GOST 33163-2014 PDF

Full title and description

GOST 33163-2014 — "Продукция соковая. Определение бактерий рода Alicyclobacillus" (English: "Juice products. Detection of Alicyclobacillus bacteria species"). The standard specifies microbiological methods for detecting and enumerating Alicyclobacillus spp. in fruit- and vegetable-based juices, nectars, juice-containing beverages, concentrates, purees and related products (including products intended for infant feeding).

Abstract

This interstate (GOST) standard defines sampling, laboratory media, cultivation conditions, detection and confirmation procedures, and enumeration approaches (membrane filtration, direct plating and enrichment/most-probable-number where applicable) for Alicyclobacillus in juice products. It includes required media formulations (YSG, VAT/Alicyclobacillus agar, K-agar), incubation temperatures and times, confirmation tests (e.g., guaiacol/peroxidase test) and quality-control measures for reagents and media.

General information

• Status: Active / in force (adopted as an interstate standard and introduced into effect by regulatory order).
• Publication date: Designation year 2014; registered/adopted in late 2014 (Interstate Council decision 5 Dec 2014), introduced into effect by Federal Agency order dated 25 Mar 2015 and given effective implementation date 01 Jan 2016 in national registries.
• Publisher: Adopted through the Federal Agency on Technical Regulation and Metrology (Rosstandart) / Interstate (EASC) procedure; developed by the Russian Union of Juice Producers (RSPC).
• ICS / categories: Food microbiology / methods for testing food products (classifications shown under food-products testing; general area: production of food products — group 67).
• Edition / version: GOST 33163-2014 (single edition corresponding to the 2014 designation).
• Number of pages: Typically listed as 18 pages in commercial and standards catalogues (some variants report 18–20 pp. depending on formatting).

Scope

The standard applies to fruit and vegetable juices, nectars, juice-containing beverages, concentrated juices and purees, and related products (including those for infant nutrition). It covers laboratory sample preparation, primary detection methods (membrane filtration, direct plating on selective/differential media) and enrichment-based detection, colony selection and confirmation procedures, and methods for quantitative estimation (colony count and MPN-type approaches where enrichment is used).

Key topics and requirements

• Specified sampling and sample preparation procedures for juices, concentrates and packed products.
• Primary detection methods: membrane filtration, direct plating on dense media, and enrichment followed by isolation.
• Mentioned selective and cultivation media: YSG (yeast extract–starch–glucose) media, VAT / Alicyclobacillus agar and K-agar (for selective growth at 45 °C), with preparation details in annexes.
• Incubation conditions: elevated temperatures (commonly ~45 °C) and extended incubation times (several days) appropriate for thermoacidophilic Alicyclobacillus spp.
• Confirmation tests: biochemical/enzymatic reactions including guaiacol (peroxidase) reactions and other species-differentiating tests described in annexes.
• Enumeration approaches: colony counts on plates (target colony ranges indicated) and MPN/most-probable-number when enrichment is used.
• Quality assurance: requirements for reagent and media quality, use of control strains, and equipment/sterilization specifications.

Typical use and users

Intended users are food microbiology laboratories, juice and beverage manufacturers’ quality-control departments, regulatory food-safety inspectors and research laboratories working on spoilage or safety testing of acid/thermal-processed beverages. The standard is used to detect spoilage-associated Alicyclobacillus species (which can produce off-flavors) and to support product release, shelf-life studies and outbreak/spoilage investigations.

Related standards

Normative references cited in the standard include general methods and laboratory practice standards for food microbiology and media quality (examples: GOST ISO 7218 — general rules for microbiological examinations, GOST ISO 11133 — preparation and quality control of culture media, and related GOSTs on laboratory glassware and reagents). The document cross-references national procedures for sampling and sample preparation (other GOSTs noted in the normative references).

Keywords

Alicyclobacillus, juice products, membrane filtration, YSG agar, VAT agar, K-agar, enrichment, peroxidase/guaiacol test, food microbiology, juice quality control.

FAQ

Q: What is this standard?

A: GOST 33163-2014 is an interstate standard that sets methods for detecting and enumerating bacteria of the genus Alicyclobacillus in juice and juice-derived products.

Q: What does it cover?

A: It covers sampling, media and reagent requirements, laboratory equipment, three main detection approaches (membrane filtration, direct plating, enrichment), colony confirmation procedures and quantitative estimation methods for Alicyclobacillus in juices and related products.

Q: Who typically uses it?

A: Food and beverage manufacturers (QC/quality assurance), accredited microbiology laboratories, regulatory control bodies and researchers focused on beverage spoilage and safety.

Q: Is it current or superseded?

A: The standard is listed as active (GOST 33163-2014). It was adopted in late 2014 and introduced into national effect (per regulatory order) with implementation starting 01 January 2016; users should verify any later amendments or replacements in official registries before compliance use.

Q: Is it part of a series?

A: It sits within the body of food-microbiology and food-testing GOST/ISO-adopted standards (general microbiological methods, media quality and sampling standards) and references several related GOST/ISO documents for laboratory practice and reagents.

Q: What are the key keywords?

A: Alicyclobacillus; juice; membrane filtration; YSG; VAT agar; K-agar; enrichment; peroxidase/guaiacol; food microbiology; quality control.