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Phospholipase A2 Aspergillus niger Aspergillus niger PLA-54 with the gene, coding phospholipase of pig pancreas from Aspergillus niger GAM-53 and DNA of pig pancreas Aspergillus niger PLA-54 with the gene, producing phospholipase A2 from Aspergillus niger GAM-53 (NRRL31<strong>22</strong> Aspergillus niger) Phospholipase C Pichia pastoris C with heterogeneous gene of phospholipase С Polygalactouronidase Trichoderma reesei or longibrachiatum Aspergillus niger Pullulanase Bacillus licheniformis Bacillus subtilis Bacillus deramificans 18-IN T13 13 Klebsiella planticola Aspergillus niger EPG-102 with the gene, producing polygalactouronidase from Aspergillus niger GAM-53 from NRRL31<strong>22</strong> Aspergillus niger Organism - donor Bacillus spp. Klebsiella spp. B. subtilis with pullulanase gene from B. acidopullulyticus А164delta5 Bacillus subtilis with pullulanase gene Bacillus deramificans 18-INT13 bakery products, phospholipide hydrolysis vegetable oils bakery products Asparaginase Aspergillus niger Aspergillus niger d- Aspergillus niger Lowering of the level of asparagine in bread, cereal and potato products Asparaginase Aspergillus oryzae A. oryzae with asparaginase gene from A. oryzae Urea amidolyase Saccharomyces cerevisiae ECMo01 with an increased expression of urea amidolyase beer Lowering of ethyl carbamate in fermented beverages
Glutaminase Bacillus subtilis B-D-glucosidase Aspergillus niger Trichoderma reesei Urease Lactobacillus fermentum alpha-galactosidase Morteirella vinaceae var. raffinoseutilizer - sugar from sugar beet Feedstuff, micronutrients and food additives Riboflavin Streptomyces griseus B. subtilus with excess production of riboflavin BAA to food, enriched products Beta-carotene Blakeslea trispora, received by means of co-fermentation of two strains of fungus(+) and (-) BAA to food, enriched products Nizin (preserving agent E- Lactococcus lactis subs. Lactococcus lactis subs. cheese spreads, 234) lactis lactis with the gene, coding stability to bacteriophages canned vegetables Lycopene Blakeslea trispora Recombinant strain BAA to food, enriched products Citric acid Candida guilliermondii Candida lipolytica Aspergillus niger Recombinant strain
Page 1 and 2: Registered with the Ministry of Jus
Page 3 and 4: No. 14, Article 1650, dated 1999),
Page 5 and 6: (the paragraph was introduced by Am
Page 7 and 8: 3.11. Pesticides shall be controlle
Page 9 and 10: 3.36. Application of food additives
Page 11 and 12: vitro using IgE, isolated from the
Page 13 and 14: Group II - food products containing
Page 15 and 16: Triacylglycerol lipase Aspergillus
Page 17 and 18: Cellulase Penicillium funiculosum T
Page 19 and 20: Pullulanase Klebsiella alrogenes Ba
Page 21: Glucose isomerase Streptomyces liva
Page 25 and 26: Lactobacillus casei Strains, posses
Page 27 and 28: Brevibacterium linens - Pediococcus
Page 29 and 30: B. stearothermophilus - B. thermort
Page 31 and 32: longibrachiatum Trichoderma reesei
Page 33 and 34: Candida holmii - Candida krusei - C
Page 35 and 36: а) examination of technological in
Page 37 and 38: Table 4 Standards for Sampling of F
Page 39 and 40: Powder-like Liquid Bacteria starter
Page 41 and 42: Plasmid profile of GMM (GMA), isola
Page 43 and 44: 5.10.11.2. Confirmation of generic
Page 45 and 46: ConsultantPlus: note: The numbering
Page 47 and 48: - when the food product contains vi
Page 49 and 50: All vehicles used for transportatio
Page 51: N FOOD ADDITIVES USED IN PRODUCTION
Page 54 and 55: 35. Nitrogen (E 941) In accordance
Page 56 and 57: 14. By-products of food and textile
Page 58 and 59: No. Table 12 MEASURES FOR PESTS AND
Page 60 and 61: 6.2. Pheromones - only in traps and
Page 62 and 63: No. Table 14 PROCESSING AIDS, WHICH
Page 64 and 65: VII. Sanitary-Epidemiological Requi
Page 66 and 67: carrying agent, which increases the
Page 68 and 69: Annex 1 to SanPin 2.3.2.1078-01, ap
Page 70 and 71: without flame cleaning of the surfa
Page 72 and 73:
Index, Group of Indicators Permissi
Page 74 and 75:
which exceeds 5 days, cut and vacuu
Page 76 and 77:
Index, group of products Microbiolo
Page 78 and 79:
Index, Group of Indicators Permissi
Page 80 and 81:
Dioxins : according to Clause 1.1.1
Page 82 and 83:
Index, group of products 1.1.10. .
