This part of GB 18406 specifies the definition, requirements, test methods, inspection rules and marking, packaging, transportation and storage of pollution-free aquatic products. This part applies to pollution-free aquatic products. GB 18406.4-2001 Agricultural product safety quality Safety requirements for pollution-free aquatic products GB18406.4-2001 Standard download decompression password: www.bzxz.net

ICS65.150
National Standard of the People's Republic of China
GB18406.4—2001
Safety and Quality of Agricultural Products
Safety Requirements for Non-Environmental Pollution Aquatic Products
Safety qualification for agricultural product-Safety requirements for non-environmentalpollution aquatic products
Promulgated on August 6, 2001
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on October 1, 2001
GB 18406. 4--2001
This part of GB 18406 is formulated in order to standardize the production and sale of non-environmental pollution aquatic products in my country, ensure the food safety of non-environmental pollution aquatic products and protect the health of consumers.
GB18406—2001 "Safety and Quality of Agricultural Products" is divided into the following four parts: GB18406.1—2001
GB 18406.2—2001
GB18406.3—2001
Safety and Quality of Agricultural Products
Safety and Quality of Agricultural Products
Safety requirements for pollution-free vegetables;
Safety requirements for pollution-free fruits,
Safety requirements for pollution-free livestock and poultry meat of agricultural products; GB18406.4—2001
Safety requirements for pollution-free aquatic products of agricultural products. This part was proposed by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. The drafting units of this part are: Qingdao Quality and Technical Supervision Bureau of Shandong Province, Shanghai Quality and Technical Supervision Bureau, Fujian Quality and Technical Supervision Bureau, Guangxi Zhuang Autonomous Region Quality and Technical Supervision Bureau. The main drafters of this part are: Pan Qing, Zhang Lieqi, Gao Qinghuo, Huang Zhen, and Wang Bin. 66
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1 Scope
Safety and Quality of Agricultural Products
Safety Requirements for Pollution-free Aquatic Products
GB 18406. 4—2001
This part of GB18406 specifies the definition, requirements, test methods, inspection rules and marking, packaging, transportation and storage of pollution-free aquatic products.
This part applies to pollution-free aquatic products.
2 Normative References
The clauses in the following documents become the clauses of this part through reference in this part of GB18406. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this part. However, parties to an agreement based on this part 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 part. GB4789.20--1994 Microbiological examination of food hygiene Inspection of aquatic food GB4789.30--1994 Microbiological examination of food hygiene Inspection of Listeria monocytogenes GB4810--1994 Hygienic standard for limited quantities in foods GB/T5009.11 Determination of total arsenic in foods GB/T 5009.121
Determination of lead in foods
GB/T 5009.13
GB/T 5009.15
GB/T 5009.17
Determination of copper in foods
Determination of mercury in foods
GB/T 5009.18
Determination of fluorine in food
Determination of 666 and DDT residues in foodGB/T 5009.191
GB/T5009.44-1996Analysis of hygienic standards for meat and meat productsGB/T5009.45-1996Analysis of hygienic standards for aquatic productsGB/T9675Determination of polychlorinated biphenyls in seafoodGB/T14931.11994Determination of oxytetracycline, tetracycline and chlortetracycline residues in livestock and poultry meat (HPLC)GB/T14931.2Determination of diethylstilbestrol in livestock and poultry meatGB/T14962Determination of chromium in food
SN/T 0294Testing method for diarrhetic shellfish toxins (DSP) in shellfish for exportSN/T 0352 Method for testing paralytic shellfish toxins in shellfish for export SC/T3303—1997 Frozen roasted eel
3 Terms and definitionswwW.bzxz.Net
The following terms and definitions apply to this part of GB18406. 3.1
Aquatic products
Fresh and frozen products of edible fish, crustaceans, shellfish (including cephalopods), reptiles, amphibians, etc. 67
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GB18406.4—2001
Pollution-free aquatic products
Aquatic products whose content or residue of harmful or toxic substances is controlled within the allowable range of safety requirements and comply with this part of GB18406. 4 Requirements
Sensory requirements shall comply with the provisions of Table 1.
