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MR 11-3/278-09

МР 11-3/278-09

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


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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 »

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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