GB 4789.1-2016_English: PDF (GB4789.1-2016)
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National Food Safety Standard -- Food Microbiological Examination -- General
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Standard ID | GB 4789.1-2016 (GB4789.1-2016) | Description (Translated English) | National Food Safety Standard -- Food Microbiological Examination -- General | Sector / Industry | National Standard | Classification of Chinese Standard | C53 | Classification of International Standard | 07.100.30 | Word Count Estimation | 7,782 | Date of Issue | 2016-12-23 | Date of Implementation | 2017-06-23 | Older Standard (superseded by this standard) | GB 4789.1-2010 | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 | Issuing agency(ies) | National Health and Family Planning Commission of the People Republic of China, State Administration of Food and Drug Administration | Summary | This standard specifies the basic principles and requirements for microbiological testing of food. This standard applies to food microbiological examination. | Standard ID | GB 4789.1-2010 (GB4789.1-2010) | Description (Translated English) | National food safety standard - Food microbiological examination: General guidelines | Sector / Industry | National Standard | Classification of Chinese Standard | C53 | Classification of International Standard | 07.100.30 | Word Count Estimation | 6,648 | Date of Issue | 2010-03-26 | Date of Implementation | 2010-06-01 | Older Standard (superseded by this standard) | GB/T 4789.1-2008 | Quoted Standard | GB/T 4789.28; GB 19489 | Regulation (derived from) | Circular of the Ministry of Health (2010)7 | Issuing agency(ies) | Ministry of Health of People's Republic of China | Summary | This Chinese standard specifies the basic principles of food microbiology tests and requirements. This standard applies to food microbiology. | Standard ID | GB/T 4789.1-2008 (GB/T4789.1-2008) | Description (Translated English) | Microbiological examination of food hygiene. General guidelines | Sector / Industry | National Standard (Recommended) | Classification of Chinese Standard | C53 | Classification of International Standard | 07.100.30 | Word Count Estimation | 7,740 | Date of Issue | 2008-11-21 | Date of Implementation | 2009-03-01 | Older Standard (superseded by this standard) | GB/T 4789.1-2003 | Quoted Standard | GB/T 4789; GB/T 4789.28; GB 14938; GB 19489 | Drafting Organization | Chinese Center for Disease Control Top Anti Nutrition and Food Safety | Administrative Organization | Ministry of Health | Regulation (derived from) | National Standard Approval Announcement 2008 No.22 (Total No.135); Health-Communication (2010) 7; National Standard Approval Announcement 2010 No.5 (Total No.160) | Proposing organization | People's Republic of China Ministry of Health | Issuing agency(ies) | Ministry of Health of People's Republic of China; Standardization Administration of China | Summary | This standard specifies the basic Microbiological examination of food hygiene principles and requirements. This standard applies to Microbiological examination of food hygiene. |
GB 4789.1-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Food Microbiological Examination. General Guideline
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
China Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Laboratory Basic Requirements ... 4
3 Sample Collection ... 6
4 Examination ... 8
5 Biosafety and Quality Control ... 8
6 Record and Report ... 9
7 Sample Treatment after Examination ... 9
Appendix A Microbiology Laboratory Routine Examination Supplies and
Equipment ... 10
Foreword
This Standard replaced GB 4789.1-2010 National Food Safety Standard – Food
Microbiological Examination. General Guideline.
Compared with GB 4789.1-2010, this Standard has the major changes as follows.
--- Add the Appendix A, Microbiological Laboratory Routine Examination Supplies
and Equipment;
--- Modify the laboratory basic requirements;
--- Modify the sample collection;
--- Modify the inspection;
--- Modify the sample treatment after inspection;
--- Delete the normative references.
National Food Safety Standard –
Food Microbiological Examination. General Guideline
1 Scope
This Standard specifies the basic principles and requirements for food microbiological
examination.
This Standard is applicable to the food microbiological examination.
2 Laboratory Basic Requirements
2.1 Inspectors
2.1.1 He/she shall Have the corresponding microbiological professional education
or training experience; have the corresponding qualification, and can understand and
correctly perform the examination.
2.1.2 He/she shall master the laboratory biosafety operation and disinfection
knowledge.
