GOST 29185-91

ГОСТ 29185-91

Food products. Methods for detection and quantity determination of sulphite-reducing clostridium

Продукты пищевые. Методы выявления и определения количества сульфитредуцирующих клостридий

Status: Not effective - Superseded. Information about the registration of 1174-st from 09/23/2014 (the official website of Rosstandart); (IUS 10-2015)

This standard applies to food products and establishes a method for detecting sulphite-reducing clostridia in a specific weight of a food product and two methods for determining their number: the most probable number method and the method of planting in agar

Настоящий стандарт распространяется на пищевые продукты и устанавливает метод выявления в определенной навеске пищевого продукта сульфитредуцирующих клостридий и два метода определения их количества: метод наиболее вероятного числа и метод посева в агаризованную среду

Choose Language: 
Format: Electronic (pdf/doc)
Page Count: 7

Approved: USSR Standardization and Metrology Committee, 12/23/1991

SKU: RUSS61070

Price: $47.43

English keywords: clostridia; food microbiology; products;



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) » 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 is Replaced With:

GOST 29185-2014: Microbiology of food and animal feeding stuffs. Methods for detection and enumeration of sulphite-reducing bacteria growing under anaerobic conditions

The Document References:

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

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 29184-91: Food products. Methods for detection and quantity determination of family Enterobacteriaceae

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

GOST 6672-75: Cover glasses for micropreparations. Specifications

GOST 9284-75: Slides for micropreparations. Specifications

GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

The Document is Referenced By:

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

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GOST 31780-2012: Cooked sausage from horse-flesh. Specifications

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GOST 31793-2012: Grained salmon roe, frozen. Specifications

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GOST 31802-2012: Cooked sausage products for children's food. General specifications

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GOST 32005-2012: Frozen cooked mussel meat. Specifications

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GOST 32063-2013: Ketchups. General specifications

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GOST 32752-2014: Cooled by-products for child nutrition. Specifications

GOST 32772-2014: Klipfish. Specifications

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GOST 32887-2014: Small sausages for infant's nutrition. Specifications

GOST 32900-2014: Venison products. Specifications

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GOST 32914-2014: Freeze-dried meat for children nutrition. Specifications

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GOST 6052-2004: Pasteurized grain sturgeon caviar. Specifications

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

GOST 7368-2013: Pressed sturgeon caviar. Specifications

GOST 7442-2002: Grain sturgeon caviar. Specifications

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

GOST 7448-2006: Salted fish. Specifications

GOST 7449-96: Salted salmon fish

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GOST R 52141-2003: Ketchups. General specifications

GOST R 52177-2003: Food flavourings. General specifications

GOST R 52196-2003: Cooked sausage items. Specifications

GOST R 52196-2011: Cooked sausage items. Specifications

GOST R 52336-2005: Grained salmon caviar. Specifications

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

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GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General 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 53353-2009: Grained salmon roe, frozen. Specifications

GOST R 53515-2009: Fried sausages. Specifications

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

GOST R 53587-2009: Cooked sausage from horse-flesh. Specifications

GOST R 53588-2009: Semi-smoked meat sausages. 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 53848-2010: Frozen cooked mussel meat. 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 53957-2010: Pasteurized grained salmon caviar. Specifications

GOST R 54043-2010: Pork products smoked-cooked. 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 54646-2011: Liver sausages. Specifications

GOST R 54670-2011: Blood sausages. Specifications

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

GOST R 55334-2012: Meat and meat containing pate. Specifications

GOST R 55367-2012: Brawns. Specifications

GOST R 55455-2013: Boiled-smoked meat sausages. Specifications

GOST R 55456-2013: Dry sausages. Specifications

GOST R 55485-2013: Fat products. Specifications

GOST R 55486-2013: Grain caviar of sturgeons. Specifications

GOST R 55499-2013: Products of poultry meat. General specifications

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

GOST R 55574-2013: Meat pate for child food. Specifications

GOST R 55791-2013: Smoked and jerked products of chicken broilers meat. Specifications

GOST R 55795-2013: Pork products baked and fried. Specifications

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GOST R 55948-2014: Preserves of scallop fillet in sauce. Specifications

KMS 997:2005: Baking powders (improvers). Technical specifications

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

MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions

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

STB 126-2011: Cooked sausages. General technical conditions

STB 1427-2003: Pickled, boiled and salted mushrooms. General 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 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 971-2013: Liver sausages. General technical conditions

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