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| Official publication Reprint prohibited Reissue April 2010 |
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© Standards Publishing House. 1985 © STANDARTINFORM, 2010
It is allowed to process instruments by immersion in ethyl alcohol, followed by flambing.
2. MULTIPLE SAMPLING OPTIONS
2.1. Before sampling, visually determine the appearance of the packaging units and (or) the product that fell into the sample, and subdivide them into:
normal appearance, during the examination of which no deviations caused by the development of microorganisms were found;
suspicious in appearance, upon examination of which one or more deviations were found. which could arise as a result of microbial spoilage, as well as due to chemical and biochemical reactions in the product;
spoiled products, during the inspection of which obvious defects in packaging units and (or) the product were found: bombage, crackers. fermentation, mold. rotting, mucus, souring, etc.
Sampling from products is carried out for each type separately.
2.2. Basic concepts and general rules sampling - according to the normative and technical documentation for a specific type of product.
2.3. Samples of products for microbiological analyzes are taken before sampling for physicochemical and organoleptic analyses.
2.4. Samples from products are taken in an aseptic manner, which excludes microbial contamination of the product from the environment.
2.5. Samples of products for microbiological analyzes are taken into a sterile container, the throat of which is preliminarily burned in a burner flame. Samples are taken using sterile instruments.
2.6. The mass (volume) of a product sample is established in accordance with the regulatory and technical documentation for a specific type of product and must be sufficient for microbiological analyses.
2.6.1. If the mass (volume) of the product sample is equal to the mass (volume) of the product in the consumer rape that is included in the sample, then its contents are used.
2.6.2. If the mass (volume) of the product in consumer packaging is less than the mass (volume) of the sample, then it is formed from several units of products in consumer packaging (except for canned food).
2.6.3. From products in transport or consumer containers, the mass (volume) of which is greater than the mass (volume) of the sample, from unpacked products or in specialized vehicles, samples are taken by taking point samples from different places and from different depths, as well as from surface layers in contact with container, in one dish or each sample in a separate dish, depending on the purpose of the analysis.
2.7. If the mass (volume) of a product sample is not established in the regulatory and technical documentation for a specific type of product, then from each packaging unit included in the sample, the following is taken:
at least 1 pc. - from products in consumer packaging;
up to 1000 g (cm") - og products in shipping containers (lumpy, liquid, pasty, loose and mixed consistency).
3. PRODUCT SAMPLING METHODS
3.1. Sampling from lumpy products
3.1.1. Samples from lumpy products with a net weight of up to 1,000 g are taken according to clause 2.6.3.
Sampling is carried out with a spoon, ladle, tweezers or other tool, depending on the type and size of the product pieces. The sample is placed in a container or packaged in foil.
3.1.2. Samples from lumpy products weighing more than 1000 g are taken by one of the following methods:
cut off or cut out part of the product with a knife, saw or other tool. For square-shaped products, the cut is made perpendicular to the edge, for longitudinal-shaped products - perpendicular to the longitudinal axis, for spherical products - wedge-shaped. The sample is placed in a dish or packaged in foil;
the product is cut in several places with a knife and from the surface of the cut and the required number of pieces are taken from the depth of the product with a scalpel, which are transferred with tweezers into a wide-mouthed dish:
cut off the surface layer of the product with a thickness of 0.5 to 1 cm with a knife or wire, using a sampler (gimlet or probe), squeeze (squeeze) the product into a wide-mouthed dish. This process is repeated until then. until the required amount of mass (volume) of the sample is taken. When sampling from the depth of the product, it is drilled in different places to at least half the height:
from a hard or brittle product, samples are taken with a chisel or other tool.
3.2. Sampling of liquid or paste products
From a container with a capacity of up to 1000 cm j, a sample is taken with a pipette or a metal ladle. If the product is not uniform in height of the container, then its contents are thoroughly mixed before sampling.
From a container with a capacity of more than 1000 cm3, samples are taken from different depths of at least three layers of the product, into one container or each sample into a separate container, depending on the purpose of the analysis.
