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      MR 5.1.0116-17
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      MR 5.1.0116-17
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      SP 3.1.1.3473-17
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      SP 3.1.1.3473-17
      Typhoid fever and paratyphoid fever prevention
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      Plague Prevention
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      MU 3.1.3490-17
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      MU 2.6.1.037-2015
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      MU 2.6.1.037-2015
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      MUK 2.6.5.044-2016
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      MUK 3.1.7.3402-16
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      Epidemiological surveillance and laboratory diagnosis of brucellosis
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      Procedure for organization and delivery of health care by telemedicine technologies
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      Rules of Implementation by Federal Agency for Veterinary and Phytosanitary Supervision of monitoring of potential health effects of genetically modifi
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      MR 2.4.5.0107-15
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      MR 2.4.5.0107-15
      Catering of preschool and school children in organized groups
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      MR 3.5.1.0100-15
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      MR 3.5.1.0100-15
      Use of pulse ultraviolet continuous radiation units in health organizations
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      MR 3.5.1.0101-15
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      MR 3.5.1.0101-15
      Biological disinfection method using bacteriophages
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      MR 3.5.1.0103-15
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      MR 3.5.1.0103-15
      Guidelines on application of the aerosol disinfection method in health organizations
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      MR 3.5.1.0109-16
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      MR 3.5.1.0109-16
      Disinfection regime in health organizations for Zika fever prevention
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      MR 3.5.1.0113-16
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      MR 3.5.1.0113-16
      Use of gloves to prevent healthcare-associated infections in health organizations
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      MR 4.2.0108-16
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      MR 4.2.0108-16
      Organization of laboratory diagnostics of dengue fever
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      MR 3.1.2.0118-17
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      MR 3.1.2.0118-17
      Procedure of epidemic threshold calculation for influenza and acute respiratory viral infections in subjects of the Russian Federation
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      MR 3.1.2.0105-15
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      MR 3.1.2.0105-15
      Serological methods of diagnosis and monitoring of diphtheria infection
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      MR 5.1.0095-14
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      MR 5.1.0095-14
      Calculation of actual and prevented due to control and supervision economic losses from mortality, morbidity and disability of the population associa
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      MR 5.1.0096-14
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      MR 5.1.0096-14
      Methodical approaches to assessment of food production (manufacture) processes based on HACCP principles
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