This standard specifies the basic requirements and inspection methods for grains, fruits and vegetables. This standard applies to foods processed from grains, fruits and vegetables, including puffed foods, starchy foods, fried snacks, breakfast cereals, instant noodles, quick-frozen pre-packaged rice and flour foods, pickled vegetables, etc. GB/T 4789.33-2003 Food Hygiene Microbiological Inspection Grains, Fruits and Vegetables Inspection GB/T4789.33-2003 Standard Download Decompression Password: www.bzxz.net

ICS 07.100.30
National Standard of the People's Republic of China
GB/T4789.33—2003
Microbiological examination of food hygieneExamination of cereal,fruit and vegetable2003-08-11Promulgated
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
2004-01-01Implementation
GB/T4789.33—2003
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: Fu Ping, Ji Rong, Yang Baolan, Yao Jinghui, Li Yuwei. 260
1 Scope
Microbiological inspection of food hygiene
Inspection of grains, fruits and vegetables
This standard specifies the basic requirements and inspection methods for grains, fruits and vegetables. GB/T4789.33—2003
This standard applies to the inspection of foods processed with grains, fruits and vegetables as raw materials, including puffed foods, starchy foods, fried snacks, breakfast cereals, instant noodles, quick-frozen pre-packaged rice and flour foods, pickled vegetables, etc. 2 Normative references
The clauses in the following documents become 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 reference to these documents, the latest versions shall apply to this standard. GB/T4789.1 General principles for food hygiene microbiological examination 2 Food hygiene microbiological examination
GB/T 4789.2
Determination of total colony count
GB/T4789.3
3 Food hygiene microbiological examination
Determination of coliform group
GB/T4789.4 Food hygiene microbiological examination Salmonella examination
Shigella examination
5 Food hygiene microbiological examination
GB/T4789.5
GB/T4789.10
GB/T 4789.15
GB/T 4789.26
Food hygiene microbiological examination
Staphylococcus aureus examination
Food hygiene microbiological examination
Xin bacteria and yeast count
Food hygiene microbiological examination
Testing of commercial sterility of canned food
Food hygiene microbiological examination staining method, culture medium and reagents GB/T4789.28
3 Equipment and materials
3.1 On-site sampling tools
3.1.1 Sampling box.
3.1.2 Sterilized stirring rod.
3.1.3 Sterilized spoon, tweezers, etc.
3.1.4 Sterilized stoppered wide-mouth bottle, 500mL
3.1.5 Sterilized plastic bag.
3.1.6 75% alcohol cotton ball.
3.1.7 Alcohol lamp and ethanol.
3.1.8 Crayons and paper for numbering.
3.2 Laboratory test supplies
According to GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5, GB/T4789.10, GB/T4789.15, GB/T 4789.26.
4 Culture medium and reagents
See GB/T4789.2, GB/T4789.3, GB/T4789.4. GB/T4789.5, GB/T4789.10, GB/T4789.15, GB/T4789.26, GB/T4789.28.
CB/T4789.33--2003
5 Operation steps
5.1 Sample collection and inspection
5.1.1 Samples of packaged foods should be collected from the whole package. Pay attention to the integrity of the package when sampling. Bulk samples should be collected with sterilized utensils and placed in sterilized wide-mouth bottles with stoppers and sent to the laboratory for inspection in a timely manner. 5.1.2 Sampling quantity
According to GB/T4789.1.
5.2 Sample handling
5.2.1 Samples of packaged foods such as puffed foods, fried snacks, breakfast cereals, pickled vegetables, etc. should be opened and sampled with aseptic operation, and 25g should be weighed. Bulk samples should be weighed with aseptic operation and placed in a homogenizer containing 225mL sterile saline to make a 110 dilution. 5.2.2 Instant noodles
5.2.2.1 Instant noodles without seasoning: unseal and sample using aseptic operation, weigh 25g of noodle block, put into a homogenizer with 225mL sterile saline, and make a 1:10 homogenate. 5.2.2.2 Instant noodles with seasoning: unseal and sample using aseptic operation, weigh the noodle block and all seasonings and ingredients together, add sterile saline at a ratio of 1:1, and make a sample homogenate. 5.2.2.2.1 Weigh 50g of homogenate and add it to 200mL sterile saline to make a 1:10 dilution for total bacterial count, coliform group and Staphylococcus aureus.
5.2.2.2.2 Weigh 50g of homogenate and add it to 225mL GN enrichment solution for pre-enrichment of Shigella. 5.2.2.2.3 Weigh 50g of homogenized liquid and add it to 225mL of BP enrichment liquid for pre-enrichment of Salmonella. 5.2.3 Quick-frozen pre-packed rice and flour products
Use aseptic operation to open and sample, weigh 50g of sample, put it into a homogenizer containing 225mL of sterile physiological saline, place it in a 45 water bath for 30min, and test it immediately after thawing. Www.bzxZ.net
5.2.4 Dried fruit food and roasted food
Use aseptic operation to open and sample the packaged samples: first disinfect the surface of the shelled sample with 75% alcohol, then use sterile scissors to cut off the shell, take out the pulp, and weigh 25g of sample. For the shelled sample, use aseptic operation to directly weigh 25g of the test sample, put it into 225mL of sterile physiological saline, and make a 1:10 dilution.
5.3 Test methods
Total colony count: 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; Bacteria and yeast count: in accordance with GB/T4789.15. 262
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