Some standard content:
GB16869—2000
All technical contents of this standard are mandatory. Former
This standard is a combined and revised version of GB2710-1996 "Hygienic Standard for Fresh (Frozen) Poultry Meat" and GB/T16869-1997 "Cut Fresh (Frozen) Chicken Meat".
The main technical differences between this standard and GB2710-1996 and GB/T16869-1997 are: 1. The sensory requirements and physical and chemical indicators in GB/T16869-1997 are divided into primary and secondary levels; after the revision, there is no grade division. 2. Volatile basic nitrogen is adjusted from no more than 20mg/100g (GB2710-1996), 15mg/100g (GB/T16869-1997 first-grade product), 25mg/100g (GB/T16869-1997 second-grade product) to no more than 20mg/100g. 3. Added 19 limit indicators such as blood stasis, hard rod hair, thawing water loss rate, lead, stone, hexachloride, DDT, dichlorvos, methyl parathion, chlortetracycline, chlortetracycline, sulfadimethoxine, dichloropyridinol, diethylstilbestrol, clenbuterol hydrochloride, microorganisms (total colony count, coliform group, salmonella, diarrhea-causing Escherichia coli) that are not specified in GB2710-1996 and GB/T16869-1997. GB2710-1996 and GB/T16869-1997 shall be abolished at the same time as this standard is implemented. Appendices A and B of this standard are both appendices of the standard. This standard is jointly proposed by the National Technical Committee for Standardization of Food Industry and the Professional Committee for Food Hygiene Standards of the Technical Committee for Hygiene Standards of the Ministry of Health.
This standard is drafted by the Health Supervision Institute of Shanghai Municipal Health Bureau, the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, and the Secretariat of the National Technical Committee for Standardization of Food Industry. The Slaughter Technology Identification Center of the Domestic Trade Bureau, the Quality Inspection Center for Livestock and Poultry Products of the Ministry of Agriculture, the China Meat Association, the Beijing Entry-Exit Inspection and Quarantine Bureau, and the Shenzhen Entry-Exit Inspection and Quarantine Bureau participated in the drafting. The main drafters of this standard are: Liu Hong, Han Yulian, Gu Jingyu, Lan Linan, Ruan Bingqi, Chen Feiying, Cao Xianqian, Liu Suying, Li Chunfeng, and Tan Guoying.
The drafting units of Appendix A of this standard are: Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Food Hygiene Supervision and Inspection Institute of the Ministry of Health, and Beijing Center for Disease Control and Prevention. The main drafters of Appendix A of this standard are: Chen Huijing, Wang Xuqing, Yang Dajin, Hao Guohua. The drafting unit of Appendix B of this standard is: Beijing Center for Disease Control and Prevention. The main drafters of Appendix B of this standard are: Wu Guohua, Zhao Rong. 267
1 Scope
National Standard of the People's Republic of China
Fresh and frozen poultry products
Fresh and frozen poultry productGB16869—2000
Generation GB2710-1996
GB/T 16869—1997
This standard specifies the definition, technical requirements, inspection methods and marking, packaging and storage requirements of fresh and frozen poultry products. This standard applies to fresh poultry products and frozen poultry products after slaughtering and processing healthy live poultry. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were valid. All standards are subject to revision. Parties using this standard should explore the possibility of using the latest version of the following standards. GB191—2000 Pictorial marking for packaging, storage and transportation
GB 4789. 2—1994
GB 4789. 3—1994
GB 4789. 4—1994
GB 4789. 6--1994
Food hygiene microbiological examination Determination of total colony count Food hygiene microbiological examination Coliform group examination Salmonella examination
Food hygiene microbiological examination
Food hygiene microbiological examination
, Diarrhea-causing Escherichia coli examination
GB/T5009.11—1996 Determination of total bacteria in food GB/T 5009.12—1996
GB/T 5009.17--1996
Determination of lead in food
Determination of total mercury in food
GB/T5009.19-1996Determination of 666 and DDT residues in foodGB/T5009.20--1996Determination of organophosphorus pesticide residues in foodGB/T 5009.44--1996
Analysis of hygienic standards for meat and meat productsGB/T6388--1996Marking of shipping packages for receipt and deliveryGB/T 6682--1992
Specifications and test methods for water used in analytical laboratoriesGB7718--1994General standard for food labelingGB/T 14931.1—1994
Determination of oxytetracycline, tetracycline and chlortetracycline residues in livestock and poultry meat (HPLC method) GB/T14931.2—1994 Determination of diethylstilbestrol in livestock and poultry meat SN/T0208-—1993 Determination of ten sulfonamide residues in exported meat SN/T0212.2-1993 Determination of dichloropyridinol residues in exported poultry meat Methylation-gas chromatography 3 Definitions
This standard adopts the following definitions.
