GB 2719-2018 English PDF (GB2719-2018)

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GB 2719-2018: National food safety standard -- Vinegar
GB 2719-2018
National food safety standard - Vinegar
National Standards of People's Republic of China
National food safety standards
Vinegar
Published on.2018-06-21
2019-12-21 implementation
National Health and Wellness Committee of the People's Republic
State Administration of Markets issued
Foreword
This standard replaces GB 2719-2003 "Hygienic Standard for Vinegar" and Amendment No. 1.
Compared with GB 2719-2003, the main changes of this standard are as follows.
--- The standard name was changed to "Food Safety National Standard Vinegar";
--- Modified the scope;
---Modified terms and definitions;
---Modified physical and chemical indicators;
--- Modified microbial limits.
National food safety standards
Vinegar
1 Scope
This standard applies to vinegar.
2 Terms and definitions
2.1 vinegar
A liquid acid seasoning prepared by microbial fermentation, using various starches, sugar-containing materials, edible alcohol, alone or in combination.
2.1.1 Sweet vinegar
Separately or in combination with glutinous rice, rice and other food, alcohol or edible alcohol, and then added with sugar and other auxiliary materials after microbial fermentation.
Vinegar.
3 Technical requirements
3.1 Raw material requirements
Raw materials should comply with the corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements should be in accordance with Table 1.
Table 1 Sensory requirements
Project requirements inspection method
The color has the color that the product should have.
Taste, smell
Have the taste and smell that the product should have, taste good, no
Odor
status
Not turbid, there may be a small amount of sediment, no normal vision visible
Foreign matter
Take 2mL sample in 25mL with colorimetric tube, add water
To the scale, shake, observe the color. Take 30mL sample placed
The state was observed in a 50 mL beaker. Stirring the beaker with a glass rod
Medium sample, taste taste, smell it
3.3 Physical and chemical indicators
Physical and chemical indicators should meet the requirements of Table 2.
Table 2 Physical and chemical indicators
Project indicator test method
Total acid (calculated as acetic acid)/(g/100mL)
Vinegar ≥
Sweet vinegar ≥
3.5
2.5
GB/T 5009.41
3.4 Contaminant Limits and Mycotoxin Limits
3.4.1 The limit of pollutants should meet the requirements of GB 2762.
3.4.2 The limit of mycotoxins should meet the requirements of GB 2761.
3.5 Microbial limits
Microbial limits should be in accordance with Table 3.
Table 3 Microbial Limits
project
Sampling plan a and limited
Ncm M
Testing method
Total number of colonies/(CFU/mL) 5 2 103 104 GB 4789.2
Coliform group/(CFU/mL) 5 2 10 102 GB 4789.3 plate counting method
a Analysis and treatment of samples shall be carried out in accordance with GB 4789.1.
3.6 Food Additives and Food Nutrition Enhancers
3.6.1 The use of food additives should comply with the provisions of GB 2760, glacial acetic acid (also known as glacial acetic acid), glacial acetic acid (low pressure hydroxylation method)
Used in vinegar.
3.6.2 The use of food nutrition enhancers should comply with the provisions of GB 14880.
4 other
4.1 The label of the pre-packaged vinegar should indicate the total acid content. The packaging label of the product should be marked with the words “vinegar” or “sweet vinegar”.
4.2 Bulk vinegar should be marked on the outside of the container or package 4.1.