Page 84 and 85:
modified atmosphere 1.1.11.4. Cooke
Page 86 and 87:
ne Pesticides : 0.1 Hexachlorocyclo
Page 88 and 89:
Page 90 and 91:
Index, Group of Products 1.1.17. Dr
Page 92 and 93:
Index, group of products 1.2. Milk
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(as amended by Amendments and Addit
Page 96 and 97:
1.2.2.4. Albumin mass from milk whe
Page 98 and 99:
Index, group of Indicators Permissi
Page 100 and 101:
Index, group of products Indicators
Page 102 and 103:
Microbiological indicators: (as ame
Page 104 and 105:
Index, group of products 1.2.11. Mi
Page 106 and 107:
Index, group of products 1.3. Fish,
Page 108 and 109:
Index, group of products 1.3.2. Can
Page 110 and 111:
Page 112 and 113:
Page 114 and 115:
aked, fried, boiled, in dressings,
Page 116 and 117:
Index, group of QMAFAn Microbiologi
Page 118 and 119:
crustaceans and other invertebrates
Page 120 and 121:
addition of vegetable oils, dressin
Page 122 and 123:
TOXIC EQUIVALENCY FACTORS (accordin
Page 124 and 125:
of grain (insects, mites) Pest cont
Page 126 and 127:
infestation by the causative agent
Page 128:
Page 131 and 132:
Microbiological indicators: Index,
Page 133 and 134:
East sweeties: - soft sweet type, k
Page 135 and 136:
Page 137 and 138:
- creamy 5 х 1Е4 0.01 - whipped
Page 139 and 140:
Index, group of products 1.5.6. Hon
Page 141 and 142:
sweet pepper 200 400 Marrow squashe
Page 143 and 144:
mixtures made of monocytogen es in
Page 145 and 146:
- chips and extruded products with
Page 147 and 148:
Page 149 and 150:
1.6.5.3. Concentrated tomato produc
Page 151 and 152:
other fruit and berry concentrates
Page 153 and 154:
Index, group of products 1.6.8. Spi
Page 155 and 156:
1.6.9.4. Chopped coconuts 0.01 25 1
Page 157 and 158:
Index, group of Indicators 1.7. Oil
Page 159 and 160:
margarines 1.7.3.4. Vegetable oilba
Page 161 and 162:
Page 163 and 164:
laevomycetin (chloramphenicol ) tet
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Index, group of products 1.8. Bever
Page 171 and 172:
Pseudomonas aeruginosa in 100 g are
Page 173 and 174:
1.8.5.3. Concentrates (liquid, past
Page 175 and 176:
1.8.6.4. Low-alcohol filtered paste
Page 177 and 178:
Microbiological indicators: (as ame
Page 179 and 180:
Page 181 and 182:
Page 183 and 184:
Index, group of products 1.9.4.1. F
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
1.9.14.6. Multicomponent dry soups,
Page 197 and 198:
- with dressing (mayonnaise, sauces
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Boiled and fried fish with marinade
Page 201 and 202:
- dumplings, 5 х 1Е2 1.0 - 1.0 -
Page 203 and 204:
Ready-to-eat poultry and fish dishe
Page 205 and 206:
Dibenzo-p-dioxin (PCDD) TOXIC EQUIV
Page 207 and 208:
1.10.3. BAA based on predominantly
Page 209 and 210:
Index, group of products 1.10.5.1.