When sampling from a tank equipped with a tap, the tap is first washed, wiped with cotton wool soaked ethyl alcohol, and fired in a flame, then 1 to 10 cm of liquid is released (depending on the capacity of the tank and the diameter of the tap) and only after that samples are taken into the dish so that the required amount of liquid is released directly into the dish.
This method is not applicable for sampling from products containing alcohols.
3.3. Sampling from bulk products
A sample is taken from the product after it has been thoroughly mixed with a stirrer or ladle. A sample from a product that cannot be mixed is taken according to paragraph 2.6.3.
3.4. Sampling of products of mixed consistency
Samples are taken in such a way that they include all components in the ratio in which they are in the product.
It is allowed, depending on the characteristics of the controlled product, the purpose of the analysis and the expected microbial contamination, to take samples from each component separately.
4. TRANSPORT AND STORAGE
4.1. Each sample taken is labeled with labels indicating the product name, manufacturer, batch number, sampling date, microbiological analysis name, and signatures of the persons who took the sample.
4.2. The selected samples, intended for analysis outside the manufacturer, are sealed and sealed with the seal of the organization responsible for the controlled products, and transported to the laboratory.
4.3. Samples of frozen products are placed in an isothermal container (thermos, isothermal box) or covered with dry ice (CO2), or packed in another way that ensures the preservation of samples in a frozen state at a temperature not exceeding minus 15 "C.
4.4. Samples of canned food and products are transported in accordance with the conditions for the transportation of products established in the regulatory and technical documentation for each type of product.
4.5. Samples of perishable products are transported at a temperature of 5 * C for no more than 6 hours, with the exception of products for which special conditions for transportation of samples in normative and technical documentation.
NOTE FGUI "STANDARTINFORM"
On the first page, add the code: MKS 07.100.30 (index "National Standards".
Editor M.I. Maksimova Technical editor V.I. Prusakola Proofreader V.E. Nesterova Computer layout L.N. Zolotareva
Signed in nciaib on 14.05.2008. Format 60*S4 "ft. Offset paper. Garpira Times. Offset printing. Conv. print. 0.93.
Uch.-iml. 0.38. Edition 154 iki. Zach. 496.
FSUE STANDARDIIFORM*. 123995 Moscow. Garnet lane.. 4 w»w^o*tinfo.ru ill foil gostinfo.ru
Typed but FSUE "STANDARTIIFORM" on a PC.
Printed in the branch of the Federal State Unitary Enterprise "STANDARDIIFORM * - type. Moscow Printer*. 105062 Moscow. Lyalin per.. 6.
GOST 26668-85
Group H59
INTERSTATE STANDARD
FOOD AND TASTING PRODUCTS
Sampling methods for microbiological analyzes
Food stuff and food additives. Methods of sampling for microbiological analyses
ISS 07.100.30
OKSTU 9109
Introduction date 1986-07-01
Decree of the USSR State Committee for Standards dated December 4, 1985 N 3909, the introduction date was set as 07/01/86
The validity period was removed according to protocol N 3-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 5-6-93)
REPUBLICATION. April 2010
This International Standard applies to food and flavor products (other than dairy products) and specifies sampling methods for microbiological analyses.
The standard fully complies with ST SEV 3013-81.
1. EQUIPMENT AND MATERIALS
1. EQUIPMENT AND MATERIALS
1.1. The following equipment and materials are used for sampling:
gas or alcohol burners according to GOST 25336-82;
stainless steel knives and wire;
scalpels, tweezers according to GOST 21241-89, spatulas, spoons, ladle, chisels, stainless steel saws;
sampler (gimlet or probe) made of stainless steel;
wide-mouthed dishes with a lid;
metal foil;
Bacteriological Petri dishes according to GOST 25336-82;
plastic bags;
cotton wool;
rectified ethyl alcohol according to GOST 5962-67*;
__________________
* On the territory of the Russian Federation, GOST R 51652-2000 applies.
pipettes with a capacity of 10 to 100 cm3 in accordance with GOST 29227-91;
dishes with ground cork;
samplers special for sampling from the depth of the product;
stirrers made of stainless steel.
