GB 4789.28-2024 Translated English of Chinese Standard (GB 4789.28-2024, GB4789.28-2024): National Food Safety Standards--Food Microbiology Testing--Quality Requirements for Medium and Reagents [Buy--download True-PDF in 3-second: https://play.google.com/books > Sign in > This BOOK > "3-dots" > Export > Save as "*.pdf"]This standard specifies the quality requirements for culture media and reagents used in food microbiology testing. This standard applies to the quality control of culture media and reagents for food microbiology testing. 2 Terms and definitions 2.1 Quality control Technical operations and activities undertaken to meet quality requirements. 2.2 Lots of media and reagents The complete traceability unit of culture media and reagents, which refers to a certain number of products produced in a specific production cycle and meeting production quality requirements. These products have the same batch number. 2.3 Performance of media and reagents The reaction of culture media and reagents to the test strain under certain conditions. 2.4 Culture medium Substances in liquid, semi-solid or solid form, containing natural or synthetic ingredients, used to ensure the reproduction, identification or maintenance of vitality of microorganisms. 2.5 Liquid culture medium A culture medium consisting of an aqueous solution containing one or more GB 4789.28-2024 www.ChineseStandard.net ? Buy True-PDF ? Auto-delivery. Page 6 of 100 components (e.g. buffered peptone water). 2.6 Solid media A culture media, which is formed by adding certain amount of solidified material (such as agar) to the liquid culture medium, after boiling or moist heat sterilization, cooled to room temperature and solidified. Solid culture medium poured into a petri dish is generally called a "plate"; solid culture medium poured into a test tube and placed at an angle is often called a "slant", when the culture medium solidifies. 2.7 Semi-solid medium A culture media, which is formed by adding a small amount of solidified matter (such as agar) to the liquid culture medium, after boiling or moist heat sterilization, semi-solidified after cooling. 2.8 Transport media A culture medium, that protects and maintains microbial activity after sampling and before laboratory processing, AND does not allow obvious proliferation ... |
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ATCC Bacillus cereus bacteria Campylobacter jejuni category Quality control chemical properties Identification CICC conditions Test strain control index Culture criteria Characteristic reaction Culture conditions Test culture medium enrichment medium enterica subspecies enterica Enterococcus faecalis Enterococcus faecalis CMCC Escherichia coli CMCC Function category Quality Growth rate 36 Identification chemical properties identification medium index Culture conditions index for identification isolation and enumeration Klebsiella pneumoniae Lactobacillus helveticus media and reagents medium and test medium for selective Medium State Function Method Quality control microorganisms non-target bacteria number of colonies peptone Physical chemical properties Physical Identification chemical plate properties Identification 36 Proteobacteria Quality control criteria Quality control index Quantitative G≤1 Salmonella enterica Salmonella enterica subspecies selective enrichment Shigella flexneri sodium chloride solid medium Solid Selective isolation Specificity standard reserve strain Staphylococcus aureus CMCC subspecies enterica serotype Table F.7 target bacteria test agent continued Tryptone TSA Quantitative PR Vibrio parahaemolyticus Vibrio parahaemolyticus CMCC Vibrio vulnificus