GOST 10444.1-84 PDF

Full title and description

GOST 10444.1-84 — "Canned foods. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis". The standard specifies procedures and formulations used when preparing reagents, stains, indicators and culture media applied in microbiological testing of canned food products.

Abstract

This standard provides methods and requirements for preparing laboratory reagents, staining solutions, indicators and a range of culture media used in microbiological examination of canned foods. It covers apparatus, materials, sterilization conditions, pH control, composition of certain media (e.g., cooked‑meat medium, nutrient agar variants), and handling/packaging of prepared media for analysis. The document includes normative references and was issued with at least one formal amendment.

General information

• Status: Listed as a published GOST with recorded amendment(s); catalogues and standards sellers list it as current/active in registries but users should confirm national applicability for regulatory use.
• Publication date: 1984 edition; introduced into force 01 July 1985 (date of implementation noted in registries).
• Publisher: Issued under the USSR / CIS GOST system (State Committee for Standards / Межгосударственный стандарт authorities); later managed within the national/regional GOST repositories.
• ICS / categories: 07.100.30 — Food microbiology (microbiology of the food chain).
• Edition / version: 1984 edition (designation -84); contains at least Amendment No.1 recorded in catalogs.
• Number of pages: Catalog entries report 17–18 pages (most vendor/registry records list 18 pages).

Scope

Applies to laboratory preparation of reagent solutions, dyes, indicators and culture media specifically intended for microbiological analysis of canned food products. The standard addresses required apparatus and materials, preparation procedures, sterilization/heat‑treatment parameters, pH targets, packaging/sterility handling of media, and basic quality-control checks to ensure suitability of prepared media for intended microbiological tests. It is intended for food testing laboratories, production quality control and standardization bodies dealing with canned food microbiology.

Key topics and requirements

• Standardized recipes and compositions for commonly used culture media (examples include cooked‑meat medium, nutrient/agar media and selective preparations for yeasts, molds and anaerobes).
• Preparation steps, heating/boiling times and sterilization parameters (autoclaving times and temperatures) for media and reagents.
• pH ranges and adjustment procedures for specific media and final control limits after sterilization.
• Equipment and consumables required (autoclave/sterilizer, water baths, sterile funnels, filtration, laboratory balances, homogenizers).
• Handling, packaging and storage conditions for prepared media; guidance on shelf life and pre‑use checks (clarity, colour, absence of contamination).
• References to related GOSTs and normative documents used in preparation and microbiological testing.

Typical use and users

Used by microbiology laboratories performing routine testing of canned foods (industry QC labs, independent food testing laboratories, research institutes and standards bodies). Typical users include laboratory technicians, quality assurance managers in canning and food processing companies, regulatory inspectors and standardization specialists who prepare or verify culture media and reagents for microbiological assays of canned products.

Related standards

Part of the GOST 10444 series of standards on microbiological methods for canned foods (other parts cover specific test methods for particular organisms and counts). The standard also cross‑references various GOST normative documents and harmonizes in scope with international food‑microbiology standards (ICS family 07.100.30, e.g., ISO horizontal methods and general guidance documents). Users commonly consult adjacent GOSTs in the 10444 series for organism‑specific test methods.

Keywords

GOST 10444.1-84; canned foods; culture media; reagents; indicators; microbiological analysis; media preparation; sterilization; food microbiology; cooked‑meat medium; nutrient agar.

FAQ

Q: What is this standard?

A: GOST 10444.1-84 is a national/regional standard in the GOST family that specifies methods for preparing reagent solutions, dyes, indicators and culture media used in microbiological analysis of canned foods.

Q: What does it cover?

A: It covers compositions and preparation procedures for media and reagents, required apparatus, sterilization conditions (autoclaving), pH control and handling/packaging of prepared media to ensure suitability for microbiological testing of canned food products. Examples in the text include procedures for cooked‑meat medium, agar media preparation and sterilization instructions.

Q: Who typically uses it?

A: Food microbiology laboratories (industry QC and independent test labs), canned‑food manufacturers’ quality departments, regulatory testing bodies and standardization experts preparing and validating culture media for canned‑food microbiological assays.

Q: Is it current or superseded?

A: The document is recorded as the 1984 edition (designation -84) with implementation noted 01 July 1985 and with at least one amendment recorded in catalogues. Several vendor and registry listings show the standard as active/current in their databases, but parts of the broader GOST 10444 series have been revised or superseded at different times. For regulatory or compliance use, verify current national status in the applicable official standards registry before relying on it.

Q: Is it part of a series?

A: Yes — it belongs to the GOST 10444 series addressing microbiological methods for canned foods; other parts in the series specify organism‑specific test methods, enumeration techniques and related procedures.

Q: What are the key keywords?

A: Canned foods; reagent preparation; culture media; microbiological analysis; indicators; sterilization; nutrient agar; cooked‑meat medium; food microbiology.