Detection of canned spiced diced pork

1. Scope: This standard specifies the basic requirements, operating procedures, and result judgment for commercial sterile testing of food. This standard is applicable to the inspection of commercial sterility of food. The following terms and definitions apply to this document. 2.1 Low acid canned food: Except for alcoholic beverages, canned food with a balanced pH greater than 4.6 and a water activity greater than 0.85 after sterilization, which was originally a low acid fruit, vegetable, or vegetable product and was added to reduce the pH for heating and sterilization, belongs to acidified low acid canned food. 2.2 Acid canned food: canned food with an equilibrium pH of 4.6 or less after sterilization. Tomatoes, pears, and pineapples with a pH less than 4.7, as well as juices made from them, and figs with a pH less than 4.9, are all acidic canned foods. In addition to conventional sterilization and cultivation equipment in the microbiological laboratory, other equipment and materials are as follows: a) Refrigerator: 2 ℃~5 ℃; b) Constant temperature incubator: 30 ℃ ± 1 ℃; 36 ℃± 1 ℃; 55 ℃± 1 ℃; c) Constant temperature water bath: 55 ℃ ± 1 ℃; D homogenizer and sterile homogenizing bag, homogenizing cup or milk bowl; E potential pH meter (with an accuracy of 0.05 units of pH); f "microscope: 10-100 times; g) Can opener and can punching machine; h) Electronic scale or desktop scale; I Ultra Clean Workbench or Class 100 Clean Laboratory. 4 Culture media and reagents 4.1 Sterile physiological saline: see A.1 in Appendix A. 4.2 Compound purple staining solution: see A.2. 4.3 Xylene. 4.4 Ethanol solution containing 4% iodine: 4g of iodine is dissolved in 100 mL of 70% ethanol solution

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