GOST ISO 7218-2011

ГОСТ ISO 7218-2011

Microbiology of food products and fodders for animals. General requirements and recommendations for microbilogic researches.

Микробиология пищевых продуктов и кормов для животных. Общие требования и рекомендации по микробиологическим исследованиям

Status: Not effective - Superseded. Registration information 1392-st dated September 28, 2015 (the official website of Rosstandart); (IUS 4-2016)

This standard establishes general requirements and makes recommendations.

Настоящий стандарт устанавливает общие требования и дает рекомендации/варианты по трем основным направлениям: - внедрение стандартов Технического комитета ISO/TC 34/SC 9 или 34/SC 5 по обнаружению и подсчету микроорганизмов, здесь и далее называемых соответствующими «стандартами на конкретный метод испытания»; - надлежащая лабораторная практика для микробиологических лабораторий, исследующих пищевые продукты (в задачи настоящего стандарта не входит их описание, для этого имеются специальные справочники); - руководство по аккредитации микробиологических лабораторий (в настоящем стандарте описываются технические требования согласно приложению В стандарта ISO/IEC 17025 для аккредитации микробиологических лабораторий национальными органами). Настоящий стандарт распространяется на исследования бактерий, дрожжей и плесеней. Допускается применение настоящего стандарта при исследованиях паразитов и вирусов при условии дополнения конкретными рекомендациями. Настоящий стандарт не распространяется на исследования токсинов и других продуктов метаболизма (например аминов) микроорганизмов

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Format: Electronic (pdf/doc)
Page Count: 66

Approved: Federal Agency for Technical Regulation and Metrology, 12/13/2011

SKU: RUSS73310

Price: $820.62




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 007/2011 TR CU. On safety of products intended for children and adolescents » Regulations and standards (to TR CU 007/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 008/2011 TR CU. About toy safety » Regulations and standards (to TR CU 008/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 024/2011 TR CU. Technical regulations for oil and fat products » Regulations and standards (for TR CU 024/2011) »

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 » 4.4.10 Products of feed industry »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 3 Activities of testing laboratories » 3.1 Basic requirements for testing laboratories and their activities »

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 »


The Document is Replaced With:

GOST ISO 7218-2015: Microbiology of food and animal feed. General requirements and guidance for microbiological examinations

The Document References:

GOST ISO 11133-1-2011: Microbiology of food and animal feeding stuffs. Guidelines on preparation and production of culture media. Part 1. General guidelines on quality assurance for the preparation of culture media in the laboratory

GOST ISO 11133-2-2011: Microbiology of food and animal feeding stuffs. Guidelines on preparation and production of culture media. Part 2. Practical guidelines on performance testing of culture media

GOST ISO 16140-2011: Microbiology of food and animal feeding stuffs. Protocol for the validation of alternative methods

The Document is Referenced By:

GOST 10444.11-2013: Microbiology of food and animal feeding stuffs. Methods for detection and enumeration of mesophilic lactic acid bacteria

GOST 10444.12-2013: Microbiology of food and animal feeding stuffs. Methods for the detection and colony count of yeasts and moulds

GOST 10444.8-2013: Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of presumptive Bacillus cereus. Colony-count technique at 30 °C

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GOST 25134-2013: Brucellin VIEV. Specification

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GOST 27747-2016: Meat of rabbits (carcass of rabbits, rabbits-broilers and their parts). Specification

GOST 28085-2013: Medicine remedies biological for veterinary use. Method of bacteriological control of sterility

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GOST 31659-2012: Food products. Methods for the detection of Salmonella spp

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GOST 31710-2012: Milk and mik-based products. Detection of themrmoneuclease produced by coagulase-positive staphylococci

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GOST ISO 10272-1-2013: Microbiology of food and animal feeding stuffs. Methods for detection and enumeration of Campylobacter spp. Part 1. Detection method

GOST ISO 10273-2013: Microbiology of food and animal feeding stuffs. Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica

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GOST ISO 13307-2015: Microbiology of food and animal feed. Primary production stage. Sampling techniques

GOST ISO 16649-1-2015: Microbiology of food and animal feed. Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli (E. coli). Part 1. Methods of counting the colonies at 44 C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

