NY 5162-2002 Pollution-free food Swimming crab

This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food Swimming crab (Portunus trituberculatus). This standard applies to live products of Swimming crab (Portunus trituberculatus). NY 5162-2002 Pollution-free food Swimming crab (Portunus trituberculatus) NY5162-2002 Standard download decompression password: www.bzxz.net

ICS67.120.30
Agricultural Industry Standard of the People's Republic of China
NY51622002
Pollution-free food,
2002-07-25 Issued
Three-spotted swimming crab
2002-09-01 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
NY5162
This standard is 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 Standardization of Aquatic Products. The drafting unit of this standard: National Aquatic Product Quality Supervision and Inspection Center. The main drafters of this standard: Chen Yuanhui, Wang Lianzhu, Li Xiaochuan, Zhai Yuxiu, Shang Derong. 21
1Fanyuan
Pollution-free food
Portunus trituberculatus
NY 5162--2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food Portunus trituberculatus. This standard applies to live Portunus trituberculatus. 2Normative 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/T5009.12 Determination of lead in food GB/T5009.15 Determination of cadmium in food GB/T5009.17 Determination of total mercury in food GB/T5009.45-1996 Analytical methods for sanitary standards of aquatic products SC/T3303-1997 Frozen roasted eel
SN0208 Test method for ten sulfonamide residues in meat for export 3 Requirements
3.1 Requirements
See Table 1 for sensory requirements
3.2 Safety indicators
See Table 2 for the safety indicators of swimming crab.
Body color is normal and shiny, there is no stomach mark above the navel, it has the inherent freshness of live crabs, leg smell, no peculiar smell, gill filaments are clear, white or slightly coupled color, no peculiar smell, meat is tight and elastic, yellow and not flowing
Table 2 Safety Index
Inorganic stone (measured in As)/(mg/kg)
Mercury (measured in Hg)/(mg/kg)bzxZ.net
Lead (measured in Pb)/(mg/kg)
Cd (measured in Cd)/(mng/kg)
Sodium/(mg/kg)
Sulfonamides (total amount)/(mg/kg)
≤0.1 (farmed crabs)
≤0.1 (farmed crabs)
NY 5162-2002
4 Test method
4.1 Organ inspection
4.1.1 In a well-lit, odor-free environment, place the sample on a white sugar porcelain plate or a stainless steel workbench for sensory inspection. When sensory inspection is difficult to determine product quality, perform a boiling test. 4.1.2 Boiling test: Add 500mL~1000ml of drinking water to a container, boil the water, wash 2~3 whole crabs with clean water, put them in the container, cover it. After steaming for 5min~~8min, open the lid, smell the odor, and taste the meat. 4.2 Determination of inorganic arsenic
Perform according to Article 4.5 of GB/T5009.45-1996. 4.3 Determination of arsenic
Perform according to GB/T5009.17.
4.4 Determination of lead
Perform according to GB/T5009.12.
4.5 Determination
Perform according to GB/T5009.15.
4.6 Determination of oxytetracycline
Perform according to Appendix A of SC/T3303-1997. 4.7 Determination of sulfonamides
The determination of sulfamethazine and sulfadimethazine in sulfonamides shall be carried out according to .C5 of SC/T3303-1997, and other sulfonamides shall be carried out according to SN0208. The final result shall be calculated based on the total amount. 5 Inspection rules
5.1 Batch sampling method
5.1.1 Batch period
For farmed swimming crabs, the crabs harvested at the same time and under the same breeding conditions are considered as one inspection batch. For sea-caught swimming crabs, the crabs caught at the same time and placed in the same cabin are considered as one inspection batch. 5.1.2 Sampling method
Randomly select 5 to 10 crabs from each batch of products for sensory inspection. Randomly select at least 3 crabs from each batch of products for safety index inspection. 5.1.3 Sample preparation
After cleaning, take at least 3 swimming crabs, take the edible part (meat and gonads), mince and mix well and set aside: the sample volume is more than 400, divided into two parts, one for inspection and the other as a reserved sample. 5.2 Inspection classification
Product inspection is divided into factory inspection and type inspection. 5.2.1 Factory inspection
Each batch of products should be inspected by factory inspection. Factory inspection is performed by the producer, and the inspection items are sensory. 5.2.2 Type inspection
Type inspection should be carried out in any of the following situations. The inspection items are all the items specified in this standard. a) Newly built breeding farms or first-time breeding and first-time capture of swimming crabs from a certain sea area b) When the breeding conditions or sea environment of swimming crabs change, which may affect the product quality; when the national quality supervision agency proposes a type inspection requirement: d) During normal production, at least one periodic inspection shall be carried out every year. 5.3 Judgment rules
NY5162—2002
5.3.1 All items inspected in the sensory inspection 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 the safety indicators is unqualified, the batch of products shall be judged as unqualified and shall not be re-inspected. 6 Marking, packaging, transportation and storage
6.1 Marking
The name, producer and date of manufacture of the swimming crab shall be clearly indicated. 6.2 Packaging
6.2.1 Packaging materials
The packaging materials used shall be strong, clean, non-toxic and free of odor. 6.2.2 Packaging requirements
Tie the crab legs tightly and place the live crabs with their abdomens facing downwards in an orderly manner in the container. The packaging materials shall be hygienic and clean. 6.3 Transportation
6.3.1 Live crabs shall be transported in a low-temperature and clean environment. 6.3.2 The means of transportation shall be clean and hygienic, free of odor. During transportation, they shall be protected from sunlight, insect pests and contamination by harmful substances. They shall not be close to or in contact with corrosive substances.
6.4 Storage
Live swimming crabs shall be temporarily raised and stored in a clean environment to prevent contamination by harmful substances and other damage. 2.17
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