GB 29921—2013National food safety standard Maximum levels of pathogens in foods
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    This database is developed according to the standard text of National food safety standard Maximum levels of pathogens in foods(GB 29921-2013),which was implemented on July 1, 2014.

    1 Scope     This standard specifies the indicators, maximum levels and test methods for pathogens in foods.     This standard applies to the prepackaged foods.     This standard does not apply to canned foods.

    2 Application principles     2.1 Whether the maximum limits of pathogens was stipulated or not, food producers, processors and traders shall take control measures to reduce as far as possible the level of pathogens in food and the possibility of resulting risk.     2.2 After sampling according to provisions of GB 4789.1, perform test according to the test method specified in Table 1.

    Note 1: Food category is used to define the applicable scope for the maximum levels of pathogens and is only applicable to this standard.     Note 2: n is the number of samples collected from the same batch of products; c is the maximum number of samples allowed to exceed the value of m;m is the maximum limits of the acceptable level of pathogen indicators; M is the maximum safety limit value of pathogen indicators.     Note 3:Unless otherwise specified, all expressed in per 25 g or per 25 mL.

Limited requirements Test method
沙门氏菌 Salmonella 即食豆类制品:非发酵豆制品 n=5, c=0, m=0, M=- GB 4789.4
金黄色葡萄球菌 Staphylococcus aureus 即食豆类制品:发酵豆制品 n=5, c=1, m=100 CFU/g, M=1000 CFU/g GB 4789.10 第二法
金黄色葡萄球菌 Staphylococcus aureus 即食豆类制品:非发酵豆制品 n=5, c=1, m=100 CFU/g, M=1000 CFU/g GB 4789.10 第二法
沙门氏菌 Salmonella 巧克力类及可可制品 n=5, c=0, m=0, M=- GB 4789.4
沙门氏菌 Salmonella 即食果蔬制品(含酱腌菜类) n=5, c=0, m=0, M=- GB 4789.4
金黄色葡萄球菌 Staphylococcus aureus 即食果蔬制品(含酱腌菜类) n=5, c=1, m=100 CFU/g(mL), M=1000 CFU/g(mL) GB 4789.10 第二法
大肠埃希氏菌 O157:H7 Escherichia coli 0157:H7 即食果蔬制品(含酱腌菜类):仅适用于生食果蔬制品 n=5, c=0, m=0, M=- GB 4789.36
沙门氏菌 Salmonella 饮料(包装饮用水、碳酸饮料除外) n=5, c=0, m=0, M=- GB 4789.4
金黄色葡萄球菌 Staphylococcus aureus 饮料(包装饮用水、碳酸饮料除外) n=5, c=1, m=100 CFU/g(mL), M=1000 CFU/g(mL) GB 4789.10 第二法
沙门氏菌 Salmonella 冷冻饮品:冰淇淋类 n=5, c=0, m=0, M=- GB 4789.4
沙门氏菌 Salmonella 冷冻饮品:雪糕(泥)类 n=5, c=0, m=0, M=- GB 4789.4
沙门氏菌 Salmonella 冷冻饮品:食用冰、冰棍类 n=5, c=0, m=0, M=- GB 4789.4
金黄色葡萄球菌 Staphylococcus aureus 冷冻饮品:冰淇淋类 n=5, c=1, m=100 CFU/g(mL), M=1000 CFU/g(mL) GB 4789.10 第二法
金黄色葡萄球菌 Staphylococcus aureus 冷冻饮品:雪糕(泥)类 n=5, c=1, m=100 CFU/g(mL), M=1000 CFU/g(mL) GB 4789.10 第二法
金黄色葡萄球菌 Staphylococcus aureus 冷冻饮品:食用冰、冰棍类 n=5, c=1, m=100 CFU/g(mL), M=1000 CFU/g(mL) GB 4789.10 第二法
沙门氏菌 Salmonella 即食调味品:酱油 n=5, c=0, m=0, M=- GB 4789.4
沙门氏菌 Salmonella 即食调味品:酱及酱制品 n=5, c=0, m=0, M=- GB 4789.4
沙门氏菌 Salmonella 即食调味品:水产调味品 n=5, c=0, m=0, M=- GB 4789.4
沙门氏菌 Salmonella 即食调味品:复合调味料(沙拉酱等) n=5, c=0, m=0, M=- GB 4789.4
金黄色葡萄球菌 Staphylococcus aureus 即食调味品:酱油 n=5, c=2, m=100 CFU/g(mL), M=10000 CFU/g(mL) GB 4789.10 第二法
金黄色葡萄球菌 Staphylococcus aureus 即食调味品:水产调味品 n=5, c=2, m=100 CFU/g(mL), M=10000 CFU/g(mL) GB 4789.10 第二法
金黄色葡萄球菌 Staphylococcus aureus 即食调味品:酱及酱制品 n=5, c=2, m=100 CFU/g(mL), M=10000 CFU/g(mL) GB 4789.10 第二法
金黄色葡萄球菌 Staphylococcus aureus 即食调味品:复合调味料(沙拉酱等) n=5, c=2, m=100 CFU/g(mL), M=10000 CFU/g(mL) GB 4789.10 第二法
副溶血性弧菌 Vibrio parahaemolyticus 即食调味品:水产调味品 n=5, c=1, m=100 MPN/g(mL), M=1000 MPN/g(mL) GB 4789.7
沙门氏菌 Salmonella 坚果籽实制品:坚果及籽类的泥(酱) n=5, c=0, m=0, M=- GB 4789.4