GB 4789.44 -2020 National food safety standard - Food microbiological examination - Vibrio vulnificus
1 Scope
This standard specifies the examination method for Vibrio vulnificus in aquatic products.
This standard is applicable to the examination of Vibrio vulnificus in aquatic products such as fish, shrimp, crabs and shellfish.
2 Instruments and materials
In addition to the conventional sterilization and culture instruments in microbiological laboratory, other instruments and materials required are as follows:
2.1 Thermostatic incubator: 36°C±1°C.
2.2 Refrigerator: 2–5°C, 7–10°C.
2.3 Thermostatic water bath.
2.4 Homogenizer or sterile mortar.
2.5 Balance: With a sensitivity of 0.1 g.
2.6 PCR instrument.
2.7 Electrophoresis apparatus or capillary electrophoresis apparatus.
2.8 Gel electrophoresis imaging system or ultraviolet detector.
2.9 Biological safety cabinet.
2.10 High speed centrifuge (with maximum rotation speed greater than 15,000 r/min).
2.11 Vortex oscillator.
2.12 Micro-adjustable pipettes (measuring range 2.5 μL, 10 μL, 100 μL, and 1,000 μL) and matching tips.
2.13 Short-range pH paper or pH meter.
2.14 Sterile test tubes: 18 mm×180 mm and 15 mm×100 mm.
2.15 Sterile pipettes: 1 mL (with a scale division of 0.01 mL) and 10 mL (with a scale division of 0.1 mL).
2.16 Sterile conical flask: With a volume of 250 mL, 500 mL, or 1,000 mL.
2.17 Sterile culture dish: with a diameter of 90 mm.
1 Scope
2 Instruments and materials
3 Culture media and reagents
4 Examination procedures
5 Operation steps
6 Results and report
Annex A Media and reagents
