This standard specifies the requirements, test methods, inspection rules, marking and storage of non-polluted food Channa argus. This standard applies to live Channa argus. NY 5164-2002 Non-polluted food Channa argus NY5164-2002 Standard download decompression password: www.bzxz.net

ICS67.120.30
Agricultural Industry Standard of the People's Republic of China
NY 5164--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
Agricultural Industry Standard of the People's Republic of China
Pollution-free Food
NY51642002
Published by China Standards Press
No. 16, Sanlihebei Street, Fuxingmenwai, Beijing
Postal Code: 100045
Tel: 6852394668517548
Printed by Qinhuangdao Printing Factory of China Standards Press Issued by Xinhua Bookstore Beijing Publishing House
Book size 880×12301/16
Sold by Xinhua Bookstores all over the country
Printing sheet 1/2
Word count 10,000 words
First printing in August 2002
First edition in August 2002#
Print run 1-3000
Book number: 1550662-14647 Price 6.00 yuan Website bzcbs.com
Infringements must be investigated
Copyright reserved
Report telephone number: (010) 68533533
This standard was proposed by the Ministry of Agriculture of the People's Republic of China. Previously
This standard is under the jurisdiction of the National Technical Committee for Aquatic Products Standardization.
NY51642002
The drafting units of this standard are: Fishery Environment and Aquatic Product Quality Supervision and Inspection Center of the Ministry of Agriculture (Wuhan), and Yiyang Aquatic Technology Extension Station of Hunan Province.
The main drafters of this standard are: Zhang Hanhua, Zhu Jiang, Wang Liang, Huang, Zhang Yang, Ge Hong, Li Wei, and Zhong Xingming.
Market and Economic Information Department
1 Scope
Pollution-free food
This standard specifies the requirements, test methods, inspection rules, marking and storage of pollution-free food croaker. This standard applies to live croaker (Chanaargus). 2 Normative references
NY5164—2002
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. GB4789.1 General principles for food hygiene microbiological examination Salmonella examination
GB4789.4 Food hygiene microbiological examination GB4789.6 Food hygiene microbiological examination Diarrhea-causing Escherichia coli examination GB4789.20 Food hygiene microbiological examination Aquatic food inspection
GB/T5009.11. Determination method for total in food GB/T5009.12 Determination method for lead in food GB/T5009.15
Determination method for radiation in food
GB/T5009.17 Determination method for total mercury in food GB/T1496 2 Determination method of chromium in food
NY5029—2001 Pollution-free food Pork
Pollution-free food Water quality for freshwater aquaculture
NY5051
Pollution-free food Limits of fishery drug residues in aquatic products NY5070
SC/T3303--1997 Frozen roasted eel
SN0197 Test method for quinolone residues in exported meat Test method for oxadiazine residues in exported meat Liquid chromatography
SN0530
3 Requirements
3.1 Sensory requirements
See Table 1 for the sensory requirements of Wu Zhong.
Table 1 Sensory requirementswww.bzxz.net
Safety indicators
The body is well-proportioned, without scars or deformities
The fish body has its own body color and luster: the scales are complete and tight, not easy to fall off, and there are no other waste products. The color is bright red or purple, the gill filaments are clear, there is no mucus or a small amount of transparent mucus, there is no peculiar smell or corruption. The fish body has no peculiar smell
It is compact and not bulging, not red and swollen (except during the breeding period) NY5164-2002
See Table 2 for the safety indicators of Wu Zhong.
Mercury (in terms of Hg)/(mg/kg)
Arsenic (in terms of As)/(mg/kg)
Lead (in terms of Pb)/(mg/kg)
Chromium (in terms of Cr+)/(mg/kg)
Cadmium (in terms of Cd)/(mg/kg)
Oxytetracycline/(mg/kg)
Xiaozoosporon
Salmonella
Diarrhea-causing Escherichia coli||t t||Insect tender
Test method
4.1 Sensory test
Table 2 Safety index
≤100
Not to be detected
Not to be detected
Not to be detected
Not to be picked out
Not to be picked out
Not to be detected
4.1.1 In a well-lit and odor-free environment, place the sample on a white sugar porcelain plate or a stainless steel workbench for sensory test. When the sensory test is difficult to determine the product quality, a water boiling test is performed. 4.1.2 Water boiling test: Add 500mL of drinking water to an odor-free container, boil the water, take about 100g of fish washed with clean water, cut into pieces (no larger than 3cm×3cm), put in the container, cover, boil for 5 minutes, open the lid, smell the odor, and taste the meat. 4.2 Determination of mercury
According to the provisions of GB/T5009.17.
