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MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT
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SOCIALIST REPUBLIC OF VIETNAM
Independence - Freedom - Happiness
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No.07/2018/TT-BNNPTNT
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Hanoi, July 10, 2018
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CIRCULAR
ON INSPECTION OF IMPURITIES IN SHRIMPS AND SHRIMP PRODUCTS
Pursuant
to the Law on Food Safety dated June 17, 2010;
Pursuant
to the Law on Penalties for administrative violations dated June 20, 2012;
Pursuant
to Decree No.15/2017/ND-CP dated February 17, 2017 of the Government on
functions, duties, rights and organizational structure of the Ministry of
Agriculture and Rural Development;
Pursuant
to Decision No.2419/QD-TTg dated December 13, 2016 of the Prime Minister
approving schemes on control and prevention of acts of injecting impurities
into raw shrimps and producing and trading in shrimp products containing
impurities;
At
the request of the Director of National Agro
Forestry Fisheries Quality Assurance Department,
The
Minister of Agriculture and Rural Development promulgates a Circular on
inspection of impurities in shrimps and shrimp products.
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GENERAL PROVISIONS
Article
1. Scope
This Circular
provides for inspection of impurities in shrimps and shrimp products
(hereinafter referred to as “shrimps”), responsibilities and rights of relevant
regulatory agencies, organizations and individuals.
Article
2. Regulated entities
This Circular applies
to organizations and individuals (hereinafter referred to as “facilities’) purchasing,
maintaining, preparing, processing, transporting and selling shrimps under management
of the Ministry of Agriculture and Rural Development, competent authorities and
relevant organizations and individuals.
Article
3. Definition
For the purpose of
this Circular, the terms below shall be construed as follows:
1. “impurities” mean
substances not considered natural components of shrimps.
2. “injecting
impurities into shrimps” means intentionally immersing or soaking shrimps
in impurities or stuffing or injecting impurities into shrimps in pursuit of
increasing volume, size and changing natural structure of shrimps for the
purpose of commercial fraud, including presentation, donation and exchange.
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4. “impurity-related
violations" mean performance of one of the acts prescribed in Clause 2
Article 3 herein.
Article
4. Inspection authorities and inspection mode
1. Inspection
authorities
a) Inspection
authorities affiliated to the Ministry of Agriculture and Rural Development
include the Inspectorate of Ministry of Agriculture and Rural Development and
National Agro Forestry Fisheries Quality Assurance Department.
b) Local inspection
authorities include Inspectorate of Agriculture and Rural Development
Department, National Agro Forestry Fisheries Quality Assurance Sub-Department
and other professional authorities assigned by the Department of Agriculture
and Rural Development.
2. Inspection mode
and bases:
a) Regular inspection
refers to inspection of compliance with regulations on control and prevention
of impurities in shrimps in conjunction with inspection and assessment of food
safety conditions and inspection and certification of shipments exported by
facilities in conformity with regulations issued by the Ministry of Agriculture
and Rural Development on inspection and assessment of food safety conditions
and inspection and certification of exported shipments of aquatic products.
b) Irregular
inspection refers to inspection carried out where any violation is informed. Information
on impurity-related violations may be collected from information source
provided by reporting organizations or individuals or provided by police
authorities regarding results of control of impurities in shrimps by functional
authorities and warning information of the importing country.
Article
5. Requirements applied to testing laboratories
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2. In case of
criteria to be analyzed without any appointed testing laboratory, inspection
authorities shall consider and send samples requiring analysis to testing laboratories
that:
a) have been
appointed to analyze food safety criteria
b) already have
analyzing method and verify value of such method for criteria to be analyzed
Chapter
II
INSPECTION PROCEDURES
Article
6. Establishment of inspection delegations and assignment of inspection
1. With regard to
regular inspection:
a) Inspection authorities
prescribed in Clause 1 Article 4 herein shall establish inspection delegations,
carry out assessment of food safety conditions in conjunction with inspection
of compliance with regulations on impurity control and prevention by
facilities.
b) Inspection
authorities prescribed in Point a Clause 1 Article 4 herein shall assign
inspectors to carry out inspection and collect samples of aquatic product
shipments exported in conjunction with inspection of compliance with regulations
on impurity control and prevention by facilities.
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Article
7. Procedures for impurity inspection visit to facilities
1. Inspection
decision announcement in case of establishment of inspection delegations: The
inspection delegation shall give the inspection decision to the representative
of the facility when carrying out the inspection. If being informed that
impurity-related violations are being committed or exhibits are kept at the
facility, the inspection delegation shall immediately carry out inspection
visit to such facility then announce the inspection decision later.
2. Inspection for
discovering impurities in shrimps according to inspection matters and methods
prescribed in Article 8 herein
3. Result
announcement: The inspection results shall be recorded and notified to the
representative of the facility. If any impurity-related violation is found, the
inspection delegation or inspector, in case of independent inspection
assignment, shall make administration violation records as authorized according
to the form provided in the Government’s Decree No.97/2017/ND-CP dated August
18, 2017 on amendments to several articles of the Government’s Decree
No.81/2013/ND-CP dated July 19, 2013 on elaboration of several article and
enforcement methods of the Law on Penalties for administrative violations.
