The pathogenic bacteria in food limited (GB29921-2013) 
 

 
The national health and family planning commission of the People's Republic of China
 
 
The 2014-03-06 

A, the purpose of the standards
Pathogenic bacteria is a common pathogenic microbes, can cause disease in humans or animals. The pathogenic bacteria in food mainly include salmonella, deputy hemolytic vibrio, escherichia coli, staphylococcus aureus, etc. According to statistics, every year in our country caused by pathogenic bacteria in food foodborne disease report the number of cases accounted for about 40% to 50% of the full report.
"Food safety law" regulation, food safety standards shall include food, food related products of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, polluting substances and other harmful material set limit to of rules. At present, the current food standard of our country's food pathogenic bacteria limited, a total of more than 500 pathogenic bacteria index in the standard setting problem such as repetition, cross, contradiction, or missing.
For control of pathogens in food pollution, prevent microbial foodborne diseases occur, at the same time consolidating scattered in different pathogenic bacteria of limited food standard, national center for health and family planning commission entrusted national food safety risk assessment led to draft the pathogenic bacteria in food limited (GB29921-2013, hereinafter referred to as GB29921). Standards approved by the evaluation committee for national food safety standards, released on December 26, 2013 formally implemented since July 1, 2014.
GB29921 belongs to common standards, applicable to the pre-packaged food. Other related regulations are inconsistent with this standard, shall be implemented in accordance with this standard. For pathogenic bacteria limited requirement in other food standards, and shall refer to the provisions of this standard or consistent with this standard.
Second, the implementation of the standard requirements
GB29921 implementation date (before July 1, 2014), allow and encourage food production and business operation entities in accordance with the standards. After the standard implementation date, food production and business operation entity, the food safety regulators and inspection agency shall be carried out in accordance with this standard. Before the implementation date to be able to continue in the warranty period has produced food sales. Imported food standard execution time should be in accordance with the relevant provisions. Pathogenic bacteria inspection shall be implemented according to the GB29921 reference test methods.
Food producers and traders shall strictly carry out food production or marketing standards or take corresponding control measures, strict production and operation process of microbial control, ensure that products comply with the regulations of GB29921.
National health and family planning commission will be organized to follow GB29921 implementation and evaluation according to evaluate circumstance timely revising perfect standard.
Three, the principle of standards and making process
(a) for the purpose of health protection. GB29921 set purpose is to control pollution in food pathogenic bacteria, prevent foodborne disease. Eventually analysis our country from 2005 to 2011 foodborne disease causes, with reference to the international management experience, to "pathogens - food" combination in risk assessment, according to the result of risk monitoring and risk assessment, the priority for high-risk food limited the important pathogenic bacteria, reduce the risk of the high-risk pathogenic bacteria cause foodborne illness.
(2) based on science. Eventually pathogenic bacteria in the food risk monitoring and risk assessment, based on the comprehensive analysis of relevant pathogens or their metabolites may cause health hazards, pathogenic bacteria in raw materials, food processing, storage, sales and consumption, the change of the various links such as pathogenic bacteria, give full consideration to consumers of all kinds of food and related pathogenic bacteria index factors such as cost/benefit analysis of application of scientific limited index set bacterial pathogens.
(3) reference foreign evaluation results and standards, perfect the standard rules. GB29921 reference the relevant international organizations, pathogenic bacteria risk assessment results and standards, including the codex alimentarius commission (CAC) standards of food microorganism and the application principle, the United Nations food and agriculture organization (fao)/food microbiological risk assessment by the world health organization expert committee evaluation report, international food microbiological standards committee (ICMSF) microbiological hazards and their potential risk analysis and classification, sampling plan, etc. Standard also draw lessons from the United States, the European Union, Australia and New Zealand, Japan, Canada and other countries and regions in the food pathogenic bacteria limited prescribed standards.
