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GB 7096-2014: National Food Safety Standard -- Edible fungi
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB 7096-2014	English	169	Add to Cart	3 days [Need to translate]	National Food Safety Standard -- Edible fungi
GB 7096-2003	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for edible fungi
GB 7096-1996	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for edible fungi
GB 7096-1986	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for dried edible fungi

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. ...