GB 14891.1-1997Hygienic standard for irradiated cooked meat of livestock and poultry (English PDF)
辐照熟畜肉类卫生标准
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Issued by
AQSIQ
Level / Type
National · Mandatory
Issue date
June 16, 1997
Implementation date
January 1, 1998
Scope
GB 14891.1-1997 is the English-translated version of 辐照熟畜肉类卫生标准.
GB 14891.1-1997 specifies the basic technical requirements, packaging and labelling requirements and test methods for irradiated cooked meat of livestock and poultry.
It applies to cooked pork, beef, mutton and rabbit meat, salted duck, roast duck, roast chicken, braised chicken and similar products sterilized by gamma-ray or electron-beam irradiation to extend their shelf life.
Products must be individually vacuum-packed in composite plastic film before treatment, irradiated with 60Co or 137Cs gamma rays or electron beams below 10 MeV at an overall average absorbed dose not exceeding 8 kGy with a dose uniformity ratio of at most 1.5, and must meet sensory requirements, the nitrite limit of GB 2725.1 and bacteriological limits (total count 500 CFU/g at release and 50 000 CFU/g at sale, coliforms 30 MPN/100 g, no pathogens), verified by GB 5009.33 and GB 4789.17; labelling follows GB 7718 and Ministry of Health Decree No. 47.
It is an independent part of the series of hygienic standards for irradiated food categories and replaces GB 14891.1-94 and GB 14891.10-94. Issued on 16 June 1997, in force since 1 January 1998.
Classification: ICS 67.120.20, CCS C 53. The document runs to 4 pages, delivered complete in English translation.
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Document preview — GB 14891.1-1997
National Standard of the People's Republic of China
- ICS
- 67.120.20
- Classification
- C 53
- Replacing
- GB 14891.1-1994, GB 14891.10-1994
Issued by: General Administration of Quality Supervision, Inspection and Quarantine
Contents
- ForewordI
- 1 Scope1
- 2 Referenced standards1
- 3 Technical requirements1
- 3.1 Raw material requirements1
- 3.2 Packaging for irradiation1
- 3.3 Dose limits and irradiation requirements1
- 3.4 Sensory indicators1
- 3.5 Physical and chemical indicators1
- 3.6 Bacteriological indicators1
- 4 Packaging and labelling requirements2
- 5 Test methods2
- 5.1 Examination of sensory indicators2
- 5.2 Determination of physical and chemical indicators2
- 5.3 Examination of bacteriological indicators2
Foreword
This standard is an independent part of the hygienic standards for categories of irradiated foods.
From the date of its implementation, this standard replaces both GB 14891.1-94 and GB 14891.10-94.
This standard was proposed by the Ministry of Health of the People's Republic of China.
This standard was drafted by the Jiangsu Provincial Health and Anti-Epidemic Station and the Institute of Atomic Energy Application in Agriculture of the Jiangsu Academy of Agricultural Sciences, with the participation of the Shandong Provincial Health and Anti-Epidemic Station.
Principal drafters of this standard: Zhou Shunan, Chen Bingsong, Xie Zongchuan, Zhu Xianchen, Zhang Li.
The Chinese Academy of Preventive Medicine, the technical unit entrusted by the Ministry of Health, is responsible for the interpretation of this standard.
Approved by the Ministry of Health of the People's Republic of China on 16 June 1997; implemented from 1 January 1998.
1 Scope
This standard specifies the basic requirements for the technical requirements, packaging and labelling, and test methods of irradiated cooked meat foods of livestock and poultry.
This standard applies to cooked pork, cooked beef, cooked mutton, cooked rabbit meat, salted duck, roast duck, roast chicken, braised chicken and similar products that have been sterilized by gamma-ray or electron-beam irradiation for the purpose of extending their shelf life.
2 Referenced standards
The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties using this standard should explore the possibility of applying the most recent editions of the standards listed below.
GB 2725.1-94 Hygienic standard for sausages
GB 4789.17-94 Microbiological examination of food hygiene - Examination of meat and meat products
GB 5009.33-1996 Method for determination of nitrite and nitrate in foods
GB 7718-94 General standard for the labelling of foods
3 Technical requirements
3.1 Raw material requirements
The production and quality of cooked meat foods of livestock and poultry to be irradiated shall, before irradiation, comply with the relevant hygienic codes for food enterprises and the relevant national hygienic standards.
3.2 Packaging for irradiation
Each smallest sales unit of cooked meat foods of livestock and poultry submitted for irradiation shall be individually vacuum-sealed in a composite plastic film bag for food packaging; the outer packaging (transport packaging) shall be a moisture-proof corrugated cardboard box.
3.3 Dose limits and irradiation requirements
3.3.1 Dose limit: when cooked meat foods of livestock and poultry are irradiated with 60Co or 137Cs gamma rays, or with an electron beam of energy below 10 MeV produced by an electron accelerator, the overall average absorbed dose shall not exceed 8 kGy.
3.3.2 Irradiation requirements: the irradiation shall be uniform and the dose accurate; the dose uniformity ratio of the average absorbed dose distribution shall be <= 1.5.
3.4 Sensory indicators
The packaging shall be intact, with negative pressure inside the bag and the composite plastic film fitting closely to the cooked meat product. The cooked meat shall be firm and elastic, the fat white or slightly yellow and translucent; it shall have its own characteristic odour and taste, with no stickiness, no mould spots, no putrefaction, no sour smell and no other off-odours.
3.5 Physical and chemical indicators
The nitrite content shall be as specified in GB 2725.1.
3.6 Bacteriological indicators
The bacteriological indicators shall comply with Table 1.
Table 1 - Bacteriological indicators (limits at factory release / at sale):
Total bacterial count, CFU/g <= 500 / 50 000
Coliform bacteria, MPN/100 g <= 30 / 30
Pathogenic bacteria (intestinal pathogenic bacteria and pathogenic cocci): not to be detected / not to be detected
4 Packaging and labelling requirements
Packaging and labelling shall comply with GB 7718 and with the relevant provisions of the Hygienic Administrative Measures for Irradiated Foods (Ministerial Decree No. 47 of the Ministry of Health).
5 Test methods
5.1 Examination of sensory indicators
Carried out by visual inspection, touch, smell and taste.
5.2 Determination of physical and chemical indicators
Carried out as specified in GB 5009.33.
5.3 Examination of bacteriological indicators
Carried out as specified in GB 4789.17.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.
Referenced standards
Normative references
- GB 4789.17-94National Food Safety Standards - Food Microbiological Inspection - Meat and Meat Products Sampling and Sample Processing
- GB 5009.33-1996National food safety standard - Determination of nitrite and nitrate in foods
- GB 7718-94National food safety standard - General rules for the labelling of prepackaged foods
GB 2725.1-94
Editions of GB 14891.1
| Edition | Title | Revision | Status |
|---|---|---|---|
| GB 14891.1-1997 | Hygienic standard for irradiated cooked meat of livestock and poultry | current edition | Current |
| GB 14891.10-1994 | Hygienic standard for irradiated cooked meat of livestock and poultry | previous edition | Superseded |
This page sells the current edition, GB 14891.1-1997. Earlier editions are listed for reference only.
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