This standard specifies the inspection methods for cold dishes, non-fermented bean products, gluten and fermented bean products. This standard is applicable to the inspection of cold dishes, non-fermented bean products, gluten and fermented bean products. GB/T 4789.23-2003 Food Hygiene Microbiological Inspection Cold dishes, bean product inspection GB/T4789.23-2003 Standard download decompression password: www.bzxz.net

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National Standard of the People's Republic of China
GB/T4789.23—2003
Replaces GB/T4789.23-1994
Microbiological examination of food hygiene
Examination of cold dish and bean products
Microbiological examination of food hygiene-Examination of cold dish and bean productsPromulgated on August 11, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on January 1, 2004
GB/T4789.23—2003
This standard revise GB/T4789.23—1994 "Microbiological examination of food hygiene-Examination of cold dish and bean products". Compared with GB/T4789.23-1994, the main modifications of this standard are as follows: - The format and text of the standard text are modified in accordance with GB/T1.1-2000. The classification of cold dishes and bean products is modified in accordance with the newly revised food hygiene standards. - The original standard "This standard specifies the inspection methods for cold dishes and bean products." and "This standard is applicable to the inspection of cold dishes and bean products." are modified to "This standard specifies the inspection methods for cold dishes, non-fermented bean products and gluten and fermented bean products." and "This standard is applicable to the inspection of cold dishes, non-fermented bean products and gluten and fermented bean products." Modify and standardize the "equipment and materials" in the original standard. Modify and standardize the "referenced standards".
Modify the "operation steps" of the original standard. From the date of implementation of this standard, GB/T4789.23-1994 will be abolished at the same time. This standard is proposed and managed by the Ministry of Health of the People's Republic of China. Drafting units of this standard: Beijing Municipal Health and Epidemic Prevention Station, Nutrition and Food Safety Institute of Chinese Center for Disease Control and Prevention. The main drafters of this standard are Liu Yixian, Ji Rong, Fu Ping, Yang Baolan and Yao Jinghui. This standard was first issued in 1984, revised for the first time in 1994, and this is the second revision. 166
1 Scope
Microbiological examination of food hygiene
Cold dishes and bean products inspection
This standard specifies the inspection methods for cold dishes, non-fermented bean products, gluten and fermented bean products. This standard is applicable to the inspection of cold dishes, non-fermented bean products, gluten and fermented bean products. 2 Normative references
GB/T4789.23—2003
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB/T4789.1 General principles for food hygiene microbiological examination GB/T4789.2 Food hygiene microbiological examination Determination of total colony count GB/T4789.3 Food hygiene microbiological examination Coliform group examination Salmonella examination
GB/T4789.4 Food hygiene microbiological examination GB/T4789.5 Food hygiene microbiological examination Shigella examination GB/T4789.10 Food hygiene microbiological examination Staphylococcus aureus examination 3 Equipment and materials
3.1 On-site sampling supplies
3.1.1 Sampling box.
3.1.2 Sterilized plastic bag.
3.1.3 Sterilized wide-mouth bottle with stopper: 500mL. 3.1.4 Sterilized knife, scissors, tweezers.
3.2 Laboratory test supplies
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5. GB/T4789.10. 4 Culture media and reagents
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5. GB/T4789.10. 5 Operating steps
5.1 Sample collection and inspection
5.1.1 When sampling, attention should be paid to the representativeness of the sample. Samples from different parts of the edge, bottom and top of the container should be collected and placed in a sterilized container. Samples sent to the laboratory should be inspected immediately or placed in a refrigerator for temporary storage. No preservatives should be added. Samples with fixed packaging should be randomly collected. 5.1.2 Sampling quantity: in accordance with the requirements of GB/T4789.1. 5.2 Sample processing
Weigh 25g of sample aseptically, put it into 225mL sterile distilled water, and crush it with a homogenizer for 1min to make a suspension. For packaged samples, first disinfect the mouth of the packaging bag with 75% alcohol cotton balls, cut it open with sterile scissors, weigh 25g of sample aseptically, put it into 225mL sterile distilled water, and crush it with a homogenizer for 1min to make a suspension. 167
GB/T4789.23—2003
5.3 Inspection methods
- Determination of total colony count: in accordance with GB/T4789.2; Determination of coliform group: in accordance with GB/T4789.3; Inspection of Salmonella: in accordance with GB/T4789.4; Inspection of Shigella: in accordance with GB/T4789.5; Inspection of Staphylococcus aureus: in accordance with GB/T4789.10. 168
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