Article
8. Impurity inspection matters and methods
1. Inspection
matters:
a) Documents relating
to business registration and certificate of conformity to food safety
requirements
b) Management of
exported raw materials and raw material use for producing and trading in
shrimps
c) Quantity of
products in production and trade and technical documents (standards of the
facility and food quality registration)
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dd) Inspection of condition
of production area, raw material warehouse, finished product warehouse and
relevant areas
e) Assessment of
conformity with impurity control regulations applied to raw materials,
semi-finished products and finished products of the facility
g) Other matters according
to professional requirements
2. Inspection
methods:
a) Collecting
documents, evidences and information according to the inspection matters in
combination with reviewing and inspection of the presentation by the facility
where necessary
b) Collecting samples
for on-site inspection and samples to be stored and inspecting impurities in
the testing laboratory as prescribed in Article 9 herein
Article
9. Collection of samples for on-site inspection, collection of samples for storage
and impurity inspection carried out in the testing laboratory
1. With regard to
sample collection and on-site inspection: The inspection delegation or
inspector, in case of independent inspection as assigned, shall select the
shrimp batch suspected to contain impurities whose the owner or the person in
charge has been identified for impurity inspection in conformity with the
technical procedure for on-site inspection specified in Appendix 1 issued
thereto and make technical inspection record according to the form provided in
Appendix 2 issued thereto. The technical inspection record shall be signed by
the head of inspection delegation, the inspector and representative of the
facility. In case the representative of the facility fails to sign the record, such
record must be signed by the witness or all members of the delegation.
2. Collection of
samples for storing purpose:
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b) The sampling shall
be recorded and the duration for storing samples in the inspection authority
shall be specified in consistent with the product using duration but not
exceeding 15 days. If no complaint is made by the expiry date of sample
storage, the inspection authority shall handle the samples in accordance with
current regulations;
c) In case the
representative of the facility fails to sign the sampling record and apply
security seal to the samples, the sampling record shall clearly provide the
explanation for such failure. The sampling record and sample security seal
bearing signatures of the sample collector, head of the inspection delegation
or inspector, in case of independent inspection as assigned, are legally
accepted.
3. If not agreeing
with the on-site inspection results, the facility may request the inspection
delegation or inspection authority to send the stored samples to the testing
laboratory prescribed in Article 5 herein for analysis purpose within 1 day
from the inspection day. The analysis results provided by the testing
laboratory shall be considered as basis for actions against impurity-related
violations taken by the inspection authority. The cost for analysis carried out
in the testing laboratory shall be covered by the facility.
Chapter
III
HANDLING IN CASE OF IMPURITY DETECTION
Article
10. Handing in case of impurity detection
1. In case of
inspection by delegation, if any impurity-related violation is found or the
on-site inspection results show that the shrimp batch contains impurities, the
head of the delegation shall:
a) record the
administrative violation as authorized
b) seal the exhibit
or instrument used to commit the administrative violation The security seal shall
bear the stamp of the inspection authority and signatures of the head of the
inspection delegation and representative of the facility. The sealing must be
recorded. In case the sealing is not signed by the representative of the
facility, it must bear the signature(s) of the witness or all members of the
inspection delegation and clearly state "the representative of the
facility fails to sign the security seal and record."
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2. In case of
independent inspection carried out by the inspector, if any impurity-regulated
violation is found or the on-site inspection results show that the shrimp batch
contains impurities, such inspector shall:
a) record the
administrative violation as authorized
b) notify the
Director of inspection authority for appropriate handling method.
Article
11. Handling and transfer of administrative violations
1. The head of
inspection delegation or the inspector, in case of independent inspection,
shall notify the violation to the Director of inspection authority for
completing of preparation of administrative violation handling dossier as
authorized.
2. In case the
inspection delegation of the central inspection authority must promptly leave
for another place to carry out inspection or take actions against
impurity-related violations, for the purpose of punctuality and confidentiality
assurance, the head of inspection delegation shall notify and ask for advice of
the Director of inspection authority in pursuit of transferring the case to
local authorities for handling. The case shall be transferred as follows:
a) The transferee may
be Inspectorate of the Department of Agriculture and Rural Development or the
authority assigned to carry out local professional inspection.
b) The transfer shall
be recorded and signed by the head of inspection delegation and representative
of the transferee
Chapter
IV
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Article
12. Members of inspection delegation and inspectors carrying out independent
inspection
1. Members of the
inspection delegation and inspectors carrying out independent inspection as
assigned shall be required to:
a) comply with the facility
personal hygiene regulations before entering such facility.
