Standard No.:	GB 4789.22-2024
English Name:	National food safety standard-Food microbiological examination-Sampling and sample treatment of condiments
Chinese Name:	食品安全国家标准食品 微生物学检验 调味品采样和检样处理
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 4789.22-2003 Microbiological examination of food hygiene-Examination of flavourings
Target Language:	English
File Format:	PDF
Word Count:	2500 words
Translation Price(USD):	75.0
Delivery:	via email in 1 business day

National food safety standard Microbiological examination of food Sampling and sample processing of flavourings 1 Scope This standard specifies the sampling and sample processing methods of flavourings. This standard is applicable to the sampling and sample processing of flavourings. 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 clean and sterile and kept dry before use. The sampling tools include stirring appliance, sampling spoon, scoop and cutter, sampling drill, scissors, tweezers, 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.

Foreword i 1 Scope 2 Equipment and materials 3 Sampling 4 Sample processing 5 Examination