Standard No.:	GB/T 5009.45-2003
English Name:	Method for analysis of hygienic standard of fish and other aquatic products
Chinese Name:	水产品卫生标准的分析方法
Chinese Classification:	C53    Food sanitation
Professional Classification:	GB    National Standard
Issued by:	AQSIQ
Issued on:	2003-8-11
Implemented on:	2004-1-1
Status:	superseded
Superseded by:	GB 5009.237-2016 National Food Safety Standard - Determination of pH value of food GB 5009.228-2016 National Food Safety Standard - Determination of Volatile Basic Nitrogen in Food
Superseded on:	2017-3-1
Abolished on:	2017-03-01
Superseding:	GB/T 5009.45-1996 Method for analysis of hygienic standard of fish and other aquatic products
Language:	English
File Format:	PDF
Word Count:	1500 words
Price(USD):	184.0
Delivery:	via email in 1 business day

1 Scope This standard specifies method for the analysis of hygienic indexes of marine and aquatic products. This standard is applicable to the analysis of each hygienic index of marine and aquatic products. The detection limit of histamine in this method is 50mg/kg. 2 Normative References The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies. GB 2733 Hygienic Standard for Fresh and Frozen Marine Products of Animal Origin GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Foods GB/T 5009.15 Determination of Cadmium in Foods GB/T 5009.17 Determination of Total Mercury and Organic-mercury in Foods GB/T 5009.19 Determination of HCH and DDT Residues in Foods GB/T 5009.44-2003 Method for Analysis of Hygienic Standard of Meat and Meat Products Fresh Fish Category

Foreword I 1 Scope 2 Normative References 3 Inspection by Sensory Organs 4 Physical and Chemical Inspection 5 Examination by Sensory Organs 6 Physical and Chemical Inspection