Food (1-193 Enterobacter sakazakii) testing

This standard specifies the inspection method for Enterobacter sakazakii in food

This standard is applicable to the inspection of Enterobacter sakazakii in infant formula, milk, dairy products, and their raw materials

2 Equipment and Materials

In addition to conventional sterilization and cultivation equipment in the microbiology laboratory, other equipment and materials are as follows:

2.1 Constant temperature incubator: 25 ℃± 1 ℃, 36 ℃± 1 ℃, 44 ℃± 0.5 ℃

2.2 Refrigerator: 2 ℃~5 ℃

2.3 Constant temperature water bath: 44 ℃± 0.5 ℃

2.4 Balance: sensitivity 0.1g

2.5 Homogenizer

2.6 oscillator

2.7 Sterile pipette: 1mL (with a 0.01mL scale), 10mL (with a 0.1mL scale) or micropipette and suction head

2.8 Sterile conical flask: capacity 100mL, 200mL, 2000mL

2.9 Sterile culture dish: diameter 90mm

2.10 pH meter or pH colorimetric tube or precision pH test paper

2.11 Fully automatic microbial biochemical identification system

3 Culture media and reagents

3.1 Bufferfer peptone water (BPW)

3.2 Modified lauryl sulfate tryptone broth vancomycin medium (mLST-Vm)

3.3  Coloring medium for Enterobacter sakazakii

3.4  Tryptase soy agar (TSA)

3.5 Biochemical identification kit

3.6; Oxidase reagent

3.7 L-lysine decarboxylase medium

3.8 L-ornithine decarboxylase medium

3.9 L-arginine dihydrolase medium

3.10 Sugar fermentation medium

3.11; Simmons citrate medium

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