Procedure for the Bacteriological Examination of Food Utensils And/or Food Equipment Surfaces |
Other editions - View all
Common terms and phrases
agar approximately 8 sq Asolectin BACTERIOLOGICAL EXAMINATION bowls Buffered Distilled Water buffered phosphate diluent calcium alginate wool Calgon claved colonies per sq container of buffered container of dilution cotton swab diameter dilution water disentangle the cotton entire inner EQUIPMENT SURFACES EXAMINATION OF FOOD excess liquid five areas FOOD EQUIPMENT FOOD UTENSILS freshly opened glucose yeast extract Hexametaphosphate Solution hours of swabbing inner and outer laboratory ml of buffered ml of distilled nonabsorbent cotton nontoxic phosphate buffer solution plated prepared by dissolving press out excess Procedure residual bacterial count reversing the direction rinse solution rotate whip rinse Rub swab samples sanitizing separate dry swab shaking significant surfaces similar utensils slowly and firmly Sodium Hexametaphosphate Soluble wool Standard Methods sterile forceps Sterile petri dishes sterile swab stock phosphate buffer stock solution stroke swab container swab moist swab slowly swab vial thiosulfate tryptone glucose yeast tube of buffered Tween wooden applicator stick