KS J ISO 10273-2007 Microbiology of food and animal feeding stuffs－Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica《食品和动物饲料的微生物学 伪结肠耶尔森氏结肠杆菌病源检.pdf

《KS J ISO 10273-2007 Microbiology of food and animal feeding stuffs－Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica《食品和动物饲料的微生物学 伪结肠耶尔森氏结肠杆菌病源检.pdf》由会员分享，可在线阅读，更多相关《KS J ISO 10273-2007 Microbiology of food and animal feeding stuffs－Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica《食品和动物饲料的微生物学 伪结肠耶尔森氏结肠杆菌病源检.pdf（36页珍藏版）》请在麦多课文档分享上搜索。

1、 KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS KS J ISO 10273 KS J ISO 10273 ：2007 (2012 ) 2007 10 31 http:/www.kats.go.krKS J ISO 10273：2007 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ：2002 11 30 ：2007 10 31 ：2012 12 28 ： 20120814 ： ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS J ISO 10

2、273：2007 (2012 ) Microbiology of food and animal feeding stuffsHorizontal method for the detection of presumptive pathogenic Yersinia enterocolitica 2003 2 ISO 10273, Microbiology of food and animal feeding stuffs Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica

3、, . ISO 10273 ISO/TC34 (SC9) . 1 . . 2 . . ( ) . KS H ISO 6887( ), , 10 KS H ISO 7218, ISO 8261, Milk and milk productsGeneral guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination ISO/TS 111331：2000, Microbiology of food and animal f

4、eeding stuffsGuidelines on preparation and production of culture mediaPart 1：General guidelines on quality assurance for the preparation of culture media in the laboratory 3 . 3.1 KS J ISO 10273：2007 (presumptive pathogenic Yersinia enterocolitica) 3.2 4 4.1 3 . 4.2 2 PSB (peptone, sorbitol and bile

5、 salt broth) ITC (irgasan TM , ticarcillin and potassium chlorate broth) ITC 25 48, PSB 35 . ITC 4/ O ：3 ( 1 ) 1B O ：8, 2/ O ：9( 2 ) 2 O ：5.27 . 2/ O ：9 ITC , ( 3 ) 80 %. 4.3 4.2 2 CIN (cefsulodin), (novobiocin) ( 7 ) SSDC (sodium desoxycholate) / 30 24 , 48 . 4.4 , , , . 5 KS H ISO 7218 . 2 KS J IS

6、O 10273：2007 ISO/TS 111331 . ISO/TS 111332 . B , B , . 5.1 5.1.1 PSB, (sorbitol) (Pepton, Sorbitol and Bile salts broth) B.1 . 5.1.2 ITC , (ticarcillin) (Irgasan TM , Ticarcillin and potassium Chlorate broth) B.2 . 5.2 5.2.1 CIN(cefsulodin), (novobiocin) (Cefsulodin, Irgasan TMand Novobiocin agar)(

7、7 ) B.3 . 5.2.2 SSDC( / ) (Salmonella/Shigella agar, with sodium Desoxycholate and Calcium chloride) B.4 . 5.2.3 B.5 . 5.3 5.3.1 (urea indole medium) B.6 . 5.3.2 B.7 . 5.3.3 (kliglers agar) B.8 . 5.3.4 3 KS J ISO 10273：2007 B.9 . 5.3.5 (decarboxylation media) 5.3.5.1 (lysine decarboxylation medium)

8、B.10 . 5.3.5.2 (ornithine decarboxylation medium) B.11 . 5.3.6 (, , ) B.12 . 5.3.7 (Simmons citrate medium) B.13 . 5.3.8 (Tween TM -esterase medium) B.14 . 5.3.9 (bile and aesculin agar) B.15 . 5.3.10 (casein soya agar) B.16 . 5.3.11 B.17 . 5.3.12 (II) B.18 . 5.3.13 B.19 . 5.4 (saline solution) B.20

9、 . 5.5 (potassium hydroxide in saline solution) 4 KS J ISO 10273：2007 B.21 . 5.6 (veal infusion broth) B.22 . 5.7 (sterile glycerol) B.23 . 6 , . . 6.1 () ( ) KS H ISO 7218 . 6.2 (221) , (251) , (301) (371) . 6.3 (371) (501) . 6.4 (221) , (242) (251) . 6.5 4447 . 6.6 18 mm180 mm, 9 mm180 mm 12 mm50

10、mm . 6.7 . 6.8 90 100 mm . 6.9 5 KS J ISO 10273：2007 1 mL 10 mL, 0.1 mL . 6.10 6.11 3 mm, / / , . / (9.4.3.5 ). 6.12 pH 25 0.1 pH . 6.13 . 6.14 6.15 7 . , . . . , . 8 . , . 9 ( A ) 9.1 9.1.1 KS H ISO 6887 , ISO 8261 . 9.1.2 1/10(/ / ) / PSB (B.1 ) (x) . 120 (6.15 ) . 9.1.3 1/100(/ /) / ITC (B.2 ) 6

