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SB/T 10528-2009: Natto
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10528-2009 | English | 189 |
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Natto
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SB/T 10528-2009
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Basic data | Standard ID | SB/T 10528-2009 (SB/T10528-2009) | | Description (Translated English) | Natto | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X60 | | Classification of International Standard | 67.060 | | Word Count Estimation | 7,728 | | Date of Issue | 2009-04-02 | | Date of Implementation | 2009-12-01 | | Quoted Standard | GB 1352; GB 2712; GB 2760; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 5009.3; GB/T 5009.11; GB/T 5009.12; GB/T 5009.22; GB/T 5009.39; GB 5749; GB 7718; GB 14881; JJF 1070; prepackaged goods metrological supervision and management measures | | Regulation (derived from) | ?Ministry of Commerce Announcement 2009 No.21 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions natto, requirements, inspection methods, packaging, labels, inspection rules, transport and storage. 3. 1 This standard applies to the meaning of natto production, sales and testing. | SB/T 10528-2009: Natto---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Natto
ICS 67.060
X60
Record number. 26093-2009
People's Republic of China domestic trade industry standard
Natto
Released on.2009-04-02
Implementation of.2009-12-01
Published by the Ministry of Commerce
Foreword
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard is mainly drafted by. China Food Industry Association Soy Products Professional Committee, National Sub-Food Testing Center.
Participated in the drafting of this standard. Hangzhou Bean Food Co., Ltd., Hunan University, Tianjin Baide Biological Engineering Co., Ltd., Qingdao Shouna
Bean Food Co., Ltd.
The main drafters of this standard. Wu Yuefang, Xie Hong, Wang Shengjian, Jiang Liwen, Wang Yan, Sun Xiaofeng.
Natto
1 Scope
This standard specifies the terms and definitions, requirements, inspection methods, packaging, labeling, inspection rules, transportation and storage of natto.
This standard applies to the production, sale and inspection of natto referred to in 3.1.
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB 1352 soybean
GB 2712 Fermented soybean products hygiene standard
GB 2760 Hygienic standard for food additives
GB/T 4789.3 Food hygiene microbiological examination coliform count
GB/T 4789.4 Food hygiene microbiological examination Salmonella test
GB/T 4789.5 Food hygiene microbiological examination Shigella test
GB/T 4789.10 Food hygiene microbiological examination Staphylococcus aureus test
GB/T 5009.3 Determination of moisture in foods
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
Determination of aflatoxin B1 in foods GB/T 5009.22
GB/T 5009.39 Analysis method of soy sauce hygiene standard
GB 5749 Sanitary Standard for Drinking Water
GB 7718 prepackaged food labeling rules
GB 14881 General hygiene regulations for food companies
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
A product obtained by fermenting soybeans as a raw material, inoculated with pure Bacillus natto (Bacillus natto) after cooking.
4 requirements
4.1 Main raw materials and accessories
4.1.1 Soybean
Should comply with the provisions of GB 1352.
4.1.2 Bacillus natto (Bacillus natto)
Bacillus natto (Bacillus natto) producing natto should be a pure culture of Bacillus subtilis that is safe, harmless and free of other bacteria.
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