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食品安全国家标准 藻类及其制品
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GB 19643-2016
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标准编号: GB 19643-2016 (GB19643-2016)
中文名称: 食品安全国家标准 藻类及其制品
英文名称: Hygienic standard for marine algae and algae products
行业: 国家标准
中标分类: X09
字数估计: 4,493
发布日期: 2016-12-23
实施日期: 2017-06-23
旧标准 (被替代): GB 19643-2005
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 19643-2016: 食品安全国家标准 藻类及其制品
GB 19643-2016 英文名称: Hygienic standard for marine algae and algae products
1 范围
本标准适用于可食用的藻类及其制品。
2 术语和定义
2.1 藻类
一类水生的没有真正根、茎、叶分化的最原始的低等植物。多数为海水藻类,如海带、紫菜、裙带菜、
羊栖菜等;少数为淡水藻类,如螺旋藻等。
2.2 藻类制品
以藻类为主要原料,添加或不添加辅料,经相应工艺加工制成的产品。
2.2.1 即食藻类制品
以藻类为主要原料,按照一定工艺加工制成的可直接食用的藻类产品。
2.2.2 藻类干制品
以藻类为主要原料,进行选剔、清洗等预处理,采用自然干燥或机械干燥的方法除去藻类组织中大
部分水分,添加或不添加辅料制成的产品。
3 技术要求
3.1 原料要求
原料应符合相应的食品标准和有关规定。
3.2 感官要求
感官要求应符合表1的规定。
3.3 污染物限量
污染物限量应符合GB 2762的规定。
3.4 微生物限量
3.4.1 致病菌限量应符合GB 29921的规定。
3.4.2 即食藻类制品微生物限量还应符合表2的规定。
a 样品的分析及处理按GB 4789.1执行。
b 仅限于即食藻类干制品。
3.5 食品添加剂
食品添加剂的使用应符合GB 2760的规定。
GB 19643-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Algae and Algae Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Technical Requirements ... 4
Foreword
This Standard replaced GB 19643-2005 Hygienic Standard for Marine Algae and Algae
Products, and the No.1 Amendment.
Compared with GB 19643-2005, this Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Algae and Algae
Products”;
--- Modify the scope;
--- Add the terms and definitions;
--- Modify the sensory indicators;
--- Modify the physical and chemical indicators;
--- Modify the microbial indicators.
National Food Safety Standard –
Algae and Algae Products
1 Scope
This Standard is applicable to the edible algae and algae products.
2 Terms and Definitions
2.1 Algae
A class of most primitive low aquatic plants that don’t have the real root, stem and leaf
differentiation. Most of them are marine algae, such as kelp, seaweed, wakame,
Sargassum fusiforme, etc.; few of them are freshwater algae, such as spirulina, etc.
2.2 Algae products
The products taking algae as the major raw materials, adding or not adding the
auxiliary materials, and made by corresponding processing technologies.
2.2.1 Instant algae products
The algae products taking algae as the major raw materials, made by certain
processing technologies, and can be eaten directly.
2.2.2 Algae dry products
The products taking algae as the major raw materials, gone through the ticking,
cleaning and the like pre-treatment; eliminating most of the moisture in the algae by
natural drying or mechanical drying processes; adding or not adding auxiliary materials.
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to the corresponding food standards and relevant
provisions.
3.2 Sensory requirements
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