Q&A on "Limits of Pathogenic Bacteria in Food" (GB29921-2013)

Pathogenic bacteria are common pathogenic microorganisms that can cause disease in humans or animals. The pathogens in food mainly include Salmonella, Vibrio parahaemolyticus, Escherichia coli, and Staphylococcus aureus. According to statistics, the number of reported cases of foodborne diseases caused by pathogenic bacteria in food in China accounts for about 40% to 50% of all reports.
The Food Safety Law stipulates that food safety standards should include the limits for pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food and food-related products. At present, there are more than 500 current food standards related to the limit of food pathogenic bacteria in China, and there are problems such as repetition, crossover, contradiction or lack of the setting of pathogenic bacteria indicators in the standard.
In order to control the pollution of pathogenic bacteria in food, prevent the occurrence of microbial foodborne diseases, and integrate the limit of pathogenic bacteria scattered in different food standards, the National Health and Family Planning Commission entrusted the National Food Safety Risk Assessment Center to lead the drafting of the food Limit of pathogens (GB29921-2013, hereinafter referred to as GB29921). The standard was reviewed and approved by the National Food Safety Standards Review Committee and was released on December 26, 2013. It was officially implemented on July 1, 2014.
GB29921 is a general standard for prepackaged foods. If other relevant regulations are inconsistent with this standard, they shall be implemented in accordance with this standard. If there are requirements for the limit of pathogenic bacteria in other food standards, they should be stipulated in this standard or consistent with this standard.
　　 Second, the standard implementation requirements  
Before the implementation date of GB29921 (July 1, 2014), food production and business units are allowed and encouraged to implement in accordance with this standard. After the date of implementation of the standard, food production and business operations, food safety regulatory agencies and inspection agencies shall be implemented in accordance with this standard. Food that has been produced before the implementation date can continue to be sold during the warranty period. The standard implementation time for imported food shall be implemented in accordance with relevant regulations. The pathogen test should be carried out in accordance with the test method cited in GB29921.
Food production and operation operators shall strictly implement the food production and operation norms or adopt corresponding control measures, strictly control the microbial control during the production and operation process, and ensure that the products meet the requirements of GB29921.
The National Health and Family Planning Commission will organize the follow-up evaluation of the implementation of GB29921, and revise and improve the standards according to the evaluation.
　 Third, the standard formulation principles and formulation process  
(1) For the purpose of health protection. The purpose of GB29921 is to control the contamination of pathogenic bacteria in food and prevent foodborne diseases. The drafting group analyzed the causes of foodborne diseases in China from 2005 to 2011, and carried out risk assessment of the “pathogenic bacteria-food” combination with reference to international management experience. Based on the results of risk monitoring and risk assessment, priority was given to the development of high-risk foods. Limit the number of pathogens and reduce the risk of foodborne diseases caused by high-risk pathogens.
(2) Based on science. Based on the risk monitoring and risk assessment of pathogenic bacteria in food, the drafting group comprehensively analyzes the possible health hazards caused by related pathogens or their metabolites, pathogenic bacteria in raw materials, food processing, storage, sales and consumption. The pathogenic bacteria changes, fully consider the consumption of various types of food and the application of cost/benefit analysis of related pathogenic bacteria indicators, scientifically set the limit index of pathogenic bacteria.
(3) Improve the standard requirements with reference to foreign evaluation results and standards. GB29921 refers to the relevant international organization risk assessment results and standards, including the Codex Alimentarius Commission (CAC) Food Microbiology Standards Development and Application Principles, FAO/WHO Food Microbial Risk Assessment Expert Committee Evaluation Report, International Microbiological hazards and potential risk analysis and grading sampling schemes of the Food Microbiology Standards Committee (ICMSF). The standard also draws on the standards for the limit of pathogenic bacteria in foods in the United States, the European Union, Australia and New Zealand, Japan, Canada and other countries and regions.
