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GOST 30519-97

ГОСТ 30519-97

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

Price: $168.00

English keywords: products; salmonella;


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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

GOST 1084-88: Spiced-salted and marinated herring

GOST 10979-2009: Special salted saury preservers. Specifications

GOST 11298-2002: Cold-smoked salmons and whitefishes. Specifications

GOST 16079-2002: Salted whitefishes. Specifications

GOST 16080-2002: Salted far eastern salmons. Specifications

GOST 16280-2002: Food grade agar. Specifications

GOST 18173-2004: Grained salmon caviar packed in cans. Specifications

GOST 19588-2006: Preserves of fish in special brine. Specifications

GOST 20056-2013: Preserves of oceanic fish in special brine. Specifications

GOST 20057-96: Frozen sea fish

GOST 20546-2006: Preserves of oceanic fish in spicy brine. Specifications

GOST 20845-2002: Frozen shrimps. Specifications

GOST 21607-2008: Frozen fish soups. Specifications

GOST 30314-2006: Frozen scallop fillet. Specifications

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

GOST 30390-95: Public catering. Products of catering. General specifications

GOST 30712-2001: Products of non-alcoholic industry. Methods of microbiological analysis

GOST 30726-2001: Food-stuffs. Methods for detection and determination of Escherichia coli

GOST 31449-2013: Raw cow's milk. Specifications

GOST 31450-2013: Drinking milk. Specifications

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GOST 31452-2012: Soured cream. Specifications

GOST 31454-2012: Kefir. Specifications

GOST 31455-2012: Ryazhenka. Specifications

GOST 31456-2013: Sour clotted milk. Specifications

GOST 31457-2012: Milk ice, ice-cream and plombir. Specifications

GOST 31654-2012: Food chicken eggs. Specifications

GOST 31658-2012: Skim milk-raw material. Specifications

GOST 31661-2012: Mechnikovskaya curdled milk. Specifications

GOST 31667-2012: Varenets. Specifications

GOST 31668-2012: Acidophilus milk. Specifications

GOST 31690-2013: Processеd cheese. General specifications

GOST 31702-2013: Airan. Specifications

GOST 31712-2012: Jams. General specifications

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GOST 32261-2013: Butter. Specifications

GOST 32262-2013: Melted butter and milk fat. Specifications

GOST 32263-2013: Soft cheeses. Specifications

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GOST 4570-2014: Sweets. General specifications

GOST 6052-2004: Pasteurized grain sturgeon caviar. Specifications

GOST 6481-97: Cold-smoked and dry-cured balyk products of sturgeon

GOST 7442-2002: Grain sturgeon caviar. Specifications

GOST 7444-2002: Cold-smoked and dry-cured balyk products from inconnu and nelma. Specifications

GOST 7445-2004: Hot-smoked sturgeons. Specifications

GOST 7448-2006: Salted fish. Specifications

GOST 7449-96: Salted salmon fish

GOST 813-2002: Cold-smoked herrings and Japanese sardine. Specifications

GOST 815-2004: Salted herrings. Specifications

GOST R 50763-2007: Public catering. Products of public catering. General specifications

GOST R 50763-95: Public catering. Products of catering. General specifications

GOST R 51174-98: Beer. General specifications

GOST R 51187-98: Semi-prepared ground meat products, stuffed dumplings, comminuted meat for child nutrition. General specifications

GOST R 51494-99: Frozen fillets of oceanic and marine fish. Specifications

GOST R 51495-99: Frozen squid. Specifications

GOST R 51561-2000: Chewing gum. General specifications

GOST R 51934-2002: Fruit paste. Specifications

GOST R 51985-2002: Maize starch. General specifications

GOST R 52185-2003: Concentrated fruit juices. Specifications

GOST R 52336-2005: Grained salmon caviar. Specifications

GOST R 52378-2005: Instant (noodle) macaroni products. General specifications

GOST R 52462-2005: Products bakery from wheat flour. General specifications

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GOST R 52674-2006: Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 52685-2006: Process(еd) cheeses. General specifications

GOST R 52686-2006: Chesses. General specifications

GOST R 52688-2006: Enzyme milk-clotting of animal origin dry. Specifications

GOST R 52697-2006: Frozen and cooled prepared baking mixes. General specifications

GOST R 52700-2006: Drinks with low quantity of alcohol. General specifications

GOST R 52791-2007: Canned milk. Dry milk. Specifications

GOST R 52817-2007: Jams. General specifications

KMS 1216:2011: Soybean product "Asparagus" (Fuju). Specifications

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

KMS 739:2003: Sausages liverwurst. General technical specifications (as amended by N 1)

KMS 845:2012: Frozen vareniks. Technical conditions

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

STB 742-2009: Fat products. General technical conditions

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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