This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food rainbow trout. This standard applies to live and fresh rainbow trout (Oncorhynchus mykiss Walbaum). NY 5160-2002 Pollution-free food rainbow trout NY5160-2002 Standard download decompression password: www.bzxz.net

iCS67.120.30
Agricultural Industry Standard of the People's Republic of China
NY5160—2002
Pollution-free Food
Published on July 25, 2002
Implemented on September 1, 2002
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 Hongzun
NY5160—2002
Published by China Standards Press
No. 16, Sanlihe North Street, Fuxingmenwai, Beijing
Postal Code Code: 100045
Tel: 6852394668517548
Printed by China Standards Press Qinhuangdao Printing Factory Issued by Xinhua Bookstore Beijing Distribution Office 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: 1550662-14643 Price 6.00 yuan Website bzcbs.com
Copyright All Rights Reserved. Infringements Will 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 Aquatic Products Standardization. Drafting units of this standard: Shanxi Fisheries Science Research Institute, National Aquatic Products Quality Supervision and Inspection Center. NY51602002
The main drafters of this standard are Ding Jianhua, Wang Lianzhu, Yang Mengke, Zuo Zhongyuan, Song Xiaofei, Qi Zhihong, Cui Songlin, Wen Guangming. 1 Scope
Pollution-free food
NY5160-2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food rainbow trout. This standard applies to live and fresh rainbow trout (Oncorhynchus mykiss Walbaum). 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. GB4789.1 General principles for food hygiene microbiological examination Salmonella examination
GB4789.4 Food hygiene microbiological examination Diarrhea-causing Escherichia coli examination
GB4789.6 Food hygiene microbiological examination GB4789.20 Food hygiene microbiological examination Aquatic food examination GB/T5009.11 Method for determination of total spores in food GB/T 5009.12
GB/T5009.15
Determination method of lead in food
Determination method of cadmium in food
Determination method of total mercury in food
GB/T5009.17
NY5051 Water quality for freshwater aquaculture of pollution-free foodSC/T3303—1997 Frozen roasted eel
SC/T9001 Artificial ice
Test method for residues of oxazolidinone in exported meatSN0197
Test method for residues of ten sulfonamides in exported meatSN0208
Test method for residues of furazolidone in exported meat by axillary chromatographySN0530
3 Requirements
3.1 Sensory requirements
Hongzun Sensory requirements are shown in Table 1.
Table 1 Sensory Requirements
Complete body shape, no pathology
Gill filaments are clear, bright red, pink or dark red, mucus is transparent and elastic
Normal fishy smell, no rancidity or peculiar smell Note: During the spawning period, the anus of the eagle fish is protruding and red and swollen, which is normal. NY5160--2002
Safety Index
See Table 2 for the safety index of rainbow eel.
As (as As)/mg/kg)
Lead (as Pb)/(mg/kg)
Cadmium (as Cd)/(mg/kg)
Mercury (as Hg)/(mg/kg)
Oxytetracycline/(mg/kg)
Sulfonamides/(mg/kg)
Furazolidone
Quindox
Diarrhea-causing Escherichia coli
Salmonella
Test method
4.1 Sensory test
Table 2 Safety index
Not detectable
Not detectable
Not detectable
Not detectable
Not detectable
Under an odorless and well-lit environment, place live fish samples in a bucket filled with clean water and fresh fish samples in a clean white porcelain plate or stainless steel plate for inspection.
4.2 Determination of total arsenic
According to the provisions of GB/T5009.11.
4.3 Determination of lead
According to the provisions of GB/T5009.12.
4.4 Determination of cadmiumbZxz.net
According to the provisions of GB/T5009.15.
4.5 Determination of mercury
According to the provisions of GB/T5009.17.
4.6 Determination of oxytetracycline
According to the provisions of Appendix A of SC/T3303-1997. 4.7 Determination of sulfonamides
The determination of sulfamethazine and sulfadimethoxine shall be carried out in accordance with the provisions of Appendix C of SC/T3303-1997, and the determination of other sulfonamides shall be carried out in accordance with the provisions of SN0208.
4.8 Determination of furazolidone
According to the provisions of SN0530.
4.9 Determination of quinolone
According to the provisions of SN0197.
4.10 Inspection of diarrhea-causing Escherichia coli
Follow the provisions of GB4789.6
4.11 Inspection of Salmonella
Follow the provisions of GB4789.4.
NY5160—2002
4.12 Inspection of insects, spiders and nematodes
Take 2 to 3 fish, wash them, remove the head, skin and internal organs, slice them, and inspect them under a microscope or place the fish slices on the insect inspection workbench and inspect them under the light. 5 Inspection rules
5.1 Batch rules and sampling methods
5.1.1 Batch rules
Live fish are inspected in batches with the same culture conditions in the same fish pond or farm; fresh fish are inspected in batches with the same source and size.
5.1.2 Sampling method
510 samples are randomly selected from each batch of products for sensory inspection. At least 3 samples are randomly selected 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 are at least 3 samples. After cleaning, the heads, bones and internal organs are removed, and the edible parts such as muscles are minced and mixed evenly for use. The sample volume is 400g and divided into two parts, one of which is used for inspection and the other is used as a reserved sample. 5.1.3.2 Samples for microbiological inspection
Perform according to 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 shall be subject to factory inspection. Factory inspection is carried out by the producer, and the inspection item is sensory. 5.2.2 Type inspection
Type inspection shall be conducted in any of the following circumstances. The inspection items are all the items specified in this standard. a) Rainbow trout raised in newly built farms:
b) When the conditions of rainbow trout breeding change, which may affect the product quality; when the national quality supervision agency proposes the inspection requirement:c
d) When there is a big difference between the factory inspection and the last inspection;e) During normal production, periodic inspection shall be conducted at least once a year. 5.3 Judgment rules
5.3.1 All the 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, and if there are still unqualified items, it shall be judged as unqualified. 5.3.2 If one indicator in the inspection results of safety indicators is unqualified, the batch of products shall be judged as unqualified and shall not be re-inspected. 6 Marking, packaging, transportation, storage
6.1 Marking
The product should be marked with the product name, production date and manufacturer. 6.2 Packaging
6.2.1 Packaging materials
The packaging materials should be strong, non-toxic and odorless, and the packaging containers should be easy to clean and watertight. 6.2.2 Packaging requirements
Fresh fish packaging, layer fish and ice, seal the top of the ice, keep the fish body temperature between 0℃～4℃. The ice used for preservation should comply with the provisions of SC/T9001. NY5160-2002
6.3 Transportation
6.3.1 Live fish should be transported by live fish transport vehicles or other transportation equipment with oxygenation devices. The water quality should comply with the provisions of NY5051 and the water temperature should be lower than 24℃.
6.3.2 Insulation and preservation measures should be taken for fresh fish transportation to keep the fish body temperature between 0C～4℃. The transportation vehicle should be clean, non-toxic and odorless to prevent transportation pollution.
6.4 Storage
6.4.1 Live fish can be temporarily kept in clean, non-toxic, odorless cement pools, aquariums and other water bodies with aeration. The water used for temporary keeping should comply with the provisions of NY5051.
Fresh fish should be stored at a temperature of 0℃～4℃. Copyright reserved. Infringement will be investigated.
Book number: 155066·2-14643
NY5160-2002
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