(4) Listening to opinions widely and making them transparent and transparent. During the drafting process, the seminar was held several times to listen to the opinions of relevant departments, research institutes, industry associations and enterprises. The website of the National Health and Family Planning Commission was used to publicly solicit opinions and inform the WTO members. Based on the analysis of feedback, Perfecting the standard text ensures that the standard setting process is open and transparent.
　　 Fourth, the scope of application and main content of the standard
GB29921 is suitable for prepackaged foods. GB29921 stipulates Salmonella in 11 kinds of foods such as meat products, aquatic products, ready-to-eat egg products, food products, ready-to-eat bean products, chocolate and cocoa products, ready-to-eat fruits and vegetables, beverages, frozen drinks, ready-to-eat condiments and nut seed products. Limits of five pathogenic bacteria such as Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus, and Vibrio parahaemolyticus.
The producers and operators of non-prepackaged foods shall strictly manage the hygiene management of the business process and minimize the risk of contamination of pathogenic bacteria.
Canned foods should meet commercial sterility requirements and are not applicable to this standard.
　　 V. Main food categories to which the standard applies  
(1) Meat products. The meat products in GB29921 include cooked meat products and ready-to-eat raw meat products. Cooked meat products are made from pigs, cattle, sheep, chickens, rabbits, dogs and other livestock and poultry as raw materials, and are made by any one or more processing methods such as sauce, halogen, smoked, roasted, marinated, steamed and boiled. Directly edible meat processed products. Ready-to-eat raw meat products refer to directly edible raw meat products which are processed by fermentation or special processing using meat such as livestock and poultry as main raw materials.
(2) Aquatic products. Aquatic products in GB29921 include cooked aquatic products, ready-to-eat raw aquatic products and ready-to-eat algae products. Cooked aquatic products refer to direct consumption of fish, crustaceans, shellfish, mollusks, and echinoderms as the main raw materials, which are steamed, boiled, baked, fried, etc. Aquatic products. Ready-to-eat raw water products are raw aquatic products that are cleaned and processed without being heated or heated to be eaten directly, including live, fresh, frozen fish (fish fillets), shrimp, cephalopods and live crabs, live Shellfish, etc., also includes marinated water products made from live mud snails, live crabs, live shellfish, fish seeds, etc., which are made from salted or bad, drunk. Instant algae products refer to algae products that can be directly eaten by using algae as raw materials and processed according to a certain process, including boiled, fried or other processed algae.
(3) Ready-to-eat egg products. The ready-to-eat egg product in GB29921 refers to the directly edible re-made egg (without changing physical properties) and egg products (changing physical properties) which are made from raw poultry eggs with or without excipients and processed by the corresponding process. .
(4) Food products. The food product in GB29921 refers to various cooked products, including ready-to-eat cereals, which are processed or prepared with rice, wheat, miscellaneous grains, root vegetables, corn, etc. as raw materials or extracts, with or without fillings. Oatmeal), instant noodle rice products, quick-frozen rice food (cooked) and baked goods. Baked food refers to all kinds of baked foods, including cakes, cakes, cakes, biscuits and breads, which are made from food, oil, sugar and eggs as the main raw materials, adding appropriate amount of excipients, and prepared, shaped and cooked. And other food.
(5) Ready-to-eat bean products. Ready-to-eat soy products in GB29921 include fermented soy products and non-fermented soy products. Ready-to-eat fermented soy products include fermented bean curd, soybean meal, natto and other fermented soy products produced by wet process. Ready-to-eat non-fermented soy products include soy milk, tofu, dried bean curd (including dried bean curd), soy protein and other non-fermented soy products produced by wet method, as well as various cooked soy products.
(6) Chocolate and cocoa products. The chocolate and cocoa products of GB29921 include chocolates (including chocolate and its products, cocoa butter chocolate and its products, corresponding sauces and fillings), cocoa products (including cocoa mass, cocoa cake, cocoa powder). GB29921 does not stipulate the limit of pathogenic bacteria for various cocoa butter as raw materials.