4.3 Determination of total uranium
According to the provisions of GB/T5009.11.
4.4 Determination of lead
According to the provisions of GB/T5009.12.
4.5 Determination of chromium
According to the provisions of GB/T14962.
4.6 Determination of radiation
According to the provisions of GB/T5009.15.
4.7 Determination of earth zero
According to Appendix A of SC/T3303-1997. 4.8 Chloramphenicol
The screening method for chloramphenicol residue shall be carried out in accordance with the provisions of Appendix A of NY5070-2002. For chloramphenicol positive, the determination of its residue shall be carried out in accordance with the provisions of Appendix D (gas chromatography) of NY5029-2001. 4.9 Determination of furazolidone
According to the provisions of SN0530.
4.10 Determination of quinolone
According to the provisions of SN0197.
4.11 Inspection of Salmonella
According to the provisions of GB4789.4.
4.12 Inspection of diarrhea-causing Escherichia coli shall be carried out in accordance with the provisions of GB4789.6.
4.13 Inspection of insects and lizards
NY5164—2002
Take 23 fish, clean them, remove the head, skin and internal organs, slice the muscle for microscopic examination, or place the fish fillets on the insect inspection workbench and inspect the insects and lizards under the light.
5 Inspection rules
5.1 Batch rules and sampling methods
5.1.1 Batch rules
Fish harvested at the same time and raised under the same conditions in the same farm are considered as one inspection batch. 5.1.2 Sampling methods
Randomly select 5 to 10 fish from each batch of products for sensory inspection. Randomly select at least 3 fish from each batch of products for safety index inspection. The sampling of samples for microbiological inspection shall comply with the provisions of GB4789.1. 5.1.3 Sample preparation
5.1.3.1 Samples for safety index inspection: Take at least 3 fish, clean them, remove the head, bones and internal organs, take the edible parts such as muscles, mince and mix them evenly for use; the sample volume is 400 ml, divided into two parts, one of which is used for inspection. The other is used as a reserved sample. 5.1.3.2 Samples for microbiological inspection: Follow the provisions of GB4789.20. 5.2 Inspection classification
Product inspection is divided into factory inspection and type inspection. 5.2.1 Factory inspection
Each batch of products should be inspected before delivery. Factory inspection is carried out by the producer, and the inspection items are sensory indicators. 5.2.2 Type inspection
The inspection items are all the items specified in this standard. Type inspection should be carried out in any of the following cases: a) Wushuang raised in a newly built farm:
b) When the breeding conditions change and may affect the product quality: c) When the national quality supervision agency makes a request: d) Periodic inspection at least once a year. 5.3 Judgment rules
5.3.1 All items of sensory inspection should meet the requirements of 3.1. If two or more indicators in the inspection result are unqualified, it shall be judged as unqualified; if one indicator is unqualified, re-sampling and re-inspection are allowed. If there are still unqualified items, it shall be judged as unqualified. 5.3.2 If one indicator in the inspection result of the safety indicator is unqualified, the batch of products shall be judged as unqualified and shall not be re-inspected. 6. Marking, transportation, storage
6.1 Marking
The product mark shall indicate the product name, producer and factory date. 6.2 Transportation
The transportation packaging container shall be sturdy, clean, non-toxic and odorless, and the transportation vehicle shall be clean, non-toxic and odorless to prevent transportation pollution. Live fish insulation and fresh-keeping measures shall be applied during transportation.
Live fish can be temporarily raised in clean, odorless water viewing pools, aquariums and other water bodies by flushing water and oxygenation. The water used for temporary raising shall comply with the provisions of NY5051 NY5164-2002
.
The living body storage environment should be clean, non-toxic, odorless, pollution-free, meet hygiene requirements, and have drainage facilities. It should be handled with care during storage and transportation to avoid squeezing and collision, and dehydration is not allowed. Copyright is exclusive and infringement is subject to investigation
Book number: 155066: 2-14647
NY5164-2002
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