GB 14891.7-1997Hygienic standard for irradiated frozen packaged meat of livestock and poultry (English PDF)
辐照冷冻包装畜禽肉类卫生标准
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Issued by
AQSIQ
Level / Type
National · Mandatory
Issue date
June 1, 1997
Implementation date
January 1, 1998
Scope
GB 14891.7-1997 is the English-translated version of 辐照冷冻包装畜禽肉类卫生标准.
GB 14891.7-1997 is the part of the Chinese hygienic standards for categories of irradiated foods that covers frozen packaged meat of livestock and poultry, such as pork, beef, mutton, chicken and duck, irradiated with 60Co or 137Cs gamma rays or with an electron beam below 10 MeV.
It applies to frozen packaged meat irradiated to kill Salmonella. The raw meat must be good-quality frozen packaged meat produced under GB 12694; the average absorbed dose may not exceed 2.5 kGy, with a dose uniformity ratio of no more than 2.0, and the sensory properties must match those required of non-irradiated frozen meat.
Physical and chemical limits are set for volatile basic nitrogen (20 mg/kg) and mercury (0.05 mg/kg), Salmonella must not be detected, the product must be sealed in composite plastic film and bear the irradiated food label under GB 7718, and the test methods refer to GB 5009.44, GB 5009.17 and GB 4789.4.
Issued on 1 June 1997, in force since 1 January 1998; first edition. Classification: ICS 67.120, CCS C 53. The document runs to 4 pages, delivered complete in English translation.
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Document preview — GB 14891.7-1997
National Standard of the People's Republic of China
- ICS
- 67.120
- Classification
- C 53
Issued by: General Administration of Quality Supervision, Inspection and Quarantine
Contents
- ForewordI
- 1 Scope1
- 2 Referenced standards1
- 3 Hygienic requirements1
- 3.1 Raw material requirements1
- 3.2 Irradiation dose and irradiation requirements1
- 3.3 Sensory requirements1
- 3.4 Physical and chemical indicators1
- 3.5 Microbiological indicators2
- 4 Packaging and labelling2
- 5 Test methods2
Foreword
This standard is one part of the series of standards "Hygienic standards for categories of irradiated foods".
This standard was proposed by the Ministry of Health of the People's Republic of China.
Drafting organisations of this standard: Beijing Municipal Health and Anti-Epidemic Station, West China University of Medical Sciences, Henan Provincial Health and Anti-Epidemic Station, and the Institute of Nutrition and Food Hygiene of the Chinese Academy of Preventive Medicine.
Principal drafters of this standard: Xu Jikang, Zeng Lingfu, Ma Luocheng, Han Chi, Zhang Zheng.
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 1997-06-16; implemented from 1998-01-01.
1 Scope
This standard specifies the irradiation dose, the hygienic requirements and the test methods for frozen packaged meat of livestock and poultry, such as pork, beef, mutton, chicken and duck, irradiated with 60Co or 137Cs gamma rays or with an electron beam of energy below 10 MeV produced by an electron accelerator.
This standard applies to frozen packaged meat irradiated for the purpose of killing Salmonella in livestock and poultry meat.
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 4789.4-94 Microbiological examination of food hygiene - Examination of Salmonella
GB 5009.17-1996 Method for determination of total mercury in foods
GB 5009.44-1996 Method for analysis of hygienic standard of meat and meat products
GB 7718-94 General standard for the labelling of foods
GB 12694-90 Hygienic code for meat processing plants
3 Hygienic requirements
3.1 Raw material requirements
The raw meat submitted for irradiation sterilization shall be good-quality frozen packaged meat produced in accordance with GB 12694.
3.2 Irradiation dose and irradiation requirements
3.2.1
Irradiation dose: the average absorbed dose for irradiated frozen packaged meat of livestock and poultry shall not exceed 2.5 kGy.
3.2.2
Irradiation requirements: irradiation shall be uniform and the dose accurate; the absorbed dose uniformity ratio shall be <= 2.0.
3.3 Sensory requirements
The sensory indicators of irradiated frozen packaged meat of livestock and poultry, such as colour and lustre, texture, viscosity, odour and the broth after boiling, shall all comply with the hygienic standard for the same kind of non-irradiated frozen meat.
3.4 Physical and chemical indicators
The physical and chemical indicators shall comply with Table 1.
Table 1 - Physical and chemical indicators: Volatile basic nitrogen, mg/kg <= 20; Mercury (as Hg), mg/kg <= 0.05.
3.5 Microbiological indicators
Salmonella shall not be detected in irradiated frozen packaged meat of livestock and poultry.
4 Packaging and labelling
4.1
Before irradiation, frozen cut meat of livestock and poultry shall be sealed in composite plastic film for food packaging; the seams of the cardboard boxes used as outer packaging shall be sealed tightly with waterproof adhesive tape.
4.2
The packaging of irradiated frozen cut meat of livestock and poultry shall bear the uniformly printed irradiated food label and shall comply with GB 7718.
5 Test methods
5.1
Volatile basic nitrogen shall be determined in accordance with GB 5009.44.
5.2
Mercury shall be determined in accordance with GB 5009.17.
5.3
Salmonella shall be examined in accordance with GB 4789.4.
......
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 4789.4National food safety standard - Food microbiological examination - Salmonella
- GB 5009.17Determination of total mercury and organic-mercury in foods
- GB 5009.44National food safety standard Determination of chloride in foods
- GB 7718National food safety standard - General rules for the labelling of prepackaged foods
- GB 12694National food safety standard - Hygienic specifications for slaughtering and processing of livestock and poultry
Editions of GB 14891.7
| Edition | Title | Revision | Status |
|---|---|---|---|
| GB 14891.7-1997 | Hygienic standard for irradiated frozen packaged meat of livestock and poultry | current edition | Current |
This page sells the current edition, GB 14891.7-1997. Earlier editions are listed for reference only.
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Related Standards
GB 12694-2016 — National food safety standard - Hygienic specifications for slaughtering and processing of livestock and poultry
GB 4789.4-2024 — National food safety standard - Food microbiological examination - Salmonella
GB 4789.40-2024 — National food safety standard - Food Microbiological Testing - Cronobacter Testing
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GB 14891.7-1997
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