1、KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS 2006 10 13 http:/www.kats.go.krKS H ISO 118661 -1: MPN()KS H ISO 11866 1： 2006 (2011 ) H ISO 11866 1： 2006 : ( ) ( ) ( ) ( ) : (http:/www.standard.go.kr) ： ： 2006 10 13 ： 2011 12 29 2011-0652 ： ： ( 02-509-7273) (http:/www.kats.go.kr). 10 5 , . ICS 07.100.30
2、KS 1：MPN() H ISO 11866 1： 2006(2011 ) Milk and milk products Enumeration of presumptive Escherichia coliPart 1： Most probable number technique 1997 1 ISO 11866 1 Milk and milk products Enumeration of presumptive Escherichia coli Part 1： Most probable number technique . 1. 37 44 (MPN) g mL . . , (dri
3、ed sweet whey), (dried buttermilk), (lactose) (acid casein), (lactic casein), (rennet casein) (caseinate) (dried acid whey) ( ) (custard), (desserts) (100/g 10/mL ) . 44 . (susceptibility) . 12. . 2. . . KS H ISO 7218 ISO 8261 Milk and milk products Preparation of test samples and dilutions for micr
4、obiological examination 3. . 3.1 , 44 , (indole) . 4. H ISO 11866 1： 2006 2 4.1 2 double-strength liquid selective enrichment medium (5.3.1.1(a) 3 . . 4.2 2 5.3.1.1(b) 3 . . , 10 1 (single-strength) 5.3.1(b) . 4.3 2 1 37 2448 . . 4.4 2 1 2 (5.3.2) . 4.5 (4.4) 44 2448 . 4.6 (4.5) (5.4) . 4.7 (4.6) 44
5、 2448 . 4.8 4.1 / 4.2 4.5 44 2 , 4.7 44 . 4.9 (4.8) MPN ( A ) MPN , g mL . 5. , 5.1 KS H ISO 7218 ISO 8261 . , 05 1 . 5.2 ISO 8261 5.3 5.3.1 (Lauryl sulfate tryptose broth) ( ) 5.3.1.1 a) 2 b) 1 2 (K2HPO4) (KH2PO4) CH3(CH2)11OSO3Na 40.0 g 10.0 g 5.5 g 5.5 g 10.0 g 0.2 g 1 000 mL 20.0 g 5.0 g 2.75 g
6、2.75 g 5.0 g 0.1 g 1 000 mL 5.3.1.2 . 25 pH 6.8 pH . (Durham) (6.3) 16 mm, 160 mm(6.2) 1 10 mL . (6.3) H ISO 11866 1： 2006 3 20 mm, 200 mm(6.2) 2 . (autoclave) (6.1) 121 15 . . 5.3.2 EC 5.3.2.1 Tryptose trypticase Bile salts(No.3)(1) (K2HPO4) (KH2PO4) 20.0 g 5.0 g 1.5 g 4.0 g 1.5 g 5.0 g 1 000 mL (1
7、) 3 5.3.2.2 . . pH 6.8(25 ) . (6.3) 16 mm, 160 mm(6.2) 1 10 mL . (6.1) 121 15 . . 5.4 (Tryptone water) 5.4.1 10.0 g 5.0 g 1 000 mL 5.4.2 . . pH 7.3(20 ) . 16 mm160 mm(6.2) 510 mL . (6.1) 121 15 . 5.5 (Kovacs reagent) 5.5.1 4 Dimethylaminobenzaldehyde 2 Methylbutan 1 ol pentan 1 ol (20= 1.181.19 g/mL
8、) 5.0 g 75.0 mL 25.0 mL 5.5.2 5055 (6.5) 4-dimethylaminobenzaldehyde . . 4 ( ) . . 6. KS H ISO 7218 ISO 8261 . . . 6.1 ( 1211) . KS H ISO 7218 . 6.2 16 mm160 mm 20 mm200 mm . . H ISO 11866 1： 2006 4 6.3 (6.2) . 6.4 (440.5) . 6.5 5055 . 6.6 (371) . 6.7 (loop) / / 3 mm . 6.8 pH 25 0.1 pH . 6.9 1 mL 10
9、 mL . 7. , . . KS H ISO 707 . 8. ISO 8261 . 9. 9.1 , , , 10 ISO 8261 . . 9.2 9.2.1 9.2.1.1 2 5.3.1.1(a) 3 . , (6.9) 10 mL . 9.2.1.2 1 5.3.1.1(b) 3 . , (6.9) 1 mL . 9.2.1.3 10 9.2.1.2 . 9.2.1.4 . (6.3) . 9.2.2 (9.2.1.19.2.1.3 ) 37 (242) . (482) . 9.3 2 9.3.1 , 2 9.2.2 (6.4) 44 (5.3.2) (6.7) . . . 9.3
10、.2 9.3.1 44 (6.4) (242) . (482) . 9.4 9.4.1 9.3.2 44 H ISO 11866 1： 2006 5 (5.4) (6.7) . . . 9.4.2 9.4.1 44 (6.4) (482) . 9.4.3 (5.5) 0.5 mL . 1 . ( ). 9.5 9.2.1.19.2.1.3 9.3.2 9.4.3 . . 10. ( ) . 10.1 MPN 10.2, 10.3 10.4 . 10.2 MPN . 10.3 , . A.1 . A.2 ( A ) . 10.4 MPN 1 . 1 . 1 2 . 2 ( 1 ). 2 3 .
