GB 10138-2005

Abolished

Hygienic standard for salted fish

盐渍鱼卫生标准

Standard Type

ICS

67.120.30

CCS

C53

Status

Abolished

Issue Date

2005-01-25

Implementation

2005-10-01

Centralized Committee

国家卫生健康委

Issuing Authority

中华人民共和国卫生部、中国国家标准化管理委员会

Application Summary AI generated

GB 10138-2005 specifies the hygienic requirements, including limits for contaminants, additives, and microbiological indicators, for salted fish products intended for human consumption. It applies to fish that have been preserved through salting, covering raw materials, processing, storage, and transportation in the Chinese food industry. This standard is used by food safety regulators and manufacturers to ensure the quality and safety of salted fish sold in domestic markets.

Related Standards

NY/T 628-2002 Dry salted duck NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 632-2002 Chilled pork NY/T 633-2002 Chilled mutton NY/T 1162-2006 Deer Velvet Slices GB/T 19477-2004 Operating procedures of cattle slaughtering GB/T 19478-2004 Operating procedure of chicken slaughtering GB/T 19480-2004 Terms of meat and meat products

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.