AS 1766.2.13-1991

1 - AS 1766.2.13-1991 FOOD MICROBIOLOGY - EXAMINATION FOR SPECIFIC ORGANISMS - CAMPYLOBACTER
1 - 1 SCOPE
1 - 2 SAFETY PRECAUTIONS
1 - 3 REFERENCED DOCUMENTS
1 - 4 CULTURE MEDIA, REAGENTS AND REFERENCE CULTURES
1 - 4.1 Media (see AS 1766.5 and Appendix B):
1 - 4.2 Reagents
1 - 4.3 Reference cultures
1 - 5 APPARATUS
1 - 5.1 Blender
2 - 5.2 Gas cylinders or kits to produce a microaerobic incubation atmosphere
2 - 6 TEST PROCEDURES
2 - 6.1 General
2 - 6.2 Microaerobic incubation conditions
2 - 6.3 Preparation of first dilution
2 - 6.4 Controls for broth culture
2 - 6.5 Qualitative test
2 - 6.6 Quantitative test
3 - 7 CONFIRMATION TESTS
3 - 7.1 Culture of selected colonies
3 - 7.2 Oxidase test and Gram stain
3 - 7.3 Further confirmation tests
3 - 8 SEROTYPING OF CULTURES
4 - 9 REPORT
4 - 10 BIBLIOGRAPHY
5 - APPENDIX A - FLOW DIAGRAM FOR CAMPYLOBACTER EXAMINATION
6 - APPENDIX B - CULTURE MEDIA
6 - B1 BLOOD AGAR
6 - B2 PRESTON BROTH
7 - B3 PRESTON AGAR
7 - B4 SKIRROW AGAR
7 - B5 WANG TRANSPORT MEDIUM
8 - APPENDIX C - HIPPURATE HYDROLYSIS TEST
8 - C1 PROCEDURE
8 - C2 INTERPRETATION OF TEST RESULT

This Standard sets out reference methods for the detection and enumeration of Campylobacter jejuni and Campylobacter coli in meat and poultry.

This Standard sets out reference methods for the detection and enumeration of Campylobacter jejuni and Campylobacter coli in meat and poultry. Two procedures are described as follows:(a) A qualitative test using enrichment culture.(b) A quantitative test using a surface spread technique.NOTE: A flow diagram of the examination procedures is shown in Appendix A.

Under Revision see DR 03347 CP