GB 4789.23-2024
National Food Safety Standards Food Microbiology Inspection Soy Product Sampling and Sample Processing (English Version)

Standard No.: GB 4789.23-2024
Language: Chinese, Available in English version
Release Date: 2024
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China CN / GB
Latest: GB 4789.23-2024

Introduction

Interpretation of GB4789.23-2024 "National Food Safety Standard Food Microbiology Inspection Soy Products Sampling and Sample Handling"

Standard Background and Purpose

GB4789.23-2024 standard regulates the sampling and sample handling methods of soy products, replacing the previous GB/T4789.23-2003 standard on soy product inspection. The main purpose of this standard is to ensure the accuracy and consistency of food microbiology inspection and ensure food safety.

Main changes

Modified the name of the standard
Adjusted the scope of application
Updated the equipment and material requirements
Deleted the specific provisions of the culture medium and reagents
Optimized the sampling and sample processing methods

Standard dimensions	Old version GB/T4789.23—2003	New version GB4789.23-2024
Scope of application	Only applicable to the inspection of cold dishes and soy products	Focus on the sampling and sample processing of soy products
Equipment requirements	No specific material requirements	It is clearly stipulated that stainless steel or other materials with appropriate strength should be used, with smooth surface and no gaps
The sampling method	is relatively simple and does not distinguish between product types	Detailed sampling plans are formulated for solid, liquid and semi-solid soy products

Comparative analysis of standard frameworks

The new version of the standard has been optimized in terms of structure and content, and pays more attention to the standardization and scientificity of operations. The following is a comparison of the main frameworks of the standards:

Practical application case: sampling and processing of fermented bean curd

According to clause 4.2.1, fermented bean curd and other soy products should be sampled from the surface and deep layers using sterilized tools, and ensure that the samples are uniform. For example, when testing fermented bean curd with a high salt content, it is necessary to avoid using physiological saline as a diluent and use distilled water or peptone water instead.

Implementation Recommendations

Sampling tool selection: Preferably use tools made of stainless steel or other high-strength materials to ensure a smooth and sterile surface.
Sample container preparation: Select containers made of high-temperature resistant materials such as glass and plastic, and ensure they are clean and sealed.
Operation process optimization: Strictly follow the standard requirements to perform sampling and processing steps, especially in liquid soy products, to ensure uniform mixing.
Laboratory conditions: Keep the laboratory environment clean and operators must be professionally trained.

GB 4789.23-2024 history

2024 GB 4789.23-2024 National Food Safety Standards Food Microbiology Inspection Soy Product Sampling and Sample Processing
2003 GB/T 4789.23-2003 Microbiological examination of food hygiene Examination of cold dish and bean products
1994 GB 4789.23-1994 Microbiological inspection of food hygiene Inspection of cold dishes and bean products
0000 GB 4789.23-1984