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
QMAFAnM, 1 х 1Е4 CFU/g, not more
Page 217 and 218:
- BAA — liquid based on pure micr
Page 219 and 220:
-------------------------------- I
Page 221 and 222:
Black currant (mash) 11.6 >= 750 26
Page 223 and 224:
Alpha - tocopherol /polyunsaturated
Page 225 and 226:
Linoleic acid mg/l 4000 - 8000 - Hy
Page 227 and 228:
Linoleic acid mg/l 4000 - 8000 - Al
Page 229 and 230:
- along with lactose maltodextrin a
Page 231 and 232:
LIQUID FERMENTED MILK FORMULAS Coli
Page 233 and 234:
Coliform bacteria (coliforms) 1.0 M
Page 235 and 236:
2) Safety indices (in a ready-to-ea
Page 237 and 238:
2) Safety indices Indicators Permis
Page 239 and 240:
Pesticides : 0.55 hexachlorocyclohe
Page 241 and 242:
Page 243 and 244:
2) Safety indices Toxic elements: I
Page 245 and 246:
3.1.2.2. Dry milk free instant porr
Page 247 and 248:
3.1.2.3. Dry milk instant porridges
Page 249 and 250:
Dioxins not allowed (introduced by
Page 251 and 252:
monocytogenes Moulds, Yeast 100 50
Page 253 and 254:
products from vegetable s and with
Page 255 and 256:
Page 257 and 258:
3.1.4. Meat-Based Complementary Fee
Page 259 and 260:
3.1.4.2. Meat-Based Pasteurized Sau
Page 261 and 262:
Page 263 and 264:
3.1.5.1. Fish Canned Food Products
Page 265 and 266:
3.1.5.2. Fish and Vegetable Canned
Page 267 and 268:
1) Nutritional value (in 100 g of t
Page 269 and 270:
Nitrosamines: sum of N-Nitrosodimet
Page 271 and 272:
3.2.1.3. Meat Semi-Manufactured Pro
Page 273 and 274:
3.2.2. Bakery, Flour Confectionery
Page 275 and 276:
as amended by Amendments and Additi
Page 277 and 278:
Dioxins not allowed fish semimanufa
Page 279 and 280:
Pesticides : hexachlorocyclohexane
Page 281 and 282:
2) Safety indices (in ready -to-eat
Page 283 and 284:
Page 285 and 286:
2) Safety indices Indices Permissib
Page 287 and 288:
Indices Toxic elements: 2) Safety I
Page 289 and 290:
3.2.5. Canned Fruit and Vegetables
Page 291 and 292:
-------------------------------- No
Page 293 and 294:
Page 296 and 297:
3.3.2. Products Based on the Soya P
Page 298 and 299:
Page 300 and 301:
Antibiotics : laevomycetin (chloram
Page 302:
2) Safety indices Indices Permissib
Page 305 and 306:
1) (as amended by Amendments and Ad
Page 307 and 308:
3.3.5.1. Products without Phenylala
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
acitracin 0.02 (as amended by Amend
Page 315 and 316:
3.3.6.3. Freeze-Dried Products on V
Page 317 and 318:
Fat g/l 34 - 45 + (as amended by Am
Page 319 and 320:
Coliform bacteria (coliforms) 1.0 m
Page 321 and 322:
if produced with the use thereof; m
Page 323 and 324:
3.5.1. Milk and Soya Protein Isolat
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(introduced by Amendments and Addit
Page 327 and 328:
3.5.2. Milk and Grain Based Porridg
Page 329 and 330:
wheat, barley Т-2 toxin not allowe
Page 331 and 332:
3.5.3. Fruit and Vegetables Based P
Page 333 and 334:
Mycotoxins: Patuline Pesticides: he
Page 335 and 336:
substances cream Dioxins: not allow
Page 337 and 338:
3.6.1.9. Dry paracasein concentrate
Page 339 and 340:
Index, products Indicators Permissi
Page 341 and 342:
3.6.4.1. By-products of the livesto
