В Китае издан стандарт, устанавливающий пределы содержания патогенных бактерий в предварительно упакованных пищевых продуктах

Editor's note: "Limits of Pathogenic Bacteria in Food" came into force in July this year. The new standard specifies the pathogenic bacteria indicators, limit requirements and testing methods for food, which will help control pathogenic bacteria contamination in food and prevent the occurrence of microbial foodborne diseases. The new standard should attract the attention of food production and packaging enterprises.

The national standard for the limits of pathogenic bacteria in food in China, "Limits of Pathogenic Bacteria in Food" (GB29921-2013), came into force in July this year. The standard specifies the pathogenic bacteria indicators, limit requirements and testing methods for food, and is an important part of the basic food safety standards.

The new standard applies to prepackaged food and sets limit provisions for 5 pathogenic bacteria, namely Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Vibrio parahaemolyticus, for 11 categories of food: meat products, aquatic products, ready-to-eat egg products, grain products, ready-to-eat bean products, chocolate and cocoa products, ready-to-eat fruit and vegetable products, beverages, frozen drinks, ready-to-eat condiments, and nut and seed products. Canned food is not subject to this standard. For other dairy products and foods for special dietary uses, the limits of pathogenic bacteria shall be implemented in accordance with the current national food safety standards. As the risk of microbial contamination in foods or raw materials such as honey, fats and oils and emulsified fat products, jelly, candy and edible fungi is very low, and with reference to the standard-setting principles of organizations such as CAC and ICMSF, no limits of pathogenic bacteria are set for them for the time being.

It is introduced that pathogenic bacteria are common pathogenic microorganisms that can cause disease in humans or animals. The main pathogenic bacteria in food include Salmonella, Vibrio parahaemolyticus, Escherichia coli and Staphylococcus aureus. In China, the number of reported cases of foodborne diseases caused by pathogenic bacteria in food accounts for about 40% to 50% of all reported cases each year. The implementation of the new standard will help control pathogenic bacteria contamination in food and prevent the occurrence of microbial foodborne diseases.

After the new national standard takes effect, food production and operation units, food safety regulatory agencies and inspection agencies shall implement it in accordance with this standard. Food already produced before the implementation date may continue to be sold within its shelf life; where other relevant provisions are inconsistent with this standard, this standard shall apply; for imported food, the date of declaration for inspection shall prevail, and from the date the standard takes effect, inspection shall be carried out in accordance with the new standard.

——This article is reprinted from China Packaging Network (pack.cn). Original link: http://news.pack.cn/show-361773.html