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SN/T 1134-2002: Cup and saucer method of virginiamycin residues in the import and export of meat and meat products
Status: Obsolete
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 1134-2002 | English | 679 |
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Cup and saucer method of virginiamycin residues in the import and export of meat and meat products
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SN/T 1134-2002
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PDF similar to SN/T 1134-2002
Basic data | Standard ID | SN/T 1134-2002 (SN/T1134-2002) | | Description (Translated English) | Cup and saucer method of virginiamycin residues in the import and export of meat and meat products | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X22 | | Word Count Estimation | 17,117 | | Date of Issue | 2002-08-02 | | Date of Implementation | 2003-01-01 | | Regulation (derived from) | CNCA notice 2006. 6. 21 (Inspection and Quarantine announced on industry standards review and cleanup conclusions notification) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China | | Summary | This standard specifies the import and export of meat and meat products virginiamycin residues in sampling, sample preparation and saucer method. This standard applies to export frozen chicken virginiamycin residues test. | SN/T 1134-2002: Cup and saucer method of virginiamycin residues in the import and export of meat and meat products
---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.
Cup and saucer method of virginiamycin residues in the import and export of meat and meat products
People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard
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Import and export of meat and meat products in virginiamycin
Residue test method
Cup and saucer method
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Implementation
People's Republic
The General Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
The measurement method in this standard is in the "Test Method for Residual Substances in Livestock and Aquatic Foods" prepared by the Japanese Ministry of Health and Welfare in.1990.
The method of virginiamycin test is the same as the original method, and the specific operation method is slightly modified. After the test and verification, according to the requirements
Made an editorial change. Sampling and sample preparation methods are also developed in this standard.
The lower limit of determination is based on the international sensitivity to the amount of virginiamycin in the meat and the sensitivity of the assay.
Appendix A of this standard is a normative appendix, and Appendix B is an informative appendix.
This standard is proposed and managed by the National Certification and Accreditation Administration.
This standard was drafted. Tianjin Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China.
The main drafters of this standard. Wang Suqin, He Lin, Sun Wei, Chen Zihong.
This standard is the first industry standard for entry-exit inspection and quarantine.
stew -
Import and export of meat and meat products in virginiamycin
Residue test method
Cup and saucer method
range
This standard specifies the sampling, sample preparation and cup and saucer determination methods for the inspection of virginiamycin residues in meat and meat products for import and export.
This standard applies to the inspection of virginiamycin residues in frozen chicken meat.
抽样 Sampling and sample preparation
. Inspection lot
No more than 2,500 pieces for an inspection lot.
Goods in the same inspection lot should have the same characteristics, such as packaging, marking, origin, specifications and grades.
. Sample size
Batch sample minimum number of stews
1~25 1
26~100 5
101～250 10
251~500 15
501~1000 17
1001～2500 20
. Sampling method
The number of samples according to 2.2 is randomly selected and gradually opened.
At least one bag per piece is the original sample. If there is no small package or small package in each piece, but the weight of each bag exceeds 2kg, then a sterilizer can be used.
Cut no less than 100g of sample in each piece, mix and place in a clean container as a mixed sample. The total amount of the original sample is not less than 2kg.
Mark the mark and send it to the laboratory in time.
. Sample preparation
Take a representative sample from the original sample, grind the edible portion with a mincer, mix well, and divide it by four points.
Less than 500g, as a sample, placed in a clean container, sealed, marked with a mark.
. Sample storage
The sample was stored frozen below -18 °C.
Note. During the sampling and sample preparation operations, it is necessary to prevent changes in the residue content after the sample is contaminated.
Determination method
. Method summary
The virginiamycin remaining in the sample is extracted with ethanol, homogenized, centrifuged, and the supernatant is taken as a sample solution, and the supernatant and the conjunctival drying rod are taken.
Bacterial action, based on the diameter of the zone of inhibition and the standard curve, the residual amount of virginiamycin in the sample was calculated.
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