MUK 4.2.2872-11

МУК 4.2.2872-11

Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions

Методы выявления и идентификации патогенных бактерий-возбудителей инфекционных заболеваний с пищевым путем передачи в продуктах питания на основе ПЦР с гибридизационно-флуоресцентной детекцией. Методические указания

Status: Effective - Introduced for the first time

These guidelines set up an accelerated detection method (by PCR with hybridization-fluorescence detection) in food products of pathogenic bacteria that cause acute and chronic infectious diseases with food by transmission (of the Salmonella, Shigella genera (combined with enteroinvasive E. coli), Enterobacter species ( Cronobacter (sakazakii, enterohemorrhagic verotoxigenic Escherichia coli, thermophilic Campylobacter spp. Species C. jejuni, C. coli, C. lari, and Listeria monocytogenes).

Настоящие методические указания устанавливают метод ускоренного выявления (посредством ПЦР с гибридизационно-флуоресцентной детекцией) в пищевых продуктах патогенных бактерий-возбудителей острых и хронических инфекционных заболеваний с пищевым путем передачи (родов Salmonella, Shigella (в комплексе с энтероинвазивными E. coli), вида Enterobacter (Cronobacter) sakazakii, энтерогеморрагических веротоксигенных Escherichia coli, термофильных Campylobacter spp. видов C. jejuni, C. coli, C. lari, а также Listeria monocytogenes).

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Format: Electronic (pdf/doc)
Page Count: 29

Approved: Head of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being, Chief State Sanitary Doctor of the Russian Federation, 6/15/2011

SKU: RUSS159977

Price: $379.44




The Product is Contained in the Following Classifiers:

PromExpert » SECTION III. LABOR PROTECTION AND SAFETY » V Social Security » 1 Requirements of sanitary and epidemiological regulation » 1.4 Rationing infield of trade, catering and food production »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products »

ISO classifier » 13 ENVIRONMENTAL PROTECTION, HUMAN PROTECTION AGAINST ENVIRONMENTAL IMPACT. SECURITY » 13.100 Safety of professional activity. Industrial hygiene »

ISO classifier » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »

ISO classifier » 67 PRODUCTION OF FOOD » 67.250 Materials and objects in contact with food »


The Document References:

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 12.0.004-90: Organization of training for labor safety. General rules

GOST 12.1.004-91: Fire safety. General requirements

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12026-76: Filter paper for laboratory application

GOST 12738-77: Glass bulbs with graduated neck. Technical specification

GOST 13646-68: Glass mercury thermometers designed for precise measurements

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 19569-89: Steam medical sterilizers

GOST 19881-74: Potentiometric analyzers for pH-control of milk and dairy products. General specifications

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods

GOST 21240-89: Medical scalpels and knives

GOST 21241-89: Medical pincers

GOST 23932-90: Laboratory glassware and equipment. General specifications

GOST 24104-88: General purpose and reference laboratory balances

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling

GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26678-85: Domestic electrical compression refrigerators and deepfreezes of product line

GOST 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing

GOST 29184-91: Food products. Methods for detection and quantity determination of family Enterobacteriaceae

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 30004.2-93: Mayonnaises. Sampling rules and test methods

GOST 30712-2001: Products of non-alcoholic industry. Methods of microbiological analysis

GOST 30726-2001: Food-stuffs. Methods for detection and determination of Escherichia coli

GOST 31339-2006: Fish, non-fish objects and products of their processing. Acceptance rules and sampling methods

GOST 3145-84: Mechanical clocks with signal. General specifications

GOST 3622-68: Milk and milk products. Sampling and preparation of samples for testing

GOST 5556-81: Medical absorbent cotton

GOST 6672-75: Cover glasses for micropreparations. Specifications

GOST 6687.0-86: Non-alcoholic industry products. Rules for acceptance and sampling methods

GOST 6709-72: Distilled water. Specifications

GOST 7702.2.0-95: Poultry meat, edible, offal ready-to-cook products. Methods for sampling and preparing of microbiological examinations

GOST 9412-77: Medical gauze. Specifications

GOST 9792-73: Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis

GOST R 50763-2007: Public catering. Products of public catering. General specifications

GOST R 51448-99: Meat and meat products. Methods of test samples preparation for microbiological examination

GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications

GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria

GOST R 52179-2003: Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 52814-2007: Food products. Method for the detection of Salmonella

GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes

GOST R 52969-2008: Butter. Specifications

GOST R 52971-2008: Melted butter and milk fat. Specifications

GOST R 53430-2009: Milk and milk products. Methods of microbiological analysis

GOST R ISO 7218-2008: Microbiology of foods and animal feed. General requirements and guide for microbiological research

MU 1.3.1888-04: Organization of work during PCR studies of material infected with pathogenic biological agents of groups III - IV of pathogenicity

MU 1.3.2569-09: Organization of work of laboratories using nucleic acid amplification methods when working with material containing microorganisms of patches of groups I - IV

MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products

MUK 4.2.2304-07: Methods of identification and quantitative determination of genetically modified organisms of plant origin

MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs

MUK 4.2.2428-08: Method for the determination of bacteria Cronobacter spp. (Enterobacter sakazakij) in foods for young children

MUK 4.2.577-96: Methods of microbiological control of products for children, clinical nutrition and their components

MUK 4.2.762-99: Methods of microbiological control of finished products with cream

MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli

SP 1.2.036-95: Order of calculation, storage, transfer and transportation of the microorganisms of I-IV PAthogenicity groups

SP 1.3.2322-08: Safety of work with microorganisms of III-IV groups of pathogenicity (hazard) and agent of parasitogenic diseases

The Document is Referenced By:

MU 1.1.3545-18: Methods for the accelerated determination of Campylobacter bacteria in food products and evaluation of their antibiotic resistance

MUK 4.2.2428-08: Method for the determination of bacteria Cronobacter spp. (Enterobacter sakazakij) in foods for young children

MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food

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