GOST R 51446-99
ГОСТ Р 51446-99
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Microbiology. Food stuffs. General rules for microbiological examinations
Микробиология. Продукты пищевые. Общие правила микробиологических исследований
Status: Not effective - Canceled. IUS 12-2009
The standard applies to food and establishes general rules for conducting microbiological research. The standard contributes to the validity of research, ensuring the identity of the general technical conditions of research methods used in various laboratories, achieving comparability of results obtained in different laboratories, and helping to protect the health of laboratory personnel by eliminating the risk of infection.
Стандарт распространяется на пищевые продукты и устанавливает общие правила проведения микробиологических исследований. Стандарт способствует ооснованности исследований, обеспечению идентичности общих технических условий приемов исследований, применяемых в различных лабораториях, достижению сопоставимости результатов, полученных в разных лаюораториях, и содействию по защите здоровья персонала лаборатории путем устранения опасности заражения.
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Format: Electronic (pdf/doc)
Page Count: 31
Approved: Gosstandart of Russia,
12/22/1999
SKU: RUSS69982
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
023/2011 TR CU. Technical regulations for fruit and vegetable juice products »
Regulations and standards (to TR CU 023/2011) »
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 »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Control methods (testing, analysis, measurements) »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Products of the meat and poultry industry (including egg products) »
The Document References:
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 R 51426-99: Microbiology. Feedstuffs, compound feeds, feed raw materials. General guidance for the preparation of dilutions for microbiological examination
The Document is Referenced By:
GOST R 50763-2007: Public catering. Products of public catering. General specifications
GOST R 51770-2001: Canned meat products for children of early age. General specifications
GOST R 52121-2003: Food chicken eggs. Specifications
GOST R 52196-2003: Cooked sausage items. Specifications
GOST R 52198-2003: Canned meat and vegetable products for children of early age feeding. Specifications
GOST R 52418-2005: Mechanically separated chicken meat for children's food. Specifications
GOST R 52478-2005: Beef and veal for children's food production. Specifications
GOST R 52479-2005: Meat cooked sausage products for children's food. General specifications
GOST R 52601-2006: Meat. Dressing of beef into cuts. Specifications
GOST R 52674-2006: Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications
GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications
GOST R 52688-2006: Enzyme milk-clotting of animal origin dry. Specifications
GOST R 52702-2006: Chicken meat (carcasses of chickens, broiler-chickens and their parts). Specifications
GOST R 52711-2007: Manufacturing of juice products. Microbiological control methods using special microbiological nutrient media
GOST R 52814-2007: Food products. Method for the detection of Salmonella
GOST R 52815-2007: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus
GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes
GOST R 52827-2007: Decorticated stone pine nuts. Specifications
GOST R 52830-2007: Microbiology of food and feeding stuffs. Method for the detection and enumeration of presumptive Escherichia coli. Most probable number technique
GOST R 52843-2007: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications
GOST R 52986-2008: Meat. Dressing of pork into cuts. Specifications
GOST R 52989-2008: Sauces based on vegetable oils. General specifications
GOST R 53008-2008: Semi-prepared poultry meat and poultry offal. General specifications
GOST R 53124-2008: Propolis. Antimicrobial activity
GOST R 53155-2008: Food egg liquid and dry products. Specifications
GOST R 53157-2008: Offal of a bird. Specifications
GOST R 53163-2008: Poultry meat of mechanical separation. Specifications
GOST R 53215-2008: Cashew kernels. Specifications
GOST R 53216-2008: Unshelled pistachio nuts. Specifications
GOST R 53221-2008: Pigs for slaughter. Pork carcasses. Specifications
GOST R 53353-2009: Grained salmon roe, frozen. Specifications
GOST R 53404-2009: Food eggs (turkey, guinea-fowl, quail, ostrich). Specifications
GOST R 53430-2009: Milk and milk products. Methods of microbiological analysis
GOST R 53504-2009: Cottage cheese. Specifications
GOST R 53505-2009: Mechnikovskaya curdled milk. Specifications
GOST R 53506-2009: Acidophilus milk. Specifications
GOST R 53508-2009: Varenets. Specifications
GOST R 53515-2009: Fried sausages. Specifications
GOST R 53588-2009: Semi-smoked meat sausages. Specifications
GOST R 53645-2009: Cooked sausage products for child's nutrition. Specifications
GOST R 53957-2010: Pasteurized grained salmon caviar. Specifications
GOST R ISO 10718-2005: Cork stoppers. Method for enumeration of colony-forming living microorganisms capable of growth in an alcoholic medium
KMS 1255:2013: Dough leavening agent "Tatymal". Specifications
KMS 738:2007: Cakes and pastries. General technical conditions
KMS 739:2003: Sausages liverwurst. General technical specifications (as amended by N 1)
KMS 882:2013: Cottage cheese products. Technical conditions
KMS 916:2003: Sweets national flour. General technical conditions
KMS 947:2012: Closed sandwiches (sandwiches). General specifications
Methodical recommendations 24FC/513: Determination of coliform bacteria and E.coli using chromogenic and fluorogenic indicator media produced by Merck (Germany). Methodological Recommendations
MR 11-3/278-09: Methods for detecting bacteria of the genus Salmonella in food using the Vidas / miniVidas analyzer manufactured by BioMerieux, France
MR 18.1.04-2005: Guidelines. The system of quality control of the analysis of environmental samples.
MR 4.2.0079/1-13: Organization of laboratory diagnosis of infectious diseases, laboratory monitoring of environmental objects during mass events
MU 2.1.4.1057-01: Organization of Internal Quality Control of Sanitary and Microbiological Analyses of Water
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 4.2.2046-06: 4.2 Control methods. Biological and microbiological factors. Methods for revelation and determination of vibrio parahaemolyticus in fish, non-finfish, products made of fish, water of surface water bodies and other sites
MUK 4.2.2316-08: Methods for the control of bacteriological nutrient media
MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs
MUK 4.2.2428-08: Method for the determination of bacteria Cronobacter spp. (Enterobacter sakazakij) in foods for young children
MUK 4.2.2429-08: Method for the determination of staphylococcal enterotoxins in food
MUK 4.2.2578-10: Sanitary-bacteriological research using split impedance method
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
ST RK 1035-2006: Cooked sausages. General technical conditions
ST RK 1063-2002: Cheeses. General specification
ST RK 1303-2004: Meat and meat products. Products national horse. Technical conditions
ST RK 1325-2005: Milk product with iodine additive Sheten. Specification
ST RK 1328-2005: Sweet, vanilla with raisin and without raisin cake cheeses. Specification
ST RK 1336-2005: Fermented milk product for children Baldyrgan. Specification
ST RK 1470-2005: Canned fish. General specification
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