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GB 2726-2016 (GB2726-2016) & related versions
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GB 2726-2016English70 Add to Cart 0-9 seconds. Auto delivery. Hygienic standard for cooked meat products GB 2726-2016 Valid GB 2726-2016
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GB 2726-1996English199 Add to Cart 2 days Hygienic standard for cooked meat GB 2726-1996 Obsolete GB 2726-1996
GB 2726-1981EnglishRFQ ASK 3 days Hygienic standard for meats cooked in soy sauce GB 2726-1981 Obsolete GB 2726-1981
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GB 31604.29-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Food Contact Materials and Articles - Determination of Migration of Methyl Methacrylate 食品接触材料及制品 ISSUED ON. OCTOBER 19, 2016 IMPLEMENTED ON. APRIL 19, 2017 Issued by. National Health and Family Planning Commission of the People's Republic of China 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 Principle... 4  3 Reagents and materials ... 4  4 Instruments and equipment ... 5  5 Analysis steps ... 6  6 Expression of analysis results ... 8  7 Precision... 8  8 Other ... 8  Annex A Methyl methacrylate (MMA) standard gas chromatography-mass spectrometry ion monitoring chart ... 9  Annex B Sunflower seed oil specifications ... 10  Foreword This Standard replaces SN/T 2894-2011 Food contact materials for export. Polymers. Determination of methyl methacrylate in food simulant chromatography-mass spectrometry. Compared with SN/T 2894-2011, the main changes in this Standard are as follows. - modified the standard’s name to “National Food Safety Standard - Food Contact Materials and Articles - Determination of Migration of Methyl Methacrylate”; - modified the preparation of food simulate test solution; - modified the expression of analysis results; - modified the detection limit and quantitation limit. National Food Safety Standard - Food Contact Materials and Articles - Determination of Migration of Methyl Methacrylate 1 Scope This Standard specifies the determination of gas chromatography - mass spectrometry of migration of methyl methacrylate in food contact materials and articles. This Standard is applicable to the determination of migration of methyl methacrylate in food contact materials and articles. 2 Principle Methyl methacrylate in water, acid, alcohol simulants are extracted with ethyl acetate. After the sunflower oil mimetic is extracted by anhydrous ethanol, the extract shall be detected by gas chromatography-mass spectrometry. Use external standard method to quantify. 3 Reagents and materials Unless otherwise stated, the reagents used in this method are of analytical grade and water is of grade one specified in GB/T 6682. 3.1 Reagents 3.1.1 Sodium chloride (NaCl). 3.1.2 Anhydrous sodium sulfate (Na2SO4). 3.1.3 Ethyl acetate (C4H8O2). chromatographic pure. 3.1.4 Anhydrous ethanol (C2H5OH). chromatographic pure. 3.1.5 Water-based, acidic, alcohol food simulant. the reagents used are in accordance with the provisions of GB 31604.1. 3.1.6 Sunflower seed oil. see Table B.1 in Annex B for specifications. 4.5 Volumetric flask. 50 mL, 100 mL, 1000 mL. 4.6 Organic filter. 0.45 μm. 4.7 Pipettes. 2 mL, 5 mL, 10 mL. 4.8 Plugged centrifuge tube. 10 mL. 4.9 Adjustable pipettes (1 μL ~ 20 μL, 20 μL ~ 100 μL, 100 μL ~ 5000 μL). 5 Analysis steps 5.1 Sample migration test In accordance with the requirements of GB 5009.156 and GB 31604.1, the sample shall be subjected to a migration test to obtain a food simulant test solution. If the food simulant test solution cannot be immediately used for the further test, the food simulant test solution shall be preserved at 0°C ~ 4°C refrigerator in the dark. It shall cool or recover the obtained food simulant test solution to room temperature before the further test is carried out. 5.2 Preparation of test solution 5.2.1 Preparation of water-based, acidic, alcohol simulant test solutions Pipet 2.0 mL of the water-based, acidic, alcohol simulants obtained from the migration test in 10 mL plugged centrifuge tube. Respectively add 0.5 g of sodium chloride and 2 mL of ethyl acetate into the centrifuge tube. After vortex extraction (1500 r/min) for 1.5 min, put it aside for 2 min. Remove the supernatant. Use anhydrous sodium sulfate to dry. Filter it through a 0.45 μm filter for gas chromatography-mass spectrometry. 