CODEX STAN 291-2010 Standard For Sturgeon Caviar
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ID： |
B82B88E4230243FBB0659000AFAAB6F0 |
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文件大小(MB)： |
0.04 |
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页数： |
5 |
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文件格式： |
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日期： |
2011-9-21 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 291-2010 Page 1 of 5,STANDARD FOR STURGEON CAVIAR,(CODEX STAN 291 – 2010),1. SCOPE,This standard applies to granular sturgeon caviar of the fish of the Acipenseridae family.,2. DESCRIPTION,2.1. DEFINITIONS,The following definitions are used in this standard:,Fish eggs: non-ovulated eggs separated from the connective tissue of ovaries. Ovulated eggs may be used from aquacultured sturgeons.,Caviar: the product made from fish eggs of the Acipenseridae family by treating with food grade salt.,2.2 PRODUCT DEFINITION,The product is prepared from fish eggs of sturgeon fishes belonging to the Acipenseridae family (four genera Acipenser, Huso, Pseudoscaphirhynchus and Scaphirhynchus and hybrid species of these genera). The eggs are of about one size and evenly and characteristically coloured according to the species used. Colour can vary from light grey to black or from light yellow to yellowish grey. Brownish and greenish shades are permissible. The product is made with addition of salt and is intended for direct human consumption. The salt content of the product is equal or above 3g/100g and below or equal to 5g/100g in the end product.,2.3 PROCESS DEFINITION,2.3.1 The product, after suitable preliminary preparation of the caviar, shall be subject to treatment or conditions sufficient to prevent the growth of spore and non-spore forming pathogenic microorganisms and shall comply with the conditions laid down hereafter. Ovulated eggs are harvested after hormonal induction of ovulation of the female. The eggs are appropriately treated to remove adhesive layer and to harden the shell. If hormones are used to produce ovulated eggs, they should be approved for use by the competent authority having jurisdiction.,The product shall be prepared by salting fish eggs with food grade salt. During packaging, storage and retail, the product temperature is between +2 and +4°C, whereas for wholesale business, including storage and transportation, the temperatures are between 0° and –4°C. Freezing as well as frozen storage of caviar is not permitted unless the deterioration of quality is avoided.,The product shall be packed in:,- metal tins coated inside with stable food lacquer or enamel;,- glass jars;,- other suitable food-grade containers.,2.3.2 Re-packaging of the product from larger to smaller containers under controlled conditions which maintain the quality and safety of the product shall be permitted. No mixing of caviar from different sturgeon species or lots shall be permitted.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 RAW MATERIAL,Caviar shall be prepared from fish eggs extracted from sound and wholesome sturgeons of biological species of the genera described in Section 2.2, which are of a quality fit to be sold fresh for human consumption.,3.2 SALT,Salt shall be of food grade quality and conform to all applicable Codex Standards.,CODEX STAN 291-2010 Page 2 of 5,3.3 FINAL PRODUCT,The product shall meet the requirements of the present Standard, when a lot examined in accordance with the requirements described in Section 10 complies with the provisions set out in Section 9.,The product shall be examined by the methods given in Section 8.,4. FOOD ADDITIVES,4.1 The use of colours and texturizing agents is not allowed.,4.2 Only those acidity regulators, antioxidants and preservatives listed in Table 3 of the Codex General Standard for Food Additives (CODEX STAN 192-1995), are permitted for use, under conditions of good manufacturing practices, in the products covered by this standard.,5. CONTAMINANTS,5.1 The products covered by this Standard shall comply with the Maximum Levels of the Codex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995) and the maximum residue limits for pesticides and veterinary drugs established by the CAC. In addition, the following specific provisions apply:,5.2 For caviar obtained from ovulated eggs, the treatment of the fish (e.g. with hormones) and the subsequent level of residues in the final product shall be in conformity with the relevant provisions in sub-section 6.3.2 Veterinary Drugs of the Code Of Practice for Fish and Fishery Products – (CAC/RCP 52-2003 section 6 – Aquaculture) in particular regarding the compliance with the MRL and the withdrawal time.,6. HYGIENE,6.1. It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969) and other relevant Codex Codes of Practice.,6.2. The products should comply with any microbiol……
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