This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food Macrobrachium rosenbergii. This standard applies to live and fresh Macrobrachium rosenbergii de Man, and other freshwater shrimps can also refer to this standard. NY 5158-2002 Pollution-free food Macrobrachium rosenbergii NY5158-2002 Standard download decompression password: www.bzxz.net

ECS 67. 120. 30
Agricultural Industry Standard of the People's Republic of China
NY 5158—2002
Pollution-free food,
2002-07-25
Macrobrachium rosenbergii
2002-09-01 implementation
Issued by the Ministry of Agriculture of the People's Republic of China
NY5158—2002
This standard was 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.
The drafting units of this standard are: the Aquatic Fish Germplasm Supervision, Inspection and Testing Center of the Ministry of Agriculture, Yangtze River Fisheries Research Institute of the Chinese Academy of Fishery Sciences, and the Pearl River Fisheries Research Institute. The main drafters of this standard are Zou Shiping, Xu Huanfa, Zhou Ruiqiong, Lu Maixin, and Ai Xiaohui. 1 Scope
Pollution-free food!
Macrobrachium rosenbergii
NY5158—2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food Macrobrachium rosenbergii. This standard applies to live and fresh Macrobrachium rosenbergii (Macrbraehzumosenherg!dt:Man). Other freshwater shrimps may also refer to this standard.
2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all the referenced documents with a date, all the subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For the referenced documents without a date, the latest versions shall apply to this standard. GB/T 5009.J1
Determination of total chlorine in food
GBT50092Determination of lead in food
GB/T 5009-151
Determination of chlorine in food
GB/T 5009-7Determination of total chlorine in foodVY50292001Pollution-free foodPork
NY 5031
NY S07C
Pollution-free foodWater quality for freshwater aquaculture
2002Pollution-free foodLimits of fishery drug residues in aquatic productsSC7T3303-1997Frozen and roasted
S0T 9001
SN 0208
SN 530
3 Requirements
31 Sensory requirements
Artificial sulfhydryl residue test method for the test of chloramphenicol residues in meat products by liquid chromatography 311 Live Macrobrachium rosenbergii
Live Macrobrachium rosenbergii has its own body color and luster, with yellow spots on the body, a well-proportioned body, normal body shape without deformity, active and vigorous, and no morbidity.
31 2 Fresh Macrobrachium rosenbergii Sensory requirements of fresh Macrobrachium rosenbergii See Table 1, Table 1 Sensory requirements of fresh Macrobrachium rosenbergii Muscle tissue 1 Body color of shrimp is light blue, without red change, and the nail luster is good 2 Body is scattered with brownish yellow spots (natural spots), and the body color is allowed to slightly darken 1 Shrimp is intact, and it is allowed to relax at any time. The connecting membrane can be broken 2 Shrimp body is allowed to have healed wounds and minor thorn abrasions, although there are minor defects or partial detachment of the tail. The smell is normal and there is no waste
The meat is firm and reproductive
Shrimp body cleaning: wood, sand and other foreign debris NY 5158—2002
32Safety index
Safety index of Macrobrachium rosenbergii is shown in Table 2.
Heat (in Aa)/(mg/kg)
(in Hg>/(lrg/k）
Lead (in 1b)/(mg/kg)
Storage (in Cd)/(ng/kg）
Misakizodone
Sulfonamides (total rat)/(mR/kg）
+Metal/(mg/kg）
4Test method
41Sensory inspection
Table 2 Safety index
Not detectable
Not detectable
4 1.1 In a well-lit, odor-free environment, place the sample on a white porcelain plate or stainless steel workbench for sensory inspection. When the quality of the product cannot be confirmed, conduct a boiling test. 4.1.2 Boiling test: Add 100ml of drinking water to a container that does not produce any odor. After the water is boiled, take about 100g of the sample, rinse it with clean water, put it in a container, cover it, boil it for 5 minutes, open it, remove the odor, and then taste the meat. 4.2 Determination of lead: Follow the provisions of GB/T5009.11. 4.3 Determination of mercury: Follow the provisions of GB/T5009.17. 4.4 Determination of lead: Follow the provisions of GB/T5009.12.
