GB 2714-2003
AbolishedHygienic standard for preserved vegetables
酱腌菜卫生标准
Application Summary AI generated
This standard specifies the hygienic requirements for preserved vegetables, including limits on contaminants, food additives, and microbiological indicators. It applies to the production, processing, and market sale of pickled and fermented vegetable products such as kimchi, pickles, and salted vegetables in China. The standard ensures these products meet safety criteria for human consumption and is used by food manufacturers and regulatory bodies for quality control and inspection.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.