br \/> Care shall be taken to ensure protection against extreme conditions such as excess temperature, d&#8230; <br \/> The surface area shall be sufficiently large to keep the work areas clean and orderly. For all te&#8230; <br \/> During the course of the tests, care shall be taken to limit access to the test areas to only tho&#8230; <br \/> Separate rooms and\/or separate areas and\/or specific enclosures shall be provided for the following: <br \/> Incubators, refrigerators and freezers can be placed in specific, specially adapted rooms. <br \/> 3.4 Equipping the premises <br \/> 3.4 Equipping the premises <br \/> 3.4.1 The test premises shall be fitted out in the following ways in order to reduce the risks of&#8230; <br \/> 3.4.1 The test premises shall be fitted out in the following ways in order to reduce the risks of&#8230; <br \/> 3.4.2 The ambient temperature and air quality (microorganism content, humidity, dust spreading ra&#8230; <br \/> 3.4.2 The ambient temperature and air quality (microorganism content, humidity, dust spreading ra&#8230; <br \/> When tests are to be conducted in a low-contamination atmosphere, the room shall be specially equ&#8230; <br \/> This equipment shall comply with the relevant regulations.  <\/td>\n<\/tr>\n<tr>\n<td><b>7<b><\/td>\n<td>3.4.3 The laboratory bench tops and furniture shall be manufactured in smooth, impermeable materi&#8230; <br \/> 3.4.3 The laboratory bench tops and furniture shall be manufactured in smooth, impermeable materi&#8230; <br \/> Laboratory furniture shall be designed so as to facilitate cleaning the floors (e.g. movable furn&#8230; <br \/> Enclosed storage facilities shall be available for storing documents used when manipulating the s&#8230; <br \/> NOTE\ufffdIt is desirable that documents or books which are not frequently used be placed outside the &#8230; <br \/> 3.4.4 The premises shall be well lit with avoidance of interfering reflections. It is advisable t&#8230; <br \/> 3.4.4 The premises shall be well lit with avoidance of interfering reflections. It is advisable t&#8230; <br \/> 3.5 Maintenance and inspection <br \/> 3.5 Maintenance and inspection <br \/> The floors, walls, ceilings, laboratory bench tops and furniture shall be subjected to regular ma&#8230; <br \/> Regular cleaning and disinfection shall be carried out in order to keep the premises in a conditi&#8230; <br \/> The ventilation systems and their filters shall be regularly maintained and filters changed when &#8230; <br \/> The microbiological quality of surfaces and air shall be monitored regularly. <br \/> Surface contamination may be estimated by directly applying to the surface a contact plate contai&#8230; <br \/> NOTE\ufffdOther methods can also be used in order to estimate surface and air contamination. <br \/> 4 Installations and equipment <br \/> 4 Installations and equipment <br \/> In general, all installations and equipment shall be kept clean and in proper working condition. &#8230; <br \/> In general, all installations and equipment shall be kept clean and in proper working condition. &#8230; <br \/> 4.1 Microbiological cabinets <br \/> 4.1 Microbiological cabinets <br \/> 4.1.1 Description <br \/> 4.1.1 Description <br \/> A cabinet is a dust-removed work station equipped with horizontal or vertical laminar air-flow. I&#8230; <br \/> Conventionally, the maximum tolerable number of particles per cubic metre with a size greater tha&#8230; <br \/> Cabinets are of two types: <br \/> a) clean-air cabinets, which are intended to protect the product from extraneous contamination, a&#8230; <br \/> a) clean-air cabinets, which are intended to protect the product from extraneous contamination, a&#8230; <br \/> b) safety cabinets, which are intended to protect the product from extraneous contamination, and &#8230; <br \/> Safety cabinets should be used for all work involving pathogens. <br \/> 4.1.2 Maintenance and inspection <br \/> 4.1.2 Maintenance and inspection <br \/> The efficiency of a safety cabinet shall be checked on receipt and thereafter at regular interval&#8230; <br \/> Cabinets should be cleaned and disinfected after use. Periodic verification of any microbial cont&#8230; <br \/> A periodic verification of the proportion of microorganisms present shall be carried out using th&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>8<b><\/td>\n<td>4.2 Balance <br \/> 4.2 Balance <br \/> 4.2.1 Use <br \/> 4.2.1 Use <br \/> A food microbiology laboratory shall be equipped with balances of the required range and accuracy&#8230; <br \/> These balances are mainly used for weighing the test portion of the sample to be analysed and the&#8230; <br \/> 4.2.2 Maintenance and inspection <br \/> 4.2.2 Maintenance and inspection <br \/> The balance shall be placed on a stable horizontal support and shall be protected from vibrations. <br \/> It shall be checked regularly by calibration with working standards (preferably each working day)&#8230; <br \/> The balance pan shall be cleaned, if necessary, after each use and at least once a day. The mecha&#8230; <br \/> 4.3 Homogenizer <br \/> 4.3 Homogenizer <br \/> 4.3.1 Description <br \/> 4.3.1 Description <br \/> This equipment is used to prepare the initial suspension from the test sample of non-liquid produ&#8230; <br \/> The following apparatus may be used: <br \/> In certain special cases, the homogenization can be carried out with sterilizable glass beads hav&#8230; <br \/> 4.3.2 Use <br \/> 4.3.2 Use <br \/> The usual operating time of a peristaltic homogenizer is 1\ufffdmin to 2\ufffdmin. This type of apparatus s&#8230; <br \/> \u2014 products which risk puncturing the bag (presence of sharp, hard or dry particles), or <br \/> \u2014 products which risk puncturing the bag (presence of sharp, hard or dry particles), or <br \/> \u2014 products which are difficult to homogenize because of their texture (e.g. salami-type sausage). <br \/> The rotary homogenizer shall operate for a duration such that the number of revolutions is betwee&#8230; <br \/> Glass beads can be used for the preparation, by shaking, of the initial suspensions of certain vi&#8230; <br \/> 4.3.3 Maintenance and inspection <br \/> 4.3.3 Maintenance and inspection <br \/> The different appliances shall be inspected and maintained in accordance with the manufacturers\u2019 &#8230; <br \/> 4.4 pH-meter <br \/> 4.4 pH-meter <br \/> 4.4.1 Description <br \/> 4.4.1 Description <br \/> A pH-meter is used to measure the potential difference, at a determined temperature, between a me&#8230; <br \/> NOTE\ufffdThe measuring electrode and the reference electrode are usually grouped together in a combin&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>4.4.2 Use <br \/> 4.4.2 Use <br \/> A pH-meter is used to measure the pH of each batch of culture media and reagents ( <br \/> 4.4.3 Maintenance and inspection <br \/> 4.4.3 Maintenance and inspection <br \/> The pH-meter shall be calibrated, in accordance with the manufacturer\u2019s instructions, using at le&#8230; <br \/> The electrodes shall be checked and maintained in accordance with the manufacturer\u2019s instructions&#8230; <br \/> Prior to each use, check that the measuring bulb of the electrodes is completely immersed in dist&#8230; <br \/> Clean the electrodes after each use. In order to take into account the soiling and ageing of the &#8230; <br \/> Store the electrodes in accordance with the manufacturer\u2019s instructions. <br \/> 4.5 Autoclave <br \/> 4.5 Autoclave <br \/> 4.5.1 Description <br \/> 4.5.1 Description <br \/> An autoclave is an appliance which enables a saturated steam temperature of at least 121 \u00b0C to be&#8230; <br \/> 4.5.2 Use <br \/> 4.5.2 Use <br \/> During the same sterilization cycle, the autoclave shall not be used to sterilize clean equipment&#8230; <br \/> The autoclave shall be equipped with: <br \/> \u2014 at least one safety valve; <br \/> \u2014 at least one safety valve; <br \/> \u2014 a pressure gauge; <br \/> \u2014 a drain cock; <br \/> \u2014 a regulation device allowing the temperature to be maintained to within \u00b11 \u00b0C of the scheduled &#8230; <br \/> \u2014 a thermometer or a recording thermocouple. <br \/> It should preferably also be equipped with a duration indicator or a programmer\/timer. <br \/> With steam sterilization all air must be expelled prior to the pressure build-up. If the autoclav&#8230; <br \/> 4.5.3 Maintenance and inspection <br \/> 4.5.3 Maintenance and inspection <br \/> The autoclave shall be kept in perfect operating condition and shall be regularly inspected by th&#8230; <br \/> All the monitoring instruments shall be kept in perfect working order and shall be verified regul&#8230; <br \/> Descaling, if necessary, and draining operations shall be carried out regularly.  