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GB 2749-2015National Food Safety Standard -- Fresh egg and egg products (English PDF)

食品安全国家标准蛋与蛋制品

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Issued by

National Health and Family Planning Commission of the People's Republic of China

Level / Type

National · Mandatory

Issue date

November 13, 2015

Implementation date

November 13, 2016

Scope

GB 2749-2015 is the English-translated version of 食品安全国家标准蛋与蛋制品.

GB 2749-2015 — This Standard specifies the fresh eggs and egg products.

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Document preview — GB 2749-2015

National Standard of the People's Republic of China

Issued by: National Health and Family Planning Commission of the People's Republic of China

Foreword...3
1 Scope...4
2 Terms and definitions...4
3 Technical requirements...5

Foreword

This Standard replaces GB 2748-2003 "Hygienic STANDARD for fresh eggs"

and GB 2749-2003 "Hygienic STANDARD for egg products".

Compared with GB 2748-2003 and GB 2749-2003, the main changes in this

Standard are as follows.

- modified the standard name as "National food safety standard - Fresh eggs

and egg products";

- modified the scope;

- modified the terms and definitions;

- modified the sensory indicators;

- modified the physical and chemical indicators;

- added the veterinary drug residue limit;

- modified the microbial indicators.

National food safety standard -

Fresh eggs and egg products

1 Scope

This Standard specifies the fresh eggs and egg products.

2 Terms and definitions

2.1 Fresh eggs

shelled eggs that are produced by various poultry, processed or stored only by

cold storage, liquid immersion, coating, disinfection, gas-conditioning, dry

storage, etc.

2.2 Egg products

2.2.1 Liquid egg products

egg products that are made from fresh eggs as raw materials, processed by

shelling and processing, such as whole egg liquid, egg yolk liquid, protein liquid,

etc.

2.2.2 Dried egg products

egg products that are made from fresh eggs as raw materials, processed by

shelling, processing, de-sugaring, drying, etc., such as whole egg powder, egg

yolk powder, protein powder, etc.

2.2.3 Ice egg products

egg products that are made from fresh eggs, processed by shelling, processing,

freezing, etc., such as iced whole eggs, iced egg yolks, ice proteins, etc.

2.2.4 Remade egg

egg products that are made from fresh eggs as raw materials, with or without

added excipients, processed by salt, alkali, slur, halogen, etc., such as

preserved eggs, salted eggs, salted egg yolks, eggs preserved in rice wine,

marinated eggs, etc.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 5 pages — is available in the English PDF.

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