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["序号","标准号和标准名称","实施日期 ","代替标准"]
[1,"GB 14930.2-2025 食品安全国家标准 消毒剂","2025-09-16","GB 14930.2-2012"]
[2,"GB 1886.382-2025 食品安全国家标准 食品添加剂 叶黄素","2025-09-16","GB 26405-2011"]
[3,"GB 1886.383-2025 食品安全国家标准 食品添加剂 聚乙烯醇","2025-09-16","GB 31630-2014"]
[4,"GB 1886.384-2025 食品安全国家标准 食品添加剂 植物炭黑","2025-09-16","GB 28308-2012"]
[5,"GB 1886.385-2025 食品安全国家标准 食品添加剂 聚葡萄糖","2025-09-16","GB 25541-2010"]
[6,"GB 1903.72-2025 食品安全国家标准 食品营养强化剂 乙二胺四乙酸铁钠","2025-09-16","GB 22557-2008"]
[7,"GB 1903.73-2025 食品安全国家标准 食品营养强化剂 氯化钠","2025-09-16"]
[8,"GB 1903.74-2025 食品安全国家标准 食品营养强化剂 L-蛋氨酸(L-甲硫氨酸)","2025-09-16"]
[9,"GB 1903.75-2025 食品安全国家标准 食品营养强化剂（6S）-5-甲基四氢叶酸，氨基葡萄糖盐","2025-09-16"]
[10,"GB 19302-2025 食品安全国家标准 发酵乳","2025-09-16","GB 19302-2010"]
[11,"GB 31604.30-2025 食品安全国家标准 食品接触材料及制品 邻苯二甲酸酯类 化合物的测定和迁移量的测定","2025-09-16","GB 31604.30-2016"]
[12,"GB 31604.31-2025 食品安全国家标准 食品接触材料及制品 氯乙烯、1，1-二氯乙烯和1，1-二氯乙烷的残留量和迁移量的测定","2025-09-16","GB 31604.31-2016"]
[13,"GB 31604.61-2025 食品安全国家标准 食品接触材料及制品 2，2，4，4-四甲基-1， 3-环丁二醇迁移量的测定","2025-09-16"]
[14,"GB 31604.62-2025 食品安全国家标准 食品接触材料及制品 N-亚硝胺类化合物 迁移量和释放量的测定","2025-09-16"]
[15,"GB 31604.63-2025 食品安全国家标准 食品接触材料及制品  4，4&#039;-联苯二酚和1，1&#039;-磺酰基二（4-氯苯）迁移量的测定","2025-09-16"]
[16,"GB 4789.30-2025 食品安全国家标准 食品微生物学检验 单核细胞增生李斯特氏菌检验","2025-09-16","GB 4789.30-2016"]
[17,"GB 4789.3-2025 食品安全国家标准 食品微生物学检验 大肠菌群计数","2025-09-16","GB 4789.3-2016"]
[18,"GB 4789.38-2025 食品安全国家标准 食品微生物学检验 大肠埃希氏菌计数","2025-09-16","GB 4789.38-2012"]
[19,"GB 4789.42-2025 食品安全国家标准 食品微生物学检验 诺如病毒检验","2025-09-16","GB 4789.42-2016"]
[20,"GB 5009.120-2025 食品安全国家标准 食品中丙酸及其盐的测定","2025-09-16","GB 5009.120-2016"]
[21,"GB 5009.137-2025 食品安全国家标准 食品中锑的测定","2025-09-16","GB 5009.137-2016"]
[22,"GB 5009.18-2025 食品安全国家标准 食品中氟的测定","2025-09-16","GB/T 5009.18-2003"]
[23,"GB 5009.183-2025 食品安全国家标准 食品中脲酶的测定","2025-09-16","GB 5413.31-2013|GB/T 5009.183-2003|GB/T 5009.186-2003"]
[24,"GB 5009.229-2025 食品安全国家标准 食品中酸价的测定","2025-09-16","GB 5009.229-2016"]
[25,"GB 5009.247-2025 食品安全国家标准 食品中纽甜的测定","2025-09-16","GB 5009.247-2016"]
[26,"GB 5009.256-2025 食品安全国家标准 食品中多种磷酸盐的测定","2025-09-16","GB 5009.256-2016"]
[27,"GB 5009.268-2025 食品安全国家标准 食品中多元素的测定","2025-09-16","GB 5009.268-2016"]
[28,"GB 5009.300-2025 食品安全国家标准 食品中左旋肉碱的测定","2025-09-16","GB 29989-2013"]
[29,"GB 5009.302-2025 食品安全国家标准 食品中壬基酚的测定","2025-09-16"]
[30,"GB 5009.303-2025 食品安全国家标准 食品中酵母β-葡聚糖的测定","2025-09-16"]
[31,"GB 5009.304-2025 食品安全国家标准 食品中三价铬和六价铬的测定","2025-09-16"]
[32,"GB 5009.305-2025 食品安全国家标准 食品中双酚A、双酚F和双酚S的测定","2025-09-16"]
[33,"GB 5009.306-2025 食品安全国家标准 食品中二苯醚的测定","2025-09-16"]
[34,"GB 5009.307-2025 食品安全国家标准 食品中甲醛的测定","2025-09-16"]
[35,"GB 5009.31-2025 食品安全国家标准 食品中对羟基苯甲酸酯类化合物的测定","2025-09-16","GB 5009.31-2016"]
[36,"GB 5009.42-2025 食品安全国家标准 食用盐指标的测定","2025-09-16","GB 5009.42-2016"]
[37,"GB 5009.5-2025 食品安全国家标准 食品中蛋白质的测定","2025-09-16","GB 5009.5-2016"]
[38,"GB/T 19598-2025 地理标志产品质量要求 安溪铁观音","2025-09-01","GB/T 19598-2006"]
[39,"GB/T 24894-2025 动植物油脂 甘三酯分子2-位脂肪酸组分的测定","2025-09-01","GB/T 24894-2010"]
[40,"GB/T 30785-2025 饮食加工设备 术语","2025-09-01","GB/T 30785-2014"]
[41,"GB/T 45299-2025 干莳萝","2025-09-01"]
[42,"GB/T 45300-2025 姜黄","2025-09-01"]
[43,"GB/T 45302-2025 黑色葛缕子和金色葛缕子","2025-09-01"]
[44,"GB/T 45303-2025 脱水龙蒿","2025-09-01"]
[45,"GB/T 45304-2025 干欧芹","2025-09-01"]
[46,"GB/T 45316-2025 胡椒碱含量的测定 分光光度法","2025-09-01"]
[47,"GB/T 45318-2025 聚对苯二甲酸乙二醇酯（PET）啤酒瓶","2025-09-01"]
[48,"GB/T 45319-2025 杜仲籽油","2025-09-01"]
[49,"GB/T 45358-2025 易腐食品冷藏链温度检测方法","2025-09-01"]

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