標準編號:	GB 4789.18-2024
中文名稱:	食品安全國家標準食品 微生物學檢驗 乳與乳制品采樣和檢樣處理
英文名稱:	National food safety standard-Food microbiological examination-Sampling and sample treatment of milk and dairy products
中標分類:	X09    衛(wèi)生、安全、勞動保護
行業(yè)分類:	GB    國家標準
發(fā)布機構:	國家衛(wèi)生健康委員會 國家市場監(jiān)督管理總局
發(fā)布日期:	2024-2-8
實施日期:	2024-8-8
標準狀態(tài):	valid
替代舊標準:	GB 4789.18-2010 食品安全國家標準 食品微生物學檢驗 乳與乳制品檢驗
翻譯語言:	英文
文件格式:	PDF
中文字符數(shù):	6000 字
翻譯價格(元):	420.0
交付時間:	付款后 1~3 個工作日

GB 4789.18-2024 National food safety standard Food microbiological examination - Sampling and sample processing of milk and dairy products 1 Scope This standard specifies the sampling and sample processing methods of milk and dairy products. This standard is applicable to the sampling and sample processing of milk and dairy products. 2 Equipment and materials 2.1 Sampling tools The sampling tools shall be made of stainless steel or other materials with appropriate strength, and they shall have smooth surfaces, and rounded corners, but not joints. The sampling tools shall be cleaned and sterilized and kept dry before use. Sampling tools include stirring appliances, sampling scoops and spoons, cutting wires, scissors, cutting tools (knives or spatulas), sampling drills, etc. 2.2 Sample containers The material (such as glass, stainless steel, and plastic) and structure of the sample containers shall be able to fully make the samples the original state. The containers and their lids shall be clean, sterile, and dry. The sample containers shall have sufficient volume to allow the samples to be thoroughly mixed prior to inspection. The sample containers also include sampling bags, sampling tubes, sampling bottles, and the like. 2.3 Other supplies They may include the alcohol lamp, thermometer, aluminum foil, sealing film, marker, and sampling registration form. 3 Sampling 3.1 Sampling principles and plans The sampling principles and plans shall be implemented in accordance with the requirements of GB 4789.1. The number (n) of the specimens to be sampled shall meet the requirements of relevant food safety standards. The sampling volume for each sample shall not be less than the volume of the sample for 5 × inspection units, or shall be determined according to the inspection purpose. The requirements for the sampling of food samples are specified as follows: 3.2 Fresh milk 3.2.1 The sample shall be mixed as thoroughly as possible, and sampling shall be done immediately after mixing. The sterile sampling tool shall be used to collect samples from the same batch (specifically referring to individual milk storage tanks or milk tankers). 3.2.2 For milk storage devices with partitioned areas, a proportionate amount of well-mixed representative samples shall be collected from each partitioned area based on the different quantities of milk stored in each area. Sampling after mixing is not allowed. 