This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food mandarin fish. This standard applies to live and fresh mandarin fish (Siniperca chuatsi Basilewsky). NY 5166-2002 Pollution-free food mandarin fish NY5166-2002 Standard download decompression password: www.bzxz.net

ICS67.120.30
Agricultural Industry Standard of the People's Republic of China
NY5166-—2002
Pollution-free food
2002-07-25 Issued
2002-09-01 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. This standard is under the jurisdiction of the National Technical Committee for Aquatic Products Standardization.
NY5166-2002
The drafting units of this standard are: Jiangsu Tanshui Fisheries Research Institute, Pearl River Fisheries Research Institute of Chinese Academy of Fishery Sciences, and Jiangsu Exit-Entry Inspection and Quarantine Bureau.
Main drafters of this standard: Wu Guanghong, Fei Zhiliang, Zhu Xiaohua, Lu Maixin, Jiang Yuan, Shen Meifang, Ge Jiachun, Wu Beiqi, Huang Zhanghan, provincial
1 Scope
Pollution-free food'
NY5166-2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food mandarin fish. This standard applies to live and fresh fish (Siniperca chuatsiBasilewsky). 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 revised versions 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. Its latest version applies to this standard. GB/T5009.11 Determination of total mercury in food GB/T5009.12 Determination of lead in food GB/T5009.15 Determination of cadmium in food Determination of total mercury in food
GB/T5009.17
NY5029—2001 Pollution-free food pork
NY5051 Pollution-free food Water quality for freshwater aquaculture NY5070—2002 Pollution-free food aquatic products Limits of fishery drug residues in productsSC/T3303--1997Frozen roasted eel
Test method for ten sulfonamide residues in exported meatSN0208
SN0530Test method for furazolidone residues in exported meatLiquid chromatography3 Requirements
3.1 Sensory requirements
3.1.1 Live loach
The fish is healthy and swims actively; the fish has the inherent shape and color of mandarin fish, with luster; the body is well-proportioned and the scales are tight. 3.1.2 Fresh
See Table 1 for sensory requirements for fresh loach.
Safety index
Sensory requirements
The body is well-proportioned.
The fish has the inherent body color and luster, and the scales are complete and not easy to fall off. Label
The gill filaments are clear, bright red or purple, without mucus or with a small amount of transparent mucus, and without odor. Eyeballs are full and corneas are transparent.
Smell is normal, no odor, with a trembling odor. Muscles are firm and elastic, internal organs are clear, and there is no corruption or deterioration. NY51662002
Safety indicators are shown in Table 2.
Mercury (in terms of Hg)/(mg/kg)
Arsenic (in terms of As)/(mg/kg)
Lead (in terms of Pb)/(mg/kg)
Cadmium (in terms of Cd)/(mg/kg)
Oxytetracycline/(mg/kg)www.bzxz.net
Sulfonamides (in total amount)/(mg/kg)Oxymycin
Furazolidone
Test method
4.1 Sensory test
Table 2 Safety indicators
Test the samples in a white porcelain dish in an environment with sufficient light and no odor. 4.2 Determination of mercury
According to the provisions of GB/T5009.17.
4.3 Determination of arsenic
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 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. Means
Shall not be detected
Shall not be detected
4.7 Determination of sulfonamides
The determination of sulfamethazine and sulfadimethazine in sulfonamides shall be carried out in accordance with the provisions of Appendix C of SC/T3303-1997, and other sulfonamides shall be carried out in accordance with the provisions of SN0208. 4.8 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 who are positive for chloramphenicol, 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 SN0530.
5 Inspection rules
5.1 Batch rules and sampling methods
5.1.1 Batch rules
Live fish are inspected in the same fish pond or farm under the same breeding conditions; fresh fish are inspected in the same source and size.
5.1.2 Sampling methods
Randomly select 5 to 10 fish from each batch for sensory inspection. 2
Randomly select at least 3 fish from each batch for safety index inspection. 5.1.3 Sample preparation
NY5166—2002
Take at least 3 fish, clean them, remove the heads, bones and internal organs, and mince and mix the edible parts such as muscles for use: the sample size is 400g and divided into two parts, one for inspection and the other as a reserved sample. 5.2 Inspection categories
Product inspection is divided into factory inspection and type inspection. 5.2.1 Factory inspection
Each batch of products shall be subject to factory inspection. Factory inspection shall be carried out by the producer and the inspection items shall be sensory requirements. 5.2.2 Type inspection
The inspection items shall be all the items specified in this standard. Type inspection shall be carried out in any of the following situations: a) breeding tracks of newly built breeding farms; b) periodic inspection at least once a year during normal production; c) when breeding conditions change and may affect product quality; d) when there is a large difference between the factory inspection and the last type inspection; e) when the national quality supervision, inspection and quarantine agency proposes a type inspection requirement. e
5.3 Judgment rules
5.3.1 All inspection items of sensory inspection of live and fresh products shall comply with the provisions of Article 3.1: If two or more indicators in the inspection results 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 of the safety indexes is unqualified, the batch of products shall be deemed unqualified and shall not be retested. 6 Marking, packaging, transportation and storage
6.1 Marking
The product name, origin, producer and date of production shall be indicated. 6.2 Packaging
6.2.1 Packaging materials and packaging containers
The packaging materials and packaging containers used shall be firm, clean, non-toxic, odorless and meet the hygiene requirements. 6.2.2 Packaging requirements
6.2.2.1 Live
The live packaging shall ensure sufficient oxygen for epilepsy: the water quality shall meet the requirements of NY5051. 6.2.2.2 Fresh
Fresh fish shall be packed in boxes (barrels) with the belly facing up, with layers of fish and ice, and sealed with ice to prevent the fish body from being exposed, so as to ensure the freshness and integrity of the fish body. 6.3 Transportation
6.3.1 During the transportation of live fish, sufficient oxygen should be provided and the water quality should comply with the provisions of NY5051. 6.3.2 During the transportation of fresh fish, heat preservation measures should be taken and the fish body temperature should be maintained at 0C~4℃. 6.3.3 The transportation tools should be clean, non-toxic and odorless to prevent transportation pollution. 6.4 Storage
6.4.1 The water used for temporary storage of live fish should comply with the provisions of NY5051. 6.4.2 The body temperature of fresh fish should be kept between 0℃ and 4℃. During storage and transportation, the fish should be handled with care to avoid squeezing and collision. 6.4.3 The storage environment should be clean, non-toxic, odorless, pollution-free, and meet the health requirements NY5166-2002
Agriculture
Industry Standard of the People's Republic of China
Pollution-free food
NY5166—2002
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