GB14891.1-1997

Hygienic standard for irradiated cooked meat oflivestock and poultry

辐照熟畜禽肉类卫生标准

GB 14891.1-1997 は現行の中国強制国家規格です：Hygienic standard for irradiated cooked meat oflivestock and poultry。業界：食品。テーマ：製品安全。施行日：1998年1月1日。

適用可否は製品範囲、認証ルート、所管当局の通知、移行規定によって異なります。コンプライアンス判断に使う前に、翻訳をご依頼いただくか公式情報源をご確認ください。

コンプライアンス概要

この概要は現在英語のみで提供しています。

適用範囲

This standard applies to irradiated cooked meat of livestock and poultry, specifically targeting products like cooked pork, beef, mutton, rabbit meat, salted duck, roast duck, and roast chicken. It is designed for products sterilized using gamma rays or electron beams with the explicit purpose of extending shelf life. It is mandatory for manufacturers utilizing irradiation technology on these specific ready-to-eat meat products.

技術要求

The standard outlines comprehensive hygienic and technical requirements for irradiated cooked meats. For raw materials, the meat must comply with corresponding national hygienic standards and food production regulations prior to irradiation. Packaging requirements mandate that each minimum sales unit be individually vacuum-sealed in composite plastic film bags, with outer packaging using moisture-proof corrugated cardboard boxes. Regarding irradiation parameters, the standard specifies strict dose limits. The overall average absorbed dose must not exceed the maximum threshold, and the irradiation must be uniform, with the non-uniformity of the dose distribution strictly controlled. The radiation sources permitted include 60Co or 137Cs gamma rays and electron beams from accelerators with energy below 10MeV. Sensory indicators require the packaging to remain intact with internal negative pressure. The meat must maintain its inherent texture, color, and flavor without any signs of spoilage, mold, or off-odors. Physicochemical and microbiological limits, including nitrite content and specific bacterial pathogen counts, are also strictly regulated to ensure food safety. Compliance with these microbiological limits is critical for product approval.

試験方法

Testing procedures involve sensory evaluations conducted via visual inspection, manual examination, smelling, and tasting. Physicochemical testing, specifically for nitrite content, follows the methodologies outlined in the referenced standard GB 5009.33. Microbiological examinations are conducted in accordance with GB 4789.17 to verify total plate counts, coliform groups, and the absence of pathogenic bacteria.

よくある質問

What products are regulated under GB 14891.1-1997?

GB 14891.1-1997 applies to cooked meat products from livestock and poultry, such as cooked pork, beef, mutton, rabbit meat, salted duck, roast duck, and roast chicken, that are treated with gamma rays or electron beams for sterilization and shelf-life extension.

Are there any updates from the previous version of GB 14891.1-1997?

This version replaces the previous standards GB 14891.1-94 and GB 14891.10-94, consolidating the requirements for irradiated cooked meat of livestock and poultry into a single, updated hygienic standard.

What is the maximum radiation dose allowed for these cooked meat products?

The standard sets a strict overall average absorbed dose limit of 8kGy and requires the non-uniformity of dose distribution to be ≤1.5. Compliance with these specific dose limitations is mandatory for market access.

The summary above provides a high-level overview of GB 14891.1-1997. To ensure complete compliance for your products entering the Chinese market, a precise and professional translation of the full technical specifications is essential. Purchase our high-quality English translation of GB 14891.1-1997 today to access all detailed parameters, tables, and testing procedures.

適用のヒント

種別: 衛生
CCS: C53
ICS: 67.120.20
所管部門: National Health Commission
技術委員会: National Health Commission