Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

Generic (Specific) Belonging
of GMM in Food
Additional Types of Hygienic Testings for Examination of GMM (GMA)
Potential Risk Factor Control Test
Mold fungi Production of mycotoxins;
antibiotics
Yeast- saccharomyces Extra production of ethanol;
allergenicity
Table 3
5.10.8. Microbiological assessment is required for all types of food products derived from/ or with the use of
GMM or GMA:
- containing GMM in the living state – fermented milk, probiotic products, unpasteurized fermented
beverages and beer, ready meat products, prepared using starter cultures;
- containing GMM or GMA in inviable state (which were inactivated in the process of manufacturing (heattreated
fermented milk products, certain types of fermented beverages and pasteurized beer).
5.10.9. Microbiological assessment of GMM and GMA used for food production include:
Determination of mycotoxigenicity of GMM; genes
encoding production of mycotoxins; determination of
mycotoxins in food products derived from/ or with the
use of GMM or GMA; definition of antibiotics in the
product
Concentration of ethanol in the product; structural
and mass distribution (protein profile) in the product
or other tests confirming allergenicity
Streptomyces Production of antibiotics Determination of antibiotics in the product
Spore bacilli Extra proteolytic activity;
hemolytic activity; formation
of antibiotic substances
Enterococci Formation of N-nitrosamines,
histamine; antibiotic resistance
Lactobacilli
heterofermentative
Excess formation of D (-) - lactic
acid
Tests for acute toxicity of the product; hemolysis of
erythrocytes under the influence of GMM;
determination of antibiotics in the product
Determination of histamine, N-nitrosamines in the
product; identification of resistance genes to
vancomycin and rifampicinum
Determination of concentration of D (-) - lactic acid in
the product
- determination of quantity in 1 g of the product and its authenticity (confirmation of generic and species
belonging by microbiological methods) of technological microflora;
- comparative analysis of phenotypic properties of GMM, of the strain-recipient or referent (control) strain;
- determination of pathogenic properties of GMM, the strain-recipient and the reference (control) strain
(adhesiveness, invasiveness, virulence) in vitro and in vivo.
Food products, in which GMM (GMA) are completely inactivated, or from which they are released during the
manufacturing process, are subject to microbiological assessment to confirm the absence of living cells of
technological microflora or producer strain in the mass (volume) of the product established by scientific and
technical documentation, but not less than in 1 g.
5.10.10. Microbiological assessment shall be carried out in accordance with the approved regulations and
methodical documents.
5.10.11. Molecular genetic assessment of the food products derived from/ or with the use of GMM (GMA);
GMM and GMA isolated from food products, shall be carried out in accordance with the approved methodical
documents and shall include the following:
5.10.11.1. Identification of marker genes using PCR. As marker genes for each group of microorganisms (lactic
acid, yeast, fungi, bacilli, etc.) shall be selected antibiotic resistance genes, vector sequences, selective
markers, "ori" sequences, auxotrophic sequences most frequently used in the design of GMM.