GB/T 4789.21-2003 Microbiological examination of food hygiene - Inspection of frozen drinks and beverages

This standard specifies the inspection methods for frozen drinks and beverages. This standard is applicable to the inspection of frozen drinks (ice cream, popsicles, popsicles and edible ice cubes) and feed: fruit and vegetable juice drinks, milk-containing drinks, carbonated drinks, plant protein drinks, carbonated tea drinks, solid drinks, cocoa powder solid drinks, lactic acid bacteria drinks, canned tea drinks, canned plant protein drinks (produced by canning technology), bottled (barreled) drinking pure water, low-temperature reconstituted fruit juice, etc. GB/T 4789.21-2003 Food Hygiene Microbiological Inspection Frozen Drinks and Beverages Inspection GB/T4789.21-2003 Standard Download Decompression Password: www.bzxz.net

ICS07.100.30
National Standard of the People's Republic of China
GB/T4789.21--2003
Replaces GB/T4789.21—1994
Microbiological examination of food hygiene
Examination of frozen drinks and cold drinks
Microbiological examination of food hygiene-Examination of frozen drinks and cold drinksPromulgated 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/T4789.21-2003
This standard revise GB/T4789.21—1994 "Microbiological examination of food hygiene-Examination of cold drinks". Compared with GB/T4789.211994, the main changes of this standard are as follows: The frozen drinks and beverages in this standard are reclassified according to the newly revised food hygiene standards. The name of this standard is changed to "Food Hygiene Microbiological Examination Frozen Drinks and Beverages Inspection". - The original standard "This standard specifies the inspection methods for refreshing drinks" and "This standard is applicable to the inspection of frozen foods and liquid beverages" are changed to "This standard is applicable to the inspection methods for frozen drinks and beverages". The standard text format and text are modified according to GB/T1.1-2000. - Modify and standardize the "equipment and materials" in the original standard. Modify and standardize the "reference standards".
The content of the operating steps is modified.
From the date of implementation of this standard, GB/T4789.21-1994 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 Chinese Center for Disease Control and Prevention. The main drafters of this standard: Liu Yixian, 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. 158
1 Scope
Microbiological inspection of food hygiene
Inspection of frozen drinks and beverages
GB/T4789.21—2003bzxz.net
This standard specifies the inspection methods for frozen drinks and beverages. This standard applies to the inspection of frozen drinks (ice cream, popsicles, popsicles and edible ice cubes) and beverages: fruit and vegetable juice drinks, milk-containing beverages, carbonated beverages, plant protein beverages, carbonated tea beverages, solid beverages, cocoa powder solid beverages, lactic acid bacteria beverages, canned tea beverages, canned plant protein beverages (produced by canning technology), bottled (barreled) drinking pure water, low-temperature reconstituted fruit juice, etc. 2 Normative references
The provisions in the following documents become the provisions 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, parties that reach 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 is applicable to this standard. GB/T4789.1 General principles for food hygiene microbiological examination
GB/T4789.2 Microbiological examination for food hygieneGB/T4789.3 Microbiological examination for food hygiene Microbiological examination for food hygiene
GB/T4789.41
GB/T4789.5 Microbiological examination for food hygiene Determination of total colony count
Determination of coliform group
Test for Salmonella
Test for Shigella
Test for Staphylococcus aureus
Microbiological examination for food hygiene
GB/T4789.10
Microbiological examination for food hygiene Count of mold and yeast GB/T 4789.15
GB/T16347 Microbiological examination for food hygiene Test for lactic acid bacteria in lactic acid bacteria beverages 3 Equipment and materials
Supplies for on-site sampling: prepare according to actual needs. See GB/T4789.2, GB/T4789.3, GB/T4789.4, GB/T4789.5, GB/T4789.10. GB/T4789.15, GB/T16347. 4 Culture medium and reagents
See GB/T4789.2, GB/T4789.3. GB/T4789.4 GB/T4789.5, GB/T4789.10, GB/T4789.15, GB/T 16347
5 Operating steps
5.1 Sample collection and inspection
See GB/T4789.1.
5.1.1 Fruit and vegetable juice drinks, carbonated drinks, tea drinks, solid drinks: samples in original bottles, bags and boxes should be collected. 5.1.2 Frozen drinks: samples in original packaging should be collected. 5.1.3 After the sample is collected, it should be sent for inspection immediately. If it cannot be inspected immediately, it should be stored in a refrigerator. 5.2 The number of samples collected
shall be implemented in accordance with GB/T4789.1.
5.3 Treatment of inspection samples
5.3.1 Bottled beverages: Sterilize the bottle mouth with a lit alcohol cotton ball, cover it with carbolic gauze, and wipe the plastic bottle mouth with a 75% alcohol cotton ball 159
GB/T4789.21-2003
Sterilize it, open the lid with a sterilized bottle opener, and pour the beverage containing carbon dioxide into another sterilized container. Do not cover the mouth tightly, cover it with a sterilized gauze, and shake it gently. After all the gas escapes, conduct the inspection. 5.3.2 Popsicles: Use sterile tweezers to remove the wrapping paper, place the popsicle part in a sterile wide-mouth bottle, leave the wooden stick outside the bottle, cover the bottle cap, pull out the wooden stick with force, or cut off the wooden stick with sterile scissors, place in a 45℃ water bath for 30 minutes, and test immediately after melting. 5.3.3 Ice cream: Place in a sterilized container, wait for it to melt, and test immediately. 5.4 Test methods
Determination of total colony count: in accordance with GB/T4789.2; Determination of coliform group: in accordance with GB/T4789.3; Test for Salmonella: in accordance with GB/T4789.4; Test for Shigella: in accordance with GB/T4789.5; Test for Staphylococcus aureus: in accordance with GB/T4789.10; Count of mold and yeast: in accordance with GB/T4789.15; Test for lactic acid bacteria: in accordance with GB/T16347. 160
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