GB 29921, GB 31607 Limits of pathogenic bacteria in prepackaged food and bulk ready-to-eat food
Home Food name Pathogenic bacteria    简体中文 English GB 29921-2013
Home

Preparation instructions

  This database is compiled according to GB 29921-2021 and GB 31607-2021 standard text, and data processing is carried out according to the food classification table in the standard, so that the subordinate food classification can query the maximum residue inherited from all superior food categories. This database provides query information as timely and accurately as possible. This query result is for reference only, and the specific information is subject to GB 29921-2021 and GB 31607-2021.

National Food Safety Standard Limits of Pathogenic Bacteria in Prepackaged Food (GB 29921-2021) will be implemented on November 22, 2021, National Food Safety Standard Limits of pathogenic bacteria in bulk ready-to-eat food(GB 31607-2021) will be implemented on March 7, 2022.

GB 29921-2021 Standard Description

1 scope

This standard specifies the index of pathogenic bacteria in prepackaged food and its limit requirements and inspection methods.

This standard is applicable to the prepackaged food in the category of Table 1. It is not applicable to the food, packaged drinking water and drinking natural mineral water that meet the requirements of commercial sterility.

2 application principle

No matter whether the limit of pathogenic bacteria is specified or not, food production, processing and operators shall take control measures to minimize the level of pathogenic bacteria in food and the possibility of risk.

The collection and treatment of samples shall comply with GB 4789.1.

Sampling scheme and inspection method shall be implemented as table 1. n is the number of samples to be collected for the same batch of products, c is the maximum allowable number of samples exceeding the value of m, m is the acceptable level limit value (Level 3 sampling scheme) or the maximum safety limit value (Level 2 sampling scheme) of the pathogen index, and M is the maximum safety limit value of the pathogen index.

Appendix A is used to define the food categories to which the limit of pathogenic bacteria is applicable.

Note:in the table, "m = 0/25 g or 25 ml or 100 g" means "every 25 g or every 25 ml or every 100 g shall not be detected".

GB 31607-2021 Standard Description

1 scope

This standard specifies the index of pathogenic bacteria in bulk ready-to-eat food and its limit requirements and inspection methods.

This standard is applicable to bulk ready-to-eat food. It is not applicable to food in catering service, food with commercial sterility requirements, and primary agricultural products without processing or treatment.

2 application principle

No matter whether the limit of pathogenic bacteria is specified or not, food production, processing and operators shall take control measures to minimize the level of pathogenic bacteria in food and the possibility of risk.

The collection and treatment of samples shall comply with GB 4789.1, and inspection method shall be implemented as table 1. The limit of pathogenic bacteria in prepackaged bulk ready-to-eat food that needs to be weighed shall be implemented according to the corresponding food category in GB 29921.

Note:in the table, "0/25 g(mL)" means "every 25 g or every 25 ml shall not be detected".

3 terms and definitions
3.1 bulk ready-to-eat food

Non prepackaged food (including prepackaged bulk ready-to-eat food that needs to be weighed) provided to consumers for direct consumption, including heat-treated bulk ready-to-eat food, partially or without heat treated bulk ready-to-eat food and other bulk ready-to-eat food.

3.2 heat-treated bulk ready-to-eat food

Bulk ready-to-eat food sold after all components are thoroughly heated (the central temperature is at least 70℃ and the duration is at least 1 min) during the production process.。

3.3 partially or without heat treated bulk ready-to-eat food

Bulk ready-to-eat food which added components not thoroughly heated or fresh during the production process.

3.4 other bulk ready-to-eat food

Bulk ready-to-eat food prepared by pickling, drying or fermentation, and bulk ready-to-eat food not included in the above categories.

Back to top