Standard quality control samples of mold and yeast|BNCC360584 |BNCC

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Standard quality control samples of mold and yeast

Culture medium	Comprehensive PDA agar (English name: CPDA): potato boil 1.0L, glucose 20.0g,KH2PO4 3.0g,MgSO4 · 7H2O 1.5g, vitamin B1 trace, agar 20.0g,pH 6.0±0.2. Sterilization at 121 ℃ for 15min. Potato boiling solution: weigh 200g of peeled potato pieces, boil in boiling water for 30min, and collect filtrate to a constant volume of 1.0L.
Subculture procedure	Before use, the quality control sample was placed at room temperature for 30min. A total of 50mL of sterile water or phosphate buffer solution is required for dissolution. Open in the biological safety cabinet, immediately add 3~4mL of sterile water, dissolve and suck it out into a sterile bottle, repeatedly wash the inner wall of the penile bottle with the remaining sterile water, and transfer it to the above sterile bottle, which is 50mL standard sample stock solution.
Growth conditions	28°C, aerobic, 3-5 days
Storage conditions	-20 ℃, cold storage away from light; Ice bag transportation
Safety level	1
application	It is suitable for quality control and personnel assessment of mold and yeast count inspection in food. It refers to the first method of "GB 4789.15-2016 National Food Safety Standard for Food Microbiological Inspection of Mold and Yeast Count.
Sharing mode	Public welfare sharing

Mold and Yeast Count Quality Control Sample Certificate

1. Product information

Sample name: Mold and Yeast Counting Control Samples

Sample number:360584

Sample batch: 220105

2. Product features

Description	appearance is white powder (freeze-dried powder), containing protective agent, 7mL penicillin bottle packaging
Traceability	ATCC 16404 Aspergillus niger; ATCC 10231 Candida albicans
Concentration value	Reference value (CFU/mL)	Reference Range (CFU/mL)
Total number of molds and yeasts	21740	16000~27000
Mold count	3340	2400~4000
Yeast Count	18400	14000~24000
Uniformity and stability	Random sampling, the uniformity of the results is good; long-term stability test, the stability is qualified
Applicable standard	《GB 4789.15-2016 National Food Safety Standard-Food Microbiological Inspection-Mold and Yeast Counting》Method 1
*Note: If you have any questions about the quality control samples, please contact our center (BNCC) for help before use

3. Instructions

The quality control samples need place at room temperature for 30 min before use. A total of 50 mL of sterile water or phosphate buffered saline is required to dissolve it. Open it in the biological safety cabinet, immediately add 3~4mL of sterile water, suck it out and put it into a sterile bottle after dissolving, and repeatedly wash the inner wall of the vial with the remaining sterile water, and transfer all of it to the above sterile bottle, which is a 50mL standard sample stock solution.

4. Notes:

1. After receiving the goods, please keep them properly. If there is any damage, please contact the center within 24 hours after receipt.

2. Please operate in a sterile environment and in a biological safety cabinet. After opening, you must use it all at once.

3. This product contains pathogenic microorganisms. Please do not directly touch the samples in the bottle with your hands. After use, please sterilize the residual samples at high temperature and high pressure and discard them.

5.Storage and transport:

long-term storage: -20 ℃, valid for 1 year; Transportation conditions: ice bag transportation, the time should not exceed 7 days.

Henan Engineering Technology Research Center of Industrial Microbial Strain

website: www.bncc .org .cn Tel: 400-6699-833