标准、规范、准则_MFO-14 Microbiological Examination of Cheese.pdfVIP

Government of Canada Gouvernement du Canada Official Method MFO-14 November 30, 1983 HEALTH PROTECTION BRANCH OTTAWA MICROBIOLOGICAL EXAMINATION OF CHEESE 1. APPLICATION This method shall be used for the determination of Escherichia coli and of Staphylococcus aureus in cheese, including cheese curd but excluding cottage cheese, made from either pasteurized or unpasteurized milk, in accordance with Section B.08.048 of the Food and Drug Regulations. 2. SAMPLING 2.1 Definition of Terms 2.1.1 Lot: A batch or production unit which may be identified by the same code. When there is no code identification, a lot may be considered as (a) that quantity of cheese produced under essentially the same conditions, at the same establishment and representing no more than one days production; or, (b) the quantity of the same variety of cheese from one and the same manufacturer available for sampling at a fixed location. 2.1.2 Sample: The sample units (subsamples) taken per lot for analysis. 2.1.3 Sample Unit: Usually a consumer size container of the product, and should consist of a minimum of 100 g. A sample unit is often referred to as a subsample. 2.1.4 Analytical Unit: That amount of cheese w