MU 1.1.3545-18
МУ 1.1.3545-18
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Methods for the accelerated determination of Campylobacter bacteria in food products and evaluation of their antibiotic resistance
Методы ускоренного определения бактерий рода Campylobacter в пищевой продукции и оценка их антибиотикорезистентности
Status: Effective
Guidelines on control methods establish accelerated methods for determination of thermophilic bacteria of the genus Campylobacter in food products and swabs from environmental objects, as well as the procedure for microbiological control for the presence of bacteria of the genus Campylobacter at enterprises in the poultry industry
Методические указания по методам контроля устанавливают ускоренные методы определения термофильных бактерий рода Саmpylobacter в пищевых продуктах и смывах с объектов окружающей среды, а также порядок проведения микробиологического контроля на наличие бактерий рода Campylobacter на предприятиях птицеперерабатывающей промышленности
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Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of the Russian Federation,
12/25/2018
SKU: RUSS375458
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 »
1.1 General requirements of sanitary-epidemiological regulation »
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 »
11 HEALTH »
11.020 Medical sciences and health care conditions in general »
11.020.10 General public health services »
The Document References:
Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being
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 12.1.004-91: Fire safety. General requirements
GOST 12.1.005-88: General sanitary requirements for working zone air
GOST 12.1.007-76: Noxious substances. Classification and general safety requirements
GOST 12.4.009-83: Fire-fighting equipment for protection of units. Basic types. Location and maintenance
GOST 12026-76: Filter paper for laboratory application
GOST 12302-83: Bags made of polymeric and composite materials. General specifications
GOST 1341-2018: Vegetable parchment. Specifications
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 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 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 2768-60: Acetone technical
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 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 31598-2012: Steam large sterilizers. General technical requirements and test methods
GOST 31904-2012: Food products. Methods of sampling for microbiological analyses
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 6709-72: Distilled water. Specifications
GOST 9412-93: Medical gauze
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 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 50396.0-2013: Poultry meat, edible offal and semi-prepared products from poultry meat. Sampling methods and preparing for microbiological examinations
GOST R 51447-99: Meat and meat products. Methods of primary sampling
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R EN 13060-2011: Small steam sterilizers
GOST R ISO 20776-1-2010: Clinical laboratory testing and in vitro diagnostic test systems. Susceptibility testing of infectious agents and evaluation of performance of antimicrobial susceptibility test devices. Part 1. Reference method for testing the in vitro activity of antimicrobial agents against rapidly growing aerobic bacteria involved in infectious diseases
MUK 4.2.1890-04: Determination of the sensitivity of microorganisms to antibacterial drugs
MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs
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
SanPiN 2.2.4.548-96: Hygienic requirements to occupational microclimate
SP 1.1.1058-01: Organization and procedures industrial monitoring of sanitary rules observance and sanitary epidemiological (preventive) measures
SP 1.2.1318-03: The procedure for issuing a sanitary-epidemiological conclusion on the possibility of working with pathogens of human infectious diseases of groups I-IV pathogenicity (danger), genetically modified microorganisms, toxic substances of biological origin and
SP 1.3.2322-08: Safety of work with microorganisms of III-IV groups of pathogenicity (hazard) and agent of parasitogenic diseases
SP 3.1.7.2816-10: Prevention of Campylobacteriosis in People
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