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GB 10133: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 10133-2014 | English | 169 |
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3 days [Need to translate]
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National food safety standard -- Aquatic flavouring
| Valid |
GB 10133-2014
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| GB 10133-2005 | English | 239 |
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2 days [Need to translate]
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Hygienic standard for aquatic flavouring
| Obsolete |
GB 10133-2005
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| GB 10133-1988 | English | 199 |
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2 days [Need to translate]
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Hygienic standard of salted shrimp paste
| Obsolete |
GB 10133-1988
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PDF similar to GB 10133-2014
Basic data
| Standard ID | GB 10133-2014 (GB10133-2014) |
| Description (Translated English) | National food safety standard -- Aquatic flavouring |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | C53 |
| Classification of International Standard | 67.120.30 |
| Word Count Estimation | 7,752 |
| Date of Issue | 12/24/2014 |
| Date of Implementation | 5/24/2015 |
| Older Standard (superseded by this standard) | GB 10133-2005 |
| Regulation (derived from) | Health Planning Commission Bulletin 2014 No. 21 |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China |
| Summary | This Standard is applicable to aquatic condiments. |
GB 10133-2014: National food safety standard -- Aquatic flavouring
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
National food safety standard.Aquatic flavouring
National Standards of People's Republic of China
National Food Safety Standard
Fisheries seasoning
Issued on. 2014-12-24
2015-05-24 implementation
People's Republic of China
National Health and Family Planning Commission released
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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