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>4.6 Incubator <br \/> 4.6 Incubator <br \/> 4.6.1 Description <br \/> 4.6.1 Description <br \/> An incubator consists of a chamber which enables a temperature to be kept stable and evenly distr&#8230; <br \/> 4.6.2 Use <br \/> 4.6.2 Use <br \/> Incubators shall be equipped with a regulation system which allows the temperature to be kept eve&#8230; <br \/> If the ambient temperature is close to or higher than that of the incubator, it is necessary to f&#8230; <br \/> Incubators walls should be protected from direct sunlight. <br \/> If possible, incubators should not be completely filled in one single operation because the cultu&#8230; <br \/> When loading incubators, attention should be paid to air circulation; under no circumstances shal&#8230; <br \/> 4.6.3 Maintenance and inspection <br \/> 4.6.3 Maintenance and inspection <br \/> The homogeneous temperature within the working volume shall be checked using several thermometers&#8230; <br \/> The measurement accuracy should be four times better than the requested accuracy (e.g. for a requ&#8230; <br \/> The temperature stability shall be checked, for example, with one or more maximum and minimum the&#8230; <br \/> The incubator temperature shall be checked at least every working day. For this purpose, each inc&#8230; <br \/> The inner and outer walls of the incubator shall be regularly cleaned and disinfected and, if app&#8230; <br \/> 4.7 Refrigerator or cold-storage room <br \/> 4.7 Refrigerator or cold-storage room <br \/> 4.7.1 Description <br \/> 4.7.1 Description <br \/> These are chambers which allow cold storage to be guaranteed. The temperature, unless otherwise s&#8230; <br \/> 4.7.2 Use <br \/> 4.7.2 Use <br \/> Different chambers shall be available for the storage of: <br \/> The refrigerators and cold-storage rooms shall be loaded in such a way that appropriate air circu&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>4.7.3 Maintenance and inspection <br \/> 4.7.3 Maintenance and inspection <br \/> The temperature of each chamber shall be checked each working day using a thermometer or a perman&#8230; <br \/> The following maintenance operations shall be carried out regularly: <br \/> \u2014 removal of dust from the blades or from the external heat-exchange plates; <br \/> \u2014 removal of dust from the blades or from the external heat-exchange plates; <br \/> \u2014 defrosting; <br \/> \u2014 cleaning and disinfection of the inside of the chambers. <br \/> 4.8 Freezer <br \/> 4.8 Freezer <br \/> 4.8.1 Description <br \/> 4.8.1 Description <br \/> A freezer has chambers which allow frozen storage to be guaranteed. The temperature, unless other&#8230; <br \/> 4.8.2 Use <br \/> 4.8.2 Use <br \/> Different chambers shall be available for the storage of: <br \/> \u2014 some non-inoculated culture media and reagents; <br \/> \u2014 some non-inoculated culture media and reagents; <br \/> \u2014 samples for analysis; <br \/> \u2014 microorganism strains. <br \/> The freezer shall be loaded in such a way that a sufficiently low temperature is maintained, in p&#8230; <br \/> 4.8.3 Maintenance and inspection <br \/> 4.8.3 Maintenance and inspection <br \/> The temperature of each chamber shall be checked each working day using a thermometer or a perman&#8230; <br \/> The following maintenance operations shall be carried out regularly: <br \/> 4.9 Thermostatically controlled bath <br \/> 4.9 Thermostatically controlled bath <br \/> 4.9.1 Description <br \/> 4.9.1 Description <br \/> This is a bath which allows a specified temperature to be maintained. Unless otherwise stated, th&#8230; <br \/> 4.9.2 Use <br \/> 4.9.2 Use <br \/> The main uses are the following: <br \/> For precise temperature control, the thermostatically controlled bath shall be equipped with a ci&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>4.9.3 Maintenance and inspection <br \/> 4.9.3 Maintenance and inspection <br \/> Each bath shall be equipped with a thermometer or a thermocouple independent of the automatic reg&#8230; <br \/> The bath temperature shall be checked each time it is used, preferably daily. <br \/> The level of the liquid in the bath (water, ethylene glycol, etc.) shall be checked regularly. <br \/> In order to avoid any microbial proliferation, the liquid shall be changed frequently. <br \/> 4.10 Sterilizing oven <br \/> 4.10 Sterilizing oven <br \/> 4.10.1 Description <br \/> 4.10.1 Description <br \/> A sterilizing oven is a chamber which allows a temperature of 170\ufffd\u00b0C to 180\ufffd\u00b0C to be attained for&#8230; <br \/> 4.10.2 Use <br \/> 4.10.2 Use <br \/> Only metal or glass equipment is sterilized in the sterilizing oven. When the correct temperature&#8230; <br \/> WARNING \u2014 Volumetric glassware shall not be sterilized in a sterilizing oven. <br \/> WARNING \u2014 Volumetric glassware shall not be sterilized in a sterilizing oven. <br \/> The temperature shall be evenly distributed within the chamber. <br \/> The oven shall be equipped with: <br \/> \u2014 a thermostat; <br \/> \u2014 a thermostat; <br \/> \u2014 a thermometer or a recording thermocouple. <br \/> It should preferably also be equipped with a duration indicator or a programmer\/timer. <br \/> 4.10.3 Maintenance and inspection <br \/> 4.10.3 Maintenance and inspection <br \/> Check that the temperature is homogeneous over the working volume. <br \/> The oven shall be kept in perfect operating condition and the monitoring instruments shall be ver&#8230; <br \/> Regular cleaning is recommended. <br \/> 4.11 Microwave oven <br \/> 4.11 Microwave oven <br \/> 4.11.1 Description <br \/> 4.11.1 Description <br \/> This is an apparatus which allows a product to be heated using microwaves. <br \/> 4.11.2 Use <br \/> 4.11.2 Use <br \/> In the present state of the art, only one use is possible: melting of the agar culture media. <br \/> The apparatus used operates at atmospheric pressure. It shall be able to heat the culture media i&#8230; <br \/> WARNING \u2014 Handle with care! Heating up agar culture media in a microwave oven can cause delay in &#8230; <br \/> WARNING \u2014 Handle with care! Heating up agar culture media in a microwave oven can cause delay in &#8230; <br \/> NOTE\ufffdIn the absence of sufficient assessment of the efficiency of microwaves for sterilizing cult&#8230; <br \/> 4.12 Optical microscope <br \/> 4.12 Optical microscope <br \/> 4.12.1 Use <br \/> 4.12.1 Use <br \/> An optical microscope contains objectives with different magnifications. Using a high-magnificati&#8230; <br \/> NOTE\ufffdInstruments (plate microscopes) with low-power magnification and ideally stereoscopic focusi&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>4.12.2 Maintenance and inspection <br \/> 4.12.2 Maintenance and inspection <br \/> After use involving immersion, the lens shall be cleaned, in such a way as not to affect the opti&#8230; <br \/> At least once a year, an authorized member of the personnel shall carry out a general cleaning op&#8230; <br \/> 4.13 Gas burner or wire incinerator <br \/> 4.13 Gas burner or wire incinerator <br \/> A gas burner is used for creating and maintaining a protection zone around a hot spot. It is used&#8230; <br \/> The wire incinerator is preferable when sterilizing metal wires or loops after manipulating patho&#8230; <br \/> 4.14 Dispenser for culture media and reagents <br \/> 4.14 Dispenser for culture media and reagents <br \/> 4.14.1 Description <br \/> 4.14.1 Description <br \/> This is an instrument or apparatus used to distribute culture media and reagents into tubes, bott&#8230; <br \/> 4.14.2 Use <br \/> 4.14.2 Use <br \/> In the case of the aseptic distribution of sterile culture media and reagents, all parts of the i&#8230; <br \/> The accuracy of the instrument or apparatus shall be appropriate to the accuracy of the volume to&#8230; <br \/> 4.14.3 Maintenance and inspection <br \/> 4.14.3 Maintenance and inspection <br \/> These instruments shall be kept in perfect condition in accordance with the manufacturer\u2019s instru&#8230; <br \/> The volumes delivered shall be monitored regularly. <br \/> 4.15 Mechanical stirrer <br \/> 4.15 Mechanical stirrer <br \/> This allows the homogeneous mixing of diverse liquid media (e.g. decimal dilutions and samples of&#8230; <br \/> Its principle is based on an eccentric rotational movement of the contents of test tubes (vortex). <br \/> 4.16 Colony-counting device <br \/> 4.16 Colony-counting device <br \/> This should preferably be equipped with a lighting system with a dark background, a magnifying gl&#8230; <br \/> 4.17 Equipment for culture in a modified atmosphere <br \/> 4.17 Equipment for culture in a modified atmosphere <br \/> 4.17.1 Description <br \/> 4.17.1 Description <br \/> This is a jar that can be hermetically sealed or any other appropriate apparatus which enables mo&#8230; <br \/> 4.17.2 Use <br \/> 4.17.2 Use <br \/> The composition of the atmosphere obtained by a gas mixture (e.g. from a gas cylinder) or by any &#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>14<b><\/td>\n<td>4.17.3 Maintenance and inspection <br \/> 4.17.3 Maintenance and inspection <br \/> An indicator for monitoring the nature of the atmosphere shall be placed in each chamber during e&#8230; <br \/> If a catalyst is fitted, this shall be regularly regenerated according to the manufacturer\u2019s inst&#8230; <br \/> This equipment shall be regularly cleaned and disinfected. <br \/> 4.18 Other equipment <br \/> 4.18 Other equipment <br \/> Other equipment and apparatus are in everyday use, including the following: filtration apparatus,&#8230; <br \/> 5 Personnel <br \/> 5 Personnel <br \/> 5.1 Competence <br \/> 5.1 Competence <br \/> All personnel working in a microbiology laboratory shall have received adequate training to enabl&#8230; <br \/> The personnel in charge of performing the tests shall have a good knowledge of and sufficient pra&#8230; <br \/> All personnel shall receive relevant updated information, as necessary, in hygiene and laboratory&#8230; <br \/> 5.2 Hygiene <br \/> 5.2 Hygiene <br \/> In the field of personal hygiene, the following precautions shall be taken in order to avoid cont&#8230; <br \/> 6 Preparation of the equipment <br \/> 6 Preparation of the equipment <br \/> 6.1 Preparation <br \/> 6.1 Preparation <br \/> The equipment used in microbiology shall be prepared in such a manner as to guarantee its cleanli&#8230; <br \/> The equipment used shall be washed prior to use, even if new. <br \/> Stopper tubes and cap bottles prior to sterilization by appropriate means (combed cotton, metal, &#8230; <br \/> Stopper the pipettes with combed cotton or any other appropriate material.  <\/td>\n<\/tr>\n<tr>\n<td><b>15<b><\/td>\n<td>If necessary, the equipment to be sterilized should be placed in special containers or wrapped in&#8230; <br \/> 6.2 Sterilization <br \/> 6.2 Sterilization <br \/> 6.2.1 Sterilization by dry heat <br \/> 6.2.1 Sterilization by dry heat <br \/> Heat in a sterilizing oven ( <br \/> 6.2.2 Sterilization by moist heat <br \/> 6.2.2 Sterilization by moist heat <br \/> Heat for at least 15\ufffdmin at a minimum of 121\ufffd\u00b0C in an autoclave ( <br \/> 6.3 Disposable apparatus <br \/> 6.3 Disposable apparatus <br \/> Disposable apparatus may be used in the same way as the re-usable glassware (Petri dishes, pipett&#8230; <br \/> It is then advisable to make certain, by asking the manufacturer, that the proposed equipment is &#8230; <br \/> Disposable apparatus shall be decontaminated prior to its disposal. Besides the methods described in <br \/> 6.4 Management of clean equipment <br \/> 6.4 Management of clean equipment <br \/> Clean equipment shall be protected against dust during storage, under conditions which maintain i&#8230; <br \/> 6.5 Management of sterile equipment <br \/> 6.5 Management of sterile equipment <br \/> Prior to use, the equipment shall be stored under conditions which allow it to remain sterile. Si&#8230; <br \/> When sterilizing equipment intended for microbiology, an expiry date (or a manufacturing date) sh&#8230; <br \/> 6.6 Decontamination <br \/> 6.6 Decontamination <br \/> After use (culture of microorganisms or contact with microorganisms), the equipment and its conte&#8230; <br \/> Pasteur pipettes shall only be used once. <br \/> Plastic equipment may be directly incinerated, if permitted by the laws of the country. <br \/> 6.7 Washing <br \/> 6.7 Washing <br \/> Wash equipment only after it has been decontaminated. <br \/> Empty the containers of their contents. <br \/> Prior to washing, separate seals from stoppers or caps, if appropriate.  <\/td>\n<\/tr>\n<tr>\n<td><b>16<b><\/td>\n<td>Carefully wash the stoppers or caps and the glassware in hot water with a commercial detergent so&#8230; <br \/> Rinse all equipment in distilled water or water of equivalent quality. <br \/> Specialized equipment may be used in order to facilitate cleaning operations (e.g. pipette washer&#8230; <br \/> 7 Preparation and sterilization of culture media and reagents <br \/> 7 Preparation and sterilization of culture media and reagents <br \/> The accurate preparation of culture media is one of the fundamental steps in microbiological anal&#8230; <br \/> The accurate preparation of culture media is one of the fundamental steps in microbiological anal&#8230; <br \/> 7.1 Distilled water <br \/> 7.1 Distilled water <br \/> The water used shall be distilled water or water of equivalent quality; i.e. free from substances&#8230; <br \/> The distilled water shall be stored in containers manufactured from inert materials (e.g. neutral&#8230; <br \/> NOTE\ufffdIn some cases, it is necessary to use freshly prepared water, without any dissolved carbon d&#8230; <br \/> In order to be considered as being of good quality, the distilled water shall possess a resistivi&#8230; <br \/> NOTE\ufffdDue to passing through an ion exchanger, demineralized water often has a high microorganism &#8230; <br \/> 7.2 Preparation of culture media <br \/> 7.2 Preparation of culture media <br \/> Two types of preparation exist: <br \/> Two types of preparation exist: <br \/> The bottles containing the dehydrated basic ingredients or the dehydrated complete media shall be&#8230; <br \/> Do not use beyond the stated shelf-life. <br \/> As the dehydrated components and media are hygroscopic, it is essential to close the bottles quic&#8230; <br \/> 7.2.1 Rehydration <br \/> 7.2.1 Rehydration <br \/> Follow the recommendations of the International Standard in question and\/or those of the manufact&#8230; <br \/> 7.2.2 Measurement of pH <br \/> 7.2.2 Measurement of pH <br \/> Measure the pH using a pH-meter ( <br \/> The adjustment is normally carried out using a solution of approximately 40 g\/l (about 1 mol\/l) o&#8230; <br \/> 7.2.3 Dispensing <br \/> 7.2.3 Dispensing <br \/> Dispense the medium into appropriate containers, either manually or using an automatic apparatus\ufffd( <br \/> Use a container having a volume one, two or three times the volume to be dispensed in order to pr&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>17<b><\/td>\n<td>7.3 Sterilization <br \/> 7.3 Sterilization <br \/> The sterilization of culture media and of reagents can be carried out using various techniques, i&#8230; <br \/> The sterilization of culture media and of reagents can be carried out using various techniques, i&#8230; <br \/> However, certain media and reagents can be used without any special sterilization procedures (ref&#8230; <br \/> After sterilization, the media shall be monitored, in particular with respect to pH, colour, ster&#8230; <br \/> 7.3.1 Sterilization by moist heat <br \/> 7.3.1 Sterilization by moist heat <br \/> This is performed in an independent autoclave ( <br \/> Prior to autoclaving, a representative number of containers, in each part of the autoclave, shall&#8230; <br \/> 7.3.2 Sterilization by filtration <br \/> 7.3.2 Sterilization by filtration <br \/> This can be performed under vacuum or pressurized conditions. <br \/> Use membranes and filter elements with a pore diameter of 0,22 \u00b5m. They shall have been sterilize&#8230; <br \/> Sterilize the different components of the filtration apparatus, assembled or not, in the autoclave ( <br \/> 7.4 Storage <br \/> 7.4 Storage <br \/> Each package of bottles, tubes and Petri dishes shall be labelled and shall bear the following de&#8230; <br \/> Each package of bottles, tubes and Petri dishes shall be labelled and shall bear the following de&#8230; <br \/> 7.4.1 Laboratory-prepared culture media and reagents <br \/> 7.4.1 Laboratory-prepared culture media and reagents <br \/> Culture media dispensed in tubes or bottles and reagents which are not used immediately shall be &#8230; <br \/> Unless specified in the International Standard in question, they shall be kept in the refrigerator ( <br \/> Never use media which have become dehydrated. <br \/> Prior to use, it is desirable that the temperature of the culture media be equilibrated to that o&#8230; <br \/> 7.4.2 Ready-to-use culture media and reagents <br \/> 7.4.2 Ready-to-use culture media and reagents <br \/> It is necessary to comply with the manufacturer\u2019s instructions: expiry date, storage temperature &#8230; <br \/> 7.5 Melting of agar culture media <br \/> 7.5 Melting of agar culture media <br \/> Melt a culture medium by placing it in a boiling water bath or by any other process which gives i&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>18<b><\/td>\n<td>In the case of particularly sensitive culture media, this melting duration shall be shortened, an&#8230; <br \/> 7.6 De-aeration of culture media <br \/> 7.6 De-aeration of culture media <br \/> If necessary, just prior to use, heat the culture media in boiling water or under a flow of steam&#8230; <br \/> 7.7 Preparation of Petri dishes <br \/> 7.7 Preparation of Petri dishes <br \/> Pour the molten agar culture medium into Petri dishes so as to obtain a thickness of at least 2\ufffdm&#8230; <br \/> Use the thus-prepared Petri dishes immediately or store them under conditions which prevent their&#8230; <br \/> Use them after drying. <br \/> In general, for the surface inoculation of an agar culture medium, dry the dishes, preferably wit&#8230; <br \/> Ready-prepared agar plates are available commercially. Store and use them according to the manufa&#8230; <br \/> 8 Laboratory samples <br \/> 8 Laboratory samples <br \/> 8.1 Sampling <br \/> 8.1 Sampling <br \/> It is important that the laboratory receive a sample which is truly representative of the product&#8230; <br \/> Sampling is not part of these general rules for microbiological examinations. See the specific In&#8230; <br \/> 8.2 Transport <br \/> 8.2 Transport <br \/> The transportation of the samples to the laboratory shall ensure that they are kept under conditi&#8230; <br \/> Particular attention shall be paid to observing the following storage temperatures for the follow&#8230; <br \/> WARNING \u2014 Sensitive foodstuffs (e.g. innards, fresh fish) shall be stored at a temperature of bet&#8230; <br \/> WARNING \u2014 Sensitive foodstuffs (e.g. innards, fresh fish) shall be stored at a temperature of bet&#8230; <br \/> Spoiled stable units shall be transported in closed packaging for protection against possible lea&#8230; <br \/> 8.3 Receipt and storage <br \/> 8.3 Receipt and storage <br \/> The laboratory personnel shall check the condition of the samples on receipt. If their condition &#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>19<b><\/td>\n<td>The samples admitted into the laboratory shall be documented in such a manner that their progress&#8230; <br \/> The following information shall be noted: <br \/> Samples awaiting examination shall be stored under conditions which prevent any alteration in the&#8230; <br \/> Particular attention shall be paid to the storage temperature (see <br \/> 8.4 Test portions <br \/> 8.4 Test portions <br \/> In order to avoid contamination of the environment and of the test portion, it is recommended to &#8230; <br \/> The protection of the environment against contamination is of particular importance during the we&#8230; <br \/> Handle the samples in such a manner as to avoid any and all risk of contamination. To achieve thi&#8230; <br \/> \u2014 when not working in a safety cabinet, work in the vicinity of a flame; <br \/> \u2014 when not working in a safety cabinet, work in the vicinity of a flame; <br \/> \u2014 for a packaged product, clean the outside of the packing with 70 % ethanol where it will be ope&#8230; <br \/> \u2014 any instrument which is used for opening the packaging (tin-opener, scissors, etc.) shall be st&#8230; <br \/> \u2014 any instrument which is used for taking the sample (spoon, forceps, pipette, etc.) shall be ste&#8230; <br \/> \u2014 carefully mark the reference of the laboratory sample on the containers, plastic bags, etc. (see\ufffd <br \/> 8.5 Conservation and destruction of laboratory samples <br \/> 8.5 Conservation and destruction of laboratory samples <br \/> Except for special cases, keep the laboratory samples until all results have been obtained, or lo&#8230; <br \/> Before discarding, decontaminate any deteriorated or dangerous laboratory samples. <br \/> Discard undeteriorated laboratory samples directly.  <\/td>\n<\/tr>\n<tr>\n<td><b>20<b><\/td>\n<td>9 Examination techniques and expression of results <br \/> 9 Examination techniques and expression of results <br \/> 9.1 Hygienic precautions during the examination <br \/> 9.1 Hygienic precautions during the examination <br \/> Precautions shall be taken in order to conduct the work as far as possible under aseptic conditio&#8230; <br \/> The manipulation of products likely to contain pathogenic bacteria ( <br \/> Aerosols are a major cause of environmental contamination and of infection. Aerosols can be forme&#8230; <br \/> It is therefore necessary to avoid their formation. <br \/> 9.2 Preparation of the initial suspension and dilutions <br \/> 9.2 Preparation of the initial suspension and dilutions <br \/> See ISO 6887. <br \/> In the case of the preparation of an initial suspension, the time which elapses between the end o&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>21<b><\/td>\n<td>9.3 Counting using a solid medium <br \/> 9.3 Counting using a solid medium <br \/> 9.3.1 Inoculation for poured plates <br \/> 9.3.1 Inoculation for poured plates <br \/> Prepare the medium (by surfusion on a water bath at\ufffd47 \u00b0C), the Petri dishes, the dilution fluid &#8230; <br \/> Dispense into the Petri dishes (labelled) the defined volumes of the dilutions to be examined. Po&#8230; <br \/> If the presence of spreading colonies (e.g. <br \/> 9.3.2 Surface inoculation <br \/> 9.3.2 Surface inoculation <br \/> Deposit the inoculum in the centre of the labelled Petri dish onto the agar culture medium (prepa&#8230; <br \/> Glass balls may be used to assist in this spreading. <br \/> In certain cases (stated in the relevant International Standard), the inoculum may be deposited o&#8230; <br \/> 9.3.3 Incubation <br \/> 9.3.3 Incubation <br \/> Unless otherwise stated, immediately invert the inoculated dishes and place them quickly in the i&#8230; <br \/> NOTE\ufffdIn certain cases, it may be useful to make provision for duplicate inoculated dishes which w&#8230; <br \/> After incubation, the dishes shall, if possible, be examined immediately. Otherwise, they may be &#8230; <br \/> 9.3.4 Counting of colonies <br \/> 9.3.4 Counting of colonies <br \/> Following the period of incubation stated in the specific standard, count the colonies (total col&#8230; <br \/> The different methods of calculation defined in <br \/> When counting typical or presumed suspect colonies, the maximum number of all typical or atypical&#8230; <br \/> NOTE 1\ufffdIn certain cases, it may be difficult to count the colonies (for example where spreading m&#8230; <br \/> NOTE 2\ufffdWhen counting typical or presumed suspect colonies, the description of the colonies will p&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>22<b><\/td>\n<td>9.3.5 Expression of results <br \/> 9.3.5 Expression of results <br \/> 9.3.5.1 General <br \/> 9.3.5.1 General <br \/> 9.3.5.1.1 In this subclause, the cases dealt with correspond to the following general cases: <br \/> 9.3.5.1.1 In this subclause, the cases dealt with correspond to the following general cases: <br \/> \u2014 inoculation of two Petri dishes, 90 mm in diameter, per dilution; <br \/> \u2014 inoculation of two Petri dishes, 90 mm in diameter, per dilution; <br \/> \u2014 maximum number for the counting of total colonies is 300 per dish; <br \/> \u2014 maximum number of all typical and atypical colonies present on a dish when counting typical or &#8230; <br \/> \u2014 maximum number for the counting of typical or presumed suspect colonies is 150 per dish; <br \/> \u2014 number of presumed suspect colonies ( <br \/> \u2014 minimum number of colonies [total colonies, typical colonies or colonies complying with identif&#8230; <br \/> These figures will be defined in the specific standards. <br \/> When dishes with a diameter different from 90 mm are used, the maximum number of colonies shall b&#8230; <br \/> 9.3.5.1.2 The methods of calculation defined below take account of the cases which occur most fre&#8230; <br \/> 9.3.5.1.2 The methods of calculation defined below take account of the cases which occur most fre&#8230; <br \/> 9.3.5.2 Method of calculation: General case (counting of total colonies or typical colonies) <br \/> 9.3.5.2 Method of calculation: General case (counting of total colonies or typical colonies) <br \/> For a result to be valid, it is generally considered necessary to count the colonies on at least &#8230; <br \/> Calculate the number <br \/> N <br \/> N <br \/> where <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> is the sum of the colonies counted on all the dishes retained from two successive dilutions, and &#8230; <br \/> <TABLE> <br \/> V <br \/> V <br \/> is the volume of inoculum applied to each dish, in millilitres; <br \/> <TABLE> <br \/> n1 <br \/> n <br \/> 1 <br \/> is the number of dishes retained at the first dilution; <br \/> <TABLE> <br \/> n2 <br \/> n <br \/> 2 <br \/> is the number of dishes retained at the second dilution; <br \/> <TABLE> <br \/> d <br \/> d <br \/> is the dilution factor corresponding to the first dilution retained [d = 1 when the undiluted liq&#8230; <br \/> Round off the results calculated to two significant figures. In order to do this, if the third fi&#8230; <br \/> Take as the result a number preferably between 1,0 and 9,9 multiplied by the appropriate power of&#8230; <br \/> Express the result as follows: <br \/> \u2014 number <br \/> \u2014 number  <\/td>\n<\/tr>\n<tr>\n<td><b>23<b><\/td>\n<td>EXAMPLE <br \/> Counting has produced the following results: <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the second dilution (10 <br \/> By rounding off the result as recommended above, the number of microorganisms is 19 000 or 1,9 \u00d7 10 <br \/> 9.3.5.3 Method of calculation: Case after identification or confirmation <br \/> 9.3.5.3 Method of calculation: Case after identification or confirmation <br \/> When the method used requires identification or confirmation, a given number, <br \/> a <br \/> a <br \/> where <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> b <br \/> b <br \/> is the number of colonies complying with identification or confirmation criteria among the inocul&#8230; <br \/> <TABLE> <br \/> C <br \/> C <br \/> is the total number of presumed suspect colonies counted on the dish. <br \/> Round off the results calculated to the nearest whole number. In order to do this, if the first f&#8230; <br \/> Calculate the number <br \/> Round off the result as recommended in <br \/> Express the result as recommended in <br \/> EXAMPLE\ufffd <br \/> Counting has produced the following results: <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the second dilution (10 <br \/> Testing of selected colonies was carried out: <br \/> \u2014 for 66 colonies, 8 colonies, 6 of which complied with the criteria; hence <br \/> \u2014 for 66 colonies, 8 colonies, 6 of which complied with the criteria; hence <br \/> \u2014 for 80 colonies, 9 colonies, 6 of which complied with the criteria; hence <br \/> \u2014 for 7 colonies, 5 colonies, 4 of which complied with the criteria; hence <br \/> \u2014 for 4 colonies, all 4 of which have complied with the criteria; hence <br \/> N <br \/> N <br \/> By rounding off the result as recommended in  <\/td>\n<\/tr>\n<tr>\n<td><b>24<b><\/td>\n<td>9.3.5.4 Method of calculation: Estimated counts <br \/> 9.3.5.4 Method of calculation: Estimated counts <br \/> 9.3.5.4.1 Case of two dishes (test sample or initial suspension or first dilution) containing les&#8230; <br \/> 9.3.5.4.1 Case of two dishes (test sample or initial suspension or first dilution) containing les&#8230; <br \/> If the two dishes from the test sample (liquid products), or from the initial suspension (other p&#8230; <br \/> N <br \/> N <br \/> E <br \/> where <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> is the sum of the colonies counted on the two dishes; <br \/> <TABLE> <br \/> V <br \/> V <br \/> is the volume of inoculum applied to each dish, in millilitres; <br \/> <TABLE> <br \/> n <br \/> n <br \/> is the number of dishes retained (in this case, n = 2); <br \/> <TABLE> <br \/> d <br \/> d <br \/> is the dilution factor of the initial suspension or of the first dilution inoculated or retained &#8230; <br \/> Round off the result as recommended in <br \/> Express the result as follows: <br \/> \u2014 estimated number <br \/> \u2014 estimated number <br \/> EXAMPLE\ufffd <br \/> Counting has produced the following results: <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the first dilution (10 <br \/> N <br \/> N <br \/> E <br \/> By rounding off the result as recommended in <br \/> 9.3.5.4.2 Case of two dishes (test sample or initial suspension or first dilution) containing no &#8230; <br \/> 9.3.5.4.2 Case of two dishes (test sample or initial suspension or first dilution) containing no &#8230; <br \/> If the two dishes from the test sample (liquid products), or from the initial suspension (other p&#8230; <br \/> \u2014 less than 1\/ <br \/> \u2014 less than 1\/ <br \/> where <br \/> 9.3.5.4.3 Special cases (counting of typical or presumed suspect colonies) <br \/> 9.3.5.4.3 Special cases (counting of typical or presumed suspect colonies) <br \/> 9.3.5.4.3.1 If the number of all typical and atypical colonies for the two dishes containing a fi&#8230; <br \/> 9.3.5.4.3.1 If the number of all typical and atypical colonies for the two dishes containing a fi&#8230; <br \/> \u2014 less than 1\/ <br \/> \u2014 less than 1\/ <br \/> where  <\/td>\n<\/tr>\n<tr>\n<td><b>25<b><\/td>\n<td>EXAMPLE\ufffd <br \/> Counting has produced the following results: <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the second dilution (10 <br \/> The result expressed in microorganisms is less than 1 000 and more than 100 per millilitre or per&#8230; <br \/> 9.3.5.4.3.2 If the number of all typical and atypical colonies for the two dishes containing a fi&#8230; <br \/> 9.3.5.4.3.2 If the number of all typical and atypical colonies for the two dishes containing a fi&#8230; <br \/> \u2014 less than 1\/ <br \/> \u2014 less than 1\/ <br \/> where <br \/> EXAMPLE\ufffd <br \/> Counting has produced the following results: <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the second dilution (10 <br \/> The result expressed in microorganisms is less than 100 per millilitre or per gram of product. <br \/> 9.3.5.5 Method of calculation: Special cases <br \/> 9.3.5.5 Method of calculation: Special cases <br \/> 9.3.5.5.1 When the number of colonies counted (total colonies, typical colonies or presumed suspe&#8230; <br \/> 9.3.5.5.1 When the number of colonies counted (total colonies, typical colonies or presumed suspe&#8230; <br \/> \u2014 if the number of colonies for each of the two dishes containing dilution <br \/> \u2014 if the number of colonies for each of the two dishes containing dilution <br \/> \u2014 if the number of colonies for each of the two dishes containing the dilution <br \/> NOTE\ufffdThe figures corresponding to confidence intervals should be adapted to the maximum number st&#8230; <br \/> EXAMPLE 1\ufffd <br \/> Counting has produced the following results: <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the first dilution (10 <br \/> \u2014 at the second dilution (10 <br \/> Use the method of calculation for general cases using the dishes from the two dilutions retained. <br \/> EXAMPLE 2\ufffd <br \/> Counting has produced the following results: <br \/> \u2014 at the first dilution (10\u20132) retained: more than 324 colonies on each one of the dishes; <br \/> \u2014 at the first dilution (10\u20132) retained: more than 324 colonies on each one of the dishes; <br \/> \u2014 at the second dilution (10\u20133) retained: 12 and 14 colonies. <br \/> Begin estimated counting on the basis of the colonies counted on the two dishes from the 10\u20133 dil&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>26<b><\/td>\n<td>EXAMPLE 3\ufffd <br \/> Counting (when a maximum number of 300 has been set for the counting of colonies) has produced th&#8230; <br \/> \u2014 at the first dilution (10\u20132) retained: more than 324 colonies on each one of the two dishes; <br \/> \u2014 at the first dilution (10\u20132) retained: more than 324 colonies on each one of the two dishes; <br \/> \u2014 at the second dilution (10\u20133) retained: 8 and 6 colonies. <br \/> The result of this counting is unacceptable. <br \/> EXAMPLE 4\ufffd <br \/> Counting (when a maximum number of 150 has been set for the counting of colonies) has produced th&#8230; <br \/> \u2014 at the first dilution (10\u20132) retained: more than 167 colonies on each one of the two dishes (up&#8230; <br \/> \u2014 at the first dilution (10\u20132) retained: more than 167 colonies on each one of the two dishes (up&#8230; <br \/> \u2014 at the second dilution (10\u20133) retained: 8 and 6 colonies. <br \/> Begin estimated counting on the basis of colonies counted on the two dishes from the 10\u20133 dilution. <br \/> 9.3.5.5.2 Where the counting of colonies (total colonies or typical colonies or presumed suspect &#8230; <br \/> 9.3.5.5.2 Where the counting of colonies (total colonies or typical colonies or presumed suspect &#8230; <br \/> \u2014 more than 300\/ <br \/> \u2014 more than 300\/ <br \/> where <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> d <br \/> d <br \/> is the dilution factor of the last inoculated dilution; <br \/> <TABLE> <br \/> b <br \/> b <br \/> is the number of colonies complying with identification or confirmation criteria among the inocul&#8230; <br \/> 9.3.5.5.3 Where only the two dishes containing the last inoculated dilution contain less than 300&#8230; <br \/> 9.3.5.5.3 Where only the two dishes containing the last inoculated dilution contain less than 300&#8230; <br \/> N <br \/> N <br \/> where <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> is the sum of colonies counted on the two dishes, and where at least one contains a minimum of 15&#8230; <br \/> <TABLE> <br \/> V <br \/> V <br \/> is the volume of the inoculum applied to each dish, in millilitres; <br \/> <TABLE> <br \/> n <br \/> n <br \/> is the number of dishes retained (in this case, n = 2); <br \/> <TABLE> <br \/> d <br \/> d <br \/> is the dilution factor corresponding to the dilution retained. <br \/> Round off the result as recommended in <br \/> Express the result as follows: <br \/> \u2014 number <br \/> \u2014 number <br \/> EXAMPLE\ufffd <br \/> Counting has produced the following results: <br \/> \u2014 at the last dilution (10 <br \/> \u2014 at the last dilution (10 <br \/> \u2014 at the last dilution (10 <br \/> N <br \/> N <br \/> By rounding off the result as recommended in  <\/td>\n<\/tr>\n<tr>\n<td><b>27<b><\/td>\n<td>9.3.6 Confidence limit <br \/> 9.3.6 Confidence limit <br \/> In order to estimate the validity of the result and to avoid too strict an interpretation, it is &#8230; <br \/> In order to estimate the validity of the result and to avoid too strict an interpretation, it is &#8230; <br \/> Other variations due to the technique itself intervene, particularly those connected with dilutio&#8230; <br \/> 9.3.6.1 General case <br \/> 9.3.6.1 General case <br \/> With a probability of 95 %, the confidence interval \u00b8, which characterizes the microbial dispersi&#8230; <\/p>\n<p> when <\/p>\n<p> and where <br \/> EXAMPLE 1: Extreme cases (see <br \/> Extreme cases <br \/> Extreme cases <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Number of colonies counted <br \/> Number of colonies counted <br \/> Weighted mean <br \/> Weighted mean <br \/> Confidence interval <br \/> Confidence interval <br \/> <TABLE> <br \/> Dilution n <br \/> Dilution <br \/> Dilution n + 1 <br \/> Dilution <br \/> <TABLE> <br \/> 300 <br \/> 30 <br \/> 278 to 324 <br \/> <TABLE> <br \/> 300 <br \/> <TABLE> <br \/> 300 <br \/> 30 <br \/> \u2013 7 % to + 8 % <br \/> <TABLE> <br \/> \ufffd15 <br \/> \ufffd1 <br \/> 10 to 20 <br \/> <TABLE> <br \/> \ufffd14 <br \/> <TABLE> <br \/> \ufffd15 <br \/> \ufffd1 <br \/> \u2013 29 % to + 43 % <br \/> EXAMPLE 2:\ufffdConfidence interval for the example given in <br \/> With <\/p>\n<p> \u00b8 = (191,82 + 0,87 \u00b1 18,30) \u00d7 10 <br \/> The limits of the confidence interval are therefore <\/p>\n<p> In this case, the limits of the confidence interval, expressed as a percentage and calculated on &#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>28<b><\/td>\n<td>9.3.6.2 Case after identification <br \/> 9.3.6.2 Case after identification <br \/> With a probability of 95 %, the confidence interval \u00b8, which characterizes the microbial dispersi&#8230; <br \/> EXAMPLE:\ufffdFor the case given in <\/p>\n<p> \u00b8 = (51,36 + 0,87 \u00b1 9,47) \u00d7 10 <br \/> The limits of the confidence interval are therefore <\/p>\n<p> In this case, the limits of the confidence interval are between \u201316,7 % and +20,1 % inclusive. <br \/> 9.3.6.3 Estimated counts <br \/> 9.3.6.3 Estimated counts <br \/> The confidence limits are given in <br \/> 9.4 Counting using a liquid medium: Most probable number technique <br \/> 9.4 Counting using a liquid medium: Most probable number technique <br \/> NOTE\ufffdTwo inoculation systems are possible. The most frequently used systems (called \u201csymmetric\u201d s&#8230; <br \/> NOTE\ufffdTwo inoculation systems are possible. The most frequently used systems (called \u201csymmetric\u201d s&#8230; <br \/> 9.4.1 Inoculation <br \/> 9.4.1 Inoculation <br \/> Depending on the desired accuracy of the results, inoculate an appropriate number of flasks or tu&#8230; <br \/> Introduce, by means of a pipette, the inoculum into the corresponding flasks or tubes. <br \/> Use a new sterile pipette for each dilution. <br \/> 9.4.2 Incubation <br \/> 9.4.2 Incubation <br \/> Place the inoculated flasks and\/or tubes in an incubator or, preferably, in a thermostatically co&#8230; <br \/> 9.4.3 Interpretation of results <br \/> 9.4.3 Interpretation of results <br \/> 9.4.3.1 Selection of dilutions <br \/> 9.4.3.1 Selection of dilutions <br \/> NOTE\ufffdThe initial suspension and the test sample, if liquid, are considered as being \u201cdilutions\u201d. <br \/> NOTE\ufffdThe initial suspension and the test sample, if liquid, are considered as being \u201cdilutions\u201d. <br \/> In the general case where three tubes or flasks per dilution have been inoculated, select, for ea&#8230; <br \/> 9.4.3.1.1 Case 1: At least one dilution reveals three positive tubes (see <br \/> 9.4.3.1.1 Case 1: At least one dilution reveals three positive tubes (see <br \/> Select the highest dilution (i.e. the one having the smallest concentration of sample) which reve&#8230; <br \/> If an insufficient number of dilutions has been prepared beyond the highest dilution revealing th&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>29<b><\/td>\n<td>Examples of the selection of positive results for calculating MPN values <br \/> Examples of the selection of positive results for calculating MPN values <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Example <br \/> Example <br \/> Number of positive tubes obtained from three incubated tubes for the following inoculated quantit&#8230; <br \/> Number of positive tubes obtained from three incubated tubes for the following inoculated quantit&#8230; <br \/> a <br \/> MPNb <br \/> MPN <br \/> <TABLE> <br \/> Liquid products <br \/> Liquid products <br \/> 10 ml <br \/> 10 ml <br \/> 1 ml <br \/> 1 ml <br \/> 10\u20131 ml <br \/> 10 <br \/> \u20131 <br \/> 10\u20132 ml <br \/> 10 <br \/> \u20132 <br \/> ml <br \/> 10\u20133 ml <br \/> 10 <br \/> \u20133 <br \/> Liquid products <br \/> Liquid products <br \/> Other products <br \/> Other products <br \/> <TABLE> <br \/> Other products <br \/> Other products <br \/> 1 g <br \/> 1 g <br \/> 10\u20131 g <br \/> 10 <br \/> \u20131 <br \/> g <br \/> 10\u20132 g <br \/> 10 <br \/> \u20132 <br \/> g <br \/> 10\u20133 g <br \/> 10 <br \/> \u20133 <br \/> g <br \/> 10\u20134 g <br \/> 10 <br \/> \u20134 <br \/> g <br \/> ml\u20131 <br \/> ml <br \/> \u20131 <br \/> g\u20131 <br \/> g <br \/> \u20131 <br \/> <TABLE> <br \/> 1 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 0 <br \/> 1,5 \u00b0 101 <br \/> 1,5 \u00b0 102 <br \/> <TABLE> <br \/> 2 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 0 <br \/> 0 <br \/> \u2014 <br \/> 2,4 \u00b0 101 <br \/> 