Light vegetable testing SC/T 3209-2012

Preface: Tamsui is a cooked dried mussel made from fresh purple mussels, thick shell mussels, heavy mussels, jade mussels, etc., and processed through cleaning, steaming, meat extraction (rinsing), drying, and other processes. It is also known as Tamsui. This standard specifies the requirements, test methods, inspection rules, labeling, packaging, transportation, and storage of Tamsui. Handling of light vegetable testing, a professional seafood product inspection agency of Shanghai Standard Inspection Product Testing Co., Ltd., with CMA and CNAS qualifications. Detection scope: Purple mussels, thick shell mussels, heavy mussels, jade mussels, etc. are made into various types of light vegetables. Detection items for light vegetables: Sensory Requirement, Moisture, Salt, Net Content, Inorganic Arsenic, Acid Value, Peroxide Value, Total Plate Count, Coliform, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Label. Test standard: SC/T 3209-2012 Light vegetable; GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food; SC/T 3011-2001 Determination of Salt in Aquatic Products; JJF 1070-2005 Quantitative Packaging Product Net Content Metrological Inspection Rules; GB 5009.11-2014 National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods; GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in Foods; GB 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Foods; GB 4789.2-2016 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count; GB 4789.3-2016 National Food Safety Standard for Microbiological Examination of Food - Coliform Count; GB 4789.4-2016 National Food Safety Standard for Microbiological Examination of Food - Salmonella Examination; GB 4789.10-2016 National Food Safety Standard for Microbiological Examination of Food - Examination of Staphylococcus aureus; GB 4789.7-2013 National Food Safety Standard for Microbiological Examination of Food - Examination of Vibrio parahaemolyticus; GB 7718-2011 National Food Safety Standard - General Principles for the Labeling of Prepackaged Food. Sample requirement: 200g Test cycle: 5 working days Test price: according to specific test items

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