1 Scope
This standard specifies basic requirements and inspection method for meat products inspection.
This standard is applicable to inspection of fresh (frozen) livestock and poultry meat, cooked meat products and dried cooked meat products.
2 Normative References
The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections) to, or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, their latest editions apply.
GB/T 4789.1 Microbiological Examination of Food Hygiene - General Principles
GB/T 4789.2 Microbiological Examination of Food Hygiene - Detection of Aerobic Bacterial Count
GB/T 4789.3 Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria
GB/T 4789.4 Microbiological Examination of Food Hygiene - Examination of Salmonella
GB/T 4789.5 Microbiological Examination of Food Hygiene - Examination of Shigella
GB/T 4789.10 Microbiological Examination of Food Hygiene - Examination of Staphylococcus Aureus
3 Apparatus and Materials
