国际食品法典委员会水产及水产加工品专业委员会第34届会议概况  

General introduction of the 34^(th) session conference of the codex committee on fish and fishery products in Codex Alimentarius Commission

作　　者：朱文嘉[1] 李乐[2] 郭莹莹[1] 李振兴[3] 江艳华[1] 姚琳[1] 王联珠[1,4] 

机构地区：[1]中国水产科学研究院黄海水产研究所,青岛266071 [2]中国水产科学研究院,北京100141 [3]中国海洋大学,青岛266003 [4]全国水产标准化技术委员会水产品加工分技术委员会,青岛266071

出　　处：《食品安全质量检测学报》2016年第9期3830-3835,共6页Journal of Food Safety and Quality

摘　　要：本文概述了国际食品法典委员会水产及水产加工品专业委员会(CAC-CCFFP)第34届会议的基本情况、主要议题和标准制定情况,总结了鱼露加工操作规范、生鲜及速冻扇贝柱加工操作规范、鲟鱼子酱加工操作规范、水产及水产加工品标准中食品添加剂规定以及组胺限量规定和抽样计划等国际标准及相关研究的最新进展,提出了中国密切跟踪国际食品法典委员会(CAC)标准进展,重点关注虾或对虾罐头中食品添加剂磷酸的最大使用限量、鲟鱼子酱加工操作规范、水产品中组胺的限量、抽样方案和操作规范,进一步完善中国水产品加工标准化工作等措施建议。This paper briefly outlined the main issues regarding the formulation of current international standards for aquatic products at the thirty-fourth session conference of the codex committee on fish and fishery products in Codex Alimentarius Commission（CAC-CCFFP）,as well as the progress of the relevant standards formulation.The paper summarized the latest development of international standards and related researches,including code of practice for processing of fish sauce,standards and processing specifications for quick frozen scallop products,code of practice on the processing of sturgeon caviar,the food additive provisions in the standards for fish and fishery products,and the histamine safety limit provision and sampling plans,etc.It is suggested that China should closely follow the progress of CAC standards,focus on the maximum use of phosphoric acid for food additives in shrimp or prawns,operation specification on the processing of sturgeon caviar,the histamine safety limit provision and sampling plans,and further improve the aquatic products processing standardization in China.

关 键 词：国际食品法典 鲟鱼子酱 组胺 国际标准跟踪 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] D922.65[轻工技术与工程—食品科学与工程]