5.2.2 Preparation of sunflower seed oil simulant test solution Pipet 2 g (to the nearest 0.1 mg) of sunflower seed oil food simulant obtained from the migration test into the 10 mL plugged centrifuge tube. Add 2 mL of ethyl acetate into the centrifuge tube. After vortex extraction (1500 r/min) for 1 min, put it aside for 2 min. Centrifuge in the high-speed centrifugation (4000 r/min) for 5 min. Immediately remove the supernatant. Filter it through a 0.45 μm filter for gas chromatography-mass spectrometry. 5.3 Preparation of blank test solution Process the food simulant not contact with food contact material according to the steps of 5.2.1 and 5.2.2. The blank solution and food simulant test solution shall be sequentially injected. The blank area is deducted so as to obtain the peak area of methyl methacrylate. 6 Expression of analysis results Obtain the concentration of methyl methacrylate in the sample solution from the standard curve. Calculate the amount of migration according to GB 5009.156. Obtain the amount of methyl methacrylate in the food simulant and products. The result is retained to two digits after the decimal point. 7 Precision The absolute difference between the two independent determinations obtained under repeatability shall not exceed 10% of the arithmetic mean. 8 Other The detection limit of methyl methacrylate in water-based, acidic, and alcohol simulants is 0.2 mg/L. The detection limit of methyl methacrylate in sunflower seed oil simulant is 0.3 mg/kg. The quantification limit of methyl methacrylate in water-based, acidic, and alcohol simulants is 0.5 mg/L. The quantification limit of methyl methacrylate in sunflower seed oil simulant is 0.7 mg/kg. ......


GB/T 2726-2005 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67-040 C 53 Replacing GB 2726-1996, GB 2725.1-1994 Hygienic standard for cooked meat products ISSUED ON. JANUARY 25, 2005 IMPLEMENTED ON. OCTOBER 01, 2005 Issued by. Ministry of Health of the People’s Republic of China; Standardization Administration of the People’s Republic of China Table of Contents Foreword ... 3  1 Scope ... 5  2 Normative References ... 5  3 Terms and Definitions ... 6  4 Index Requirements ... 6  4.1 Raw material requirements ... 6  4.2 Sensory index ... 6  4.3 Physiochemical index ... 6  4.4 Microbiological index ... 6  5 Food Additives ... 9  6 Manufacturing and Processing ... 9  7 Packaging ... 9  8 Marking ... 9  9 Storage and Transportation ... 9  10 Test Methods ... 9  10.1 Sensory index ... 9  10.2 Physiochemical index ... 9  10.3 Microbiological index ... 10  No. 1 Amendment of GB 2726-2005 “Hygienic standard for cooked meat products” ... 10  Foreword Full text of this Standard is mandatory. This national standard is not equivalent to (CAC) Codex Stan 89-1981 (Rev.1-1991 (Luncheon Meat), Codex Stan 96-1981 (Rev.1-1991) (Cooked Cured Ham), Codex Stan 97-1981 (Rev.1-1991) (Cooked Cured Pork Shoulder), Codex Stan 98-1981 (Rev.1-1991) (Cooked Cured Chopped Meat). This Standard will replace and abolish GB 2725.1-1994 Hygienic standard for the sausages, GB 2726-1996 Hygienic standard for meats cooked in soy sauce, GB 2727-1994 Hygienic standard for toasted and roasted meats, GB/T 2728-1981 Hygienic standard for Xiaorou (pork, special processed with salt and nitrite), GB 2729-1994 Hygienic standard of dried meat fiber, GB/T 13101-1991 Hygienic standard for cooked and smoked ham in package and GB 16327-1996 Hygienic standard of roast dried meat product. Compared with GB 2725.1-1994, GB 2726-1996, GB 2727-1994, GB/T 2728-1981, GB 2729-1994, GB/T 13101-1991 and GB 16327-1996, the main changes of this Standard are as follows. — The format of full text has been revised according to GB/T 1.1-2000; — Combine seven standards such