X08 标志、包装、运输、贮存 标准查询与下载

SN/T 2204-2009 食品接触材料.木制品类.食品模拟物中五氯苯酚的测定.气相色谱-质谱法

本标准规定了食品接触材料的木制品中五氯苯酚在四种食品模拟物（水，3%乙酸溶液，10%乙醇溶液和橄榄油替代物95%乙醇溶液）中迁移量的气相色谱-质谱法测定方法。 本标准适用于与食品接触的木制品类中五氯苯酚在四种食品模拟物（水，3%乙酸溶液，10%乙醇溶液和橄榄油替代物95%乙醇溶液）中迁移量的测定。

Food contact materials.Wood materials.Determination of pentachlorphenol in food simulants.GC/MS method

SN/T 2203-2009 食品接触材料.木制品类.食品模拟物中多环芳烃的测定

本标准规定了食品接触材料木制品的食品模拟物中萘等16种多环芳烃的检测方法。 本标准适用于食品接触材料木制品的食品模拟物水、3%乙酸溶液、10%乙醇溶液、橄榄油替代物异辛烷中萘等16种多环芳烃的测定。

Food contact materials.Wood materials.Determination of polycyclic aromatic hydrocarbons in food simulants

SN/T 2202-2009 食品接触材料.蜡.食品模拟物中多环芳烃的测定

本标准规定了食品接触材料蜡的食品模拟物中萘等16种多环芳烃的检测方法。 本标准适用于食品接触材料蜡的食品模拟物中水、3%乙酸溶液、10%乙醇溶液、橄榄油替代物异辛烷中的萘等16种多环芳烃的测定。

Food contact materials.Wax.Determination of polycyclic aromatic hydrocarbons in food simulants

SN/T 2197-2009 食品接触材料.高分子材料.食品和食品模拟物中丙烯腈的测定.气相色谱法

本标准规定了食品和食品模拟物中丙烯腈单体的测定方法。 本标准适用于水性食品模拟物、脂肪性食品模拟物橄榄油、其他脂肪性食品模拟物、模拟物D（如：合成甘油三酯混合物、葵花籽油和玉米油）以及液体和固体食品（如饮料和软黄油）。 本标准中丙烯腈单体的含量表示为每千克食品或食品模拟物中含有丙烯腈的毫克数。 根据应用的检测条件（见8.2.3中注），本标准适用于食品模拟物中丙烯腈单体最低含量为0.005mg/kg～0.010mg/kg或者更低含量的定量测定。对于所提及的食品中丙烯腈单体测定，一般可以达到0.020mg/kg的测定低限。 注：本标准适用于15%（体积分数）酒精溶液中丙烯腈的检测，同时也适用于10%（体积分数）的酒精溶液。

Food contact materials.Polymer materials.Determination of acrylonitrile in food and food simulants.Gas chromatography

SN/T 2202-2008 食品接触材料 蜡 食品模拟物中多环芳烃的测定

本标准规定了食品接触材料蜡的食品模拟物中萘等16种多环芳烃的检测方法。 本标准适用于食品接触材料蜡的食品模拟物中水、3%乙酸溶液、10%乙醇溶液、橄榄油替代物异辛烷中的萘等16种多环芳烃的测定。

Food contact materials.Wax.Determination of polycyclic aromatic hydrocarbons in food simulants

SN/T 2196-2009 食品接触材料检验规程.活性及智能材料类

本标准规定了活性及智能食品接触材料类的抽样、检验、检验结果的判定和不合格的处置。 本标准适用于进出口活性及智能食品接触材料和制品的检验。

Rules for the inspection of food contact materials.Active and intelligent materials

YC/T 272-2008 卷烟联运平托盘电子标签应用规范

本标准规定了在卷烟成品物流环节中使用电子标签作为载体,存储和处理卷烟出库入库信息的技术要求、安装要求与操作流程等。 本标准适用于以联运平托盘(以下简称托盘)为载体的卷烟成品物流环节。

Radio frequency identification application criterion to flat pallets for transit of goods of tobacco industry

SN/T 2183-2008 食品接触材料 高分子材料 食品模拟物中甲醛的测定 分光光度法

本标准规定了食品模拟物中甲醛的测定方法。 本标准适用于与食品接触的高分子材料中甲醛（包括由六亚甲基四胺转化的甲醛）在四种食品模拟物（水，3%乙酸溶液，10%乙醇溶液和橄榄油）中迁移量的测定。

Food contact materials.Polymer materials.Determination of formaldehyde in food simuants.Spectrophotometry

SN/T 2184-2009 食品接触材料.高分子材料.食品模拟物中对苯二酸的测定.高效液相色谱法

本标准规定了食品模拟物中对苯二酸测定方法。 本标准适用于食品模拟物水、3%乙酸溶液、10%乙醇溶液、橄榄油和异辛烷中对苯二酸的测定。

Food contact materials.Polymer materials.Determination of terephthalic acid in food simulants.HPLC