b) comply with the
impurity inspection procedures, matters and methods as prescribed in this
Circular;
c) protect the
confidentiality of information concerning the production and business of the
facility as regulated by laws and carry out inspection in a public,
transparent, honest, objective and equal manner;
d) not ask for
inspection of matters other than those specified herein which cause harassment
and troublesome to the facility;
dd) carry out the
assignment by the head of inspection delegation and Director of the inspection
authority and take responsibility to the Director of inspection authority and
law for the inspection results
e) prepare sufficient
equipment, instruments, reagents and technical documents serving the
inspection;
g) inspect the condition
of the stored samples and code them (with recognizing signs) before sending
these samples to the testing laboratory as required
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a) request the
facility to provide documents and samples, and arrange staff for cooperation in
inspection
b) enter and exit
production area, receiving area and raw material maintenance area as well as
other areas if accompanied by the facility’s staff or notifying such staff of
the entry and exit;
c) consider documents
and samples, take photos, copy and record necessary information serving the
inspection
Article
13. Head of inspection delegation
1. The head of
inspection delegation shall be required to:
a) take
responsibility as prescribed in Clause 1 Article 12 herein;
b) give assignments
to members of the inspection delegation for the purpose of carrying out
inspection of all matters specified in the decision on inspection delegation
establishment;
c) respond to
opinions and handle inspection results of the members of the inspection
delegation and provide the final conclusion in the inspection record;
d) invite the
representative or staff of the facility to attend the announcement of
inspection delegation decision and accompany the inspection delegation;
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2. The head of
inspection delegation shall be entitled to:
a) take
responsibility as prescribed in Clause 2 Article 12 herein;
b) request the
Director of the inspection authority to issue a decision on changes of
inspection delegation's members for inspection of all matters specified in the
inspection delegation establishment decision;
c) draw the final
conclusion on the inspection results provided by the inspection delegation
Article
14. Inspection authority
1. Prepare annual
plans and funding estimate, and submit them to competent authority for approval
2. Carry out impurity
inspection as per regulations herein
3. Take actions
against administrative violations as authorized or cooperate with competent
authorities to take any legally accepted action against administrative
violations;
4. Store all
documents regarding the inspection results and fully and accurately report
issues concerning the impurity inspection as required by competent authorities;
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Article
15. Department of Agriculture and Rural Development
1. Provide
dissemination of negative effects of impurities and State regulations on
inspection, control and prevention of impurity-regulated violations for owners
of nurturing and processing facilities, purchasing and processing facilities,
purchase agents and processing facilities of aquatic products
2. Offer training
courses in methods for inspection and detection of impurities in aquatic
products for public officials carrying out impurity inspection in districts and
communes;
3. Prepare plans for
irregular inspection and control of impurity-related violations Allocate
sufficient funding for the inspection;
4. Cooperate with
relevant functional authorities, local unions and occupational associations to
organize dissemination of negative effects caused by impurities and regulations
on inspection, control and handling of impurity-related violations;
5. Direct
Inspectorate of Department and Sub-department of National Agro Forestry
Fisheries Quality Assurance to receive the case transferred by inspection
delegation of the central inspection authority and handle such case in
accordance with the law provisions;
6. Direct the
Department of Agriculture and Rural Development of Ca Mau, Bac Lieu, Soc Trang
and Kien Giang to establish a hotline in order to receive reporting of
impurity-related violations and make a list of purchasing and processing
facilities and organizations committing not to inject impurities into shrimps
and not produce or trade in shrimps containing impurities.
Article
16. National Agro Forestry Fisheries Quality Assurance Department
1. Perform all tasks
of the inspection authority prescribed in Article 14 herein;
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3. Preside over and
cooperate with central inspection authorities in preparing annual plans for
performing activities concerning control of impurities in shrimps and funding
estimate, and send them to the Ministry of Agriculture and Rural Development
for approval;
4. Instruct agro
forestry fisheries quality assurance authorities in provinces and cities to
unify the contents of dissemination of negative effects caused by impurities
and State regulations on inspection, control and prevention of impurity-related
violations;
5. Organize
preliminary and official review and suggest solutions for difficulties and
reward organizations and individuals with outstanding performance during the
inspection and detection of impurities
Article
17.Testing laboratories
1. Check the state of
the samples and security seal, and the receiving record, and record the checking
results in the testing result report;
2. Ensure the
accuracy, punctuality, objectivity and honesty of the testing results and take
responsibility for such testing results;
3. Store all
documents regarding the testing of impurities in conformity with regulations
and present those documents as required by competent authorities
Chapter
VII
IMPLEMENTATION PROVISIONS
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This Circular comes
into force from August 24, 2018.
PP. MINISTER
DEPUTY MINISTER
Vu Van Tam
APPENDIX 1
(Issued
together with Circular No.07/2018/TT-BNNPTNT dated July 10, 2018 of the
Minister of Agriculture and Rural Development
TECHNICAL PROCEDURE FOR ON-SITE
INSPECTION
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This procedure
provides guidelines for inspection, evaluation and detection of the following
impurities PVA (Polyvinyl alcohol); CMC (Carboxymethyl cellulose), Adao
(Gelatine) and Agar in chilled raw shrimps, chilled shrimp semi-finished
products and frozen shrimps.
II.
