This standard specifies the basic requirements and methods for the inspection of eggs and egg products. This standard applies to the inspection of fresh eggs and egg products. GB/T 4789.19-2003 Food Hygiene Microbiological Inspection Egg and Egg Product Inspection GB/T4789.19-2003 Standard Download Decompression Password: www.bzxz.net

ICS 07.100.30
National Standard of the People's Republic of China
GB/T4789.19—2003
Replaces GB/T4789.19—1994
Microbiological examination of food hygiene—Examination of egg and egg products
Microbiological examination of food hygiene—Examination of egg and egg 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/T4789.19—2003
This standard revise GB/T4789.19—1994 "Microbiological examination of food hygiene—Examination of egg and egg products".
Compared with GB/T4789.19-1994, this standard has the following major revisions: The format and text of the standard text have been revised in accordance with GB/T1.1-2000. The "equipment and materials" in the original standard have been revised and standardized. - Egg products have been reclassified according to the newly revised food hygiene standards. The "reference standards" have been revised and standardized.
From the date of implementation of this standard, GB/T4789.19-1994 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. 148
1 Scope
Microbiological examination of food hygiene
Egg and egg product inspection
This standard specifies the basic requirements and inspection methods for eggs and egg products. This standard applies to the inspection of fresh eggs and egg products. 2 Normative references
GB/T4789.19—2003
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated references, 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 references, 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
Determination of coliform group
GB/T4789.3 Food hygiene microbiological examination GB/T4789.4 Food hygiene microbiological examination Salmonella examination
GB/T4789.5 Food hygiene microbiological examination Shigella examination
3 Equipment and materials
3.1 On-site sampling supplies
3.1.1 Sampling box.
3.1.2 Porcelain plate with cover.
3.1.3 Sterilized plastic bag.
Sterilized wide-mouth bottle with stopper.
Sterilized electric drill and drill bit.
Sterilized stirring rod.
Sterilized metal double-layer rotary sleeve sampler. Sterilized aluminum shovel and spoon.
Sterilized glass funnel.
75% alcohol cotton ball.
3.1.11 Ethanol.
3.2 Laboratory test supplies
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5. 4 Culture medium and reagents
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789,5. 5 Operating steps
5.1 Sample collection and inspection
See GB/T4789.1.
GB/T4789.19—2003
5.1.1 Fresh eggs, fermented eggs, preserved eggs: rinse the shell with running water, then wipe with 75% alcohol cotton to disinfect, then put into sterilized bags, seal and mark before sending for inspection.
5.1.2 Pasteurized frozen whole eggs, frozen egg yolks, and frozen egg whites: first disinfect the opening of the iron can with 75% alcohol cotton balls, then open the lid, use a sterilized electric drill to drill from the top to the bottom at an angle, slowly drill out the sample, then pull out the electric drill, take out 250g from it, put the sample into a sterilized wide-mouth bottle, mark it and send it for inspection.
5.1.3 Pasteurized whole egg powder, egg yolk powder, and egg white flakes: Disinfect the opening of the packaging iron box with 75% alcohol cotton balls, then open the lid, insert a sterilized metal double-layer rotary cannula sampler into the bottom of the box at an angle, rotate the cannula to collect the test sample, then lift the sampler out of the box, use a sterilized spoon to collect the test sample from the top, middle, and bottom, and put it into a sterilized wide-mouth bottle. The weight of each test sample should not be less than 100g, and it should be marked and sent for inspection. 5.1.4 The number of samples for quality identification of batch products is as follows: When pasteurized whole egg powder, egg yolk powder, egg white flakes and other products are tested for Salmonella in one day or one shift of production, 5% of the total amount of each batch shall be sampled (that is, five boxes are sampled out of every 100 boxes, and each box has one test sample), but each batch shall not be less than three test samples. When determining the total bacterial count and coliform group, each batch shall be sampled three times before, during and after the canning process, with 100g sampled each time, and each batch shall be combined into one inspection sample. Pasteurized ice whole eggs, ice egg yolks, ice egg whites and other products shall be sampled according to the production batch number during canning. When testing for Salmonella, ice egg yolks and ice egg whites shall be sampled for every 250kg, and pasteurized ice whole eggs shall be sampled for every 500kg. When determining the total bacterial count and coliform group, each batch shall be sampled three times before, during and after the canning process, with 100g sampled each time, and combined into one inspection sample. 5.2 Handling of test samples
5.2.1 Shells of fresh eggs, rotten eggs and preserved eggs: Wipe the eggshells thoroughly with a cotton swab soaked in sterile saline, then place the cotton swab directly in the culture medium for bacterial culture. Alternatively, place the whole egg in a sterile beaker or flat III, add a quantitative amount of sterile saline or liquid culture medium according to the test sample requirements, scrub the surface of the eggshell thoroughly with a sterile cotton swab, and use the scrubbing liquid as the test sample for inspection. 5.2.2 Fresh egg liquid: Wash the fresh egg under running water, wait until it is dry, and then disinfect the eggshell with 75% alcohol cotton. Then, according to the test requirements, open the eggshell to take out the egg white, egg yolk or whole egg liquid, put it in a sterile bottle with glass beads, and shake it thoroughly for inspection. 5.2.3 Pasteurized whole egg powder, egg white flakes, and egg yolk powder: Put the test sample in a sterile bottle with glass beads, add sterile saline in proportion, and shake it thoroughly for inspection.
5.2.4 Pasteurized frozen whole eggs, frozen egg whites, and frozen egg yolks: Soak the bottle containing the frozen egg sample in running cold water to melt the sample, then take it out and put it in a sterilized bottle with glass beads and shake it thoroughly for testing. 5.2.5 Salmonella enrichment culture of various egg products: Weigh the sample in a sterile manner and inoculate it in a culture medium such as selenite brilliant green or brilliant green broth (this culture medium is pre-placed in a sterilized bottle containing an appropriate amount of glass beads), cover the bottle cap tightly, shake it thoroughly, and then put it in a 36℃±1℃ incubator for 20h±2h.
5.2.6 The number of inoculated eggs and egg products and the number and composition of the culture medium: When using selenite brilliant green for enrichment culture, the number of inoculated samples of various eggs and egg products is 30g, and the number of culture medium is 150mL. When using brilliant green broth for enrichment culture, the number of inoculated samples, the number of culture medium and the concentration are shown in Table 1. Table 1 Number of inoculation plates, culture medium quantity and concentration of test samples Type of test sample
Pasteurized whole egg powder
Egg yolk powder
Fresh egg liquid
Albumen flakes
Pasteurized frozen whole egg
Frozen egg yolk
Frozen egg white
Fresh egg, fermented egg, preserved egg
Number of test samples inoculated
6g (add 24mL sterile water)
6g (add 24mL sterile water)www.bzxz.net
6g (add 24mL sterile water)
Number of culture medium/mL
Note: Brilliant Green should be added to the broth just before use. The concentration of Brilliant Green is calculated based on the total amount of the test sample and broth. 150
Brilliant green concentration/(g/mL)
1/6000~1/4000
1/6000~1/4000
1/6000~1/4000
1/1000000
1/6000~1/4000
1/6000~1/4000
1/60000~1/50000
1/6000~1/4000
Test method
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 Implementation: Shigella test: According to GB/T4789.5. GB/T4789.19—2003
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