GOST R 57989-2017
ГОСТ Р 57989-2017
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Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction
Продукция пищевая специализированная. Методы выявления патогенных микроорганизмов на основе полимеразной цепной реакции
Status: Effective - Introduced for the first time. IUS 3-2018
This standard applies to specialized food products and establishes methods for identifying pathogenic bacteria of the genera Salmonella, Shigella (in combination with enteroinvasive E. coli), Cronobacter, enterohemorrhagic verotoxigenic Escherichia coli, thermophilic Campylobacter spp. C. jejuni, C. coli, C. lari species, and Listeria monocytogenes based on polymerase chain reaction with hybridization-fluorescence detection
Настоящий стандарт распространяется на специализированную пищевую продукцию и устанавливает методы выявления патогенных бактерий родов Salmonella, Shigella (в комплексе с энтероинвазивными E. coli), Cronobacter, энтерогеморрагических веротоксигенных Escherichia coli, термофильных Campylobacter spp. видов C. jejuni, C. coli, C. lari, а также Listeria monocytogenes на основе полимеразной цепной реакции с гибридизационно-флуоресцентной детекцией
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
11/24/2017
SKU: RUSS288965
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
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 »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
National standards »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
ISO classifier »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
National standards »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N5 Fruit and vegetable products »
N59 Test methods. Packaging. Marking »
The Document References:
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 11683-76: Technical sodium pyrosulfite. Specifications
GOST 12.1.007-76: Noxious substances. Classification and general safety requirements
GOST 12.1.018-93: Fire and explosion safety of static electricity. General requirements.
GOST 12026-76: Filter paper for laboratory application
GOST 12302-2013: Packs made of polymeric films and composite materials. General specifications
GOST 1341-84: Parchment
GOST 13646-68: Glass mercury thermometers designed for precise measurements
GOST 13805-76: Dry fermentative peptone designed for bacteriologic purposes
GOST 14919-83: Household electric ranges, electric plates and electric frying ovens
GOST 16317-87: Household electrical refrigeration devices
GOST 17206-96: Agar for microbiological investigations. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 21237-75: Meat. Methods of bacteriological analysis
GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods
GOST 23932-90: Laboratory glassware and equipment. General specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 26313-2014: Fruit and vegetables processing products. Rules of acceptance and sampling methods.
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26809.1-2014: Milk and milk products. Acceptance regulations, methods of sampling and for testing. Part 1. Milk, dairy, milk compounds and milk-contained products
GOST 26809.2-2014: Milk and milk products. The rules of test acceptance, methods of sampling and its preparation for the analysis. Part 2. Cow milk butter, spreads, cheese and cheese products, processed cheese and processed cheese products
GOST 2768-79: Acetone technical. Specifications
GOST 27987-88: Potentiometric analyzer of liquid, SSI. General specifications
GOST 28489-90: Light microscopes. Terms and definitions
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications
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 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 31339-2006: Fish, non-fish objects and products of their processing. Acceptance rules and sampling methods
GOST 31598-2012: Steam large sterilizers. General technical requirements and test methods
GOST 31659-2012: Food products. Methods for the detection of Salmonella spp
GOST 31747-2012: Food products. Methods for detection and quantity determination of coliformes
GOST 31761-2012: Мayonnaises and mayonnais sauces. General specifications
GOST 31904-2012: Food products. Methods of sampling for microbiological analyses
GOST 32010-2013: Food products. Method for detection of Shigella species bacteria
GOST 32031-2012: Food products. Methods for detection of Listeria monocytogenes
GOST 32189-2013: Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control
GOST 32261-2013: Butter. Specifications
GOST 32262-2013: Melted butter and milk fat. Specifications
GOST 32901-2014: Milk and milk products. Methods of microbiological analysis
GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications
GOST 4148-78: Reagents. Ferrous (II) sulphate 7-aqueous. Specifications
GOST 4198-75: Reagents. Potassium dihydrogen phosphate. Specifications
GOST 4233-77: Reagents. Sodium chloride. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 5556-81: Medical absorbent cotton
GOST 5962-2013: Grude ethyl alcohol from edible raw material. Specifications
GOST 6038-79: Reagents. D-glucose. Specifications
GOST 6687.0-86: Non-alcoholic industry products. Rules for acceptance and sampling methods
GOST 6709-72: Distilled water. Specifications
GOST 7702.2.0-2016: Products of poultry slaughter, semi-finished products from poultry meat and objects of the surrounding production environment. Sampling methods and preparing for microbiological examinations
GOST 9412-93: Medical gauze
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 ISO 10272-1-2013: Microbiology of food and animal feeding stuffs. Methods for detection and enumeration of Campylobacter spp. Part 1. Detection method
GOST ISO 11133-2016: Microbiology of food, animal feed and water. Preparation, production, storage and determination of working characteristics of nutrient media
GOST ISO 16140-2011: Microbiology of food and animal feeding stuffs. Protocol for the validation of alternative methods
GOST ISO 22118-2013: Microbiology of food and animal feeding stuffs. Polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens. Performance characteristics
GOST ISO 7218-2015: Microbiology of food and animal feed. General requirements and guidance for microbiological examinations
GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection
GOST R EN 13060-2011: Small steam sterilizers
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 4.2.2316-08: Methods for the control of bacteriological nutrient media
MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs
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
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
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