MUK 4.2.3143-13
МУК 4.2.3143-13
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Determination of the antibiotic activity of enzymes of microbial (bacterial and fungal) origin for use in the food industry
Определение антибиотической активности ферментных препаратов микробного (бактериального и грибного) происхождения, предназначенных для использования в пищевой промышленности
Status: Effective - Introduced for the first time
Guidelines establish the procedure for applying the method of controlling antibiotic activity in enzyme preparations of microbial (bacterial and fungal) origin, intended for use in the food industry.
Методические указания устанавливают порядок применения метода контроля антибиотической активности в ферментных препаратах микробного (бактериального и грибного) происхождения, предназначенных для использования в пищевой промышленности.
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Format: Electronic (pdf/doc)
Approved: Federal Service for Supervision of Consumer Rights Protection and Human Well-Being,
11/26/2013
SKU: RUSS291760
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 »
4.4.1 Products of meat and poultry industry »
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 12026-76: Filter paper for laboratory application
GOST 13646-68: Glass mercury thermometers designed for precise measurements
GOST 13805-76: Dry fermentative peptone designed for bacteriologic purposes
GOST 17206-96: Agar for microbiological investigations. Specifications
GOST 17299-78: Technical ethyl alcohol. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 18300-87: Technical rectified ethyl alcohol. Specifications
GOST 19881-74: Potentiometric analyzers for pH-control of milk and dairy products. General specifications
GOST 23932-90: Laboratory glassware and equipment. General specifications
GOST 24363-80: Reagents. Potassium hydroxide. 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 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 4198-75: Reagents. Potassium dihydrogen phosphate. Specifications
GOST 4204-77: Reagents. Sulphuric acid. Specifications
GOST 4233-77: Reagents. Sodium chloride. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 6709-72: Distilled water. Specifications
GOST ISO 7218-2011: Microbiology of food products and fodders for animals. General requirements and recommendations for microbilogic researches.
GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications
GOST R 51935-2002: Steam large sterilizers. General technical requirements and test methods
GOST R 52501-2005: Water for analytical laboratory use. Specifications
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R 54004-2010: Food products. Methods of sampling for microbiological analyses
GOST R EN 13060-2011: Small steam sterilizers
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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