This standard specifies the quality requirements, test methods, inspection rules, marking, packaging, storage and transportation of pollution-free oyster mushrooms. This standard applies to fresh oyster mushrooms, including Pleurotus ostreatus, Pleurotus pulmonarius, Pleurotus cornucopiae, Pleurotus florida and Pleurotus pulmonarius. NY 5096-2002 Pollution-free food oyster mushrooms NY5096-2002 standard download decompression password: www.bzxz.net

ICS 67.80.20
Agricultural Industry Standard of the People's Republic of China
NY5096--2002
Pollution-free food
Issued on 2002-07-25
Implemented on 2002-09-01
Issued by the Ministry of Agriculture of the People's Republic of China
NY5096--2002
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. Foreword
The drafting unit of this standard: Agricultural Microbiology Center of China Microbiological Culture Collection Administration. The main drafters of this standard: Zhang Jinxia, ​​Jia Shenmao, Li Shigui, Jiang Ruibo, Zuo Xuemei. 216
1 Scope
Pollution-free food Oyster mushroom
NY 5096—2002
This standard specifies the quality requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free Oyster mushroom. This standard applies to fresh Oyster mushroom, including Pleurotus ostreatus, Pleurotus sapidus, Pleurotus cornucopiae, Pleurotus florida, Pleurotus pulmonarius and other five species. 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. GB/T 5009.11—1996
GB/T5009.12—1996
GB/T 5009.15-1996
GB/T 5009. 17-1996
GB/T5009.20-—1996
GB/T 5009.38—1996
Method for determination of total mercury in food
Method for determination of lead in food
Method for determination of cadmium in food
Method for determination of total mercury in food
Method for determination of organophosphorus pesticide residues in foodAnalytical methods for hygienic standards for vegetables and fruitsGB9687 Hygienic standard for polyethylene molded products for food packagingHygienic standard for polypropylene molded products for food packagingGB9688
GB/T 12530—1990
GB/T 12531--1990
3 Requirements
3.1 Sensory requirements
Should meet the requirements in Table 1.
Sampling methods for edible fungi
Determination of moisture content in edible fungi
Table 1 Sensory requirements for pollution-free oyster mushrooms
Moldy mushrooms
Insect frog mushrooms/(number of insect holes/kg)
Moisture content/%
With the unique color of oyster mushrooms; no sprouting hyphae on the surface, white hyphae are allowed in the central concave part of the cap and the base of the stipe; no lodging of the gills With the unique fragrance of oyster mushrooms
Dry and smooth, without slimy feeling
NY 5096—-2002Www.bzxZ.net
Hygiene indicators
Should meet the requirements in Table 2.
Arsenic (measured in As)
Lead (measured in Pb)
Hg (measured in Hg)
Cadmium (measured in Cd)
Carbendazim
Dichlorvos
2 Hygienic indicators of pollution-free oyster mushrooms
Indicators/(mg/kg)
Note: According to the "Regulations on Pesticide Management of the People's Republic of China", highly toxic and highly toxic pesticides shall not be used in the production of vegetables (including edible fungi). 4 Test methods
4.1 Inspection of sensory requirements
4.1.1 Observe the appearance, moldy mushrooms and the number of insect holes with the naked eye. Smell the odor.
4.1.3 Touch and feel the feel.
4.1.4 Moisture content shall be implemented in accordance with GB/T12531-1990. 4.2 Inspection of hygienic indicators
shall be carried out in accordance with the provisions of GB/T5009.11-1996. 4.2.2 Lead
shall be carried out in accordance with the provisions of GB/T5009.12-1996. 4.2.3 Mercury
shall be carried out in accordance with the provisions of GB/T5009.17-1996. 4.2.4 Cadmium
shall be carried out in accordance with the provisions of GB/T5009.15-1996. 4.2.5 Carbendazim
shall be carried out in accordance with the provisions of 4.7 of GB/T5009.381996. 4.2.6 Dichlorvos
shall be carried out in accordance with the provisions of GB/T5009.20-1996. 5 Inspection rules
5.1 Inspection classification
5.1.1 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances:
a) The national quality supervision agency or the competent industry department puts forward the type inspection requirement; the results of the two sampling inspections are quite different;
The production environment has changed significantly due to human or natural factors. c)
5.1.2 Delivery inspection
NY 5096—2002
Before delivering each batch of products, the producer shall conduct a delivery inspection. The delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching the certificate of conformity.
5.2 Batch rules
Oyster mushrooms from the same origin and harvested at the same time are regarded as one inspection batch. 5.3 Sampling method
5.3.1 Follow the provisions of GB/T12530.
5.3.2 The items filled in the inspection form should be consistent with the goods. If they are inconsistent with the goods and the packaging containers are seriously damaged, the delivery unit should re-arrange them before sampling.
5.4 Packaging inspection
Follow the provisions of Chapter 7.
5.5 Judgment rules
If any of the sensory indicators and hygiene indicators cannot meet the requirements, the batch of products will be judged as unqualified. 6 Marking
The markings and labels on the packaging should indicate the product name, producer, origin, net content and harvest date, etc. The handwriting should be clear, complete and accurate.
7 Packaging, transportation and storage
7.1 Packaging
7.1.1 The outer packaging (box, basket) should be firm, dry, clean, odorless, non-toxic, and convenient for loading and unloading, warehousing and transportation. The sanitary index of the inner packaging materials shall comply with the provisions of GB9687 or GB9688.
7.1.2 The packaging specifications and unit net content of each batch of oyster mushrooms reported for inspection shall be consistent. 7.1.3 Packaging inspection rules: The net content of each sample taken shall not be lower than the net content marked on the packaging. 7.2 Transportation
7.2.1 During transportation, the product shall be loaded and unloaded lightly to avoid mechanical damage. 7.2.2 The transportation vehicle shall be clean, sanitary, free of pollutants and debris. 7.2.3 Protect from sunlight and rain, and do not transport exposed. 7.2.4 Do not mix with toxic and harmful items or live animals. 7.2.5 Transport shall be carried out under low temperature conditions to maintain the good quality of the product. 7.3 Purchase and storage
During storage, the mushroom bodies shall not be squeezed, and they shall be loosely packed with good ventilation to prevent the mycelium from sprouting and the mushroom bodies from rotting. The temperature in the storage room shall be 1℃～4℃. 219
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