DEFINITION
For the purpose of
this procedure, the terms below shall be construed as follows:
1. “sensory
evaluation” means evaluation of quality criteria by using five senses of human.
2. “selective sampling”
means collecting typical samples of shrimp batches suspected to be injected
with impurities.
III.
PREPARATION FOR INSPECTION
1. Inspectors shall prepare
relevant technical documents, appropriate forms, labels, costumes and instruments
serving the inspection, sampling and maintenance of samples.
2. Instruments for
sensory analysis
- A small stainless
steel knife;
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- A stainless steel teaspoon;
- A magnifying glass;
- An overhead track scale;
- A polyelythene bag;
- Waterproof labels;
- A marker or
waterproof ballpoint pen;
- A digital camera
3. Instruments and
chemicals for cursory inspection by chemical methods
3.1. Laboratory
preparation:
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- A sample grinder;
- Test tubes and
50-ml falcon tubes;
- An alcohol burner;
- Volumetric flasks
of 100 and 1000 ml;
- A water bath;
- A 5ml pipette;
- A petri dish;
- A measuring
cylinder of 100 and 1000 ml;
- A beaker of 100 and
250 ml;
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KI;
Iodine;
Distilled water;
H3BO3;
Tannic acid;
CuSO4, or CuSO4.5H2O;
NaOH;
Na2CO3;
C6H5O7Na3;
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H2SO4;
Chromotropic acid
3.2 Impurity testing
reagents
a) Reagents for starch
identification:
- Weigh out exact 2
grams of crystalline iodine and 6 grams of crystalline KI in a 100-ml beaker Add
100 ml of distilled water to the beaker Stir with glass rods until Iodine and
KI are totally dissolved
- Duration for
solution preservation in the dark at room temperature shall not exceed 6
months.
b) Reagents for PVA identification:
- Preparation for
iodine solution (solution A):
Weigh
out exact 1.27 grams of crystalline iodine and 2.5 grams of crystalline KI in a
100-ml beaker Add 100 ml of distilled water to the beaker Stir with glass rods
until Iodine and KI are totally dissolved
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- Preparation for Boric
Acid, 4% w/v (Solution B):
Weigh
out exact 4 grams of H3BO3 crystalline in a 100ml beaker Add
100 ml of distilled water to the beaker Stir with glass rods until the
substance is totally dissolved
Duration
for solution preservation in the dark at room temperature shall not exceed 6
months.
- Blending the
reagent for PVA identification:
Before use, prepare the reagent for PVA identification by mixing solution A
with B in the ratio of 1:3 respectively
The
reagent shall be preserved in the dark at room temperature within 3 days.
c) Reagent for Agar
identification:
- Weigh out exact 2
grams of crystalline iodine and 6grams of crystalline KI, and mix them together
in a 100ml beaker then fill such beaker with distilled water
- The reagent shall
be preserved in the dark at room temperature within 6 months.
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- Weigh out exact 5
grams of tannic acid in a 100ml beaker Add 100 ml of distilled water to the
beaker Stir with glass rods until the tannic acid is totally dissolved
- The reagent shall
be preserved in the dark at room temperature within 6 months.
e) Reagent for CMC
identification:
Chromotropic acid,
5% w/v: Weigh 0.5 grams of chromo tropic acid on the counter scale (precise
0.01g) and pour it into a 100ml beaker then mix it with 10ml of sulfuric acid,
98% w/v Preserve the reagent at the room temperature and use it in one day only
f) Reagent for agar
identification:
- Benedict’s reagent:
Weigh out 17.3 g of C6H5O7Na3 and
10g of Na2CO3 and dissolve them in 80ml of hot water Weigh
out1.73g of CuSO4.5H2O and dissolve it in 10ml of water Filter
the solution then mix two aforesaid solutions together in a 100ml volumetric
flask and fill the flask with distilled water
3.3 Testing solution:
- Testing solution
includes solution of starch, PVA, agar, gelatin and CMC prepared at detection
limit weight/volume percentage for inspection of reagent’s effectiveness.
