GB 2742-1994 Hygienic standard for oysters
Basic Information
Standard ID:
GB 2742-1994
Standard Name: Hygienic standard for oysters
Chinese Name:
牡蛎卫生标准
Standard category:National Standard (GB)
state:Abolished
Date of Release1994-08-10
Date of Implementation:1994-08-10
Date of Expiration:2005-10-01
standard classification number
Standard ICS number:67.04
Standard Classification Number:Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
Publication information
other information
Review date:2004-10-14
Drafting unit:Ningbo Municipal Health and Epidemic Prevention Station
Focal point unit:Ministry of Health
Publishing department:Ministry of Health of the People's Republic of China
Introduction to standards:
This standard specifies the hygienic requirements and inspection methods for oysters. This standard applies to wild or artificially cultured oysters. This standard does not apply to oysters for human consumption. GB 2742-1994 Oyster Hygiene Standard GB2742-1994 Standard download decompression password: www.bzxz.net
Some standard content:
National Standard of the People's Republic of China
Hyienic standard of oyster
Subject content and scope of application
This standard specifies the hygienic requirements and inspection methods for oysters. This standard applies to wild or artificially cultivated oysters. This standard does not apply to oysters for human consumption. Cited standards
Tolerance standard for total mercury in food
GB2762
Standard for the residual content of 666 and DDT in food such as grain and vegetablesGB2763
GB 4811
Tolerance standard for inorganic volatile organic compounds in seafood
GB 5009.17
GB 5009.19
GB 5009.44
GB 5009.45
3 Hygienic requirements
3.1 Sensory index
Method for determination of total mercury in food
Method for determination of 666 and DDT residues in foodAnalytical method for hygienic standards for meat and meat productsAnalytical method for hygienic standards for aquatic productswwW.bzxz.Net
GB 2742 -- 94
Replace GB2742--81
The oyster body is full or slightly soft, milky white or grayish white, the body fluid is clear, white or light gray, and has the inherent oyster smell. 3.2 Physical and chemical indicators
Physical and chemical indicators are shown in the following table:
Volatile basic nitrogen, mg/100g
Inorganic arsenic
BHC
DDT
4 Inspection method
4.1 Volatile basic nitrogen: According to the analysis method of GB5009.444.4.2 PH value: According to the determination method of GB5009.45. 4.3 Mercury: According to the determination method of GB5009.17. Approved by the Ministry of Health of the People's Republic of China on August 10, 1994
Implementation in accordance with GB2762
Implementation in accordance with GB4811
Implementation in accordance with G Group 2763
Implementation in accordance with GB2763
1994~08-10
GB2742-94
4.4 Inorganic arsenic: Implementation in accordance with the analysis method of GB5009.45. 4.5 666, DDT: Implementation in accordance with the determination method of GB5009.19. Additional remarks:
This standard was proposed by the Health Supervision Department of the Ministry of Health. This standard was drafted by the Ningbo Municipal Health and Epidemic Prevention Station, Dalian Municipal Health and Epidemic Prevention Station, Qingdao Municipal Health and Epidemic Prevention Station, and Yantai Zhiguo District Health and Epidemic Prevention Station.
The main drafters of this standard are Qin Pinzhang, Xu Jingye, Wan Juming, Wu Bingjun, and Liu Guomao. The Ministry of Health has entrusted the Ministry of Health’s technical unit, the Food Hygiene Supervision and Inspection Institute, to be responsible for interpreting this standard.
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