GB/T 4789.1-2003 General principles for food hygiene microbiological examination
Some standard content:
ICS07.100.30
National Standard of the People's Republic of China
GB/T 4789.1—2003
Replaces GB/T4789.1199g
Microbiological examination of food hygiene
Microbiological examination of food hygiene-General principles
Promulgated on August 11, 2003
Implementation on January 1, 2004
Ministry of Health of the People's Republic of China
Administrative Committee of Standardization of the People's Republic of China
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GB/T4789.1—2003
This standard revises GB, T4789.1-1994 "Microbiological examination of food hygiene-General principles". The main modifications of this standard compared with GB/T4789.1-1994 are as follows.
The standard text format and text are modified according to GB/T1.12000. Food samples are reclassified according to the newly revised food hygiene standards. The sampling quantity of samples is modified.
Delete "reference standard".
This standard will be abolished from the date of implementation of GB/T4789.1-1994. This standard is proposed and approved by the Ministry of Health of the People's Republic of China. The drafting unit of this standard is the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention. The main drafters of this standard are Ji Rong, Li Fengqin and Fu Ping. This standard was first issued in 1984, revised for the first time in 1994, and this is the second revision. 2
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General Principles of Microbiological Examination of Food Hygiene
Thanks to Daoquan Shangxi for the song
This standard specifies the general principles of microbiological examination of food hygiene. This standard applies to the sampling of various types of food samples. Sampling tools
Sterilized probes, shovels, spoons, samplers, test tubes, pipettesCHINA
Sample collection
In food inspection, all the samples are processed in batches (source, type, region, season, etc.) and raw materials (source, type, region, season, etc.), transportation, storage conditions, sales, sales, processing methods, transportation, sales staff's sense of responsibility, etc. can affect the food hygiene quality, so they must be carefully considered.
One is large sample, medium sample, small sample
The sample types can be three types. Large sample refers to a whole batch of food. Medium sample refers to a mixed sample obtained from all parts of the sample. Small sample refers to the sample for analysis. 3.2 Sampling method 3.2.1 Sampling must be carried out under the operation of the sampler. 3.2.2 Sampling by the sampler: 250g of solid packaged and bulk food are sampled. Samples of bagged, bottled and canned food are sampled. If the sample is large, a sterile sample is required and it should be mixed while being taken: Liquid samples should be mixed by shaking: Frozen food should be kept frozen (can be placed in ice or in an ice box in the refrigerator); non-frozen food should be stored at OC
3.3 Sampling quantity
The quantity varies depending on the type of sample
meat and meat products
milk and dairy products
, see Table 1
5℃.
Quantity of various samples sampled
Male hind biceps medialis or longissimus dorsi 250 Organs
Depends on the purpose of the matter
Only poultry: seafood
Cooked meat products: poultry, meat, barbecued meat, meat sausage, braised meat, smoked ham, take 250g
Cooked dried meat products: meat floss, crispy meat floss, meat powder floss, dried meat, meat belly, minced meat, other cooked dried meat products, etc., take 250g. Fresh milk: 250mL; Cheese: 250g: Sterilized, sterilized milk, 250mL: Milk powder: 250g: Cream, butter: 250g: Yogurt: 250g (mL): Whole fat condensed milk: 250g: Whey powder: Take 250 people and collect samples from different parts of the container. Each batch of samples is sampled at one thousandth, and 250g is taken if there are not enough samples.
GB/T4789.12D03
Sample Types
Aquatic Food
Frozen Drinks
Table 1 (Continued)
Sample Quantity
Pasteurized whole egg, frozen egg yolk, frozen egg white: 250g for each piece: pasteurized whole egg powder, egg yolk powder, egg white slices: 250g for each piece Preserved eggs, fermented eggs, salted eggs, etc.: 250 samples for each piece. Fish, large shellfish: one piece each (not less than 250g): small shrimps and crabs,
Surimi products: fish balls, shrimp balls, etc.
Dried aquatic products of edible animals: dried fish, dried squid, raw edible animal aquatic products, ready-to-eat algae foods, 250g for each sample.
One of the following methods can be used!
1. Sampling by sterilization pot:
(1) For low-acid food cans, two cans are sampled after sterilization and cooling; for large cans weighing more than 3kg, one can is sampled from each pot;
(2) For acidic food cans, one can is inserted into each pot. Generally, the products of one shift constitute one inspection batch, and the sample cans of each pot constitute one sample batch group. The sampling base number of each variety in each batch shall not be less than three. 2 Sampling by production shift (batch):
(1) The sampling number is 1/6000. If the number exceeds 2000, one more can will be taken. Each shift (batch) shall not contain less than three cans of each variety: (2) For some products with large production volume, 30,000 cans will be used as the base number. The sampling number is 1/6000: if the number exceeds 30,000, the sampling number is 1/20,000: if the last digit exceeds 4000, one more can will be taken. (3) If the quantity of some products is too small, the same variety and specification can be combined into one batch for sampling, but the total number of combined shifts shall not exceed 5,000 cans, and the number of samples in each batch shall not be less than three cans. wwW.bzxz.Net
Popsicles and ice cream: each batch shall not contain less than three pieces, and each piece shall not contain less than three sticks. Four cups of original ice cream is one piece. Bulk ice cream is 250g: Edible ice cubes: 250g of each piece is taken.
