AS 1766.3.7-1986

1 - AS 1766. 3.7-1986 HEAT-PROCESSED FOODS IN HERMETICALLY-SEALED CONTAINERS
1 - 1 SCOPE.
1 - 2 REFERENCED DOCUMENTS.
1 - 3 DEFINITIONS.
2 - 4 SPECIAL PRECAUTIONS.
2 - 5 MEDIA.
2 - 6 EQUIPMENT.
2 - 7 LABORATORY SAMPLE.
2 - 8 HANDLING OF SAMPLES.
2 - 9 INCUBATION OF CONTAINERS.
2 - 10 EXAMINATION OF CONTAINERS BEFORE OPENING.
2 - 11 OPENING THE CONTAINERS.
2 - 11.1 General.
2 - 11.2 Apparently Sound Cans.
2 - 11.3 Swollen Cans.
2 - 11.4 Flexible Pouches.
3 - 11.5 Glass Packs.
3 - 12 TRANSFER OF TEST SAMPLES.
3 - 13 EXAMINATION OF REMAINDER OF CONTAINER CONTENTS.
3 - 13.1 Macroscopic Examination.
3 - 13.2 Determination of pH.
3 - 13.3 Microscopic Examination.
3 - 14 MICROBIOLOGICAL EXAMINATION OF TEST SAMPLES.
3 - 15 FURTHER INVESTIGATIONS.
3 - 16 REPORT.
3 - 17 BIBLIOGRAPHY.
5 - APPENDIX A - GUIDELINES FOR THE MICROBIOLOGICAL EXAMINATION OF TEST SAMPLES
5 - A1 CULTURE MEDIA AND THEIR USES.
5 - A2 PROCEDURE.
5 - A2.1 Low-acid Foods.
6 - A2.2 Acid Foods.
6 - A3 INTERPRETATION OF RESULTS.
6 - A3.1 Low-acid Foods.
6 - A3.2 Acid Foods.
7 - APPENDIX B - KEY TO DIAGNOSIS OF THE COMMON TYPES OF MICROBIAL SPOILAGE OF HEAT PROCESSED FOODS
8 - APPENDIX C - FORMULARY OF CULTURE MEDIA
8 - BRAIN HEART BROTH.
8 - BRAIN HEART AGAR.
8 - CLARK AND DEHR MEDIUM
8 - COOKED MEAT MEDIUM
9 - CORN LIVER MEDIUM
9 - DEXTROSE TRYPTONE AGAR.
9 - LIVER BROTH.
9 - MALT EXTRACT AGAR.
10 - NUTRIENT AGAR
10 - OXYTETRACYCLINE- GLUCOSE- YEAST EXTRACT AGAR
10 - PORK INFUSION AGAR
10 - POTATO DEXTROSE AGAR
11 - SULPHITE AGAR.
11 - TOMATO JUICE BROTH
11 - TOMATO JUICE AGAR

This standard sets out procedures for the microbiological examination of heat-processed foods,excluding dairy products, in hermetically-sealed containers for commercial sterility.

This standard sets out procedures for the microbiological examination of heat-processed foods, excluding dairy products, in hermetically-sealed containers for commercial sterility as defined in Clause 3.NOTES:1. Appendix A provides guidelines on examination for viable organisms in commercially sterile foods and on the determination of the cause of spoilage in spoiled containers.2. Because Clostridium botulinum can occur at such low frequency that no practical sampling plan would be adequate to detect its presence in the final product, safety of heat processed foods depends on in-plant quality control of plant hygiene (including cooling water), container closing procedures, and heating and cooling processes. Microbiological examination may be of use in the diagnosis of spoilage and to ascertain whether a process has been effective, i.e. that the product is commercially sterile. It is not a quality assurance program in itself. Sterility testing has a role in detecting occasional batches of product which are grossly contaminated. It cannot differentiate between a statistically low level of contamination and contamination which occurs during laboratory procedures. Sterility tests should be undertaken only in suitable sterile rooms (clean rooms) or safety cabinets by staff who are trained in aseptic techniques.