T/HBIQA 0003.7-2024 Active Group standards

T/HBIQA 0003.7-2024 Detection Methods for High Histamine Fish-Derived Components in Food - Part 7: Real-Time Fluorescent Polymerase Chain Reaction (PCR) for Scomberomorus Bluefin Sturgeon

Publish Date: 2024-08-15 Implement Date: 2024-10-15 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HBIQA 0003.7-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: General methods for food testing and analysis

Publish Date: 2024-08-15

Implement Date: 2024-10-15

Scope

Main technical content: This section specifies the real-time fluorescence PCR detection method for the blue spot horse mackerel components in food. This section is applicable to the qualitative detection of blue spot horse mackerel components in food. The minimum detection limit (LOD) specified in this section is 0.1% (by mass fraction).

Development Information

Same series standard

T/HBIQA 0003.1-2024 The Detection Methods for High Histamine Fish-Derived Components Commonly Found in Food Part 1: Using Real-Time Fluorescent Polymerase Chain Reaction (PCR) for Scombrocerca Lupus T/HBIQA 0003.2-2024 Detection Methods for High Histamine Fish-Derived Components in Food Part 2: Japanese Mackerel - Real-Time Fluorescent Polymerase Chain Reaction (RT-PCR) Method T/HBIQA 0003.3-2024 The Detection Methods for Common High Histamine Fish-derived Components in Food Part 3: Real-Time Fluorescent PCR Method for Sardines T/HBIQA 0003.4-2024 Methods for the Detection of High Histamine Fish-derived Components in Food - Part 4: Bonito - Real-Time Fluorescence PCR Method T/HBIQA 0003.5-2024 Food-borne histamine-rich ingredients commonly found in food: Detection method Part 5: Bamboo shark (H. armigera) real-time PCR method T/HBIQA 0003.6-2024 Methods for Detection of High Histamine Fish-derived Components in Food - Part 6: Bonito - Real-Time Fluorescence PCR Method

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