Standard for Canned Crab Meat

1Scope

This standard applies to canned crab meat. It does not apply to specialty products where crab meat constitutes less than 50 percent m/m of the contents.

2Description

2.1Product definition

Canned crab meat is prepared singly or in combination from the leg, claw, body and shoulder meat from which the shell has been removed, of any of the edible species of the suborder Brachyura of the order Decapoda and all species of the family Lithodidae.

2.2Process definition

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

2.3Presentation

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

•meets all requirements of this standard; and

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

3Essential composition and quality factors

3.1Crab meat

Canned crab meat shall be prepared from sound crab of the species designated in Section 2.1: “Product definition” which are alive immediately prior to the commencement of processing and of a quality suitable for human consumption.

3.2Other ingredients

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

3.3Final product

Products shall meet the requirements of this standard when lots examined in accordance with Section 10: “Lot acceptance” comply with 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

Acidity regulators and sequestrants used in accordance with Table 1 and Table 2 of the General standard for food additives (CXS 192-1995)1 in food category 09.4 (Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms) and only certain Table 3 acidity regulators and flavour enhancers as indicated in Table 3 of the General standard for food additives (CXS 192-1995) are acceptable for use in foods conforming to this standard.

5Contaminants

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,2 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.

6Hygiene

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),3 the Code of practice for fish and fishery products (CXC 52-2003),4 the Code of hygienic practice for low-acid and acidified low-acid canned foods (CXC 23-1979)5 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 for foods (CXG 21-1997).6

7Labelling

In addition to the provisions of the General standard for the labelling of pre-packaged foods (CXS 1-1985)7 the following specific provisions apply:

7.1Name of the food

The name of the product shall be “crab” or “crabmeat”. In addition, the label shall include other descriptive terms that will avoid misleading or confusing the consumer.

7.2Labelling of non-retail containers

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).8

8Methods of analysis and sampling

8.1Sampling

•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 and drained weight where appropriate shall be carried out in accordance with an appropriate sampling plan established by the Codex Alimentarius Commision.

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

STANDARD FOR CANNED CRAB MEAT (CXS 90-1981)

8.2Examination

8.2.1Sensory and physical examination

Samples taken for sensory and physical examination shall be assessed by persons trained in such examination and in accordance the Recommended methods of analysis and sampling (CXS 234-1999)9 and the Guidelines for the sensory evaluation of fish and shellfish in laboratories (CXG 31-1999).10

8.3Analysis

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

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

9.1Foreign matter

The presence in the sample unit of any matter, which has not been derived from crab meat, 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 practices and sanitation practices.

9.2Odour/flavour

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

9.3Texture

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

•excessively tough flesh uncharacteristic of the species in the presentation.

9.4Discolouration

A sample unit affected by distinct discolourations indicative of decomposition or rancidity or by blue, brown, black discolourations exceeding 5 percent by weight of the drained contents, or black sulphide staining of the meat exceeding 5 percent by weight of the drained contents.

9.5Objectionable matter

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

10Lot acceptance

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 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, 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

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

2General standard for contaminants and toxins in food and feed (CXS 193-1995).

3General principles of food hygiene (CXC 1-1969).

4Code of practice for fish and fishery products (CXC 52-2003).

5Code of hygienic practice for low-acid and acidified low-acid canned foods (CXC 23-1979).

6Principles and guidelines for the establishment and application of microbiological criteria for foods (CXG 21-1997).

7General standard for the labelling of pre-packaged foods (CXS 1-1985).

8General standard for the labelling of non-retail containers of foods (CXS 346-2021).

9Recommended methods of analysis and sampling (CXS 234-1999).

10Guidelines 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 crab meat. Codex Alimentarius Standard, No. CXS 90-1981. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/ce0114en

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