11、3 ( 1 ). 1 MPN (1) MPN(2) 10 mL 1 mL 10 1 mL 10 2 mL 10 3 mL 1 g 10 1 g 10 2 g 10 3 g 10 4 g mL 1 g 11 3 3 2 1 0 1.110 1.11022 3 3 3 0 2.410 2.41023 2 2 1 1 0 7.4 7.410 4 3 3 0 0 0 2.4 2.410 5 2 2 0 1 0 2.110 2.1 (1) ： (2) MPN ( A.1 ). 11. 11.1 MPN A.1 ( A ) (10.) (9.5) . 11.2 (MPN) ( ) (11.1) mL g
12、. (10 mL .) 10 . 10 . H ISO 11866 1： 2006 6 1 g 10 mL ( ) (9.2.1.1 ). 11.3 mL( ) g( ) 1.0 9.9 10 . mL g 0.3 , .： “ 1 mL 1 g .” 12. . . A.1 ( A ) . 13. . . H ISO 11866 1： 2006 7 A() A.1 MPN 95 % MPN 0 0 0 0 0 0 1 1 1 1 1 1 1 1 2 2 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 3 3 3 3 3 0 0 1 1 2 3 0 0 0 1 1 2
13、2 3 0 0 0 1 1 1 2 2 2 3 3 0 0 0 1 1 1 1 2 2 2 2 3 3 3 3 0 1 0 1 0 0 0 1 2 0 1 0 1 0 0 1 2 0 1 2 0 1 2 0 1 0 1 2 0 1 2 3 0 1 2 3 0 1 2 3 110 3 2 0 3 0 1 2 0 1 3 2 3 3 1 2 0 1 2 0 1 3 0 3 0 1 1 3 1 1 3 0 1 1 2 3 1 1 1 0.00 0.01 0.01 0.12 0.12 0.35 0.02 0.12 0.4 0.13 0.4 0.4 0.5 0.5 0.15 0.4 0.5 0.4 0.
14、5 0.9 0.5 0.9 0.9 0.9 0.9 0.5 0.9 1.6 0.9 1.7 3 3 1.8 3 3 9 4 9 20 0.94 0.95 1.00 1.70 1.70 3.50 1.70 1.70 3.5 2.00 3.5 3.5 3.8 3.8 3.50 3.5 3.8 3.8 3.8 9.4 4.0 9.4 9.4 9.4 9.4 9.4 10.4 18.1 18.1 19.9 36 38 36.0 38 40 99 99 198 400 H ISO 11866 1： 2006 8 A.2 1 , . 5 % . 2 , 1 . 1 % . 3 , 2 . 0.1 % .
15、0 , 3 . 0.1 % . H ISO 11866 1： 2006 9 B() 1 KS H ISO 707： 2006 2 KS H ISO 7251： 2002 3 CMSF, Microorganisms in food, 2nd edn., p. 280, University of Toronto Press, Canada 4 DE MAN, J.C. Eur. J. Appl. Biotechnol., 17, 1983, pp. 301 305 1 ： MPN ( ) 153787 1 92 3(13) (02)26240114 (02)2624 01489 http:/ KSKSKSSKSKS KSKS SKS KSKS SKSKS KSKSKSKorean Agency for Technology and Standards http:/www.kats.go.kr KS H ISO 11866 1： 2006 Milk and milk productsEnumeration of presumptive Escherichia coliPart 1：Most probable number techniqueICS 07.100.30