a) Starch solution,
0.03% w/v: Weigh out 0.3 g of starch in 1000ml of distilled water Boil the
solution at 80 Celsius degree and stir until the starch is totally dissolved
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c) Agar solution, 0.1%
w/v: Weigh out 0.10g of agar in 100ml of distilled water Boil the solution at a
low temperature until the agar is totally dissolved
d) Agar solution, 0.2
w/v: Weigh out 0.2g of agar in 100ml of distilled water Boil the solution at a
low temperature until the agar is totally dissolved
e) Gelatin solution,
0.1% w/v: Weigh out 0.10 g of gelatin in 100ml of distilled water Boil the
solution at 80 Celsius degree and stir until the gelatin is totally dissolved
f) CMC solution, 0.2%
w/v: Weigh out 0.2g of CMC in 100ml of distilled water Boil the solution at 80 Celsius
degree and stir until the CMC is totally dissolved
3.4 Checking the
effectiveness of reagents for impurity identification:
Before carrying out
the inspection visit to the facility, inspectors shall check the effectiveness
of reagents mentioned in item 3.2 by mix 1 drop of the reagent with 1 drop of
the equivalent testing solution prescribed in item 3.3. Observe and evaluate
the effectiveness of the reagents based upon the change in state of the reagent/solution
Reagent
Testing solution
Typical change
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Reagent
for starch identification
Starch
solution, 0.03% w/v
Color
changes from red to blue
Good
Reagent
for PVA identification
Starch
solution, 0.03% w/v
Color
changes from yellow to blue-black
Good
Reagent
for Agar identification
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Color
changes from red to red-brown to purple-black
Good
Reagent
for Adao identification
Gelatin
solution, 0.1% w/v
Color
changes from yellowish to white precipitate
Good
Reagent
for CMC identification
CMC
solution, 0,2% w/v
Purple
testing solution at the distinguishing layer
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Benedict’s
reagent
Agar
solution, 0,2% w/v
Color
changes from blue to green with typical red-brown precipitate
Good
3.5 Preparation for
reagents for impurity identification used in on-site inspection:
- Pour each reagent
for identification of starch, PVA, agar, gelatin and CMC prepared in item 3.2
and those under inspection of effectiveness as prescribed in item 3.4 into each
5ml dropper;
- Label each dropper
of reagent; store them at the room temperature for one-day use
IV.
IDENTIFICATION OF SHRIMP BATCH SUBJECT TO INSPECTION
1. Document
inspection and information collection for identification of shrimp batch:
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2. Sampling
principles:
- The selective
sampling principles shall be applied to maximize the capacity for identifying
the impurities in shrimps.
- The samples shall
be selected based upon consideration of abnormalities of external features of
the shrimp such as size, shape, color impairment (e.g. color change, strange
color), smell (smell change, strange smell), structure (e.g. chewy, flaccid),
touching feeling (tough, soft, slippery, greasy, etc.)
- Inspectors shall
use sensory methods to notice the abnormalities of the samples for inspection
in order to evaluate and verify whether the impurities are present in the
samples.
- If any impurity in
shrimps is found or the shrimp batch is suspected to be injected with
impurities, inspectors shall carry out cursory inspection by chemical methods
specified in Section VI for the purpose of identifying the impurity in shrimps.
- If the results of
cursory inspection by chemical methods fail to provide a precise conclusion,
the samples are required to be sent to the testing laboratory for analysis
purpose.
3. Sampling
3.1.
With regard to chilled fresh shrimps:
- With regard to
typical sampling: Each sample from each shrimp batch with signs of impurity
containing shall be collected in the ratio of from 1 to 5% of the batch’s
volume. The samples collected shall be gathered and mixed together to form typical
samples.
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3.2.
With regard to frozen shrimps:
No.
Shrimp batch subject to inspection
Number of samples for inspection
1
From
1 to 3 batches (*)
N=6,
c=0
2
More
than 3 batches
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n: number of samples
collected for the inspection; c: permissible number of samples failing to meet
the food safety requirement
(*)
A batch means a number of products created from one or more than one raw material
batch having same origin under a single technical procedure in the same
production condition (having same factors affecting the food safety
requirement) within 24 hours in one facility.
V.
SENSORY INSPECTION
Inspection,
evaluation and detection of impurities in shrimps by sensory methods shall be
carried out from general to detail, from the head to the tail and from the
external to the internal features of the shrimp. Steps of inspection include:
1. Thawing
(for frozen shrimps)
Put the sample into a
waterproof polyethylene bag, tighten the bag and put it in an appropriate pin
or pot then pump clean water from below at the flow of no more than 20 liters
per minute into such pin/pot. Carry out the inspection to identify impurities
in shrimps, including the water from ice melting when the ice completely melts
(the sample's temperature is nearly equal to the environmental temperature),
2. Inspection
of external features of the shrimp:
- Observe from whole
body to details of external features of the shrimp from the head to tail
including cephalothorax, carapace, rostrum, 1st or 3rd
abdominal segment, swimming legs, telson and uropods.
