This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free turbot. This standard applies to live and fresh turbot (Scophthalmus maximus Linnaeus). NY 5152-2002 Pollution-free food turbot NY5152-2002 Standard download decompression password: www.bzxz.net

ICS67.120.30
Agricultural Industry Standard of the People's Republic of China
NY 5152-—2002
Pollution-free Food
Published on 2002-07-25
Turbot
Implemented on 2002-09-01
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 Turbot
NY5152—2002
Published by China Standards Press
No. 16, Sanlihe North Street, Fuxingmenwai, Beijing
Postal Code: 100045||tt| |Tel: 6852394668517548
China Standards Press Printed by Huangdao Printing Factory Distributed by Beijing Xinhua Bookstore Sold by Xinhua Bookstores in various places Format 880×12301/16 Printing Sheet 1/2 Word Count 10,000 Words First Edition August 2002 First Printing August 2002 Print Quantity 1-3000
Book Number: 155066+2-14635 Price 6.00 yuan Website bzcbs.com
Copyright Exclusive Infringements Must be Investigated
Report Telephone: (010) 68533533
This standard was proposed by the Ministry of Agriculture of the People's Republic of China. Foreword
This standard is under the jurisdiction of the National Technical Committee for Standardization of Aquatic Products. The drafting unit of this standard: National Aquatic Product Quality Supervision and Inspection Center. The main drafters of this standard are: Wang Lianzhu, Li Xiaochuan, Chen Yuanhui, Leng Kailiang, Li Zhaoxin, Zhou Deqing. NY5152—2002
1 Scope
Pollution-free food turbot
NY5152-2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food turbot. This standard applies to live and fresh turbot (scophthaimus marimus Linnaeus). 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, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. Microbiological examination of food hygienewww.bzxz.net
GB 4789.4
GB 4789.7
GB4789.20
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Salmonella examination
Escherichia coli examination for diarrhea
Vibrio parahaemolyticus examination
Microbiological examination of food hygiene
Aquatic food inspection
GB/T5009.12
GB/T5009.15
GB/T5009.17
GB/T 5009.45-
NY5029—2001
NY5070
Determination method of lead in food
Determination method of pot in food
Determination method of total mercury in food
-1996Analytical methods of hygienic standards for aquatic productsPork of pollution-free food
Pollution-free foodLimits of residues of fishery drugs in aquatic productsSC/T3303—1997 Frozen grilled eel
SN0208
SN0530
3 Requirements
Determination method of residues of ten sulfonamides in exported meatDetermination method of residues of thiazolidone in exported meatLiquid chromatography3.1 Sensory requirements
The sensory requirements for turbot are shown in Table 1.
Table 1 Sensory requirements
3.2 Safety indicators
Safety indicators of turbot are shown in Table 2.
Well-proportioned, normal in shape, without deformity; a small amount of white spots are allowed. The carp silk is clear, bright red or purple, the mucus is transparent, the eyeballs are full, and the cornea is clear
It has the inherent fresh smell of fresh fish, no peculiar smell and is elastic
NY5152-2002
Inorganic (as As)/(mg/kg)
Mercury (as Hg)/(mg/kg)
Lead (as Pb)/(mg/kg)
(as Cd)/(mg/kg)
Oxytetracycline/(mg/kg)||t t||Sulfonamides (total amount)/(mg/kg)
Furazolidone
Salmonella
Escherichia coli
Vibrio parahaemolyticus
Test method
Table 2 Safety index
Not detectable
Not detectable
Not detectable
Not detectable
4.1 Sensory test
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 it is difficult to determine the product quality through sensory test. Perform a boiling test. 4.1.2 Boiling test: Add 500mL of drinking water to a container, boil the water, take about 100mL of fish washed with clean water, cut into pieces (no larger than 3cm×3cm), put in a container, cover, boil for 5 minutes, open the cover, smell the odor, and taste the meat. 4.2 Determination of inorganic arsenic
According to the provisions of 4.5 of GB/T5009.45-1996. 4.3 Determination of mercury
According to the provisions of GB/T5009.17.
4.4 Determination of lead
According to the provisions of GB/T5009.12.
4.5 Determination of cadmium
According to the provisions of GB/T5009.15.