1.2. Utensils, instruments and materials that come into contact with the product during sampling are sterilized by one of the following methods:
saturated steam - for 30 minutes in an autoclave at a temperature of (121±1) °C;
hot air in the sterilizer:
with forced air circulation at a temperature of 170 to 175 °C for 60 minutes;
without forced air circulation at a temperature of 180 to 185 °C for 15 minutes, at a temperature of 160 to 165 °C for 120 minutes.
Tools are allowed to be processed by immersion in ethyl alcohol, followed by flaming.
2. SAMPLING METHODS
2.1. Before sampling, visually determine the appearance of the packaging units and (or) the product that fell into the sample, and subdivide them into:
normal in appearance, upon examination of which no abnormalities caused by the development of microorganisms were found;
suspicious in appearance, upon examination of which one or more deviations were found, which could arise both as a result of microbial spoilage and as a result of chemical and biochemical reactions in the product;
spoiled products, upon examination of which obvious defects in packaging units and (or) the product were found: bombing, crackers, fermentation, molding, rotting, sliming, souring, etc.
Sampling from products is carried out for each type separately.
2.2. Basic concepts and general rules for sampling - according to the normative and technical documentation for a specific type of product.
2.3. Samples of products for microbiological analyzes are taken before sampling for physico-chemical and organoleptic analyses.
2.4. Samples from products are taken in an aseptic manner, which excludes microbial contamination of the product from the environment.
2.5. Samples of products for microbiological analyzes are taken into a sterile container, the throat of which is preliminarily burned in a burner flame. Samples are taken using sterile instruments.
2.6. The mass (volume) of a product sample is established in accordance with the regulatory and technical documentation for a specific type of product and must be sufficient for microbiological analyses.
2.6.1. If the mass (volume) of the sample of the product is equal to the mass (volume) of the product in consumer packaging that is included in the sample, then its contents are used.
2.6.2. If the mass (volume) of the product in consumer packaging is less than the mass (volume) of the sample, then it is formed from several units of products in consumer packaging (except for canned food).
2.6.3. From products in transport or consumer containers, the mass (volume) of which is greater than the mass (volume) of the sample, from unpacked products or in specialized vehicles, samples are taken by taking point samples from different places and from different depths, as well as from surface layers in contact with container, in one dish or each sample in a separate dish, depending on the purpose of the analysis.
2.7. If the mass (volume) of a product sample is not established in the regulatory and technical documentation for a specific type of product, then from each packaging unit included in the sample, the following is taken:
at least 1 pc. - from products in consumer packaging;
up to 1000 g (cm) - from products in transport containers (lumpy, liquid, pasty, loose and mixed consistency).
3. PRODUCT SAMPLING METHODS
3.1. Sampling from lumpy products
3.1.1. Samples from lumpy products with a net weight of up to 1000 g are taken according to clause 2.6.3.
Sampling is carried out with a spoon, ladle, tweezers or other tool, depending on the type and size of the product pieces. The sample is placed in a container or packaged in foil.
3.1.2. Samples from lump products with a net weight of more than 1000 g are taken by one of the following methods:
cut off or cut out part of the product with a knife, saw or other tool. For square-shaped products, the cut is made perpendicular to the edge, for longitudinal-shaped products - perpendicular to the longitudinal axis, for spherical products - wedge-shaped. The sample is placed in a container or packaged in foil;
the product is cut in several places with a knife, and from the surface of the cut and from the depth of the product, the required number of pieces is taken with a scalpel, which is transferred with tweezers into a wide-mouthed dish;
cut off the surface layer of the product with a thickness of 0.5 to 1 cm with a knife or wire, using a sampler (gimlet or probe), squeeze (squeeze) the product into a wide-mouthed dish. This technique is repeated until the required amount of mass (volume) of the sample is taken. When sampling from the depth of the product, it is drilled in different places to at least half the height;
from a hard or brittle product, samples are taken with a chisel or other tool.
3.2. Sampling of liquid or paste products
From a container with a capacity of up to 1000 ml, a sample is taken with a pipette or a metal ladle. If the product is not uniform in height of the container, then its contents are thoroughly mixed before sampling.