2.1.3 He/she shall, during the examination process, keep the personal clean and tidy;
prevent the artificial pollution of the sample.
2.1.4 He/she shall, during the examination process, abide by the relevant safety
measure provisions; and ensure his/her own safety.
2.1.5 The personnel who has color deficiencies shall not engage in the experiments
for color discrimination.
2.2 Environment and facilities
2.2.1 The laboratory environment shall not affect the accuracy of the test results.
2.2.2 The experimental area shall be clearly separated from the office area.
2.2.3 The working area and overall layout of the laboratory shall meet the
requirements of engaging in the examination; the laboratory layout shall adopt the one-
way working flow; prevent the cross-pollution.
2.2.4 The temperature, humidity, cleanliness and illumination and noise, etc. of the
≤c pieces of samples are allowed to be between m value and M value; the corresponding
microbial indicator examination value of no samples are allowed to exceed M value.
For instance. n=5, c=2, m=100CFU/g, M=1000CFU/g. It means that collect 5 samples
from 1 batch of products; if the examination results of the 5 samples are all less than
or equal to m value (≤100CFU/g), such conditions are allowable; if the examination
results of ≤ 2 samples (X) are between m value and M value
(100CFU/g< X≤1000CFU/g), such conditions are also allowable; if the examination
results of 3 and above samples are between m value and M value, such conditions are
unallowable; if the examination results of any sample are greater than M value
(>1000CFU/g), such conditions are unallowable.
3.2.3 The sampling solutions of various foods shall be carried out as per the
provisions of relevant food standards.
3.2.4 Food sample collection in the food safety accident.
a) If the food safety accident is caused by food pollution during the batch production
and processing, the food sample shall be collected and judged as per the principles
in 3.2.2 and 3.2.3. The same batch of food samples shall be focused on to collect.
b) If the food safety accident is caused by restaurant or family cooking or processing,
the remaining food samples shall be focused on to collect; so that meet the
requirements of etiology and pathogen confirmation.
3.3 Sampling method of various foods
3.3.1 Pre-packaged food
3.3.1.1 The food samples with the same batch, independent package, and
appropriate quantity shall be collected; the sampling amount of each sample shall meet
the requirements of microbial indicator examination.
3.3.1.2 The solid food with independent package weight less than or equal to 1000g,
or the liquid food with volume less than or equal to 1000mL shall take the sample from
the same batch of package.
3.3.1.3 Shake or use sterile bar to mix the liquid food with independent package
greater than 1000mL before sampling, after it becomes homogeneous, take
appropriate amount of sample; put it into the sterile sampling container as a food
sample. For the solid food greater than 1000g, use the sterile collector to take an
appropriate amount of sample from different parts of the same package; then put into
the same sterile sampling container as a food sample.
3.3.2 Bulk food or one-site produced food
Use the sterile sampling tool to take sample on-site from n different parts; put then into
Appendix A
Microbiology Laboratory Routine
Examination Supplies and Equipment
A.1 Equipment
A.1.1 Weighing device. balance, etc.
A.1.2 Disinfection and sterilization device. dry baking/drying device, autoclaving
device, filtration and sterilization device, ultraviolet and other devices.
A.1.3 Culture medium preparation device. pH meter, etc.
A.1.4 Sample treating device. homogenizer (shear or beat homogenizer), centrifuge,
etc.
A.1.5 Diluting device. pipettes, etc.
A.1.6 Cultivating device. constant temperature incubator, constant temperature
water bath, etc.
A.1.7 Microscopic counting device. microscope, magnifier, Vernier caliper, etc.
A.1.8 Refrigerating device. refrigerator, freezer, etc.
A.1.9 Biosafety device. biosafety cabinet.
A.1.10 Other devices.
A.2 Examination supplies
A.2.1 Routine examination supplies. inoculation ring (needle), alcohol lamp,
tweezers, scissors, spoon, sterile cotton ball, silica-gel (cotton) plug, suction tube,
suction ball, test tube, flat plate, conical flask, wide jar, micro-hole plate, measuring
cylinder, glass rod, L-shaped glass rod, pH test paper, marker, homogeneous bag, etc.
A.2.2 Examination supplies for on-site sampling. sterile sampling container, cotton
swabs, smudge stick, sampling specification board, transit tube, etc.
