GB 2740-1994 Hygienic Standard for River Shrimp

GB 2740-1994 River Shrimp Hygiene Standard GB2740-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Hygienic standard for shrimp
Hygienic standard for shrimpSubject content and scope of application
This standard specifies the hygienic requirements and inspection methods for shrimp. This standard applies to artificially cultured or wild shrimp. 2 Reference standards
GB 2762
Standard for allowable amount of mercury in food
GB2763 Standard for residual amount of 666 and DDT in grain, vegetables and other foodsGB5009.17 Determination method for total mercury in foodGB 5009.19bzxZ.net
Determination method for residual amount of 666 and DDT in foodGB 5009.44
Analytical method for hygienic standard of meat and meat products3 Technical requirements
3.1 Sensory indicators
GB 2740—94
Replaces GB 2740—81
The shrimp body has the inherent color of various river shrimps, the shell is clear and transparent, the shrimp head and shrimp body are connected and not easy to fall off, the tail segment is flexible, and the meat is dense and has no peculiar smell.
3.2 Physical and chemical indicators
Physical and chemical indicators are shown in the following table:
Volatile basic nitrogen, mg/100g
Mercury (in Hg), mg /kg
Hexachlorocyclohexane, mg/kg
Drip boiling, mg/kg
4 Test methods
4.1 Volatile basic nitrogen shall be in accordance with GB5009.44. 4.2 Mercury shall be in accordance with GB5009.17.
4.3 Hexachlorocyclohexane and drip boiling shall be in accordance with GB5009.19. Approved by the Ministry of Health of the People's Republic of China on January 24, 1994. Instructions: According to GB2762 According to GB2763 According to GB2763 Implemented on August 1, 1994 Additional remarks: This standard was proposed by the Health Supervision Department of the Ministry of Health. GB2740-94 This standard was drafted by the Shanghai Food Hygiene Supervision and Inspection Institute and the Hubei Food Hygiene Supervision and Inspection Institute. The main drafters of this standard are Jiang Peizhen, Chen Min, Li Linfu and Yu Yanming. 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.
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