Food Microbiological Examination: General Guidelines

Transcription

1 Translated English of Chinese Standard: GB Translated by: Wayne Zheng et al. NATIONAL STANDARD GB OF THE PEOPLE S REPUBLIC OF CHINA GB National Food Safety Standard Food Microbiological Examination: General Guidelines 食品安全国家标准食品微生物学检验总则 Issued on: March 26, 2010 Implemented on: June, 1, 2010 Issued by: Ministry of Health of the People s Republic of China Page 1 of 14

2 Tips - GB 4789 Series (Not part of this Standard) Standard ID GB GB Standard Name examination: General guidelines examination: Aerobic plate count Issued Date Enforced Date New Version (Click to check)? GB GB GB GB/T GB/T GB/T GB/T GB GB/T GB/T examination: Enumeration of coliforms examination: Salmonella National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Shigella diarrheogenic Escherichia coli Vibrio parahaemolyticus Yersinia enterocolitica Campylobacter jejuni examination: Staphylococcus aureus streptococcus hemolyticus Clostridium botulinum and botulinus toxin Page 2 of 14

3 GB GB/T GB National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Clostridium Perfringens Bacillus cereus examination: Enumeration of moulds and yeasts GB/T GB/T GB GB/T GB/T GB/T GB/T GB/T GB/T GB/T Microbiological examination of food hygiene Identification of common mycotoxin producing fungi meat and meat products examination: Milk and milk products egg and egg products aquatic product foods frozen drinks and cold drinks flavourings cold dish and bean products candy, cake and preserved fruits wines Page 3 of 14

4 GB/T commercial sterilization of canned food GB/T residue of antibiotics in fresh milk GB/T Microbiological examination of food hygiene Staining methods, culture mediums and reagents GB/T pseudomonas cocovenenans subsp. farinofermentans GB examination: Listeria monocytogenes GB/T GB/T GB/T GB salmonellae, shigellae, and diarrhoea causative Escherichia coli by means of the diagnostic typing phage set for enterobacteriaceae Microbiological examination for food hygiene rapid detection of coliform bacteria cereal, fruit and vegetable National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Bifidobacterium GB examination: Lactic acid bacteria GB/T Escherichia coli O157: H7/NM Page 4 of 14

5 GB/T Staphylococcus aureus GB GB/T GB National Food Safety Standard Microbiological Examination of Food Hygiene - Enumeration of Escherichia Coli Microbiological examination of food hygiene. Enumeration of faecal coliforms examination: Enterobacter sakazakii Page 5 of 14

6 Table of Contents Foreword Scope Normative references General laboratory requirements Sample collection Sample examination Biosafety and quality control Recording and reporting Disposal of samples after examination Page 6 of 14

7 Foreword This Standard replaces GB/T Microbiological Examination of Food Hygiene General Guidelines. The main changes in this Standard over GB/T are as follows: - Modify the standard name of both English and Chinese; - Modify the selection of examination methods. The historical editions replaced by this Standard are as follows: - GB , GB , GB , and GB Page 7 of 14

8 examination: General guidelines 1 Scope This Standard specifies the general principles and requirements for food microbiological examination. This Standard is applicable to the food microbiological examination. 2 Normative references Documents referenced in this Standard are indispensable for application of this Standard. For dated references, only the dated edition is applicable to this Standard. For undated references, the latest edition (including all amendments) is applicable to this Standard. 3 General laboratory requirements 3.1 Environment The laboratory environment shall not affect the accuracy of examination results The operation zone and the office zone of the laboratory shall be obviously separated from each other The operation zone and general layout of the laboratory shall meet the requirements for examination, and the laboratory layout shall adopt one-way work process to avoid cross contamination Ambient temperature, humidity, luminance, noise, and cleanliness etc. of the laboratory shall meet working requirements General sample examination shall be performed in clean zone (including super-clean bench or clean laboratory), clean zone shall have visible markings Separation and identification of pathogenic microbes shall be performed in laboratories of Biosafety level 2 (BSL-2). 3.2 Personnel Examination personnel shall have related education or professional microbial training experience, with appropriate qualifications, and can understand and correctly implement the examination. Page 8 of 14

9 3.4.4 The items and materials used repeatedly (e.g. culture dish, suction tube, sucker, test tube and inoculating loop, etc.) can be replaced with disposable items applicable to the microbiological examination The storage environment for the examination appliances shall be kept dry and clean. The sterilized and unsterilized appliances shall be stored separately and clearly labeled The sterilization/disinfection temperature and duration shall be recorded for sterilized examination appliances. 3.5 Culture medium and reagents Culture medium The preparation and quality control of culture medium shall follow the provisions of GB/T Reagents The quality and preparation of examination reagents shall be applicable to relevant examinations. Key reagents having major impact on the examination results shall be subject to applicability verification. 3.6 Strains Standard or reference strains that are traceable and stored by specialized microbiological culture preservation organizations or authorized institutes shall be used Original segregating strains (wild strains) which are separated from foods, environment or human body and then purified and identified and are not registered at specialized microbiological culture preservation organizations shall be subject to systematic and complete strain information recording, including separation time, source, phenotype, main characteristics of molecular identification, etc The laboratory shall keep standard or reference strains that meet experimental demands, and perform verification tests and documented management during purchase and sub-culture preservation. 4 Sample collection 4.1 Sampling principles Page 10 of 14

10 5.2.2 When two or more qualitative examination methods are available for one examination item in Methods for Food Microbiological Examination, the conventional culture method shall be used as the primary method When two or more quantitative examination methods are available for one examination item in Methods for Food Microbiological Examination, the plate count method shall be used as the primary method. 6 Biosafety and quality control 6.1 Biosafety requirements for laboratories Provisions of GB shall be followed. 6.2 Quality control The laboratory shall regularly set positive control, negative control and blank control for experimental strains, culture medium, reagents, etc The laboratory shall set instrument comparison for important examination equipment (especially automatic examination instruments) The laboratory shall regularly perform technical assessment and comparison on experimenters. 7 Recording and reporting 7.1 Recording Information about observed phenomena, results and data during the examination shall be timely and accurately recorded. 7.2 Reporting The laboratory shall accurately and objectively report all examination results according to requirements stipulated in the examination methods. 8 Disposal of samples after examination 8.1 The test samples can only be disposed of after examination results are reported. Samples with pathogenic bacteria detected shall be subject to harmless disposal. 8.2 After the examination results are reported, the remaining samples or the same batch of sample are not subject to reexamination of microbiological items. Page 14 of 14