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GOST R 52814-2007

ГОСТ Р 52814-2007

Food products. Method for the detection of Salmonella

Продукты пищевые. Метод выявления бактерий рода Salmonella

Status: Not effective - Canceled. Registration information 715-st from 09.11.2012 (official site of Rosstandart)

This standard applies to food products and establishes a method for identifying in a certain mass or volume of product bacteria of the genus Salmonella, including Salmonella Typhi and Salmonella Paratyphi. It is allowed to use chromogenic media for preliminary detection of bacteria of the genus Salmonella in oil and fat products.

Настоящий стандарт распространяется на пищевые продукты и устанавливает метод выявления в определенной массе или объеме продукта бактерий рода Salmonella, включая Salmonella Typhi и Salmonella Paratyphi. Допускается использование хромогенных сред для предварительного выявления бактерий рода Salmonella в масложировой продукции

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Format: Electronic (pdf/doc)

Approved: Federal Agency for Technical Regulation and Metrology, 12/27/2007

SKU: RUSS55481

Price: $198.00



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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 24363-80: Reagents. Potassium hydroxide. Specifications

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

GOST 4209-77: Reagents. Magnesium chloride 6-aqueous. Specifications

GOST 6672-75: Cover glasses for micropreparations. Specifications

GOST 6691-77: Reagents. Urea. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 9284-75: Slides for micropreparations. Specifications

GOST 9536-79: Isobutyl alcohol. Specifications

GOST R 51446-99: Microbiology. Food stuffs. General rules for microbiological examinations

GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications

GOST R ISO 7218-2008: Microbiology of foods and animal feed. General requirements and guide for microbiological research

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

GOST 1573-2011: Fish salted screened caviar. Specifications

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

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

GOST 20057-96: Frozen sea fish

GOST 20414-2011: Frozen squid cuttle. Specifications

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

GOST 21607-2008: Frozen fish soups. Specifications

GOST 30314-2006: Frozen scallop fillet. 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 3948-90: Frozen fish fillets

GOST 6052-2004: Pasteurized grain sturgeon caviar. Specifications

GOST 7442-2002: Grain sturgeon caviar. Specifications

GOST 7449-96: Salted salmon fish

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

GOST R 51174-2009: Beer. General specifications

GOST R 51331-99: Yoghurts. General specifications

GOST R 51493-99: Frozen eviscerated and uneviscerated fish. Specifications

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

GOST R 51495-99: Frozen squid. Specifications

GOST R 51865-2002: Macaroni products. General specifications

GOST R 51865-2010: Macaroni products. General specifications

GOST R 52100-2003: Spreads and melted blends. General specifications

GOST R 52141-2003: Ketchups. General specifications

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

GOST R 52177-2003: Food flavourings. General specifications

GOST R 52178-2003: Margarines. General 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 52336-2005: Grained salmon caviar. Specifications

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

GOST R 52405-2005: Dry children's foods. Porridges. General specifications

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

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

GOST R 52622-2006: Dried vegetables. General specifications

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

GOST R 52686-2006: Chesses. General specifications

GOST R 52687-2006: Fermented-milk product, enriched with bifidum bifidobacteria. Specifications

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

GOST R 52790-2007: Glazed curds. General specifications

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

GOST R 52811-2007: Fried bread products. General specifications

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

GOST R 52821-2007: Chocolate. General specifications

GOST R 52827-2007: Decorticated stone pine nuts. Specifications

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

GOST R 52961-2008: Bakery products from rye flour and rye-and-wheat flour. General specifications

GOST R 52969-2008: Butter. Specifications

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

GOST R 52971-2008: Melted butter and milk fat. Specifications

GOST R 52972-2008: Semihard cheeses. Specifications

GOST R 52973-2008: Mare's raw milk. Specifications

GOST R 52974-2008: Koumiss. Specifications

GOST R 52975-2008: Preserved milk products. Dried mare's milk. Specifications

GOST R 52989-2008: Sauces based on vegetable oils. General 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 53072-2008: Products bakery in wrapping. Specifications

GOST R 53085-2008: Fresh pastа products. General specifications

GOST R 53094-2008: Kvasses. General specifications

GOST R 53118-2008: Jams. General specifications

GOST R 53215-2008: Cashew kernels. Specifications

GOST R 53216-2008: Unshelled pistachio nuts. Specifications

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

GOST R 53353-2009: Grained salmon roe, frozen. 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 53436-2009: Canned milk. Milk and cream sweetened condensed. Specifications