......
GB 4789.1-2010
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Food Microbiological Examination.
General Guidelines
ISSUED ON. MARCH 26, 2010
IMPLEMENTED ON. JUNE, 1, 2010
Issued by. Ministry of Health of the People’s Republic of China
GB
Tips - GB 4789 Series (Not part of this Standard)
Standard ID Standard Name Issued Date
Enforced
Date New Version (Click to check)?
GB 4789.1-2010 National food safety standard Food microbiological examination. General guidelines 2010-03-26 2010-06-01
GB 4789.2-2010 National food safety standard Food microbiological examination. Aerobic plate count 2010-03-26 2010-06-01
GB 4789.3-2010 National food safety standard Food microbiological examination. Enumeration of coliforms 2010-03-26 2010-06-01
GB 4789.4-2010 National food safety standard Food microbiological examination. Salmonella 2010-03-26 2010-06-01
GB 4789.5-2012 National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Shigella 2012-05-17 2012-07-17
GB/T 4789.6-
Microbiological examination of food hygiene Examination of
diarrheogenic Escherichia coli 2003-08-11 2004-01-01
GB/T 4789.7-
Microbiological examination of food hygiene. Examination of
Vibrio parahaemolyticus 2008-05-16 2008-11-01
GB/T 4789.8-
Microbiological examination of food hygiene. Examination of
Yersinia enterocolitica 2008-11-21 2009-03-01
GB/T 4789.9-
Microbiological examination of food hygiene. Examination of
Campylobacter jejuni 2008-11-21 2009-03-01
GB 4789.10-2010 National food safety standard Food microbiological examination. Staphylococcus aureus 2008-11-21 2009-03-01
GB/T 4789.11-
Microbiological examination of food hygiene Examination of
streptococcus hemolyticus 2003-08-11 2004-01-01
GB/T 4789.12-
Microbiological examination of food hygiene Examination of
Clostridium botulinum and botulinus toxin 2003-08-11 2004-01-01
GB 4789.13-2012 National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Clostridium Perfringens 2012-05-17 2012-07-17
GB/T 4789.14-
Microbiological examination of food hygiene Examination of
Bacillus cereus 2003-08-11 2004-01-01
GB 4789.15-2010 National food safety standard Food microbiological examination. Enumeration of moulds and yeasts 2010-03-26 2010-06-01
GB/T 4789.16-
Microbiological examination of food hygiene Identification of
common mycotoxin producing fungi 2003-08-11 2004-01-01
GB/T 4789.17-
Microbiological examination of food hygiene Examination of
meat and meat products 2003-08-11 2004-01-01
GB 4789.18-2010 National food safety standard Food microbiological examination. Milk and milk products 2010-03-26 2010-06-01
GB/T 4789.19-
Microbiological examination of food hygiene Examination of
egg and egg products 2003-08-11 2004-01-01
GB/T 4789.20-
Microbiological examination of food hygiene Examination of
aquatic product foods 2003-08-11 2004-01-01
GB/T 4789.21-
Microbiological examination of food hygiene Examination of
frozen drinks and cold drinks 2003-08-11 2004-01-01
GB/T 4789.22-
Microbiological examination of food hygiene Examination of
flavourings 2003-08-11 2004-01-01
GB/T 4789.23-
Microbiological examination of food hygiene Examination of
cold dish and bean products 2003-08-11 2004-01-01
GB/T 4789.24-
Microbiological examination of food hygiene Examination of
candy, cake and preserved fruits 2003-08-11 2004-01-01
GB/T 4789.25-
Microbiological examination of food hygiene Examination of
wines 2003-08-11 2004-01-01
GB/T 4789.26-
Microbiological examination of food hygiene Examination of
commercial sterilization of canned food 2003-08-11 2004-01-01
GB/T 4789.27-
Microbiological examination of food hygiene. Examination of
residue of antibiotics in fresh milk 2008-11-21 2009-03-01
GB/T 4789.28-
Microbiological examination of food hygiene Staining
methods, culture mediums and reagents 2003-08-11 2004-01-01
GB/T 4789.29-
Microbiological examination of food hygiene Examination of
pseudomonas cocovenenans subsp. farinofermentans 2003-08-11 2004-01-01
GB 4789.30-2010 National food safety standard Food microbiological examination. Listeria monocytogenes 2010-03-26 2010-06-01
GB/T 4789.31-
Microbiological examination of food hygiene Examination of
salmonellae, shigellae, and diarrhoea causative Escherichia
