On September 16, 2021, NHC together with SAMR issued Announcement No. 8 of 2021, publishing 17 new national food safety standards and 1 amended document.

Among them, GB 29921-2021 National Food Safety Standard Maximum Levels of Pathogenic Bacteria in Prepackaged Foods and GB 31607-2021 National Food Safety Standard Maximum Levels of Pathogenic Bacteria in Bulk Instant Food have attracted more attention.

The revision of GB 29921 changed the standard name from Maximum Levels of Pathogenic Bacteria in Foods to Maximum Levels of Pathogenic Bacteria in Prepackaged Foods, integrated the limits requirements for dairy products and foods for special dietary uses, supplemented an appendix of description of food categories (names), adjusted six species of pathogenic bacteria indicators and maximum levels, including Salmonella, Listeria monocytogenes, Diarrheal escherichia coli, Staphylococcus aureus, Vibrio parahaemolyticus, Cronobacter (enterobacter sakazakii) in 13 kinds of foods, including dairy products, meat products, aquatic products, instant egg products, grain products, instant soy products, chocolate and cocoa products, instant fruit and vegetables products, beverages, frozen beverages, instant condiments, nuts and seed foods and foods for special dietary uses. After the implementation of this standard, the requirements of pathogenic bacteria in national standards in above mentioned food categories shall be in accordance with this standard.

In addition, the newly formulated National Food Safety Standard Maximum Levels of Bulk Instant Foods with National Food Safety Standard Maximum Levels of Pathogenic Bacteria in Prepackaged Foods constitutes the limits standards of pathogenic bacteria in foods, it helps to ensure food safety and consumers’ health, strengthen the management of whole process of food production, processing and operation and promote the industry to improve the management level and health development.

The specific information of 17 new national food safety standards and 1 amended document are shown in the table below:

If you are interested in these standards, please feel free to contact us!

Source: NHC

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