Abstract： AS 5013.10:2022 pdf download.Food microbiology Method 10: Microbiology of the food chain —Horizontal method forthe detection, enumeration and serotyping of Salmonella- Detectionof Salmonella spp. (ISO 6579-1:2017, MOD). 9 Procedure (see d...

AS 5013.10:2022 pdf download.Food microbiology Method 10: Microbiology of the food chain —Horizontal method forthe detection,

enumeration and serotyping of Salmonella- Detectionof Salmonella spp. (ISO 6579-1:2017, MOD).

9 Procedure (see diagrams in Annex A)

9.1 Test portion and initial suspension

For preparation of the initial suspension, in the general case, use as diluent the pre-enrichment medium specified in B.2 (buffered peptone water). Pre-warm the HPW to room temperature before use.

In general, an amount of test portion (mass or volume) is added to a quantity of BPW (mass or volume) to yield a tenfold dilution. For this, a 25 g test portion is mixed with 225 ml of BPW. However, for some type of samples (e.g. boot socks, dust), it may be

necessary to use another ratio.

For specific products, follow the procedures specified in ISO 6887 (all parts).

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