The national food safety standards released this time fully consider the health rights and interests of the masses, take into account the needs of the development of the food industry, refer to relevant international laws and regulations and common practices, and fully solicit the opinions of all parties in the society and inform the WTO of the standard formulation and revision process for food safety supervision. Its number and name are as follows:
GB 29921-2021 National Standard for Food Safety Limit of pathogenic bacteria in prepackaged foods
GB 31607-2021 National Standard for Food Safety Limit of pathogenic bacteria in bulk ready-to-eat food
GB 19295-2021 National Standard for Food Safety Quick-frozen Noodle Rice and Prepared Food
GB 1886.349-2021 National Standard for Food Safety Food Additives Five-carbon diacetal (also known as glutaraldehyde)
GB 1886.350-2021 National Standard for Food Safety Food Additives Nitrous Oxide
GB 1886.351-2021 National Standard for Food Safety Food Additives α- Cyclic dextrins
GB 1886.352-2021 National Standard for Food Safety Food Additives β-Cyclic Dextrins
GB 1886.353-2021 National Standard for Food Safety Food Additives γ- Cyclic dextrins
GB 1886.354-2021 National Standard for Food Safety Food Additives 3-[(4-Amino-2,2-dioxo-1H-2,1,3-benzothiazine-5-yl)oxygen]-2,2-dimethyl-N-propionamide
GB 1903.52-2021 National standard for food safety Food nutrition enhancers? Chlorinated heme
GB 1903.53-2021 National standard for food safety Food nutrition enhancers? D-Calcium pantothenate
GB 1903.54-2021 National standard for food safety Food nutrition enhancers? Choline bitartrate
GB 5009.17-2021 National Standard for Food Safety? Determination of total mercury and organic mercury in food
GB 5009.265-2021 National Standard for Food Safety? Determination of polycyclic aromatic hydrocarbons in food
GB 5009.283-2021 National Standard for Food Safety? Determination of azoformamide in food
GB 5009.284-2021 National Standard for Food Safety? Determination of vanillin, methyl vanillin, ethyl vanillin and coumarin in food
GB 31604.8-2021 National Standard for Food Safety? Determination of the total migration of food contact materials and products
GB 24154-2015 "National Standard for Food Safety" General Principles of Sports Nutrition Food No. 1 Amendment Order
It is worth noting that GB 29921-2021 revised the standard name from the "Limit of Pathogenic Bacteria in Food" to the "Limit of Pathogenic Bacteria in Prepackaged Food", integrated the limit requirements of pathogenic bacteria in dairy products and special dietary foods, added an appendix to the description of food categories (names), and added an appendix to the description of dairy products, meat products, aquatic products, ready-to-eat egg products, grain products, ready-to-eat legumes products, chocolate and cocoa products, ready-to-eat fruit and vegetable products, beverages, frozen drinks, ready-to-eat condiments, nuts and seeds, The indicators and limits of 6 pathogenic bacteria, including Salmonella, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Vibrio parahaemolyticae, and Cronobacterium (Enterobacter sakazakiae) in 13 types of foods such as special dietary foods, were adjusted.
The standard will be implemented from November 22, 2021.
In addition, GB 24154-2015 "General Principles of Sports Nutrition Food" No. 1 amendment list, after the modification of the addition of sodium content requirements, "for sports nutrition food without special sodium nutrients do not make a lower limit requirement." ”
This revision also includes three nutrient enhancers: metheme chloride, calcium D-pantothenate, and hydrocholine bitartrate, which are also worth noting.