GB 4789.26-2013 English PDF

GB 4789.26-2013: National Food Safety Standard Food Microbiological Examination -- Commercial sterility
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GB 4789.26-2013
GB
ICS 65.020.30
B 40
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National food safety standard
Food microbiological examination -
Commercial sterility
ISSUED ON. NOVEMBER 11, 2013
IMPLEMENTED ON. JUNE 01, 2014
Issued by.
National Health and Family Planning Commission
of the People’s Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Equipment and materials ... 4
4 Medium and reagent ... 5
5 Examination procedure ... 6
6 Operation procedure ... 7
7 Determination of results ... 9
Annex A Medium and reagent ... 10
Annex B Abnormal causes analysis (Optional items) ... 11
Foreword
This Standard replaces GB/T 4789.26-2003 Food Microbiological Examination - Commercial Sterility
Examination of Canned Food.
Compared with GB/T 4789.26-2003, the major changes of this Standard are as follows.
—— Modified the name of this Standard;
—— Modified the scope;
—— Deleted the normative references;
—— Deleted [Translator. some of] the terms and definitions;
—— Modified the equipment and materials;
—— Modified the medium and reagents;
—— Added the examination procedure diagram;
—— Modified the examination procedure;
—— Modified the determine of the results;
—— Modified Annex A and Annex B.
National food safety standard
Food microbiological examination –
Commercial sterility
1 Scope
This Standard specifies the basic requirements, operation procedure and determination of results of the
commercial sterility examination of food.
This Standard applies to the commercial sterility examination of food.
2 Terms and definitions
For the purpose of this standard, the following terms and definitions apply.
2.1 Low acid canned food
Besides alcoholic beverage, all canned food of which the balance pH value is more than 4.6 and water
activity value is more than 0.85 after sterilization; those original low acid fruit, vegetables or vegetable
products - of which the pH value is lower after adding acid so as to meet the requirement of heat
sterilization - are considered as low acid canned food.
2.2 Acid canned food
Canned food of which the balance pH value equals to or less than 4.6 after sterilization. Tomatoes, pears
and pineapples and their juices of which the pH value is less than 4.7, and figs of which the pH value is
less than 4.9 are all considered as acid canned food.
3 Equipment and materials
In addition to the biology laboratory routine sterilization and cultivation equipment, other equipment and
materials are as follows.
a) Refrigerator. 2ºC-5ºC;
b) Constant temperature incubator. 30ºC±1ºC; 36ºC±1ºC; 55ºC±1ºC;
c) Thermostat water bath. 55ºC±1ºC;
d) Homogenizer and sterile homogeneous bags, homogeneous cup or mortar;
e) Potential pH meter (accuracy of pH 0.05 units);
f) Microscope. 10 times - 100 times;
g) Can opener and can hole puncher;
h) Electronic scales or bench balance;
i) Clean bench or 100-grade clean laboratory.
4 Medium and reagent
4.1 Sterile saline solution. See A.1 in Annex A.
4.2 Crystal violet staining solution. See A.2 in Annex A.
4.3 Xylene.
4.4 Ethanol solution containing 4% iodine. 4g of iodine is dissolved in 100ml of 70% ethanol solution.
opened using sterile scissors, without damage to the interface elevation. Smell immediately above the
open mouth and make a record.
Note. Severe expanded samples may explode with spewing toxic substances. The prevention measures, for
example, cover a sterile towel on the expanded samples or a sterile funnel on the samples can be taken to
prevent the occurrence of such hazards.
6.5 Retained samples
After opening, take out the content of at least 30mL (g) with a sterile pipette or other appropriate tools in
sterile operation and put it into the sterile container for storage in the refrigerator of 2ºC-5ºC or for further
test as required; this batch of samples can be discarded after the test conclusions are drawn. The
sample opened can be properly stored for future use of checking the container.
6.6 Sensory examination
In a test room with well-lit, clean air and without odor, pour the content of sample into the white enamel
tray, observe and smell the texture, morphology, color and smell; press the food to examine the product
traits and verify whether the food is rotten and deteriorated, meanwhile, observe the situation inside and
outside of the packaging container and make a record.
6.7 Determination of pH value
6.7.1 Sample preparation
6.7.1.1 Mixing the liquid products for future use; for the samples with both solid phase and liquid phase,
the mixing liquid phase shall be taken as the standby.
