Milk and dairy products/pathogen detection

1 Scope: This standard is applicable to the microbiological examination of milk and dairy products

2 Normative References The documents referenced in this standard are essential for the application of this standard. For dated references, only the version with the date indicated applies to this standard. For undated references, the latest version (including all amendments) applies to this standard. 3 Equipment and Materials 3.1 Sampling Tools Sampling tools should be made of stainless steel or other materials of appropriate strength, with a smooth surface, no gaps, and rounded edges. Sampling tools should be cleaned and sterilized, and kept dry before use. Sampling tools include stirring tools, sampling spoons, spoons, cutting wires, cutting tools (knives or spatulas), sampling drills, etc. 3.2 Sample container The material and structure of the sample container (such as glass, stainless steel, plastic, etc.) should fully ensure the original state of the sample. The container and lid should be clean, sterile, and dry. The sample container should have sufficient volume to allow the sample to be thoroughly mixed before testing. Sample containers include sampling bags, sampling tubes, sampling bottles, etc. 3.3 Other supplies include thermometers, aluminum foil, sealing film, marking pens, sampling registration forms, etc. 3.4 Laboratory testing supplies 3.4.1 Routine testing supplies shall be executed in accordance with GB 4789.1. 3.4.2 Microbial indicator bacteria testing shall be carried out according to GB 4789.2, GB 4789.3, and GB 4789.15 respectively. 3.4.3 Pathogenic bacteria testing shall be carried out in accordance with GB 4789.4, GB4789.10, GB4789.30, and GB4789.40. 3.4.4 The testing of bifidobacteria and lactic acid bacteria shall be carried out in accordance with GB/T4789.34 and GB 4789.35 respectively. The sample of the 4 sampling plans should be representative. The sampling process adopts aseptic operation, and the sampling method and quantity should be executed according to the specific product characteristics and product standard requirements. During the storage and transportation of samples, necessary measures should be taken to prevent changes in the number of microorganisms present in the samples and maintain their original state. 4.1 Sampling of raw milk 4.1.1 The sample should be thoroughly stirred and mixed, and immediately sampled. Use sterile sampling tools to collect n samples from the same batch (specifically referring to individual milk storage tanks or milk storage trucks), and the sampling amount should meet the requirements for microbial index testing. 4.1.2 A milk storage device with separated areas should collect a certain amount of representative samples that have been mixed evenly in proportion based on the different amount of milk stored in each separated area, and mix the above milk samples evenly for sampling. 4.2 Sampling of liquid dairy products is applicable to pasteurized milk, fermented milk, sterilized milk, prepared milk, etc. Take the minimum retail original packaging from the same batch, with at least n pieces taken from each batch

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