T/AFFI 041-2023 Active

Main Technical Content: 1. Scope: This standard specifies the microbiological testing methods for Xinjiang sea buckthorn juice. 2. Normative Reference Documents: The provisions of the following documents are incorporated into this standard by reference. For dated reference documents, all subsequent amendments (excluding corrections) or revised versions are not applicable to this standard. However, parties reaching agreements based on this standard are encouraged to investigate whether the latest versions of these documents can be used. For undated reference documents, the latest versions apply to this standard. - GB/T 4789.1 Food Hygiene Microbiological Testing – General Principles - GB/T 4789.2 Food Hygiene Microbiological Testing – Determination of Total Coliform Count - GB/T 4789.3 Food Hygiene Microbiological Testing – Determination of Escherichia coli - GB/T 4789.4 Food Hygiene Microbiological Testing – Salmonella Testing - GB/T 4789.5 Food Hygiene Microbiological Testing – Shigella Testing - GB/T 4789.7 Food Hygiene Microbiological Testing – Vibrio parahaemolyticus Testing - GB/T 4789.10 Food Hygiene Microbiological Testing – Staphylococcus aureus Testing 3. Equipment and Materials 3.1 Field sampling supplies should be prepared according to sampling needs. 3.2 Laboratory testing supplies are specified in GB/T 4789.2, GB/T 4789.3, GB/T 4789.4, GB/T 4789.5, GB/T 4789.7, GB/T 4789.10, and 20%–30% sterilized sodium carbonate solution. 5. Operating Steps 5.1 Sample collection should be carried out in accordance with GB/T 4789.1. 5.2 Sample processing 5.2.1 Bottled samples: Sterilize the bottle mouth with a flaming alcohol cotton ball, cover with sterile gauze, and open with a sterile bottle opener. For bagged samples, disinfect the bag opening with a 75% alcohol cotton ball before testing. 5.2.2 Sea buckthorn original juice: Adjust the pH to neutral with 20%–30% sterilized sodium carbonate solution. 5.3 Testing Methods - Dete