4.6 Determination of oxytetracycline
According to the provisions of Appendix A of SC/T3303-1997. 4.7 Determination of chloramphenicol
The screening method for chloramphenicol residue shall be carried out in accordance with the provisions of Appendix A of NY5070-2002. For those with positive oxyamphenicol, the determination of its residue shall be carried out in accordance with the provisions of Appendix D (gas chromatography) of NY5029-2001. 4.8 Determination of sulfonamides
The determination of sulfamethazine and sulfadimethazine in sulfonamides shall be carried out in accordance with the provisions of C5 of SC/T3303-1997, and other sulfonamides shall be carried out in accordance with the provisions of SN0208.
4.9 Determination of furazolidone
Carry out in accordance with the provisions of SN0530.
4.10 Salmonella test
Carry out in accordance with the provisions of GB4789.4.
4.11 Diarrhea-causing Escherichia coli test
Carry out in accordance with the provisions of GB4789.6.
4.12 Vibrio parahaemolyticus test
Perform according to the provisions of GB4789.7.
5 Inspection rules
5.1 Batch rules and sampling methods
NY 5152—2002
5.1.1 Batch rules
Live turbot is a test batch of products with the same culture conditions in the same fish pond or farm; fresh turbot is a test batch of products with the same source and size.
5.1.2 Sampling method
Randomly select 5 to 10 products from each batch for sensory inspection. Randomly select at least 3 products from each batch 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 turbots and clean them: remove the head, bones and internal organs, take the edible parts such as muscles, mince and mix them evenly and set aside: the sample volume is 400g, divided into two parts, one for inspection and the other as a reserved sample. 5.1.3.2 Samples for microbiological inspection: follow the provisions of GB4789.20. 5.2 Inspection classification
Products are divided into factory inspection and type inspection. 5.2.1 Factory inspection
Each batch of products shall be subject to factory inspection. Factory inspection is carried out by the producer, and the inspection items are sensory. 5.2.2 Type inspection
Type inspection shall be carried out in any of the following situations. The inspection items are all the items specified in this standard. a) Turbot cultured in newly built farms:
b) When the conditions for turbot culture change, which may affect product quality: c) When the national quality supervision agency proposes a type inspection requirement: d) During normal production, periodic inspection at least once a year. 5.3 Judgment rules
5.3.1 Sensory inspection of live and fresh products All inspection items shall comply with 3.1 stipulates; if two or more indicators in the test results are unqualified, it will be judged as unqualified; if one indicator is unqualified, re-sampling and re-inspection are allowed. If there are still unqualified items, it will be judged as unqualified. 5.3.2 If one indicator in the test results of the safety indicators is unqualified, the current batch of products will be judged as unqualified and shall not be re-inspected. 6 Marking, packaging, transportation, storage
6.1 Marking
The name of the product, the producer and the date of manufacture shall be indicated. 6.2 Packaging
6.2.1 Packaging materials
The packaging materials used shall be strong, clean, non-toxic and odorless. 6.2.2 Packaging requirements
6.2.2.1 Live turbot
Sufficient oxygen shall be ensured in the packaging of live turbot. 6.2.2.2 Fresh turbot
Fresh turbot should be placed in clean fish boxes or heat-insulated fish boxes: a layer of ice should be laid on the bottom of the box before placing it, and enough crushed ice should be scattered in the box to keep the fish body temperature between 0℃ and 4℃: avoid trampling or damaging the fish body with sharp objects to ensure the freshness and integrity of the fish. 6.3 Transportation
6.3.1 During the transportation of live turbot, sufficient oxygen should be ensured. 6.3.2 Fresh turbot should be transported by refrigerated or heat-insulated vehicles and ships: keep the fish body temperature between 0℃ and 4℃C. 6.3.3 The transportation vehicle should be clean and hygienic, without peculiar smell, and prevent sun exposure, pollution from pests and harmful substances during transportation, and should not be close to or in contact with corrosive substances.
6.4 Storage
6.4.1 Live turbot should be stored with sufficient oxygen. 6.4.2 Fresh turbot should be stored at a temperature between 0℃ and 4℃. 6.4.3 Products should be stored in a clean, sanitary, odor-free warehouse with rodent and insect-proof equipment to prevent contamination by insect pests and harmful substances and other damage.
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Book number: 155066·2-14635
5152-2002
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