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GB 2749-2015: National Food Safety Standard -- Fresh egg and egg products
GB 2749-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Fresh eggs and egg products
ISSUED ON. NOVEMBER 13, 2015
IMPLEMENTED ON. NOVEMBER 13, 2016
Issued by. National Health and Family Planning Commission of the
People's Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Terms and definitions ... 4 
3 Technical requirements ... 5 
Foreword
This Standard replaces GB 2748-2003 "Hygienic STANDARD for fresh eggs"
and GB 2749-2003 "Hygienic STANDARD for egg products".
Compared with GB 2748-2003 and GB 2749-2003, the main changes in this
Standard are as follows.
- modified the standard name as "National food safety standard - Fresh eggs
and egg products";
- modified the scope;
- modified the terms and definitions;
- modified the sensory indicators;
- modified the physical and chemical indicators;
- added the veterinary drug residue limit;
- modified the microbial indicators.
National food safety standard -
Fresh eggs and egg products
1 Scope
This Standard specifies the fresh eggs and egg products.
2 Terms and definitions
2.1 Fresh eggs
shelled eggs that are produced by various poultry, processed or stored only by
cold storage, liquid immersion, coating, disinfection, gas-conditioning, dry
storage, etc.
2.2 Egg products
2.2.1 Liquid egg products
egg products that are made from fresh eggs as raw materials, processed by
shelling and processing, such as whole egg liquid, egg yolk liquid, protein liquid,
etc.
2.2.2 Dried egg products
egg products that are made from fresh eggs as raw materials, processed by
shelling, processing, de-sugaring, drying, etc., such as whole egg powder, egg
yolk powder, protein powder, etc.
2.2.3 Ice egg products
egg products that are made from fresh eggs, processed by shelling, processing,
freezing, etc., such as iced whole eggs, iced egg yolks, ice proteins, etc.
2.2.4 Remade egg
egg products that are made from fresh eggs as raw materials, with or without
added excipients, processed by salt, alkali, slur, halogen, etc., such as
preserved eggs, salted eggs, salted egg yolks, eggs preserved in rice wine,
marinated eggs, etc.