Types of aquatic products
Fish: marine fish, freshwater fish
Organism
Cephalopods
Crustaceans: shrimp, crab
Fish: turtle, whole
Amphibians: farmed frogs, etc.
Project requirements
Body surface: lamellae and fins are complete or relatively complete, scales are not easy to fall off, body surface mucus is transparent, with inherent color, gills and gill filaments are bright red or dark red, and mucus is not turbid. Eyeball: eyeball is full, black and white are clear, or slightly red. Shell is either tightly closed or slightly open, feet and water pipes are flexible, and closed when frightened
Shell is the inherent color of the living body
The back and abdomen are bluish white or slightly red, and squid may have purple spots
The shell is shiny and intact, and the iris is black and transparent. The living body reacts quickly and moves freely. The gill filaments are clear, white or slightly brown. There is no stomach mark on the upper part of the crab navel
The body surface is intact, without ulceration, crawling freely, with the inherent body color of the living body
The body surface is smooth and has mucus, the abdomen is white or grayish white, and it jumps freely. It has the inherent body color of the living body4.2
The freshness requirements shall comply with the requirements of Table 2.
Types of aquatic products
Marine fish
Freshwater fish
Crustaceans
Marine crabs
Dingidae fish (fish, blue roundfin, etc.)
Other fish
Freshwater shrimp
Note: The indicators specified in this table do not include live aquatic products. 4.3 The maximum limits of harmful and toxic substances shall comply with the provisions of Table 3. 68
The standard production requirements are as follows: The fish should have the corresponding aquatic product inherent odor, no
tight muscles, elasticity, clear viscera, no rot
tight muscles, elasticity
tight muscles are white after peeling, squid
tight fish is allowed to have a slight red color, tight muscles, elasticity
tight muscle texture is clear, tight, elastic, star jade white
tight muscles, Flexible
Volatile basic nitrogen
mg/100g
mg/100g
Total mercury, mg/kg
Lead, mg/kg
Pipe, mg/kg
Cadmium, mg/kg
Chromium, mg/kg
Chlorine (freshwater fish), mg/kg
BHC, mg/kg
DDT, mg/kg
Ammonia, mg /kg
Fluromycin
Sulfonamides (single species), mg/kg
Oxadiazole (eel), mg/kg
Furazolidone
Diethylstilbestrol
Polyaminobiphenyls (seafood), mg/kg
Diarrhea shellfish toxin (DSP), μg/100 gParasitic shellfish toxin (PSP), μg/100gMicrobial indicators should meet the requirements of Table 4.
Total number of bacteria, pieces/g
Escherichia coli, pieces/100g
Pathogenic bacteria (Salmonella, Listeria, Vibrio parahaemolyticus) Order
4.5 Pathogenic parasite eggs (Aphidida mansoni, Split-headed broad-jointed, Mandibled mouth) shall not be detected. 5 Test method
5.1 Sensory index
Put the sample in a clean white porcelain plate for sensory inspection. 5.2 Freshness
5.2.1 Volatile basic nitrogen shall be tested in accordance with the provisions of 4.1 in GB/T5009.44-1996. 5.2.2 Histamine shall be tested in accordance with the provisions of 4.4 in GB/T5009.45--1996. 5.3 Harmful and toxic substances
5.3.1Total mercury shall be in accordance with the provisions of GB/T5009.17. GB 18406.4-2001
0.3, of which methyl mercury 0.2
According to GB4810
0.1 (muscle)
Not detectable
0.3 (muscle + skin)
Not detectable
Not detectable
Not detectable
5.3.2 Arsenic: Total arsenic shall be in accordance with the provisions of GB/T5009.11, and inorganic arsenic shall be in accordance with the provisions of 2.5 in GB/T5009.45-1996. 5.3.3 Lead shall be in accordance with the provisions of GB/T5009.12. 69
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GB18406.4—2001
