정어리 및 정어리류 통조림 규격

1Scope 번역 전

This standard applies to canned sardines and sardine-type products packed in water or oil or other suitable packing medium. It does not apply to speciality products where fish content constitutes less than

50percent m/m of the net contents of the can.

2Description 번역 전

2.1Product definition 번역 전

Canned sardines or sardine-type products are prepared from fresh or frozen fish of the following species:

•Amblygaster sirm (formerly known as Sardinella sirm)

•Clupea harengus

•Engraulis anchoita

•Engraulis mordax

•Engraulis ringens

•Etrumeus sadina (formerly known as Etrumeus teres)

•Ethmidium maculatum

•Hyperlophus vittatus

•Nematalosa vlaminghi

•Opisthonema oglinum

•Sardina pilchardus

•Sardinella aurita

•Sardinella brasiliensis

•Sardinella fimbriata

•Sardinella gibbosa

•Sardinella lemuru

•Sardinella longiceps

•Sardinella maderensis

•Sardinops melanostictus

•Sardinops ocellatus

•Sardinops sagax (S. melanostictus, S. ocellatus, S. neopilchardus and S. caeruleus belong to S. sagax)

•Sprattus sprattus

•Strangomera bentincki (formerly known as Clupea bentincki)

Head and gills shall be completely removed; scales and/or tail may be removed. The fish may be eviscerated. If eviscerated, it shall be practically free from visceral parts other than roe, milt or kidney. If ungutted, it shall be practically free from undigested feed or used feed.

2.2Process definition 번역 전

The products are packed in hermetically sealed containers and shall have received a processing treatment sufficient to ensure commercial sterility.

2.3Presentation 번역 전

Any presentation of the product shall be permitted provided that it:

•contains at least two fish in each can;

•meets all the requirements of this standard;

•is adequately described on the label to avoid confusing or misleading the consumer; and

•contains only one fish species.

3Essential composition and quality factors 번역 전

3.1Raw material 번역 전

The products shall be prepared from sound fish of the species listed under Section 2.1: “Product definition” which are of a quality fit to be sold fresh for human consumption.

3.2Other ingredients 번역 전

The packing medium and all other ingredients used shall be of foodgrade quality and conform to all applicable Codex standards.

3.3Decomposition 번역 전

The products shall not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested.

3.4Final product 번역 전

Products shall meet the requirements of this standard when lots examined in accordance with Section 9: “Lot acceptance” comply with provisions set out in Section 8: “Definition of defectives”. The products shall be examined by the methods given in Section 7: “Sampling, examination and analysis”.

4Food additives 번역 전

Only certain Table 3 acidity regulators, emulsifiers, gelling agents, stabilizers and thickeners as indicated in Table 3 of the General standard for food additives (CXS 192-1995)1 are acceptable for use in foods conforming to this standard. The flavourings used in products covered by this standard should comply with the Guidelines for the use of flavourings (CXG 66-2008).2 Only natural flavouring substances, natural flavouring complexes and smoke flavourings are permitted in products covered by this standard.

STANDARD FOR CANNED SARDINES AND SARDINE-TYPE PRODUCTS (CXS 94-1981)

5Contaminants 번역 전

The products covered by this standard shall comply with the maximum levels of the General standard for contaminants and toxins in food and feed (CXS 193-1995).i,3 The products covered by this standard shall comply with the maximum residue limits for pesticides and/or veterinary drugs established by the Codex Alimentarius Commission (CAC).

6Hygiene 번역 전

It is recommended that the products covered by the provisions in the standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),4 the Code of practice for fish and fishery products (CXC 52-2003),5 the Code of hygienic practice for low-acid and acidified low-acid canned foods (CXC 23-1979)6 and other relevant Codex codes of hygienic practice and codes of practice. The products should comply with any microbiological criteria established in accordance with the Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).7 When tested by appropriate methods of sampling and examination as prescribed by the Codex Alimentarius Commission (CAC), the product:

•shall be free from microorganisms capable of development under normal conditions of storage;

•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 a hazard to health in accordance with standards established by the CAC; and

•shall be free from container integrity defects which may compromise the hermetic seal.