(7) Ready-to-eat fruits and vegetables. The ready-to-eat fruit products in GB29921 refer to ready-to-eat fruit products made from fruits and processed according to certain processes, including frozen fruits, dried fruits, vinegar/oil or salted fruits, jams, purees, candied fruits, fruit desserts. Fermented fruit products and other processed ready-to-eat fresh fruit products. Ready-to-eat vegetable products refer to ready-to-eat vegetable products made from vegetables as raw materials, including frozen vegetables, dried vegetables, pickled vegetables, vegetable purees/sauce (except tomato sauce), fermented vegetable products and other processed ready-to-eat foods. Fresh vegetable products.
(8) Beverages (excluding packaging drinking water and carbonated beverages). Beverages in GB29921 include fruit and vegetable juices, protein beverages, water-based flavored beverages, tea, coffee, plant beverages, solid beverages, other beverages, etc. (excluding drinking water and carbonated beverages).
(9) Frozen drinks. The frozen drinks in GB29921 include ice cream, ice cream (mud) and edible ice and popsicles. Frozen drinks refer to frozen solid drinks made from drinking water, sugar, dairy products, fruit products, soy products, edible oils, etc., with appropriate amounts of excipients.
(10) Ready-to-eat condiments. The ready-to-eat condiments in GB29921 include soy sauce (brewed soy sauce, soy sauce), sauce (brewed sauce, prepared sauce), ready-to-eat compound seasoning (salad dressing, broth, seasoning clear juice and ready-to-eat based on animal raw materials and vegetables). Sauces and aquatic seasonings (fish sauce, oyster sauce, shrimp paste). GB29921 does not stipulate pathogens for spice seasonings.
(11) Nut seed products. Nut nut products in GB29921 include nuts and seeds of mud (sauce) and pickled nuts.
　　 6. Setting of pathogenic bacteria indicators in the standard  
(a) Salmonella. Salmonella is the main pathogen of bacterial food poisoning in the world and in China. The limit of the pathogen is generally proposed in various countries. The drafting group sorts out the Salmonella regulations in China's current food standards, and refers to the Salmonella limit standards and regulations in ready-to-eat foods of international organizations, countries and regions such as CAC, ICMSF, EU, Australia and New Zealand, the United States, Canada, Hong Kong, Taiwan, etc. The program sets the Salmonella limit for all 11 foods, specifically n=5, c=0, m=0 (ie, in any of the 5 samples tested, no Salmonella was detected in any sample).
(B) Listeria monocytogenes. Listeria monocytogenes is an important foodborne pathogen. In view of the lack of sufficient clinical data support in China, according to the results of China's risk monitoring, from the perspective of protecting public health, refer to the risk assessment report of Listeria monocytogenes in the FAO/WHO ready-to-eat foods and CAC, EU, Limitation criteria for Listeria monocytogenes in ready-to-eat foods such as ICMSF and regional foods, according to the secondary sampling scheme, the high-risk ready-to-eat meat products in the Listeria monocytogenes limit, specifically n=5 , c = 0, m = 0 (ie, in any of the 5 samples tested, no sample is allowed to detect Listeria monocytogenes).
(C) Escherichia coli O157:H7. Food-borne diseases of Escherichia coli O157:H7 caused by beef and vegetables have occurred in the United States, Japan and other related countries. Although there is no typical food-borne disease of Escherichia coli O157:H7 caused by pre-packaged cooked meat products in China, in order to reduce the health risks of consumers, combined with risk monitoring and risk assessment, mature beef products are set according to the secondary sampling scheme. And the raw food beef products, raw fruit and vegetable products in the Escherichia coli O157: H7 limit provisions, specifically n = 5, c = 0, m = 0 (that is, in the 5 samples tested, do not allow any sample inspection Escherichia coli O157:H7).