5.3.4 Copper shall be in accordance with the provisions of GB/T5009.13. 5.3.5 Cadmium shall be in accordance with the provisions of GB/T5009.15. 5.3.6 Chromium shall be in accordance with the provisions of GB/T14962. 5.3.7 Fluorine shall be in accordance with the provisions of GB/T5009.18. 5.3.8 Benzene hexachloride and DDB shall be in accordance with the provisions of GB/T5009.19. 5.3.9 Oxytetracycline shall be in accordance with the provisions of GB/T14931.1. 5.3.10 Oxolinic acid, chloramphenicol, furazolidone and sulfonamides shall be in accordance with the provisions of Appendix C of SC/T 3303-1997. Diethylstilbestrol shall be in accordance with the provisions of GB/T14931.2. 5.3.11
Diarrhea shellfish toxins shall be tested in accordance with the provisions of SN0294. Paralytic shellfish toxins shall be tested in accordance with the provisions of SN 0352. Polychlorinated biphenyls shall be tested in accordance with the provisions of GB/T9675. 5.4 Microbiological indicators
Perform the tests in accordance with the provisions of GB4789.20 and GB4789.30. 5.5 Pathogenic worm eggs
Parasitic worm egg inspection: dissect the aquatic products and visually inspect them under the light. 6 Inspection rules
6.1 Batch
Aquatic products of the same species from the same source (ship or breeding unit) at the same time shall be considered as a batch. 6.2 Sampling
Five samples shall be taken from each batch of aquatic products below 500kg, 10 samples from 500kg to 2000kg, and 15 samples from 2000kg or more. The sampling volume of each sample shall not be less than 300g.
6.3 Inspection items
6.3.1 Each batch of inspection items is sensory requirements. 6.3.2 Volatile basic nitrogen, histamine, microorganisms, and pathogenic parasite eggs are inspected every six months. 6.3.3 A full inspection should be carried out at least once every two years in accordance with this part of GB18406. 6.4 Judgment rules
6.4.1 If the sensory inspection pass rate is not less than 95%, the entire batch is judged to be qualified; otherwise, it is judged to be unqualified. 6.4.2 During the inspection, if one of the inspection results does not comply with the provisions of 4.3 to 4.5 of this part, the batch of aquatic products is judged to be unqualified. 6.4.3 During the inspection, if one of the inspection results does not comply with the provisions of 4.2 of this part, double sampling can be carried out for re-inspection of the item. If it still fails, the batch of aquatic products is judged to be unqualified.
7 Marking, packaging, transportation, storage
7.1 Marking
7.1.1 Aquatic products that have been approved to use the pollution-free agricultural product logo are allowed to use the pollution-free agricultural product logo. 7.1.2 The label should indicate the category name, quantity, production unit (or distribution unit), and fishing (repackaging) date of the aquatic product. 7.2 Packaging
Aquatic products should be packed in non-toxic, odorless, easy-to-wash boxes (baskets) or insulated boxes, and sufficient crushed ice should be placed in the box. The temperature of fresh aquatic products should be kept at 0℃～4℃, and the core temperature of frozen aquatic products should be lower than -18℃. 7.3 Transportation
Aquatic products are transported by refrigerated or insulated vehicles and ships. The temperature of fresh products should be kept at 0℃～4℃, and the core temperature of frozen products should be lower than -18℃. The transportation vehicles should be clean and hygienic, and should be prevented from being exposed to sunlight and contamination by harmful substances during transportation. 7.4 Storage
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GB18406.4—2001
7.4.1 Aquatic products should be stored in clean warehouses to prevent contamination by harmful substances. The temperature of fresh aquatic products should be kept at 0℃～4℃, and the core temperature of frozen products should be lower than -18℃.
7.4.2 Live aquatic products should be packaged, stored and transported according to breeding requirements. 71
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