GOST 9958-81
ГОСТ 9958-81
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Sausage products and meat products. Methods of bacteriological analysis
Колбасные изделия и продукты из мяса. Методы бактериологического анализа
Status: Not effective - Canceled in the Russian Federation
The standard applies to sausages (stuffed, boiled, half-smoked, cooked-smoked, raw smoked, liver and blood sausages, meat loaves, sausages, wieners, pastes, brawn, jelly), meat products (pork, beef, lamb, meat other types of livestock and poultry) and establishes methods for bacteriological analysis: determining the total number of microbes; determination of coliform bacteria; definitions of Salmonella bacteria; detection of protea bacteria; determination of coagulase-positive staphylococci; determination of sulfite regenerating clostridia.
Стандарт распространяется на колбасные изделия (фаршированные, вареные, полукопченые, варено-копченые, сырокопченые, ливерные и кровяные колбасы, мясные хлебы, сосиски, сардельки, паштеты, зельцы, студни), продукты из мяса (из свинины, говядины, баранины, из мяса других видов убойного скота и птицы) и устанавливает методы бактериологического анализа: определения общего количества микробов; определения бактерий группы кишечной палочки; определения бактерий из рода сальмонелл; определения бактерий группы протея; определения коагулазоположительных стафилококков; определения сульфитвосстанавливающих клостридий.
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
12/31/1981
SKU: RUSS61569
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) »
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 »
ISO classifier »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.10 Meat and meat products »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.10 Meat and meat products »
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) »
As a Replacement Of:
GOST 9958-74: Sausage products and meat products. Methods for bacteriological analysis
The Document References:
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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The Document is Referenced By:
Decision 198: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, as a result of which application on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On safety of meat and meat products" (ТР ТС 034/2013), 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
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
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 12600-67: Dry sausages for export. Specifications
GOST 16131-86: Dry sausages
GOST 16290-86: Cooked smoked sausages
GOST 16351-86: Semi -smoked sausages
GOST 16594-85: Uncooked smoked pork products
GOST 17482-85: Pork products baked and fried
GOST 18236-85: Cooked pork products
GOST 18255-85: Smoked and cooked pork products
GOST 18256-85: Pork products,
GOST 20402-2014: Stuffed cooked sausages. Specifications
GOST 20402-75: Stuffed boiled sausages
GOST 23670-2019: Cooked meat sausages. Technical specifications
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GOST 25311-82: Feeding flour of animal origin. Methods for bacteriological analysis
GOST 30390-95: Public catering. Products of catering. General specifications
GOST 31498-2012: Cooked sausage products for child's nutrition. Specifications
GOST 31501-2012: Fried sausages. Specifications
GOST 31639-2012: Cooked sausage items of poultry meat. General specifications
GOST 31779-2012: Semi-smoked sausages for children's nutrition. Specifications
GOST 31780-2012: Cooked sausage from horse-flesh. Specifications
GOST 31785-2012: Semi-smoked meat sausages. Specifications
GOST 31786-2012: Semi-smoked sausages from horse-flesh. Specifications
GOST 31790-2012: Cooked pork products. Specifications
GOST 31802-2012: Cooked sausage products for children's food. General specifications
GOST 32752-2014: Cooled by-products for child nutrition. Specifications
GOST 32784-2014: Meat jellies in casings and broth jellies. Specifications
GOST 32785-2014: Products of horsemeat. Specifications
GOST 32900-2014: Venison products. Specifications
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST R 50455-92: Meat and meat products. Determination of Salmonellae (reference method)
GOST R 50763-95: Public catering. Products of catering. General specifications
GOST R 51187-98: Semi-prepared ground meat products, stuffed dumplings, comminuted meat for child nutrition. General specifications
GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria
GOST R 52196-2003: Cooked sausage items. Specifications
GOST R 52196-2011: Cooked sausage items. Specifications
GOST R 52479-2005: Meat cooked sausage products for children's food. General specifications
GOST R 52688-2006: Enzyme milk-clotting of animal origin dry. Specifications
GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General specifications
GOST R 52992-2008: Semi-smoked sausages for children's nutrition. 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 53852-2010: Semi-smoked sausages of poultry meat. General specifications
GOST R 54043-2010: Pork products smoked-cooked. Specifications
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
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 55485-2013: Fat products. Specifications
GOST R 55499-2013: Products of poultry meat. General specifications
KMS 1005:2005: Raw fats of beef, mutton and swine. General specifications
KMS 1286:2015: Cured meat products (basturma). General technical conditions
KMS 739:2003: Sausages liverwurst. General technical specifications (as amended by N 1)
KMS 788:2008: Boiled national sausage products. General technical specifications
KMS 790:2008: Smoked national sausage products. General technical specifications
KMS 936:2004: National horse meat products. Technical specifications
Methodical guidelines 2657: Guidelines for sanitary and bacteriological control at catering and food trade enterprises
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MR 02.036-08: Identification of pathogenic bacteria isolated during food control using the BAX System Q7
MU 3177-84: Guidelines for conducting state sanitary supervision of incoming food raw materials and food products
MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products
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 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs
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 4.2.590-96: Methodical instructions "Bacteriological studies using the microbiological rapid analyzer" Bak Trak 4100 "
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
Requirements: Medical and biological requirements and sanitary standards for the quality of food raw materials and food products
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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ST RK 1029-2000: Culinary products. General technical conditions
ST RK 1035-2006: Cooked sausages. General technical conditions
ST RK 1131-2002: Dry-cured sausages. Technical conditions
ST RK 1132-2002: Meat pates. General technical conditions
ST RK 1134-2002: Meat cream "Bolashak". General technical conditions
ST RK 1303-2004: Meat and meat products. Products national horse. Technical conditions
ST RK 1333-2005: Cooked smoked sausages. Technical conditions
ST RK 1334-2005: Smoked sausages. Technical conditions
ST RK 1335-2005: Semi-finished meat culinary. Schnitzel chopped special
ST RK 1353-2005: Sausages boiled "Halal". General technical conditions
ST RK 975-94: Cooked meat products. Technical conditions
STB 1020-2008: Natural semi-finished meat products. General technical conditions
STB 126-2011: Cooked sausages. General technical conditions
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
STB 974-2001: Frozen dumplings. General technical conditions
STB 988-2002: Meat. Pork in carcasses and half carcasses
STB GOST R 51921-2011: Food products. Methods for the detection and determination of bacteria Listeria monocytogenes
Turkmenistan Guidelines for the development and application of standards: Guidelines for the development and application of standards for unavoidable losses and waste of materials in construction
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