MUK 4.2.2872-11
МУК 4.2.2872-11
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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)
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
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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