GB 2736-1994 Hygienic standard for freshwater fish

This standard specifies the hygienic requirements and inspection methods for freshwater fish. This standard applies to freshwater fish such as black carp, grass carp, silver carp, carp, bighead carp, bream (Brayhead bream), crucian carp, catfish, etc. GB 2736-1994 Freshwater fish hygienic standard GB2736-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Hygiene Standard for Fresh Water Fish
llygienic standard for fresh water fishSubject content and scope of application
This standard specifies the hygienic requirements and inspection methods for fresh water fish. GB 2736--94
Replaces GB 2736---81
This standard applies to fresh water fish such as black carp, grass carp, silver carp, carp, bream, crucian carp (bream with round head), catfish, etc. 2 Reference standards
GB2762
Standard for the allowable amount of mercury in food
Standard for the residual amount of 666 and DDT in grain, vegetables and other foodsGB2763www.bzxz.net
Standard for the allowable amount of fluoride in food
GB 4809
CB 4810
Standard for the allowable amount of total mercury in food
GB 5009.11 1
Method for the determination of total mercury in food
GB5009.17
Method for the determination of total mercury in food
GB5009.18 Method for the determination of fluoride in food
Method for the determination of 666 and DDT residues in foodGB 5009, 19
CB 5009.44
3 Technical requirements
3.1 Sensory indicators
Analysis methods for hygienic standards for meat and meat products Body surface: shiny, relatively complete scales that are not easy to fall off, mucus without turbidity, dense and elastic muscle tissue. Fish gills: gill filaments are clear, bright red or dark red, without peculiar smell, eyes: eyeballs are full, cornea is transparent or slightly turbid. Anus: tight or slightly protruding.
3.2 Physical and chemical indicators
Physical and chemical indicators are shown in the following table:
Volatile basic nitrogen, mg/100g
Multiply (in Hg), mg/kg
BHC, mg/kg
Drop boiling, mg/kg
Arsenic (in As), mg/kg
Fluorine + mg/kg
Approved by the Ministry of Health of the People's Republic of China in 1994-0124
According to GB2762
According to GB2763
According to GB4810
According to GB4809
Implemented in 1994-08-01
4 Inspection methods
4.1 Volatile basic nitrogen shall be implemented in accordance with GB5009.44. 4.2 Mercury shall comply with GB5009.17.
4.3 BHC and DDT shall comply with GB5009.19. 4.4 Arsenic shall comply with GB5009.11.
4.5 Fluorine shall comply with GB5009.18.
Additional remarks:
This standard is proposed by the Department of Health Supervision of the Ministry of Health. GB 2736-
This standard was drafted by Shanghai Food Hygiene Supervision and Inspection Institute, Jiangxi Food Hygiene Supervision and Inspection Institute, and Hubei Food Hygiene Supervision and Inspection Institute.
The main drafters of this standard are Jiang Peizhen, Chen Min, Wang Shan, and Li Linfu. This standard is interpreted by the Ministry of Health’s Food Hygiene Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health. 58
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