(4) listen, be open and transparent. Standard drafting process have held seminars, listen to the relevant departments, research institutions, industry associations and enterprises, twice through the national health and family planning commission website to solicit opinions from the public and notified to the wto members, on the basis of analysis of feedback, perfect the standard text, to ensure that the standards process open and transparent.
Four, standards, scope of application and main content
GB29921 applies to pre-packaged food. GB29921 provides for meat products, aquatic products, instant egg products, food products, instant soy products, chocolate and cocoa products, ready-to-eat fruit and vegetable products, beverage, frozen drinks, instant spices, nuts, seeds products such as 11 salmonella in foods, monocytes hyperplasia liszt bacteria, e. coli bacterium O157: H7 and staphylococcus aureus, deputy hemolytic vibrio 5 kinds of pathogenic bacteria such as limited regulations.
Of pre-packaged food producers or marketers of health management should be strict production management process, as far as possible, reduce the risk of pathogenic bacteria contamination.
Canned foods should meet the requirements of commercial asepsis, does not apply to this standard.
Five major food categories, standards
(a) meat. GB29921 in meat products including the cooked meat products and instant raw meat products. Cooked meat products refers to pigs, cattle, sheep, chickens, rabbits, dogs and other livestock and poultry meat as the main raw material, the sauce, halogen, smoked, grilled, pickled, steaming, boiling, made of any one or more of the processing methods such as direct edible meat products processing. Ready-to-eat meat products such as livestock and poultry meat as the main raw material made by fermentation, or special processing technology of directly edible raw meat products.
(2) of aquatic products. GB29921 in aquatic products including cooked seafood, ready-to-use system in aquatic products and instant algae products. Cooked seafood refers to fish, crustaceans, shellfish, software class, echinodermata animal aquatic products as the main raw material, such as by steaming, boiling, roasted, Fried, cooked heating process made of direct consumption of aquatic products processing. Ready-to-use system refers to the consumption of aquatic products by clean processing before and not after heating or heating can be eaten raw with incomplete system of aquatic products, including live, fresh, frozen fish (fillet), shrimp, cephalopods and live crabs, shellfish and so on, also including with living snail, live crabs, shellfish, fish roe, etc as the raw material, made of saline or worse, drunk processing can be directly eat salted aquatic products. Algae ready-to-eat products refers to using algae as raw materials, according to a certain processing technology can directly eat algae products, including the boiled, Fried, or other processing algae.
(3) the instant egg products. GB29921 the instant egg products in the fresh eggs as raw material, adding or not adding auxiliary materials, made by corresponding process directly edible remakes eggs (don't change the physical traits) and egg products (change its physical properties).
(4) food products. GB29921 refers to the food products in rice, wheat, grains, root crops, such as corn as the main raw material or extract, processed, with or without fillings made of (material) of all kinds of cooked products, including ready-to-eat cereals (cereal), instant noodles, rice products, frozen food surface m (cooked), and baked foods. Baked food refers to food, grease, sugar, egg as the main raw material, adding the right amount of auxiliary materials, the preparation, molding and cropping system made of a variety of baked foods, including cakes, cake, cake, cookies, bread and other foods.
(5) instant soy products. GB29921 instant soy products including fermented soy products and the fermentation of soy products. Instant fermented bean products including fermented bean curd, lobster sauce, fermented soy beans and other wet production. Instant non fermented soy products including soy milk, tofu, bean curd cake (bean curd products), soy protein and other wet production of fermented soy products, including all kinds of cooked soy products.
(6) of chocolate and cocoa products. GB29921 of chocolate and cocoa products including chocolate class (including chocolate and its products, generation of cocoa butter, chocolate and its products, the corresponding sauce and paste), cocoa products (including cocoa mass, cocoa powder, cocoa cake piece). GB29921 not as raw materials of all kinds of cocoa butter for pathogenic bacteria limited regulations.