coli by means of the diagnostic typing phage set for
enterobacteriaceae
GB/T 4789.32-
Microbiological examination for food hygiene rapid detection
of coliform bacteria 2002-06-13 2002-10-01
GB/T 4789.33-
Microbiological examination of food hygiene Examination of
cereal, fruit and vegetable 2003-08-11 2004-01-01
GB 4789.34-2012 National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Bifidobacterium 2012-05-17 2012-07-17
GB 4789.35-2010 National food safety standard Food microbiological examination. Lactic acid bacteria 2010-03-26 2010-06-01
GB/T 4789.36-
Microbiological examination of food hygiene. Examination of
Escherichia coli O157. H7/NM 2008-05-16 2008-11-01
GB/T 4789.37-
Microbiological examination of food hygiene. Examination of
Staphylococcus aureus 2008-11-21 2009-03-01
GB 4789.38-2012 National Food Safety Standard Microbiological Examination of Food Hygiene - Enumeration of Escherichia Coli 2012-05-17 2012-07-17
GB/T 4789.39-
Microbiological examination of food hygiene. Enumeration of
faecal coliforms 2008-11-21 2009-03-01
GB 4789.40-2010 National food safety standard Food microbiological examination. Enterobacter sakazakii 2010-03-26 2010-06-01
Table of Contents
Foreword ...7
1 Scope ...8
2 Normative references ...8
3 General laboratory requirements ...8
4 Sample collection ...10
5 Sample examination ...13
6 Biosafety and quality control...14
7 Recording and reporting ...14
8 Disposal of samples after examination ...14
Foreword
This Standard replaces GB/T 4789.1-2008 Microbiological Examination of Food
Hygiene – General Guidelines.
The main changes in this Standard over GB/T 4789.1-2008 are as follows.
- Modify the standard name of both English and Chinese;
- Modify the selection of examination methods.
The historical editions replaced by this Standard are as follows.
- GB 4789.1-1984, GB 4789.1-1994, GB 4789.1-2003, and GB 4789.1-2008.
National food safety standard Food microbiological
examination. General guidelines
1 Scope
This Standard specifies the general principles and requirements for food microbiological
examination.
This Standard is applicable to the food microbiological examination.
2 Normative references
Documents referenced in this Standard are indispensable for application of this Standard.
For dated references, only the dated edition is applicable to this Standard. For undated
references, the latest edition (including all amendments) is applicable to this Standard.
3 General laboratory requirements
3.1 Environment
3.1.1 The laboratory environment shall not affect the accuracy of examination results.
3.1.2 The operation zone and the office zone of the laboratory shall be obviously
separated from each other.
3.1.3 The operation zone and general layout of the laboratory shall meet the requirements
for examination, and the laboratory layout shall adopt one-way work process to avoid
cross contamination.
3.1.4 Ambient temperature, humidity, luminance, noise, and cleanliness etc. of the
laboratory shall meet working requirements.
3.1.5 General sample examination shall be performed in clean zone (including super-clean
bench or clean laboratory), clean zone shall have visible markings.
3.1.6 Separation and identification of pathogenic microbes shall be performed in
laboratories of Biosafety level 2 (BSL-2).
3.2 Personnel
3.2.1 Examination personnel shall have related education or professional microbial
training experience, with appropriate qualifications, and can understand and
correctly implement the examination.
3.4.4 The items and materials used repeatedly (e.g. culture dish, suction tube, sucker, test
tube and inoculating loop, etc.) can be replaced with disposable items applicable to
the microbiological examination.
3.4.5 The storage environment for the examination appliances shall be kept dry and clean.
The sterilized and unsterilized appliances shall be stored separately and clearly
labeled.
3.4.6 The sterilization/disinfection temperature and duration shall be recorded for sterilized
examination appliances.
3.5 Culture medium and reagents
3.5.1 Culture medium
The preparation and quality control of culture medium shall follow the provisions of GB/T
4789.28.
