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GB 5009.208-2016 Active
GB 5009.208-2016 National Standards for Food Safety: Determination of Biogenic Amines in Foods
Abstract
This standard specifies the method for determining the content of histamine, β-phenylethylamine, cadaverine, putrescine, histamine, octopamine, tyramine, agmatine, and spermidine in food.
This standard is applicable to the determination of biogenic amines in alcoholic beverages (wine, beer, yellow wine, etc.), condiments (vinegar and soy sauce), aquatic products (fish and their products, shrimp and their products), and meat.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB 5009.208-2016 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2017-06-23 |
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