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3. Inspection
carried out after removing the shell of calelothorax:
- Hold the shrimp in
such a way that its head is downward, remove the shell of cephalothorax by hand
to reveal the shrimp meat in the head Use a petri dish to catch the substance
in the cortex of the shrimp for the purpose of inspection by chemical methods
where necessary to identify the impurities in shrimps
- Use the head of the
knife to flip over and remove the roe (hepatopancreas) to reveal the sinus cephalothorax
- Smell to see
whether the sinus cephalothorax smells strange
- Observe the sinus cephalothorax
to see whether there is any doubtful substance Use the teaspoon to take out the
substance in the sinus cephalothorax (if any) and put it in a clean petri dish
for the purpose of cursory inspection by chemical methods to identify the
impurities, where necessary
- Check the substance
taken out from the sinus cephalothorax of the sampled shrimp (color, smell, shape
and structure) and compare it with the typical features of impurities provided
hereinafter to identify which impurity has been injected into the shrimp
- Check the substance
stick to the shrimp meat and sinus cephalothorax by hand to notice
abnormalities (slippery or sticky level), if any
4. Inspection
of the shrimp meat after removing the shell:
- Check the goo stick
to the shrimp's meat by hand to detect abnormalities (slippery or sticky
level), if any
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- Edema in abdominal
segments can be clearly noticed if the sampled shrimp is injected with a large
amount of impurities. Poke the abdomen or back of the segments of the shrimp in
with signs of edema in with a needle and press by hand for the impurities to
drain off
5. Inspection
carried out after cutting:
- Run the knife’s
blade along the back of the shrimp, from the first to the last abdominal
segment
- Smell to see
whether the cut smells strange
- Observe the substance
on the knife’s blade Compare it with typical description of substance in
shrimps containing impurities to identify whether the sampled shrimp is
injected with impurities and guess the type of impurity injected
- Slightly shave the
surface of the cut and grooves with the knife's spine then observe the knife’s
spine to see whether any doubtful substance sticks to it
- Touch the substance
on the knife's spine to feel typical features such as the slippery or sticky
level Compare it with the description of typical impurity's features to guess
the impurity type
6. Judgment
- Identification
According to the
inspection results and evidence collected as mentioned above, inspectors shall
use the Impurity Identification Chart as a supporting tool to judge and
identify whether the shrimp is injected with impurities.
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6.2. General features
of shrimps containing impurities:
a. Swelling,
stretching and protruding head;
b. Swelling and aqueous
carapace;
c. The shell of 1st
or 3rd abdominal segment may be bulging or aqueous (skin peeling);
d. Stretching 3rd
abdominal segment;
e. Slightly stiff to
roundly stretching body;
f. Spreading uropods
and raising telson;
g. Aqueous telson, rostrum
and swimming legs
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POINT
AGAR
AGAR + CMC
AGAR + PVA
AGAR + ADAO
STARCH
Between
the shell and the cover of the cephalothorax
diluted
slightly slippery substance
Diluted
slightly slippery substance
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Diluted
and slightly slippery substance
Diluted
and slightly slippery substance
Sinus
cephalohtorax (below the roe, hepatopancreas)
Slightly
or very thick goo
Diluted
or thick goo
Diluted
or thick goo
Diluted
or thick goo
Little
diluted goo
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Swelling
with slightly slippery or slippery substance
Swelling
with slightly slippery or slippery substance
Swelling
with slightly slippery or slippery substance
Uncertain
swelling with slightly sticky substance
3rd
segment (poke and press)
The
impurity pouring out
The
impurity pouring out
The
impurity pouring out
The
impurity pouring out
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Internal
meat:
- The
cut surface
- Slightly
shaving by the knife’s spine
- Slightly
dry
- Slippery
substance with tiny seeds
- Slippery
and sticky substance
- Slightly
wet
- Slippery
substance with tiny seeds
- Slippery
and sticky substance
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- Slippery
substance with tiny seeds
- Slippery
substance
- Slightly
wet
- Slippery
substance with tiny seeds
- Slippery
substance
- Slightly
dry and sticky
- Little
sticky substance
- Sticky
substance with tiny seeds
6.4. Typical features
of impurities in shrimps:
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AGAR
AGAR + CMC
AGAR + PVA
AGAR + ADAO
STARCH
Color
White
or milky
Pure
white or milky
Pure
white to milky with slightly shiny tiny seeds
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Milky
Smell
Unfounded
Unfounded
Unfounded
Typical
odor
Unfounded
Shape/state
- Gummy,
thick to very thick
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- Thick
- Slippery
and shiny substance
Watery
to thick
Watery
to thick
Watery
Structure
Slippery
Slippery
and sticky
Slippery
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Slightly
sticky or sticky
VI.
CURSORY INSPECTION BY CHEMICAL METHODS
1. Principles
- Cursory inspection
of impurities specified herein is carried out according to observation of
typical transformation in the course of reaction between the impurity and
reagent.
