Nom 130 ssa1 1995
This standard includes different types of fermented foods, pickles, fruit-based foods such as juices, nectars, jams, jellies, jams, jams, as well as vegetables, meat products, dairy products and mixtures packaged in hermetically sealed containers and subjected to heat treatment.
The sanitary specifications include that the water used during the processing of the products must be potable, in addition to guaranteeing that the heat treatment applied to the food will be capable of destroying or inactivating pathogenic microorganisms, as well as any spores that may be present.
In the case of spores, to ensure that spores do not germinate, a quarantine incubation process must be carried out at 30-37°C for 14 days, followed by microbiological analysis.
In the case of pH values less than or equal to 4.6 in commercially sterilized products, anaerobic and aerobic mesophilic bacteria, fungi and viable yeasts are determined and the permitted limits are negative.
Microbiological examination of unaltered cans. The purpose of this test is to determine the presence of latent viable microorganisms, which resisted the heat treatment duly applied and that under certain circumstances could develop, producing alterations in the food…
Emotions are part of the daily life of individuals, however, these emotions are not appreciated in the same way in all of them, due to the way in which each one manages or channels each emotion in a different and particular way. We know that emotions allow us to take different attitudes regarding the situation or situations in which we are involved and that we could consider them as mechanisms of sensitivity and even defense, but, do we use them in all kinds of situations?
This standard is intended to be used in all types of technical drawing except in specific technical areas, because the general rules cannot cover the requirements; this standard establishes two types of orthographic projection for…
This official Mexican standard establishes the minimum requirements of good hygienic practices that must be observed in the processing of food, beverages or food supplements and their raw materials in order to avoid contamination throughout the process.
NOMs related to Health Prevention and Promotion, once approved by the National Consultative Committee for the Standardization of Disease Prevention and Control (CCNNPCE), are issued and published in the Official Gazette of the Federation and, since they are related to health matters, become effective the day after their publication.
Official Mexican Standard NOM-001-SSA2-1993, which establishes the architectural requirements to facilitate access, transit and permanence of the disabled to medical care facilities of the National Health System.
Modification to Mexican Official Standard NOM-004-SSA1-1993, Environmental Health. Limitations and sanitary requirements for the use and commercialization of lead monoxide (litharge), red lead oxide (minium) and basic lead carbonate (albayalde) Mexican Official Standard NOM-004-SSA1-1993, Environmental Health. Limitations and sanitary requirements for the use of lead monoxide (litharge), red lead oxide (minium) and basic lead carbonate (albayalde).
Subject: Draft Mexican Official Standard PROY-NOM-218-SSA1-2009, Products and services. Non-alcoholic flavored beverages, their frozen products, concentrated products to prepare them and caffeine-added beverages. Specifications and sanitary provisions.
We hereby inform you that today was published in the DOF the “Proyecto de Norma Oficial Mexicana PROY-NOM-218-SSA1-2009, Productos y servicios. Non-alcoholic flavored beverages, their frozen products, concentrated products to prepare them and caffeine-added beverages. Specifications and sanitary provisions”; to read as follows:
1.1 This standard establishes the sanitary provisions and specifications to be met by nonalcoholic flavored beverages (including fresh waters, and for sportsmen), their frozen products, concentrated products to prepare them and caffeine-added beverages.
1.2 This standard does not apply to products that have a particular sanitary regulation, which must comply with the sanitary specifications determined by the Secretariat of Health for each of them.