Page 343 and 344:
Index, products group QMAFAnM, Prod
Page 345 and 346:
Page 347 and 348:
Pesticides: Hexachlorocyclohexane D
Page 349 and 350:
Page 351 and 352:
Index, products group 3.6.10. Other
Page 353 and 354:
2.3. natural metabolites: succinic
Page 355 and 356:
17. Arisarum Arisarum L. All specie
Page 357 and 358:
Sage, Spiny cocklebur) parts Fumito
Page 359 and 360:
Cowwheat 156. Melampyrum sp. oil fr
Page 361 and 362:
224. False sago palm Cycas circinal
Page 363 and 364:
Jateorhiza palmata 296. (Columba) J
Page 365 and 366:
330. Ferula gummosa Ferula gummosa
Page 367 and 368:
- sporogenous aerobic and anaerobic
Page 369 and 370:
14. Fried, jellied, salted, marinat
Page 371:
Index Products Group Salt-water Fis
Page 374:
Notes: 1) n/a - not allowed (Larva
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4.2. Tortoises 4.2.1. marine - - -
Page 380:
E120 Carmines(CARMINES) colouring a
Page 383:
E175 Gold (GOLD) colouring agent E1
Page 387:
E261 Potassium acetates (POTASSIUM
Page 391:
E329 Magnesium lactate, DL- (MAGNES
Page 396:
E352 Calcium malates (CALCIUM MALAT
Page 401:
E418 Gellan gum (GELLAN GUM) thicke
Page 407:
E462 Ethyl cellulose (ETHYL CELLULO
Page 413:
E495 Sorbitan monopalmitate, SPAN 4
Page 418 and 419:
E538 Calcium ferrocyanide (CALCIUM
Page 420:
E627 Disodium 5'-guanylate (DISODIU
Page 424 and 425:
E944 Propane (PROPANE) propellant E
Page 427:
E1403 Bleached starch (BLEACHED STA
Page 430 and 431:
powder from leaves and syrup thereo
Page 432 and 433:
No. Microorganisms Detected in Cann
Page 434 and 435:
-------------------------------- F
Page 436 and 437:
10.14 MU 4082-86 Methodological Ins
Page 438 and 439:
10.87 MU No. 2142-80 Methodological
Page 440 and 441:
27 GOST 10444.2-94 Food Products. M
Page 442 and 443:
97 MUK 4.2.1122-02 Arrangement of C
Page 444 and 445:
2. Glucocorticoids 2.1 Dexamethason
Page 447:
cattle milk 0.025 5.6. Flumequine c
Page 452 and 453:
6.8. Moxidectin 6.9. Doramectin 6
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Annex 13 (Reference) to SanPiN 2.3.
Page 456 and 457:
Mineral substances, mg Iron 14 Iodi
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Dry and liquid, lenten and fermente
Page 460 and 461:
16.18. Codex Alimentarius, v. 3, Ro
Page 462 and 463:
Annex 18 to SanPiN 2.3.2.1078-01 FO
Page 464:
Annex No. 3 to SanPiN 2.3.2.2804-10
Page 467 and 468:
Annex No. 21 to SanPin 2.3.2.2804-1
Page 469 and 470:
1.8 Streptomycin/ Dihydrostreptomyc
Page 471 and 472:
1.16. All substances of sulfanilami
Page 473:
1.24 Flumequine (quinolones) 1.25 C
Page 476 and 477:
1.28. Difloxacin Cattle cattle and
Page 478 and 479:
1.31 Erythromycin (macrolides) 1.32
Page 480 and 481:
kidneys 3 14R) - 2-ethyl- 3,4,10,13
Page 482 and 483:
1.40. Colistin (polymyxins) Bees ho
Page 484 and 485:
Eggs 0.7
Page 486 and 487:
1.53. Cloxacillin (penicillins) 1.5
Page 488 and 489:
Other types of Eggs 0.1 livestock f
Page 490 and 491:
2.11. Halofuginone All types of liv
Page 492:
3.6. Cyfluthrin cattle, goats 3.7.
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Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

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