GB/T 4789.22-2003
AbolishedMicrobiological examination of food hygiene--Examination of flavourings
食品卫生微生物学检验 调味品检验
Application Summary AI generated
GB/T 4789.22-2003 specifies the microbiological examination methods for flavourings, including sampling, culture, and identification procedures for indicator organisms such as coliforms and pathogenic bacteria. It is applied in food safety testing laboratories and quality control processes for the production and inspection of condiments like soy sauce, vinegar, and compound seasonings. This standard ensures hygiene compliance in the Chinese food industry by providing standardized protocols for detecting microbial contamination in flavourings.
Related Standards
GB/T 4789.21-2003
Microbiological examination of food hygiene--Examination of frozen drinks and cold drinks
GB/T 4789.23-2003
Microbiological examination of food hygiene--Examination of cold dish and bean products
GB/T 4789.24-2003
Microbiological examinationof food hygiene--Examination of candy，cake and preserved fruits
GB/T 4789.25-2003
Microbiological examination of food hygiene--Examination of wines
GB/T 4789.29-2003
Microbiological examination of food hygiene--Examination of Pseudomonas cocovenenans subsp. farinofermentans
GB/T 4789.6-2003
Microbiological examinationof food hygiene--Examination of diarrheogenic Escherichia coli
GB/T 4789.12-2003
Microbiological examination of food hygiene--Examination of Clostridium botulinum and botulinus toxin
GB/T 4789.16-2003
Microbiological examination of food hygiene--Identification of common mycotoxin producing fungi
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