GB/T 4789.20-2003 Microbiological examination of food hygiene Inspection of aquatic food

This standard specifies the basic requirements and methods for the inspection of aquatic food. This standard applies to the inspection of ready-to-eat non-dried animal products, ready-to-eat algae foods, and pickled, pickled, raw animal aquatic products, and their minced and cooked products. GB/T 4789.20-2003 Food Hygiene Microbiological Inspection Aquatic Food Inspection GB/T4789.20-2003 Standard Download Decompression Password: www.bzxz.net

ICS 07.100.30
National Standard of the People's Republic of China
GB/T4789.20-2003
Replaces GB/T4789.20--1994
Microbiological examination of food hygiene
Inspection of aquatic product foods
Microbiological examination of food hygiene-Examination of aquatic product foodsPromulgated on August 11, 2003
Ministry of Health of the People's Republic of China
China Baojia Standardization Administration
Implementation on January 1, 2004
GB/T4789.20-2003
This standard revise GB/T4789.20--1994 "Microbiological examination of food hygiene-Examination of aquatic product foods".
Compared with GB/T4789.20--1994, this standard has the following major revisions: The format and text of the standard text have been revised in accordance with GB/T1.1-2000. The "equipment and materials" in the original standard have been revised and standardized. - Aquatic products have been reclassified according to the newly revised food hygiene standards. - The "referenced standards" have been revised and standardized.
From the date of implementation of this standard, GB/T4789.20--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 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. This standard was first issued in 1984, revised for the first time in 1994, and this is the second revision. 154
1 Scope
Microbiological examination of food hygiene
Inspection of aquatic food
This standard specifies the basic requirements and inspection methods for aquatic food inspection. GB/T4789.20—2003
This standard applies to the inspection of ready-to-eat dried aquatic products of animal origin, ready-to-eat algae foods, and pickled, pickled, raw edible aquatic products of animal origin, as well as their minced and cooked products.
2 Normative references
The clauses in the following documents become clauses of this standard through reference in this standard. For all dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated references, the latest versions are applicable 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
Food hygiene microbiological examination
Salmonella examination
GB/T 4789,4
GB/T4789.5
Food hygiene microbiological examination
Food hygiene microbiological examination
GB/T 4789.71
GB/T 4789.10
Shigella test
Vibrio parahaemolyticus test
Food hygiene microbiological test
GB/T4789.15 Food hygiene microbiological test 3 Equipment and materials
3.1 On-site sampling supplies
3.1.1 Sampling boxes and baskets.
3.1.2 Sterilized plastic bags.
3.1.3 Ceramic trays with lids.
3.1.4 Sterilized wide-mouth bottles with stoppers.
3.1.5 Sterilized knives, tweezers, and scissors.
3.1.6 Sterilized cotton swabs.
3.1.7 Numbering tags with ropes.
Test for Staphylococcus aureus
Counting of mold and yeast
3.2 Laboratory test suppliesbZxz.net
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5, GB/T4789.7, GB/T4789.10 and GB/T4789.15.
4 Culture medium and reagents
See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5, GB/T4789.7, GB/T4789.10. GB/T 4789,15
GB/T4789.20—2003
5 Operating steps
5.1 Collection and inspection of samples
When collecting aquatic food samples on site, the sampling volume should be determined according to the purpose of inspection and the type of aquatic products. Except for some large fish and marine mammals, which can only be cut as samples, generally the whole individual is collected, and the inspection sample is taken from a certain part according to the requirements when the inspection is carried out. When the purpose is to judge the quality and freshness, fish and large shellfish should be taken as one individual as a sample, and a separate inspection sample should be taken. However, when judging the quality of a batch of aquatic products, it is still necessary to take multiple samples from multiple individuals to reflect the overall quality. For small fish, shrimps and crabs, because they are too small, they can only be mixed for testing. When sampling, more individuals must be collected. For fish paste products (such as enema, fish balls, etc.) and cooked products, 250g is collected and placed in a sterilized container. Aquatic food contains more salt, and the activity of enzymes in the body is also more vigorous, which is easy to deteriorate. Therefore, after the samples are collected, they should be sent for inspection as soon as possible, and ice should be added during the inspection process.
5.2 Handling of test samples
5.2.1 Fish: The part where the test samples are taken is the back muscle. First, rinse the fish body with running water, remove the scales, and then wipe the fish back with a 75% alcohol cotton ball. After drying, use a sterilized knife to cut 5cm along the spine on the fish back, and then cut the two ends to turn the two back muscles to the sides. Then use sterile scissors to cut 25g of meat, put it in a sterile mortar, cut it into pieces with sterile scissors, add sterile sea sand or glass sand to grind (if conditions permit, a homogenizer can be used), grind the sample, add 225mL sterile saline, and mix it into a diluent. Note: When cutting meat samples, do not break or stain the fish skin. Minced fish products and cooked products should be placed in a mortar for further crushing, and then add saline to mix into a diluent. 5.2.2 Shrimp: The part of the sample to be taken is the muscle in the gelatinous section. Rinse the shrimp under running water, remove the cephalothorax, cut the muscles at the junction of the abdominal segment and the cephalothorax with sterile scissors, and then squeeze out the muscles in the gelatinous segment, weigh 25g and put it into a sterile mortar, and then operate the same as the fish sample.
5.2.3 Crabs: The part to be sampled is the chest muscle. Rinse the crab under running water, peel off the shell cover and belly button, then remove the gills, and rinse it under running water again. Wipe the front and back outer walls with a 75% alcohol cotton ball, and place it on a sterile sugar porcelain plate to dry. Then use sterile scissors to cut it into two pieces, and then use both hands to squeeze out a piece of the crab's chest muscle (use your fingers to squeeze from the foot root end to the cut end), weigh 25g, and put it into a sterile mortar. The following operations are the same as the fish sample. 5.2.4 Shellfish: Slowly cut into the seam, pry open the shell cover, and then use a sterilized forge to take out the entire content, weigh 25g and put it in a sterilized mortar, and the following operations are the same as those for fish samples.
5.3 Inspection methods
- Determination of total colony count: in accordance with GB/T4789.2; Determination of coliform group: in accordance with GB/T4789.3; Inspection of Salmonella: in accordance with GB/T4789.4; Inspection of Shigella: in accordance with GB/T4789.5; Inspection of Vibrio parahaemolyticus: in accordance with GB/T4789.7; Inspection of Staphylococcus aureus: in accordance with GB/T4789.10; Bacteria and yeast counts: in accordance with GB/T4789.15. Note: Aquatic food is contaminated by both marine and terrestrial bacteria, and the bacterial culture temperature during inspection should be 30℃. The above sampling methods and inspection parts are all aimed at testing the bacterial content in the muscles of aquatic food to determine its freshness and quality. If it is necessary to check whether aquatic food is infected with certain pathogens, the sampling parts should be the gastrointestinal digestive tract and respiratory organs such as gills. For fish, the intestines and gills should be sampled; for shrimps, the internal organs in the cephalothorax and the intestines on the outer edge of the femur should be sampled; for crabs, the stomach and gills should be sampled; for snails among shellfish, the part below the amphipod muscle should be sampled; for bivalves among shellfish, the internal organs and gills covered on the outer layer of the axe foot muscle should be sampled.
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