3. 1 Poultry product
Any part of live poultry that can be eaten by humans after slaughter and processing, including whole poultry (clean intestines), poultry meat, poultry wings, poultry legs, poultry by-products [poultry heads, poultry necks, poultry viscera, poultry feet (claws), poultry skeletons. 3.2 Fresh poultry product Approved by the State Administration of Quality and Technical Supervision on December 29, 2000, Ministry of Health of the People's Republic of China
Implementation on June 1, 2001
GB 16869-2000
Frozen products made from live poultry that have been slaughtered and processed but not frozen, or that have been processed at 0.4°C. 3.3 Frozen poultry product Products made from live poultry that have been slaughtered and processed but have been frozen, with the core temperature below -15°C. 3.4 Hard feather
Feathers longer than 12mm, or feathers with a root diameter of more than 2mm. 3.5 Visible foreign matter Sundries or contaminants on the product that are harmful to human consumption (such as yellow skin, feces, bile, and foreign matter not of poultry origin, such as plastic, metal, and feed residues).
4 Technical requirements
4.1 Raw materials
Live poultry before slaughter should come from non-epidemic areas and pass quarantine and inspection. 4.2 Processing
The poultry carcasses after slaughter should be processed after passing quarantine and inspection. 4.2.1 Cutting
When cutting the poultry carcasses, they should be pre-cooled before cutting; the time from bleeding to packaging and cold storage should not exceed 2 hours. 4.2.2 Repair
After cutting, all parts of the poultry carcasses should be trimmed of external injuries, blood spots, blood stains, feather roots, etc. 4.3 Cold processing
For products that need to be frozen, the core temperature should reach -15°C within 12 hours. 4.4 Sensory characteristics
The sensory characteristics should comply with the provisions of Table 1.
Tissue state
Broth after boiling
When the area of congestion is greater than 1 cm2
When the area of congestion is less than 1 cm2
Hard rod hair, root/10 kg
Foreign matter visible to the naked eye
Fresh poultry products
The muscle is elastic, and the depressed part immediately returns to its original position after finger pressure
Frozen poultry products (after thawing)
The depressed part of the muscle recovers slowly after finger pressure and cannot completely return to its original state
The epidermis and muscle cut surface are shiny, with the inherent color of the poultry species and the inherent smell of the poultry species, without peculiar smell
Transparent and clear, fat agglomerates on the liquid surface, with inherent fragranceNot allowed
Not allowed to exceed 2% of the sampling amount
Not allowed to be detected
Note: The area of congestion is calculated based on the area of 1 piece of congestion of a single whole poultry or a single cut poultry body. 4.5 Physical and chemical indicators
Physical and chemical indicators shall comply with the requirements of Table 2.
Thaw loss rate, %
Volatile basic nitrogen mg/100 g
Mercury (Hg), mg/kg
Lead (Pb), mg/kg
Arsenic (As), mg/kg
BHC, mg/kg
DDT, mg/kg
Dichlorvos, mg/kg
Methamidophos,mg/kg
tetracycline，mg/kgchlortetracycline，mg/kgoxyletracycline，mg/kg
sulfadimidine，mg/kgclopidol），mg/kg(clopidol)
diethylstibestrol
clenbuterol hydrochloride 4.6 Microbiological indicators
Microbiological indicators shall comply with the requirements of Table 3.
