GOST 30519-97
ГОСТ 30519-97
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Food products. Method for detection of Salmonella
Продукты пищевые. Метод выявления бактерий рода Sаlmоnеllа
Status: Not effective - Canceled in the Russian Federation. Registration information 441-st dated 12/27/2007 (official website of Rosstandart); IUS 7-2008
This standard applies to food products and establishes a method for identifying bacteria of the genus Salmonella in a specific weight of product.
Настоящий стандарт распространяется на пищевые продукты и устанавливает метод выявления в определенной навеске продукта бактерий рода Salmonella
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Format: Electronic (pdf/doc)
Approved: Gosstandart of Russia,
4/16/1998
SKU: RUSS52355
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
021/2011 TR CU. About food safety »
Regulations and standards (to ТР ТС ТС 021/2011) »
Evidence base (TR CU, Technical Regulation of the Customs Union) »
029/2012 TR CU. Safety requirements for food additives, flavors and processing aids »
Regulations and standards (by 029/2012 TR CU) »
Evidence base (TR CU, Technical Regulation of the Customs Union) »
033/2013 TR CU. On safety of milk and dairy products »
Regulations and standards (to 033/2013 TR CU) »
Evidence base (TR CU, Technical Regulation of the Customs Union) »
034/2013 TR CU. On safety of meat and meat products »
Regulations and standards (to 034/2013 TR CU) »
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 »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
National standards »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N0 General rules and regulations for food industry »
N09 Test methods. Packaging. Marking »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Control methods (testing, analysis, measurements) »
The Document References:
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 24104-2001: Laboratory scales. General technical requirements
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 4209-77: Reagents. Magnesium chloride 6-aqueous. Specifications
GOST 6672-75: Cover glasses for micropreparations. Specifications
GOST 6691-77: Reagents. Urea. Specifications
GOST 9284-75: Slides for micropreparations. Specifications
GOST 9536-79: Isobutyl alcohol. Specifications
The Document is Referenced By:
Decision 81: About the list of standards as a result of which application on a voluntary basis the observance of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013), and the list of standards containing rules and methods of researches (tests) and measurements, including rules of sampling necessary for application and execution of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013) and realization of an estimation (acknowledgement) of conformity of production
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GOST 16080-2002: Salted far eastern salmons. Specifications
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GOST 815-2004: Salted herrings. Specifications
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GOST R 52378-2005: Instant (noodle) macaroni products. General specifications
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KMS 1217:2011: Confectionery glaze. Technical conditions
KMS 1219:2011: Dungan starch noodles "Fyn-Tez". Technical specifications
KMS 1227:2011: Special Koumiss. General technical conditions
KMS 1234:2012: Syrups "Zdorovye". General specifications
KMS 1255:2013: Dough leavening agent "Tatymal". Specifications
KMS 738:2007: Cakes and pastries. General technical conditions
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KMS 882:2013: Cottage cheese products. Technical conditions
KMS 916:2003: Sweets national flour. General technical conditions
KMS 946:2012: Instant pasta with flavor additives. General technical conditions
KMS 947:2012: Closed sandwiches (sandwiches). General specifications
KMS 997:2005: Baking powders (improvers). Technical specifications
MR 02.036-08: Identification of pathogenic bacteria isolated during food control using the BAX System Q7
MU 4.2.2723-10: Laboratory diagnosis of salmonellosis. Detection of Salmonella in food and environmental samples
MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
MUK 4.2.1955-05: Method for detection and determination of bacteria of the genus Salmonella and Listeria monocytogenes based on DNA-RNA hybridization analysis
MUK 4.2.2428-08: Method for the determination of bacteria Cronobacter spp. (Enterobacter sakazakij) in foods for young children
