GOST 29184-91
ГОСТ 29184-91
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Food products. Methods for detection and quantity determination of family Enterobacteriaceae
Продукты пищевые. Методы выявления и определения количества бактерий семейства Еntеrоbасtеriаceae
Status: Not effective - Canceled in the Russian Federation. Registration information 598-st dated November 30, 2010 (the official website of Rosstandart) IUS 12-2011
This standard applies to food products and establishes a method for detecting bacteria of the family Enterobacteriaceae in a certain weight of food and two methods for determining their number: the method of the most probable number and the method of planting on the surface of a selective-diagnostic environment
Настоящий стандарт распространяется на пищевые продукты и устанавливает метод выявления в определенной навеске пищевого продукта бактерий семейства Enterobacteriaceae и два метода определения их количества: метод наиболее вероятного числа и метод посева на поверхность селективно-диагностической среды
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Format: Electronic (pdf/doc)
Approved: USSR Standardization and Metrology Committee,
12/23/1991
SKU: RUSS62052
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) »
033/2013 TR CU. On safety of milk and dairy products »
Regulations and standards (to 033/2013 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 24104-88: 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 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
The Document is Referenced By:
Decision 19: On the list of international and regional (interstate) standards, and in case of their absence - national (state) standards through the application of which on a voluntary basis compliance with the requirements of the Technical Regulation of the Customs Union "Technical regulation on fruit and vegetable juice products" is ensured. (TR CU 023/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards that contain the rules and methods of research (tests) and measurements, including the rules of sampling necessary for the application and implementation of the requirements of Technical Regulation of the Customs Union Technical Regulation on Fruit and Vegetable Juice Products (TR CU 023/2011) and conformity assessment of the objects of technical regulation
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
GOST 20056-97: Preserved specially salted oceanic fish
GOST 29185-91: Food products. Methods for detection and quantity determination of sulphite-reducing clostridium
GOST 30726-2001: Food-stuffs. Methods for detection and determination of Escherichia coli
GOST 31747-2012: Food products. Methods for detection and quantity determination of coliformes
GOST 7983-99: Toothpastes. General specifications
GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes
GOST R 54374-2011: Poultry meat, edible offal and ready to cook products. Methods for detection and quantity determination of coliform bacteria
GOST R 70354-2022: Meat and meat products. General requirements and test procedures for justification of shelf life
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
MU 2.3.2.1830-04: Microbiological and molecular genetic evaluation of food products obtained using genetically modified microorganisms
MU 2.3.2.2789-10: Guidelines for the sanitary-epidemiological assessment of the safety and functional potential of probiotic microorganisms used for food production
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
MUK 4.2.2428-08: Method for the determination of bacteria Cronobacter spp. (Enterobacter sakazakij) in foods for young children
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 4.2.2884-11: Methods of microbiological control of environmental objects and food products using petrilar
PR 50.3.004-96: 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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