7Labelling 번역 전

In addition to the provisions of the General standard for the labelling of pre-packaged foods (CXS 1-1985),8 the following specific provisions apply:

7.1Name of the food 번역 전

The name of the product shall be:

•“Sardines” (to be reserved exclusively for Sardina pilchardus (Walbaum)); or

•“X sardines” where X is the name of a country, a geographical area, the species, or the common name of the species, or any combination of these elements in accordance with the law and custom of the country in which the product is sold, and in a manner not to mislead the consumer.

The name of the packing medium shall form part of the name of the food. If the fish has been smoked or smoke flavoured, this information shall appear on the label in close proximity to the name. In addition, the label shall include other descriptive terms that will avoid misleading or confusing the consumer.

i It is recommended to regularly consult General standard for contaminants and toxins in food and feed (CXS 193-1995) for the maximum levels.

7.2Labelling of non-retail containers 번역 전

The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).9

8Methods of analysis and sampling 번역 전

8.1Sampling 번역 전

•Sampling of lots for examination of the final product as prescribed in Section 3.4: “Final product” shall be in accordance with an appropriate sampling plan with an AQL of 6.5.

•Sampling of lots for examination of net weight and drained weight where appropriate shall be carried out in accordance with an appropriate sampling plan meeting the criteria established by the CAC.

8.2Examination 번역 전

8.2.1Sensory and physical examination 번역 전

Samples taken for sensory and physical examination shall be assessed by persons trained in such examination and in accordance with the Recommended methods of analysis and sampling (CXS 234-1999)10 and the Guidelines for the sensory evaluation of fish and shellfish in laboratories (CXG 31-1999).11

8.3Analysis 번역 전

For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999) relevant to the provisions in this standard shall be used.

9Definition of defectives 번역 전

A sample unit will be considered defective when it exhibits any of the properties defined below:

9.1Foreign matter 번역 전

The presence in the sample unit of any matter, which has not been derived from the fish or the packing media, does not pose a threat to human health, and is readily recognized without magnification or is present at a level determined by any method including magnification that indicates non-compliance with good manufacturing and sanitation practices.

9.2Odour or flavour 번역 전

A sample unit affected by persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity.

9.3Texture 번역 전

•Excessively mushy flesh uncharacteristic of the species in the presentation.

•Excessively tough or fibrous flesh uncharacteristic of the species in the presentation.

STANDARD FOR CANNED SARDINES AND SARDINE-TYPE PRODUCTS (CXS 94-1981)

9.4Discolouration 번역 전

A sample unit affected by distinct discolouration indicative of decomposition or rancidity or by sulphide staining of more than 5 percent of the fish by weight in the sample unit.

9.5Objectionable matter 번역 전

A sample unit affected by struvite crystals – any struvite crystal greater than 5 mm in length.

10Lot acceptance 번역 전

A lot will be considered as meeting the requirements of this standard when:

•the total number of defectives, as classified according to Section 9: “Definition of defectives”, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5;

•the total number of sample units not meeting the presentation defined in Section 2.3: “Presentation” does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5;

•the average net weight or the average drained weight where appropriate of all sample units examined is not less than the declared weight, and provided there is no unreasonable shortage in any individual container; and

•the food additives, hygiene and labelling requirements of Section 4: “Food additives”, Section 6: “Hygiene” and Section 7: “Labelling” are met.

REFERENCED TEXTS 번역 전

1General standard for food additives (CXS 192-1995).

2Guidelines for the use of flavourings (CXG 66-2008).

3General standard for contaminants and toxins in food and feed (CXS 193-1995).

4General principles of food hygiene (CXC 1-1969).

5Code of practice for fish and fishery products (CXC 52-2003).

6Code of hygienic practice for low-acid and acidified low-acid canned foods (CXC 23-1979).

7Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).

8General standard for the labelling of pre-packaged foods (CXS 1-1985).

9General standard for the labelling of non-retail containers of foods (CXS 346-2021).

10Recommended methods of analysis and sampling (CXS 234-1999).

11Guidelines for the sensory evaluation of fish and shellfish in laboratories (CXG 31-1999).

Codex Alimentarius

A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.

Codex Secretariat Contacts

codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO

Food and Agriculture Organization of the United Nations Rome, Italy

FAO and WHO. 2026. Standard for canned sardines and sardine-type products. Codex Alimentarius Standard, No. CXS 94-1981. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/ce0116en

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or the World Health © FAO and WHO, 2026

Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

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