This standard specifies examination method of aerobic plate count in food.
This standard is applicable to the examination of aerobic plate count in food.
2 Terms and Definitions
2.1 Aerobic plate count
It refers to the total microbes colonies amount in per g or mL of specimen after food specimen has been treated and cultured under certain conditions (such as culture medium, culture temperature and incubation time).
3 Equipments and Materials
Except conventional sterilization in microbiology Lab. and culture equipments, other equipments and materials are as follows:
3.1 Thermostatic incubator36℃±1℃, 30℃±1℃.
3.2 Refrigerator: 2℃~5℃.
3.3 Thermostatic water tank: 46±1℃.
3.4 Scale: sensibility is 0.1 g.
3.5 Homogenizer.
3.6 Oscillator.
3.7 Sterile suckers: 1mL (with 0.01mL scale), 10mL (with 0.1 scales) or micropipette and suction head.
3.8 Sterile conical flasks: capacities are 250mL and 500mL.
3.9 Sterile culture dish: diameter is 90mm.
3.10 Acidimeter, pH color comparison tube or short-range pH paper.
3.11 Magnifier or/and colony counter.
