Test Report of Zongzi

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Preface: Zongzi refers to a product made of glutinous rice and/or other cereals as the main raw materials, with (or without) beans, nuts, fungi, meat and poultry, candied fruits, aquatic products and other fillings wrapped in Zongye and boiled to maturity. Common Zongzi are big meat zongzi, egg yolk zongzi, bean paste zongzi, honey dates zongzi, purple potato zongzi, bacon zongzi, bamboo leaf zongzi, moxa zongzi, sweet tea zongzi, bacon sausage zongzi, lotus seed zongzi, pine nut zongzi, ham zongzi, etc. Zongzi quality inspection report processing, STC Shanghai standard inspection professional Zongzi testing agency, obtained CMA qualification

Detection range: all kinds of Zongzi products

Test items of Zongzi: sensory, net content, weight loss on drying, protein (only for meat Zongzi), fat (only for meat Zongzi), acid value (calculated by fat) (only for meat or nuts as the main filling), peroxide value (calculated by fat) (only for meat or nuts as the main filling), arsenic (calculated by As), lead (calculated by Pb), aflatoxin B1, total bacterial count, coliform bacteria Mold, Salmonella (cooked only), Shigella, Staphylococcus aureus (cooked only), commercial sterile (vacuum packaging only), labeling

Test standard: SB/T 10377-2004 Zongzi (including Amendment No. 1)

GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food

GB 5009.5-2016 National Food Safety Standard - Determination of Protein in Foods

GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Foods

GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in Foods

GB 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Foods

GB 5009.11-2014 National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods

GB 5009.12-2017 National Food Safety Standard - Determination of Lead in Food

GB 5009.22-2016 National Food Safety Standard - Determination of aflatoxin B and G groups in food

GB 4789.2-2016 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count

GB/T 4789.3-2003 Microbiological Examination of Food Hygiene - Determination of Coliform Group

GB 4789.15-2016 National Food Safety Standard for Microbiological Examination of Food - Count of Mold and Yeast

GB 4789.4-2016 National Food Safety Standard for Microbiological Examination of Food Salmonella

GB 4789.5-2012 National Food Safety Standard for Microbiological Examination of Food - Examination of Shigella

GB 4789.10-2016 National Food Safety Standard for Microbiological Examination of Food - Examination of Staphylococcus aureus

GB 4789.26-2013 National Food Safety Standard for Microbiological Testing of Food and Commercial Sterility Testing

GB 7718-2011 National Food Safety Standard - General Principles for the Labeling of Prepackaged Food

Sample requirements: 500g/3 bags of commercial sterile vacuum packaging

Test cycle: 3-5 working days

Test price: electronic negotiation.

The content of the above article is a partial list. For more testing needs and details, please consult the free online consultant of the institution: 152  0173  3840 (phone and WeChat), conducting testing on over a hundred inspection websites - issuing authoritative testing reports has legal effect

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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