as GB 2725.1-1994 and GB 2726-1996 into this Standard according to category; — Enlarge the application scope of this Standard to all cooked meat products; — Add the hygienic requirements for raw material, food additives, manufacturing, and processing as well as packaging, transportation and storage; — Add the limit indexes for Pb, total Hg, Cd, and inorganic As; — Delete the exit-factory indexes of total bacteria and coliform in original Standard. This Standard shall be implemented on Oct 01, 2005; the transitional period is one year. That is, the products which are manufactured before October 01, 2005 and comply with relevant standards are allowed to sell until September 30, 2006. This Standard was proposed by and shall be administered by Ministry of Health of the People’s Republic of China. Draft organizations of this Standard. Centre for Disease Control and Prevention of Jiangsu Province. Shanghai Hygienic Supervision Centre, Heilongjiang Food Hygienic Supervision and Inspection Centre, Liaoning Hygienic Supervision Centre, Beijing Food Hygienic Supervision and Inspection Centre, and Shanghai Centers for Disease Control Hygienic standard for cooked meat products 1 Scope This Standard specifies hygienic requirements and test methods for cooked meat products as well as hygienic requirements for food additives, manufacturing and process, packaging, marking, transportation and storage. This Standard is applicable to cooked meat products that are manufactured by fresh (frozen) meat of livestock and poultry as main materials; it includes cooked meat dried products. 2 Normative References The articles contained in the following documents have become part of this Standard when they are quoted herein. For the dated documents so quoted, all the modifications (excluding corrections) or revisions made thereafter shall not be applicable to this Standard. For the undated documents so quoted, the latest editions shall be applicable to this Standard. GB 2760 Hygienic standards for uses of food additives GB/T 4789.17 Microbiological examination of food hygiene - Examination of meat and meat products GB/T 5009.3 Determination of moisture in foods GB/T 5009.11 Determination of total arsenic and abio-arsenic in food GB/T 5009.12 Determination of lead in foods GB/T 5009.15 Determination of cadmium in foods GB/T 5009.27 Determination of benzo(a)pyrene in foods GB/T 5009.33 Determination of nitrite and nitrate in foods GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products GB/T 5009.87 Determination of phosphorus in foods GB 7718 General standard for the labeling of prepackaged foods GB 12694 Hygienic specifications of meat packing plant 5 Food Additives 5.1 The quality of food additives shall comply with corresponding standards and relevant regulations. 5.2 The variety and application amount of food additives shall comply with GB 2760. 6 Manufacturing and Processing The hygienic requirements for cooked meat products in manufacturing and processing shall comply with GB 12694. 7 Packaging The packaging container and materials of product shall comply with corresponding hygienic standards and relevant regulations, prevent from pollution of toxic and harmful substance. 8 Marking The marking requirements for stereotypes packaged cooked meat products shall be executed according to GB 7718. 9 Storage and Transportation 9.1 The products shall be stored in dry and well-ventilated place. Mixed storage with toxic, harmful, peculiar smell, volatile and easily corrosion matters must not be allowed. 9.2 Transportation The transport machine shall be clean and non-pollution; it shall keep out of the sun and rain when transporting; the product that needs to be refrigerated shall be refrigerated for transportation. Mixed transportation with toxic, harmful, peculiar smell matters must not be allowed. 10 Test Methods 10.1 Sensory index Determine according to the method specified in GB/T 5009.44. 10.2 Physiochemical index 10.2.1 Moisture. Determine according to the method specified in GB/T 5009.3. 