酱油新标准在三个引人注目：铁酱油酱油已成为一个新的类别，理化指标增加3 -氯-1,2 -丙二醇，菌落总数的多少，如更严格的微生物指标。

新的卫生标准的调味料前将报告在2008年年底，由卫生部批准，卫生部颁布。这是从调味品的标准修订工作组的新闻通报卫生新闻。卫生标准

（修订），将是根据“卫生管理办法实施”标准和实施卫生法律部和卫生部卫生监督中心对部内。卫生标准，修订14个类别的食品类别所涵盖。由卫生部委托，由中国疾病预防控制营养与食品安全中心领导的联合监督检验机构，研究机构，相关协会和企业等单位超过标准的调味品修订工作组，开展2007-2008年调味品卫生标准制定和修订。中国疾病控制营养与食品安全中心的研究员霍军生长期的工作组组长的“酱油卫生标准”，“酱油卫生标准”，“食醋卫生标准”负责，“发酵的豆制品卫生标准”和“水产调味品品卫生标准”，如卫生标准的修订。

Amendment to the old standards, the new hygiene standard condiment for approval next year

New standard for soy sauce in three eye-catching: Iron sauce of soy sauce has become a new category, physical and chemical indicators added 3 - chloro -1,2 - propylene glycol, the total number of colonies, such as more stringent microbiological indicators.

seasoning of new hygiene standards will be reported before the end of 2008 and promulgated by the Ministry of Health approval. This is the news from the hygiene standard condiment Amendment Working Group was informed of the news. hygiene standards

(Amendment) will work is based on “standards of hygiene management practices” implemented and carried out by the Ministry of Health Law Department and the Ministry of Health Center for Health Supervision. The hygiene standards and revise 14 categories of food categories covered. Commissioned by the Ministry of Health, by the China Disease Prevention and Control Center on Nutrition and Food Safety led by the Joint Supervision, Inspection and agencies, research institutes, relevant associations and enterprises and other units more than the standard condiment Amendment Working Group, to carry out condiments 2007-2008 hygiene standards development and revision. Chinese Center for Disease Control Nutrition and food safety by Health researcher HUO Jun-term head of the working group responsible for “sauce hygiene standards”, “soy sauce hygiene standards”, “Vinegar hygiene standards”, “fermented soybean products of hygiene standards” and “aquatic seasoning Commodities hygiene standards “, such as the revision of hygiene standards. (07-12-5)