MUK 4.2.2963-11
МУК 4.2.2963-11
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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
Методические указания по лабораторной диагностике заболеваний, вызываемых Escherichia coli, продуцирующих шига-токсины (STEC- культуры), и обнаружению возбудителей STEC-инфекций в пищевых продуктах
Status: Effective - Introduced for the first time
The guidelines are intended for specialists in bacteriological laboratories of institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare and other organizations, regardless of their organizational and legal form, having a sanitary-epidemiological conclusion and a license to work with microorganisms of groups I-IV pathogenicity.
Методические указания предназначены для специалистов бактериологических лабораторий учреждений Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человека и других организаций, независимо от их организационно-правовой формы, имеющих санитарно-эпидемиологическое заключение и лицензию на работу с микроорганизмами I - IV групп патогенности.
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Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of the Russian Federation,
8/19/2011
SKU: RUSS159985
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 »
3 Activities of testing laboratories »
3.1 Basic requirements for testing laboratories and their activities »
ISO classifier »
11 HEALTH »
11.020 Medical sciences and health care conditions in general »
ISO classifier »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
The Document References:
Decision 299: Uniform sanitary and epidemiological and hygienic requirements for products (goods) subject to sanitary and epidemiological supervision (control)
Federal Law 29-FZ: About quality and food safety
Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being
GOST 21237-75: Meat. Methods of bacteriological analysis
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST 7702.2.2-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of coliform bacteria (Escherichia, Citrobacter, Enterobacter, Klebsiella, Serratia)
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 R 50396.0-92: Poultry meat, edible offal, ready-to-cook products. Methods for sampling and preparing of microbiological examinations
GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes
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 1.3.2569-09: Organization of work of laboratories using nucleic acid amplification methods when working with material containing microorganisms of patches of groups I - IV
MUK 4.2.2872-11: 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
MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli
SanPiN 2.1.3.2630-10: Sanitary and epidemiological requirements for organizations engaged in medical activities
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
SP 1.2.036-95: Order of calculation, storage, transfer and transportation of the microorganisms of I-IV PAthogenicity groups
SP 1.3.1285-03: Safety work with microorganisms of I - II groups pathogenicity
SP 1.3.2322-08: Safety of work with microorganisms of III-IV groups of pathogenicity (hazard) and agent of parasitogenic diseases
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