CODEX STAN 39-1981 Codex Standard For Dried Edible Fungi
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4D8BD971541944CE9FC09BD9EBB26F4C |
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文件大小(MB)： |
0.02 |
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页数： |
4 |
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文件格式： |
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日期： |
2004-12-24 |
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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 39 Page 1 of 4,CODEX STANDARD FOR DRIED EDIBLE FUNGI1,CODEX STAN 39-1981,1. SCOPE,This standard applies to dried fungi (including freeze-dried fungi), whole or sliced, of all,edible species, after preparation and packaging.2,2. DESCRIPTION,2.1 Definition of products,2.1.1 Whole dried fungi means the product obtained from cleaned and dried edible fungi.,Their stalks may be shortened.,2.1.2 Whole caps without stems.,2.1.3 Cut dried fungi means the product obtained from whole edible fungi sliced and dried, the,thickness of individual slices being 1-4 mm.,2.1.4 Other Styles,Any other presentation of the product shall be permitted provided that the product:,(a) is sufficiently distinctive from other forms of presentation laid down in this standard;,(b) meets all relevant requirements of this standard, including requirements relating to,limitations on defects, drained weight, and any other requirements in this standard,which are applicable to that style in the standard which most closely resembles the,style or styles intended to be provided for under this provision.,(c) is adequately described on the label to avoid confusing or misleading the,consumer.,2.2 Definition of defects,2.2.1 Damaged fungi means whole fungi, with more than quarter of the cap missing, or, in the,case of cut fungi, means fungi with more than one third of the total surface of the slice missing.,2.2.2 Carbonized fungi means whole or cut dried fungi with traces of carbonization on their,surface.,2.2.3 Maggot damaged fungi means fungi having holes caused by maggots.,2.2.4 Seriously maggot damaged fungi means fungi having four or more holes caused by,maggots.,1 Formerly CAC/RS 39-1970.,2 This standard also covers dried fungus Shii-ta-ke.,CODEX STAN 39 Page 2 of 4,2.2.5 Crushed fungi means parts of mushrooms passing through a sieve having a 5 x 5 mm,mesh.,2.2.6 Fallen-off stalks means stalks separated from the caps.,2.2.7 Organic impurities of vegetable origin means admixtures of other edible fungi, parts of,plants such as leaves, pine needles, etc.,2.2.8 Mineral impurities means those substances which, after ashing, remain as insoluble,residues in hydrochloric acid.,2.3 Main Species,All edible fungi permitted for sale by the competent authorities in the consuming countries.,3. ESSENTIAL QUALITY FACTORS,3.1 Raw material,The raw material used for the production of dried edible fungi shall meet the general,requirements set out in the General Standard for Edible Fungi and Fungus Products (CODEX,STAN 38-1981).,3.2 End Product,3.2.1 Dried Edible Fungi shall be healthy, i.e. not spoiled; of a colour, flavour and taste,appropriate for the species; clean, i.e. free of organic and mineral impurities; free, as far as,possible, from maggot damage and damage caused by insects; undamaged.,3.2.2 Dried Edible Fungi shall be properly dried and conform with the following:,Product Maximum water,content,Freeze-dried fungi 6% m/m,Dried (other than freeze-dried) fungi 12% m/m,Dried fungus Shii-ta-ke 13% m/m,3.3 Tolerances for Defects,3.3.1 A maximum of 25% m/m of fungi not satisfying the end-product requirements specified in,sub-section 3.2.1 is allowed.,3.3.2 Within the tolerance, provided for in sub-section 3.2.1, the following individual tolerances,shall apply:,Defects Tolerance,mineral impurities not more than 2% m/m,organic impurities of vegetable origin not more than 0.02% m/m except for,Shii-ta-ke,mushrooms for which the maximum,shall be 1% m/m,CODEX STAN 39 Page 3 of 4,maggot damaged fungi:,wild growing fungi not more than 20% m/m of total damage,Including serious damage,cultivated fungi not more than 1% m/m of total damage,including,not more than 0.5% m/m of serious damage,crushed fungi not more than 6% m/m,carbonized fungi not more than 2% m/m,damaged fungi not more than 20% m/m,fallen-off stalks shall be equal in number to caps, i.e. 1:1.,4. HYGIENE,4.1 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, Rev. 2 (1985) Codex,Alimentarius Volume 1), and other Codes of Practice recommended by the Codex Alimentarius,Commission which are relevant to this product.,4.2 To the extent possible in Good Manufacturing Practice, the product shall be free from,objectionable matter.,4.3 When tested by appropriate methods of sampling and examination, the product:,- shall be free from microorganisms in amounts which may represent a hazard to,health;,- shall be free from parasites which may represent a hazard to health; and,- shall not……
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