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

GOST R 53438-2009: Whey dairy. Specifications

GOST R 53456-2009: Whey protein concentrate powders. Specifications

GOST R 53459-2009: Special beer. General specifications

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

GOST R 53493-2009: Albumin dairy. Specifications

GOST R 53496-2009: Whеat and rye dietetic bran. Specification

GOST R 53501-2009: Wheat starch. General specifications

GOST R 53502-2009: Process(ed) cheese food. General specifications

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

GOST R 53504-2009: Cottage cheese. Specifications

GOST R 53505-2009: Mechnikovskaya curdled milk. Specifications

GOST R 53506-2009: Acidophilus milk. Specifications

GOST R 53507-2009: Canned milk-containing sweetened condensed. General specifications

GOST R 53508-2009: Varenets. Specifications

GOST R 53511-2009: Wheat gluten. General 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 53587-2009: Cooked sausage from horse-flesh. Specifications

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

GOST R 53590-2009: Mayonnaises and mayonnaise sauces. General specifications

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

GOST R 53643-2009: Cooked pork products. Specifications

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

GOST R 53665-2009: Poultry meat, edible offal and ready-to-cook poultry meat. Method for detection of Salmonellae

GOST R 53666-2009: Farmer cheese’s mass «Оsobayа». Specifications

GOST R 53667-2009: Casein. Specifications

GOST R 53668-2009: Ayran. Specifications

GOST R 53796-2010: Milk fat replacer. Specifications

GOST R 53847-2010: Iced small fish. Specifications

GOST R 53848-2010: Frozen cooked mussel meat. Specifications

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

GOST R 53850-2010: Dried squid. Specifications

GOST R 53851-2010: Ovary caviar of sturgeons. Specifications

GOST R 53852-2010: Semi-smoked sausages of poultry meat. General specifications

GOST R 53876-2010: Potato starch. Specifications

GOST R 53897-2010: Glaze. General specifications

GOST R 53914-2010: Milk beverage. Specifications

GOST R 53944-2010: Food products of commercial poultry eggs processing. Microbiological analysis methods

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

GOST R 53947-2010: Canned compound sweetened condensed milk. Specifications

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

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

GOST R 53956-2010: Quick-frozen fruits. General specifications

GOST R 53957-2010: Pasteurized grained salmon caviar. Specifications

GOST R 53972-2010: Salted and fermented vegetables. General specifications

GOST R 54031-2010: Hazelnut kernels. Specifications

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

GOST R 54043-2010: Pork products smoked-cooked. Specifications

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

GOST R 54054-2010: Equivalents of cocoa butter and improvers of SOS-type cocoa butter. Specifications

GOST R 54085-2010: Food products. Method for detection of Shigella species bacteria

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

GOST R 54339-2011: Fermented milk-containing products. General 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 54355-2011: Culinary products of poultry meat. General specifications

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 54464-2011: Malt beverages. General specifications

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

GOST R 54540-2011: Canned milk. Condensed sweetened cooked milk. Specifications

GOST R 54646-2011: Liver sausages. Specifications

GOST R 54647-2011: Oxidized pregelatinized starch. Specifications

GOST R 54649-2011: Milk-containing dry canned foods. Specifications

GOST R 54656-2011: Macaroni products with enriching additives. General specifications

GOST R 54658-2011: Cocoa butter extenders of POP-type. Specifications

GOST R 54661-2011: Canned milk. Dry cream. Specifications

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

GOST R 54664-2011: Lactose. Specifications

GOST R 54665-2011: Albuminous cheeses. Specifications

GOST R 54670-2011: Blood sausages. Specifications

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

GOST R 54682-2011: Semi-products. Fruit and vegetable fillers. General specifications

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

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

GOST R 54731-2011: Pressed bakery yeast. 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 54845-2011: Baker’s dried yeast. Specifications

GOST R 55292-2012: Beer drinks. General specifications

GOST R 55295-2012: Macaroni products instant. General specifications

GOST R 55296-2012: Low protein macaroni products. General specifications

GOST R 55297-2012: Phosphate starch. Specification

GOST R 55300-2012: Sago. Specifications

GOST R 55316-2012: Malt maltose syrup. 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

GOST R ISO 17604-2011: Microbiology of food and animal feeding stuffs. Carcass sampling for microbiological analysis

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 947:2012: Closed sandwiches (sandwiches). General specifications

MR 11-3/278-09: Methods for detecting bacteria of the genus Salmonella in food using the Vidas / miniVidas analyzer manufactured by BioMerieux, France

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

MU 4.2.2723-10: Laboratory diagnosis of salmonellosis. Detection of Salmonella in food and environmental samples

MUK 4.2.2578-10: Sanitary-bacteriological research using split impedance method

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

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