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GB 7096-2014 English PDF

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GB 7096-2014: National Food Safety Standard -- Edible fungi
Status: Valid

GB 7096: Evolution and historical versions

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB 7096-2014	English	169	Add to Cart	3 days [Need to translate]	National Food Safety Standard -- Edible fungi	Valid	GB 7096-2014
GB 7096-2003	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for edible fungi	Obsolete	GB 7096-2003
GB 7096-1996	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for edible fungi	Obsolete	GB 7096-1996
GB 7096-1986	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for dried edible fungi	Obsolete	GB 7096-1986

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Basic data

Standard ID	GB 7096-2014 (GB7096-2014)
Description (Translated English)	National Food Safety Standard -- Edible fungi
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Classification of International Standard	67.080.20
Word Count Estimation	7,762
Date of Issue	12/24/2014
Date of Implementation	5/24/2015
Older Standard (superseded by this standard)	GB 7096-2003; GB 11675-2003
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 mushroom and its products.

GB 7096-2014: National Food Safety Standard -- Edible fungi

---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.Edible fungi National Standards of People's Republic of China National Food Safety Standard Mushroom and its products Published 2014-12-24 2015-05-24 implementation People's Republic of China National Health and Family Planning Commission issued

Foreword

This standard replaces GB 7096-2003 "mushroom health standards" and GB 11675-2003 "white fungus health standards." Compared with this standard GB 7096-2003, GB 11675-2003, the main changes are as follows. --- standard name was changed to "national food safety standards mushroom and its products"; --- modify the range; --- increased terms and definitions; --- modify the sensory requirements; --- modify the physical and chemical indicators; --- an increase of microbiological indicators limited demand instant mushroom products. National Food Safety Standard Mushroom and its products

1 Scope

This standard applies to products and edible fungi.

2 Terms and Definitions

2.1 mushroom Large edible fungi. Most of Basidiomycetes, such as Agaricus bisporus mushroom, mushroom, Boletus like. A small number of ascomycetes, such as morels, Block monocytogenes. 2.2 Edible Fungus Edible fungi as main raw materials, processing technology made by the relevant food comprising dried edible fungus products, edible fungus pickled products, ready to eat food Products with bacteria. 2.2.1 Dried mushroom products Edible fungi as main raw materials, edible products pretreated, drying process made. 2.2.2 marinated mushroom products Edible fungi as main raw materials, edible products pretreated, pickled and other processes made. 2.2.3 instant mushroom products Edible fungi as main raw materials, processing technology made by the relevant mushroom article can be eaten directly.

3 Technical requirements

3.1 Requirements for raw materials Raw materials shall comply with the relevant food standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Color products with proper color Taste, smell has the product should taste and smell The state has the product should state, no normal vision visible foreign matter, no mildew, no insects Proper amount of sample was placed on white porcelain Was observed under natural light and color status. Smell it with warm water Mouthwash, which product taste 3.3 Physical and Chemical Indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Water/(g/100g) ≤ mushrooms dry products White fungus products dry ≤ Other edible mushrooms dry goods ≤ GB 5009.3 BKA/(mg/kg) White fungus and its products ≤ 0.25 GB/T 5009.189 3.4 pollutant limit Pollutant limits should comply with the provisions of GB 2762. 3.5 MRL Pesticide residues shall comply with the provisions of GB 2763. 3.6 Microbiological Instant mushroom products pathogen limits should be consistent with GB 29921-eat fruit and vegetable products in the class. 3.7 Food Additives The use of food additives should comply with the provisions of GB 2760.

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