GOST 9958-81

ГОСТ 9958-81

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

Price: $198.00




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

GOST 11109-90: Domestic cotton gauze. General specifications

GOST 11773-76: Reagents. Sodium phosphate dibasic. Specifications

GOST 12026-76: Filter paper for laboratory application

GOST 13739-78: Immersion oil for microscopy. Technical requirements. Methods of testing

GOST 13805-76: Dry fermentative peptone designed for bacteriologic purposes

GOST 14261-77: Hydrochloric acid super pure. Specifications

GOST 16317-87: Household electrical refrigeration devices

GOST 171-81: Pressed bakery yeast. Specifications

GOST 17206-96: Agar for microbiological investigations. Specifications

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

GOST 195-77: Reagents. Sodium sulphite. Specifications

GOST 20015-88: Chloroform. Specifications

GOST 20729-75: Nutrient media.

GOST 20730-75: Nutrient media.

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods

GOST 21240-89: Medical scalpels and knives

GOST 21241-89: Medical pincers

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 245-76: Reagents. Sodium dehydrogenate phosphate dehydrate. Specifications

GOST 2493-75: Reagents. Potassium phosphate, dibasic 3-aqueous. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 27068-86: Reagents. Sodium thiosulphate 5-aqueous. Specifications

GOST 28498-90: Liquid-in-glass thermometers

GOST 29169-91: Laboratory glassware. One-mark pipettes

GOST 3164-78: Medical petrolatum. Specifications

GOST 4025-95: Domestic meat mincers. Specifications

GOST 4148-78: Reagents. Ferrous (II) sulphate 7-aqueous. Specifications

GOST 4159-79: Reagents. Iodine. Specifications

GOST 4198-75: Reagents. Potassium dihydrogen phosphate. Specifications

GOST 4201-79: Reagents. Sodium bicarbonate. Specifications

GOST 4208-72: Reagents. Ammonium ferrous sulphate. Specifications

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

GOST 4232-74: Reagents. Potassium iodide. Specifications

GOST 4233-77: Reagents. Sodium chloride. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4523-77: Reagents. Magnesium sulphate 7-aqueous. Specifications

GOST 4530-76: Reagents. Calcium carbonate. Specifications

GOST 5556-81: Medical absorbent cotton

GOST 5833-75: Reagents. Saccharose. Specifications

GOST 5962-67: Rectified ethyl alcohol. Specifications

GOST 6259-75: Reagents. Glycerin. Specifications

GOST 6672-75: Cover glasses for micropreparations. Specifications

GOST 6691-77: Reagents. Urea. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 7031-75: Quartzy sand for fine ceramics

GOST 8253-79: Calcium carbonate precipitated. Specifications

GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications

GOST 9284-75: Slides for micropreparations. Specifications

GOST 9412-77: Medical gauze. Specifications

GOST 9569-2006: Paraffined paper. Specifications

GOST 975-88: Crystalline dextrose hydrate. Specifications

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

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

GOST 23670-79: Cooked sausages, frankfurters and small sausages, meat loafs

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

Methodical recommendations 2-4-87-37-14: Methodological recommendations on the organization of the primary life support of the population in emergency situations and the operation of temporary accommodation facilities for the affected population

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

ST RK 1000-97: Cooked sausages. With the use of food additives. Technical conditions

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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