45 Determination of cadmium
According to the provisions of GB/T500915
46 Determination of furazolidone
According to the provisions of SN0530. bzxZ.net
4.7 Determination of sulfonamides
The determination of sulfamethoxazole and sulfadimethoxine shall be carried out in accordance with the provisions in Appendix C of SC/T3303-1997, and other sulfonamides shall be carried out in accordance with the provisions of SN0208
48 Determination of tert-butylamine
According to the provisions of Appendix A of SC/T3303-19974. 9 Determination of aminosuccinylcholine
The screening method shall be carried out in accordance with the provisions of Appendix A of NY1070-2002, and the determination of fluorine residue shall be carried out in accordance with the provisions of Appendix \ (phase chromatography) of NY5029-200!
5 Inspection rules
51 Batch rules and sampling methods
511 Batch rules
NY 5158—2002
Live prawns with different culture conditions in the same shrimp pond or farm are considered as inter-inspection batches, and fresh prawns with the same source and size are considered as one inspection batch.
5 1 2 Sampling methods
At least 30 tails are randomly selected from each batch of products for sensory inspection. At least 20 tails are randomly selected from each batch of products for safety index inspection. 5.13 Sample preparation
Take at least 20 tails, clean them, remove the shrimp heads, shrimp skins and intestinal glands, and obtain the whole shrimp meat, mince them separately, mix them evenly and set aside; the sample size is 400g: divided into two parts, one for inspection and the other as a reserved sample. 5.2 Inspection classification
Product inspection is divided into export inspection and type inspection. 5.2.1 Factory inspection
Each batch of products shall be subject to factory inspection. Factory inspection is performed by the producer, and the inspection items are sensory indicators. 5.2.2 Type inspection
Type inspection shall be conducted in any of the following situations. The inspection items are all the items specified in this standard. a) Newly built aquaculture of Macrobrachium rosenbergii; b) When the aquaculture conditions of Macrobrachium bismarckii change, which may affect the product quality; c) When the national quality supervision agency proposes a type inspection requirement; d) When there is a difference between the factory inspection and the previous type inspection; e) When normal production is stopped, periodic inspection shall be conducted at least once a year. 5.3 Judgment rules
5.31 The sensory inspection items of live Macrobrachium rosenbergii and fresh Macrobrachium rosenbergii shall all 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-picking are allowed. If there are still unqualified items, it shall be judged as unqualified.
532 If one of the safety indexes fails to meet the test results, the batch of products shall be deemed unqualified and shall not be retested. 6 Marking, packaging, transportation and storage
61 Marking
The name, producer and ex-factory date of Macrobrachium rosenbergii shall be indicated. 62 Packaging
6.21 Packaging materials
The packaging materials used shall be strong, clean, non-toxic and free of odor. 622 Packaging requirements
6 2 2 1 Live Macrobrachium rosenbergii
The packaging of live Macrobrachium rosenbergii shall ensure that it has sufficient oxygen and the water quality meets the requirements of NY5051. 6.2.2.2 Fresh Macrobrachium rosenbergii
Fresh Macrobrachium rosenbergii should be placed in a negative box or heat-insulated box that is easy to rinse. It should not be too full to ensure the freshness of Macrobrachium rosenbergii and the integrity of the shrimp. The shrimp should be placed in layers of ice and sealed with pre-ice to keep the shrimp temperature between 0 and 4 to avoid trampling or damaging the shrimp with sharp objects. The quality of ice should comply with the provisions of SC/T 9001.
63 Transportation
6.31 Live Macrobrachium rosenbergii should be transported in nylon bags filled with oxygen; the water quality for transporting live shrimp should comply with the provisions of NY5751, and anesthetics should not be used during transportation.
6.3.2 Fresh Macrobrachium rosenbergii should be transported by refrigerated or insulated ships, and the body temperature of the shrimp should be kept between 0℃ and 4℃. 633 The means of transport should be clean and hygienic, free of odor. During transportation, it should be protected from sunlight, insect pests, and contamination by harmful substances. It should not be close to or in contact with corrosive substances. 64 Storage 6.41 During the storage of live Macrobrachium rosenbergii, the required oxygen should be ensured. 642 During the storage of fresh Macrobrachium rosenbergii, the body temperature of the shrimp should be kept between 0℃ and 4℃. 643 The products should be kept clean, hygienic, free of odor, and in a warehouse with rodent-proof and anti-corrosion equipment to prevent contamination by pests and harmful substances and other damage.
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