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GB 25594-2010: Enzyme preparations for national food safety standards for the food industry
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB 25594-2010	English	159	Add to Cart	2 days [Need to translate]	Enzyme preparations for national food safety standards for the food industry

GB 25594-2010: Enzyme preparations for national food safety standards for the food industry

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Enzyme preparations for national food safety standards for the food industry National Standards of People's Republic of China National standards for food safety Enzyme preparations for the food industry 2010-12-21 release 2011-02-21 Implementation Issued by the Ministry of Health of the People's Republic of China National standards for food safety Enzyme preparations for the food industry

1 Scope

This standard applies to GB 2760 allowed to use the food industry enzyme preparation.

2 normative reference documents

The documents cited in this standard are indispensable for the application of this standard. Any reference to the date of the document, only the date of the edition This applies to this standard. For undated references, the latest edition (including all amendments) applies to this standard.

3 terms and definitions

3.1 enzyme preparation Is extracted directly from edible or non-edible parts of an animal or plant, or by traditional or genetically modified microorganisms (including but not limited to Bacteria, actinomycetes, fungal strains) fermentation, extraction system for food processing, with a special catalytic function of biological products. 3.2 Antimicrobial activity Inhibit or kill the ability of microorganisms.

4 technical requirements

4.1 Raw material requirements 4.1.1 Raw materials used in the production of enzyme preparations should meet good production practices or related requirements, under normal conditions of use should not be the final food production Health is harmful to the health of residual pollution. 4.1.2 Enzymes derived from animals, animal tissues should meet the meat quarantine requirements. 4.1.3 plant derived from the enzyme preparation, the plant tissue must not mildew. 4.1.4 Microbial production of bacteria should be taxonomic and/or genetic identification, and should comply with the relevant provisions. Methods and methods of preservation of strains Should ensure the stability and repeatability between the fermentation lots. 4.2 Contaminant limits Shall comply with the provisions of Table 1. Table 1 physical and chemical indicators Item Index Test Method Lead (Pb)/(mg/kg) ≤ 5 GB 5009.12 Inorganic arsenic (mg/kg) ≤ 3 GB/T 5009.11 4.3 Microbiological indicators Should be consistent with the provisions of Table 2, by the gene recombinant technology of microbial production of enzyme preparations should not be detected production bacteria. Table 2 Microbiological indicators Item Index Test Method Total number of colonies/(CFU/g or CFU/mL) ≤ 50000 GB 4789.2 Coliform bacteria/(CFU/g or CFU/mL) ≤ 30 GB 4789.3 plate count method E. coli/(25g or 25mL) should not be detected GB/T 4789.38 Salmonella/(25g or 25mL) may not be detected GB 4789.4 4.4 Antibacterial activity Microbial-derived enzyme preparations should not detect antibacterial activity. 0102- ...