GB 4789.22-1994
Food Hygiene Microbiology Inspection Condiment Inspection (English Version)

Standard No.
GB 4789.22-1994
Language
Chinese, Available in English version
Release Date
1994
Published By
Professional Standard - Agriculture
Status
 2004-01
Replace By
GB/T 4789.22-2003
Latest
GB 4789.22-2024
Replace
GB 4789.22-1984
Scope
This standard specifies the inspection methods for condiments. This standard is applicable to the inspection of condiments (including soy sauce, sauce and vinegar, etc., which are fermented with beans as raw materials).

GB 4789.22-1994 history

  • 2024 GB 4789.22-2024 National Food Safety Standards Food Microbiology Inspection Condiment Sampling and Sample Processing
  • 2003 GB/T 4789.22-2003 Microbiological examination of food hygiene Examination of flavourings
  • 1994 GB 4789.22-1994 Food Hygiene Microbiology Inspection Condiment Inspection
  • 1984 GB 4789.22-1984 Microbiological examination of food hygiene--Examination of flavourings

GB 4789.22-1994 Food Hygiene Microbiology Inspection Condiment Inspection was changed to GB/T 4789.22-2003 Microbiological examination of food hygiene Examination of flavourings.

GB 4789.22-1994 -All Parts

GB 4789.1-2016 National Food Safety Standard General Rules for Microbiological Inspection of Food GB 4789.10-2016 National Food Safety Standard Food Microbiology Test Staphylococcus aureus Test GB 4789.11-2014 National food safety standard food microbiological examination β-hemolytic streptococcus test GB 4789.12-2016 National Food Safety Standard Food Microbiological Inspection Clostridium botulinum and Botulinum Toxin Inspection GB 4789.13-2012 National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Clostridium Perfringens GB 4789.14-2014 National Food Safety Standard Food Microbiological Examination Examination of Bacillus cereus GB 4789.15-2016 National Food Safety Standard Food Microbiological Examination Mold and Yeast Count GB 4789.16-2016 Morphological identification of common toxin-producing molds in food microbiological examination of national food safety standards GB 4789.17-2024 National Food Safety Standards Food Microbiological Inspection Meat and Meat Products Sampling and Sample Processing GB 4789.18-2024 National Food Safety Standards Food Microbiology Testing Milk and Dairy Products Sampling and Sample Processing GB 4789.19-2024 National Food Safety Standards Food Microbiology Testing Eggs and Egg Products Sampling and Sample Processing GB 4789.2-2022 National Food Safety Standard Food Microbiological Inspection Determination of Total Bacterial Colony GB 4789.20-2024 National food safety standards Food microbiology inspection Sampling and sample processing of aquatic products and their products GB 4789.21-1994 Food Hygiene Microbiology Inspection Refreshing Beverage Inspection GB 4789.22-2024 National Food Safety Standards Food Microbiology Inspection Condiment Sampling and Sample Processing GB 4789.23-2024 National Food Safety Standards Food Microbiology Inspection Soy Product Sampling and Sample Processing GB 4789.24-2024 National food safety standards Food microbiology testing Candy, chocolate and cocoa butter substitute chocolate and their products, cocoa products sampling and sample processing GB 4789.25-2024 National Food Safety Standards Food Microbiology Inspection Sampling and Sample Processing of Alcoholic Beverages, Frozen Beverages GB 4789.26-2023 National Food Safety Standards Food Microbiology Testing Commercial Sterility Testing GB 4789.27-1994 Food Hygiene Microbiology Test Antibiotic Residue Test in Fresh Milk GB 4789.28-2024 National food safety standards Food microbiology testing Quality requirements for culture media and reagents


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