Handling of Ham Sausage Test Report GB/T 20712-2006

Service Details Preface: Ham sausage refers to a type of sausage made from livestock and poultry meat as the main raw material, supplemented by fillers (starch, plant protein powder, etc.), and then added with seasonings (salt, sugar, wine, monosodium glutamate, etc.), spices (scallions, ginger, garlic, cardamom, amot, large seasoning, pepper, etc.), quality improvers (carrageenan, Vc, etc.), color protectors, water retention agents, preservatives, etc., which are marinated, chopped (or emulsified) Made by processing techniques such as high-temperature steaming and boiling, it is characterized by delicate and tender meat, easy to carry, simple consumption, and long shelf life. High temperature steaming and boiling sausage refers to meat sausage products made from fresh or frozen animal meat, poultry meat, and fish meat as the main raw materials, which are pickled, stirred, chopped (or emulsified), poured into plastic casing, and sterilized at high temperature. Processing of Ham Sausage Test Report, STC Shanghai Standard Inspection Professional Food Inspection Institution, obtained CMA qualification. Detection scope: Various types of meat sausage products such as ham sausages and high-temperature steamed sausages. Test items: appearance, color, tissue status, flavor, moisture, salt, protein, fat, starch, sodium nitrite, lead, inorganic arsenic, cadmium, total mercury, total bacterial count, coliform group, Salmonella, Shigella, Staphylococcus aureus, labeling, Listeria monocytogenes, Escherichia coli O152 0173 3840: H7 (only applicable to beef products). Testing standard: GB/T 20712-2006 Ham Sausage; GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food; GB 5009.44-2016 National Food Safety Standard - Determination of Chlorides in Foods; GB 5009.5-2016 National Food Safety Standard - Determination of Protein in Food GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Food; GB 5009.9-2016 National Food Safety Standard - Determination of Starch in Foods; GB 5009.33-2016 National Food Safety Standard - Determination of Nitrite and Nitrate in Food; GB 5009.12-2017 National Food Safety Standard - Determination of Lead in Food; GB 5009.11-2014 National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods; GB 5009.15-2014 National Food Safety Standard - Determination of Cadmium in Food; GB 5009.17-2014 National Food Safety Standard - Determination of Total Mercury and Organic Mercury in Foods; GB 4789.2-2016 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count; GB 4789.3-2016 National Food Safety Standard for Microbiological Examination of Food - Coliform Count; GB 4789.4-2016 National Food Safety Standard for Microbiological Examination of Food - Salmonella Examination; 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 7718-2011 National Food Safety Standard - General Principles for the Labeling of Prepackaged Food; GB 4789.30-2016 National Food Safety Standard for Microbiological Examination of Foods - Examination of Listeria monocytogenes; GB 4789.36-2016 National Food Safety Standard for Microbiological Examination of Escherichia coli O152 0173 3840: H7/NM Examination. Sample requirement: 500g Test cycle: 3-5 working days Test price: according to specific test items

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