This database is compiled in accordance with the official texts of National Food Safety Standard, Limits of Pathogens in Prepackaged Foods (GB 29921-2021) and National Food Safety Standard, Limits of Pathogens in Bulk Ready-to-Eat Foods (including Amendment No.1) (GB 31607-2021). Data processing is performed based on the food categories specified in the standards to ensure that lower-level food classifications can retrieve limit requirements inherited from all their superior food categories. Query results are for reference only; please refer to the official standard texts for definitive provisions.
National Food Safety Standard, Limits of Pathogens in Prepackaged Foods (GB 29921-2021) came into force on November 22, 2021; National Food Safety Standard, Limits of Pathogens in Bulk Ready-to-Eat Foods (GB 31607-2021) came into force on March 7, 2022. Amendment No.1 to GB 31607-2021 was issued on September 22, 2026 and shall come into force on March 16, 2027.
This standard specifies the index of pathogenic bacteria in prepackaged food and its limit requirements and inspection methods.
This standard is applicable to the prepackaged food in the category of Table 1. It is not applicable to the food, packaged drinking water and drinking natural mineral water that meet the requirements of commercial sterility.
No matter whether the limit of pathogenic bacteria is specified or not, food production, processing and operators shall take control measures to minimize the level of pathogenic bacteria in food and the possibility of risk.
The collection and treatment of samples shall comply with GB 4789.1.
Sampling scheme and inspection method shall be implemented as table 1. n is the number of samples to be collected for the same batch of products, c is the maximum allowable number of samples exceeding the value of m, m is the acceptable level limit value (Level 3 sampling scheme) or the maximum safety limit value (Level 2 sampling scheme) of the pathogen index, and M is the maximum safety limit value of the pathogen index.
Appendix A is used to define the food categories to which the limit of pathogenic bacteria is applicable.
Note：in the table, "m = 0/25 g or 25 ml or 100 g" means "every 25 g or every 25 ml or every 100 g shall not be detected".
This standard specifies the index of pathogenic bacteria in bulk ready-to-eat food and its limit requirements and inspection methods.
This standard is applicable to bulk ready-to-eat food. It is not applicable to food in catering service, food with commercial sterility requirements, and primary agricultural products without processing or treatment.
No matter whether the limit of pathogenic bacteria is specified or not, food production, processing and operators shall take control measures to minimize the level of pathogenic bacteria in food and the possibility of risk.
The collection and treatment of samples shall comply with GB 4789.1, and inspection method shall be implemented as table 1. The limit of pathogenic bacteria in prepackaged bulk ready-to-eat food that needs to be weighed shall be implemented according to the corresponding food category in GB 29921.
Note：in the table, "0/25 g(mL)" means "every 25 g or every 25 ml shall not be detected".
Non prepackaged food provided to consumers for direct consumption, including heat-treated bulk ready-to-eat food, partially or without heat treated bulk ready-to-eat food and other bulk ready-to-eat food.
3.2 heat-treated bulk ready-to-eat foodBulk ready-to-eat food sold after all components are thoroughly heated (the central temperature is at least 70℃ and the duration is at least 1 min) during the production process.。
3.3 partially or without heat treated bulk ready-to-eat foodBulk ready-to-eat food which added components not thoroughly heated or fresh during the production process.
3.4 other bulk ready-to-eat foodBulk ready-to-eat food prepared by pickling, drying or fermentation, and bulk ready-to-eat food not included in the above categories.