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

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。

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

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 1imit 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 1imit provision and sampling plans, and further improve the aquatic products processing standardization in China.