This standard specifies the quality requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food shiitake mushrooms. This standard applies to shiitake mushrooms (Lentinus edodes) cultivated with substitute materials and logs, including fresh and dried shiitake mushrooms. NY 5095-2002 Pollution-free food shiitake mushrooms NY5095-2002 standard download decompression password: www.bzxz.net

ICS67.80.20
Agricultural Industry Standard of the People's Republic of China
NY5095—2002
Pollution-free food
Published on July 25, 2002
Implemented on September 1, 2002
Published by the Ministry of Agriculture of the People's Republic of China
Market and Economic Information Department
Agricultural
Industry Standard of the People's Republic of China
Pollution-free food Shiitake mushroom
NY5095—2002
Published by China Standard Promotion Press
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Printed by China Standards Press Qinhuangdao Printing Factory Distributed by Xinhua Bookstore Beijing Distribution Office Sold by Xinhua Bookstores in various places Format 880X×12301/16 Printing sheet 1/2 Number of words 9,000 First edition in August 2002 First printing in August 2002 Number of copies 1-3000
Book number: 155066·2-14578 Price 6.00 yuan Website bzcbs.com
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This standard is proposed by the Ministry of Agriculture of the People's Republic of China. Introduction
NY5095—2002
The drafting units of this standard are: Quality Supervision, Inspection and Testing Center of Edible Fungi Products of the Ministry of Agriculture (Shanghai), Edible Fungi Research Institute of Shanghai Academy of Agricultural Sciences, and Crop Management Bureau of Zhejiang Provincial Department of Agriculture. The main drafters of this standard are: Tan Qi, Wang Nan, Wang Shaoou, Shang Xiaodong, Men Dianying, and Lu Zhonghua. 1 Scope
Pollution-free food
NY5095—2002
This standard specifies the quality requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free shiitake mushrooms. This standard is applicable to shiitake mushrooms (Lentinus edodes) cultivated by substitute cutting and log cultivation, including fresh and dried shiitake mushrooms. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to investigate whether the latest versions of these documents can be used. For any undated referenced document, the latest version applies to this standard. GB/T5009.11
GB/T5009.12
GB/T5009.15
GB/T5009.17
GB/T5009.20
GB/T5009.34
Determination of total arsenic in foods
Determination of lead in foods
Determination of cadmium in foods
Determination of total mercury in foods
Determination of organophosphorus pesticide residues in foodsDetermination of sulfite in foods
Vegetables Analytical methods for hygienic standards for vegetables and fruits GB/T5009.38—1996
Hygienic standards for polyethylene molded products for food packaging GB9687
Hygienic standards for polypropylene molded products for food packaging GB9688
GB/T12530
GB/T12531
GB/T12533
3 Terms and definitions
Sampling methods for edible fungi
Determination of moisture content in edible fungi
Determination of impurities in edible fungi
The following terms and definitions apply to this standard. 3.1
General impurities
Plant matter other than finished shiitake mushrooms (such as straw, stalks, sawdust, etc.). 3.1.2
Harmful impurities
Toxic, harmful and other substances that are detrimental to safety and hygiene (such as poisonous mushrooms, molds, insect bodies, animal hair and excrement, metals, glass, sand and gravel, etc.)
4 Requirements
4.1 Sensory indicators
Should comply with the requirements of Table 1.
NY5095—2002
Mold and rotten mushrooms
Insect and frog mushrooms/% (mass fraction)
General impurities/% (mass fraction)
Harmful impurities
Dried shiitake mushrooms/%
Table 1 Sensory indicators of pollution-free shiitake mushrooms
Mushrooms are complete in shape, uniform in size, brown, yellowish brown, brown, tea-colored, with a unique fragrance of shiitake mushrooms, and no peculiar smell
Ordinary fresh shiitake mushrooms/%
Fresh mushrooms/%
Note: Fresh shiitake mushrooms are not inspected for general impurities and harmful impurities. 4.2 Hygiene indicators
Should comply with the provisions of Table 2.
Table 2 Hygienic indicators of pollution-free mushrooms
Monument (measured in As)
Mercury (measured in Hg)
Lead (measured in Pb)
Range (measured in Ca)
Sulfite (measured in SO:)
Carbendazim
Dichlorvos
Dried mushrooms
Indicators/(mg/kg)
Fresh mushrooms
Note: According to the "Regulations on Pesticide Management of the People's Republic of China", highly toxic and highly toxic pesticides shall not be used in the production of vegetables (including edible fungi). 5 Test methods
Inspection of sensory indicators
5.1.1 Visually observe the appearance, moldy mushrooms, worm-frog mushrooms, general impurities and harmful impurities. 5.1.2
Nasal and throat odor
5.1.3 Impurities shall be in accordance with GB/T12533. 5.1.4 Water content shall be in accordance with GB/T12531. 5.2 Inspection of hygienic indicators
In accordance with GB/T5009.11.
In accordance with GB/T5009.17.
In accordance with GB/T5009.12.
In accordance with GB/T5009.15.
5.2.5 Sulfite
In accordance with GB/T5009.34.
5.2.6 Carbendazim
In accordance with 4.7 of GB/T5009.38-1996. 5.2.7 Dichlorvos
Perform in accordance with GB/T5009.20.
6 Inspection rules
6.1 Inspection classification
6.1.1 Type inspection
NY5095—2002
Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances:
a) The national quality supervision agency or the competent industry department has put forward the type inspection requirement; b) The difference between the results of the two sampling inspections before and after is large; c) The production environment has changed significantly due to human or natural factors. 6.1.2 Delivery inspection
Before delivering each batch of products, the producer shall conduct a delivery inspection. The delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching the certificate of conformity.
6.2 Batch grouping rules
Mushrooms from the same origin and harvested at the same time are considered as one inspection batch. 6.3 Sampling methods
6.3.1 Follow the provisions of GB/T12530.
6.3.2 The items filled in the inspection form should be consistent with the actual goods. If they are inconsistent with the actual goods and the packaging is seriously damaged, the delivery unit should re-arrange them before sampling.
6.4 Packaging inspection
Follow the provisions of Chapter 7.
6.5 Judgment rules
If any of the sensory indicators and hygiene indicators cannot meet the requirements, the batch of products will be judged as unqualified. 7
The signs and labels on the packaging should indicate the product name, producer, origin, net content and harvest period, etc. The handwriting should be clear, complete and accurate.
8 Packaging, transportation and storagebZxz.net
8.1 Packaging
8.1.1 The outer packaging (box, basket) should be firm, dry, clean, odorless, non-toxic, and easy to load, unload, store and transport. The hygienic indicators of the inner packaging materials should comply with the provisions of GB9687 or GB9688.
8.1.2 The packaging specifications and unit net content of each batch of shiitake mushrooms reported for inspection should be consistent. Packaging inspection rules: The net content of each sample weighed piece by piece should not be lower than the net content marked on the packaging. 8.1.3
8.2 Transportation
8.2.1 Load and unload lightly during transportation to avoid mechanical damage. NY5095—2002
8.2.2 The means of transportation should be clean, sanitary, free of pollutants and debris. 8.2.3 Protect from sunlight and rain, and do not transport naked. 8.2.4 It must not be mixed with poisonous and harmful substances or fresh animals. 8.2.5 Fresh mushrooms should be transported at low temperatures to maintain good product quality. 8.3 Storage
8.3.1 Dried mushrooms: Store in a dark, cool, dry, clean place, and pay attention to mildew and insect prevention. 8.3.2 Fresh mushrooms: Store in a cold storage at 1℃~5℃. NY5095-2002
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