ISO 11866-1:2005 ミルクおよび乳製品—推定大腸菌の列挙—パート1：4-メチルウンベリフェリル-ベータ-D-グルクロニド（MUG）を使用した最も可能性の高い数値手法 | ページ 2

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.

ISO 11866-1|IDF 170-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, in collaboration with the International Dairy Federation (IDF). It is being published jointly by ISO and IDF.

This edition of ISO 11866-1|IDF 170-1 cancels and replaces ISO 11866-2:1997, of which it constitutes a minor revision.

ISO 11866-1:1997 has been cancelled and replaced by ISO 7251:2005, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique.

ISO 11866|IDF 170 consists of the following parts, under the general title Milk and milk products — Enumeration of presumptive Escherichia coli:

• Part 1: Most probable number technique using 4-methylumbelliferyl-β-d-glucuronide (MUG)
• Part 2: Colony-count technique at 44 °C using membranes

Foreword

IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every National Committee has the right to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO in the development of standard methods of analysis and sampling for milk and milk products.

Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of the IDF National Committees casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. IDF shall not be held responsible for identifying any or all such patent rights.

ISO 11866-1|IDF 170-1 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF and ISO.

All work was carried out by the Joint ISO/IDF/AOAC Group of Experts on Pathogenic contaminants (E102), under the aegis of its chairman, Mrs R. Lodi (IT).

This edition of ISO 11866-1|IDF 170-1 cancels and replaces the former part 2 of IDF 170A:1999, while the former part 1 has been replaced by ISO 7251:2005.

1 Scope

This part of ISO 11866|IDF 170 specifies a combined method for the enumeration of presumptive Escherichia coli and of presumptive coliforms by means of a culture technique involving a liquid medium with MUG, and calculation of the number of presumptive Escherichia coli and/or coliforms per gram or per millilitre by the most probable number (MPN) technique after incubation at 30 °C.

It is a more rapid method than that described in ISO 7251 as the incubation time is reduced (omission of several enrichment steps).

The method is applicable to

• milk, liquid milk products,
• dried milk, dried sweet whey, dried buttermilk, lactose,
• acid casein, lactic casein and rennet casein,
• caseinate and dried acid whey,
• cheese and processed cheese,
• butter,
• frozen milk products (including edible ices), and
• custard, desserts and cream.

The method specified in this part of ISO 11866|IDF 170 is preferred for samples in which comparatively low numbers of presumptive Escherichia coli and/or other presumptive coliforms (less than 100 per gram or 10 per millilitre) are suspected.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

Bibliography