From a container with a capacity of more than 1000 ml, samples are taken from different depths of at least three layers of the product, into one container or each sample into a separate container, depending on the purpose of the analysis.
When sampling from a tank equipped with a faucet, the faucet is first washed, wiped with cotton soaked in ethyl alcohol and burned in a flame, then 1 to 10 cm of liquid is released (depending on the capacity of the tank and the diameter of the faucet) and only then samples are taken in dish so that the required amount of liquid is discharged directly into the dish.
This method is not applicable for sampling from products containing alcohols.
3.3. Sampling from bulk products
A sample is taken from the product after it has been thoroughly mixed with a stirrer or ladle. A sample from a product that cannot be mixed is taken according to clause 2.6.3.
3.4. Sampling of products of mixed consistency
Samples are taken in such a way that they include all components in the ratio in which they are in the product.
It is allowed, depending on the characteristics of the controlled product, the purpose of the analysis and the expected microbial contamination, to take samples from each component separately.
4. TRANSPORT AND STORAGE
4.1. Each sample taken is labeled with labels indicating the name of the product, the manufacturer, the lot number, the date of sampling, the purpose of the microbiological analysis, and the signatures of the persons who took the sample.
4.2. The selected samples, intended for analysis outside the manufacturer, are sealed and sealed with the seal of the organization responsible for the controlled products, and transported to the laboratory.
4.3. Samples of frozen products are placed in an isothermal container (thermos, isothermal box) or covered with dry ice (CO), or packed in another way that ensures the preservation of samples in a frozen state at a temperature not exceeding minus 15 ° C.
4.4. Samples of canned food and products are transported in accordance with the conditions for the transportation of products established in the regulatory and technical documentation for each type of product.
4.5. Samples of perishable products are transported at a temperature of 5 °C for no more than 6 hours, with the exception of products for which special conditions are provided for the transportation of samples in the regulatory and technical documentation.
Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
Food products, canned food.
Methods of microbiological analysis:
Sat. GOSTs. - M.: Standartinform, 2010
|
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| Official publication Reprint prohibited Reissue April 2010 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||
© Standards Publishing House. 1985 © STANDARTINFORM, 2010
It is allowed to process instruments by immersion in ethyl alcohol, followed by flambing.
2. MULTIPLE SAMPLING OPTIONS
2.1. Before sampling, visually determine the appearance of the packaging units and (or) the product that fell into the sample, and subdivide them into:
normal in appearance, upon examination of which no abnormalities caused by the development of microorganisms were found;
suspicious in appearance, upon examination of which one or more deviations were found. which could arise as a result of microbial spoilage, as well as due to chemical and biochemical reactions in the product;
spoiled products, during the inspection of which obvious defects in packaging units and (or) the product were found: bombage, crackers. fermentation, mold. rotting, mucus, souring, etc.
Sampling from products is carried out for each type separately.
2.2. Basic concepts and general rules for sampling - according to the normative and technical documentation for a specific type of product.
2.3. Samples of products for microbiological analyzes are taken before sampling for physicochemical and organoleptic analyses.
2.4. Samples from products are taken in an aseptic manner, which excludes microbial contamination of the product from the environment.
2.5. Samples of products for microbiological analyzes are taken into a sterile container, the throat of which is preliminarily burned in a burner flame. Samples are taken using sterile instruments.
2.6. The mass (volume) of a product sample is established in accordance with the regulatory and technical documentation for a specific type of product and must be sufficient for microbiological analyses.
2.6.1. If the mass (volume) of the product sample is equal to the mass (volume) of the product in the consumer rape that is included in the sample, then its contents are used.
2.6.2. If the mass (volume) of the product in consumer packaging is less than the mass (volume) of the sample, then it is formed from several units of products in consumer packaging (except for canned food).
2.6.3. From products in transport or consumer containers, the mass (volume) of which is greater than the mass (volume) of the sample, from unpacked products or in specialized vehicles, samples are taken by taking point samples from different places and from different depths, as well as from surface layers in contact with container, in one dish or each sample in a separate dish, depending on the purpose of the analysis.
