Pathogenic bacteria limit standard gb29921

GB29921 is a general standard, applicable to prepackaged food. Manufacturers and operators of non-prepackaged food should strictly manage hygiene in the production and operation process to minimize the risk of contamination by pathogenic bacteria. Canned food should meet the requirements of commercial sterility, does not apply to the standard.

Two, detailed analysis

GB29921 in the meat products, aquatic products, ready-to-eat egg products, grain products, ready-to-eat bean products, chocolate and cocoa products, ready-to-eat fruit and vegetable products, beverages, frozen drinks, ready-to-eat condiments and nuts and seeds products in 11 categories of food salmonella, listeria monocytogenes, escherichia coli, staphylococcus aureus and parahaemolyticus.

Three, what are the pathogenic bacteria in food

1, Salmonella, Salmonella is the main causative organisms of bacterial food poisoning, GB29921 set a limit of Salmonella on all foods;

2, Listeria monocytogenes, Listeria monocytogenes is also an important foodborne pathogenic bacteria;

3, Escherichia coli, GB29921 stipulates the limits of Escherichia coli in cooked beef products and raw meat products, raw fruit and vegetable products;

4, Vibrio parahaemolyticus, GB29921 also stipulates the limits of Vibrio parahaemolyticus in aquatic products and aquatic condiments.