| FOOD SAMPLE |
PREPARATION |
TEST PROCEDURE |
DETERMINING
RESULTS |
| APPLE JUICE |
Make a 1/100 dilution
of sample into Phosphate Buffered Saline (i.e.- 0.5 ml into
49.5 ml or 1 ml into 99 ml). |
1(a) Pour prepared
sample into sample cup. (b) Crack ampoule. (c) incubate 35-37C. |
1(a) Check ampoule
hourly for color change. (b) *See color change and determine
count using results table. (c) Take count from step b and multiply
by 100 to get final result. |
| ORANGE JUICE |
Filter juice through
coffee filter to remove pulp, then proceed as for apple juice. |
Same as apple
juice |
Same as apple
juice |
| MILK |
Same as apple
juice |
Same as apple
juice |
Same as apple
juice |
| PICKLE JUICE |
Same as apple
juice |
Same as apple
juice |
Same as apple
juice |
| EQUIPMENT SWABS |
1(a) Take sterile
swab dipped in neutralizing buffer and swab equipment surface
(12" x 12" area). (b) Place swab in test tube or whirl pak with
25 ml Phosphate Buffered Saline. |
1(a) Pour solution
from test tube or whirl pak into sample cup. (b) Crack ampoule.
(c) Incubate 35-37C. |
1(a) Check ampoule
hourly for color change. (b) See color change and determine
count using results table. * |
| SWAB of MEAT and
POULTRY for SURFACE CONTAMINATION |
1(a) Take sterile
swab and swab surface of meat (4" x 4" area). (b) Place swab
in test tube or whirl pak with 25 ml Phosphate Buffered Saline.
|
Same as equipment
swab |
Same as equipment
swab |
| SEA WATER |
Make a 1/10 dilution
of sample into Phosphate Buffered Saline. ( i.e.- 10 ml into
90 ml ) |
Same as apple
juice |
1(a) Check ampoule
hourly for color change. (b) *See color change and determine
count using results table. (c) Take count from step b and multiply
by 10 to get final result. |