3.3 Liquid dairy products (pasteurized milk, high-temperature sterilized milk, modified milk, etc.) 3.3.1 Individually packaged liquid dairy products of less than or equal to 1,000g (mL): individually packaged liquid dairy products from the same batch shall be sampled. 3.3.2 Individually packaged liquid dairy products of more than 1,000g (mL): individually packaged liquid dairy products from the same batch shall be sampled; or sampling shall be conducted after shaking and mixing evenly. 3.4 Semi-solid dairy products 3.4.1 Concentrated dairy products, fermented milk, and flavored fermented milk 3.4.1.1 Individually packaged products of less than or equal to 1,000g (mL): individually packaged products from the same batch shall be sampled. 3.4.1.2 Individually packaged products of more than 1,000g (mL): the sample shall be shaken or stirred with an agitator before sampling to achieve uniformity, and then sampled. If the sample cannot be mixed uniformly, representative samples shall be taken from different parts of the sample container. 3.4.2 Single cream, cream, and anhydrous cream 3.4.2.1 Individually packaged products of less than or equal to 1,000g (mL): individually packaged products from the same batch shall be sampled. 3.4.2.2 Individually packaged products of more than 1,000g (mL): the sample shall be shaken or stirred with an agitator before sampling to achieve uniformity, and then sampled. For solid cream and its products, a sterile spatula shall be used to remove the surface product, with a thickness of not less than 5 mm. The clean and dry sampling drill shall be inserted downwards along the cutting direction of the packaging container, at a constant speed, into the bottom. When the sampling drill reaches the bottom of the container, the sampling drill shall be rotated 180° and then withdrawn, and the collected sample shall be transferred into the sample container. 3.5 Solid dairy products (cheese, processed cheese, cheese products, milk powder, modified milk powder, whey powder and whey protein powder, casein and caseinates, etc.) 3.5.1 Individually packaged products of less than or equal to 1,000g: individually packaged products from the same batch shall be sampled. 3.5.2 For individually packaged cheese, processed cheese, and cheese products weighing more than 1000g, the following methods of sampling may be used based on the shape and type of the product: (1) At a distance of not less than 10 cm from the edge, insert the sampler diagonally towards the center of the product to a flat surface, and take one or more samples; or (2) insert the sampler perpendicularly into one side and through the center of the product to the opposite side for sampling; or (3) insert the sampler horizontally between two planes into the vertical surface of the product, directing it towards the center for sampling; or (4) if the product is packaged in barrels, boxes, or other large containers, or if the product is formed into compacted large blocks, insert the sampler diagonally from the top of the container to the bottom for sampling. 