was officially released on August 10. The introduction of this standard fills in the blank of industry standard, which is of great significance for standardizing industry operation, ensuring product quality, protecting consumers’ right to know and promoting the healthy development of salmon industry.
salmon is an important high economic value fish in the world. Because of its rich nutrition, fresh and tender meat, it is favored by consumers at home and abroad, and is an important species in international trade of aquatic products. In recent years, the consumption of salmon in the Chinese market has continued to increase. However, due to the lack of current standards, unnecessary differences and concerns about safety risks have been caused, which has caused adverse effects on the industry and market. In this regard, China aquatic products circulation and Processing Association, together with the member units of salmon branch, qinghaiminze Longyangxia ecological aquaculture Co., Ltd., and Shanghai Heyu Frozen Food Co., Ltd The unit set up a standard drafting group, after full investigation and soliciting opinions, strictly grasped the key control points, combined with the scientific support of experts and the practice of the enterprise, it passed the standard examination and approval smoothly.
it is understood that the standard clearly defines salmon based on scientific classification and nomenclature. The standard stipulates that “salmon is the general name of salmon, including Atlantic salmon, rainbow trout, silver salmon, king salmon, red salmon, autumn salmon, pink salmon, etc. At the same time, the parasite is strictly regulated. According to the life history of nematode, trematode and tapeworm, which are harmful to human health in aquatic products in China, and referring to the requirements of parasites in ready to eat aquatic products in gb10136, the stages of infection (metacercaria of trematodes, larvae of nematodes and sparganum TAENIAE) of the three parasites are limited. In addition, the product label should be clearly required, and the origin and species name of raw fish should be marked to let consumers know where the raw fish come from and know the trade name and species name of the product. In addition, the standard also makes strict requirements on the sensory index, physical and chemical index, safety and health index of the product.
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