This standard specifies the qualitative and quantitative determination methods for the pseudomonas aeruginosa in food.
This standard is applicable to the determination of pseudomonas aeruginosa in all kinds of food, and may also be referred for the determination of pseudomonas aeruginosa in water.
2 Normative References
The following clauses quoted by this standard become the constituent parts of this standard. For dated reference, subsequent amendments (excluding corrigendum) to, or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of these documents applies. For undated references, the latest editions referred to apply.
GB/T 4789.28-2003 Microbiolgical Examination of Food Hygiene - Statnning Methods, Culture Mediums and Reagents
GB/T 6682 Water for Analytical Laboratory Use - Specification and Test Methods
3 Term and Definition
For the purpose of this standard, the following term and definition applies.
3.1
Pseudomonas
It is also called pseudomonas aeruginosa, a spore-free gram-negative bacillus which has capsule and flagella. It can decompose protein, but is less capable in fermenting sugars. It can generate two water colors: one is pyocyanine, a glaucous phenazine compound with no fluorescence; the other is green fluorescein.
