Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

--------------------------------
For fish semicanned foods not allowed in 1.0 g (cm 3 ) of product.
Table 5
Microbiological Safety Indicators (Industrial Sterility) of Drinking Sterilized Milk and Cream and other Milk-based
Products of Aseptic Filling
No.
п/п
Indicators Conditions and Permissible
Levels Meeting the Industrial
Sterility Requirements
1. Thermostatic holding at 37°С
for 3-5 days
--------------------------------
Shall be determined at sanitary and epidemiological expertise, at control of children and dietary food
products and repeated researches.
ConsultantPlus: note.
____ The Annex was not submitted for registration to the Ministry of Justice of the Russian Federation.
9. GENERAL TERMS AND DEFINITIONS
Absence of visible defects and
signs of spoilage (package
swelling, change in appearance
etc.)
2. Acidity, °Т Change of titrated acidity of
not more than by 2°Т
3. Quantity of mesophilic
aerobic and facultative
anaerobic microorganisms
Not more than 10 CFU/g (cm 3 )
4. Microscope slide Absence of bacterium cells
5. Organoleptic property Absence of change in taste and
consistence
Annex 9
(Reference)
to SanPiN 2.3.2.1078-01
For the purposes of these Sanitary Rules the following terms and definitions shall be used:
food products mean products in the natural or processed form, which are used for human food
(including children food products, dietary products), bottled drinking water, alcoholic beverages (including
beer), soft drinks, chewing gum and food staples, food additives and biologically active additives;
children food products mean food products designed for children under the age of 14 years and meeting
the physiological needs of the child's organism;
dietary products mean food products designed for therapeutic and preventive nourishment;
food staples mean the raw materials of plant, animal, microbial, mineral and synthetic origin and water
used for preparation of food products;
food additives mean natural or artificial substances and their compounds, specially introduced into food
products during the manufacturing process in order to give the food products certain properties and (or) to
preserve the quality of food products;
biologically active additives mean natural (identical to natural) biologically active substances, intended
for use together with food or for indtroducing into the food products composition;