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GB 4789.9-2025: National food safety standard - Food microbiological examination - Examination of Campylobacter jejuni and Campylobacter coli
Status: Valid GB 4789.9: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 4789.9-2025 | English | 319 |
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National food safety standard - Food microbiological examination - Examination of Campylobacter jejuni and Campylobacter coli
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GB 4789.9-2025
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| GB 4789.9-2014 | English | 130 |
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Microbiological examination of food hygiene - Examination of Campylobacter jejuni
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GB 4789.9-2014
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| GB/T 4789.9-2008 | English | 599 |
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Microbiological examination of food hygiene -- Examination of campylobacter jejuni
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GB/T 4789.9-2008
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| GB/T 4789.9-2003 | English | 239 |
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Microbiological examination of food hygiene -- Examination of Campylobacter jejuni
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GB/T 4789.9-2003
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| GB 4789.9-1994 | English | RFQ |
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Microbiological examination of food hygiene. Examination of Campylobacter jejuni
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GB 4789.9-1994
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| GB 4789.9-1984 | English | RFQ |
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Microbiological examination of food hygiene--Examination of campylobacter jejuni
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GB 4789.9-1984
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Basic data | Standard ID | GB 4789.9-2025 (GB4789.9-2025) | | Description (Translated English) | National food safety standard - Food microbiological examination - Examination of Campylobacter jejuni and Campylobacter coli | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Word Count Estimation | 16,171 | | Date of Issue | 2025-09-02 | | Issuing agency(ies) | National Health Commission; State Administration for Market Regulation | GB 4789.9-2025: National food safety standard - Food microbiological examination - Examination of Campylobacter jejuni and Campylobacter coli
---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/GB4789.9-2025
National Standards of the People's Republic of China
National Food Safety Standards
Food microbiology testing
Campylobacter jejuni and Campylobacter coli testing
Published on 2025-09-02
Implemented on 2026-03-02
National Health Commission of the People's Republic of China
State Administration for Market Regulation issued
Foreword
This standard replaces GB 4789.9-2014 "National Food Safety Standard - Microbiological Examination of Food - Examination of Campylobacter jejuni".
Compared with GB 4789.9-2014, the main changes in this standard are as follows.
---The standard's name has been changed;
---The scope of the standard has been modified;
---Added real-time fluorescence PCR identification method and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry identification method;
---Modifications were made to the equipment and materials, culture media and reagents, testing procedures, and operating steps;
---The appendix has been revised.
National Food Safety Standards
Food microbiology testing
Campylobacter jejuni and Campylobacter coli testing
1.Scope
Verification method.
This standard applies to the testing of Campylobacter jejuni and Campylobacter coli in food.
2.Equipment and Materials
In addition to the routine sterilization, culture, and molecular detection equipment used in the microbiology laboratory, the other equipment and materials are as follows.
2.1 Refrigerator. 2℃~8℃, -18℃~-20℃.
2.2 Constant temperature incubator. 25℃±1℃, 36℃±1℃, 42℃±1℃.
2.3 Slap-type homogenizer.
2.4 Sterile homogenizing bag with filter screen.
2.5 Electronic balance. sensitivity 0.1g, sensitivity 0.01g, sensitivity 0.001g.
2.6 Constant temperature water bath or metal bath device. 36℃~100℃.
2.7 Oscillator.
2.8 Sterile culture dishes. 60mm and 90mm in diameter.
2.9 Sterile hydrophilic filter membrane. 47 mm in diameter, 0.45 μm in pore size.
2.10 Microaerobic culture device. provides microaerobic conditions (5% oxygen, 10% carbon dioxide and 85% nitrogen).
2.11 Microscope. 10×~1000×.
2.12 Low-temperature high-speed centrifuge. 8000g~20000g, 4℃.
2.13 pH meter, pH colorimetric tube, or precision pH test paper.
2.14 Real-time fluorescence PCR instrument.
2.15 Real-time fluorescence PCR reaction tube.
2.16 Micropipettes and pipette tips. 0.1μL~2.5μL, 0.5μL~10μL, 2μL~20μL, 20μL~200μL, 100μL~
1000μL.
2.17 Sterile centrifuge tubes. 50mL, 100mL or larger capacity.
2.18 Screw-in tube. 10mL.
2.19 Sterile inoculation loop. 1 μL, 10 μL.
2.20 Sterile pipettes. 1 mL (with 0.01 mL graduations), 10 mL (with 0.1 mL graduations).
2.21 Microbial biochemical identification system.
2.22 Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS).
3.Culture media and reagents
3.1 0.1% peptone water. see Appendix A, A.1.
3.2 Sterile saline. see A.2.
3.3 Campylobacter enrichment broth. see A.3.
3.4 Columbia blood agar. see A.4.
3.5 Karmali blood agar. see A.5.
3.6 Oxidase reagent. see A.6.
3.7 3% hydrogen peroxide (H2O2) solution. see A.7.
3.8 Indoleacetic acid ester paper sheets. see A.8.
3.9 1 mol/L sodium thiosulfate (Na2S2O3) solution. see A.9.
3.10 Sodium hippurate hydrolysis reagent. see A.10.
3.11 Microbial biochemical identification kits or microbial biochemical identification system reagents.
3.12 Real-time fluorescence PCR detection kit or reagents (2× real-time fluorescence PCR buffer, dNTPs, Taq DNA polymerase)
(and sterilized deionized water).
3.13 Reference strain of Campylobacter jejuni [NPRC(S)01.13897] or other equivalent strains.
3.14 Reference strain of Campylobacter coli [NPRC(S)01.13898] or other equivalent strains.
3.16 Campylobacterlari reference strain [NPRC(S)01.13900] or other equivalent strains.
4.Inspection Procedure
The testing procedures for Campylobacter jejuni and Campylobacter coli are shown in Figure 1.
Figure 1.Detection procedures for Campylobacter jejuni and Campylobacter coli.
5.Operating Steps
5.1 Sample Preparation
5.1.1 General Samples
Take 25g (mL) of sample [50g for fruits, vegetables, and aquatic products (excluding shellfish)] and add it to a container containing 100mL of sterile 0.1% peptone water.
In a homogenizing bag with a filter, homogenize for 1-2 minutes using a beater homogenizer (or thoroughly knead and shake for 5-10 minutes), then pass through a filter.
Filter the solution into a centrifuge tube, centrifuge the filtrate at 12000g at 4℃ for 15 min, discard the supernatant (multiple centrifugations can be performed for enrichment), and use 1 mL of sterile physiological saline solution.
Resuspend the precipitate in saline, and add 1 mL of the suspension to a 9 mL culture medium containing Campylobacter for enrichment culture.
5.1.2 Whole poultry and other samples
Thoroughly rub the inside and outside of the sample with.200mL~400mL of sterile 0.1% peptone solution, shake for 5min~10min, then cover with sterile gauze.
Alternatively, filter the liquid through a homogenizing bag with a filter screen into a centrifuge tube. Centrifuge the filtrate at 12000g at 4℃ for 15 minutes and discard the supernatant (multiple centrifugations may be performed).
(Enrichment), resuspend the precipitate in 1 mL of sterile physiological saline, and add 1 mL of the suspension to a 9 mL container of Campylobacter enrichment broth for enrichment.
nourish.
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