AS/NZS 1766.3.5:1999
Food microbiology - Examination of specific products - Molluscs, crustaceans and fish, and products thereof
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AS/NZS 1766.3.5:1999 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS-MOLLUSCS, CRUSTACEANS AND FISH, AND PRODUCTS THEREOF
PREFACE
METHOD
1 SCOPE
2 REFERENCED DOCUMENTS
3 DEFINITIONS
3.1 Crustaceans
3.2 Fillets
3.3 Fish
3.4 Fish products
3.5 Molluscs
3.6 Portions
4 SAMPLES
5 STORAGE OF SAMPLES
5.1 Frozen samples
5.2 Chilled samples
6 APPARATUS
7 PREPARATION OF TEST SAMPLES
7.1 Quantity
7.2 Frozen samples
7.3 Molluscs in the shell
7.3.1 General
7.3.2 Washing of molluscs in the shell
7.3.3 Opening of molluscs
7.3.4 Preparation of the test sample
7.4 Molluscs removed from the shell and molluscs without shells
7.5 Whole crustaceans in the shell, raw or cooked
7.6 Crustacean meat (cooked, processed or uncooked)
7.7 Ungutted fish, large portions, fillets
7.7.1 Excised surface
7.7.2 Internal tissue
7.8 Gutted fish
7.9 Small fish (up to 15 cm long)
7.10 Fish products
8 PREPARATION OF FIRST DILUTIONS
8.1 General
8.2 Diluents
8.2.1 0.1% peptone solution
8.2.2 0.5% peptone solution
8.3 Procedure
9 EXAMINATION FOR SPECIFIC ORGANISMS
10 REPORT
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AS/NZS 1766.3.5:1999 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS-MOLLUSCS, CRUSTACEANS AND FISH, AND PRODUCTS THEREOF
PREFACE
METHOD
1 SCOPE
2 REFERENCED DOCUMENTS
3 DEFINITIONS
3.1 Crustaceans
3.2 Fillets
3.3 Fish
3.4 Fish products
3.5 Molluscs
3.6 Portions
4 SAMPLES
5 STORAGE OF SAMPLES
5.1 Frozen samples
5.2 Chilled samples
6 APPARATUS
7 PREPARATION OF TEST SAMPLES
7.1 Quantity
7.2 Frozen samples
7.3 Molluscs in the shell
7.3.1 General
7.3.2 Washing of molluscs in the shell
7.3.3 Opening of molluscs
7.3.4 Preparation of the test sample
7.4 Molluscs removed from the shell and molluscs without shells
7.5 Whole crustaceans in the shell, raw or cooked
7.6 Crustacean meat (cooked, processed or uncooked)
7.7 Ungutted fish, large portions, fillets
7.7.1 Excised surface
7.7.2 Internal tissue
7.8 Gutted fish
7.9 Small fish (up to 15 cm long)
7.10 Fish products
8 PREPARATION OF FIRST DILUTIONS
8.1 General
8.2 Diluents
8.2.1 0.1% peptone solution
8.2.2 0.5% peptone solution
8.3 Procedure
9 EXAMINATION FOR SPECIFIC ORGANISMS
10 REPORT
AS/NZS 1766.3.5:1999
Online Library subscription pricing
The cost of your subscription will depend on which standards you want to access, and how many people in your organisation need to be able to access the Online Library subscription at the same time (concurrent users). During your subscription period, we are also able to make any necessary changes and ensure you are aware of any pricing changes that result. For a quote, contact our Online Library team by emailing onlinelibrary@standards.govt.nz.