GB/T 4789.21-2003 in English

《GB/T 4789.21-2003食品卫生微生物学检验 冷冻饮品、饮料检验》由361（国家卫生健康委员会）归口，主管部门为国家卫生健康委员会。
本标准规定了冷冻饮品、饮料的检验方法。本标准适用于冷冻饮品(冰淇淋、冰棍、雪糕和食用冰块)及饲料：果、蔬汁饮料、含乳饮料、碳酸饮料、植物蛋白饮料、碳酸型茶饮料、固体饮料、可可粉固体饮料、乳酸菌饮料、罐装茶饮料、罐装型植物蛋白饮料(以罐头工艺生产)、瓶(桶)装饮用纯净水、低温复原果汁等的检验。

1 Scope

This standard specifies the examination method of frozen drinks and cold drinks
This standard is applicable to the examination of frozen drinks and cold drinks (ice cream, frozen sucker and edible ices), such as fruit and vegetable juices, milky drinks, carbonated drinks, vegetable protein drinks, carbonated tea drinks, solid drinks, cocoa powder solid drinks, lactic acid bacteria drinks, canned tea drinks, canned vegetable protein drinks (produced through canned foods process), bottled (barreled) purified drinking water, low temperature reconstituted juice.

2 Normative References

The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB/T 4789.1 Microbiological Examination of Food Hygiene - General Principles
GB/T 4789.2 Microbiological Examination of Food Hygiene - Detection of Aerobic Bacterial Count
GB/T 4789.3 Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria
GB/T 4789.4 Microbiological Examination of Food Hygiene - Examination of Salmonella
GB/T 4789.5 Microbiological Examination of Food Hygiene - Examination of Shigella
GB/T 4789.10 Microbiological Examination of Food Hygiene - Examination of Staphylococcus Aureus
GB/T 4789.15 Microbiological Examination of Food Hygiene - Enumeration of Molds and Yeasts
GB/T 16347 Microbiological Examination of Lactic Acid Bacteria in Yoghurt Beverage

3 Equipment and Materials

Foreword
1 Scope
2 Normative References
3 Equipment and Materials
4 Culture Media and Reagents
5 Operating Procedure