GB 4789.4-2016 Translated English of Chinese Standard. GB4789.4-2016: National Food Safety Standard - Food Microbiological Examination - Salmonella Test
https://www.chinesestandard.net, 2017 M10 22 - 30 páginas
This Standard specifies the detection method of Salmonella in food. This Standard is applicable to the test of salmonella in food.
600mL of distilled add agar add other compositions adjust pH adjust the pH agar into 600mL agar plate agglutination ammonium citrate automatic microbe biochemical bacteria type base fluid Biochemical identification reagent biochemical identification system boiled to dissolve bromothymol blue Chinese Bacteria Names chromogenic medium crystal water culture decarboxylase test medium Disodium hydrogen phosphate Distilled water 1000mL groups O polyvalent H polyvalent H-Antigen Chinese Bacteria lysine decarboxylase test microbe biochemical identification mix evenly Names Latin Bacteria Names O-Antigen Phase-1 O-Antigen Phase-1 Phase-2 ONPG perform autoclave sterilization Petone water phenol red polyvalent O serum potassium cyanide Potassium cyanide KCN Potassium dihydrogen phosphate Preparation In addition Salmonella Biochemical Salmonella paratyphi self-agglutination separately pack serum to check single factor serum small glass tube Sodium chloride 5.0g sodium hydroxide sodium sulfite Sodium thiosulfate sterilization at 121°C sugar iron agar Test method Pick to-be-tested Triple Sugar Iron types of polyvalent urea water 100mL XLD agar