MR 11-3/278-09
МР 11-3/278-09
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Methods for detecting bacteria of the genus Salmonella in food using the Vidas / miniVidas analyzer manufactured by BioMerieux, France
Методы выявления бактерий рода Salmonella в пищевых продуктах с использованием анализатора Vidas/miniVidas производства фирмы "BioMerieux", Франция
Status: Effective
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Format: Electronic (pdf/doc)
Approved: Deputy Chief State Sanitary Doctor of the Russian Federation,
9/20/2001
SKU: RUSS383967
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 »
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 29-FZ: About quality and food safety
Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being
GOST 16317-87: Household electrical refrigeration devices
GOST 24104-88: General purpose and reference laboratory balances
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 R 50480-93: Food products. Method for detection of Salmonella
GOST R 51446-99: Microbiology. Food stuffs. General rules for microbiological examinations
GOST R 51935-2002: Steam large sterilizers. General technical requirements and test methods
GOST R 52814-2007: Food products. Method for the detection of Salmonella
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R ISO 7218-2008: Microbiology of foods and animal feed. General requirements and guide for microbiological research
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
SanPiN 2.3.2.560-96: Hygienic requirements for the quality and safety of food raw materials and food
SP 1.2.731-99: Safety work with microorganisms of III - IV groups pathogenicity and helminths
SP 1.3.2322-08: Safety of work with microorganisms of III-IV groups of pathogenicity (hazard) and agent of parasitogenic diseases
The Document is Referenced By:
GOST R 54354-2011: Meat and meat products. General requirements and methods of microbiological testing
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