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Voluntary Report - public distribution

**Date:** 6/4/2003

**GAIN Report Number:** CH3097

CH3097

**China, Peoples Republic of**

**FAIRS Product Specific**

**Egg Product: DRAFT FOR COMMENTS**

**2003**

**Approved by:**

![](media/image1.wmf)Larry M. Senger

#### U.S. Embassy

**Prepared by:**

Adam Branson, Wu Bugang

**Report Highlights:**

This is an UNOFFICIAL translation of the People's Republic of China
Standard for Egg Product (GB 2749-200x) and should be used as a guide
only. Exporters should carefully discuss regulations and their
application with Chinese importers to ensure that their interpretation
is accurate.

Includes PSD Changes: No

Includes Trade Matrix: No

Unscheduled Report

Beijing \[CH1\]

\[CH\]

This report was prepared by the Office of Agricultural Affairs of the
USDA/Foreign Agricultural Service in Beijing, People's Republic of
China. While every possible care was taken in the preparation of this
report, information provided may not be completely accurate either
because policies have changed since its preparation, or because clear
and consistent information about these policies was not available. It is
highly recommended that U.S. exporters verify the full set of import
requirements with their foreign customers, who are normally best
equipped to research such matters with local authorities, before any
goods are shipped. FINAL IMPORT APPROVAL OF ANY PRODUCT IS SUBJECT TO
THE IMPORTING COUNTRY'S RULES AND REGULATIONS AS INTERPRETED BY BORDER
OFFICIALS AT THE TIME OF PRODUCT ENTRY.

Introduction

The People's Republic of China Ministry of Health (MOH) published DRAFT
versions of several National Standards in August 2002 on the MOH website
(www.moh.gov.cn). This document is an UNOFFICIAL translation of a DRAFT
National Standard that appeared on that website.

The MOH has not published a final version to this DRAFT therefore, the
previous Standard, if any, is still valid. National Standards that are
abbreviated 'GB' and issued by MOH are compulsory standards that both
domestic and imported goods must satisfy. MOH standards abbreviated
'GB/T' are voluntary.

At this time, U.S. industry and government officials are invited to
offer comments on the DRAFT National Standard. Questions and comments
should be submitted to the USDA/FAS International Trade Policy Office of
Food Safety and Technical Services by fax (202-690-0677) or by email
([ofsts@fas.usd.gov](mailto:ofst@fas.usd.gov) and
<roseanne.freese@usda.gov)>. Individuals/organizations offering comments
are requested to provide copies of their comments to the U.S. Embassy
Office of Agricultural Affairs by fax (86-10-6532-2962) or by email
(<AgBeijing@fas.usda.gov)>.

In order to facilitate comments regarding this regulation; please
identify the regulation of concern and recommended changes by page,
paragraph, and line before forwarding to FAS.

Once finalized, this standard will substitute GB2749-1996 Hygienic
Standard for Egg Products:

BEGIN TRANSLATION

Items noted in the translation of GB2749-200X Hygienic Standard for Egg
Products:

-   The structure of the original standard has been revised. The
    specifications for materials, food additive use, hygienic
    requirement for production and processing as well as packing,
    transportation and storage have been added to this standard.

-   A requirement limiting the quantity of inorganic arsenic is added to
    this standard.

-   The revised limiting quantity of lead is: 1.0 mg/kg for pickled
    eggs, 2.0 mg/kg for preserved eggs and 2.0 mg/kg for other egg
    products; the revised zinc limiting quantity is 50 mg/kg; and the
    amount of mercury is changed into the total amount of mercury.

Drafting Units for this Standard include: Jiangsu Provincial Disease
Prevention Control Center, Liaoning Provincial Hygiene Supervision
Office, Helongjiang Provincial Hygiene Supervision Office, Food Hygiene
Supervision and Inspection Bureau of the Ministry of Public Health and
the Beijing Municipal Disease Prevention Control Center.

Main Drafters for this Standard include: Cai Yanping, Gu Zhenhua, Li
Jiangping, Fan Baorong, Yuan Baojun, Zheng Yunyan and Ding Xiuying

GB 2749-200X Hygienic Standard for Egg Products

1\. Scope

This standard stipulates the definition of egg products, the
requirements, food additives, as well as the hygienic requirements for
production and processing, packaging, labeling, transportation, storage
and testing method of such products. This standard applies to a variety
of egg products that are prepared with fresh eggs as a raw material,
with or without any supplementary materials, and processed with
appropriate techniques.

