GB 16327-1996 Hygienic standard for dried meat and preserved meat GB16327-1996 Standard download and decompression password: www.bzxz.net

GB16327—1996
This standard has no international standard. There are similar standards abroad, but there is no unified standard in China. This standard refers to relevant standards at home and abroad and is formulated by the National Meat Food Hygiene Research Collaboration Group. This standard is proposed by the Health Supervision Department of the Ministry of Health. This standard is drafted by the Shanghai Food Hygiene Supervision and Inspection Institute, Heilongjiang Food Hygiene Supervision and Inspection Institute, and Jiangsu Health and Epidemic Prevention Station.
The main drafters of this standard are Jiang Peizhen, Liu Hong, Wang Jiawei, and Wu Qiaozhen. This standard is interpreted by the Ministry of Health's Food Hygiene Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health. 639
1 Scope
National Standard of the People's Republic of China
Hygienic standard of roast dried meat product
Hygienic standard of roast dried meat product This standard specifies the hygienic requirements and inspection methods for roast dried meat and meat jerky. GB16327—1996
This standard applies to cooked dried meat products made from livestock and poultry meat as the main raw material, seasoning and auxiliary materials, cooked and baked. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and the parties using this standard should explore the possibility of using the latest versions of the following standards. GB2760—86 Hygienic standard for the use of food additives GB 4789. 2-—94
GB 4789.3-94
GB 4789. 4—94
GB 4789.5—94
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
GB 4789. 10--94
GB 4789. 11 --94
GB 5009.3—85
3 Hygienic requirements
·3.1 Sensory indicators
Food hygiene microbiological examination
Food hygiene microbiological examination
Method for determining moisture in food
Determination of total colony count
Determination of coliform group
Salmonella examination
Shigella examination
Staphylococcus examination
Hemolytic streptococcus examination
Has unique color, aroma, taste, shape, no burnt odor, rancid odor, etc., and no impurities. 3.2 Physical and chemical indicatorsbzxz.net
Physical and chemical indicators shall comply with the provisions of Table 1.
Moisture, %
Food additives
3.3 Microbiological indicators
Microbiological indicators shall comply with the provisions of Table 2.
Approved by the Ministry of Health of the People's Republic of China on June 19, 1996 640
Implemented in accordance with GB2760
Implemented on September 1, 1996
Total number of bacteria, pieces/g
Coliform bacteria, pieces/100g
Pathogenic bacteria
Note: Pathogenic bacteria refer to intestinal pathogens and pathogenic cocci. 4 Inspection methods
—1996
GB 16327-
4.1 Sensory indicators: Under natural light, observe the color and shape, smell its odor, and taste its flavor. 4.2 Moisture: Implemented in accordance with GB5009.3.
4.3 Total number of colonies: Implemented in accordance with GB4789.2. 4.4 Coliform bacteria: Implemented in accordance with GB4789.3. 4.5 Pathogenic bacteria: in accordance with GB4789.4, GB4789.5, GB4789.10, GB4789.11.
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