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Relevant
documents:
1._
AOAC 952.13,
Arsenic in food ― Silver diethyldibocarbamate method
2._
AOAC 972.23,
Lead in fish ― Atomic absorption spectrophotometric method
3._
AOAC 973.34,
Cadmium in food ― Atomic absorption spectrophotometric method
4._
AOAC 983.20,
Mercury (methyl) in fish and shellfish ― Gas chromatographic method
5._
CXG 50, General
guideline on sampling
6._
CXC 52, Code of
practice for fish and fishery products
7._
CODEX STAN 192,
General standard for food additives
8._
EAS 12,
Drinking (potable water) — Specification
9._
EAS 38,
Labelling of pre-packaged foods — Requirements
10._
EAS 39, Hygiene
in the food and drink manufacturing industry ― Code of practice
11._
EAS 874,
Processing and handling of prawns or shrimps ― Code of practice
12._
ISO 4833-1,
Microbiology of food chain — Horizontal method for the enumeration of
microorganisms Part 1: Colony-count at 30 degrees C by the pour plate
technique
13._
ISO 6579,
Microbiology of food and animal feeding stuffs — Horizontal method for the
detection of Salmonella spp.
14._
ISO 6888 (all
parts), Microbiology of food and animal feeding stuffs — Horizontal method
for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)
— Part 1: Technique using Baird-Parker agar medium
15._
ISO 16649-3,
Microbiology of the food chain — Horizontal method for the enumeration of
beta-glucuronidase positive Escherichia
coli — Part 3: Detection and most probable number technique using
5-bromo-4-chloro-3-indolyl-ß-D-glucuronide
16._
ISO/TS 21872
(all parts), Microbiology of food and animal feeding stuffs — Horizontal
method for the detection of potentially enteropathogenic Vibrio spp.
17._
KS 1285:2012,
Specifications for fresh frozen prawns/shrimps
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