Total colony count.cfu/g
Coliform bacteria, MPN/100g
SalmonellabzxZ.net
Diarrhea-causing Escherichia coli
5 Inspection methods
5.1 Sensory characteristics
GB 16869—2000
Fresh food products
1×106
Not detectable
Not detectable
0.25 (muscle)
0.3 (liver)
0.6 (kidney)
0. 1(muscle, fat)
0.3(liver)
0.6(kidney)
Not detectable
Not detectable
Frozen food products
5×105
1×103
5.1.1 Under natural light, observe the color, tissue state, foreign matter visible to the naked eye, and smell its odor. 5.1.2 Take 20g of leg or breast meat of poultry products and test the boiled broth according to 3.2 of GB/T5009.44-1996. 5.2 Thawing water loss rate
5.2.1 Instruments and tools
Electronic scale: sensitivity 1g;
Thermometer: --10℃～50℃, graduation value 0.5℃, pond porcelain plate, wire mesh.
5.2.2 Sampling
GB 16869—2000
Randomly select 3 to 7 pieces from each batch of products. Insulation equipment should be used during transportation of samples to prevent thawing and loss of water. 5.2.3 Determination steps
Place the wire mesh in the pond porcelain plate, and make the distance between the wire mesh and the bottom of the porcelain plate greater than 2cm. Cut about 1000g~1200g from the sample, weigh it with an electronic scale and place it on the wire mesh. Cover the sample with plastic film and let the sample thaw naturally at 15℃~~25℃. When the center temperature of the sample reaches 2℃~3C, weigh it with an electronic scale. Then place the sample on the wire mesh for 30 minutes and weigh it. Repeat the process of placing it for 30 minutes and weighing it again until the difference between two consecutive weighings does not exceed 20g. 5.2.4 Expression of determination results
The sample thawing water loss rate is calculated according to formula (1):
m- ml × 100
X(%) =
Wherein: X——sample thawing water loss rate, %; m-
--the mass of the sample before thawing, g;
m1---the mass of the sample after thawing, g.
The calculation result is rounded to an integer.
5.2.5 Allowable difference
The difference between two determinations of the same sample shall not exceed 5% of the average value. 5.3 Volatile basic ammonia
Determine according to the method specified in 4.1 of GB/T5009.44-1996. 5.4 Mercury
Determine according to the method specified in GB/T5009.17. 5.5 Arsenic
Determine according to the method specified in GB/T5009.11. 5.6 Lead
Determine according to the method specified in GB/T5009.12. 5.7 BHC and DDT
Determine according to the method specified in GB/T5009.19. 5.8 Dichlorvos
Determine according to the method specified in Part III of GB/T5009.20-1996. 5.9 Phosphate
Determine according to the method specified in Appendix A.
5. 10 Tetracycline, oxytetracycline, aureus
Determine according to the method specified in GB/T14931.1. 5.11 Diethylstilbestrol
Determine according to the method specified in GB/T14931.2. 5.12 Sulfadimethoxine
Determine according to the method specified in SN/T0280.
5.13 Chloropyridinol (Clenbuterol) shall be determined according to the method specified in SN/T0212.2. 5.14 Clenbuterol hydrochloride
Determine according to the method specified in Appendix B.
5.15 Total bacterial count
Tested according to the method specified in GB4789.2.
5.16 Coliform bacteria
Tested according to the method specified in GB4789.3.
5.17 Salmonella
Tested according to the method specified in GB4789.4.
5.18 Diarrhea-causing Escherichia coli
Tested according to the method specified in GB4789.6.
9 Product center temperature
5.19.1 Thermometer
GB 16869--2000
Non-mercury column glass thermometer with a temperature range of -20℃～50℃; or other temperature measuring instruments. 5.19.2 Determination steps
Use a drill with a diameter slightly larger than the diameter of the thermometer to drill into the center of the deep muscle layer. Pull out the drill bit and immediately insert the non-mercury column thermometer (or other temperature measuring instrument) into the deep muscle layer. After 3 minutes, read the temperature indicated by the thermometer. 6 Marking, packaging, storage
6.1 Marking
There should be Chinese markings. The markings on the inner packaging (sales packaging) should comply with the provisions of GB7718; the markings on the outer packaging should comply with the provisions of GB191 and GB/T6388; the country of origin should also be indicated for imported products. 6.2 Packaging
The packaging materials should be brand new, clean, non-toxic and harmless. 6.3 Storage
Cut frozen poultry products should be stored in a freezer below 18°C, and the temperature should not rise or fall by more than 1°C overnight. 272
GB 16869-2000
Appendix A
(Standard Appendix)
Determination of multi-component organophosphorus pesticide residues in animal foods This appendix applies to the determination of multi-component organophosphorus pesticide residues (methamidophos, dichlorvos, acephate, monocrotophos, dimethoate, ethiophos, methyl parathion, fenothion, chlorpyrifos, malathion, fenthion, ethyl parathion, ethion) in livestock and poultry meat, milk and dairy products, eggs and egg products.
