GB/T 4789.22-2003 Food hygiene microbiological examination Condiment examination

This standard specifies the inspection method for condiments. This standard applies to the inspection of condiments (including soy sauce, pastes and vinegar made from beans and other grain crops) and aquatic condiments. GB/T 4789.22-2003 Food Hygiene Microbiological Inspection Condiment Inspection GB/T4789.22-2003 Standard Download Decompression Password: www.bzxz.net

ICS07.100.30
National Standard of the People's Republic of ChinaWww.bzxZ.net
GB/T4789.22—2003
Replaces GB/T4789.22--1994
Microbiological examination of food hygiene-Examination of flavourings
Promulgated on August 11, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of China
Implementation on January 1, 2004
GB/T4789.222003
This standard revise GB/T4789.22--1994 "Microbiological examination of food hygiene-Examination of flavourings". Compared with GB/T4789.22-1994, the main modifications of this standard are as follows: 1. The format and text of the standard text are modified in accordance with GB/T1.1-2000. Reclassification is carried out in accordance with food hygiene standards, and aquatic condiments are added. 1. The original standard "This standard applies to condiments (including soy sauce, sauces and vinegar, etc. fermented with beans as raw materials)" is revised to "This standard applies to condiments (including soy sauce, sauces and vinegar, etc. fermented with beans and other grain crops as raw materials) and aquatic condiments".
Modify and standardize the "equipment and materials" in the original standard method. Modify and standardize the "reference standards".
From the date of implementation of this standard, GB/T4789.22-1994 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. Drafting units of this standard: Beijing Municipal Health and Epidemic Prevention Station, Nutrition and Food Safety Institute of Chinese Center for Disease Control and Prevention. The main drafters of this standard: Liu Yixian, Ji Rong, Fu Ping, Yang Baolan, Yao Jinghui. This standard was first issued in 1984, revised for the first time in 1994, and this is the second revision. 162
1 Scope
Microbiological examination of food hygiene
Condiment examination
This standard specifies the examination methods for condiments. GB/T4789.22-—2003
This standard applies to the examination of condiments (including soy sauce, pastes and vinegar fermented with beans and other grain crops as raw materials) and aquatic condiments.
2 Normative references
The clauses in the following documents become clauses of this standard through reference in this standard. For dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest versions 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
GB/T4789.5 Food hygiene microbiological examination GB/T4789.7 Food hygiene microbiological examination Shigella examination
Vibrio parahaemolyticus examination
GB/T4789.10 Food hygiene microbiological examination Staphylococcus aureus examination
3 Equipment and materials
3.1 On-site sampling supplies
Prepare according to sampling needs.
3.2 Laboratory test supplies
See GB/T4789.2, GB/T4789.3, GB/T4789.4. GB/T4789.5, GB/T4789.7, GB/T4789.10. 4 Culture medium and reagents
See GB/T4789.2, GB/T4789.3, GB/T4789.4. GB/T4789.5, GB/T4789.7, GB/T4789.10 and 20%~30% sterilized sodium carbonate solution.
Operation steps
5.1 Sample collection and inspection
After the sample is sent to the laboratory, it should be inspected immediately or placed in the refrigerator for temporary storage. 5.2 Sample collection quantity
According to GB/T4789.1.
5.3 Sample handling
5.3.1 Bottled samples: Sterilize the bottle mouth with a lit alcohol cotton ball, cover with carbolic gauze, and then open it with a sterilized bottle opener. For bagged samples, disinfect the bag mouth with a 75% alcohol cotton ball before testing. 5.3.2 Sauces: Aseptically weigh 25g, put it into a sterilized container, add 225mL of distilled water, absorb 25mL of soy sauce, add 163
GB/T4789.22—2003
225mL of sterilized distilled water to make a suspension.
5.3.3 Vinegar: Adjust the pH to neutral with 20%~30% sterilized sodium carbonate solution. 5.4 Test methods
Total colony count determination: 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; Vibrio parahaemolyticus test: in accordance with GB/T4789.7; Staphylococcus aureus test: in accordance with GB/T4789.10. 164
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