Translated English of Chinese Standard: GB4789.1-2010 Translated by: www.chinesestandard.net Wayne Zheng et al. Email: Sales@ChineseStandard.net NATIONAL STANDARD GB OF THE PEOPLE S REPUBLIC OF CHINA GB 4789.1-2010 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 www.chinesestandard.net Page 1 of 14
Tips - GB 4789 Series (Not part of this Standard) Standard ID GB 4789.1-2010 GB 4789.2-2010 Standard Name examination: General guidelines examination: Aerobic plate count Issued Date Enforced Date New Version (Click to check)? 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.1 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.2 GB 4789.3-2010 GB 4789.4-2010 GB 4789.5-2012 GB/T 4789.6- GB/T 4789.7- GB/T 4789.8- GB/T 4789.9- GB 4789.10-2010 GB/T 4789.11- GB/T 4789.12- 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 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.3 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.4 2012-05-17 2012-07-17 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.5-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.6-05-16-11-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.7-11-21 2009-03-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.8-11-21 2009-03-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.9-11-21 2009-03-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.10-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.11-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.12 www.chinesestandard.net Page 2 of 14
GB 4789.13-2012 GB/T 4789.14- GB 4789.15-2010 National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Clostridium Perfringens Bacillus cereus examination: Enumeration of moulds and yeasts 2012-05-17 2012-07-17 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.13-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.14 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.15 GB/T 4789.16- GB/T 4789.17- GB 4789.18-2010 GB/T 4789.19- GB/T 4789.20- GB/T 4789.21- GB/T 4789.22- GB/T 4789.23- GB/T 4789.24- GB/T 4789.25- 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 -08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.16-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.17 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.18-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.19-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.20-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.21-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.22-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.23-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.24-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.25 www.chinesestandard.net Page 3 of 14
GB/T 4789.26- commercial sterilization of canned food -08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.26 GB/T 4789.27- residue of antibiotics in fresh milk -11-21 2009-03-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.27 GB/T 4789.28- Microbiological examination of food hygiene Staining methods, culture mediums and reagents -08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.28 GB/T 4789.29- pseudomonas cocovenenans subsp. farinofermentans -08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.29 GB 4789.30-2010 examination: Listeria monocytogenes 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.30 GB/T 4789.31- GB/T 4789.32-2002 GB/T 4789.33- GB 4789.34-2012 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 -08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.31 2002-06-13 2002-10-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.32-08-11 2004-01-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.33 2012-05-17 2012-07-17 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.34 GB 4789.35-2010 examination: Lactic acid bacteria 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.35 GB/T 4789.36- Escherichia coli O157: H7/NM -05-16 -11-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.36 www.chinesestandard.net Page 4 of 14
GB/T 4789.37- Staphylococcus aureus -11-21 2009-03-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.37 GB 4789.38-2012 GB/T 4789.39- GB 4789.40-2010 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 2012-05-17 2012-07-17 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.38-11-21 2009-03-01 http://www.chinesestandard.net/default.aspx?stdid=gb/t%204789.39 2010-03-26 2010-06-01 http://www.chinesestandard.net/default.aspx?stdid=gb%204789.40 www.chinesestandard.net Page 5 of 14
Table of Contents Foreword...7 1 Scope...8 2 Normative references...8 3 General laboratory requirements...8 4 Sample collection...10 5 Sample examination...13 6 Biosafety and quality control...14 7 Recording and reporting...14 8 Disposal of samples after examination...14 www.chinesestandard.net Page 6 of 14
Foreword This Standard replaces GB/T 4789.1- Microbiological Examination of Food Hygiene General Guidelines. The main changes in this Standard over GB/T 4789.1- 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 4789.1-1984, GB 4789.1-1994, GB 4789.1-, and GB 4789.1-. www.chinesestandard.net Page 7 of 14
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 3.1.1 The laboratory environment shall not affect the accuracy of examination results. 3.1.2 The operation zone and the office zone of the laboratory shall be obviously separated from each other. 3.1.3 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. 3.1.4 Ambient temperature, humidity, luminance, noise, and cleanliness etc. of the laboratory shall meet working requirements. 3.1.5 General sample examination shall be performed in clean zone (including super-clean bench or clean laboratory), clean zone shall have visible markings. 3.1.6 Separation and identification of pathogenic microbes shall be performed in laboratories of Biosafety level 2 (BSL-2). 3.2 Personnel 3.2.1 Examination personnel shall have related education or professional microbial training experience, with appropriate qualifications, and can understand and correctly implement the examination. www.chinesestandard.net Page 8 of 14
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. 3.4.5 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. 3.4.6 The sterilization/disinfection temperature and duration shall be recorded for sterilized examination appliances. 3.5 Culture medium and reagents 3.5.1 Culture medium The preparation and quality control of culture medium shall follow the provisions of GB/T 4789.28. 3.5.2 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 3.6.1 Standard or reference strains that are traceable and stored by specialized microbiological culture preservation organizations or authorized institutes shall be used. 3.6.2 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. 3.6.3 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 www.chinesestandard.net Page 10 of 14
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. 5.2.3 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 19489 shall be followed. 6.2 Quality control 6.2.1 The laboratory shall regularly set positive control, negative control and blank control for experimental strains, culture medium, reagents, etc. 6.2.2 The laboratory shall set instrument comparison for important examination equipment (especially automatic examination instruments). 6.2.3 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. www.chinesestandard.net Page 14 of 14