(for preparation of canned foods for microbiological analysis)
1. Alcoholic solution of iodine
|Potassium iodide||10 g|
|Ethanol (70%)||500 ml|
2. Sodium hypochlorite solution*
|Sodium hypochlorite||5.0-5.25 g|
|Distilled water||100 ml|
*Laundry bleach, which is 5.25% sodium hypochlorite (NaOCl), may be used.
Original Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998.