Four core issues that should be focused on in the production of dehydrated horseradish products

1、 Compliance with current standards: GH/T 1174-2021 must be implemented, and old standards must be abolished

Current effective standard: SB/T 10162-1993 has been officially abolished since December 31, 2017, and production and inspection must be carried out in accordance with GH/T 1174-2021 "Dehydrated Horseradish".

Key indicator update:

Spiciness grading: Excellent grade ≥ 1.0%, first grade ≥ 0.8%, second grade ≥ 0.6%. The detection method must use GB/T 32730-2016 silver nitrate titration method,

Microbial control: Salmonella requires n=5 and c=0 (no detection in 5 samples), which is stricter than EU EC No 2073/2005.

Packaging materials: must pass the GB 4806.1 food contact material migration test to ensure that no harmful substances are released.

Mesh calibration: Calibrate a 250 μ m mesh every month, which meets the requirements of GB/T 12729.4.

Raw material hygiene: No longer directly regulate pesticide residues in raw materials, but instead connect with the GB 2763 (Maximum Residue Limits for Pesticides) system.

2、 Export market access: strict control of residues and labeling requirements in the three major target countries

|Target Market | Core Compliance Requirements | Key Limitations|

|Japan | Application of the 'positive list system' | Unified pesticide residue limit of 0.01 ppm for unspecified pesticides; Horseradish, as a "spice root", is subject to this constraint and requires a third-party testing report|

|EU | Compliant with EC No 396/2005 | Pesticide residues must comply with the latest revised (EU) 2024/1756, with pollutant limits implemented according to product categories, such as ochratoxin A, zearalenone, etc|

|US FDA | Corporate Registration+cGMP+Label Compliance | - Companies must register in the FURLS system (foreign companies must designate a US agent) - Compliance with 21 CFR Part 117 cGMP - Labels must comply with 21 CFR Part 101, including English product name, net content, ingredient list, allergen declaration (sesame is the ninth largest allergen) - Ingredients must be on the GRAS list, unapproved colors or additives are prohibited|

3、 Quality Control in Production Process: Four Key Risk Points and Prevention Measures

Browning control (affecting color and flavor):

Dry at 50-60 ℃ to avoid high temperature damage to the activity of allyl isothiocyanate;

Nitrogen filled packaging to isolate oxygen and maintain the milky white color of the product;

Ascorbic acid (vitamin C) can be added as an antioxidant to inhibit enzymatic browning.

Microbial contamination prevention and control:

Establish HACCP system and add mechanical damage sorting process in the raw material pretreatment stage;

Perform microbiological sampling after drying (with a focus on Salmonella and Escherichia coli);

The production environment must comply with GMP standards, and the cleanliness of personnel, equipment, and air must meet the standards.

Moisture control:

Horseradish tablets ≤ 9%, horseradish granules/powder ≤ 6%, detected using the GB/T 5009.3 method;

Avoid excessive drying that can cause flavor evaporation, or insufficient drying that can lead to mold growth.

Spicy stability:

Establish an internal spiciness comparison system and compare results with third-party testing agencies on a monthly basis to ensure batch consistency.

4、 Storage and transportation regulations: Temperature, humidity, and packaging are the lifeline

Storage conditions:

Temperature: ≤ 25 ℃, relative humidity: ≤ 60%, avoid light and ventilate;

Do not store mixed with strong odor substances (such as garlic, spices) to prevent cross contamination.

Packaging requirements:

Using aluminum-plastic composite film or high barrier vacuum bag to ensure sealing;

The packaging should be filled with nitrogen to reduce oxygen residue and extend the shelf life (standard shelf life of 720 days).

Transportation requirements:

Use temperature controlled transport vehicles to avoid high temperature exposure or freezing;

Handle with care during loading and unloading to prevent moisture absorption or contamination caused by packaging damage.