2.7. If the mass (volume) of a product sample is not established in the regulatory and technical documentation for a specific type of product, then from each packaging unit included in the sample, the following is taken:
at least 1 pc. - from products in consumer packaging;
up to 1000 g (cm") - og products in shipping containers (lumpy, liquid, pasty, loose and mixed consistency).
3. PRODUCT SAMPLING METHODS
3.1. Sampling from lumpy products
3.1.1. Samples from lumpy products with a net weight of up to 1,000 g are taken according to clause 2.6.3.
Sampling is carried out with a spoon, ladle, tweezers or other tool, depending on the type and size of the product pieces. The sample is placed in a container or packaged in foil.
3.1.2. Samples from lumpy products weighing more than 1000 g are taken by one of the following methods:
cut off or cut out part of the product with a knife, saw or other tool. For square-shaped products, the cut is made perpendicular to the edge, for longitudinal-shaped products - perpendicular to the longitudinal axis, for spherical products - wedge-shaped. The sample is placed in a dish or packaged in foil;
the product is cut in several places with a knife and from the surface of the cut and the required number of pieces are taken from the depth of the product with a scalpel, which are transferred with tweezers into a wide-mouthed dish:
cut off the surface layer of the product with a thickness of 0.5 to 1 cm with a knife or wire, using a sampler (gimlet or probe), squeeze (squeeze) the product into a wide-mouthed dish. This process is repeated until then. until the required amount of mass (volume) of the sample is taken. When sampling from the depth of the product, it is drilled in different places to at least half the height:
from a hard or brittle product, samples are taken with a chisel or other tool.
3.2. Sampling of liquid or paste products
From a container with a capacity of up to 1000 cm j, a sample is taken with a pipette or a metal ladle. If the product is not uniform in height of the container, then its contents are thoroughly mixed before sampling.
From a container with a capacity of more than 1000 cm3, samples are taken from different depths of at least three layers of the product, into one container or each sample into a separate container, depending on the purpose of the analysis.
When sampling from a tank equipped with a faucet, the faucet is first washed, wiped with cotton soaked in ethyl alcohol and burned in a flame, then 1 to 10 cm of liquid is released (depending on the capacity of the tank and the diameter of the faucet) and only then samples are taken into the container in such a way that the required amount of liquid is discharged directly into the container.
This method is not applicable for sampling from products containing alcohols.
3.3. Sampling from bulk products
A sample is taken from the product after it has been thoroughly mixed with a stirrer or ladle. A sample from a product that cannot be mixed is taken according to paragraph 2.6.3.
3.4. Sampling of products of mixed consistency
Samples are taken in such a way that they include all components in the ratio in which they are in the product.
It is allowed, depending on the characteristics of the controlled product, the purpose of the analysis and the expected microbial contamination, to take samples from each component separately.
4. TRANSPORT AND STORAGE
4.1. Each sample taken is labeled with labels indicating the product name, manufacturer, batch number, sampling date, microbiological analysis name, and signatures of the persons who took the sample.
4.2. The selected samples, intended for analysis outside the manufacturer, are sealed and sealed with the seal of the organization responsible for the controlled products, and transported to the laboratory.
4.3. Samples of frozen products are placed in an isothermal container (thermos, isothermal box) or covered with dry ice (CO2), or packed in another way that ensures the preservation of samples in a frozen state at a temperature not exceeding minus 15 "C.
4.4. Samples of canned food and products are transported in accordance with the conditions for the transportation of products established in the regulatory and technical documentation for each type of product.
4.5. Samples of perishable products are transported at a temperature of 5 * C for no more than 6 hours, with the exception of products for which special conditions are provided for the transportation of samples in the regulatory and technical documentation.
NOTE FGUI "STANDARTINFORM"
On the first page, add the code: MKS 07.100.30 (index "National Standards".
Editor M.I. Maksimova Technical editor V.I. Prusakola Proofreader V.E. Nesterova Computer layout L.N. Zolotareva
Signed in nciaib on 14.05.2008. Format 60*S4 "ft. Offset paper. Garpira Times. Offset printing. Conv. print. 0.93.
