GB 4789.26-2023 PDF English
US$260.00 · In stock · Download in 9 secondsGB 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 procedureStatus: Valid GB 4789.26: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 4789.26-2023 | English | 260 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
National food safety standard - Food microbiological examination - Commercial sterilization
| Valid |
| GB 4789.26-2013 | English | 85 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
National Food Safety Standard Food Microbiological Examination -- Commercial sterility
| Obsolete |
| GB/T 4789.26-2003 | English | 359 |
Add to Cart
|
3 days
|
Microbiological examination of food hygiene -- Examination of commercial sterilization of canned food
| Obsolete |
| GB 4789.26-1994 | English | RFQ |
ASK
|
3 days
|
Microbiological examination of food hygiene-Examination of commercial sterilization of canned food
| Obsolete |
| GB 4789.26-1989 | English | 239 |
Add to Cart
|
2 days
|
Microbiological examination of food hygiene--Examination of commercial sterilization of canned food
| Obsolete |
| GB/T 4789.26-1984 | English | RFQ |
ASK
|
3 days
|
Microbiological examination of food hygiene. Examination of canned food
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 4789.26-2023
GB 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 Contents
Foreword... 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... 18
Foreword
This 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 Sterilization
1 Scope
This 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 Definitions
2.1 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 Materials
In 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 Reagents
4.1 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 Field
5.1 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 Field
6.1 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 A
Culture 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.
Tips & Frequently Asked QuestionsQuestion 1: How long will the true-PDF of English version of GB 4789.26-2023 be delivered?Answer: The full copy PDF of English version of GB 4789.26-2023 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice. Question 2: Can I share the purchased PDF of GB 4789.26-2023_English with my colleagues?Answer: Yes. The purchased PDF of GB 4789.26-2023_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet. Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. www.ChineseStandard.us -- GB 4789.26-2023 -- Click this link and select your country/currency to pay, the exact amount in your currency will be printed on the invoice. Full PDF will also be downloaded/emailed in 9 seconds. Question 5: Should I purchase the latest version GB 4789.26-2023?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB 4789.26-2023 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. How to buy and download a true PDF of English version of GB 4789.26-2023?A step-by-step guide to download PDF of GB 4789.26-2023_EnglishStep 1: Visit website https://www.ChineseStandard.net (Pay in USD), or https://www.ChineseStandard.us (Pay in any currencies such as Euro, KRW, JPY, AUD).
Step 2: Search keyword "GB 4789.26-2023".
Step 3: Click "Add to Cart". If multiple PDFs are required, repeat steps 2 and 3 to add up to 12 PDFs to cart.
Step 4: Select payment option (Via payment agents Stripe or PayPal).
Step 5: Customize Tax Invoice -- Fill up your email etc.
Step 6: Click "Checkout".
Step 7: Make payment by credit card, PayPal, Google Pay etc. After the payment is completed and in 9 seconds, you will receive 2 emails attached with the purchased PDFs and PDF-invoice, respectively.
Step 8: Optional -- Go to download PDF.
Step 9: Optional -- Click Open/Download PDF to download PDFs and invoice.
See screenshots for above steps: Steps 1~3 Steps 4~6 Step 7 Step 8 Step 9
|