CODEX STAN 3-1981(罐头中沙门氏菌的标准).pdf

CODEX STAN 3-1981 Page 1 of 5 CODEX STANDARD FOR CANNED SALMON CODEX STAN 3 - 1981 1. SCOPE This standard applies to canned salmon. 2. DESCRIPTION 2.1 PRODUCT DEFINITION 2.1.1 Canned Salmon is the product prepared from headed and eviscerated fish of any of the species listed below from which the fins and tails have been removed, and to which salt, water, salmon oil and/or other edible oils may have been added. - Salmo salar - Oncorhynchus nerka - Oncorhynchus kisutch - Oncorhynchus tschawytscha - Oncorhynchus gorbuscha - Oncorhynchus keta - Oncorhynchus masou 2.2 PROCESS DEFINITION Canned salmon is packed in hermetically sealed containers and shall have received a processing treatment sufficient to ensure commercial sterility. 2.3 PRESENTATION 2.3.1 Canned salmon shall consist of sections which are cut transversely from the fish and which are filled vertically into the can. The sections shall be packed so that the cut surfaces are approximately parallel with the ends of the container. 2.3.2 Any other presentation shall be permitted provided that it: (i) is sufficiently distinctive from the form of presentation laid down under 2.3.1; (ii) meets all other requirements of this standard; and (iii) is adequately described on the label to avoid confusing or misleading the consumer. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 SALMON The product shall be prepared from sound fish of the species in Section 2.1 and of a quality fit to be sold fresh for human consumption.