1 Scope
This standard specifies method for examination of antibiotic residue in fresh milk.
Method I of this standard is applicable to the examination of antibiotics inhibiting streptococcus thermophilus in fresh milk; Method II is applicable to the examination of antibiotics inhibiting bacillus stearothermophilus var.calidola-ctis in fresh milk and it is also applicable to the examination of antibiotics in reconstituted milk, sterilization milk and milk powder.
Method I Streptococcus Thermophilus Inhibition Method
2 Principle
After the sample is subjected to sterilization at 80℃, add bacterium solution of streptococcus thermophilus into it. Streptococcus thermophilus begins to proliferate after being cultured for a certain period. Then add metabolic substrate 2, 3, 5- triphenyl tetrazolium chloride (TTC); if this sample contains no antibiotic or the antibiotic concentration is lower than the detection limit, streptococcus thermophilus will continue to proliferate and reduce TTC to red substance. Otherwise, if the sample contains bacteriostat higher than the detection limit, streptococcus thermophilus will be inhibited, thus the indicator TTC will not be reduced and will keep the original color.
3 Equipment and Materials
Foreword I
1 Scope
Method I Streptococcus Thermophilus Inhibition Method
2 Principle
3 Equipment and Materials
4 Bacteria Species, Culture Mediums and Reagents
5 Examination Procedures
6 Operation Steps
7 Report
Method II Bacillus Stearothermophilus Inhibition Method
8 Principle
9 Equipment and Materials
10 Bacteria Species, Culture Mediums and Reagents
11 Examination Procedures
12 Operation Steps
13 Report
Appendix A (Normative) Culture Mediums and Reagents
Standard
GB/T 4789.27-2008 Microbiological examination of food hygiene - Examination of residue of antibiotics in fresh milk (English Version)
Standard No.
GB/T 4789.27-2008
Status
valid
Language
English
File Format
PDF
Word Count
3000 words
Price(USD)
184.0
Implemented on
2009-3-1
Delivery
via email in 1 business day
Detail of GB/T 4789.27-2008
Standard No.
GB/T 4789.27-2008
English Name
Microbiological examination of food hygiene - Examination of residue of antibiotics in fresh milk
1 Scope
This standard specifies method for examination of antibiotic residue in fresh milk.
Method I of this standard is applicable to the examination of antibiotics inhibiting streptococcus thermophilus in fresh milk; Method II is applicable to the examination of antibiotics inhibiting bacillus stearothermophilus var.calidola-ctis in fresh milk and it is also applicable to the examination of antibiotics in reconstituted milk, sterilization milk and milk powder.
Method I Streptococcus Thermophilus Inhibition Method
2 Principle
After the sample is subjected to sterilization at 80℃, add bacterium solution of streptococcus thermophilus into it. Streptococcus thermophilus begins to proliferate after being cultured for a certain period. Then add metabolic substrate 2, 3, 5- triphenyl tetrazolium chloride (TTC); if this sample contains no antibiotic or the antibiotic concentration is lower than the detection limit, streptococcus thermophilus will continue to proliferate and reduce TTC to red substance. Otherwise, if the sample contains bacteriostat higher than the detection limit, streptococcus thermophilus will be inhibited, thus the indicator TTC will not be reduced and will keep the original color.
3 Equipment and Materials
Contents of GB/T 4789.27-2008
Foreword I
1 Scope
Method I Streptococcus Thermophilus Inhibition Method
2 Principle
3 Equipment and Materials
4 Bacteria Species, Culture Mediums and Reagents
5 Examination Procedures
6 Operation Steps
7 Report
Method II Bacillus Stearothermophilus Inhibition Method
8 Principle
9 Equipment and Materials
10 Bacteria Species, Culture Mediums and Reagents
11 Examination Procedures
12 Operation Steps
13 Report
Appendix A (Normative) Culture Mediums and Reagents
