Standard No.:	GB 4789.19-2024
English Name:	National food safety standard-Food microbiological examination-Sampling and sample treatment of eggs and egg products
Chinese Name:	食品安全国家标准食品 微生物学检验 蛋与蛋制品采样和检样处理
Chinese Classification:	X09    Hygiene, safety and labor protection
Professional Classification:	GB    National Standard
Source Content Issued by:	NHC; SAMR
Issued on:	2024-2-8
Implemented on:	2024-8-8
Status:	valid
Superseding:	GB/T 4789.19-2003 Microbiological examination of food hygiene-Examination of egg and egg products
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	90.0
Delivery:	via email in 1 business day

GB 4789.19-2024 National food safety standard - Food microbiological examination - Sampling and sample preparation of egg and egg products 1 Scope This document specifies the methods of the sampling and sample preparation of eggs and egg products. This document is applicable to the sampling and sample preparation of eggs and egg products. 2 Apparatus and materials 2.1 Sampling tools The sampling tools shall be made of stainless steel or other materials with appropriate strength, and they shall have smooth surfaces, and rounded corners, but not joints. The sampling tools shall be cleaned and sterilized and kept dry before use. The sampling tools include: sampling tubes or spoons; electric drills with 25 mm × 406 mm drill bits (high speed) or hand drills; hammers and steel bars (305 mm × 51 mm × 6 mm) or other can opening tools; spoons, axes or chisels; and grain samplers with appropriate lengths. 2.2 Sample containers The material (such as glass, stainless steel, plastic, etc.) and structure of the sample containers shall be able to fully make the samples the original state. The containers and their lids shall be clean, sterile, and dry. The sample containers shall have sufficient volume to allow the samples to be thoroughly mixed prior to inspection. The sample containers also include sampling bags, a sampling tubes, sampling bottles, and the like. 2.3 Other supplies They may include alcohol lamp, thermometer, aluminum foil, sealing film, marker, sampling registration form, etc. 3 Sampling 3.1 Sampling principles and plans The sampling principles and plans shall be implemented in accordance with GB/T 16157-1996. The number (n) of the samples to be sampled shall meet the requirements of relevant food safety standards. The sampling volume for each sample shall not be less than the volume of the sample for 5 × inspection units, or shall be determined according to the inspection purpose. The requirements for the sampling of food samples are specified as follows: 3.2 Prepackaged eggs and egg products 3.2.1 Individually packaged eggs and egg products of less than or equal to 1,000 g (mL) each package: individually packages of eggs or egg products from the same batch shall be sampled. 3.2.2 Individually packaged solid egg products of more than 1,000 mL each package: the sample with an appropriate amount shall be collected by a sterilized sampler from the different part of a package; individually packaged liquid egg products of more than 1,000 mL each package: the product liquid shall be shaken or stirred with a sterilized stick to make it uniform before sampling, and then a proper amount of specimens are sampled. 3.3 Eggs and egg products in bulk or on-site produced egg products

Foreword i 1 Scope 2 Apparatus and materials 3 Sampling 4 Preparation of samples 5 Inspection