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GB 10133-2014National food safety standard -- Aquatic flavouring (English PDF)

食品安全国家标准水产调味品

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Issued by

National Health and Family Planning Commission of the People's Republic of China

Level / Type

National · Mandatory

Issue date

December 24, 2014

Implementation date

May 24, 2015

Scope

GB 10133-2014 is the English-translated version of 食品安全国家标准水产调味品.

GB 10133-2014 — This standard applies to the Fisheries seasoning.

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Document preview — GB 10133-2014

National Standard of the People's Republic of China

ICS: 67.120.30
Classification: C 53
Replacing: GB 10133-2005

Issued by: National Health and Family Planning Commission of the People's Republic of China

Foreword
1 Scope
2 Definitions
2.1 Fisheries seasoning
3 Technical requirements
3.1 Requirements for raw materials
3.2 Sensory requirements
3.3 Limits of contaminants
3.4 Microbiological
3.5 Food Additives

Foreword

This standard replaces GB 10133-2005 "Fisheries condiment health standards." this standard compared with GB 10133-2005, the main changes are as follows.

--- Standard name was changed to "national food safety standards aquatic spices";

--- Modify the terms and definitions;

--- Modify the sensory requirements;

--- Modify the physical and chemical properties;

--- Modified microbiological limits.

National Food Safety Standard Fisheries seasoning

1 Scope

This standard applies to the Fisheries seasoning.

2 Definitions

2.1 Fisheries seasoning

Fish, shrimp, crabs and shellfish and other aquatic products as raw materials, processing technology made via the corresponding condiment, such as fish sauce, shrimp paste, shrimp sauce and oyster Oil.

3 Technical requirements

3.1 Requirements for raw materials

3.1.1 fish, shrimp, crabs, shellfish should meet the requirements of GB 2733.

3.1.2 Other raw materials shall comply with the relevant food standards and regulations.

3.2 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 Sensory requirements

Project requires test methods Taste, smell no odor State no visible mildew normal vision, no foreign matter Take appropriate samples in a white porcelain dish, under natural light, observation its status. Smell it, gargle with warm water, the taste of its products

3.3 Limits of contaminants

Limits of contaminants shall comply with the provisions of GB 2762.

3.4 Microbiological

3.4.1 pathogens limits shall comply with the provisions of GB 29921.

3.4.2 Microbiological shall comply with the provisions of Table 2.

Microbiological limits in Table 2 project and a limited sampling program ncm M Testing method Cfu/(CFU/g or CFU/mL) 5 2 104 105 GB 4789.2 Coliforms/(CFU/g or CFU/mL) 5 2 10 102 GB 4789.3 Plate Count Analysis and treatment of a sample according to GB 4789.1 and GB/T 4789.22 execution.

3.5 Food Additives

The use of food additives shall comply with the provisions of GB 2760.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 6 pages — is available in the English PDF.

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