This standard specifies the hygienic requirements and inspection methods for meat sausages. This standard applies to red sausages, meat sausages and other products made from fresh (frozen) animal meat that is processed, pickled, chopped, added with auxiliary materials, stuffed into casings and then cooked. GB 2725.1-1994 Meat Sausage Hygiene Standard GB2725.1-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Meat sausage
Hygienic standard for the sausagesSubject content and scope of application
This standard specifies the hygienic requirements and inspection methods for meat sausages. GB 2725.1-94
Replaces GB 2725:-81
This standard applies to red sausages, meat sausages and other products made from fresh (frozen) animal meat that is processed, pickled, chopped, added with auxiliary materials, stuffed into casings and then cooked.
2 Reference standards,
GB 2760
Hygiene standard for the use of food additives
GB 4789.2
GB 4789. 3
GB 4789. 4
GB 4789. 10
GB 4789. 11
GB 5009. 34
3 Hygienic requirements
3.1 Sensory indicators
Food hygiene microbiological examination
Food hygiene microbiological examination
Food hygiene microbiological examination
Food hygiene microbiological examination
Food hygiene microbiological examination
Food hygiene microbiological examination
Determination of total colony count
Determination of coliform group
Salmonella examination
Shigella examination
Staphylococcus examination
Hemolytic streptococcus examination
Determination method of nitrite in food
Casing (skin) is dry and complete, and closely combined with the contents, firm and elastic, without mucus and mold spots. The cut surface is firm and moist, the meat is uniformly rosy red, and the fat is white. No rancid smell, no rancid smell. 3.2 Physical and chemical indicators
Physical and chemical indicators are shown in Table 1.
Nitrite (as NaNO), mg/kg
Food additives
3.3 Bacterial indicators
Bacterial indicators are shown in Table 2.
Ministry of Health of the People's Republic of China approved the guidelines on March 18, 1994
According to GB2760 provisions
Implemented on September 1, 1994
Total colony count, g
Escherichia coli, g/100g
Pathogenic bacteria (referring to intestinal pathogens and pathogenic cocci) 4 Inspection methods
4.1 Sensory indicators Inspection is carried out by visual inspection and tasting. GB2725.1-94
≤20000
Not detectable
4.2 Physical and chemical index inspection shall be carried out in accordance with GB5009.34.
4.3 Bacterial index shall be carried out in accordance with GB4789.24789.5 and GB4789.10~4789.11. Additional remarks:
This standard is proposed by the Health Supervision Department of the Ministry of Health.
≤50000
Not detectablewwW.bzxz.Net
This standard was drafted by the Heilongjiang Provincial Food Hygiene Supervision and Inspection Institute, the Listed Food Hygiene Supervision and Inspection Institute, the Shaanxi Provincial Food Hygiene Supervision and Inspection Institute, and the Inner Mongolia Autonomous Region Health and Epidemic Prevention Station. The main drafters of this standard are Wang Jiawei, Jia Zhongqi, Jiang Peizhen, Chen Zhilin, and Lian Xilan. 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. 38
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