연어 통조림 규격

1Scope 번역 전

This standard applies to canned salmon.

2Description 번역 전

2.1Product definition 번역 전

Canned salmon is the product prepared from headed and eviscerated fish of any of the species listed below from which the fins and tails have been removed, and to which salt, water, salmon oil and/or other edible oils may have been added.

•Salmo salar

•Oncorhynchus nerka

•Oncorhynchus kisutch

•Oncorhynchus tschawytscha

•Oncorhynchus gorbuscha

•Oncorhynchus keta

•Oncorhynchus masou

2.2Process definition 번역 전

Canned salmon is packed in hermetically sealed containers and shall have received a processing treatment sufficient to ensure commercial sterility.

2.3Presentation 번역 전

a)Canned salmon shall consist of sections which are cut transversely from the fish, and which are filled vertically into the can. The sections shall be packed so that the cut surfaces are approximately parallel with the ends of the container.

b)Any other presentation shall be permitted provided that it:

i)is sufficiently distinctive from the form of presentation laid down under Section 2.3(a);

ii)meets all other requirements of this standard; and

iii)is adequately described on the label to avoid confusing or misleading the consumer.

3Essential composition and quality factors 번역 전

3.1Salmon 번역 전

The product shall be prepared from sound fish of the species in Section 2.1: “Product definition” and of a quality fit to be sold fresh for human consumption.

3.2Other ingredients 번역 전

All other ingredients used shall be of food-grade quality and conform to all applicable Codex standards.

3.3Final product 번역 전

Products shall meet the requirements of this standard when lots examined in accordance with Section 10: “Lot acceptance” comply with the provisions set out in Section 9: “Definition of defectives”. Products shall be examined by the methods given in Section 8: “Methods of analysis and sampling”.

4Food additives 번역 전

No additives are permitted in this product.

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,1 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

a)It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),2 the Code of practice for fish and fishery products (CXC 52-2003),3 the Code of hygienic practice for low-acid and acidified low-acid canned foods (CXC 23-1979)4 and other relevant Codex codes of hygienic practice and codes of practice.

b)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 21-1979).5

7Labelling 번역 전

In addition to the provisions of the General standard for labelling of pre-packaged foods (CXS 1-1985),6 the following specific provisions shall apply:

7.1Name of the food 번역 전

The name of the product shall be the designation appropriate to the species of the fish according to the law, custom or practice in the country in which the product is to be distributed.

7.2Packing medium 번역 전

The packing medium shall form part of the name of the food.

7.3Presentation 번역 전

The presentation provided for in Section 2.3(b) shall be declared in close proximity to the common name.

i It is recommended to consult regularly CXS 193-1995 for the maximum levels.

7.4Labelling of non-retail containers 번역 전

The labelling of non-retail containers should be in accordance with the General standard for the labelling of nonretail containers of foods (CXS 346-2021).7

8Methods of analysis and sampling 번역 전

8.1Sampling 번역 전

•Sampling of lots for examination of the final product as prescribed in Section 3.3: “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 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 evaluation 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)8 and the Guidelines for the sensory evaluation of fish and shellfish in laboratories (CXG 31-1999).9

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 salmon, or the packing medium 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/flavour 번역 전

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

9.3Texture 번역 전

•excessive mushy flesh uncharacteristic of the species in the presentation; or

•excessively tough flesh uncharacteristic of the species in the presentation; or

•honey combed flesh in excess of 5 percent of the net contents.

9.4Discolouration 번역 전

A sample unit affected by distinct discolouration indicative of decomposition or rancidity or by sulphide staining of the meat exceeding 5 percent of the net contents.

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 shall 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 an appropriate sampling plan with an AQL of 6.5;

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

•the average net weight and the average drained weight where appropriate of all sample units examined is not less than the declared weight or drained weight as appropriate, 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 contaminants and toxins in food and feed (CXS 193-1995).

2General principles of food hygiene (CXC 1-1969).

3Code of practice for fish and fishery products (CXC 52-2003).

4Code of hygienic practice for low-acid and acidified low-acid canned foods (CXC 23-1979).

5Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1979).

6General standard for labelling of pre-packaged foods (CXS 1-1985).

7General standard for the labelling of non-retail containers of foods (CXS 346-2021).

8Recommended methods of analysis and sampling (CXS 234 1999).

9Guidelines 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 salmon. Codex Alimentarius Standard, No. CXS 3-1981. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/ce0106en

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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