Codex Alimentarius

Codex 식품규격 검색

FAO·WHO 국제식품규격위원회(Codex)가 채택한 규격·지침·실행규범 401건의 영어 원문을 절 단위로 나눠 본문까지 찾고, 문서마다 한국어 번역(참고용 기계 번역, 순차 진행 중)을 함께 보여 줍니다. 원문은 매달 codex.fao.org 와 대조합니다(마지막 대조 2026.09.25).

14 조건에 맞는 문서

12 / 1 / 1 규격 / 지침 / 실행규범

3 소관 위원회

12 최근 5년(2022~2026) 채택·개정

종류 규격 지침 실행규범 기타 문서 잔류허용기준

일반 주제 위원회 식품위생 식품첨가물 식품오염물질 식품표시 농약잔류 영양·특수용도식품 분석·시료채취법

14건 · histamine (모두 포함 · 본문까지) · 관련도순 · 0.24초

문서	종류	소관 위원회	최종 개정	인용됨
Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated CXS 36-1981 내장 제거 전 및 내장 제거 후 급속냉동 어류 규격 3.4 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaened… 6 Hygiene …by the CAC; • shall not contain histamine that exceeds 20 mg/100 g. This applies only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families; and ii It is …	규격	수산물 CCFFP	2026 채택 1981	3
Standard for Canned Tuna and Bonito CXS 70-1981 참치 및 가다랑어 통조림 규격 3.3 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. 6 Hygiene …• no sample unit shall contain histamine that exceeds 20 mg per 100 g; • shall not contain any other substance including substances derived from microorganisms in amounts which may represent …	규격	수산물 CCFFP	2026 채택 1981	2
Standard for Canned Sardines and Sardine-Type Products CXS 94-1981 정어리 및 정어리류 통조림 규격 3.3 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. 6 Hygiene …• no sample unit shall contain histamine that exceeds 20 mg per 100 g; • shall not contain any other substance including substances derived from microorganisms in amounts which may represent …	규격	수산물 CCFFP	2026 채택 1981	2
Standard for Canned Finfish CXS 119-1981 어류 통조림 규격 3.3 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample units tested. 6 Hygiene …and • no sample unit shall contain histamine that exceeds 20 mg per 100 g. This applies only to species of the Scombridae, Clupeidae, Coryphaenidae, Scombresocidae and Pomatomidae families. • sha…	규격	수산물 CCFFP	2026 채택 1981	2
Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh CXS 165-1989 어류 필레, 어육 갈림살 및 필레와 어육 갈림살의 혼합물 급속냉동 블록 규격 3.4 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaened… 6 Hygiene …by the CAC; • shall not contain histamine that exceeds 20 mg/100 g in any sample unit. This applies only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae fami…	규격	수산물 CCFFP	2026 채택 1989	2
Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter CXS 166-1989 급속냉동 피시 스틱(피시 핑거), 피시 포션 및 피시 필레 - 빵가루 입힌 것 또는 반죽 입힌 것 규격 3.3 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaened… 6 Hygiene …by the CAC; • shall not contain histamine that exceeds 20 mg/100 g. This applies only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families; and • shall n…	규격	수산물 CCFFP	2026 채택 1989	3
Standard for Quick Frozen Fish Fillets CXS 190-1995 급속냉동 어류 필레 규격 3.4 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. This shall apply only to species of the Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Corypha… 6 Hygiene …by the CAC; • shall not contain histamine that exceeds 20 mg/100 g. This applies only to species of the Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families; and • sha…	규격	수산물 CCFFP	2026 채택 1995	2
Recommended Methods of Analysis and Sampling CXS 234-1999 분석 및 시료채취를 위한 권고 방법 PART II, SECTION II …19. Method performance criteria for histamine for fish and fishery products Examples of Minimum applicable LOD LOQ RSDR (%) no Provision ML (mg/100 g)	규격	분석·시료채취법 CCMAS	2026 채택 1999	170
Standard for Boiled Dried Salted Anchovies CXS 236-2003 삶은 건조 염장 멸치 규격 2.3 Handling practice …temperature to prevent deterioration, histamine formation, spoilage and bacterial growth prior to processing. The drying process must be sufficiently short to preclude the formation of Clostridium b… 3.4 Decomposition …not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested. 본문 3곳에서 찾음	규격	수산물 CCFFP	2026 채택 2003	-
Standard for Salted Atlantic Herring and Salted Sprat CXS 244-2004 염장 대서양 청어 및 염장 스프랫 규격 3.4 Decomposition …shall not contain more than 10 mg of histamine per 100 g of fish flesh based on the average of the sample unit tested. 6.2 Histamine No sample unit shall contain histamine that exceeds 20 mg per 100 g fish muscle. 본문 3곳에서 찾음	규격	수산물 CCFFP	2026 채택 2004	3
Standard for Fish Sauce CXS 302-2011 어간장 규격 6 Hygiene and handling …shall not contain more than 40 mg histamine /100 g of fish sauce in any sample unit tested.	규격	수산물 CCFFP	2024 채택 2011	3
Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish CXS 311-2013 훈제어, 훈제향 첨가 어류 및 훈제 건조 어류 규격 3.4 Decomposition …shall not contain more than 10 mg of histamine per 100 g fish flesh based on the average of the sample unit tested and all products in this standard shall be free from persistent and objectionable … 6.6 Histamine The product shall not contain histamine that exceeds 20 mg/100 g fish flesh in any sample unit tested. This applies only to susceptible species (e.g. Scombridae, Clupeidae, Engraulidae, Coryphaenidae,… 본문 3곳에서 찾음	규격	수산물 CCFFP	2024 채택 2013	3
Code of Practice for Fish and Fishery Products CXC 52-2003 어류 및 수산물 실행규범 CODE OF PRACTICE FOR …on how to minimize the risk of histamine build-up in fish and fishery prod- ucts through technical guidance for the control of histamine formation at key steps in the food chain from harvesti… CODE OF PRACTICE FOR …of scombrotoxin 9.1.3 Frozen storage (histamine) formation (Processing Steps 3 and 20) 126 9.1.4 Controlled thawing 10.1 Harvest vessel operations 141 (Processing Step 4) 127 본문 6곳에서 찾음	실행규범	수산물 CCFFP	2019 채택 2003	35
Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood CXG 73-2010 수산물 내 병원성 비브리오균(Vibrio) 속 제어에 관한 식품위생 일반원칙 적용 지침 4.4.5 Temperature control …Clostridium botulinum and histamine formers may also be hazards in addition to Vibrio spp. If this is the case, more strict temperature control, as close to 0ºC as possible, should be im…	지침	식품위생 CCFH	2010	2

출처: FAO and WHO, Codex Alimentarius (codex.fao.org). 새 출판본은 CC BY-NC-SA 3.0 IGO 조건으로 공개되어 있습니다. 본문은 원문 PDF 에서 글자만 뽑은 것이라 표·수식은 배치가 흐트러질 수 있으니, 수치는 원문 PDF 로 확인하세요.

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