SN/T 2183-2009 食品接触材料.高分子材料.食品模拟物中甲醛的测定 分光光度法

本标准规定了食品模拟物中甲醛的测定方法。 本标准适用于与食品接触的高分子材料中甲醛（包括由六亚甲基四胺转化的甲醛）在四种食品模拟物（水，3%乙酸溶液，10%乙醇溶液和橄榄油）中迁移量的测定。

Food contact materials.Polymer materials.Determination of formaldehyde in food simuants.Spectrophotometry

SN/T 2184-2008 食品接触材料 高分子材料 食品模拟物中对苯二酸的测定 高效液相色谱法

本标准规定了食品模拟物中对苯二酸测定方法。 本标准适用于食品模拟物水、3%乙酸溶液、10%乙醇溶液、橄榄油和异辛烷中对苯二酸的测定。

Food contact materials.Polymer materials.Determination of terephthalic acid in food simulants.HPLC

DIN EN 15664-1:2008 金属材料对人类用水的影响 金属释放评估用动态装备试验 第1部分 设计和操作

This European Standard specifies a procedure to determine the release of metals from metallic materials used in construction products intended to come into contact with drinking water1. The test can be used for three purposes: a) Assess a material as a reference material for a category of materials using the results of several investigations in different waters covering a broad range of water compositions. b) Assess a material for approval by way of comparative testing. c) Obtain data on the interaction of local water with a material.

Influence of metallic materials on water intended for human consumption - Dynamic rig test for assessment of metal release - Part 1: Design and operation; German version EN 15664-1:2008

GOST R 50803-2008 食品加工机械.牛奶贸易农场和接收站的牛奶储存和冷却用大容器.技术要求和安全参数

Food processing machinery. Tanks for cooling and storage of milk in milk-trade farms and reception stations. Technical requirements and safety parameters

ASTM F1356-08 控制新鲜和冷冻瘦肉和家禽病原体和其它微生物的辐照标准方法

The principal purpose of irradiation is to control (reduce the number of) pathogenic bacteria in fresh or frozen red meat and poultry to ensure the safety of these foods for human consumption. Irradiation significantly reduces the numbers of vegetative pathogenic bacteria such as Campylobacter, Escherichia coli, Listeria, Salmonella, Staphylococcus aureus, or Yersinia enterocolitica. The process also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii. The process may extend the shelf life of fresh red meat and poultry by reducing the numbers of viable, vegetative spoilage bacteria, such as Pseudomonas species. Radiation processing of fresh and frozen red meat and poultry is a critical control point (CCP) of a Hazard Analysis of Critical Control Points (HACCP) program. It serves as an important measure to control any residual risk from pathogenic microorganisms before the product reaches the consumer.1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry. Note 18212;The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). Note 28212;Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This practice covers absorbed doses used for inactivation of parasites and reduction of bacterial load in fresh and frozen red meat and poultry. Such doses are typically less than 10 kGy. 1.3 This practice addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms

GOST R 53072-2008 面包店产品包装.规范

Products bakery in wrapping. Specifications

SB/T 10447-2007 水果和蔬菜 气调贮藏原则与技术

本标准规定了水果和蔬菜的气调贮藏原则与技术。 本标准适用于各种水果和蔬菜（尤其是苹果、梨和香蕉）。气调贮藏具体应用到每种产品时，除了保持最佳的温度和相对湿度，氧气含量也低于正常水平的21%（体积分数），气体的分压也会降低。 气调贮藏时氧气的含量不能低于1.5%（体积分数），因为在缺氧状态下，水果和蔬菜会进行无氧呼吸，产生发酵作用，果实表面也会褐变。 二氧化碳含量的增加会导致二氧化碳含量过高8%～10%（体积分数），引发各种生理病害（二氧化碳伤害），从而导致产品质量的下降和重量的减少。

Fruits and vegetables.Principles and techniques of the controlled atmosphere method of storage

SB/T 10449-2007 番茄.冷藏和冷藏运输指南

本标准规定了番茄冷藏和冷藏运输之前的操作以及冷藏运输过程中的技术条件。 本标准不适用于加工用番茄。

Tomatoes.Guide to cold storage and refrigerated transport

SN/T 1995-2007 进出口食品冷藏、冷冻集装箱卫生规范

本标准规定了进出口食品冷藏、冷冻集装箱卫生规范。 本标准适用于进出口食品冷藏、冷冻集装箱检验。

Hygienic specifications of refrigerated containers for export and import food

SANS 933:2007 柑橘类水果出口用瓦楞板容器

Covers the components of a corrugated board container of the telescopic type to be used for the transportation (for export) of a nominal net mass of 15 kg of citrus fruit. Requirements are given for grammage, calliper, ply adhesion (dry and damp), flat-c

Corrugated board containers for the export of citrus fruit

SANS 708:2007 冷藏农场牛奶罐

Covers the requirements for two types and two classes of refrigerated tanks in which milk is cooled and stored on farms. It does not cover tanks that are subjected to pressure or vacuum.

Refrigerated farm milk tanks