(7) ready-to-use fruit and vegetable products. The ready-to-eat fruit products in GB29921 with fruit as raw material, according to a certain processing technology of instant fruit products, including frozen fruits, dried fruit, vinegar/oil or saline cool, jam, fruit puree, candied fruit, fruit desserts, fermented fruit products, and other processing of instant fresh fruit products. Instant vegetables products refers to vegetables as raw materials, according to a certain processing technology of instant vegetables products, including frozen vegetables, dried vegetables, pickled vegetables, vegetable mud/sauce (except tomato sauce), fermented vegetable products, and other processing of instant fresh vegetable products.
(eight) drinks except drinking water, carbonated drinks (packaging). In GB29921 including fruit and vegetable juice drinks, protein drinks, water-based drinks, tea, coffee, beverage plants, solid drink, other drinks, such as (not including drinking water and carbonated drinks).
(9) of frozen drinks. GB29921 of frozen drinks including ice cream, ice cream (mud) and edible ice, ice stick. Frozen drinks refers to drinking water, sugar, dairy products, fruit products, bean products, such as cooking oil as the main raw material, adding the right amount of auxiliary materials made from frozen solid drink.
(10) instant flavoring. Instant flavoring in GB29921 include soy sauce (fermented soy sauce, mixed soy sauce), sauce (fermented sauce, prepared sauce), instant compound seasoning (salad sauce, gravy, flavor juice and ready-made sauce based on raw material for animal and vegetable classes) and aquatic seasoning (fish sauce, oyster sauce, shrimp paste), etc. Pathogenic bacteria limited GB29921 wrong class seasoning spices regulations.
(11) nuts seeds products. GB29921 nuts seeds products include nuts and seeds in the mud (paste), and salted nuts class products.
Six, pathogenic bacteria index Settings in the standard
(a) of salmonella. Salmonella is one of the world and the main pathogens of bacterial food poisoning in China, the common request the pathogenic bacteria in limited. Eventually salmonella in combing the current food standard, refer to the CAC, ICMSF, European Union, Australia and New Zealand, the United States, Canada, Hong Kong, Taiwan and other international organizations, countries and regions, evaluation standard and salmonella in ready-to-eat food, according to the secondary sampling plan for all 11 salmonella food set limited regulation, specific for n = 5, c = 0, m = 0 (namely, in the 5 samples have been don't allow any sample detection salmonella).
(2) the mononuclear cell hyperplasia liszt fungus. Monocytes hyperplasia liszt fungus is an important food-borne pathogens. In view of our country do not have enough clinical data support, according to the results of the risk monitoring in our country from the perspective of protecting public health, the reference to the United Nations food and agriculture organization (fao/who mononuclear cell hyperplasia liszt ready-to-eat food risk assessment report and international organizations and regions such as CAC, eu, ICMSF ready-to-eat foods mononuclear cell hyperplasia liszt evaluation standard, according to the secondary sampling scheme set up high-risk mononuclear cell hyperplasia liszt in ready-to-eat meat limited regulations, specific for n = 5, c = 0, m = 0 (namely, in the 5 samples were not allowed any samples detected single increase listeria).
(3) the e. coli bacterium O157: H7. America, Japan and other countries have been beef and vegetables caused by e. coli bacterium O157: H7 foodborne illness. Our country although no typical pre-packaged cooked meat products caused by e. coli bacterium O157: H7 foodborne diseases, but to reduce health risk to consumers, combines the condition of risk monitoring and risk assessment, according to the secondary sampling scheme set cooked meat products and raw beef products, raw fruit and vegetable products in the e. coli bacterium O157: H7 limited regulation, specific for n = 5, c = 0, m = 0 (namely, in the 5 samples were not allowed any sample detection e. coli bacterium O157: H7).
