GB 14891.4-1997Hygienic standard for irradiated dried spices (English PDF)
辐照香辛料类卫生标准
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Issued by
AQSIQ
Level / Type
National · Mandatory
Issue date
June 1, 1997
Implementation date
January 1, 1998
Scope
GB 14891.4-1997 is the English-translated version of 辐照香辛料类卫生标准.
GB 14891.4-1997 is the Chinese mandatory hygienic standard for irradiated spices, part of the GB 14891 series on irradiated foods.
It specifies the technical requirements, packaging requirements and test methods for spices such as star anise, Sichuan pepper and five-spice powder irradiated with gamma-rays or electron beams for sterilisation, mould prevention and improved hygienic quality.
The average absorbed dose is limited to not more than 10 kGy (Co-60 or Cs-137 gamma-rays, or electron beams below 10 MeV) with a dose uniformity ratio of not more than 2.0; the standard fixes the sensory requirements, a moisture limit of 13.5%, and microbiological limits for total bacterial count, coliforms, moulds and pathogens.
Packaging must use a food-grade plastic film lining inside a sealed carton, the label must read "Irradiated spice" and the smallest package must carry the irradiated food label; testing follows GB 5009.3 and GB 4789.
Issued on 1 June 1997, in force since 1 January 1998. Classification: ICS 67.220.10, CCS C 53. The document runs to 4 pages, delivered complete in English translation.
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Document preview — GB 14891.4-1997
National Standard of the People's Republic of China
- ICS
- 67.220.10
- Classification
- C 53
Issued by: General Administration of Quality Supervision, Inspection and Quarantine
Contents
- ForewordI
- 1 Scope1
- 2 Normative references1
- 3 Technical requirements1
- 3.1 Absorbed dose limit and irradiation requirements1
- 3.2 Sensory indicators1
- 3.3 Physical and chemical indicators1
- 3.4 Microbiological indicators1
- 4 Packaging requirements2
- 5 Test methods2
- 5.1 Moisture2
- 5.2 Microbiological indicators2
Foreword
Spices such as star anise, Sichuan pepper and five-spice powder are very important condiments in everyday life and indispensable seasonings in cooking, but they are easily contaminated by microorganisms during harvesting, processing, storage and transport. This hygienic standard for irradiated spices has been formulated in order to improve their hygienic quality and to meet the needs of international trade and exchange.
This standard was proposed by the Ministry of Health of the People's Republic of China.
This standard was drafted by the Sichuan Provincial Institute for Food Hygiene Supervision and Inspection, with the participation of the Sichuan Provincial Institute of Nuclear Application Technology.
Main drafters of this standard: Mao Chaoming, Liao Huachun, Chen Qixun, He Shusen, Xin Youchuan.
This standard is interpreted by the Chinese Academy of Preventive Medicine, the technical focal unit entrusted by the Ministry of Health.
Approved by the Ministry of Health of the People's Republic of China on 1997-06-16; implemented on 1998-01-01.
Classification: ICS 67.220.10, CCS C 53.
1 Scope
This standard specifies the technical requirements, packaging requirements and test methods for irradiated spices.
This standard applies to spices irradiated with gamma-rays or electron beams for the purposes of sterilisation, mould prevention and improvement of hygienic quality.
2 Normative references
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 investigate the possibility of applying the most recent editions of the standards listed below.
GB 4789.1~4789.31-94 Methods of food hygienic examination - Microbiological examination
GB 5009.3-85 Method for determination of moisture in foods
GB 7652-87 Star anise
3 Technical requirements
3.1 Absorbed dose limit and irradiation requirements
Spices irradiated with Co-60 or Cs-137 gamma-rays, or with electron beams of less than 10 MeV produced by an electron accelerator, shall receive an average absorbed dose of not more than 10 kGy. Irradiation shall be uniform and the dose accurate; the dose uniformity ratio of the absorbed dose shall be <= 2.0.
3.2 Sensory indicators
The product shall have the normal colour, odour and taste of the spice, with no off-odour, no insects and no impurities.
3.3 Physical and chemical indicators
The physical and chemical indicators shall comply with Table 1.
Table 1: Moisture, % <= 13.5.
3.4 Microbiological indicators
The microbiological indicators shall comply with Table 2.
Table 2: Total bacterial count, per g <= 100; Coliform bacteria, MPN/100 g <= 30; Mould count, per g <= 100; Pathogenic bacteria (intestinal pathogenic bacteria and pathogenic cocci): not to be detected.
4 Packaging requirements
Irradiated spices shall be packed with a plastic film suitable for food packaging as the inner lining and a carton as the outer packaging; the carton shall be tightly sealed with waterproof adhesive tape. The label shall bear the words "Irradiated spice". The irradiated food label shall be uniformly affixed to the smallest outer package.
5 Test methods
5.1 Moisture
Moisture is determined in accordance with GB 5009.3.
5.2 Microbiological indicators
The microbiological indicators are tested in accordance with GB 4789.1~4789.31.
......
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
Editions of GB 14891.4
| Edition | Title | Revision | Status |
|---|---|---|---|
| GB 14891.4-1997 | Hygienic standard for irradiated dried spices | current edition | Current |
This page sells the current edition, GB 14891.4-1997. Earlier editions are listed for reference only.
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Related Standards
GB 14891.1-1997 — Hygienic standard for irradiated cooked meat of livestock and poultry
GB 14891.2-1994 — Hygienic standard for irradiated pollen
GB 14891.3-1997 — Hygienic standard for irradiated dried nuts and preserved fruits
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GB 14891.4-1997
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