Microbial parameter detection of dairy products

This standard specifies the inspection method for Staphylococcus aureus in food. The first method of this standard is applicable to the qualitative inspection of Staphylococcus aureus in food; The second method is applicable to the counting of Staphylococcus aureus in foods with high levels of Staphylococcus aureus; The third method is applicable to the counting of Staphylococcus aureus in foods with low levels of Staphylococcus aureus. 2. Equipment and Materials: In addition to the conventional sterilization and cultivation equipment in the biological laboratory, other equipment and materials are as follows: 2.1 Constant temperature incubator: 36 ℃ ± 1 ℃. 2.2 Refrigerator: 2 ℃~5 ℃. 2.3 Constant temperature water bath: 36 ℃~56 ℃. 2.4 Balance; The sensitivity is 0. l g. 2.5 Homogenizer. 2.6 Oscillator. 2.7 Sterile pipette: 1 mL (with a 0.01 mL scale), 10 mL (with a 0.1 mL scale), or micropipette and pipette. 2.8 Sterile conical flask: with a capacity of 100 mL · 500 mL. 2.9 Sterile culture dish: diameter 90 mm. 2.10 Coating rod. 2.11 pH meter or pH colorimetric tube or precision pH test paper. 3 culture media and reagents 3.17.5% sodium chloride broth: see A.1. 3.2 Blood agar plate; See A.2. 3.3 Baird Parker agar plate: see A.3. 3.4 Brain Heart Extract Broth (BHI): see A.4. 3.5 Rabbit plasma: see A.5. 3.6 Dilution solution: Phosphate buffer solution: see A.6. 3.7 Nutrient agar small slope: see A.7. 3.8 Gram staining solution: see A.8. 3.9 Sterile physiological saline: see A.9

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