6.7.1.2 For thick and semi-thick products as well as those products from which it is difficult to separate
juice (such as syrup, jam, jelly, grease, etc.), take part of the sample and grind it in the homogenizer or
mortar; if the grinded sample is still too thick, add the same amount of sterile distilled water and mix for
use.
6.7.2 Determination
6.7.2.1 Insert the electrode in the sample solution to be examined, and adjust the temperature
corrector of the pH meter to the temperature of examination solution. If the instrument is without a
temperature correction system, the temperature of the examined sample shall be adjusted to be within
the range of 20ºC±2ºC, and adopt the steps that are suitable to the pH meter used to perform
determination. When the reading is stable, read the pH values directly from the instrument scale,
accurate to. pH 0.05 units.
6.7.2.2 At least two determinations shall be done for the same prepared sample. The difference
Annex A
Medium and reagent
A.1 Sterile saline solution
A.1.1 Ingredient
Sodium chloride 8.5g
Distilled water. 1,000.00mL
A.1.2 Preparation
Weigh 8.5g of sodium chloride and dissolve it into 1,000mL distilled water, and autoclave at 121ºC for
15min.
A.2 Crystal violet staining solution
A.2.1 Ingredient
Crystal violet 1.0g
95% Ethanol 20.0mL
1% Ammonium oxalate solution 80.0mL
A.2.2 Preparation
Completely dissolve 1.0g of crystal violet into 95% ethanol, and mix it with 1% ammonium oxalate
solution.
A.2.3 Staining method
Fix the smear on the alcohol-lamp flame, drop the crystal violet dye on it, dyeing for 1min, and then wash
it.
the pH to 7.8±02.
B.1.2.2.2 Veal residue airs to semi-dry after washing, distribute and put it in several test tubes of
15mm × 150mm (for about 2cm - 3cm height in the tubes), and add 0.1g-0.2g of reduced iron powder or
little scrap irons into each tube. Put the liquid medium prepared in B.1.2.2.1 to each tube separately,
exceeding the surface of the meat residue for about 1cm. Cover the melted Vaseline or liquid paraffin on
it for 0.3cm-0.4cm. Sterilize at 121ºC for 15min.
B.1.3 Nutrient agar medium
B.1.3.1 Ingredient
Peptone 10.0g
Veal extract 3.0g
Sodium chloride 5.0g
Agar 15.0g-20.0g
Distilled water. 1,000.0mL
B.1.3.2 Preparation
Dissolve the ingredients, except for the agar, in the distilled water; add about 2mL 15% sodium
hydroxide solution, and correct the Ph to 7.2 - 7.4. Add the agar and heat it to boiling, so that the agar
dissolves. Put it in the flask or test tube of 13mm × 130mm, autoclave at 121ºC for 15min.
B.1.4 Acid broth
B.1.4.1 Ingredient
Polypeptone 5.0g
Yeast extract 5.0 g
Dextrose 5.0g
Potassium phosphate (Potassium dihydrogen
phosphate)
5.0g
Distilled water. 1,000.0mL
B.1.4.2 Preparation
Heat and stir the ingredients in B.1.4.1 to dissolve, correct the pH to 5.0 ± 0.2, autoclave at 121ºC for
15min.
B.1.5 Malt extract broth
B.1.5.1 Ingredient
generate carbon dioxide, this particularly concentrating and occurring in foods containing sugar and
some acid, such as tomato sauce, molasses, mincemeat, as well as sugary fruit can. This decomposition
rate is accelerated with increase of temperature.
B.3.9.7 If any microorganism is separated from direct smear of the sterilized vacuum-packed and
normal products, it may be due to the laboratory pollution. In order to verify laboratory pollution, inoculate
the separated live microorganism on another normal control sample under sterile condition, sealing and
cultivating it for 14d at the temperature of 36ºC. If the expansion or product spoilage occurs, these
microorganisms may not come from the original sample. If the sample is still flat, open the sample
packaging by sterile operation and cultivate again in accordance with the above steps; if the same kind
of microorganism is found again and the product is normal, the product will be considered to be
commercially sterile, because such microorganism does not grow under normal storage and transit.
B.3.9.8 If the food itself has turbidity, it may not make a definitive conclusion through broth cultivation, it
shall be further cultivated to determine whe...
GB 4789.26-2013
GB
ICS 65.020.30
B 40
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National food safety standard
Food microbiological examination -
Commercial sterility
ISSUED ON. NOVEMBER 11, 2013
IMPLEMENTED ON. JUNE 01, 2014
Issued by.
