GB 2748-1996 Egg Hygiene Standard

This standard specifies the hygienic requirements for eggs. This standard applies to all kinds of fresh eggs produced by poultry such as chickens, ducks, quails, etc. GB 2748-1996 Egg Hygiene Standard GB2748-1996 Standard download decompression password: www.bzxz.net

GB2748—1996
Based on the test results of poultry eggs such as chickens, ducks, quails, pigeons, etc., this standard revised GB2748-81 "Hygiene Standard for Fresh Eggs" into the Hygiene Standard for Eggs to expand the scope of application of this standard. In the sensory index of GB2748-81, the whole egg is slightly red when the light is transparent. When this standard was verified on various poultry eggs, it was considered that the description was inaccurate and should be revised to orange-yellow to orange-red. In the physical and chemical index of GB2748-81, mercury is ≤0.05mg/kg, and this standard is revised to ≤0.03mg/kg. This standard was first issued on May 1, 1978, revised for the first time in 1981, and revised for the second time in November 1996. From the date of implementation, this standard will replace GB2748-81 at the same time. This standard was proposed by the Ministry of Health of the People's Republic of China. This standard was drafted by the Henan Provincial Food Hygiene Supervision and Inspection Institute. The main drafters of this standard are: Wang Zhongzhou, Yang Xinshi, and Yuan Wenfu. This standard is interpreted by the Ministry of Health's Food Hygiene Supervision and Inspection Institute, which is the technical unit entrusted by the Ministry of Health. 69
1 Scope
National Standard of the People's Republic of China
Hygienic standard for eggs
Hygienic standard for eggs
This standard specifies the hygienic requirements for eggs.
This standard is applicable to all kinds of fresh eggs produced by poultry such as chickens, ducks, quails, etc. 2 Cited standards
GB 2748-1996
Replaces GB2748-81
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 are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T5009.17—1996 Determination of total mercury in food GB/T5009.47—1996 Analytical methods for hygienic standards for eggs and egg products 3 Hygienic requirements
3.1 Sensory indicators
The eggshell is clean and complete. When the light is turned through, the whole egg is orange-yellow to orange-red, and the yolk is invisible or slightly shadowed. After opening, the yolk is raised, complete and tough, and the egg white is clear, transparent, and the consistency is clear. No odor. 3.2 Physical and chemical indicatorsWww.bzxZ.net
Physical and chemical indicators should comply with the provisions of Table 1.
Mercury (in Hg), mg/kg
Testing methods
Follow the provisions of GB/T5009.17.
4.2 Sensory indicators
Follow the provisions of GB/T5009.47.
Approved by the Ministry of Health of the People's Republic of China on November 27, 1996 70
Implemented on May 1, 1997
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