2,4 \u00b0 102 <br \/> <TABLE> <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 0 <br \/> 0 <br \/> 7,4 <br \/> 7,4 \u00b0 101 <br \/> <TABLE> <br \/> 4 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 2,4 <br \/> 2,4 \u00b0 101 <br \/> <TABLE> <br \/> 5 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> 0 <br \/> 0 <br \/> 1 <br \/> 0 <br \/> 2,1 \u00b0 10\u20131 <br \/> 2,1 <br \/> <TABLE> <br \/> a Bold: combination selected. <br \/> a Bold: combination selected. <br \/> b Calculated from the MPN index for three tubes ( <br \/> 9.4.3.1.2 Case 2: No dilution revealing three positive tubes <br \/> 9.4.3.1.2 Case 2: No dilution revealing three positive tubes <br \/> Case 1 cannot be applied. Select the three highest dilutions of the series (i.e. those having the&#8230; <br \/> 9.4.3.1.3 Special cases <br \/> 9.4.3.1.3 Special cases <br \/> In all cases where more than one of the three dilutions selected according to <br \/> 9.4.3.2 Calculation of the most probable number (MPN) <br \/> 9.4.3.2 Calculation of the most probable number (MPN) <br \/> 9.4.3.2.1 Check, according to the number of samples examined by batch in <br \/> 9.4.3.2.1 Check, according to the number of samples examined by batch in <br \/> Thus, for example, when only the results of category\ufffd1 are accepted, sequence 221 can only be tak&#8230; <br \/> 9.4.3.2.2 For each sequence considered as being acceptable according to <br \/> 9.4.3.2.2 For each sequence considered as being acceptable according to  <\/td>\n<\/tr>\n<tr>\n<td><b>30<b><\/td>\n<td>9.4.4 Expression of results <br \/> 9.4.4 Expression of results <br \/> From the MPN index (see <\/p>\n<p> where <br \/> In the case where the smallest dilution selected corresponds to the tubes prepared from a double &#8230; <br \/> If the MPN is smaller than 0,3 microorganisms per millilitre (liquid products) or per gram (other&#8230; <br \/> EXAMPLE <br \/> In the case of a solid product, the MPN index is\ufffd24; the first tube selected corresponds to the i&#8230; <br \/> C <br \/> C <br \/> s <br \/> 9.4.5 Confidence limits <br \/> 9.4.5 Confidence limits <br \/> The confidence limits are given in the MPN table ( <br \/> It is well known that large variations in results can be observed with the MPN technique. Consequ&#8230; <br \/> 9.5 Detection method <br \/> 9.5 Detection method <br \/> A detection method is a method which determines the presence or absence of microorganisms defined&#8230; <br \/> A detection method is a method which determines the presence or absence of microorganisms defined&#8230; <br \/> 9.5.1 Principle <br \/> 9.5.1 Principle <br \/> Unless otherwise stated in the relevant International Standard, mix (liquid products) or homogeni&#8230; <br \/> In certain cases, it is desirable to precede enrichment in the elective or selective broth by a p&#8230; <br \/> 9.5.2 Interpretation of the result <br \/> 9.5.2 Interpretation of the result <br \/> If the target microorganism has been detected, give the result in the form: <br \/> \u201cpresent in the analysed <br \/> If the target microorganism has not been detected, give the result in the form: <br \/> \u201cabsent in the analysed <br \/> Under no circumstances generalize to other higher quantities of product.  <\/td>\n<\/tr>\n<tr>\n<td><b>31<b><\/td>\n<td>9.6 Basic identification techniques <br \/> 9.6 Basic identification techniques <br \/> 9.6.1 Preparation of a pure culture <br \/> 9.6.1 Preparation of a pure culture <br \/> 9.6.1.1 General <br \/> 9.6.1.1 General <br \/> Begin the preparation of a pure culture by the selection of a colony on or in an agar medium whic&#8230; <br \/> Then inoculate the selected colony on a non-selective agar culture medium. After incubation, sele&#8230; <br \/> Use the plating-out techniques described in <br \/> 9.6.1.2 Plating out <br \/> 9.6.1.2 Plating out <br \/> Take a small quantity from the surface of a well-isolated colony using the tip of a sterile loop&#8230;. <br \/> Take a small quantity from the surface of a well-isolated colony using the tip of a sterile loop&#8230;. <br \/> 9.6.1.2.1 Direct method: Example <br \/> 9.6.1.2.1 Direct method: Example <br \/> Using the tip of the loop, inoculate, in close streaks, a portion of about one-third of the agar &#8230; <br \/> 9.6.1.2.2 Method using dilution fluid <br \/> 9.6.1.2.2 Method using dilution fluid <br \/> Suspend the cells in 1 ml to 2 ml of the selected dilution fluid, rubbing the inoculated loop aga&#8230; <br \/> Sterilize and cool down the loop. Using the loop, take a small portion of the microbial suspensio&#8230; <br \/> 9.6.1.3 Incubation <br \/> 9.6.1.3 Incubation <br \/> Unless otherwise stated, invert the inoculated Petri dishes and place them in the incubator for t&#8230; <br \/> 9.6.1.4 Selection <br \/> 9.6.1.4 Selection <br \/> After incubation, select a well-isolated colony from the dish, either for subsequent plating out,&#8230; <br \/> If possible, the final tests should be carried out using cells stemming from one single colony. I&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>32<b><\/td>\n<td>9.6.2 Gram\u2019s stain (Modified Hucker technique) <br \/> 9.6.2 Gram\u2019s stain (Modified Hucker technique) <br \/> This staining of bacterial cells allows description of the morphology of the bacteria and classif&#8230; <br \/> This staining of bacterial cells allows description of the morphology of the bacteria and classif&#8230; <br \/> 9.6.2.1 Solutions <br \/> 9.6.2.1 Solutions <br \/> Commercially available solutions may be used. In this case, follow the manufacturer\u2019s recommendat&#8230; <br \/> Commercially available solutions may be used. In this case, follow the manufacturer\u2019s recommendat&#8230; <br \/> 9.6.2.1.1 Crystal violet solution <br \/> 9.6.2.1.1 Crystal violet solution <br \/> 9.6.2.1.1.1 Composition <br \/> 9.6.2.1.1.1 Composition <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Crystal violet <br \/> 2,0 g <br \/> <TABLE> <br \/> Ethanol (95 %) <br \/> 20 ml <br \/> <TABLE> <br \/> Ammonium oxalate (C2H8N2O4) <br \/> 0,8 g <br \/> <TABLE> <br \/> Distilled water <br \/> 80 ml <br \/> 9.6.2.1.1.2 Preparation <br \/> 9.6.2.1.1.2 Preparation <br \/> Dissolve the Crystal violet in the ethanol and the ammonium oxalate in the distilled water. Mix t&#8230; <br \/> 9.6.2.1.2 Iodine solution <br \/> 9.6.2.1.2 Iodine solution <br \/> 9.6.2.1.2.1 Composition <br \/> 9.6.2.1.2.1 Composition <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Iodine <br \/> 1,0 g <br \/> <TABLE> <br \/> Potassium iodide (KI) <br \/> 2,0 g <br \/> <TABLE> <br \/> Distilled water <br \/> 100 ml <br \/> 9.6.2.1.2.2 Preparation <br \/> 9.6.2.1.2.2 Preparation <br \/> Dissolve the potassium iodide in 10 ml of distilled water; add the iodine in fractions. After dis&#8230; <br \/> 9.6.2.1.3 Safranine solution <br \/> 9.6.2.1.3 Safranine solution <br \/> 9.6.2.1.3.1 Composition <br \/> 9.6.2.1.3.1 Composition <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Safranine O <br \/> 0,25 g <br \/> <TABLE> <br \/> Ethanol (95 %) <br \/> 10 ml <br \/> <TABLE> <br \/> Distilled water <br \/> 100 ml <br \/> 9.6.2.1.3.2 Preparation <br \/> 9.6.2.1.3.2 Preparation <br \/> Dissolve the safranine in the ethanol then mix with the distilled water.  <\/td>\n<\/tr>\n<tr>\n<td><b>33<b><\/td>\n<td>9.6.2.2 Staining technique <br \/> 9.6.2.2 Staining technique <br \/> After fixing the bacterial film on the microscope slide prepared from a culture 18\ufffdh to 24\ufffdh old,&#8230; <br \/> Gently rinse the inclined slide with water for a few seconds. <br \/> Cover the slide with the iodine solution ( <br \/> Gently rinse the inclined slide with water for a few seconds. <br \/> Pour gently and continuously a film of ethanol\ufffd(95\ufffd%) onto the inclined slide over a period of no&#8230; <br \/> Gently rinse the inclined slide with water in order to eliminate the ethanol. <br \/> Cover the slide with the solution of safranine\ufffd( <br \/> Gently rinse the inclined slide with water. <br \/> Dry the slide. <br \/> 9.6.2.3 Interpretation <br \/> 9.6.2.3 Interpretation <br \/> Examine the slide under the high-power oil objective of the microscope ( <br \/> For a pure culture of certain bacterial types, both Gram-positive and Gram-negative cells can be &#8230; <br \/> NOTE\ufffdDensely packed cells may give an uncharacteristic response. <br \/> 9.6.3 Test for catalase <br \/> 9.6.3 Test for catalase <br \/> The detection of this enzyme, which decomposes hydrogen peroxide (H <br \/> The detection of this enzyme, which decomposes hydrogen peroxide (H <br \/> In all cases, unless otherwise stated in the relevant International Standard, the culture medium &#8230; <br \/> NOTE 1\ufffdCertain lactic bacteria possess a \u201cpseudo-catalase\u201d which does not contain any haem group &#8230; <br \/> NOTE 2\ufffdIn the case of anaerobic bacteria, wait 30 s in the open air prior to adding the hydrogen &#8230; <br \/> 9.6.3.1 From a broth culture <br \/> 9.6.3.1 From a broth culture <br \/> Add to 1 ml of the culture 0,5\ufffdml of a 10 volume [3 % ( <br \/> 9.6.3.2 From an agar medium culture <br \/> 9.6.3.2 From an agar medium culture <br \/> Cover the culture with 1 ml to 2 ml of a 10 volume hydrogen peroxide solution. Observe immediatel&#8230; <br \/> 9.6.3.3 From a colony <br \/> 9.6.3.3 From a colony <br \/> Place separately two drops of a 10 volume hydrogen peroxide solution on a microscope slide. <br \/> Pick off a colony with a sterile glass or plastic rod (especially not a metallic wire) and gently&#8230; <br \/> The observations can be conducted macroscopically or using a low-magnification microscope.  <\/td>\n<\/tr>\n<tr>\n<td><b>34<b><\/td>\n<td>9.6.4 Test for oxidase <br \/> 9.6.4 Test for oxidase <br \/> The detection of oxidase is carried out by the change in colouring of a compound at the time of o&#8230; <br \/> The detection of oxidase is carried out by the change in colouring of a compound at the time of o&#8230; <br \/> 9.6.4.1 Reagent <br \/> 9.6.4.1 Reagent <br \/> 9.6.4.1.1 Composition <br \/> 9.6.4.1.1 Composition <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> N, N, N\u00bd, N\u00bd-Tetramethyl-p-phenylenediamine dihydrochloride (C10H16N2\u00b72HCl) <br \/> N <br \/> 1,0\ufffdg <br \/> <TABLE> <br \/> Distilled water <br \/> 100 ml <br \/> 9.6.4.1.2 Preparation <br \/> 9.6.4.1.2 Preparation <br \/> Dissolve the reagent in the cold water. The reagent shall be prepared immediately prior to use. <br \/> Commercially available disks or sticks may be used. In this case, follow the manufacturer\u2019s recom&#8230; <br \/> 9.6.4.2 Technique <br \/> 9.6.4.2 Technique <br \/> Moisten a piece of filter paper with the reagent. Take a sample of the bacterial culture obtained&#8230; <br \/> 9.6.4.3 Interpretation of the result <br \/> 9.6.4.3 Interpretation of the result <br \/> In the case of the presence of oxidase, a violet to purple colour appears within a period of betw&#8230; <br \/> 9.6.5 Use of biochemical galleries for identification <br \/> 9.6.5 Use of biochemical galleries for identification <br \/> Currently available biochemical galleries may be used for identification. However, all commercial&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>35<b><\/td>\n<td>(normative) Confidence interval limits for estimated counts <br \/> (normative) Confidence interval limits for estimated counts <br \/> The values given in <br \/> Counting from one Petri dish <br \/> Counting from one Petri dish <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Number of microorganismsa <br \/> Number of microorganisms <br \/> a <br \/> Confidence limit at 95 % level <br \/> Confidence limit at 95 % level <br \/> Percent error for the limitb <br \/> Percent error for the limit <br \/> b <br \/> <TABLE> <br \/> Lower <br \/> Lower <br \/> Upper <br \/> Upper <br \/> Lower <br \/> Lower <br \/> Upper <br \/> Upper <br \/> <TABLE> <br \/> \ufffd1 <br \/> &lt;1 <br \/> \ufffd6 <br \/> \u201397 <br \/> +457 <br \/> <TABLE> <br \/> \ufffd2 <br \/> &lt;1 <br \/> \ufffd7 <br \/> \u201388 <br \/> +261 <br \/> <TABLE> <br \/> \ufffd3 <br \/> &lt;1 <br \/> \ufffd9 <br \/> \u201379 <br \/> +192 <br \/> <TABLE> <br \/> \ufffd4 <br \/> \ufffd1 <br \/> 10 <br \/> \u201373 <br \/> +156 <br \/> <TABLE> <br \/> \ufffd5 <br \/> \ufffd2 <br \/> 12 <br \/> \u201368 <br \/> +133 <br \/> <TABLE> <br \/> <TABLE> <br \/> \ufffd6 <br \/> \ufffd2 <br \/> 13 <br \/> \u201363 <br \/> +118 <br \/> <TABLE> <br \/> \ufffd7 <br \/> \ufffd3 <br \/> 14 <br \/> \u201360 <br \/> +106 <br \/> <TABLE> <br \/> \ufffd8 <br \/> \ufffd3 <br \/> 16 <br \/> \u201357 <br \/> \ufffd+97 <br \/> <TABLE> <br \/> \ufffd9 <br \/> \ufffd4 <br \/> 17 <br \/> \u201354 <br \/> \ufffd+90 <br \/> <TABLE> <br \/> 10 <br \/> \ufffd5 <br \/> 18 <br \/> \u201352 <br \/> \ufffd+84 <br \/> <TABLE> <br \/> <TABLE> <br \/> 11 <br \/> \ufffd6 <br \/> 20 <br \/> \u201350 <br \/> \ufffd+79 <br \/> <TABLE> <br \/> 12 <br \/> \ufffd6 <br \/> 21 <br \/> \u201348 <br \/> \ufffd+75 <br \/> <TABLE> <br \/> 13 <br \/> \ufffd7 <br \/> 22 <br \/> \u201347 <br \/> \ufffd+71 <br \/> <TABLE> <br \/> 14 <br \/> \ufffd8 <br \/> 24 <br \/> \u201345 <br \/> \ufffd+68 <br \/> <TABLE> <br \/> 15 <br \/> \ufffd8 <br \/> 25 <br \/> \u201344 <br \/> \ufffd+65 <br \/> <TABLE> <br \/> a Equal to the number of colonies. <br \/> a Equal to the number of colonies. <br \/> b Compared to the microorganism count (1  <\/td>\n<\/tr>\n<tr>\n<td><b>36<b><\/td>\n<td>Counting from two Petri dishes <br \/> Counting from two Petri dishes <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Number of coloniesa <br \/> Number of colonies <br \/> a <br \/> Number of microorganisms <br \/> Number of microorganisms <br \/> Confidence limit at 95 % level <br \/> Confidence limit at 95 % level <br \/> Percent of error for the limitb <br \/> Percent of error for the limit <br \/> b <br \/> <TABLE> <br \/> Lower <br \/> Lower <br \/> Upper <br \/> Upper <br \/> Lower <br \/> Lower <br \/> Upper <br \/> Upper <br \/> <TABLE> <br \/> \ufffd1 <br \/> \ufffd1 <br \/> &lt;1 <br \/> \ufffd3 <br \/> \u201397 <br \/> +457 <br \/> <TABLE> <br \/> \ufffd2 <br \/> \ufffd1 <br \/> &lt;1 <br \/> \ufffd4 <br \/> \u201388 <br \/> +261 <br \/> <TABLE> <br \/> \ufffd3 <br \/> \ufffd2 <br \/> &lt;1 <br \/> \ufffd4 <br \/> \u201379 <br \/> +192 <br \/> <TABLE> <br \/> \ufffd4 <br \/> \ufffd2 <br \/> \ufffd1 <br \/> \ufffd5 <br \/> \u201373 <br \/> +156 <br \/> <TABLE> <br \/> \ufffd5 <br \/> \ufffd2 <br \/> \ufffd1 <br \/> \ufffd6 <br \/> \u201368 <br \/> +133 <br \/> <TABLE> <br \/> <TABLE> <br \/> \ufffd6 <br \/> \ufffd3 <br \/> \ufffd1 <br \/> \ufffd6 <br \/> \u201363 <br \/> +118 <br \/> <TABLE> <br \/> \ufffd7 <br \/> \ufffd4 <br \/> \ufffd2 <br \/> \ufffd7 <br \/> \u201360 <br \/> +106 <br \/> <TABLE> <br \/> \ufffd8 <br \/> \ufffd4 <br \/> \ufffd2 <br \/> \ufffd8 <br \/> \u201357 <br \/> \ufffd+97 <br \/> <TABLE> <br \/> \ufffd9 <br \/> \ufffd4 <br \/> \ufffd2 <br \/> \ufffd9 <br \/> \u201354 <br \/> \ufffd+90 <br \/> <TABLE> <br \/> 10 <br \/> \ufffd5 <br \/> \ufffd2 <br \/> \ufffd9 <br \/> \u201352 <br \/> \ufffd+84 <br \/> <TABLE> <br \/> <TABLE> <br \/> 11 <br \/> \ufffd6 <br \/> \ufffd3 <br \/> 10 <br \/> \u201350 <br \/> \ufffd+79 <br \/> <TABLE> <br \/> 12 <br \/> \ufffd6 <br \/> \ufffd3 <br \/> 10 <br \/> \u201348 <br \/> \ufffd+75 <br \/> <TABLE> <br \/> 13 <br \/> \ufffd6 <br \/> \ufffd3 <br \/> 11 <br \/> \u201347 <br \/> \ufffd+71 <br \/> <TABLE> <br \/> 14 <br \/> \ufffd7 <br \/> \ufffd4 <br \/> 12 <br \/> \u201345 <br \/> \ufffd+68 <br \/> <TABLE> <br \/> 15 <br \/> \ufffd8 <br \/> \ufffd4 <br \/> 12 <br \/> \u201344 <br \/> \ufffd+65 <br \/> <TABLE> <br \/> <TABLE> <br \/> 16 <br \/> \ufffd8 <br \/> \ufffd5 <br \/> 13 <br \/> \u201343 <br \/> \ufffd+62 <br \/> <TABLE> <br \/> 17 <br \/> \ufffd8 <br \/> \ufffd5 <br \/> 14 <br \/> \u201342 <br \/> \ufffd+60 <br \/> <TABLE> <br \/> 18 <br \/> \ufffd9 <br \/> \ufffd5 <br \/> 14 <br \/> \u201341 <br \/> \ufffd+58 <br \/> <TABLE> <br \/> 19 <br \/> 10 <br \/> \ufffd6 <br \/> 15 <br \/> \u201340 <br \/> \ufffd+56 <br \/> <TABLE> <br \/> 20 <br \/> 10 <br \/> \ufffd6 <br \/> 15 <br \/> \u201339 <br \/> \ufffd+54 <br \/> <TABLE> <br \/> <TABLE> <br \/> 21 <br \/> 10 <br \/> \ufffd6 <br \/> 16 <br \/> \u201338 <br \/> \ufffd+53 <br \/> <TABLE> <br \/> 22 <br \/> 11 <br \/> \ufffd7 <br \/> 17 <br \/> \u201337 <br \/> \ufffd+51 <br \/> <TABLE> <br \/> 23 <br \/> 12 <br \/> \ufffd7 <br \/> 17 <br \/> \u201336 <br \/> \ufffd+50 <br \/> <TABLE> <br \/> 24 <br \/> 12 <br \/> \ufffd8 <br \/> 18 <br \/> \u201336 <br \/> \ufffd+49 <br \/> <TABLE> <br \/> 25 <br \/> 12 <br \/> \ufffd8 <br \/> 18 <br \/> \u201335 <br \/> \ufffd+48 <br \/> <TABLE> <br \/> <TABLE> <br \/> 26 <br \/> 13 <br \/> \ufffd8 <br \/> 19 <br \/> \u201335 <br \/> \ufffd+47 <br \/> <TABLE> <br \/> 27 <br \/> 14 <br \/> \ufffd9 <br \/> 20 <br \/> \u201334 <br \/> \ufffd+46 <br \/> <TABLE> <br \/> 28 <br \/> 14 <br \/> \ufffd9 <br \/> 20 <br \/> \u201334 <br \/> \ufffd+45 <br \/> <TABLE> <br \/> 29 <br \/> 14 <br \/> \ufffd9 <br \/> 21 <br \/> \u201333 <br \/> \ufffd+44 <br \/> <TABLE> <br \/> 30 <br \/> 15 <br \/> 10 <br \/> 21 <br \/> \u201332 <br \/> \ufffd+43 <br \/> <TABLE> <br \/> a Counted on two Petri dishes. <br \/> a Counted on two Petri dishes. <br \/> b Compared to the microorganism count (column 2).  <\/td>\n<\/tr>\n<tr>\n<td><b>37<b><\/td>\n<td>(normative) MPN tables <br \/> (normative) MPN tables <br \/> MPN table for 3 \u00b0 1 g (ml), 3 \u00b0 0,1 g (ml) and 3 \u00b0 0,01 g (ml) <br \/> MPN table for 3 \u00b0 1 g (ml), 3 \u00b0 0,1 g (ml) and 3 \u00b0 0,01 g (ml) <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Number of positive results <br \/> Number of positive results <br \/> MPN <br \/> MPN <br \/> Category when the number of tests is <br \/> Category when the number of tests is <br \/> Confidence limits <br \/> Confidence limits <br \/> <TABLE> <br \/> 1 <br \/> 1 <br \/> 2 <br \/> 2 <br \/> 3 <br \/> 3 <br \/> 5 <br \/> 5 <br \/> 10 <br \/> 10 <br \/> &gt; 95 % <br \/> &gt; 95 % <br \/> &gt; 95 % <br \/> &gt; 95 % <br \/> &gt; 99 % <br \/> &gt; 99 % <br \/> &gt; 99 % <br \/> &gt; 99 % <br \/> <TABLE> <br \/> 0 <br \/> 0 <br \/> 0 <br \/> \ufffd&lt; \ufffd\ufffd0,30 <br \/> \ufffd0,00 <br \/> \ufffd\ufffd0,94 <br \/> \ufffd\ufffd0,00 <br \/> \ufffd\ufffd1,40 <br \/> <TABLE> <br \/> 0 <br \/> 0 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd0,30 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> \ufffd0,01 <br \/> \ufffd\ufffd0,95 <br \/> \ufffd\ufffd0,00 <br \/> \ufffd\ufffd1,40 <br \/> <TABLE> <br \/> 0 <br \/> 1 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd0,30 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,01 <br \/> \ufffd\ufffd1,00 <br \/> \ufffd\ufffd0,00 <br \/> \ufffd\ufffd1,60 <br \/> <TABLE> <br \/> 0 <br \/> 1 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd0,61 <br \/> 0 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> \ufffd0,12 <br \/> \ufffd\ufffd1,70 <br \/> \ufffd\ufffd0,05 <br \/> \ufffd\ufffd2,50 <br \/> <TABLE> <br \/> 0 <br \/> 2 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd0,62 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> \ufffd0,12 <br \/> \ufffd\ufffd1,70 <br \/> \ufffd\ufffd0,05 <br \/> \ufffd\ufffd2,50 <br \/> <TABLE> <br \/> 0 <br \/> 3 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd0,94 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 3 <br \/> \ufffd0,35 <br \/> \ufffd\ufffd3,50 <br \/> \ufffd\ufffd0,18 <br \/> \ufffd\ufffd4,60 <br \/> <TABLE> <br \/> 1 <br \/> 0 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd0,36 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,02 <br \/> \ufffd\ufffd1,70 <br \/> \ufffd\ufffd0,01 <br \/> \ufffd\ufffd2,50 <br \/> <TABLE> <br \/> 1 <br \/> 0 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd0,72 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,12 <br \/> \ufffd\ufffd1,70 <br \/> \ufffd\ufffd0,05 <br \/> \ufffd\ufffd2,50 <br \/> <TABLE> <br \/> 1 <br \/> 0 <br \/> 2 <br \/> \ufffd\ufffd\ufffd\ufffd1,1 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 3 <br \/> 3 <br \/> \ufffd0,4 <br \/> \ufffd\ufffd3,5 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd4,6 <br \/> <TABLE> <br \/> 1 <br \/> 1 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd0,74 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,13 <br \/> \ufffd\ufffd2,00 <br \/> \ufffd\ufffd0,06 <br \/> \ufffd\ufffd2,70 <br \/> <TABLE> <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd1,1 <br \/> 3 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> \ufffd0,4 <br \/> \ufffd\ufffd3,5 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd4,6 <br \/> <TABLE> <br \/> 1 <br \/> 2 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd1,1 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,4 <br \/> \ufffd\ufffd3,5 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd4,6 <br \/> <TABLE> <br \/> 1 <br \/> 2 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd1,5 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 2 <br \/> \ufffd0,5 <br \/> \ufffd\ufffd3,8 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd5,2 <br \/> <TABLE> <br \/> 1 <br \/> 3 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd1,6 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 2 <br \/> \ufffd0,5 <br \/> \ufffd\ufffd3,8 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd5,2 <br \/> <TABLE> <br \/> 2 <br \/> 0 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd0,92 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,15 <br \/> \ufffd\ufffd3,50 <br \/> \ufffd\ufffd0,07 <br \/> \ufffd\ufffd4,60 <br \/> <TABLE> <br \/> 2 <br \/> 0 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd1,4 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,4 <br \/> \ufffd\ufffd3,5 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd4,6 <br \/> <TABLE> <br \/> 2 <br \/> 0 <br \/> 2 <br \/> \ufffd\ufffd\ufffd\ufffd2,0 <br \/> 0 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> \ufffd0,5 <br \/> \ufffd\ufffd3,8 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd5,2 <br \/> <TABLE> <br \/> 2 <br \/> 1 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd1,5 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,4 <br \/> \ufffd\ufffd3,8 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd5,2 <br \/> <TABLE> <br \/> 2 <br \/> 1 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd2,0 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,5 <br \/> \ufffd\ufffd3,8 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd5,2 <br \/> <TABLE> <br \/> 2 <br \/> 1 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd2,0 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,5 <br \/> \ufffd\ufffd3,8 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd5,2 <br \/> <TABLE> <br \/> 2 <br \/> 1 <br \/> 2 <br \/> \ufffd\ufffd\ufffd\ufffd2,7 <br \/> 0 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> \ufffd0,9 <br \/> \ufffd\ufffd9,4 <br \/> \ufffd\ufffd0,5 <br \/> \ufffd14,2 <br \/> <TABLE> <br \/> 2 <br \/> 2 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd2,1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,5 <br \/> \ufffd\ufffd4,0 <br \/> \ufffd\ufffd0,2 <br \/> \ufffd\ufffd5,6 <br \/> <TABLE> <br \/> 2 <br \/> 2 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd2,8 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> \ufffd0,9 <br \/> \ufffd\ufffd9,4 <br \/> \ufffd\ufffd0,5 <br \/> \ufffd14,2 <br \/> <TABLE> <br \/> 2 <br \/> 2 <br \/> 2 <br \/> \ufffd\ufffd\ufffd\ufffd3,5 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 3 <br \/> \ufffd0,9 <br \/> \ufffd\ufffd9,4 <br \/> \ufffd\ufffd0,5 <br \/> \ufffd14,2 <br \/> <TABLE> <br \/> 2 <br \/> 3 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd2,9 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> \ufffd0,9 <br \/> \ufffd\ufffd9,4 <br \/> \ufffd\ufffd0,5 <br \/> \ufffd14,2 <br \/> <TABLE> <br \/> 2 <br \/> 3 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd3,6 <br \/> 0 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> \ufffd0,9 <br \/> \ufffd\ufffd9,4 <br \/> \ufffd\ufffd0,5 <br \/> \ufffd14,2 <br \/> <TABLE> <br \/> 3 <br \/> 0 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd2,3 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,5 <br \/> \ufffd\ufffd9,4 <br \/> \ufffd\ufffd0,3 <br \/> \ufffd14,2 <br \/> <TABLE> <br \/> 3 <br \/> 0 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd3,8 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,9 <br \/> \ufffd10,4 <br \/> \ufffd\ufffd0,5 <br \/> \ufffd15,7 <br \/> <TABLE> <br \/> 3 <br \/> 0 <br \/> 2 <br \/> \ufffd\ufffd\ufffd\ufffd6,4 <br \/> 3 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> \ufffd1,6 <br \/> \ufffd18,1 <br \/> \ufffd\ufffd1,0 <br \/> \ufffd25,0\ufffd <br \/> <TABLE> <br \/> 3 <br \/> 1 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd4,3 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd0,9 <br \/> \ufffd18,1 <br \/> \ufffd\ufffd0,5 <br \/> \ufffd25,0 <br \/> <TABLE> <br \/> 3 <br \/> 1 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd7,5 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd1,7 <br \/> \ufffd19,9 <br \/> \ufffd\ufffd1,1 <br \/> \ufffd27,0 <br \/> <TABLE> <br \/> 3 <br \/> 1 <br \/> 2 <br \/> \ufffd\ufffd\ufffd12 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> 2 <br \/> 1 <br \/> \ufffd3 <br \/> \ufffd36 <br \/> \ufffd\ufffd2 <br \/> \ufffd44 <br \/> <TABLE> <br \/> 3 <br \/> 1 <br \/> 3 <br \/> \ufffd\ufffd\ufffd16 <br \/> 0 <br \/> 0 <br \/> 0 <br \/> 3 <br \/> 3 <br \/> \ufffd3 <br \/> \ufffd38 <br \/> \ufffd\ufffd2 <br \/> \ufffd52 <br \/> <TABLE> <br \/> 3 <br \/> 2 <br \/> 0 <br \/> \ufffd\ufffd\ufffd\ufffd9,3 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd1,8 <br \/> \ufffd36,0 <br \/> \ufffd\ufffd1,2 <br \/> \ufffd43,0 <br \/> <TABLE> <br \/> 3 <br \/> 2 <br \/> 1 <br \/> \ufffd\ufffd\ufffd15 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd3 <br \/> \ufffd38 <br \/> \ufffd\ufffd2 <br \/> \ufffd52 <br \/> <TABLE> <br \/> 3 <br \/> 2 <br \/> 2 <br \/> \ufffd\ufffd\ufffd21 <br \/> 2 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd3 <br \/> \ufffd40 <br \/> \ufffd\ufffd2 <br \/> \ufffd56 <br \/> <TABLE> <br \/> 3 <br \/> 2 <br \/> 3 <br \/> \ufffd\ufffd\ufffd29 <br \/> 3 <br \/> 3 <br \/> 3 <br \/> 2 <br \/> 2 <br \/> \ufffd9 <br \/> \ufffd99 <br \/> \ufffd\ufffd5 <br \/> 152 <br \/> <TABLE> <br \/> 3 <br \/> 3 <br \/> 0 <br \/> \ufffd\ufffd\ufffd24 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd4 <br \/> \ufffd99 <br \/> \ufffd\ufffd3 <br \/> 152 <br \/> <TABLE> <br \/> 3 <br \/> 3 <br \/> 1 <br \/> \ufffd\ufffd\ufffd\ufffd46 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> \ufffd9 <br \/> 198 <br \/> \ufffd\ufffd5 <br \/> 283 <br \/> <TABLE> <br \/> 3 <br \/> 3 <br \/> 2 <br \/> \ufffd\ufffd\ufffd\ufffd110 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 1 <br \/> 20 <br \/> 400 <br \/> \ufffd10 <br \/> 570 <br \/> <TABLE> <br \/> 3 <br \/> 3 <br \/> 3 <br \/> &gt; 110 <br \/> <TABLE> <br \/> NOTE\ufffdThe confidence limits given in Table B.1 are only intended to provide some idea about the in&#8230; <br \/> NOTE\ufffdThe confidence limits given in  <\/td>\n<\/tr>\n<tr>\n<td><b>38<b><\/td>\n<td>Explanation of the results <br \/> Explanation of the results <br \/> <TABLE> <br \/> <TABLE> <br \/> <TABLE> <br \/> Category <br \/> Category <br \/> Definition <br \/> Definition <br \/> <TABLE> <br \/> 1 <br \/> When the number of microorganisms in the product is equal to the MPN found, the result is one of &#8230; <br \/> <TABLE> <br \/> 2 <br \/> When the number of microorganisms in the product is equal to the MPN found, the result is one of &#8230; <br \/> <TABLE> <br \/> 3 <br \/> When the number of microorganisms in the product is equal to the MPN found, the result is one of &#8230; <br \/> <TABLE> <br \/> 0 <br \/> When the number of microorganisms in the product is equal to the MPN found, the result is one of &#8230; <br \/> Before starting testing, it shall be decided which category will be acceptable, i.e. only 1, 1 an&#8230;  <\/td>\n<\/tr>\n<tr>\n<td><b>39<b><\/td>\n<td>(informative) Bibliography <br \/> (informative) Bibliography <br \/> 1 Australian Standard AS 1766, <br \/> 2 Australian Standard AS 2243, <br \/> 3 Buttiaux, R., Beerens, H., and Tacquet, A. <br \/> 4 <br \/> 5 Cruickshank et al. <br \/> 6 Kenya Standard KS 05-176-1978, <br \/> 7 Harrewijin, G.A. and Hartog, B.J. Guidelines to perform microbiological analyses of food and fo&#8230; <br \/> 8 <br \/> 9 Jarvis, B. Statistical aspects of the microbiological analysis of foods. In: <br \/> 10 Johnson, N.J and Kotz, S. <br \/> 11 <br \/> 12 Harrigan W.F. and McCance M.E. <br \/> 13 <br \/> 14 <br \/> 15 <br \/> 16 <br \/> 17 <br \/> 18 <br \/> 19 <br \/> 20 <br \/> 21 De Man, J.C. MPN tables (corrected).  <\/td>\n<\/tr>\n<tr>\n<td><b>40<b><\/td>\n<td>BS 5763-0:1996\ufffd ISO 7218:1996 <br \/> BS 5763-0:1996\ufffd ISO 7218:1996 <br \/> BSI <br \/> BSI <br \/> 389 Chiswick High Road <br \/> London <br \/> W4 4AL <br \/> BSI\ufffd\u2014\ufffdBritish\ufffdStandards\ufffdInstitution <br \/> BSI\ufffd\u2014\ufffdBritish\ufffdStandards\ufffdInstitution <br \/> BSI is the independent national body responsible for preparing British\ufffdStandards. It presents the&#8230; <br \/> Revisions <br \/> British\ufffdStandards are updated by amendment or revision. 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Tel:\ufffd+44\ufffd(0)20\ufffd8996\ufffd70&#8230;  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Methods for microbiological examination of food and animal feeding stuffs &#8211; General laboratory practices<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2002<\/td>\n<td>40<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":340083,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[124,2641],"product_tag":[],"class_list":{"0":"post-340076","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-07-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/340076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/340083"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=340076"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=340076"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=340076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}