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This standard replaces GB 29921-2013 National food safety standard—Maximum levels of pathogenic bacteria in foods.
The following main changes have been made with respect to GB 29921-2013:
——The standard name has been modified;
——The description of “scope” has been modified;
——The description of “application principles” has been modified;
——The maximum level requirements for pathogenic bacteria in dairy products and special dietary foods have been added;
——Some contents in “Table 1 Maximum level standards of pathogenic bacteria in prepackaged foods” have been modified;
——“Annex A Description of food category (name)” has been added.
National food safety standard
Maximum levels of pathogenic bacteria in prepackaged foods
1 Scope
This standard specifies the indexes of pathogenic bacteria in prepackaged foods, their maximum level requirements and inspection methods.
This standard is applicable to prepackaged foods in Table 1, but not to foods, packaged drinking water and drinking natural mineral water that implement the commercial sterility requirements.
2 Application principles
2.1 No matter whether the maximum levels of pathogenic bacteria is specified or not, food producers, processors and operators shall take control measures to minimize the content level of pathogenic bacteria in food and the possibility of causing risks as much as possible.
2.2 The collection and handling of samples shall be carried out in accordance with those specified in GB 4789.1.
2.3 The sampling scheme and inspection method shall be implemented in accordance with those specified in Table 1. n is the number of samples to be collected from the same batch of products; c is the maximum allowable number of samples exceeding m value; m is the acceptable level limit value (Level III sampling scheme) or the maximum safety limit value (Level II sampling scheme) of pathogenic bacteria indexes, and M is the maximum safety limit value of pathogenic bacteria index.
2.4 Annex A is used to define the food categories to which pathogenic bacteria limits apply.
3 Index requirements
See Table 1 for the maximum levels of pathogenic bacteria in prepackaged foods.
Table 1 Maximum level standards of pathogenic bacteria in prepackaged foods
Food category Pathogenic bacteria index Sampling scheme and limit (in /25 g or /25 mL, unless otherwise specified) Test method Remarks
n c m M
Dairy products Salmonella 5 0 0 — GB 4789.4 —
Staphylococcus aureus 5 0 0 — GB 4789.10 Applicable to pasteurized milk, modified milk, fermented milk, condensed milk with sugar (sweet condensed milk) and modified condensed milk with sugar only
5 2 100 CFU/g 1 000 CFU/g Applicable to cheese, processed cheese and cheese products only
5 2 10 CFU/g 100 CFU/g Applicable to milk powder and modified milk powder only
Listeria monocytogenes 5 0 0 — GB 4789.30 Applicable to cheese, processed cheese and cheese products only
Meat products Salmonella 5 0 0 — GB 4789.4 —
Listeria monocytogenes 5 0 0 — GB 4789.30
Staphylococcus aureus 5 1 100 CFU/g 1 000 CFU/g GB 4789.10
Diarrheagenic escherichia coli 5 0 0 — GB 4789.6 Applicable to beef products, ready-to-eat raw meat products and fermented meat products only
Aquatic products Salmonella 5 0 0 — GB 4789.4 —
Vibrio parahaemolyticus 5 1 100 MPN/g 1 000 MPN/g GB 4789.7 Applicable to ready-to-eat raw animal aquatic products only
Listeria monocytogenes 5 0 100 CFU/g — GB 4789.30
Instant egg products Salmonella 5 0 0 — GB 4789.4 —
Grain products Salmonella 5 0 0 — GB 4789.4 —
Staphylococcus aureus 5 1 100 CFU/g 1 000 CFU/g GB 4789.10
Instant bean products Salmonella 5 0 0 — GB 4789.4 —
Staphylococcus aureus 5 1 100 CFU/g (mL) 1 000 CFU/g (mL) GB 4789.10
Chocolate and cocoa products Salmonella 5 0 0 — GB 4789.4 —
Instant fruit and vegetable products Salmonella 5 0 0 — GB 4789.4 —
Staphylococcus aureus 5 1 100 CFU/g (mL) 1 000 CFU/g (mL) GB 4789.10
Listeria monocytogenes 5 0 0 — GB 4789.30 Applicable to peeled or pre-cut fruits, peeled or pre-cut vegetables and mixed foods of the above categories
Diarrheogenic escherichia coli 5 0 0 — GB 4789.6
Beverage Salmonella 5 0 0 — GB 4789.4 —
Frozen beverages Salmonella 5 0 0 — GB 4789.4 —
Staphylococcus aureus 5 1 100 CFU/g (mL) 1 000 CFU/g (mL) GB 4789.10
Listeria monocytogenes 5 0 0 — GB 4789.30
Instant condiment Salmonella 5 0 0 — GB 4789.4 —
Staphylococcus aureus 5 1 100 CFU/g (mL) 1 000 CFU/g (mL) GB 4789.10
Vibrio parahaemolyticus 5 1 100 MPN/g (mL) 1 000 MPN/g (mL) GB 4789.7 Applicable to aquatic seasoning only
Nuts and seeds Salmonella 5 0 0 — GB 4789.4 —
Foods for special diets Salmonella 5 0 0 — GB 4789.4 —
Staphylococcus aureus 5 2 10 CFU/g (mL) 100 CFU/g (mL) GB 4789.10
Cronobacter (Enterobacter sakazakii) 3 0 0/100 g — GB 4789.40 Applicable to infant (0 ~ 6 months old) formula food and infant formula food for special medical purposes only
Note: In the table, "m = 0/25 g or 25 mL or 100 g" means "no pathogenic bacteria shall be detected in every 25 g or 25 ml or 100 g".
Foreword i
1 Scope
2 Application principles
3 Index requirements
Annex A Food category (name) description
