GOST R 51921-2002

ГОСТ Р 51921-2002

Food products. Methods for detection and determination of Listeria monocytogenes bacteria

Продукты пищевые. Методы выявления и определения бактерий Listeria monocytogenes

Status: Not effective - Canceled. Registration information 309-st dated 06/28/2013 (official site of Rosstandart)

This standard applies to food products, including products for children, medical and specialized foods: meat, including poultry meat, offal and meat products; fish, non-fish craft objects and products derived from them; milk and dairy products; margarine, mayonnaise, fresh and fresh-frozen vegetables, potatoes, vegetable salads and establishes a method for detecting and identifying bacteria of the species Listeria monocytogenes in them

Настоящий стандарт распространяется на пищевые продукты, в том числе на продукты детского, лечебного и специализированного питания: мясо, включая мясо птицы, субпродукты и мясные продукты; рыбу, нерыбные объекты промысла и продукты, вырабатываемые из них; молоко и молочные продукты; маргарин, майонез, свежие и свежезамороженные овощи, картофель, салаты из овощей и устанавливает метод выявления и определения в них бактерий вида Listeria monocytogenes

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Format: Electronic (pdf/doc)
Page Count: 20

Approved: Gosstandart of Russia, 7/12/2002

SKU: RUSS55444

Price: $138.57




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) » 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 » 4.4.1 Products of meat and poultry industry »

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 »

ISO classifier » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.20 Vegetables and their products »

National standards » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.20 Vegetables and their products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products »

National standards » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products » 67.100.01 Milk and dairy products in general »

National standards » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products » 67.100.01 Milk and dairy products in general »

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

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

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.01 Animal products in general »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.01 Animal products in general »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N11 Meat, meat products and cooking products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N12 Fats, animals and offal »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N14 Intestinal Products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N16 Poultry meat, eggs and their processed products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N17 Milk and dairy products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N21 Live fish and raw fish »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N24 Fish and fish products, chilled and frozen »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N25 Salted fish and fish products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N26 Fish and fish products cured, smoked and dried »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N27 Fish Cooking and Caviar »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N28 Other food and technical products offish industry »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N6 Oil and fat products » N61 Margarine and margarine products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N6 Oil and fat products » N65 Essential oils »

National Standards for KGS (State Standards Classification) » Latest edition » S Agriculture and forestry » S4 Vegetables and flowers » S42 Vegetables »

National Standards for KGS (State Standards Classification) » Latest edition » S Agriculture and forestry » S4 Vegetables and flowers » S43 Root crops and tubers »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Control methods (testing, analysis, measurements) »

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

National Standards for OKSTU » CROP, AGRICULTURE AND FORESTRY 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 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 13928-84: Stored up milk and cream. Acceptance rules, methods of sampling and preparation of samples for testing

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 25706-83: Magnifiers

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 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 30004.2-93: Mayonnaises. Sampling rules and test methods

GOST 30425-97: Canned foods. Method for determination of commercial sterility

GOST 31339-2006: Fish, non-fish objects and products of their processing. Acceptance rules and sampling methods

GOST 3145-84: Mechanical clocks with signal. General specifications

GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods

GOST 6672-75: Cover glasses for micropreparations. Specifications

GOST 7631-2008: Fish, non-fish objects and products from them. Methods of sensory and physical characteristics identification

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

GOST 9225-84: Milk and milk products. Methods of microbiological analysis

GOST 9792-73: Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis

GOST R 51447-99: Meat and meat products. Methods of primary sampling

GOST R 51448-99: Meat and meat products. Methods of test samples preparation for microbiological examination

GOST R 52179-2003: Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control

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

GOST R 53430-2009: Milk and milk products. Methods of microbiological analysis

SP 1.2.731-99: Safety work with microorganisms of III - IV groups pathogenicity and helminths

The Document is Referenced By:

GOST 21784-76: Poultry meat

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

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

GOST R 52175-2003: Milk ice, ice-cream and plombir. Specifications

GOST R 52196-2003: Cooked sausage items. Specifications

GOST R 52196-2011: Cooked sausage items. Specifications

GOST R 52253-2004: Butter and butter paste from cow milk. General specifications

GOST R 52306-2005: Poultry meat (carcasses of chickens, broiler-chickens and their cut parts) for children nutrition. Specifications

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

GOST R 52478-2005: Beef and veal for children's food production. Specifications

GOST R 52479-2005: Meat cooked sausage products for children's food. General specifications

GOST R 52601-2006: Meat. Dressing of beef into cuts. Specifications

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 52686-2006: Chesses. General specifications

