GB/T 4789.25-2003 Microbiological examination of food hygiene - Alcoholic beverage examination

This standard specifies the test method for fermented wine with low alcohol content. This standard is applicable to the test of beer (fresh beer and hot beer), fruit wine, rice wine and grape wine among fermented wine. GB/T 4789.25-2003 Food Hygiene Microbiological Test Wine Test GB/T4789.25-2003 Standard Download Decompression Password: www.bzxz.net

ICS07.100.30
National Standard of the People's Republic of China
GB/T4789.25—2003
Replaces GB/T4789.25-1994
Microbiological examination of food hygiene-Examination of wines
Promulgated 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/T4789.25--2003
This standard revise GB/T4789.25-—1994 "Microbiological examination of food hygiene-Examination of wines".
Compared with GB/T4789.25-1994, the main modifications of this standard are as follows: - The format and text of the standard text are modified in accordance with GB/T1.1-2000. 1. The original standard "This standard is applicable to the inspection of beer, fruit wine, rice wine, etc. in fermented wine." is modified to "This standard is applicable to the inspection of beer (fresh beer, cooked beer), fruit wine, rice wine, and grape wine in fermented wine." Modify and standardize the "equipment and materials" in the original standard. Modify and standardize the "referenced standards" in the original standard. From the date of implementation of this standard, GB/T4789.25-1994 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 units of this standard: Beijing Municipal Health and Epidemic Prevention Station, Nutrition and Food Safety Institute of China Center for Disease Control and Prevention, and Health Supervision Center of the Ministry of Health.
The main drafters of this standard: Dui Yixian, Ji Rong, Fu Ping, Gu Jingyu, Yan Jun. This standard was first issued in 1984, revised for the first time in 1994, and this is the second revision. 174
1 Scope
Microbiological Examination of Food Hygiene
This standard specifies the examination methods for fermented wines with low alcohol content. Alcoholic Beverage Examination
GB/T4789.25--2003Www.bzxZ.net
This standard applies to the examination of beer (fresh beer and cooked beer), fruit wine, rice wine and grape wine among fermented wines. 2 Normative References
The clauses in the following documents become the 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 referenced document, the latest version shall apply 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
GB/T4789.3 Food hygiene microbiological examination Determination of coliform group
GB/T4789.4 Food hygiene microbiological examination Salmonella examination
Shigella examination
GB/T4789.5 Food hygiene microbiological examination Staphylococcus aureus examination
GB/T4789.10 Food hygiene microbiological examination 3 Equipment and materials
3.1 On-site sampling supplies
Prepare according to actual needs. Sampling box, marker pen, recording paper, etc. 3.2 Laboratory test supplies
See GB/T4789.2, GB/T4789.3. GB/T4789.4, GB/T4789.5, GB/T4789.104 Culture media and reagents
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5, GB/T4789.10. 5 Operation steps
5.1 Sample collection and inspection
The sampling of fermented wine samples shall be carried out in accordance with GB/T4789.1. 5.2 Sample processing
Use a lit alcohol cotton ball to cauterize the bottle mouth for sterilization, cover it with carbolic gauze, and then use a sterilized bottle opener to open the lid. Wine containing carbon dioxide can be poured into another sterilized container, do not cover the mouth tightly, cover it with a sterilized gauze, and shake it gently. After all the gas has escaped, conduct the test. 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. 175
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