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MUK 4.2.3143-13

МУК 4.2.3143-13

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




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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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