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

GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General specifications

GOST R 52820-2007: Turkey meat for children's nutrition. Specifications

GOST R 52843-2007: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications

GOST R 52969-2008: Butter. Specifications

GOST R 52970-2008: Butter with flavouring components. Specifications

GOST R 52972-2008: Semihard cheeses. Specifications

GOST R 52986-2008: Meat. Dressing of pork into cuts. Specifications

GOST R 52992-2008: Semi-smoked sausages for children's nutrition. Specifications

GOST R 53008-2008: Semi-prepared poultry meat and poultry offal. General specifications

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

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

GOST R 53221-2008: Pigs for slaughter. Pork carcasses. Specifications

GOST R 53379-2009: Soft cheeses. Specifications

GOST R 53421-2009: Salted cheeses. Specifications

GOST R 53435-2009: Cream-raw material. Specifications

GOST R 53437-2009: Cheeses Suluguni and Sloistyi. Specifications

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

GOST R 53492-2009: Canned milk. Whey powders. Specifications

GOST R 53503-2009: Skim milk - raw material. Specifications

GOST R 53512-2009: Cheese products. General specifications

GOST R 53513-2009: Buttermilk and drinks on its base. Specifications

GOST R 53515-2009: Fried sausages. Specifications

GOST R 53516-2009: Cooked sausage items of poultry meat. General specifications

GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications

GOST R 53588-2009: Semi-smoked meat sausages. Specifications

GOST R 53591-2009: Semi-smoked sausages from horse-flesh. Specifications

GOST R 53645-2009: Cooked sausage products for child's nutrition. Specifications

GOST R 53847-2010: Iced small fish. Specifications

GOST R 53849-2010: Frozen pressed skinless cod fillet. Specifications

GOST R 53914-2010: Milk beverage. Specifications

GOST R 53946-2010: Canned milk. Dry milk for infant products manufacture. Specifications

GOST R 53948-2010: Condensed milk - raw materials. Specifications

GOST R 53952-2010: Drinking enriched milk. General specifications

GOST R 54034-2010: Meat. Mutton and lamb for children’s nutrition. Specifications

GOST R 54048-2010: Meat. Pork for children’s nutrition. Specifications

GOST R 54315-2011: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications

GOST R 54340-2011: Fermented dairy products and dairy compound products. General specifications

GOST R 54354-2011: Meat and meat products. General requirements and methods of microbiological testing

GOST R 54366-2011: Chilled meat by products blocks. Specifications

GOST R 54367-2011: Meat. Dressing of lamb and goat into cuts. Specifications

GOST R 54376-2011: Duck meat (carcasses and their parts). Specifications

GOST R 54520-2011: Meat. Dressing of veal into cuts. Specifications

GOST R 54663-2011: Cheese products for processing. Specifications

GOST R 54665-2011: Albuminous cheeses. Specifications

GOST R 54672-2011: Raw smoked and raw jerked sausage products from poultry meat. General specifications

GOST R 54673-2011: Quail meat (carcasses). Specifications

GOST R 54675-2011: Geese meat (carcasses and their parts). Specifications

GOST R 54676-2011: Edible fats of a bird. Specifications

GOST R 54683-2011: Frozen vegetables and their mixes. General specifications

GOST R 54704-2011: Frozen meat blocks. General specifications

GOST R 54753-2011: Cooked ham in casing for child nutrition. Specifications

GOST R 54754-2011: Semi-prepared boneless meat products in pieces for child nutrition. Specifications

GOST R 55335-2012: Meat. Horse-flesh for baby nutrition. Specifications

GOST R 55505-2013: Frozen food fish forcemeat. Specifications

GOST R 55624-2013: Desserts fruit, vegetable and fruit-and-vegetable frozen whipped. Specifications

GOST R 55625-2013: Sweet edible ice. Specifications

GOST R 55626-2013: Desserts sherbets whipped frozen. Specifications

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

MR 2.1.10.0067-12: Evaluation of the risk to public health when exposed to microbial factors contained in food. Methodical foundations, principles and evaluation criteria

MR 4.2.0079/1-13: Organization of laboratory diagnosis of infectious diseases, laboratory monitoring of environmental objects during mass events

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 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions

MUK 4.2.2884-11: Methods of microbiological control of environmental objects and food products using petrilar

MUK 4.2.3256-14: Microbiological measurement of the concentration of cells of the microorganism Yarrowia lipolytica 2kp VKPM Y-4043 in the air of the working area

MUK 4.2.3257-14: Microbiological measurement of the concentration of Yarrowia lipolytica 2kp VKPM Y-4043 in the atmospheric air of populated areas. Methodical instructions

ST RK 1063-2002: Cheeses. General specification

ST RK 1303-2004: Meat and meat products. Products national horse. Technical conditions

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