Typical
transformation of impurities
Type of impurity
Reagent for impurity identification
Components of the reagent
Typical transformation
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Starch
Reagent for starch identification
Iodine
Change from red-brown to blue-black
Iodine enters the helical structure of starch to form
durable and blue -black complex
PVA
Reagent for PVA identification
Iodine in boric acid (H3BO3 )
Change from yellow to blue
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Agar
Reagent for Agar identification
Iodine
Change from brown to purple-black
By heating the reaction (at the temperature over 50 Celsius
degree), Agar reacts to Iodine to from a durable and black-purple complex
Adao
Reagent for Adao identification
Tannic acid
Change from yellowish to white precipitate
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CMC
Reagent for CMC identification
Chromotropic acid
Purple testing solution at the distinguishing layer
By heating the reaction (at the temperature over 70±5 Celsius
degree), CMC reacts to chromotropic acid to from a characteristic purple complex
Agar (in shrimp meat)
Benedict’s reagent
C6H5O7Na3
NA2CO3
CuSO4.5H2O
The reagent changes from blue to green with typically red-brick
precipitate
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2. Experimental
method
2.1
Sample preparation:
- Select the sampled
shrimps with signs of impurity containing by sensory inspection method
mentioned in Section V; with regard to frozen sampled shrimps, carry out
inspection to identify impurities in the samples, including the water from ice
melting
- According to the
type, amount and spots of impurities in the sample, carry out the experiment on
the body part where impurities are usually concentrated such as cephalothorax
and the abdomen that is opened along the back of the shrimp (for impurities
that are starch or PVA) or transfer the impurity into the petri dish or test
tube before the experiment (especially for impurities that are agar, CMC and gelatin)
2.2
Experiment on the cephalothorax
Preparation for
experiment on the cephalothorax shall be made as follows:
- Hold the shrimp
with left hand in such a way that its head is downward
- Gently remove the
shell of the shrimp's head
- Slightly cut both
side of the head
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- Carry out the
experiment as prescribed in item 2.5
2.3
Experiment on the abdomen
Preparation for
experiment on the abdomen shall be made as follows:
- Tightly hold the
shrimp with the left hand
- Gently remove all the
shell (with regard to unpeeled shrimps)
- Remove the shrimp’s
head with a knife (for shrimps with head)
- Run knife’s blade
along the back of the shrimp, from the 1st segment to the telson
- Open the shrimp’s
abdomen and identifying the central spot of impurities by using a magnifying
glass
- Carry out the
experiment as prescribed in item 2.5
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- Prepare the sampled
shrimp for experiment purpose as prescribed in item 2.1
- Use a knife/spoon
to transfer the substance in the shrimp's head into a petri dish/test tube
- Carry out the
experiment as prescribed in item 2.5
2.5
Carrying out experiment:
Step-by-step use
reagents for impurity identification prepared in Part III, item 3.5 to detect
the impurities in the shrimp as follows:
2.5.1
Experiment for identification of starch:
a) Add 1 drop of
reagent for starch identification to spots of impurities defined in item 2.1
(cephalothorax, abdomen opened along the back of the shrimp or impurities in
the petri dish) The starch in the shrimp (if any) will immediately react to the
reagent and form a blue-black complex.
b) Observe and
compare the color of the reagent before and after the reaction in case of
experiment on the sampled shrimp
c) Make a judgment on
the presence of starch according to Section 3 (result reading)
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a) Add 1 drop of
reagent for PVA identification to spots of impurities defined in item 2.1
(cephalothorax, abdomen opened along the back of the shrimp or impurities in
the petri dish) The PVA in the shrimp (if any) will immediately react to the
reagent and form a blue complex.
b) Observe and
compare the color of the reagent before and after the reaction in case of
experiment on the sampled shrimp
c) Make a judgment on
the presence of PVA according to Section 3 (result reading)
2.5.3
Experiment for Agar identification:
a) Use a knife/spoon
to transfer the impurity in the cephalothorax or abdomen of the shrimp into 2
test tubes Add around 1ml of distilled water into each tube Shake the tubes by
hand in 1 minute
b) Number two tubes
for distinguishing one from the other
c) Gently heat the first
tube by a alcohol burner or in a water bath at the temperature under 40 Celsius
degree or at room temperature
d) Boil the second
tube by an alcohol burner for about 2 minutes or in a water bath Do not stop
the boiling process until the impurity completely melts and the water is at boiling
point
e) Cool the tubes
until their temperature is at room temperature Add 2 or 3 more drops of the
reagent into two tubes; the agar in the second tube (if any) will immediately
react to the reagent and for a black-purple complex.
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g) Make a judgment on
the presence of agar according to Section 3 (result reading)
2.5.4
Experiment for gelatin identification:
a) Add 1 drop of
reagent for gelatin identification to spots of impurities defined in item 2.1; Gelatin
in shrimps (if any) will immediately react to the reagent and form white
precipitate
b) Observe and
compare the precipitation of gelatin in the reagent in case of experiment on
the sampled shrimp
c) Make a judgment on
the presence of Adao according to Section 3 (result reading)
2.5.5
Experiment for CMC identification:
a) Use a knife/spoon
to transfer the impurity in the cephalothorax or abdomen of the shrimp into 2
test tubes Add around 1 to 2ml of distilled water into each tube Shake the
tubes by hand in 30 seconds
b) Number two tubes
for distinguishing one from the other Add 0.5ml of chromotropic acid into the
tubes to form a layer distinguishing the former solution from the latter one Put
the tubes into a hot-water bath at the temperature of 70±5°C for 15 minutes
c) Observe and
compare the color of the reagent before and after the reaction in case of
experiment on the sampled shrimp
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2.6.1
Experiment for identification of Agar in shrimp meat
Use the reagent for
agar identification prepared in Clause c point 3.2 in part III to identify agar
in shrimps as follow:
a) Weigh out 3g of
shrimp meat going through anabolic process in a test tube Add 1ml of
concentrated hydrochloric acid into the tube Boil the tub by an alcohol burner
for around 30 to 60 seconds
b) Cool the tube at
the room temperature Take 1ml of the solution in such tube out and put it into
another tube
c) Neutralize the
sample by adding 2ml of NaOH, 10% w/v into the tube at pH ≈ 7
d) Add 5ml of
Benedict's reagent and boil the tube by a alcohol burner for 30 to 60 seconds
(or boil in a water bath) then cool it The agar in shrimps (if any) will
immediately react to the reagent and change the color of such reagent from blue
to green, and the red-brown precipitate is constructed.
