GOST ISO 21871-2013 Microbiology of food and animal feeding stuffs Most probable number count and detection method for Bacillus cereus《食品和动物饲料的微生物学 蜡样芽孢杆菌的最大可能性计数和检测方法》.pdf

《GOST ISO 21871-2013 Microbiology of food and animal feeding stuffs Most probable number count and detection method for Bacillus cereus《食品和动物饲料的微生物学 蜡样芽孢杆菌的最大可能性计数和检测方法》.pdf》由会员分享，可在线阅读，更多相关《GOST ISO 21871-2013 Microbiology of food and animal feeding stuffs Most probable number count and detection method for Bacillus cereus《食品和动物饲料的微生物学 蜡样芽孢杆菌的最大可能性计数和检测方法》.pdf（20页珍藏版）》请在麦多课文档分享上搜索。

1、 Bacillus cereus(ISO 21871:2006, IDT) , ()INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION(ISC) ISO218712013, - 1.092 . 1.22009 . -, . , , 1 - - ( ) - ( )2 3 , ( 7 2013 . 43) : ( 3166) 00497 ( 3166) 00497 KZKGRUTJUZ 4 27 2013 . 229- ISO 218712013 1 2014 .5 ISO 21871:2006 Microbiol

2、ogy of foodand animal feeding stuffs Horizontal method for the determination of low numbers of presumptive Bacilluscereus Most probable number technique and detection method ( . Bacillus cereus. ). ISO/TC 34/SC 9 - ISO/TC 34 - (ISO). - 1.5 ( 3.6). - . (en) , , . (IDT).6 2187120107 II ISO 218712013 -

3、, - . () . , - - , 2013 -, III ISO 2187120131 .12 13 24 .25 26 .77 .88 89 810 .10 A () 11 () 1214IV ISO 218712013 Bacillus cereusMicrobiology of food and animal feeding stuffs.Most probable number count and detection method for Bacillus cereus1 - Bacilluscereus. Bacillus cereus Bacillus, Bacillus we

4、ihenstephanensis, Bacillus anthracis, Bacillus thuringiensis, Bacillus mycoides Bacillus pseudomycoides.2 :ISO 6887-1:1999 . , . 1. ISO 6887-2:2003 . , . 2. ISO 6887-3:2003 . , . 3. ISO 6887-4:2003 . , .4., ISO 7218:2007 . ISO 8261:2001 . , ISO/TS 11133-1:2000 . - . 1. - ISO/TS 11133-2:2003 . . 2. -

5、 * - .1 ISO 218712013 * 201407013 :3.1 Bacillus cereus (presumptive Bacillus cereus): , , Bacillus cereus .4 4.1 4.1.1 5.3.1.1 a) ( ).4.1.2 - 5.3.1.1 b) ( ). , , - 5.3.1.1 b) - ( ).4.1.3 - (5.3) 48 30 .4.1.4 (5.4 5.5) (5.3).4.1.5 (5.4 5.5) 1848 37 (5.4) 30 (5.5) , , - , Bacillus cereus.4.1.6 Bacillu

6、s cereus -(9.1.5.3)- (9.1.5.4).4.1.7 Bacillus cereus 3 - .4.2 4.2.1 (5.3) - .4.2.2 48 30 .4.2.3 (5.4 5.5) (5.3).4.2.4 (5.4 5.5) 1848 37 (5.4) 30 (5.5) , , - , Bacillus cereus.4.2.5 (9.1.5.3) - (9.1.5.4).4.2.6 Bacillus cereus .5 5.1 ISO 7218, ISO/S 11133-1 ISO/S 11133-2.5.2 ISO 6887 ( ), ISO 8261 , -

7、 .5.3 : - (TSPB) 1.2 ISO 2187120135.3.1 5.3.1.1 a) b) , , (NaCl), , (K2HPO4), , 334,06,010,05,05,0100017,03,05,02,52,510005.3.1.2 , 23 . pH , 7,3 c177 0,2 . 25 . 10 3 (5.3.1.1 a) 9 3 (5.3.1.1 b) 16 c180 160 (6.7). (6.1) 121 15 .5.3.2 B5.3.2.1 B, ( ), 3500000 ( 0,05)505.3.2.2 B . .5.3.3 0,2 3( ) 0,1

8、3( ) B (5.3.2) , (5.3.1).5.3.4 ISO/TS 11133-1. - - (TSPB) ISO/TS 11133-2 1. 1 - - (TSPB) -48 30 B. cereus ATCC 11778 , - -c179 10 PEMBA MYP - PEMBA MYP (. 5.4.5 5.5.6)-48 30 E. coli ATCC 25922 8739 , - - -3 ISO 2187120135.4 : , , , (PEMBA) 25.4.1 5.4.1.1 , D-, , (MgSO4c2157H2O), , (Na2HPO4), (KH2PO4), , , ), 31,010,010,00,12,02,50,250,12918940a) .5.4.1.2 , - 23 . pH , 7,2 c177 0,2 . 25 . (6.1) 121 15 .5.4.2 B 5.3.2.5.4.3 . ,. , 70%-() 30 . , .- . , (6.7) -. 2 (6.4), 47 . 1824 (3 c177 2) . . (3 c177 2)72.,- 20 %- , 3. - . , ,.- ,