The minimum detection limits (μg/kg) are: 5.7 for methamidophos, 3.5 for dichlorvos, 10.0 for acephate, 12.0 for monocrotophos, 2.6 for dimethoate, 1.2 for ethion, 2.6 for methyl parathion, 2.9 for molluscathion, 2.5 for cypermethrin, 2.8 for malathion, 2.1 for fenthion, 2.6 for ethyl parathion, and 1.7 for ethion.
Abstract of A1 method
The samples were extracted, purified, concentrated, fixed to volume, and separated (capillary column gas chromatography separation), and detected by flame photometric detector. The retention time was used for qualitative analysis and the external standard method was used for quantitative analysis.
The order of peaks: methamidophos, dichlorvos, acephate, monocrotophos, dimethoate, ethion, methyl parathion, cypermethrin, cypermethrin, malathion, fenthion, ethyl parathion, and ethion. A2 Reagents
Unless otherwise specified, all reagents used in this test method are analytically pure reagents; experimental water should comply with the provisions for secondary water in GB/T6682.
A2.1 Acetone: redistilled.
Dichloromethane: redistilled.
A2.3 Ethyl acetate: redistilled.
A2.4 Cyclohexane: redistilled.
A2.5 Sodium chloride.
A2.6 Anhydrous sodium sulfate.
A2.7 Gel: Bio-Beads S-X3 (or gel equivalent to Bio-Beads S-X3); 200 mesh to 400 mesh. A2.8 Organophosphorus pesticide standard products: Methanidophos, dichlorvos, acephate, monocrotophos, dimethoate, disulfaton, methyl-parathion, fenitrothion, pirimiphos methul, malathion, fenthion, ethyl-parathion, ethion, the purity of which shall not be less than 99%. A2.9 Preparation of organophosphorus pesticide standard solutions A2.9.1 Monomer organophosphorus pesticide standard stock solutions: Accurately weigh 0.1% of each organophosphorus pesticide standard product.0100g, respectively placed in 25mL volumetric flasks. Dissolve and dilute with ethyl acetate (concentration of each is 400μg/mL). A2.9.2 Mixed organophosphorus pesticide standard application solution: Before determination, measure different volumes of each monomer organophosphorus pesticide standard stock solution (A2.9.1) in a 10mL volumetric flask, blow off the solvent with nitrogen, dilute and dilute with fresh milk extract extracted and purified in A5.1.3 and A5.2. The concentrations of each organophosphorus pesticide in this mixed standard application solution (ug/mL) are: 16 ug of methyl parathion, 80 ug of dichlorvos, 24 ug of acephate, 80 ug of monocrotophos, 16 ug of dimethoate, 24 ug of ethion, 16 ug of methyl parathion, 16 ug of thiophos, 16 ug of chlorpyrifos, 16 ug of fenthion, 16 ug of ethyl parathion, and 8 ug of ethion.
Note: If only methyl parathion is determined, only the methyl parathion standard stock solution and application solution need to be prepared. 273
A3 Instruments
GB 16869--2000
A3.1 Gas chromatograph: with flame photometric detector and capillary chromatographic column. A3.2 Rotary evaporator.
A3.3 Gel purification column: 30 cm long, 2.5 cm inner diameter, with piston glass chromatography column, with a little glass wool at the bottom of the column. The gel soaked in ethyl acetate-cyclohexane (1:1) eluent is loaded into the column by wet method. The column bed is about 26 cm high, and the gel bed is always kept in the eluent. A4 Preparation of samples
Eggs and egg products: peel and make slurry; meat and meat products: remove tendons and bones, cut into small pieces, and make minced meat; milk and dairy products: mix and blend.
