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GOST 7702.2.3-93

ГОСТ 7702.2.3-93

Poultry meat, edible offal, ready-to-cook products. Method for detection of Salmonellae

Мясо птицы, субпродукты и полуфабрикаты птичьи. Метод выявления сальмонелл

Status: Not effective - Canceled in the Russian Federation. IUS 6-2010

The standard applies to intended for sale and industrial processing: poultry in the form of gutted, gutted and gutted with a set of offal and neck carcasses, parts obtained during their cutting, as well as boned and chopped; offal and semi-finished poultry. The standard establishes a method for identifying Salmonella.

Стандарт распространяется на предназначенные для реализации и промышленной переработки: мясо птицы в виде потрошеных, полупотрошеных и потрошеных с комплектом потрохов и шеей тушек, частей, полученных при их разделке, а также обваленное и измельченное; субпродукты и полуфабрикаты птичьи. Стандарт устанавливает метод выявления сальмонелл.

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Format: Electronic (pdf/doc)

Approved: Committee of the Russian Federation for Standardization, Metrology and Certification, 6/2/1994

SKU: RUSS54205

Price: $75.24

English keywords: bird; eggs;

National keywords: мясо; сальмонелла;

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The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.1 Products of meat and poultry industry »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.20 Poultry and eggs »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.20 Poultry and eggs »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N19 Test methods. Packaging. Marking »

National Standards for OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


The Document References:

GOST 28560-90: Food products. Method for detection of bacteria of Proteus, Morganella, Providencia genera

GOST 7702.2.0-95: Poultry meat, edible, offal ready-to-cook products. Methods for sampling and preparing of microbiological examinations

GOST R 50396.0-92: Poultry meat, edible offal, ready-to-cook products. Methods for sampling and preparing of microbiological examinations

The Document is Referenced By:

Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from

GOST 21784-76: Poultry meat

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

GOST 31657-2012: Offal of a bird. Specifications

GOST 7702.1-74: Poultry meat. Methods for chemical and microscopic analysis of meat freshness

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

GOST R 52418-2005: Mechanically separated chicken meat for children's food. Specifications

GOST R 52702-2006: Chicken meat (carcasses of chickens, broiler-chickens and their parts). Specifications

GOST R 53157-2008: Offal of a bird. Specifications

GOST R 53163-2008: Poultry meat of mechanical separation. Specifications

GOST R 53458-2009: Turkey meat (carcasses and their parts). General specifications

MR 02.036-08: Identification of pathogenic bacteria isolated during food control using the BAX System Q7

MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli

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

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