State sanitary and epidemiological regulation Methods for the rapid determination of bacteria of the genus Campylobacter in food products and assessment of their antibiotic resistance Guidelines MU 4.2.3545-18.

These guidelines on control methods establish accelerated methods for determining thermophilic bacteria of the genus Campylobacter in foodstuffs and swabs from environment, as well as the procedure for conducting microbiological control for the presence of bacteria of the genus Campylobacter at enterprises of poultry processing industry. Methods are intended for bodies and organizations of the Federal supervisory service in the field of consumer protection and welfare of the population monitoring food safety, including imported into the Russian Federation, for production control at poultry processing enterprises, for laboratory diagnostics of infection of Campilobacteria in foodstuffs during investigations of the outbreak foodborne and can also be used by other laboratory centers carrying out production control of main and auxiliary raw materials, production processes, food safety control in in accordance with the legislation in the field of ensuring sanitary and epidemiological well-being of the population. Methods are used to study poultry slaughter products, processed products, semi-finished poultry products; washouts from equipment and appliances, contact surfaces in production, warehouse, washing facilities, from the hands and sanitary clothing of personnel, from containers and packaging for foodstuffs.