Drinking pure water in bottles (barrels): one original bottle (not less than 250ml): Drinking water in bottles (barrels): one original bottle (not less than 25DmL) Tea drinks Carbonated drinks, low-temperature reconstituted juices, milk drinks, lactic acid bacteria drinks Plant protein drinks, fruit and vegetable juice drinks: one original bottle (not less than 250mL). Solid drinks: one original bottle and (or) bag (not less than 250g) Cocoa powder solid drinks: one original bottle and (or) bag (not less than 250g): Tea: one bottle in cans (not less than 250g). Take 250g in bulk. Remarks
One day or one shift is a batch. For the inspection of Salmonella, 5% sampling is adopted, and no less than three samples are required for each batch:
Total bacterial count and coliform group determination: Each batch is sampled before, during and after the canning process, 100g each time, and each batch is a
sample.
If the products are stacked by pot, they can also be handled by pot when problems are caused by
improper sterilization operation.
For a shift with an output of less than 200,000 pieces, one shift is a batch, and for a shift with an output of more than 200,000 pieces, one workbench is a batch. CESOFT.COL
Sample Types
Seasonings
Cakes, honey noodles, candies
Non-fermented soy products and gluten,
Fermented soy products
Grains and fruits and vegetables
Instant noodles
Table 1 (continued)
Quantity of samples
Soy sauce: one original bottle (not less than 250mL) Sauce: one original bottle (not less than 250mL)
Vinegar: one original bottle (not less than 250mL) mL): Bag seasoning: one original bottle (no less than 250g): Aquatic seasoning: fish sauce, oyster sauce, shrimp oil, shrimp paste, crab paste (pan paste), etc. original bottles (no less than 250g/mL)
Candy, cakes, biscuits, bread, chocolate, starch sugar (liquid glucose, maltose drink, fructose syrup, etc.)
Honey, gum, jelly, sugar, etc. Take 250g/mL of each sample of fresh beer, cooked beer, glucose, fruit wine, rice wine, etc. Two bottles are considered one. Non-fermented soy products and gluten: take one bag of qualitative packaging (no less than 250g): Fermented soy products: one original bottle (no less than 250g). Puffed food, fried snacks, breakfast cereals, starchy food, etc.: Take one bag (not less than 250g) for fixed packaging, and 250 for bulk: Instant noodles: Take one bag and (or) bowl (not less than 250g) for fixed packaging Quick-frozen pre-packaged noodles and rice foods: Take one bag (not less than 250g) for fixed packaging, and 250g for bulk: Pickles: Take one bottle (not less than 250) for fixed packaging: Fruit food, baked food: Take one bottle (not less than 250g) for fixed packaging Take 250g for bulk.
Take 250g.
Fried snacks, puffed food, take 250g. Jelly
Pickles
Quickly frozen pre-packaged noodles,
rice foods, cereals
3.4 Sampling labels
Take 250g.
250g from Lailian.
250g is taken.
GB/T4789.1-2003
Labels should be affixed immediately before or after sampling, and each sample must be clearly marked (such as product name, source, quantity, sampling location, sampler and sampling time, etc.).
3.5 Submission for inspection
Samples should be sent to the microbiological laboratory as soon as possible. If the distance is long, samples that do not need to be frozen can be kept in an environment of 1℃~5℃ (such as curling pots). If they need to be kept frozen, they need to be stored in a foam plastic insulation box (with dry ice in the box to maintain below 0℃). When submitting for inspection, the application form must be filled out carefully for reference by the inspectors. 3.6 Inspection
Upon receiving the application form for inspection, the microbiological laboratory should immediately register, fill in the experimental serial number, and immediately place the sample in a refrigerator or ice box according to the inspection requirements, and actively prepare conditions for inspection. Each food hygiene microbiological laboratory must have a special refrigerator to store samples. Generally, for positive samples, the sample can be processed 3 days after the report is issued (it can be extended appropriately in special circumstances). For positive samples of imported food, it is necessary to store them for 6 months before they can be processed. Negative samples can be processed in time. After the inspection, the inspector should fill in the report form in time, sign it, send it to the supervisor for verification and signature, affix the company seal to indicate that it is effective, and immediately hand it over to the food hygiene supervisor for processing.
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