GOST 30518-97
ГОСТ 30518-97
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Food products. Methods for detection and quantity determination of coliformes
Продукты пищевые. Методы выявления и определения количества бактерий группы кишечных палочек (колиформных бактерий)
Status: Not effective - Canceled in the Russian Federation. Registration information 443-st dated 12/27/2007 (official site of Rosstandart); IUS 11-2008
This standard applies to food products and instructs the method of detecting coliform bacteria in a specific food sample and three methods for determining their number: the most probable number method and the methods of sowing in or on agar selective diagnostic media
Настоящий стандарт распространяется на пищевые продукты и устнавливает метод выявления в определенной навеске пищевого продукта колиформных бактерий и три метода определения их количества: метод наиболее вероятного числа и методы посева в или на агаризованные селективно-диагностические среды
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Format: Electronic (pdf/doc)
Approved: Gosstandart of Russia,
4/16/1998
SKU: RUSS61026
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 10444.3-85: Canned foods. Method for determination of mesophilic airobes and facultative-anairobes
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 9284-75: Slides for micropreparations. 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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Methodical recommendations 24FC/513: Determination of coliform bacteria and E.coli using chromogenic and fluorogenic indicator media produced by Merck (Germany). Methodological Recommendations
MU 2.3.2.1935-04: The order and organization of control over food products obtained from/or using genetically modified microorganisms and microorganisms having genetically modified analogs
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
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
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ST RK 1328-2005: Sweet, vanilla with raisin and without raisin cake cheeses. Specification
ST RK 1471-2005: National fermented-milk product TAN. Specification
ST RK 1733-2015: Milk and dairy products. General technical conditions
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 2069-2015: Dairy products. General technical conditions
ST RK 2799-2015: Sour cream from the recombined cream. General technical conditions
ST RK 418-2013: Salted cheeses. Specification
ST RK 84-2015: National Kazakh dairy products Irimshik. Technical conditions
STB 1020-2008: Natural semi-finished meat products. General technical conditions
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 1467-2004: Ice-cream. General specifications
STB 1552-2005: Dairy products. Yoghurts. General specifications
STB 1859-2009: Kefir for children. Specifications
STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions
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 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 742-2009: Fat products. General technical conditions
STB 922-94: Snack breakfasts. General specifications
STB 927-2008: Baking sweets. General specifications
STB 970-2007: Kefir. General specifications
STB 971-2013: Liver sausages. General technical conditions
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