GB 16328-1996 Hygienic standard for grilled fish fillets GB16328-1996 Standard download and decompression password: www.bzxz.net

GB16328—1996
This standard was formulated based on the food hygiene standard development plan during the "Eighth Five-Year Plan" period and the arrangements of the National Aquatic Food Hygiene Research Collaboration Group Meeting, after a hygienic survey of product processing units, preservation tests and sampling tests on products, and with reference to the industry standards for roasted fish fillets and the hygienic requirements for roasted fish fillets exported from my country.
This standard was proposed by the Department of Health Supervision of the Ministry of Health. The responsible drafting unit of this standard is: Shanghai Food Hygiene Supervision and Inspection Institute; participating drafting units: Food Hygiene Supervision and Inspection Institute of the Ministry of Health, Shantou Food Hygiene Supervision and Inspection Institute.
The main drafters of this standard are: Jiang Peizhen, Chen Min, Lin Weiguang. This standard is interpreted by the Ministry of Health's entrusted technical unit, Food Hygiene Supervision and Inspection Institute of the Ministry of Health. 6.12
National Standard of the People's Republic of China
Hygienic standard of roasted fish fillet
Hygienic standard of roasted fish fillet
This standard specifies the hygienic requirements and inspection methods for roasted fish fillets (strips, shreds). GB 16328—1996
This standard applies to roasted fish fillets (strips, shreds) made of fish as raw materials and prepared by baking, rolling and other processes for direct consumption. Cited Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB2762-94 Hygienic standard for limit of mercury in food GB4789.2--94° Microbiological examination of food hygiene GB 4789.3-94
GB 4789.4-94
GB 4789.5-94
GB 4789.10-94
GB 4789.11-94
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygienebzxZ.net
GB 5009. 3—85
5Determination of moisture in food
Determination of total colony count
Determination of coliform group
Salmonella test
Shigella test
Staphylococcus test
Hemolytic streptococcus test
GB 5009.11—1996
Determination of total arsenic in food
GB 5009. 12-—1996
Determination of lead in food
Determination of total mercury in food
GB 5009.17—1996
3 Hygienic requirements
3.1 Sensory indicators
White or slightly yellow, with the unique aroma and taste of grilled fish products, no burning phenomenon, no impurities, no mildew, no peculiar smell or rancid smell. 3.2 Physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of Table 1.
Moisture, %
Arsenic (as As), mg/kg
Lead (as Pb), mg/kg
Mercury (as Hg), mg/kg
Approved by the Ministry of Health of the People's Republic of China on June 19, 1996
In accordance with the provisions of GB2762
Implemented on September 1, 1996
3.3 Microbiological indicators
Microbiological indicators shall comply with the provisions of Table 2.
Total colony count, pieces/g
E. coli pieces/100g
Testing methods for pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)
GB16328--1996
4.1 Sensory index: observe the color under natural light, smell and taste. 4.2 Water content shall be in accordance with GB5009.3.
4.3 God shall be in accordance with GB5009.11.
4.4 Lead shall be in accordance with GB5009.12.
4.5 Mercury shall be in accordance with GB5009.17. 4.6 Total colony count shall be in accordance with GB4789.2. 4:7
E. coli shall be in accordance with GB4789.3. Pathogenic bacteria shall be handled in accordance with GB4789.4, GB4789.5, GB4789.10 and GB4789.11.
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