A5 Analysis steps
A5.1 Extraction, distribution, concentration
A5.1.1 Eggs and egg products: Weigh 20.0g of the sample (accurate to 0.01g) into a 100mL stoppered conical flask, add 5mL of water (add water depending on the sample's moisture content to make the total amount about 20g; fresh eggs usually contain about 75% moisture, so adding 5mL of water is sufficient), add 40mL of acetone, and shake for 30min. Add 6g of sodium chloride, shake well, then add 30mL of dichloromethane, and shake for 30min. Take 35mL of the supernatant, filter it through anhydrous sodium sulfate in a rotary evaporator, and concentrate to about 1mL. Add 2mL of ethyl acetate-cyclohexane (1:1) solution and concentrate again. Repeat this operation 3 times and concentrate to about 1mL.
A5.1.2 Meat and meat products: Weigh 20.0g (accurate to 0.01g) of the sample into a 100mL stoppered flask, and add 6mL of water (add water according to the moisture content of the sample to make the total water content about 20g; fresh meat usually contains about 70% moisture, so add 6mL of water). The rest of the steps are as in A5.1.1. A5.1.3 Milk and dairy products: Weigh 20.0g (accurate to 0.01g) of the sample into a 100mL stoppered flask (fresh milk does not need to be added with water, and can be directly extracted with acetone), and the rest of the steps are as in A5.1.1. A5.2 Purification
Pass the prepared concentrate (A5.1) through a gel purification column and elute with ethyl acetate-cyclohexane (1:1) solution. Discard the 0mL~35mL fraction, collect the 35ml~70mL fraction, and concentrate it to about 1mL by rotary evaporation. Then purify it through a gel purification column, collect 35mL~70mL fractions, and concentrate it to about 1mL by rotary evaporation. Transfer it to another 5mL test tube with a scale, wash the rotary evaporation bottle with about 5mL ethyl acetate several times, and transfer the washing liquid to the same test tube. Blow it with nitrogen to less than 1mL, and then use ethyl acetate to make it 1mL, and leave it for chromatographic analysis. A5.3 Chromatographic conditions
A5.3. Chromatographic column: elastic quartz capillary column, inner diameter 0.32mm, length 30m; coated with SE-54 with a thickness of 0.25μm. A5.3.2 Column temperature: program temperature rise
60℃-40C/m+110℃-5C/mm-235℃-40C/mi=265℃A5.3.3 Inlet temperature: 270℃C.
A5.3.4 Detector: flame photometric detector (FPD-P). A5.3.5 Carrier gas: nitrogen, flow rate 50mL/min. A5.4 Determination
Measure 1μL of the mixed organophosphorus pesticide standard application solution (A2.9.2) and the sample purification solution (A5.2) and inject them into the chromatograph. Use retention time for qualitative analysis and peak height or peak area comparison of the sample and standard application solution for quantitative analysis. Note: If only methyl parathion is to be determined, only 1 μL of methyl parathion application solution needs to be measured. A5.5 Chromatograms of 13 organophosphorus pesticides
See Figure Al.
GB16869—2000
1—Methylphos, 2-Dichlorvos; 3—Acephate; 4—Monocrotophos; 5-Dimethoate; 6-Disulfothion; 7—Methylparathion; 8-Spiralax; 9—Acarotene; 10-Malathion; 11-Fenthion; 12—Ethylparathion; 13—Ethiothion Figure A1 Chromatograms of 13 organophosphorus pesticides
A6 Expression of analysis results
The residue of a certain organophosphorus pesticide in the sample is calculated according to formula (A1): X=mlXVz×1 000
m×V,×1000
Where: X---Residue of a certain organophosphorus pesticide in the sample, mg/kg; m-
Sample mass·g;
Content of a certain organophosphorus pesticide in the test solution, ng; -Injection volume, μL,
V, Final volume of the test solution, mL.
A7Allowance difference
mi ×V,
The relative deviation of the results of simultaneous or repeated determinations in the same laboratory shall not exceed 20%. A8Accuracy
Accuracy is expressed as recovery rate.
Center for the Center for the Study of the Chinese Medical University
·(A1)
Add a certain organophosphorus pesticide standard application solution (A2.9.2) to poultry (livestock) meat, eggs, or milk as needed to perform a recovery test, which should be within the range of 70% to 110%.
The recovery rate is calculated according to formula (A2):
m2×100
..(A2)
Wherein: Y—recovery rate, %;
GB 16869--2000
·The amount of component 1 detected in the sample after adding the standard application solution; the content of component 1 in the sample;
m——the amount of component i added.
