Food (pathogenic bacteria) testing

This standard specifies the inspection method for Salmonella in food. This standard is applicable to the inspection of Salmonella in food. 2. Equipment and Materials: In addition to conventional sterilization and cultivation equipment in the microbiological laboratory, other equipment and materials are as follows: 2.1 Refrigerator: 2 C~5 C.2.2 Constant temperature incubator: 36 C ± 1 C, 42 C ± 1 C.2.3 Homogenizer. 2.4 Oscillator. 2.5 Electronic balance: sensitivity 0.1 g. 2.6 Sterile conical flask: capacity 500 mL, 250 mL. 2.7 Sterile pipette: 1 mL (with a 0.01 mL scale). 10 mL (with a 0.1 mL scale) or micropipette and suction head. 2.8 Sterile culture dish: diameter 60 mm, 90 mm.2.9 Sterile test tube: 3 mmX50 mm.10 mmX75 mm.2.10 pH meter or pH colorimetric tube or precision pH test paper. 2.11 Fully automatic microbial biochemical identification system. 2.12 Sterile capillary tubes. 3 Culture media and reagents 3.1 Buffered peptone water (BPW): see A.1.3.2 Sodium tetrathiosulfonate brilliant green (TTB) enrichment solution: see A.2. 3.3 Selenite cystine (SC) enrichment solution: see A.3.3.4 Bismuth sulfite (BS) agar: see A.4.3.5 HE agar: see A.5.3.6 Xylose lysine deoxycholate (XLD) agar: see A.6. 3.7 Salmonella chromogenic medium. 3.8 Trisaccharide iron (TSI) agar: see A.7.3.9 Peptone water, indigo matrix reagent: see A.8. 3.10 Urea agar (pH 7.2): see A.9.3.11 Potassium cyanide (KCN) medium: see A.10.3.12 Lysine decarboxylase test medium: see A.11.3.13 Sugar fermentation tube: see A.12.3.14 O-nitrophenol p-D galactose (ONPG) medium: see A.13.3.15 Semi solid agar: see A.14

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