(4) Staphylococcus aureus. Staphylococcus aureus is one of the main pathogens of bacterial food poisoning in China, and its pathogenicity is related to the Staphylococcus aureus enterotoxin produced by the bacteria. According to the results of risk monitoring and assessment, refer to CAC, ICMSF, Australia and New Zealand, Hong Kong, Taiwan and other international organizations, countries and regions for different types of ready-to-eat foods in the Staphylococcus aureus limit standard, according to the three-stage sampling program set meat products, aquatic products, Staphylococcus aureus in food products, ready-to-eat bean products, ready-to-eat fruit and vegetable products, beverages, frozen drinks and ready-to-eat seasonings, specifically n=5, c=1, m=100 CFU/g(mL), M = 1000 CFU/g (mL), the limit of Staphylococcus aureus in ready-to-eat seasonings is n=5, c=2, m=100 CFU/g (mL), M=10000 CFU/g (mL).
(5) Vibrio parahaemolyticus. Vibrio parahaemolyticus is the main pathogen of food poisoning in coastal areas and some inland areas in China. It mainly pollutes aquatic products or cross-contaminated meat products. Its pathogenicity is closely related to the amount of bacteria and whether it carries the disease-causing gene. The drafting group combs the relevant standards of Vibrio parahaemolyticus in current aquatic products, and combines the results of risk monitoring and risk assessment with reference to the aquatic products of ICMSF, EU, Canada, Japan, Australia, New Zealand, Hong Kong and other international organizations, countries and regions. The limited standard of Vibrio hemolytic bacteria, the limit of Vibrio parahaemolyticus in aquatic products and aquatic condiments is set according to the three-stage sampling scheme, specifically n=5, c=1, m=100MPN/g(mL), M=1000MPN /g(mL).
　　 Seven, other issues  
Limits of pathogenic bacteria in milk and dairy products and special dietary foods are implemented in accordance with current national food safety standards.
Since the risk of microbial contamination of foods or raw materials such as honey, fat and oil, and emulsified fat products, jelly, candy, edible fungi, etc. is very low, refer to the labeling principles of international organizations such as CAC and ICMSF, and the pathogenic bacteria of the above foods are not temporarily set. Limited. In the implementation process of this standard, according to the results of risk monitoring and risk assessment, timely update and increase the relevant food categories.
Shigella contamination is usually caused by hand contamination, food contamination by flies, improper handling of drinking water, or leakage of sewage from sewers. According to the food safety incidents of Shigella in China and the detection of Shigella in processed foods in China for many years, reference is made to international organizations, countries and regions such as CAC, ICMSF, EU, USA, Canada, Australia and New Zealand. It is stipulated that this standard does not set the Shigella limit regulations.
　　 Eight, foreign standards  
The Codex Alimentarius Commission (CAC) International Codex Committee on Food Hygiene (CCFH) is an international intergovernmental technical committee that develops and coordinates global food microbiological standards. It is responsible for proposing priority areas for microbiological risk assessment and issues to be addressed, and developing and reviewing food microbes. Risk management measures, etc. In 1999, CCFH launched a risk management model for an important “food-pathogen” combination and accelerated the development of microbial limit standards for high-risk foods. CAC published the “Guidelines for the Application of Food Hygiene to Control Listeria monocytogenes in Ready-to-eat Foods” and “Sanitary Practices for Infant Formula Powders” for Listeria monocytogenes and infant formulas in ready-to-eat foods ( Enterobacter sakazakii in the formula powder for infants under 6 months is limited.
The International Food Microbiological Standards Committee (ICMSF) proposes a grading sampling scheme in the Principles for the Formulation and Application of Food Microbiological Standards (1995) and the Sampling Protocol for Microbiological Safety Standards in International Trade Foods (1996), which is widely recognized and adopted by the international community. ICMSF "Microorganisms in Food (Volume 8)" systematically analyzed the microbial hazards and their potential risks in 18 types of foods, and proposed the main pathogens and their limit values ​​that should be controlled according to the food category and processing characteristics. .
The European Union, the United States, Australia and New Zealand, Japan, Canada and other countries and regions have established standards for the selection of pathogenic bacteria for ready-to-eat foods and raw foods in accordance with CAC's standard-setting principles. The European Union, Australia and New Zealand, Canada and other countries and regions have also issued a general standard for the publication of food microbial limits for microorganisms commonly found in food.

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