10.2.2 Composite phosphate. Determine according to the method specified in GB/T 5009.87. 10.2.3 Pb. Determine according to the method specified in GB/T 5009.12 10.2.4 Inorganic As. Determine according to the method specified in GB/T 5009.11. 10.2.5 Cd. Determine according to the method specified in GB/T 5009.15. 10.2.6 Total Hg. Determine according to the method specified in GB/T 5009.17. 10.2.7 Benzo(a)pyrene. Determine according to the method specified in GB/T 5009.27. 10.2.8 Nitrite. Determine according to the method specified in GB/T 5009.33. 10.3 Microbiological index Determine according to the method specified in GB/T 4789.17. No. 1 Amendment of GB 2726-2005 “Hygienic standard for cooked meat products” This Amendment was approved, through National-Standard-Commission Agriculture-Light-Letter [2006] No. 11 Announcement, by the National Standardization Management Committee on April 27, 2006. It shall be implemented from the date of approval. Modified contents of national standard GB 2726-2005 "Hygienic standard for cooked meat products" are as follows. DELETE "Compound phosphate (counted in PO43-) / (g/kg)" AND the table’s footnote “a Residual amount of phosphate compound includes the phosphorus contained in the meat itself and the added phosphorus; it does not include dry products" IN “Table 1 Physiochemical index”. ......

BASIC DATA
Standard ID GB 2726-2016 (GB2726-2016)
Description (Translated English) Hygienic standard for cooked meat products
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 4,420
Date of Issue 2016-12-23
Date of Implementation 2017-06-23
Older Standard (superseded by this standard) GB 2726-2005
Regulation (derived from) National Health and Family Planning Commission Notice No.17 of 2016

BASIC DATA
Standard ID GB 2726-2005 (GB2726-2005)
Description (Translated English) Hygienic standard for cooked meat products
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 67.040
Word Count Estimation 6,653
Date of Issue 2005-01-25
Date of Implementation 2005-10-01
Older Standard (superseded by this standard) GB 2726-1996; GB 2725.1-1994; GB/T 2728-1981; GB/T 13101-1991; GB 2727-1994; GB 2729-1994; GB 16327-1996
Quoted Standard GB 2760; GB/T 4789.17; GB/T 5009.3; GB/T 5009.11; GB/T 5009.12; GB/T 5009.15; GB/T 5009.17; GB/T 5009.27; GB/T 5009.33; GB/T 5009.44; GB/T 5009.87; GB 7718; GB 12694; GB/T 19480
Adopted Standard CAC Codex Stan 89-1981, NEQ; CAC Codex Stan 96-1981, NEQ; CAC Codex Stan 97-1981, NEQ; CAC Codex Stan 98-1981
Drafting Organization Jiangsu Province Center for Disease Control
Administrative Organization Ministry of Health
Regulation (derived from) Announcement of Newly Approved National Standards No. 3, 2005 (No. 77 overall)
Proposing organization Ministry of Health of the People Republic of China
Issuing agency(ies) The People Republic of China Ministry of Health, China National Standardization Management Committee
Summary This Chinese standard specifies the cooked meat health indicators Requirements and test methods as well as food additives, processing, packaging, labeling, transportation and storage hygiene requirements. This standard applies to fresh (frozen) meat, poultry as the main raw material of cooked meat products, including cooked meat products.

BASIC DATA
Standard ID GB 2726-1996 (GB2726-1996)
Description (Translated English) Hygienic standard for cooked meat
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 67.04
Word Count Estimation 5,544
Date of Issue 1996/11/27
Date of Implementation 1997/5/1
Older Standard (superseded by this standard) GB 2726-1981
Regulation (derived from) Announcement of Newly Approved National Standards 2005 No. (No. 77 overall) 3
Proposing organization Ministry of Health of the People Republic of China
Issuing agency(ies) Ministry of Health of the People Republic of China
Summary This Standard specifies health requirements and test methods of sauce braised pork. This Standard is applicable to order by the veterinary health inspection of poultry meat and offal as the main raw material, to seasoning materials, high temperature cooking made of cooked meat.