This standard specifies the basic requirements and inspection methods for meat products. This standard applies to the inspection of fresh (frozen) livestock and poultry meat, cooked meat products and cooked dried meat products. GB/T 4789.17-2003 Food Hygiene Microbiological Inspection Meat and Meat Products Inspection GB/T4789.17-2003 Standard Download Decompression Password: www.bzxz.net

ICS07.100.30
National Standard of the People's Republic of China
GB/T4789.17—2003
Replaces GB/T4789.17—1994
Microbiological examination of food hygiene
Examination of meat and meat products
Microbiological examination of food hygiene-Examination of meat and meat 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/T4789.17—2003
This standard revise GB/T4789.17-1994 "Microbiological examination of food hygiene-Examination of meat and meat products". Compared with GB/T4789.17-1994, this standard has the following major revisions: Reclassify cooked meat products according to the newly revised food hygiene standards. Modify the standard text format and text according to GB/T1.1-2000. Modify and standardize the "equipment and materials" in the original standard. Modify and standardize the "referenced standards".
The content of the operating procedures has been modified.
From the date of implementation of this standard, GB/T4789.17-1994 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 unit of this standard: Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention. The main drafters of this standard: Ji Rong, Fu Ping, Yao Jinghui. This standard was first issued in 1984, revised for the first time in 1994, and this is the second revision. 140
1 Scope
Food Hygiene Microbiological Examination
Meat and Meat Products Inspection
This standard specifies the basic requirements and inspection methods for meat product inspection. This standard applies to the inspection of fresh (frozen) livestock and poultry meat, cooked meat products and cooked dried meat products. 2 Normative referencesbZxz.net
GB/T4789.172003
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions are applicable 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 bacteria Salmonella examination
GB/T4789.4 Food hygiene microbiological examination GB/T4789.5 Food hygiene microbiological examination GB/T4789.10 Food hygiene microbiological 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 Sugar porcelain plate with lid.
Sterilized knife, scissors, tweezers.
3.1.5 Sterilized wide-mouth bottle with stopper.
Sterilized cotton swab.
Thermometer.
3.1.8 Number plate or crayon, paper.
Shigella test
Staphylococcus aureus test
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 Operation steps
5.1 Sample collection and inspection: See GB/T4789.1. 5.1.1 Raw meat and organ sampling: If it is meat from slaughtered animals in a slaughterhouse, use a sterile knife to take 150g of each inner leg muscle (or 150g of each longissimus dorsi muscle on both sides after splitting the meat in half); if it is raw meat that is refrigerated or sold, use a sterile knife to take 250g of leg meat or other parts of the meat. After the sample is collected, put it in a sterilized container and send it for inspection immediately; if conditions do not permit, it is best not to exceed 3 hours. When sending the sample for inspection, pay attention to refrigeration and do not add any preservatives. The sample should be sent to the chemical inspection room for inspection immediately or placed in the refrigerator for temporary storage. 5.1.2 Poultry (including domestic and wild birds): Take fresh and frozen poultry as a whole and place them in sterilized containers. Wild birds with hair can be placed in clean containers and sent for inspection immediately. The following treatment is the same as 5.1.1.
5.1.3 All kinds of cooked meat products (including braised meat, braised meat, sausage, smoked and grilled meat, meat floss, meat jerky, meat soup, etc.): Generally take 250 pieces. Take cooked poultry as a whole and place them in sterilized containers and send them for inspection immediately. The following treatment is the same as 5.1.1. 5.1.4 Raw sausages such as sausages and tripe: Take whole pieces, whole pieces, and small pieces can be taken in several pieces, with the total amount not less than 250g. 5.2 Sample handling
5.2.1 Raw meat and organ sample handling: First disinfect the sample surface (scald in boiling water for 3s to 5s, or cauterize), then use sterile scissors to cut 25g of deep muscle of the sample, put it into a sterile mortar and cut it into pieces with sterile scissors, add sterile sea sand or glass sand to grind, add 225mL of sterile water after grinding, mix well, and it is a 1:10 dilution. 5.2.2 Fresh and frozen poultry sample handling: First disinfect the sample surface, use sterile scissors or knife to remove the skin, cut 25g of muscle (usually from the chest or leg), and the following treatment is the same as 5.2.1. Wild poultry with feathers should be removed first, and then treated the same as poultry samples. 5.2.3 Various cooked meat product sample handling: Directly cut or weigh 25g, and the following treatment is the same as 5.2.1. Note: The above sample collection and inspection (5.1) and sample handling (5.2) are all aimed at testing the bacterial content in poultry and its products to determine their quality and freshness. If it is necessary to inspect the degree of contamination of meat and poultry and its products by the external environment or to retrieve whether they carry certain pathogens, the cotton swab sampling method should be used (see 5.3). 5.3 Cotton swab sampling method and sample handling
To inspect the degree of contamination of meat and poultry and their products, a metal plate with a hole of 5cm2 can generally be pressed on the inspected object, and a sterile cotton swab is slightly moistened and smeared within the range of 5cm of the plate hole for several times. Then the plate hole plate is moved to another point and smeared with another cotton swab. This is done 10 times in total, with a total area of ​​50cm, and 10 cotton swabs are used in total. Each cotton swab should be cut or burned immediately after smearing and put into a conical flask or large test tube containing 50mL of sterile water, and then sent for inspection immediately. During the test, shake thoroughly first, draw the liquid in the bottle or tube as the stock solution, and then dilute it 10 times as required.
To search for pathogenic bacteria, it is not necessary to use a plate, and the suspicious parts can be wiped with cotton. 5.4 Test methods
Total colony count determination: in accordance with GB/T4789.2; Coliform group determination: in accordance with GB/T4789.3; Salmonella test: in accordance with GB/T4789.4; Shigella test: in accordance with GB/T4789.5; Staphylococcus aureus test: in accordance with GB/T4789.10. 142
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