GOST ISO 16649-2-2015: Microbiology of food and feed. Horizontal method for calculating beta-glucuronidase-positive Escherichia coli (E. coli). Part 2. The procedure for counting colonies at 44 ° C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

GOST ISO 17410-2013: Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of psychotropic microorganisms

GOST ISO 21527-1-2013: Microbiology of food and animal feeding stuffs. Method for the enumeration of yeasts and moulds. Part 1. Colony count technique in products with water activity greater than 0,95

GOST ISO 21527-2-2013: Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. Part 2. Colony count technique in products with water activity less than or equal 0,95

GOST ISO 21871-2013: Microbiology of food and animal feeding stuffs. Most probable number count and detection method for Bacillus cereus

GOST ISO 29981-2013: Milk products. Enumeration of presumptive bifidobacteria. Colony count technique at 37 °C

GOST ISO 4833-2015: Microbiology of food and feed. Horizontal microbial counting method. The method of counting colonies after incubation at 30 ° C

GOST ISO 6092-2015: Powdered milk. Determination of titratable acidity (Practical method)

GOST ISO 6785-2015: Milk and dairy products. Detection of Salmonella spp

GOST ISO 6887-1-2015: Microbiology of food and feed. Preparation of samples for testing, initial suspension and tenfold dilutions for microbiological examination. Part 1. General rules for the preparation of the initial suspension and tenfold dilutions

GOST ISO 6887-6-2015: Microbiology of food and animal feed. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 6. Specific rules for the preparation of samples taken at the primary production stage

GOST ISO 7218-2015: Microbiology of food and animal feed. General requirements and guidance for microbiological examinations

GOST ISO 7889-2015: Yoghurt. Counting of characteristic microorganisms. Method of counting colonies of microorganisms after incubation at a temperature of 37 ° C

GOST ISO 8607-2015: Product for reproduction. Frozen semen of breeding bulls. Enumeration of living aerobic microorganisms

GOST ISO/TS 11133-1-2014: Microbiology of food and animal feeding stuffs. Guidelines on preparation and production of culture media. Part 1. General guidelines on quality assurance for the preparation of culture media in the laboratory

GOST ISO/TS 21872-1-2013: Microbiology of food and animal feeding stuffs. Horizontal method for the detection of potentially enteropathogenic Vibrio spp. Part 1. Detection of Vibrio parahaemolyticus and Vibrio choleraе

GOST ISO/TS 21872-2-2013: Microbiology of food and animal feeding stuffs. Horizontal method for the detection of potentially enteropathogenic Vibrio spp. Part 2. Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae

GOST ISO/TS 22117-2013: Microbiology of food and animal feeding stuffs. Specific requirements and guidance for proficiency testing by interlaboratory comparison

GOST ISO/TS 22964-2013: Milk and Milk products. Determination of bacteria Enterobacter sakazakii

GOST R 50396.0-2013: Poultry meat, edible offal and semi-prepared products from poultry meat. Sampling methods and preparing for microbiological examinations

GOST R 52196-2011: Cooked sausage items. Specifications

GOST R 52306-2005: Poultry meat (carcasses of chickens, broiler-chickens and their cut parts) for children nutrition. Specifications

GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General specifications

GOST R 52819-2007: Canned goods from poultry meat for dietary (preventing) nutrition of toddlers. Specifications

GOST R 52820-2007: Turkey meat for children's nutrition. Specifications

GOST R 54607.9-2016: Public catering services. Methods of laboratory quality control of products catering. Part 9. Microbiological tests

GOST R 54646-2011: Liver sausages. Specifications

GOST R 54670-2011: Blood sausages. Specifications

GOST R 54672-2011: Raw smoked and raw jerked sausage products from poultry meat. General specifications

GOST R 54673-2011: Quail meat (carcasses). Specifications

GOST R 54674-2011: Poultry meat, edible offal and poultry meat ready-to-cook. Method for detection and determination of Staphylococcus aureus

GOST R 54675-2011: Geese meat (carcasses and their parts). Specifications

GOST R 54676-2011: Edible fats of a bird. Specifications

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GOST R ISO 13720-2011: Meat and meat products. Enumeration of presumptive Pseudomonas spp.

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GOST R ISO 6887-2-2013: Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 2. Specific rules for the preparation of meat and meat products

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