MUK 4.2.992-00
МУК 4.2.992-00
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E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli
Методы выделения и идентификации энтерогеморрагической кишечной палочки E. coli O157 : H7
Status: Effective - Introduced for the first time
Methodological guidelines determine the methods for detecting, isolating and identifying enterohemorrhagic E. coli E. coli O157: H7, are mandatory for controlling baby food, dairy and meat products during anti-epidemic measures during outbreaks, as well as sanitary and epidemiological surveillance bacteriological laboratories of state sanitary and epidemiological surveillance centers, other institutions of the RF health care system that carry out bacteriological diagnostics stryh intestinal infections of bloody and development of hemolytic uremic syndrome, as well as a survey of contact in the foci of the disease and the control over the quality of food raw materials and food products.
Методические указания определяют методы обнаружения, выделения и идентификации энтерогеморрагической кишечной палочки E. coli O157 : H7, являются обязательными при контроле продуктов детского питания, молочных и мясных продуктов в ходе проведения противоэпидемических мероприятий при возникновении вспышек, а также осуществления санитарно-эпидемиологического надзора и предназначены для бактериологических лабораторий центров госсанэпиднадзора, других учреждений системы здравоохранения РФ, осуществляющих бактериологическую диагностику острых кишечных инфекций с гемоколитом и развитием гемолитико-уремического синдрома, а также обследование контактных в очагах заболевания и контроль за качеством продовольственного сырья и пищевых продуктов.
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Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation,
11/4/2000
SKU: RUSS160009
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
021/2011 TR CU. About food safety »
Regulations and standards (to ТР ТС ТС 021/2011) »
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 »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
The Document References:
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 12026-76: Filter paper for laboratory application
GOST 13646-68: Glass mercury thermometers designed for precise measurements
GOST 13739-78: Immersion oil for microscopy. Technical requirements. Methods of testing
GOST 13805-76: Dry fermentative peptone designed for bacteriologic purposes
GOST 14919-83: Household electric ranges, electric plates and electric frying ovens
GOST 17206-84: Agar for microbiological investigations
GOST 19569-89: Steam medical sterilizers
GOST 21237-75: Meat. Methods of bacteriological analysis
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 2493-75: Reagents. Potassium phosphate, dibasic 3-aqueous. Specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
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 26670-91: Food products. Methods for cultivation of microorganisms
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes
GOST 30519-97: Food products. Method for detection of Salmonella
GOST 3145-84: Mechanical clocks with signal. General specifications
GOST 4172-76: Reagents. Disodium hydrogen phosphate dodecahydrate. Specification
GOST 4198-75: Reagents. Potassium dihydrogen phosphate. Specifications
GOST 4208-72: Reagents. Ammonium ferrous sulphate. Specifications
GOST 4233-77: Reagents. Sodium chloride. Specifications
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST 5556-81: Medical absorbent cotton
GOST 5833-75: Reagents. Saccharose. Specifications
GOST 5962-67: Rectified ethyl alcohol. Specifications
GOST 6038-79: Reagents. D-glucose. Specifications
GOST 6672-75: Cover glasses for micropreparations. Specifications
GOST 6709-72: Distilled water. Specifications
GOST 6824-76: Distilled glycerine. Specifications
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 7702.2.3-93: Poultry meat, edible offal, ready-to-cook products. Method for detection of Salmonellae
GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications
GOST 9225-84: Milk and milk products. Methods of microbiological analysis
GOST 9245-79: Measuring direct current potentiometers
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
The Document is Referenced By:
MR 02.036-08: Identification of pathogenic bacteria isolated during food control using the BAX System Q7
MR 4.2.0079/1-13: Organization of laboratory diagnosis of infectious diseases, laboratory monitoring of environmental objects during mass events
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 4.2.2963-11: 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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