11、KS J ISO 10273：2007 . 9.2 2 (9.1.2 9.1.3 ) . a) PSB 22 25 48 72 5 b) ITC 25 48 9.3 9.3.1 (9.2 ) . 9.3.2 CIN (B.3 ) PSB (9.2 ) (6.11 ) . 9.3.3 (6.9 ) (B.21 ) 4.5 mL PSB (9.2 ) 0.5 mL ( 5 ). (205) CIN (B.3 ) (6.11 ) . 9.3.4 ITC (9.2 ) SSDC (B.4 ) (6.11 ) . 9.3.5 (9.3.29.3.4 ) 30 (6.2 ) . 9.3.6 24 (6.1

12、3) (6.14 ) . a) CIN (1 mm) , (6.13 ) . b) SSDC (1 mm) . (Pseudomonas) . 9.3.7 , 48 . 9.4 9.4.1 . , ( 3A 3B ) . , . ( 6 7 ). 7 KS J ISO 10273：2007 9.4.2 9.4.2.1 5 (9.3. 2 9.3.4 ) . 1 5 , . (B.5 ) . 24 30 . . , 2 . . 9.4.2.2 30 30 . (B.22 ) 2 . 2225 2448 . 10 % (B.23 ) , 70 . 9.4.3 9.4.3.1 (6.10 ) 9.4

13、.3.2 9.4.3.4 , 9.4.2 9.4.3.5 . 9.4.3.2 / (B.6 ) . 24 30 . . . 15 . . . . 9.4.3.3 8 KS J ISO 10273：2007 0.1 0.2 mL (B.7 ) (9.4.3.2 ) . 15 . 9.4.3.4 (B.7.2 ) . 30 24 48 . . a) ： ( ) ： ( ) ： ： b) ：(lactose) ( ) ： ( ) 9.4.3.5 (9.4.2 ) , () (B.9 ) / . / (6.11 ) (6.11 ). 10 , . 9.4.4 9.4.4.1 9.4.4.1.1 . ：

14、 ： ： ： ： (H 2 S) ： ： 1 . 2 . , 3(Yersinia enterocolitica biovar 3) . 1 2 9 KS J ISO 10273：2007 3 , . . 9.4.4.1.2 (6.10 ) 9.4.4.1.1 (9.4.2 ) 9.4.4.29.4.4.5 . 9.4.4.2 (B.10 ) . , ( ) . 24 30 . . . 9.4.4.3 (B.11 ) . , ( ) . 24 30 . . . 9.4.4.4 , , (B.12 ) . 24 30 . . . 9.4.4.5 (B.13 ) . . 24 30 . 10 KS

15、 J ISO 10273：2007 , . 9.4.4.6 (B.14 ) . 25 5 . (微細結晶) . 9.4.5 ( 8 ) 9.4.5.1 9.4.5.1.1 . ： ： ： ： ： 1 - . 2 4 5 . 9.4.5.1.2 (6.11 ) 9.4.5.1 9.4.5.29.4.5.4 . 9.4.5.2 (B.15 ) . 24 30 . . . 9.4.5.3 (B.17 ) . 30 48 . 1 % () (B.18 ) 1 mL . 15 . 9.4.5.4 37 11 KS J ISO 10273：2007 9.4.5.4.1 37 . 1 , 37 . 9.4.

16、5.4.2 (9.4.5.1 ) mL 1 000 (B.20 ) . 0.1 mL . (B.16 ) ( ) (B.19 ) 25 37 48 . 9.4.5.4.3 25 , 37 20 % 0.1 mm , 0.5 1 mm . . 9.4.6 9.4.6.1 1 . ( C.1 ). 1 (9.4.3.2) (9.4.3.3) / a(9.4.3.4) (9.4.3.4) (9.4.3.4) (9.4.3.4) (9.4.3.5) (9.4.4.2) (9.4.4.3) (9.4.4.4) (9.4.4.4) / b(9.4.4.4) / b (9.4.4.4) / b(9.4.4.

17、5) (9.4.4.6) / b (9.4.5.2) (9.4.5.3) 37 (9.4.5.4) c 12 KS J ISO 10273：2007 1 () a 1 2 . 3, 4, 5 2 . b ( C). c . 9.4.6.2 D.1( D) , ( , , , , , ) . 1B, 2, 3, 4 5 . 9.4.6.3 . / 37 . 37 . ( 9 ). 9.4.6.4 . (抗血 淸) O ：3, O：8, O：9 O ：5.27 . 10 . a) b) , c) , d) e) f) ( ) . . 13 KS J ISO 10273：2007 A () PSB

18、(B.1 ) 5 2 3 2225 ITC (B.2 ) 48 25 20 (4.5 mL KOH) CIN (B.3 ) 2448 30 CIN (B.3 ) 2448 30 SSDC (B.4 ) 2448 30 5 ( ) (B.5 ) 24 30 (9.4.3 ) (, , , ) (9.4.4 ) (, , , , , , , TM -) (9.4.5 ) (, , 37 ) (9.4.6 ) 14 KS J ISO 10273：2007 B () B.1 PSB B.1.1 (enzymatic digest of casein) 5.0 g (sorbitol) 10.0 g (sodium chloride) 5.0 g (Na 2 HPO 4 ) 8.23 g (NaH 2 PO 4 H 2 O) 1.2 g (bile salts) 1.5 g 1 000 mL B.1.2