This standard specifies the inspection methods for candy, cakes and candied fruits. This standard is applicable to the inspection of candy, cakes (biscuits) and candied fruits. GB/T 4789.24-2003 Food hygiene microbiological inspection Candy, cakes and candied fruits inspection GB/T4789.24-2003 Standard download decompression password: www.bzxz.net

ICS07.100.30
National Standard of the People's Republic of China
GB/T4789.24--2003
Replaces GB/T4789.24-1994
Microbiological examination of food hygieneWww.bzxZ.net
Examination of candy, cake and preserved fruits
Microbiological examination of food hygiene-Examination of candy, cake and preserved fruitsPromulgated 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/T4789.24-2003
This standard revise GB/T4789.24-1994 "Microbiological examination of food hygiene-Examination of candy, cake and preserved fruits". Compared with GB/T4789.24-1994, the main changes of this standard are as follows: - The format and text of the standard text are modified in accordance with GB/T1.1-2000. - The varieties of the original standard are reclassified in accordance with the newly revised food hygiene standards, and the standard name is changed to "Food Hygiene Microbiological Inspection of Candy, Cakes and Preserved Fruits".
- The original standard "This standard applies to the inspection of candy, cakes and preserved fruits." is revised to "This standard applies to the inspection of candy, cakes (biscuits) and preserved fruits."
- Modify and standardize the "equipment and materials" in the original standard. - Modify and standardize the "reference standards" in the original standard. From the date of implementation of this standard, GB/T4789.24-1994 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. The 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: Liu Yixian, Fu Ping, Ji Rong, Yang Baolan, Yao Jinghui. This standard was first issued in 1984 and revised for the first time in 1994. This is the second revision. 170
1 Scope
Microbiological examination of food hygiene
Examination of candy, cakes and preserved fruits
This standard specifies the inspection methods for candy, cakes and preserved fruits. This standard applies to the inspection of candy, cakes (biscuits) and preserved fruits. 2 Normative references
GB/T4789.24—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 an 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 Determination of coliform group Salmonella examination
GB/T4789.4 Food hygiene microbiological examination GB/T4789.5 Food hygiene microbiological examination Shigella examination
GB/T 4789.10
Food hygiene microbiological examination
Staphylococcus aureus examination
GB/T4789.15 Food hygiene microbiological examination 3 Equipment and materials
3.1 On-site sampling supplies
3.1.1 Sterilized plastic bags.
3.1.2 Sterilized tweezers.
3.1.3 75% alcohol cotton balls.
3.1.4 Crayons and paper for numbering.
3.2 Laboratory test supplies
Counting mold and yeast
See GB/T4789.2, GB/T4789.3. GB/T4789.4, GB/T4789.5. GB/T4789.10, GB/T4789.15. 4 Culture medium and reagents
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5, GB/T4789.10, GB/T4789.15. 5 Operating steps
5.1 Collection and inspection of samples
Samples from different parts of cakes (biscuits), bread, and candied money can be clamped with gray fungus tweezers and placed in sterilized containers. Samples of candies are taken from the original packaging and sent for inspection immediately after collection.
5.2 Sample collection quantity
According to GB/T4789.1.
5.3 Sample processing
5.3.1 Cakes (biscuits) and bread: If in original packaging, remove the wrapping paper with sterilized tweezers and sample the outer and central parts. For cakes with fillings, 171
GB/T4789.24—2003
Take 25g of the outer skin and fillings. For flower cakes, take half of the milk flower and cake parts, a total of 25g, add to 225mL of sterile saline to make a suspension.
Preserved fruit: Take 25g of sample from different parts, add 225mL of sterile saline to make a suspension. 5.3.2
5.3.3 Candy: Use sterile tweezers to remove the wrapping paper, weigh several pieces totaling 25g, add 225mL of sterile saline preheated to 45℃, and wait for dissolution before testing.
5.4 Test method
- Determination of total colony count: in accordance with GB/T4789.2; Determination of coliform group: in accordance with GB/T4789.3; Test for Salmonella: in accordance with GB/T4789.4; Test for Shigella: in accordance with GB/T4789.5; Test for Staphylococcus aureus: in accordance with GB/T4789.10; Count of bacteria and yeast: in accordance with GB/T4789.15. 172
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