e) Observe and
compare the precipitation of agar in the reagent for experiment on the sampled
shrimp and blank sample
f) Make a judgment on
the presence of agar according to Section 3 (result reading)
2.6.2
Experiment for identification of CMC in shrimp meat
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b) Slowly add 0.5ml
of chromotropic acid into the tubes to form a layer distinguishing the former
solution from the latter one Put the tubes into a hot-water bath at the
temperature of 70±5°C for 15 minutes
c) Observe and
compare the color of the reagent before and after the reaction in case of
experiment in the sampled shrimp according to table no.3
d) Read the result
Use the following
table to make a judgment on presence of impurities in shrimps
Type of impurity
Used reagent
Chemical reaction occurrence
Conclusion
Starch
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Color changes from red to blue-black
Starch presence
No color change
Starch absence
PVA
Reagent for PVA identification
Color changes from yellowish red to blue
PVA presence
No color change
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Agar
Reagent for Agar identification
Color changes from red-brown to black-purpose
Agar presence
No color change
Agar absence
Gelatin
Reagent for gelatin identification
White precipitate
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Precipitate unfound
Gelatin absence
CMC
Reagent for CMC identification
Purple testing solution at the distinguishing layer
CMC presence
No purple testing solution at the distinguishing layer
CMC absence
Agar (in shrimp meat)
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Color changes from blue to green Red-brown precipitate
Agar presence
No color change and no typical precipitate
Agar absence
CMC (in shrimp meat)
Reagent for CMC identification
Purple testing solution at the distinguishing layer
CMC presence
No purple testing solution at the distinguishing layer
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e) Quality assurance:
When the experiment
is carried out on the blank sample, there is no change in the color of reagents
in case of experiments for identification of starch, PVA, CMC, Agar and no
precipitate is found in case of Adao experiment.
VII.
TECHNICAL RECORD MAKING
The technical record
must include the results of sensory inspection and inspections by chemical
methods, judgment on impurity presence and type of impurity.
APPENDIX 2
(Issued
together with Circular No.07/2018/TT-BNNPTNT dated July 10, 2018 of the
Minister of Agriculture and Rural Development
(NAME OF THE INSPECTION AUTHORITY)
INSPECTION DELEGATION ACCORDING TO DECISION NO…. (1)
---------
SOCIALIST REPUBLIC OF VIETNAM
Independence - Freedom - Happiness
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(Location and date)
TECHNICAL RECORD
SENSORY INSPECTION AND CURSOTY INSPECTIOHN BY CHEMICAL METHODS
REGARDING
IMPURITIES IN SHRIMPS
No……..
I.
GENERAL INFORMATION
Name
of goods owner/carrier:
Address:
Type
of raw materials:
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Quantity:
Volume
of shrimp batch:
Inspection
date:
Inspection
place
II.
SENSORY INSPECTION RESULTS
Cephalothorax
□ Swelling,
stretching and protruding
□ Normal
Carapace
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□ Normal
Abdomen's
shell
□ Skin
peeling, aqueous
□ Normal
Body
□ Roundly
stretching, stretching segments
□ Normal
Tail
□ Spreading
uropod, raising telson
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Rostrum
and swimming legs
□ Swelling,
aqueous
□ Normal
Between
the shell and the cover of the caphalohorax
□ Slippery
substance
□ Normal
Sinus
cephalothorax
□ Slippery/sticky/thick
substance
□ Normal
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□ Slippery
substance
□ Normal
Poking
and pressing the body
□ Slippery/sticky/thick
substance
□ Normal
The
cut surface
□ Slippery
substance with tiny seeds
□ Normal
Surface
of shrimp meat at the cut
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□ Normal
Color
and smell of the substance
□ Strange
color or strange smell
□ Normal
State
of the substance
□ Thick
*Slippery/shinning
□ Seed
containing * Sticky
III.
RESULTS OF CURSORY INSPECTION BY CHEMICAL METHODS
Type of impurity to be inspected
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Transformation of the reagent when reacting to the sample
Conclusion
Name of reagent
Yes
No
Description (if any)
Found
Unfounded
Starch
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PVA
Iodine in boric acid
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Agar
Iodine solution
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Chromotropic acid
Gelatin
Tannic acid
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IV.
CONCLUSION
Clearly
specify whether the shrimp contains impurities Which type of impurity
V.
OPINION OF THE GOODS OWNER:
(Location and date)
Goods owner
(Sign)
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_______________
1
In case the inspector is assigned to inspect the shrimp batch, he/she must
state the name of inspection authority giving the inspection assignment.