2\. Referenced Documents

The clauses in the below standards, though referenced in this standard,
have become clauses of this standard. All listed documents are
applicable at the time of publication of this standard. However, all
standards are subject to modification and the parties that apply this
standard should study the possibility of using the recent versions of
the following standards.

GB 191 National Standard for Packing, Warehousing and Transportation
Labels

GB 2748 National Standard for Fresh Eggs

GB 2760 National Standard for Food Additive Usage

GB/T 4789.19 Microbiological Inspection of Food Hygiene for Eggs and Egg
Products

GB/T 5009.3 Determination of Moisture Content in Food

GB/T 5009.6 Determination of Fat in Food

GB/T 5009.11 Determination of Arsenic and Inorganic Arsenic in Food

GB/T 5009.12 Determination of Lead in Food

GB/T 5009.14 Determination of Zinc in Food

GB/ T5009.17 Determination of the Total Amount of Mercury and Organic
Mercury in Food

GB/T 5009.47 Analytical Methods for the Hygienic Standards of Eggs and
Egg Products

GB 7718 National Standards of Food Label

GB 14881 National Standard for Food Manufacturers

3\. Definitions

This standard adopts the following definitions:

3.1. Pasteurized Frozen Whole Eggs

Egg products that are prepared with fresh eggs and processed through egg
breaking, filtration, low temperature pasteurization and freezing.

3.2. Frozen Egg Yolks

Egg products that are prepared with fresh egg yolks through processing,
treatment and freezing.

3.3. Frozen Egg Whites

Egg products that are prepared with fresh egg whites through processing,
treatment and freezing.

3.4. Pasteurized Whole Egg Powder

Egg products that are prepared with fresh eggs through egg breaking,
filtration, low temperature pasteurization and drying.

3.5. Egg Yolk Powder

Egg products that are prepared with fresh egg yolks through processing,
treatment and drying.

3.6. Egg White Chips

Egg products that are prepared with fresh egg whites through processing,
treatment, fermentation and drying.

3.7. Pidan (Preserved Eggs)

Egg products that are prepared with fresh eggs and processed with the
material liquids (mud) made from quicklime, alkali, salt and other stuff
or with liquids made from sodium hydroxide.

3.8. Salted Eggs

Egg products that are prepared with fresh eggs and processed through
pickling or salting with salt water or with salty pure yellow mud, red
mud or plant ash.

3.9. Pickled Eggs

Egg products that are prepared with fresh eggs and processed through
shell breaking, pickling with salt, alcohol and other auxiliary
materials.

4\. Requirements

4.1. Raw Material Requirements

4.1.1. Eggs used as Raw Material

Eggs used as raw materials shall conform to GB 2748.

4.1.2. Auxiliary Materials

Auxiliary materials shall conform to the relative national standard and
related regulations.

4.2. Sensory Inspection Requirements

The sensory requirements shall conform to regulations in Table 1.

Table 1. Sensory Requirements

  -----------------------------------------------------------------------
  Item              Index
  ----------------- -----------------------------------------------------
  Pasteurized       The pasteurized frozen whole eggs shall be solid,
  Frozen Whole Eggs with the surface clean and even. The color shall be
                    yellow or yolk color. They shall have the normal
                    smell of frozen whole eggs and shall not have any
                    peculiar smell or foreign matter in it.

  Frozen Egg Yolks  The frozen egg yolks shall be solid, with the surface
                    clean and even. The color shall be yellow. They shall
                    have the normal smell of frozen egg yolks shall not
                    have any peculiar smell or foreign matter in it.

  Frozen Egg Whites The frozen egg whites shall be solid, with the
                    surface clean and even. The color shall be white or
                    milky white. They shall have the normal smell of
                    frozen egg whites shall not have any peculiar smell
                    or foreign matter in it.

  Pasteurized Whole The pasteurized whole egg powder shall take the shape
  Egg Powder        of powder or extremely incompact bulk. The color
                    shall be even pale yellow. They shall have a normal
                    smell of white egg powder and shall not have any
                    peculiar smell or foreign matter in it.

