GB 4789.26-2023 PDF EnglishUS$260.00 · In stock · Download in 9 seconds
GB 4789.26-2023: National food safety standard - Food microbiological examination - Commercial sterilization Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 4789.26: Historical versions
Similar standardsGB 4789.26-2023: National food safety standard - Food microbiological examination - Commercial sterilization---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB4789.26-2023 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Food Microbiological Examination – Commercial Sterilization Issued on. SEPTEMBER 6, 2023 Implemented on. MARCH 6, 2024 Issued by. National Health Commission of the People’s Republic of China; State Administration for Market Regulation. Table of ContentsForeword... 3 1 Scope... 4 2 Terms and Definitions... 4 3 Equipment and Materials... 4 4 Culture Media and Reagents... 5 5 Commercial Sterility Inspection in Food Circulation Field... 5 6 Commercial Sterility Inspection in Food Production Field... 9 Appendix A Culture Media and Reagents... 13 Appendix B Inoculation Culture and Abnormality Analysis... 18ForewordThis Standard replaced GB 4789.26-2013 National Food Safety Standard – Food Microbiological Examination – Commercial Sterility. Compared with GB 4789.26-2013, the major changes of this Standard are as follows. --- Add definitions of commercial sterile and acidified foods; --- Add commercial sterility inspection procedures in the field of food production; --- Delete the requirement of re-weighing after heat preservation and the method for testing the sealing of cans; --- Modify the scope of the standard, the definitions of low-acid food and acidic food, and the inspection procedures. National Food Safety Standard – Food Microbiological Examination – Commercial Sterilization1 ScopeThis Standard specifies food commercial sterility inspection procedures, inspection procedures, result determination and report requirements. This Standard applies to the inspection of food commercial sterility.2 Terms and Definitions2.1 Commercial sterility A state in which food has been moderately heat sterilized and does not contain pathogenic microorganisms or non-pathogenic microorganisms that can reproduce in it at normal temperatures. 2.3 Acidic foods Foods that have not been acidified, and after sterilization, the balanced pH of the food itself or the soup is equal to or less than 4.6, and the water activity is greater than 0.85.Tomato products with a pH less than 4.7 are acidic foods. 2.4 Acidified foods Foods whose water activity is greater than 0.85 and whose balance pH is equal to or less than 4.6 after adding acidity regulators or acidifying the food through other acidification methods.3 Equipment and MaterialsIn addition to the routine sterilization and culture materials and equipment of the microbiology laboratory, other equipment is as follows. 3.1 Refrigerator. 2℃~5℃; 3.2 Constant temperature incubator. 30℃±1℃, 36℃±1℃, 55℃±1℃; 3.3 Constant temperature culture chamber. 30℃±2℃, 36℃±2℃, 55℃±2℃;4 Culture Media and Reagents4.1 Culture medium. See Appendix A. 4.2 Crystal violet staining solution. See A.8 in Appendix A. 4.6 Ethanol solution containing 4% iodine. 4g of iodine is dissolved in 100mL of 70% ethanol solution. 4.7 75% ethanol solution. Measure 75mL of absolute ethanol and 25mL of water respectively, mix well and set aside.5 Commercial Sterility Inspection in Food Circulation Field5.1 Inspection procedures The commercial sterility inspection procedures in the food circulation field are shown in Figure 1. 5.2.2 Heat preservation Take 1 sample from each batch and store it in a refrigerator at 2℃~5℃ as a control, and keep the remaining samples at 36℃±1℃ for 10 d. 5.2.3 Opening food containers 5.2.4 Retention samples After opening, use a sterile straw or other appropriate tools to take out at least 30mL (g) of the contents into a sterilized container from a sterile operation; and store it in a refrigerator at 2°C ~ 5°C. It can be used for further testing when necessary. The sample can be discarded after reaching the test conclusion. 5.2.5 Sensory inspection In an inspection chamber with sufficient light and clean air and no odor, pour the sample contents into a white enamel plate or glass container (suitable for liquid samples); and observe and smell the structure, shape, color, and smell of the product. Samples containing solid matter shall check the product properties according to the food; identify whether the food has signs of corrosion and deterioration; and observe the conditions inside the packaging container and record them. 5.2.6 pH measurement and result analysis 5.2.7 Stained smear microscopy 5.3 Result judgment and report 5.3.1 If the sample does not bulge in the can (bag, bottle, cup, etc.) or leak after the heat preservation test, open it after heat preservation; and if it is confirmed through sensory inspection, pH measurement, and smear microscopy that there is no microbial proliferation, the sample can be reported commercial sterility. 5.3.2 If the sample does not bulge in the can (bag, bottle, cup, etc.) or leak after the heat preservation test, open it after heat preservation; and if it is confirmed through sensory inspection, pH measurement, and smear microscopy that there is microbial proliferation, the sample can be reported non-commercial-sterility.6 Commercial Sterility Inspection in Food Production Field6.1 Commercial sterility inspection procedures in food production field See Figure 2 for commercial sterility inspection procedures in the field of food production. 6.2 Inspection procedures 6.2.1 Preparation of sample After food production and processing, production enterprises shall establish appropriate sampling plans and AQL (acceptance quality limit) based on product characteristics and enterprise quality objectives, product sterilization methods, specifications, batch size and other factors, and with reference to relevant national standards. 6.2.2 Heat preservation Food production companies can refer to Table 1 to develop a heat preservation plan suitable for product inspection of this company. The extracted samples should be carried out heat preservation in a constant-temperature culture chamber or constant-temperature incubator according to the requirements of the heat preservation plan. 6.2.7 Stained smear microscopy 6.3 Result judgment and report 6.3.1 If the taken sample has not occurred expanded cans (bags, bottles, cups, etc.) or leakage after the heat preservation test, and if it is confirmed that there is no microbial proliferation through sensory inspection, pH test, staining microscopy, or inoculation culture, then the sample shall be reported as commercial sterility;Appendix ACulture Media and Reagents A.1 Bromocresol purple glucose broth A.2 Cooked meat culture medium A.2.1 Ingredients Beef infusion. 1000.0mL; A.2.2 Preparation method A.2.2.1 Weigh 500g of fresh ground beef with the fat and fascia removed; add 1000 mL of distilled water and 25.0 mL of 1 mol/L sodium hydroxide solution; stir and boil for 15 min; fully cool. Remove surface fat; clarify; filter; and add water to make up to 1000mL, which is the beef infusion. Add various ingredients in A.2.1 except minced meat residue, and correct the pH to 7.8±0.2. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. |
