1、 1 , 0,95(ISO 21527-1:2008, IDT) , ()INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION(ISC) ISO21527-12013, - 1.092 . - 1.22009 . , . , , -, 1 - ( )2 3 , (- 7 2013 . 43) : ( 3166) 00497 ( 3166) 00497 KZKGRUTJUZ 4 ISO 21527-1:2008 Microbiology offood and animal feeding stuffs Horizo
2、ntal method for the enumeration of yeasts and moulds Part 1:Colony count technique in products with water activity greater than 0,95 ( . . 1. - , 0,95). SC 9 - ISO/TC 34 (ISO). - . (en). , - , , , (-) . (IDT). 21527-120105 27 2013 . 235- ISO 21527-12013 12014 .6 II ISO 21527-12013 - , - . () - . , ,
3、 2013 -, III ISO 21527-120131 12 13 24 25 .35.1 35.2 36 57 .58 59 .59.1 , .59.2 .69.3 610 711 7 () .8 .9IV ISO 21527-12013 1 , 0,95Microbiology of food and animal feeding stuffs. Method for the enumeration of yeasts and moulds.Part 1: Colony count technique in products with water activity greater th
4、an 0,95 20140701! - - .1 95 %, - , , ( ), -, , ., (25 c177 1) C 1, 2. . . , , -, Byssochlamys fulva Byssochlamys nivea, .2 :ISO 6887-1:1999 Microbiology of food and animal feeding stuffs Preparation of test samples, initialsuspension and decimal dilutions for microbiological examination Part 1: Gene
5、ral rules for the preparation ofthe initial suspension and decimal dilutions ( . - , . 1. )ISO 6887-2:2003 Microbiology of food and animal feeding stuffs Preparation of test samples, initialsuspension and decimal dilutions for microbiological examination Part 2: Specific rules for the preparation of
6、meat and meat products ( . , -. 2. )ISO 6887-3:2003 Microbiology of food and animal feeding stuffs Preparation of test samples, initialsuspension and decimal dilutions for microbiological examination Part 3: Specific rules for the preparation offish and fishery products ( . , -. 3. )ISO 6887-4:2003
7、Microbiology of food and animal feeding stuffs Preparation of test samples, initialsuspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation ofproducts other than milk and milk products, meat and meat products, and fish and fishery products (- . , -1
8、 ISO 21527-12013 . 4. , , , )ISO 7218:2007 Microbiology of food and animal feeding stuffs General requirements and guidancefor microbiological examinations ( . - )ISO 8261:2001* Milk and milk products. General guidance for the preparation of tests samples, initialsuspensions and decimal dilutions fo
9、r microbiological examination ( . , - )ISO/TS 11133-1:2000* Microbiology of food and animal feeding stuffs Guidelines on preparationand production of culture media Part 1: General guidelines on quality assurance for the preparation ofculture media in the laboratory ( . - . 1. - )ISO/TS 11133-2:2003
10、Microbiology of food and animal feeding stuffs Guidelines on preparation andproduction of culture media Part 2: Practical guidelines on performance testing of culture media (- . . 2. )3 : (3.1) - (3.2) .3.1 (yeast): , 25 C , , - (3.4), . , , , - .3.2 (mould): , , , / (3.3) (3.4), - . , , , - .3.3 ()
11、/ (propagule/germ): , - . , , , (-).ISO 6107-6:2004, 653.4 (colony): , .ISO 6107-6:2004, 154 4.1 - , - () . - ( ) ( ), /.2 ISO 21527-12013* 6885-5:2010.* / 11133-1:2009. , - .4.2 (25 c177 1) C . - .4.3 / , ( - ), .4.4 3 -/, , -. .5 ISO 6887 ( ) ISO 8261.5.1 5.1.1 , ISO/TS 11133-1 ISO/TS 11133-2 - .
12、- , () 0,05 % ( ), 2. - 0,1 %- ( ) .5.1.2 0,1 %- ( ) 1,0 1000 35.1.3 0,1 %- ( ) , . - pH , 7,0 c177 0,2 25 C.5.2 5.2.1 , (DRBC) 3, 45.2.1.1 5,0 D- (C6H12O6) 10,0 (KH2PO4) 1,0 (MgSO4c215 H2O) 0,5 (2,6-4-) 0,002 0,025 12 15 a 0,1 , 1000 3a .3 ISO 21527-120135.2.1.2 5.2.1.2.1 , , . pH , 5,6 c177 0,2 25 C. 10 31 %- ( ) -. (6.5) -. 121 C 15 . (6.3), 44 C 47 C. 50 C 15 3 (6.6). , , , ISO 7218 ISO/TS 11133-1 ISO/TS 11133-2. ISO/TS 11133-1 ISO/TS 11133-2.! , - .5.2.1.2.2
