GB 4789.19-2024 English PDF (GB4789.19-2024)

Delivery: 3 seconds. Download true-PDF + Invoice.
Get QUOTATION in 1-minute: Click GB 4789.19-2024
Historical versions: GB 4789.19-2024
Preview True-PDF (Reload/Scroll if blank)

GB 4789.19-2024: National Food Safety Standards--Food Microbiological Inspection--Sampling and Sample Processing of Eggs and Egg Products
GB 4789.19-2024
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard – Food Microbiological
Examination – Sampling and Sample Treatment of Eggs and
Egg Products
ISSUED ON: FEBRUARY 8, 2024
IMPLEMENTED ON: AUGUST 8, 2024
Issued by: National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Equipment and Materials ... 4
3 Sampling ... 4
4 Sample Treatment ... 6
5 Inspection ... 7
National Food Safety Standard – Food Microbiological
Examination – Sampling and Sample Treatment of Eggs and
Egg Products
1 Scope
This Standard specifies the sampling and sample treatment methods of eggs and egg products.
This Standard applies to the sampling and sample treatment of eggs and egg products.
2 Equipment and Materials
2.1 Sampling tools
The sampling tools shall be made of stainless steel or other materials of appropriate strength,
with smooth surfaces, no gaps, and rounded corners. The sampling tools shall be cleaned,
sterilized, and kept dry before use. The sampling tools include sampling tubes or scoops,
electric drills (high speed) with 25mm × 406mm drill bits or hand drills, hammers and steel
bars (305mm × 51mm × 6mm) or other can opening tools, spoons, axes or chisels, and grain
sampler of appropriate length, etc.
2.2 Sample container
The material (such as glass, stainless steel, plastic, etc.) and structure of the sample container
shall be able to fully ensure the original state of the sample. Containers and lids shall be clean,
sterile, and dry. The sample container shall be of sufficient volume so that the sample can be
fully mixed before testing. The sample containers include sampling bags, sampling tubes,
sampling bottles, etc.
2.3 Other supplies
It includes alcohol lamp, thermometer, aluminum foil, sealing film, markers, sampling
registration form, etc.
3 Sampling
3.1 Sampling principles and sampling plan
The sampling principles and the sampling plans shall be implemented in accordance with the
provisions of GB 4789.1.
The number of sampling pieces n shall be implemented in accordance with the requirements of
relevant food safety standards. The sampling volume of each sample shall be no less than 5
times the sample of the inspection unit; or determined according to the purpose of inspection.
The following specifies the sampling requirements for a food sample.
3.2 Prepackaged eggs and egg products
3.2.1 For individually packaged eggs and egg products weighing less than or equal to 1000g
(mL), they shall be individually packaged from the same batch.
3.2.2 For solid egg products individually packaged greater than 1000g, a sterile sampler shall
be used to collect appropriate samples from different parts of the same package. For liquid egg
products individually packaged greater than 1000mL, the liquid shall be shaken or stirred with
a sterile rod before sampling. Collect an appropriate amount of sample after making it
homogeneous.
3.3 Bulk eggs and egg products or preparation of egg products on site
Use sterile sampling tools to collect samples from 5 different parts on site and put them into a
sterile sampling container as a food sample.
3.4 Foods with special requirements
3.4.1 Ice Egg Category
Use a sterilized ax or chisel to peel off the top layer of ice eggs and drill 3 cores from the top
to the bottom of the container: the 1st in the center, the 2nd between the center and the edge, and
the 3rd near the edge of the container. Use a sterilized spoon to place the drill cuttings into the
sample container.
3.4.2 Dried eggs category
For small packages, take the whole package or several small packages as samples. If it is packed
in boxes or barrels, use a sterile spoon or other sterilized equipment to remove the upper layer
of egg powder; and use a sterilized sampler to take 3 or more sample cores; then use a sterilized
spoon or other suitable utensils to move the sample core into the sample container in an aseptic
manner.
3.5 Storage and transportation of samples
It shall be implemented in accordance with the provisions of GB 4789.1.