  Egg Yolk Powder   The egg yolk powder shall take the shape of powder or
                    extremely incompact bulk. The color of the egg yolk
                    powder shall be even yellow. It shall have a normal
                    smell of the egg yolk powder and shall not have any
                    peculiar smell or foreign matter in it.

  Egg White Chips   The egg white chips shall be crystal chips. The color
                    of the egg white chips shall be even light yellow.
                    They shall have a normal smell of the egg white chips
                    and shall not have any peculiar smell or foreign
                    matter in it.

  Preserved Eggs    The eggshell of the preserved eggs shall be wrapped
                    up in the even and clean mud or coating. The eggshell
                    shall be complete. And they shall not go moldy. There
                    shall not be any water sound when knocking and
                    shaking it. When dissected or inspected, the egg
                    shall be complete, and the color of the egg white
                    shall be dark brown, brown or pale brown, partly
                    translucent and elastic and shall have the patterns
                    of fir-flowers. The color of the egg yolks shall be
                    unevenly dark and light blackish green or yellow. The
                    preserved eggs shall have a little jelly-like yolk or
                    a solid yolk. It shall have its proper taste and
                    smell and shall not have any peculiar smell.

  Salted Eggs       The eggshell of the salted eggs shall be wrapped up
                    in the even and clean mud (or plant ash) or coating.
                    The eggshell shall be complete and there shall not be
                    any mould spots on it after removing the mud from the
                    eggshell. A shadow of egg yolk can be seen when the
                    salted egg is seen through the light. When dissected
                    and inspected, the egg white shall be liquidated and
                    clear and the egg yolk shall be reddish orange or
                    yellow ring jell. The salted eggs shall have its
                    normal smell and shall not have any peculiar smell.

  Pickled Eggs      The shape of the eggs shall be complete. The egg
                    membrane shall have no crack. The eggshell peels off
                    or doesn't peel off. The color of the egg white shall
                    be milky white and light yellow. The egg white is
                    even and identical in color and shall be paste or
                    solid. The egg yolk shall be complete and semi-solid.
                    The color of the egg yolks shall be yellow or reddish
                    orange. The pickled eggs shall have a normal aromatic
                    smell and shall not have any peculiar smell.
  -----------------------------------------------------------------------

4.3. Physical Inspection Requirements

Shall conform to regulations in Table 2.

Table 2. Physical Requirements

+-----------------------------------------------+----------------------+
| Item                                          | Index                |
+===============================================+======================+
| Moisture content, g/100 g                     | 76.0                 |
|                                               |                      |
| Pasteurized frozen whole eggs ≤               | 55.0                 |
|                                               |                      |
| Frozen egg yolks ≤                            | 88.5                 |
|                                               |                      |
| Frozen egg whites ≤                           | 4.5                  |
|                                               |                      |
| Pasteurized whole egg powder ≤                | 4.0                  |
|                                               |                      |
| Egg yolk powder ≤                             | 16.0                 |
|                                               |                      |
| Egg white chips ≤                             |                      |
+-----------------------------------------------+----------------------+
| Fat, g/100 g                                  | 10                   |
|                                               |                      |
| Pasteurized frozen whole eggs ≥               | 26                   |
|                                               |                      |
| Frozen egg yolks ≥                            | 42                   |
|                                               |                      |
| Pasteurized whole egg powder ≥                | 60                   |
|                                               |                      |
| Egg yolk powder ≥                             |                      |
+-----------------------------------------------+----------------------+
| Free fatty acid, g/100 g                      | 4.0                  |
|                                               |                      |
| Pasteurized frozen whole eggs ≤               | 4.0                  |
|                                               |                      |
| Frozen egg yolks ≤                            | 4.5                  |
|                                               |                      |
| Pasteurized whole egg powder ≤                | 4.5                  |
|                                               |                      |
| Egg yolk powder ≤                             |                      |
+-----------------------------------------------+----------------------+
| Volatile base nitrogen, mg/100 g              | 10                   |
|                                               |                      |
| Salted eggs ≤                                 |                      |
+-----------------------------------------------+----------------------+
| Acidity (Counted by lactic acid ), g/100 g    | 1.2                  |
|                                               |                      |
| Egg white chips ≤                             |                      |
+-----------------------------------------------+----------------------+
| Lead (Pb), mg/kg                              | 2.0                  |
|                                               |                      |
| Preserved eggs ≤                              | 1.0                  |
|                                               |                      |
| Pickled eggs ≤                                | 0.2                  |
|                                               |                      |
| Other egg products ≤                          |                      |
+-----------------------------------------------+----------------------+
| Zinc (Zn), mg/kg ≤                            | 50                   |
+-----------------------------------------------+----------------------+
| Inorganic Arsenic, mg/kg ≤                    | 0.05                 |
+-----------------------------------------------+----------------------+
| Total amount of mercury (Hg), mg/kg ≤         | 0.05                 |
+-----------------------------------------------+----------------------+

