GOST 26669-85 PDF

Full title and description

GOST 26669-85 — "Продукты пищевые и вкусовые. Подготовка проб для микробиологических анализов" / "Food-stuffs and food additives. Preparation of samples for microbiological analyses". The standard defines methods and procedural requirements for taking, handling and preparing food and flavoring samples prior to microbiological examination.

Abstract

GOST 26669-85 establishes requirements for selection, opening and aseptic handling of food and food‑additive samples, preparation of test portions (навески), homogenization, preparation of initial dilutions and transfer to culture media or diluents. It covers special procedures for frozen, canned, powdered, carbonated and other categories of products and includes informative annexes on terminology, defects in cans and preparation of an aseptic bench.

General information

• Status: Active (действует).
• Publication date: Introduced 01 July 1986 (approved 04 Dec 1985).
• Publisher: Developed by the State Agro‑industrial Committee of the USSR; approved by the USSR State Committee for Standards (Gosstandart). Modern reprints are published by standards libraries and publishers.
• ICS / categories: OKS/ICS related to food microbiology (catalog listings show OKS 07.100.30 / KGS N59).
• Edition / version: Designation GOST 26669-85 (with Amendment No.1 — 01.04.1990 integrated in later texts).
• Number of pages: Varies by reprint — commonly shown as 9–11 pages in library copies and reprints (different vendors list 9, 10 or 11 pages).

Scope

Applies to foodstuffs and food additives and sets out requirements for preparing samples for microbiological analysis: sampling (selection of representative test portions), aseptic opening of consumer and production packaging, thawing procedures for frozen products, special handling of carbonated and gaseous products, preparation of homogenates and initial dilutions, and rules for immediate seeding or transfer to diluents. Informative annexes describe terminology, typical defects of canned products and preparation of an aseptic box/work area.

Key topics and requirements

• Selection of representative test portions (навески) and rules for sampling from bulk, powdered and layered products.
• Aseptic opening of packaging: disinfection, flaming, use of sterile tools and separate handling of suspect/spoiled samples.
• Thawing and timing limits for frozen samples (recommended temperatures and maximum intervals before analysis).
• Homogenization and mechanical treatment: recommended equipment, revolutions/min ranges and guidance for insoluble or difficult matrices.
• Preparation of initial dilutions in peptone‑salt or comparable diluents and transfer to culture media or transport media.
• Special procedures for canned goods (handling defective cans), carbonated liquids and powdery products (suspension and settling procedures).
• Requirements for the aseptic bench/box and auxiliary equipment (lists and arrangement provided in informative annex).

Typical use and users

Used by food microbiology laboratories (quality control and research), factory and plant QC units in the food and flavouring industries, inspection and regulatory laboratories performing official microbiological testing, and standards/technical staff preparing test methods. It is a preparatory/procedural standard used before applying specific enumeration or detection methods.

Related standards

GOST 26669-85 replaces or updates parts of earlier microbiological sampling rules (references show replacement of portions of GOST 10444.0‑75). The text lists normative references including ISO 6887 and ISO 7218 (sample preparation and general microbiology vocabulary/procedures) and other GOSTs related to apparatus and methods for microbiological and analytical testing.

Keywords

sample preparation, food microbiology, навеска, homogenization, initial dilution, aseptic technique, canned goods, frozen products, powdered products, microbiological sampling.

FAQ

Q: What is this standard?

A: GOST 26669-85 is a national (GOST) standard that specifies how to prepare food and flavouring samples for microbiological analyses — covering sampling, aseptic opening and handling, homogenization and preparation of dilutions.

Q: What does it cover?

A: It covers procedures for selecting representative test portions, opening and disinfecting packaging, thawing frozen products, preparing homogenates and initial dilutions, handling special product types (canned, carbonated, powdered) and requirements for the aseptic work area; it also includes informative annexes (terminology, canned defects, box preparation).

Q: Who typically uses it?

A: Food industry QC laboratories, regulatory/inspection microbiology labs, research laboratories and technical staff responsible for microbiological testing of foodstuffs and additives.

Q: Is it current or superseded?

A: Library and standards listings mark GOST 26669-85 as "active" (действует). It incorporates Amendment No.1 (1990) in later editions and has been reprinted by standards publishers; however, users should always confirm applicability for regulatory purposes with the current national/sectoral registry or an official standards body/service.

Q: Is it part of a series?

A: It sits among a set of GOST and GOST‑R standards and ISO references dealing with food microbiology and sample preparation; normative references in the text include ISO 6887 and ISO 7218 and a number of related GOSTs.

Q: What are the key keywords?

A: Sample preparation, aseptic technique, homogenization, initial dilution, food microbiology, canned products, frozen products, powdered products.