GB 4789.23-2024 National food safety standard Microbiological examination of food Exampling and sample processing of soybean products
1 Scope
This standard specifies the sampling and sample processing methods of soybean products.
This standard is applicable to the sampling and sample processing of soybean products.
2 Equipment and materials
2.1 Sampling tools
Sampling tools shall be made of stainless steel or other materials with appropriate strength, with smooth surface, no gaps and rounded corners. Sampling tools shall be cleaned and sterilized and kept dry before use. The sampling tools include stirring appliance, sampling spoon, scoop and cuter (knife or spatula), scissors, etc.
2.2 Sample container
Material (e.g., glass, stainless steel, plastic, etc.) and the structure of the sample container shall be able to sufficiently guarantee the original state of the sample. Container and lid shall be clean, sterile and dry. The sample container shall have sufficient volume to enable the sample to be thoroughly mixed before examination. The sample container includes a sampling bag, a sampling tube, a sampling bottle, etc.
2.3 Other supplies
They include alcohol lamp, thermometer, aluminum foil, sealing film, marker, sampling registration form, etc.
3 Sampling
3.1 Sampling principle and sampling scheme
Sampling principle and sampling scheme are implemented in accordance with GB 4789.1.
Number of the sets of samples, n, shall be implemented according to the requirements of relevant food safety standards, and the sampling quantity for each set of samples shall not be less than 5 times the sample of the examination unit, or determined according to the examination purpose. The following specifies the sampling requirements for a set of food samples.
3.2 Prepackaged soy products
3.2.1 As for individually packaged solid soy products less than or equal to 1,000 g, or liquid soy products less than or equal to 1,000 mL, the individually packaged samples from the same batch shall be taken as a set.
3.2.2 As for liquid or semi-solid bean products with individual packaging greater than 1,000 mL, shake or stir the liquid with a sterile stick before sampling to make it uniform and then collect an appropriate amount of sample. If the sample cannot be uniformly mixed, take representative samples from each position of the sample container and put them into the same sterile sampling container, the samples in which are taken as a set; as for solid bean products greater than 1,000 g, take appropriate quantity of samples from different positions of the same package with a sterile sampler, and put them into the same sterile sampling container, the samples in which are taken as a set.
3.3 Soy products in bulk or made on site
3.3.1 Thoroughly stir and evenly mix the samples, and take the samples from 5 different positions with sterile sampling tools, and place them in the same sterile sampling container, the samples in which are taken as a set. If the samples cannot be mixed uniformly, take representative samples from various position of the same package.
3.3.2 If the quantity of samples is less than that specified in the corresponding standard or is packed in large monomer containers such as barrels and boxes, take a certain quantity of uniformly mixed representative samples from such containers in proportion, put them into a sterile sampling container, and the above samples shall be mixed uniformly before sampling. If the samples cannot be mixed uniformly, take representative samples from various position of the same package.
3.3.3 When taking samples of bean products such as fermented bean curd and stinky tofu, if the product label clearly indicates that the liquid part (e.g., marinade, etc.) is also edible, the representative samples shall contain both solids and marinade.
3.4 Storage and transportation of samples
Foreword i
1 Scope
2 Equipment and materials
3 Sampling
4 Sample processing
5 Examination