Uch.-iml. 0.38. Edition 154 iki. Zach. 496.
FSUE STANDARDIIFORM*. 123995 Moscow. Garnet lane.. 4 w»w^o*tinfo.ru ill foil gostinfo.ru
Typed but FSUE "STANDARTIIFORM" on a PC.
Printed in the branch of the Federal State Unitary Enterprise "STANDARDIIFORM * - type. Moscow Printer*. 105062 Moscow. Lyalin per.. 6.
GOST 26668-85
INTERSTATE STANDARD
FOOD AND TASTING PRODUCTS
SAMPLING METHODS FOR MICROBIOLOGICAL ANALYSIS
Official edition
Standartinform
INTERSTATE STANDARD
FOOD AND FLAVOR PRODUCTS Sampling methods for microbiological analyzes
Food stuff and food additives.
Methods of sampling for microbiological analyses
MKS 07.100.30 OKSTU 9109
Decree of the USSR State Committee for Standards dated December 4, 1985 No. 3909 established the introduction date
The validity period was removed according to protocol No. 3-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 5-6-93)
This International Standard applies to food and flavor products (other than dairy products) and specifies sampling methods for microbiological analyses.
The standard fully complies with ST SEV 3013-81.
1. EQUIPMENT AND MATERIALS
1.1. The following equipment and materials are used for sampling: gas or alcohol burners according to GOST 25336-82;
stainless steel knives and wire;
scalpels, tweezers according to GOST 21241-89, spatulas, spoons, ladle, chisels, stainless steel saws;
sampler (gimlet or probe) made of stainless steel; wide-mouthed dishes with a lid; metal foil;
Bacteriological Petri dishes according to GOST 25336-82;
plastic bags;
rectified ethyl alcohol according to GOST 5962-67* *; pipettes with a capacity of 10 to 100 cm 3 according to GOST 29227-91; dishes with ground cork;
samplers special for sampling from the depth of the product; stirrers made of stainless steel.
1.2. Utensils, instruments and materials that come into contact with the product during sampling are sterilized by one of the following methods:
saturated steam - for 30 minutes in an autoclave at a temperature of (121 ± 1) °C; hot air in the sterilizer;
with forced air circulation at a temperature of 170 to 175 °C for 60 minutes; without forced air circulation at a temperature of 180 to 185 °C for 15 minutes, at a temperature of 160 to 165 °C for 120 minutes.
* On the territory of the Russian Federation, GOST R 51652-2000 applies.
Official edition
Reprint prohibited
Reissue. April 2010
© Standards Publishing House, 1985 © STANDARTINFORM, 2010
Tools are allowed to be processed by immersion in ethyl alcohol, followed by flaming.
2. SAMPLING METHODS
2.1. Before sampling, visually determine the appearance of the packaging units and (or) the product that burst into the sample, and subdivide them into:
normal in appearance, upon examination of which no abnormalities caused by the development of microorganisms were found;
suspicious in appearance, upon examination of which one or more deviations were found, which could arise both as a result of microbial spoilage and as a result of chemical and biochemical reactions in the product;
spoiled products, upon examination of which obvious defects in packaging units and (or) the product were found: bombing, crackers, fermentation, molding, rotting, sliming, souring, etc.
Sampling from products is carried out for each type separately.
2.2. Basic concepts and general rules for sampling - according to the normative and technical documentation for a specific type of product.
2.3. Samples of products for microbiological analyzes are taken before sampling for physicochemical and organoleptic analyses.
2.4. Samples from products are taken in an aseptic manner, which excludes microbial contamination of the product from the environment.
2.5. Samples of products for microbiological analyzes are taken into a sterile container, the throat of which is preliminarily burned in a burner flame. Samples are taken using sterile instruments.
2.6. The mass (volume) of a product sample is established in accordance with the regulatory and technical documentation for a specific type of product and must be sufficient for microbiological analyses.
2.6.1. If the mass (volume) of the sample of the product is equal to the mass (volume) of the product in consumer packaging that is included in the sample, then its contents are used.
2.6.2. If the mass (volume) of the product in consumer packaging is less than the mass (volume) of the sample, then it is formed from several units of products in consumer packaging (except for canned food).
