Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food
Molds and yeasts are common fungi that cause food contamination， and are also used as indicators to evaluate the quality of food hygiene. China has been conducting contamination surveillance of molds and yeasts in food since 1984， and has greatly promoted the quality of food hygiene nationwide. Howe...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The Editorial Office of Chinese Journal of Food Hygiene
2023-09-01
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| Series: | Zhongguo shipin weisheng zazhi |
| Subjects: | |
| Online Access: | https://www.zgspws.com/zgspwszz/article/abstract/202309020?st=article_issue |
| _version_ | 1797302442653646848 |
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| author | HAN Xiaomin XU Wenjing ZHANG Jing XU Jin LI Fengqin BAI Li |
| author_facet | HAN Xiaomin XU Wenjing ZHANG Jing XU Jin LI Fengqin BAI Li |
| author_sort | HAN Xiaomin |
| collection | DOAJ |
| description | Molds and yeasts are common fungi that cause food contamination， and are also used as indicators to evaluate the quality of food hygiene. China has been conducting contamination surveillance of molds and yeasts in food since 1984， and has greatly promoted the quality of food hygiene nationwide. However， the key technical aspects of Chinese standard GB 4789.15—2016 “National food safety standards of food microbiological examination - molds and yeasts enumeration” and foreign standards from other countries or international organizations are rather different. Therefore，to adapt to the needs of international trade and better promote Chinese standards in line with foreign or international standards， this article reviews the comparative analysis of foreign or international standards such as BAM Chapter 18—2001 from the US， AS 5013.29—2009 from Australia， and ISO 21527—2008 from the International Organization for Standardization， with the Chinese standard （GB 4789.15—2016） on mold and yeast enumeration to provide a theoretical basis and reference method for the subsequent revision of the Chinese standard on mold and yeast enumeration in food. |
| first_indexed | 2024-03-07T23:36:53Z |
| format | Article |
| id | doaj.art-ebfbc89ce2414bf8ab358c87b52765a6 |
| institution | Directory Open Access Journal |
| issn | 1004-8456 |
| language | zho |
| last_indexed | 2024-03-07T23:36:53Z |
| publishDate | 2023-09-01 |
| publisher | The Editorial Office of Chinese Journal of Food Hygiene |
| record_format | Article |
| series | Zhongguo shipin weisheng zazhi |
| spelling | doaj.art-ebfbc89ce2414bf8ab358c87b52765a62024-02-20T07:05:04ZzhoThe Editorial Office of Chinese Journal of Food HygieneZhongguo shipin weisheng zazhi1004-84562023-09-013591375138210.13590/j.cjfh.2023.09.0201004-8456（2023）09-1375-08Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in foodHAN XiaominXU WenjingZHANG JingXU JinLI FengqinBAI LiMolds and yeasts are common fungi that cause food contamination， and are also used as indicators to evaluate the quality of food hygiene. China has been conducting contamination surveillance of molds and yeasts in food since 1984， and has greatly promoted the quality of food hygiene nationwide. However， the key technical aspects of Chinese standard GB 4789.15—2016 “National food safety standards of food microbiological examination - molds and yeasts enumeration” and foreign standards from other countries or international organizations are rather different. Therefore，to adapt to the needs of international trade and better promote Chinese standards in line with foreign or international standards， this article reviews the comparative analysis of foreign or international standards such as BAM Chapter 18—2001 from the US， AS 5013.29—2009 from Australia， and ISO 21527—2008 from the International Organization for Standardization， with the Chinese standard （GB 4789.15—2016） on mold and yeast enumeration to provide a theoretical basis and reference method for the subsequent revision of the Chinese standard on mold and yeast enumeration in food.https://www.zgspws.com/zgspwszz/article/abstract/202309020?st=article_issuecontamination monitoringexamination method standardmolds and yeastsenumeration |
| spellingShingle | HAN Xiaomin XU Wenjing ZHANG Jing XU Jin LI Fengqin BAI Li Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food Zhongguo shipin weisheng zazhi contamination monitoring examination method standard molds and yeasts enumeration |
| title | Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food |
| title_full | Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food |
| title_fullStr | Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food |
| title_full_unstemmed | Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food |
| title_short | Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food |
| title_sort | implication and comparative study of chinese and foreign examination method standards on mold and yeast enumeration in food |
| topic | contamination monitoring examination method standard molds and yeasts enumeration |
| url | https://www.zgspws.com/zgspwszz/article/abstract/202309020?st=article_issue |
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