4.4. Pesticide Residue

Shall conform to the relevant national standards and related
regulations.

4.5. Antibiotic Residue

Shall conform to the relevant national standards and related
regulations.

4.6. Microbial Index

Shall meet the requirements in Table 3.

Table 3. Microbial Requirements

+---------------------------------------------+------------------------+
| Item                                        | Index                  |
+---------------------------------------------+------------------------+
| Total colony count, cfu/g                   | 5,000                  |
|                                             |                        |
| Pasteurized frozen whole eggs ≤             | 1,000,000              |
|                                             |                        |
| Frozen egg yolks and frozen egg whites ≤    | 10,000                 |
|                                             |                        |
| Pasteurized whole egg powder ≤              | 50,000                 |
|                                             |                        |
| Egg yolk powder ≤                           | 100                    |
|                                             |                        |
| Pickled eggs ≤                              | 500                    |
|                                             |                        |
| Preserved eggs ≤                            |                        |
+---------------------------------------------+------------------------+
| Coli-group, MPN/100 g                       | 1,000                  |
|                                             |                        |
| Pasteurized frozen whole eggs ≤             | 1,000,000              |
|                                             |                        |
| Frozen egg yolks and frozen egg whites ≤    | 90                     |
|                                             |                        |
| Pasteurized whole egg powder ≤              | 40                     |
|                                             |                        |
| Egg yolk powder ≤                           | 30                     |
|                                             |                        |
| Pickled eggs ≤                              | 30                     |
|                                             |                        |
| Preserved eggs ≤                            |                        |
+---------------------------------------------+------------------------+
| Disease-causing germs (Salmonella, golden   | The egg products must  |
| staphylococcus and Shigella)                | not have such germs    |
|                                             | detected.              |
+---------------------------------------------+------------------------+

5\. Food Additives

5.1. Quality of food additives shall conform to the relevant standards
and regulations.

5.2. The kinds and dosage of food additives shall conform to regulations
in GB 2760.

6\. Hygienic Requirements for Production and Processing

Shall conform to the related regulations of GB 14881.

7\. Packaging

The package container and material shall conform to the relevant
standards and regulations.

8\. Labeling

8.1. The labeling requirements of fashioned packaged products shall be
implemented according to the regulations of GB 7718.

8.2. The sign for the outer packaging container of the products shall
conform GB 191.

9\. Storage and Transportation

9.1. Storage

The products should be stored in dry locations with good ventilation and
kept away from harmful, poisonous, volatile or corrosive materials with
any strange smell.

9.2. Transportation

During transportation, the products should be prevented from sun, rain
or the other harmful materials with strange smell. The inspection shall
be carried out according to the method specified in GB/T 5009.44.

10\. Testing Methods

10.1. Sensory Inspection

Determined according to GB/T 5009.47.

10.2. Physical Inspection

1.  Moisture Content

Determined according to GB/T 5009.3.

10.2.2. Fat Content

Determined according to GB/T 5009.6.

10.2.3. Free Fatty Acid, Volatile Electropositive, Nitrogen, and Acid

Determined according to GB/T 5009.47.

10.2.4. Lead

Determined according to GB/T 5009.12.

10.2.5. Zinc

Determined according to GB/T 5009.14.

10.2.6. Inorganic Arsenic

Determined according to GB/T 5009.11.

10.2.7. Total Amount of Mercury

Determined according to GB/T 5009.17.

10.3. Microbial Inspection

Determined according to GB/T 4789.19.

END TRANSLATION