2.6.3. From products in transport or consumer containers, the mass (volume) of which is greater than the mass (volume) of the sample, from unpacked products or in specialized vehicles, samples are taken by taking point samples from different places and from different depths, as well as from surface layers in contact with container, in one dish or each sample in a separate dish, depending on the purpose of the analysis.
2.7. If the mass (volume) of a product sample is not established in the regulatory and technical documentation for a specific type of product, then from each packaging unit included in the sample, the following is taken:
at least 1 pc. - from products in consumer packaging;
up to 1000 g (cm 3) - from products in transport containers (lumpy, liquid, pasty, loose and mixed consistency).
3. PRODUCT SAMPLING METHODS
3.1. Sampling from lumpy products
3.1.1. Samples from lumpy products with a net weight of up to 1000 g are taken according to i. 2.6.3.
Sampling is carried out with a spoon, ladle, tweezers or other tool, depending on the type and size of the product pieces. The sample is placed in a container or packaged in foil.
3.1.2. Samples from lump products with a net weight of more than 1000 g are taken by one of the following methods:
cut off or cut out part of the product with a knife, saw or other tool. For square-shaped products, the cut is made perpendicular to the edge, for longitudinal-shaped products - perpendicular to the longitudinal axis, for spherical products - wedge-shaped. The sample is placed in a container or packaged in foil;
the product is cut in several places with a knife, and from the surface of the cut and from the depth of the product, the required number of pieces is taken with a scalpel, which is transferred with tweezers into a wide-mouthed dish;
cut off the surface layer of the product with a thickness of 0.5 to 1 cm with a knife or wire, using a sampler (gimlet or probe), squeeze (squeeze) the product into a wide-mouthed dish. This technique is repeated until the required amount of mass (volume) of the sample is taken. When sampling from the depth of the product, it is drilled in different places to at least half the height;
from a hard or brittle product, samples are taken with a chisel or other tool.
3.2. Sampling of liquid or paste products
From a container with a capacity of up to 1000 cm 3, a sample is taken with a pipette or a metal ladle. If the product is not uniform in height of the container, then its contents are thoroughly mixed before sampling.
From a container with a capacity of more than 1000 cm 3, samples are taken from different depths of at least three layers of the product, into one container or each sample into a separate container, depending on the purpose of the analysis.
When sampling from a tank equipped with a tap, the tap is first washed, wiped with cotton soaked in ethyl alcohol, and burned in a flame, then 1 to 10 cm 3 of liquid is released (depending on the capacity of the tank and the diameter of the tap) and only then samples are taken into the container in such a way that the required amount of liquid is discharged directly into the container.
This method is not applicable for sampling from products containing alcohols.
3.3. Sampling from bulk products
A sample is taken from the product after it has been thoroughly mixed with a stirrer or ladle. A sample from a product that cannot be mixed is taken according to paragraph 2.6.3.
3.4. Sampling from products of sour cream consistency
Samples are taken in such a way that they include all components in the ratio in which they are in the product.
It is allowed, depending on the characteristics of the controlled product, the purpose of the analysis and the expected microbial contamination, to take samples from each component separately.
4. TRANSPORT AND STORAGE
4.1. Each sample taken is labeled with labels indicating the name of the product, the manufacturer, the lot number, the date of sampling, the purpose of the microbiological analysis, and the signatures of the persons who took the sample.
4.2. The selected samples, intended for analysis outside the manufacturer, are sealed and sealed with the seal of the organization responsible for the controlled products, and transported to the laboratory.
4.3. Samples of frozen products are placed in an isothermal container (thermos, isothermal box) or covered with dry ice (C0 2), or packed in another way that ensures the preservation of samples in a frozen state at a temperature not exceeding minus 15 ° C.
4.4. Samples of canned food and products are transported in accordance with the conditions for the transportation of products established in the regulatory and technical documentation for each type of product.
4.5. Samples of perishable products are transported at a temperature of 5 °C for no more than 6 hours, with the exception of products for which special conditions are provided for the transportation of samples in the regulatory and technical documentation.