Appendix B
(Standard Appendix)
Determination of clenbuterol hydrochloride residues in fresh and frozen poultry products The minimum detection amount of this test method is 2.5ng; when the injection volume is equivalent to 0.002g, the minimum detection concentration is 1.25mg/kg. B1 Method Summary
The sample is extracted with 75% ethanol, filtered by membrane, and separated by reversed phase liquid phase. It is qualitatively analyzed by high pressure liquid chromatography equipped with a UV detector and quantitatively analyzed based on the peak area.
B2 Reagents
Unless otherwise specified, the reagents used in this test method are analytically pure reagents; the experimental water should comply with the secondary water regulations in GB/T6682.
B2.1 Methanol: chromatographically pure.
B2.2 75% ethanol solution: Take 75mL of anhydrous ethanol, add 25mL of water, and mix well. B2.3 Hydrochloric acid solution (1+99): Take 1mL of concentrated hydrochloric acid and inject it into 99mL of water, and mix well. B2.4 Clenbuterol hydrochloride standard solution: Accurately weigh 0.1000g of clenbuterol hydrochloride, dissolve it in 10mL of hydrochloric acid solution (B2.3), and add 75% ethanol to make up to 100mL; the content of clenbuterol hydrochloride is 1.00mg/ml. B3 Instruments
B3.1 High performance liquid chromatograph: with ultraviolet detector. B3.2 Centrifuge: 4000r/min.
B4 Preparation of test sample and test solution
B4.1 Test sample: Take at least 200g of fresh or frozen poultry products, remove bones, and make minced meat. B4.2 Test solution: Take 2.0g of the test sample (accurate to 0.01g) in a 100mL colorimetric tube, add 4.0mL75% ethanol solution, and extract by ultrasonic for 15min. Transfer the contents of the colorimetric tube to a centrifuge tube and centrifuge for 10min (4000r/min) in a centrifuge. Transfer the supernatant to another colorimetric tube. Add 4.0mL75% ethanol solution to the centrifuge tube, stir the residue, extract by ultrasonic for 5min, and centrifuge for another 10min in a centrifuge. Combine the supernatant with the supernatant of the first centrifugation, and add 2.0mL75% ethanol solution to the centrifuge tube again. Repeat the above operation. Combine the supernatants of the three times. Concentrate to an appropriate volume in a water bath on a KD concentrator according to the content of clenbuterol hydrochloride in the test sample. B5 Analysis steps
B5.1 High performance liquid chromatography reference conditions
B5.1.1 Chromatographic column: stainless steel column, inner diameter 4.6 mm, length 200 m, Shim-pack CLC-ODS, 10 μm. B5.1.2 Mobile phase: 0.01 mol/L sodium dihydrogen phosphate aqueous solution: methanol = 65:35. B5.1.3 Flow rate: 1.0 mL/min.
B5.1.4 Injection volume: 10μL.
GB16869—2000
B5.1.5 Detector: UV detector; wavelength 243nm; sensitivity 0.5AUFS. B5.2 Determination
B5.2.1 Drawing of standard curve: Take 0, 0.05, 0.10, 0.20, 0.40, 0.60mL of clenbuterol hydrochloride standard solution (B2.4) in 10mL colorimetric tubes, and dilute to 10mL with 75% ethanol solution (equivalent to 0, 5.0, 10.0, 20.0, 40.0, 60.0μg/mL of clenbuterol hydrochloride). Take 10μL for chromatographic separation and determination. Draw a standard curve using the concentration-peak area of the clenbuterol hydrochloride standard solution.
B5.2.2 Sample determination: Take 10μL of test solution (B4.2) and inject it into the chromatographic column. Use retention time for qualitative analysis and standard curve method for quantitative analysis. B5.2.3 Chromatogram of Clenbuterol Hydrochloride
See Figure B1.
Absorbance
B6 Expression of analysis results
The residual amount of Clenbuterol Hydrochloride in the sample is calculated according to formula (B1): X=A
Where: X—the content of Clenbuterol Hydrochloride in the sample, mg/kg; Al——the content of Clenbuterol Hydrochloride in the test solution, ug; A2——the mass of the sample contained in the injection volume, g. B7 Allowable difference
In the same laboratory, the relative deviation of the results of simultaneous or repeated determinations shall not exceed 15%. Minutes
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