3.5.3 For individually packaged products such as milk powder, modified milk powder, whey powder and whey protein powder, casein and caseinates, etc., weighing more than 1,000g, the sterile and dry sampling drill shall be inserted at a constant speed along the cutting direction of the packaging container with the face down. When the sampling drill reaches the bottom of the container, the sampling drill shall be withdrawn and the collected sample shall be transferred into the sample container. 3.6 Sample storage and transportation The requirements of GB 4789.1 shall apply. 4 Preparation of samples 4.1 Opening of packages The sterile sampling container in which the sample is packaged or placed shall be opened aseptically. Products packaged in plastic or paper boxes (bags): sterilize the box lid or bag mouth with 75% alcohol cotton ball, and cut it open with aseptic scissors; products packaged in bottles (barrels): sterilize the package with 75% alcohol cotton ball or flame, remove the bottle (barrel) cap aseptically, and sterilize the bottle (barrel) mouth by flame.

Contents Foreword i 1 Scope 2 Equipment and materials 3 Sampling 4 Preparation of samples 5 Inspection

食品安全國家標準 食品微生物學檢驗 乳與乳制品采樣和檢樣處理 1 范圍 本標準規(guī)定了乳與乳制品的采樣和檢樣處理方法。 本標準適用于乳與乳制品的采樣和檢樣處理。 2 設備和材料 2.1 采樣工具 采樣工具應使用不銹鋼或其他強度適當?shù)牟牧希砻婀饣瑹o縫隙，邊角圓潤。采樣工具應清洗和滅菌，使用前保持干燥。采樣工具包括攪拌器具、采樣勺、匙、切割絲，剪刀、刀具（小刀或抹刀）、采樣鉆等。 2.2 樣品容器 樣品容器的材料（如玻璃、不銹鋼、塑料等）和結構應能充分保證樣品的原有狀態(tài)。容器和蓋子應清潔、無菌、干燥。樣品容器應有足夠的體積，使樣品可在檢驗前充分混勻。樣品容器包括采樣袋、采樣管、采樣瓶等。 2.3 其他用品 包括酒精燈、溫度計、鋁箔、封口膜、記號筆、采樣登記表等。 3 采樣 3.1 采樣原則和采樣方案 采樣原則和采樣方案按GB 4789.1的規(guī)定執(zhí)行。 采樣件數(shù)n應根據(jù)相關食品安全標準要求執(zhí)行，每件樣品的采樣量不小于5倍檢驗單位的樣品，或根據(jù)檢驗目的確定。以下規(guī)定了一件食品樣品的采樣要求。 3.2 生鮮乳 3.2.1 樣品應盡可能充分混勻，混后應立即取樣，用無菌采樣工具分別從相同批次（此處特指單體的貯奶罐或貯奶車）中采集樣品。 3.2.2 具有分隔區(qū)域的貯奶裝置，應根據(jù)每個分隔區(qū)域內貯奶量的不同，按比例從每個分隔區(qū)域中采集一定量經混合均勻的代表性樣品。不得混合后采樣。 3.3 液態(tài)乳制品（巴氏殺菌乳、高溫殺菌乳、調制乳等） 3.3.1 獨立包裝小于或等于1000g（mL）的液態(tài)乳制品，取相同批次的獨立包裝。 3.3.2 獨立包裝大于1000g（mL）的液態(tài)乳制品，取相同批次的獨立包裝；或搖動、均勻后采樣。 3.4 半固態(tài)乳制品 3.4.1 濃縮乳制品、發(fā)酵乳、風味發(fā)酵乳 3.4.1.1 獨立包裝小于或等于1000g（mL）的產品，取相同批次的獨立包裝。 3.4.1.2 獨立包裝大于1000g（mL）的產品，采樣前應搖動或使用攪拌器攪拌，使其達到均勻后采樣。 如果樣品無法均勻混合，應從樣品容器中的不同部位采取代表性樣品。 3.4.2 稀奶油、奶油、無水奶油 3.4.2.1 獨立包裝小于或等于1000g（mL）的產品，取相同批次的獨立包裝。 3.4.2.2 獨立包裝大于1000g（ml）的產品，采樣前應搖動或使用攪拌器攪拌，使其達到均勻后采樣。對于固態(tài)奶油及其制品，用無菌抹刀除去表層產品，厚度不少于5mm。將潔凈、干燥的采樣鉆沿包裝容器切口方向往下，勻速穿入底部。當采樣鉆到達容器底部時，將采樣鉆旋轉180°，抽出采樣鉆并將采集的樣品轉人樣品容器。 3.5 固態(tài)乳制品（干酪、再制干酪、干酪制品、乳粉、調制乳粉、乳清粉和乳清蛋白粉、酪蛋白和酪蛋白酸鹽等） 3.5.1 獨立包裝小于或等于1000g的制品，取相同批次的獨立包裝。 3.5.2 獨立包裝大于1000g的干酪、再制干酪、干酪制品，根據(jù)產品的形狀和類型，可分別使用下列方法取樣：（1）在距邊緣不小于10cm處，把取樣器向產品中心斜插到一個平表面，進行一次或幾次采樣；或（2）將取樣器垂直插入一個面，并穿過產品中心到對面采樣；或（3）從兩個平面之間，將取樣器水平插入產品的豎直面，插向產品中心采樣；或（4）若產品是裝在桶、箱或其他大容器中，或是將產品制成壓緊的大塊時，將取樣器從容器頂斜穿到底進行采樣。 3.5.3 獨立包裝大于1000g的乳粉、調制乳粉、乳清粉和乳清蛋白粉、酪蛋白和酪蛋白酸鹽等制品，應將無菌、干燥的采樣鉆面朝下，沿包裝容器切口方向勻速插入。當采樣鉆到達容器底部時，抽出采樣鉆并將采集的樣品轉入樣品容器。 3.6 樣品的儲存和運輸 按照GB 4789.1的規(guī)定執(zhí)行。 4 檢樣的處理 4.1 開啟包裝 以無菌操作開啟包裝或放置樣品的無菌采樣容器。塑料或紙盒（袋）裝，用75%酒精棉球消毒盒蓋或袋口，用滅菌剪刀剪開；瓶（桶）裝，用75%酒精棉球或經火焰消毒，無菌操作去掉瓶（桶）蓋，瓶（桶）口再次經火焰消毒。