1、 , () INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION (ISC) ISO 21527-2 2013 2 , 0,95 (ISO 21527-2:2008, IDT) 2014 ISO 21527-22013 , 1.0 92 . 1.22009 . , . , , , 1 - ( ) 2 ( 002) 3 , ( 07.06.2013 43) : ( 3166) 004 97 ( 3166) 004 97 AM KZ KG RU TJ UZ 4 ISO 21527-2:2008 Microbiolog
2、y of food and animal feeding stuffs Horizontal method for the enumeration of yeasts and moulds Part 2: Colony count technique in products with water activity less than or equal 0,95 ( . . 2. , 0,95). SC 9 ISO/TC 34 (ISO). . (en). , , , , () . (IDT) 5 28.06.2013 300- ISO 21527-2-2013 01.07.2014 6 ( )
3、 . , . , 2014 , II ISO 21527-22013 _ 2 , 0,95 Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. Part 2. Colony count technique in products with water activity less than or equal 0,95 _ 2014-07-01 ! . 1 0,95, , , , , , ( . ), , , ( ), () (25 1
4、) C 1. , 0,60 ( , , , , , , .) 1. . , , (. . Polypaecilum pisce, Basipetospora halophila), . 2 . ( ): ISO 6887 ( ) Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination ( . , ) ISO 7218 Microbiology of foo
5、d and animal feeding stuffs General requirements and guidance for microbiological examinations ( . ) ISO 8261 Milk and milk products General guidance for the preparation of tests samples, initial suspensions and decimal dilutions for microbiological examination ( . , ) ISO/TS 11133 ( ) Microbiology
6、of food and animal feeding stuffs - Guidelines on preparation and production of culture media ( . ) ISO 21527-1 Microbiology of food and animal feeding stuffs -Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0,9
7、5 ( . . 1. , 0,95)_ 1 ISO 21527-22013 3 ISO 21527-1, : 3.1 (osmophilic yeast), (xerophilic mould): , 0,95. 4 4.1 , . ( ) ( ), /. , . 4.2 (25 1) C . . 4.3 () , ( ), . 4.4 3 , , . . 5 ISO/TS 11133. 5.1 5.1.1 , ISO 6887 ( ), ISO 8261 () . , , 20 % 35 % ( ) D-, , 1, 2. - , ()1)0,05 % ( ) 1. 0,1 %- ( ).
8、5.1.2 0,1 %- ( ): - 1,0 ; - 1000 3. 5.1.3 0,1 %- ( ) , . pH , (7,0 0,2) . pH 25 C. 5.2 1) 5.2.1 - 18 % ( ) (DG18) 3, 4, 5. 5.2.1.1 : 1) 80 , . ISO. 2 ISO 21527-22013 - 5,0 ; - D- (C6H12O6) 10,0 ; - (KH2PO4) 1,0 ; - (MgSO4 H2O) 0,5 ; - (2,6-4-) 0,002 ; - 0,025 ; - 12 15 2); - 0,1 ; - , 1 000 3. 5.2.1
9、.2 5.2.1.2.1 , , . pH , (5,6 0,2) . pH 25 C. 10 31 % - ( ) . (6.5) . 121 C 15 . (6.3), 44 C 47 C. 50 C 15 3 (6.6). , ISO 7218, ISO/TS 11133 ( ). ISO/TS 11133 ( ). ! , . 5.2.1.2.2 - (, ), (50 /3) (50 /3). , , 50 , 100 3 . 0,1 % - ( ) ( , ) . 5 3 100 3 . , , , 1. 5.2.1.2.3 , , , DG18. , 1 3 1 3: ZnSO4
10、7H2O 1 ; CuSO4 5H2O 0,5 ; , 100 36. 5.2.1.3 5.2.1.3.1 DG18 . ISO/TS 11133-1 ISO/TS 11133-2 : 5.2.1.3.2 : (25 1) C. : Saccharomyces cerevisiae ATCC 9763; Wallemia sebi ATCC 42694; Aspergillus restrictus ATCC 42693; Eurotium rubrum ATCC 42690 , . : SDA (D- ), . : . : , PR 0,5._ 1) , , - .2) .3 ISO 21527-22013 : , . 5.2.1.3.1 : (25 1) C. : Escherichia coli ATCC 25922; Bacillus subtilis ATCC 6633 , .
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