T/HBIQA 0003.3-2024 Active Group standards

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

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 0003.3-2024

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 part specifies the real-time fluorescent PCR detection method for sardine-derived components in food. This part is applicable to the qualitative detection of sardine-derived components in food. The minimum detection limit (LOD) specified in this part 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 0003.4-2024 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 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

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