12.5. Fish-based complementary food products 12.5.1. Canned fish foods
1 Food value in 100g of product
Permissible levels Criteria and indices Measureme
nt units normed
marked Note
Mass concentration of dry substances
g 15-25 -
Protein g 8-15 +
Fat the same
5-11 +
Caloric content kcal
100-155 +
Table salt g, not more
than 0.4 +
Mineral substances:
iron mg
0.4-3.0 +
for enriched products
Vitamins:
thiamine В
1
mg 0.1-0.2
+ for enriched products
riboflavin В
2
the same 0.1-0.3
+ the same
Niacin the same
1-4 +
the same Starch
g, not more than
3 - entered
as thickener
Rice and wheat flour g, not more than
5 - the
same
2 Safety indices
Indices Permissible levels,
mgkg, not more than Note
Toxic elements:
lead 0.5 arsenic 0.5
cadmium 0.1 mercury 0.15
stannum 100
for canned foods in prefabricated tin tare
Antibioticsfor fish of pond and cage culture fishery:
tetracycline group not allowed
0.01 mgkg
Pesticides:
HCCH α, , - isomers
0.02 DDT and its metabolites
0.01
Polychlorinated biphenyls 0.5
Histamine 100 tunny,
mackerel, salmon,
herring nitrosamines
not allowed 0.001
Dioxins not allowed
Microbiological indices: Shall meet the requirements of industrial sterility for
tinned food of Group А
Microorganisms detected in canned foods
Spore-forming mesophilic aerobic and facultative anaerobic microorganisms
of Group B. subtilis not more than 11 cells in 1g cm
3
of product
Spore-forming mesophilic aerobic and facultative anaerobic microorganisms
of Group B. ereus and or B. polymyxa
not allowed
Mesophilic clostridium Meet the requirements of industrial sterility,
if detected mesophilic clostridium is not referred to C. botulinum and or C.
perfringens. In case of detection of mesophilic clostridium, their amount shall
not be more than 1 cell in 10g cm
3
of product.
Non-spore-forming microorganisms and or mold mushrooms and or
yeast. not allowed
Mold mushrooms, yeast, lactic acid microorganisms at seeding on these
groups not allowed
Spore-forming thermophilic aerobic, aerobic and facultative anaerobic
microorganisms not allowed
12.5.2. Fish-vegetable canned foods
1 Food value in 100g of product
Permissible levels Criteria and
indices Measuremen
t units normed
marked Note
Mass concentration of dry substances
g, not less than
17 - Protein g
1.5-6 +
Fat the same
1-6 +
Caloric content kcal
35-120 +
Table salt g, not more
than 0.4 +
Mineral substances:
iron mg by fish
canned foods -
Vitamins
by fish
canned foods Starch
g, not more than
3 - entered
as thickener
Rice and wheat flour
g, not more than
5 - the
same
2 Safety indices
Indices Permissible levels,
mgkg, not more than Note
Toxic elements:
lead 0.4 arsenic 0.2
cadmium 0.04 mercury 0.05
stannum 100
for canned foods in prefabricated tin tare
mycotoxins: by meat-vegetable canned
foods
Antibioticsfor fish of pond and cage culture fishery: tetracycline group
not allowed 0.01 mgkg
Pesticides:
HCCH α, , - isomers
0.02 DDT and its metabolites
0.01
Polychlorinated biphenyls 0.2
Histamine 40 tunny,
mackerel, salmon,
herring
Nitrates 150
for canned foods containing vegetables
nitrosamines not allowed
0.001
Dioxins not allowed
Microbiological indices: Shall meet the requirements of industrial sterility for
tinned food of Group А
Microorganisms detected in canned food products
Spore-forming mesophilic aerobic and facultative anaerobic microorganisms of
Group B. subtilis not more than 11 cells in 1g cm
3
of product.
Spore-forming mesophilic aerobic and facultative anaerobic microorganisms of
Group B. ereus and or B. polymyxa not allowed
Mesophilic clostridium Meet the requirements of industrial
sterility, if detected mesophilic clostridium is not referred to C.
botulinum and or C. perfringens. In case of detection of mesophilic
clostridium, their amount shall not be more than 1 cell in 10g cm
3
of product.
Non-spore-forming microorganisms and or mold mushrooms and or yeast.
not allowed Mold mushrooms, yeast, lactic acid
microorganisms at seeding on these groups not allowed
Spore-forming thermophilic aerobic, aerobic and facultative anaerobic microorganisms
not allowed
12.6. Children herbal instant teas