National Health and Family Planning Commission
of the People’s Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Equipment and materials ... 4
4 Medium and reagent ... 5
5 Examination procedure ... 6
6 Operation procedure ... 7
7 Determination of results ... 9
Annex A Medium and reagent ... 10
Annex B Abnormal causes analysis (Optional items) ... 11
Foreword
This Standard replaces GB/T 4789.26-2003 Food Microbiological Examination - Commercial Sterility
Examination of Canned Food.
Compared with GB/T 4789.26-2003, the major changes of this Standard are as follows.
—— Modified the name of this Standard;
—— Modified the scope;
—— Deleted the normative references;
—— Deleted [Translator. some of] the terms and definitions;
—— Modified the equipment and materials;
—— Modified the medium and reagents;
—— Added the examination procedure diagram;
—— Modified the examination procedure;
—— Modified the determine of the results;
—— Modified Annex A and Annex B.
National food safety standard
Food microbiological examination –
Commercial sterility
1 Scope
This Standard specifies the basic requirements, operation procedure and determination of results of the
commercial sterility examination of food.
This Standard applies to the commercial sterility examination of food.
2 Terms and definitions
For the purpose of this standard, the following terms and definitions apply.
2.1 Low acid canned food
Besides alcoholic beverage, all canned food of which the balance pH value is more than 4.6 and water
activity value is more than 0.85 after sterilization; those original low acid fruit, vegetables or vegetable
products - of which the pH value is lower after adding acid so as to meet the requirement of heat
sterilization - are considered as low acid canned food.
2.2 Acid canned food
Canned food of which the balance pH value equals to or less than 4.6 after sterilization. Tomatoes, pears
and pineapples and their juices of which the pH value is less than 4.7, and figs of which the pH value is
less than 4.9 are all considered as acid canned food.
3 Equipment and materials
In addition to the biology laboratory routine sterilization and cultivation equipment, other equipment and
materials are as follows.
a) Refrigerator. 2ºC-5ºC;
b) Constant temperature incubator. 30ºC±1ºC; 36ºC±1ºC; 55ºC±1ºC;
c) Thermostat water bath. 55ºC±1ºC;
d) Homogenizer and sterile homogeneous bags, homogeneous cup or mortar;
e) Potential pH meter (accuracy of pH 0.05 units);
f) Microscope. 10 times - 100 times;
g) Can opener and can hole puncher;
h) Electronic scales or bench balance;
i) Clean bench or 100-grade clean laboratory.
4 Medium and reagent
4.1 Sterile saline solution. See A.1 in Annex A.
4.2 Crystal violet staining solution. See A.2 in Annex A.
4.3 Xylene.
4.4 Ethanol solution containing 4% iodine. 4g of iodine is dissolved in 100ml of 70% ethanol solution.
opened using sterile scissors, without damage to the interface elevation. Smell immediately above the
open mouth and make a record.
Note. Severe expanded samples may explode with spewing toxic substances. The prevention measures, for
example, cover a sterile towel on the expanded samples or a sterile funnel on the samples can be taken to
prevent the occurrence of such hazards.
6.5 Retained samples
After opening, take out the content of at least 30mL (g) with a sterile pipette or other appropriate tools in
sterile operation and put it into the sterile container for storage in the refrigerator of 2ºC-5ºC or for further
test as required; this batch of samples can be discarded after the test conclusions are drawn. The
sample opened can be properly stored for future use of checking the container.
6.6 Sensory examination
In a test room with well-lit, clean air and without odor, pour the content of sample into the white enamel
tray, observe and smell the texture, morphology, color and smell; press the food to examine the product
traits and verify whether the food is rotten and deteriorated, meanwhile, observe the situation inside and
outside of the packaging container and make a record.
6.7 Determination of pH value
6.7.1 Sample preparation
6.7.1.1 Mixing the liquid products for future use; for the samples with both solid phase and liquid phase,
the mixing liquid phase shall be taken as the standby.
6.7.1.2 For thick and semi-thick products as well as those products from which it is difficult to separate
juice (such as syrup, jam, jelly, grease, etc.), take part of the sample and grind it in the homogenizer or
mortar; if the grinded sample is still too thick, add the same amount of sterile distilled water and mix for
use.
6.7.2 Determination
6.7.2.1 Insert the electrode in the sample solution to be examined, an...