(4) staphylococcus aureus. Staphylococcus aureus is one of the main pathogens of bacterial food poisoning in our country, its pathogenicity and the bacterium of staphylococcus aureus enterotoxin. According to the results of risk monitoring and evaluation, CAC, ICMSF, Australia and New Zealand, Hong Kong, Taiwan and other international organizations, countries and regions of different categories of ready-to-use food evaluation standard, staphylococcus aureus, according to the three-stage sampling scheme set meat products, aquatic products, food products, instant soy products, ready-to-eat fruit and vegetable products, beverage, frozen drinks and ready-to-eat seasoning and so on 8 kind of staphylococcus aureus in food limited, specific for n = 5, c = 1, m = 100 cfu/g (mL), m = 1000 cfu/g (mL) and staphylococcus aureus in ready-to-eat seasoning limited for n = 5, c = 2, m = 100 cfu/g (mL), m = 10000 cfu/g (mL).
(5) deputy hemolytic vibrio. Deputy hemolytic vibrio is and some inland areas along the coast of China the main pathogens of food poisoning, the main pollution or cross contamination meat products, aquatic products and quantity of pathogen of its pathogenicity and closely related to whether carry disease-causing genes. Eventually combing the current deputy hemolytic vibrio in aquatic products related standards, combined with risk monitoring and risk assessment results, reference ICMSF, eu, Canada, Japan, Australia and New Zealand, Hong Kong and other international organizations, national and regional deputy hemolytic vibrio in aquatic products evaluation standard, according to the three-stage sampling scheme set deputy hemolytic vibrio in aquatic products, aquatic seasoning limited, specific for n = 5, c = 1, m = 100 MPN/g (mL), m = 1000 MPN/g (mL).
Seven, other problems
Pathogenic bacteria in milk and dairy products, special dietary foods limited, according to the current national food safety standards.
Because honey, oil and fat and fat emulsion products, jelly, candy, edible fungi, such as the risk of microbial contamination of food or materials is very low, with reference to international organizations such as CAC, ICMSF standard principle, temporarily do not set above food pathogenic bacteria. This standard in the process of implementation, according to the result of risk monitoring and risk assessment, timely revised increase relevant food category.
Will hayes bacteria pollution is usually contaminated by hand, food is contaminated with fly, drinking water caused by improper handling or sewage leakage. According to chi hayes fungus food safety incident situation in our country, and for many years in our country risk monitoring rarely detected in processed foods hayes bacteria, CAC, ICMSF, European Union, the United States, Canada, Australia and New Zealand and other international organizations, national and local regulations, the provisions of this standard is not set will hayes bacteria limited.
Eighth, foreign standards
International codex alimentarius commission (CAC) international food hygiene law committee (CCFH) is to develop and coordinate global food microbiological standards of international intergovernmental technical committee, responsible for priority areas of microbial risk assessment is put forward and need to solve problems, develop and review of risk management measures of food microorganism, etc. CCFH in 1999 launched the important pathogenic "combination" food risk management mode, and accelerate to establish microbial limit standard of high-risk food. CAC published in "general principles of the application of food hygiene control ready-to-use food criterion of mononuclear cell hyperplasia liszt fungus, health operation norm of infant formula powder, single increase listeria in ready-to-eat food and infant formula powder (applicable to the following 6 months infant formula powder) e. sakazakii in limited regulations.
International food microbiological standards committee (ICMSF) in food microbiology standards and application principles (1995), and international trade in food microbiological safety standards sampling scheme (1996), hierarchical sampling scheme is put forward, in the international society is widely recognized and accepted. ICMSF "food microorganisms (vol 8) of 18 types of microbiological hazards in food and its potential risk has carried on the system analysis, according to the food category and processing characteristics should be control the main pathogenic bacteria and its limit value.
The European Union, the United States, Australia and New Zealand, Japan, Canada and other countries and regions of CAC standard formulation principle, for ready-to-use food and raw food made the pathogenic bacteria limitation standard. The European Union, Australia and New Zealand, Canada and other countries and regions also aiming at common in food microorganisms make announce food limited common standards.