The first limit standard for pathogenic bacteria in food is to be implemented six months after its official release

The Ministry of Health announced this morning the draft food safety national standards "Limits for pathogenic bacteria in food" for public opinions, which will be implemented six months after the standard is officially released. It is reported that this is the first time China has established a limit standard for pathogenic bacteria in food.

The Ministry of Health stated that the limit standard for pathogens in food is an important part of the basic standards for food safety. The working group fully combing and analyzing China's current effective food hygiene standards, food quality standards, industry standards, agricultural product quality standards to clean up and improve, give priority to solve the current China's food hygiene standards, food quality standards, industry standards, agricultural product quality standards, repeat, cross, Problems such as contradictions or inadequacies, and reference to the analysis of the European Union, Australia, New Zealand, Japan, the United States, Hong Kong, Taiwan and other regions in the limited standard of pathogenic bacteria in food and its regulations formulated this standard.

In the standard setting process, the evidence of actual or potential health hazards caused by pathogenic bacteria or their metabolites, the status of pathogenic bacteria in raw materials, the impact of the processing process on the status of pathogenic bacteria, and the process of storage, sale, and consumption are fully considered. Changes in the status of pathogenic bacteria, food consumer groups, and cost/benefit analysis of the application of pathogenic indicators.

There are a total of 562 criteria for combing analysis in this standard setting, including 140 national standards and 422 other standards.

The standard proposed Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli and other major pathogenic bacteria in meat products, aquatic products, cereal products, ready-to-eat processing Limited requirements for fruits and vegetables, beverages and frozen drinks.

Among them, the limit values ​​of Salmonella in the various foods that the public are familiar with are all 0, that is, no such pathogens can be detected in the samples. The limit of Staphylococcus aureus in all kinds of foods is 100 CFU/g. .

Last year, well-known frozen food brand products, including Sanquan, Si Nian, and Wan Chai Ferry Pier, etc., were found to have exceeded the standard for Staphylococcus aureus. Subsequently, the Ministry of Health announced a new national standard for quick-frozen foods. Among the quick-frozen foods, Staphylococcus aureus will also be detected as a limited quantity.