3.5.2 Reagents
The quality and preparation of examination reagents shall be applicable to relevant
examination...
......
GB/T 4789.1-2008
Microbiological examination of food hygiene. General guidelines
ICS 07.100.30
C53
National Standards of People's Republic of China
Replacing GB/T 4789.1-2003
Microbiological examination of food hygiene - General
Posted 2008-11-21
2009-03-01 implementation
People's Republic of China Ministry of Health
Standardization Administration of China released
Foreword
This standard replaces GB/T 4789.1-2003 "General Microbiological examination of food hygiene."
This standard compared with GB/T 4789.1-2003 The main changes are as follows.
--- Increasing the microbiology laboratory of the basic requirements, including the environment, personnel, equipment;
--- Modify the sample collection, increasing the sampling scheme and the type of determination;
--- Modify the sample inspection, increased quality control;
--- Increased processing test samples.
This standard is proposed and administered by the People's Republic of China Ministry of Health.
This standard by the People's Republic of China Ministry of Health is responsible for interpretation.
This standard is drafted by. China Center for Disease Control Nutrition and Food Safety.
Participated in the drafting of this standard. Inner Mongolia People's Republic of China Exit Inspection and Quarantine, the Shanghai Municipal Center for Disease Control and Prevention, China
Jiangsu People's Republic of Exit Inspection and Quarantine, CDC, Zhejiang Province, People's Republic of China Liaoning Entry-Exit Inspection and
Quarantine Bureau.
The main drafters of this standard. Xiumei, Liu middle school, Liu Hong, Tian Jing, Guo Yunchang, Zhu Changqing, Chengsu Yun, Lu Hangan, Wang Jun.
The standard version of the calendar year instead of the standard release of case.
--- GB 4789.1-1984, GB/T 4789.1-1994, GB/T 4789.1-2003.
Microbiological examination of food hygiene - General
1 Scope
This standard specifies the Microbiological examination of food hygiene basic principles and requirements.
This standard applies to Microbiological examination of food hygiene.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 4789 (all parts) Microbiological examination of food hygiene
GB/T 4789.28 Microbiological examination of food hygiene staining, media and reagents
GB 14938 food poisoning diagnostic criteria and technical General
GB 19489 General requirements for laboratory biosafety
3 laboratory basic requirements
3.1 Environment
3.1.1 The laboratory environment should not affect the accuracy of test results.
3.1.2 The laboratory work area and office area should be clearly separated.
3.1.3 The laboratory work area and overall layout should be able to meet the needs of engaged in inspection work, the laboratory should use the layout of one-way workflow
Cheng, avoid cross-contamination.
3.1.4 laboratory temperature, humidity, illumination, noise and cleanliness, etc. should meet the job requirements.
3.1.5 General test sample should be in a clean area [including clean bench or clean laboratory (partial one hundred)] were, clean area should be clear
Significant identity.
3.1.6 Isolation and identification of pathogenic micro-organisms should be carried out in two biosafety laboratory (biosafetylevel2, BSL-2) in.
3.2 staff
3.2.1 The inspectors should have the appropriate education, professional training experience microbes, have the appropriate qualifications, can be understood and properly implemented
test.
3.2.2 The inspectors should have a working knowledge of laboratory bio-safety testing and disinfection knowledge.
3.2.3 Inspection personnel should maintain personal cleanliness and hygiene in the inspection process to prevent human contamination of the sample.
3.2.4 Inspection personnel shall comply with the relevant precautions in the inspection process, to ensure their own safety.
3.2.5 color visually impaired person can not perform experiments related to color vision.
3.3 Device
3.3.1 The test equipment should meet the needs of inspection work.
3.3.2 The laboratory equipment should be placed in appropriate environmental conditions, ease of maintenance, cleaning, disinfection and calibration, and kept clean and in good working
status.
3.3.3 The laboratory equipment should be regularly checked, test (add logo), maintenance and repair, in order to ensure the performance and operational safety.
3.3.4 laboratory equipment should be routine monitoring records and use records.
3.4 Test Supplies
3.4.1 routine testing supplies mainly inoculation loop (needle), alcohol lamp, tweezers, scissors, spoon, sterile cotton balls, silica gel (cotton) plug micropipette
......
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