QB/T 4575-2023 Microbial food cultures preparations
1 Scope
This document specifies the requirements for raw and auxiliary materials, sensory, quality, limits of contaminants and limits of microorganisms for microbial food cultures preparations, describes the corresponding test methods, stipulates the inspection rules, marking, packaging, transportation and storage, and also gives the product classification to facilitate specification of techniques.
This document is applicable to the production, inspection and sale of microbial food cultures preparations.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB/T 602 Chemical reagent - Preparations of standard solutions for impurity
GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods
GB 4789.4 National food safety standard - Food microbiological examination - Salmonella
GB 4789.10 National food safety standard - Food microbiological examination - Staphylococcus aureus
GB 4789.15 National food safety standard - Food microbiological examination: Enumeration of moulds and yeasts
GB 4789.30 National food safety standard - Food microbiological examination - Examination of Listeria monocytogenes
GB 4789.34 National food safety standard - Food microbiological examination - Examination of bifidobacterium
GB 4789.35 National food safety standard - Food microbiological examination - Examination of lactic acid bacteria
GB 4789.41 National food safety standard - Food microbiological examination - Examination of Enterobacteriaceae
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.11 National food safety standard - Determination of total arsenic and abio-arsenic in foods
GB 5009.12 National food safety standard - Determination of lead in foods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB 28050 National food safety standard - General standard for the nutrition labeling of prepackaged foods
QB/T 5949 Counting method of Weizmannia coagulans
List of Microbial Cultures Able to be Used in Foods (National Health Commission)
List of Microbial Cultures Able to be Used in Foods for Infants and Young Children (National Health Commission)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
microbial food cultures preparation; MFCP
edible microbial cultures preparation prepared by one or more active microorganisms (including bacteria and yeast) through processes such as fermentation, enrichment, emulsification or non-emulsification, drying or non-drying, adding or not adding auxiliary materials, mixing or not mixing, and packaging
Note: Microbial cultures preparation is referred to as MFCP for short.
3.2
lactic acid bacteria; LAB
general term for a class of bacteria that can produce lactic acid via carbohydrate fermentation
3.3
food starter cultures
MFCP that catalyzes food matrix through fermentation and metabolism of microbial cultures or enzymes produced by such cultures to improve the sensory quality of foods or increase the nutritional components in them
Note: The main microbial cultures contained in food starter cultures belong to LAB (3.2), so they are also called "LAB starter cultures".
3.3.1
industrial starter cultures
food starter cultures for a producer to industrially ferment food products (3.3)
3.3.2
household starter cultures
food starter cultures for a consumer to ferment foods for their own use (3.3)
3.4
edible MFCP
MFCP that is directly used as food or indirectly added to food to reach the intestinal tract and play the role of supplementing beneficial microorganisms
3.4.1
bulk edible MFCP
edible MFCP for producers to add to food as raw materials (3.4)
Foreword II
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
6 Test methods
7 Inspection rules
8 Marking, packaging, transportation and storage
Annex A (Normative) Inspection methods for acid production activity and fermentation acidity
Annex B (Normative) Inspection methods for total viable count