MUK 4.2.762-99: Methods of microbiological control of finished products with cream
MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli
PR 50.3.004-96: Rules for the certification of food products and food raw materials
Resolution 21: Rules for the certification of food products and food raw materials
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
ST RK 1060-2002: Milk whey-based drinks with a filler. General specification
ST RK 1061-2002: Milk products. Snezhok. General specification
ST RK 1063-2002: Cheeses. General specification
ST RK 1067-2015: Dairy products. Cottage Cheese Products General Specifications
ST RK 1107-2002: Milk products. Pudding. General specification
ST RK 1108-2002: Milk products. Souffle. General specification
ST RK 1303-2004: Meat and meat products. Products national horse. Technical conditions
ST RK 1324-2015: Fortified drinking milk. General technical conditions
ST RK 1325-2005: Milk product with iodine additive Sheten. Specification
ST RK 1328-2005: Sweet, vanilla with raisin and without raisin cake cheeses. Specification
ST RK 1331-2005: Canned meat. Assorted meat for breakfast. General technical conditions
ST RK 1471-2005: National fermented-milk product TAN. Specification
ST RK 1759-2008: Beef. Technical conditions
ST RK 1760-2008: Cow milk. Specification
ST RK 1761-2008: Eviscerated and uneviscerated fast-frozen fish. General requirements
ST RK 1791-2008: Fish semi-product products. Fish sticks, cleaned fish, chopped products, bread or egg roll. General requirements
ST RK 1801-2008: Fish fillet, fish mince, fish fillet and fish mince mixtures fast-frozen. General requirements
ST RK 418-2013: Salted cheeses. Specification
STB 1020-2008: Natural semi-finished meat products. General technical conditions
STB 1028-96: Diabetic canned fruits and vegetables. General specifications
STB 1202-2000: Semi-finished chocolate production. Chocolate mass and chocolate icing. General technical conditions
STB 1205-2000: Prefabricated chocolate production. Cocoa cake and cocoa powder production. Technical specifications
STB 1207-2000: Fat glaze. General specifications
STB 126-2011: Cooked sausages. General technical conditions
STB 1323-2002: Sour-milk cheeses. Technical specifications
STB 1373-2009: Cheeses. Specifications
STB 1427-2003: Pickled, boiled and salted mushrooms. General specifications
STB 1467-2004: Ice-cream. General specifications
STB 1552-2005: Dairy products. Yoghurts. General specifications
STB 1552-2012: Yogurt. General specifications
STB 1598-2006: Cow milk. Requirements for procurement
STB 1858-2009: Dry milk. General specifications
STB 1859-2009: Kefir for children. Specifications
STB 1890-2008: Butter from cow's milk. General specifications
STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions
STB 1963-2009: Noodles. General specifications
STB 1996-2009: Products of smoked sausage and dry-cured salami. General technical conditions
STB 2016-2009: Oil and fat food products. Margarines and spreads. General specifications
STB 2083-2010: Green fresh vegetables. Requirements for the purchases, deliveries, and sales
STB 2190-2011: Soft cheese. General specifications
STB 2206-2011: Fermented milk products. General specifications
STB 2219-2011: Milk whey powder. General specifications
STB 2263-2012: Skimmed milk - raw material. Specifications
STB 2277-2012: Cream - raw material. Specifications
STB 2285-2012: Sauces based on vegetable oils. General specifications
STB 2494-2017: Curd paste for feeding children of preschool and school age. General specifications
STB 295-2008: Smoked and dried sausage products. General technical conditions
STB 335-98: Pork products. General technical conditions
STB 735-94: Beef products. General technical conditions
STB 736-2008: Processed cheese. General specifications
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STB 880-2016: Mineral natural medicinal-table waters. General specifications
STB 922-94: Snack breakfasts. General specifications
STB 927-2008: Baking sweets. General specifications
STB 954-94: Food concentrates. Semi-finished bakery products. General specifications
STB 970-2007: Kefir. General specifications
STB 971-2013: Liver sausages. General technical conditions
STB 974-2001: Frozen dumplings. General technical conditions
STB 983-95: Food concentrates. First and second lunch dishes. General specifications
STB 991-95: Food concentrates. Sweet dishes. General specifications
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