The article presents an analysis of the current international standards for leguminous crops and methods of microbiological validation based on laboratory studies. Quality and safety standards are considered at different stages of the food chain - from producer to consumer. Standards containing technical recommendations on optimal storage, loss prevention, preservation of product quality (ISO 6322 “Cereals and legumes. Storage”); standards for the detection of pests of legumes, including sampling methods and rapid methods for determining the time of infection (ISO 663 “Cereals and legumes - Determination of latent insect infestation”); determination of contaminants and impurities and suitability for use (ISO 605 “Leguminous crops - Determination of impurities, sizes, odors, insects, species and varieties - Test methods”); Determination of moisture content of legumes during the post-harvest period and storage period (ISO 24557 Legumes - Determination of moisture content). Analyzed a new series of international standards ISO 16140, consisting of 6 parts, in the field of microbiological validation of the food chain. A comparative assessment of the standards providing for procedures and criteria for selecting methods of microbiological testing in laboratories is given. The protocols for checking reference methods of standards and validated alternative methods, protocols for laboratory studies to identify qualitative and quantitative microbiological indicators, as well as methods for confirmation and typing are described in detail. The procedures for the practical application of laboratory quality control of the tests performed have been comprehensively analyzed.
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