Detail of GB 2762-2017/XG1-2021

Introduction of GB 2762-2017/XG1-2021

Foreword Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard replaces GB 2762-2012 National Food Safety Standard - Maximum Levels of Contaminants in Foods. The following main changes have been made with respect to GB 2762-2012 (the previous edition): ——The rare earth maximum level requirements are canceled; ——The application principle is modified; ——The requirements on maximum level of lead in spirulina and its product are added; ——The requirements on maximum level of cadmium in lily flower are adjusted; ——The requirements on maximum level of contaminants in formula foods for special medical purpose, complementary food supplement, sports nutrition food, nutritional supplement foods for pregnant woman and wet nurse are added; ——The inspection method standard number is updated; ——The description of inspection requirements on inorganic arsenic maximum level is added; ——Annex A is modified. National Food Safety Standard - Maximum Levels of Contaminants in Foods 1 Scope This standard specifies the maximum level indexes of lead, cadmium, mercury, arsenic, tin, nickel, chromium, nitrite, nitrate, benzo(a)pyrene, N-dimethyl nitrosamine, polychlorinated biphenyl, and 3-chlorine-1, 2- propanediol in foods. 2 Terms and Definitions 2.1 contaminant chemical hazardous substances (in foods) produced in the processes of production (including crop-cultivating, animal-feeding and veterinary-medicating), processing, packaging, storage, transport, sales and eating or brought in by environmental pollution and non-intentionally added The contaminants specified in this standard refer to those except pesticide residue, veterinary drug residues, biological toxins and radioactive substance. 2.2 edible part part of food raw material obtained for eating after the non-edible part is removed mechanically (grinding of grain, paring of fruit, shelling of nuts, boning of meat, boning of fish and shelling of shellfish) Notes: 1 as for removal of non-edible part, non-mechanical means shall not be adopted (e.g. refining process of rough vegetable oil). 2 the quantity of edible part varies based on the different production processes when the same food raw materials are applied to produce different products. If wheat is applied to process oatmeals and whole wheat flour, the edible part makes up 100% of the wheat; if the wheat flour is processed, the edible part percentage is converted according to flour yield. 2.3 maximum level maximum permissible content of contaminant in edible part of food raw material and/or food product 3 Application Principle 3.1 No matter whether maximum level of contaminant are made, the producer and processor of the food shall take control measures to minimize the contaminant content in foods. 3.2 This standard lists the contaminants which possibly have a larger risk for the public health; the foods with maximum level made are those having larger influence on the exposure of the consumers' diets. 3.3 Food category (name) description (Annex A) is applied to define the application scope of the maximum levels of contaminants and only applicable to this standard. Where the maximum level of a certain contaminant is applied to a certain food category (name), it is applicable to all types of foods within such category (name), except for those under special regulations. 3.4 Maximum levels of contaminants in foods are calculated based on the common edible part of foods, except for those under special regulations. 3.5 If there is requirement of maximum level index on product, the maximum levels of contaminants in dried product are converted based on that in corresponding fresh food by combining dehydration rate or concentrating rate. Dehydration rate or concentrating rate may be determined based on the food analysis, information provided by the manufacturer of foods and other available data information, except for those under special regulations. 4 Index Requirements 4.1 Lead 4.1.1 Maximum level index of lead in foods is detailed in Table 1. Table 1 Maximum level Index of Lead in Foods Food category (name) Maximum level (Counted by Pb) mg/kg Cereal and its productsa [except for oatmeal, gluten, tin cans of eight ingredients porridge as well as flour and rice products with stuffing (condiment)] Breakfast cereal, gluten, tin cans of eight ingredients porridge as well as flour and rice products with stuffing (condiment) 0.2 0.5 Vegetable and its products Fresh vegetables (except brassica vegetables, leafy vegetables, leguminous vegetable and potatoes). Brassica vegetables and leafy vegetable Leguminous vegetable and potatoes Vegetable products 0.1 0.3 0.2 1.0 Fruit and its products Fresh fruit (except berry and other grenue fruit) Berry and other grenue fruit Fruit products 0.1 0.2 1.0 Edible fungi and its products 1.0 Bean and its products Bean Beans products (except soybean milk) Soybean milk 0.2 0.5 0.05 Algae and its products (except spirulina and its products) Spirulina and its products 1.0 (Counted by dry weight) 2.0 (Counted by dry weight) Nuts and seeds (except coffee beans) Coffee beans 0.2 0.5 Meat and meat products Meat (except the viscera of livestock and poultry) Viscera of livestock and poultry Meat products 0.2 0.5 0.5 Aquatic livestock and their products Fresh and frozen aquatic livestock (except fish, crustacea and bivalve) Fish and crustacea Bivalve Aquatic products (except jellyfish products) Jellyfish products 1.0 (with viscera removed) 0.5 1.5 1.0 2.0 Milk and milk products (except raw milk, pasteurized milk, sterile milk, acidified milk, modified milk, milk powders and non-demineralized whey powders) Raw milk, pasteurized milk, sterile milk, acidified milk and modified milk Milk powders and non-demineralized whey powders 0.3 0.05 0.5 Egg and egg products (except preserved egg and preserved egg sausage) Preserved egg and preserved egg sausage 0.2 0.5 Grease and its product 0.1 Condiment (except edible salt and spices) Edible salt; Spices 1.0 2.0 3.0 Sugar and starch sugar 0.5 Starch and starch products Edible starch Starch products 0.2 0.5 Bakery foods 0.5 Beverages (except bottled water, fruit/vegetable juice and its beverage, milk beverage and powdered beverages) Bottled water Fruit/vegetable juice and its beverage (except concentrated fruit/vegetable juice (slurry)) and milk beverage Concentrated fruit/vegetable juice (slurry) Powdered beverages 0.3mg/L 0.01mg/L 0.05mg/L 0.5mg/L 1.0 Wines (except distilled liquor and yellow wine) Distilled liquor and yellow wine 0.2 0.5 Cocoa products, chocolate and chocolate products as well as candies 0.5 Frozen drinks 0.3 Foods for special diets Formula foods for infant and young children (except liquid products) Liquid products Complementary foods for infants and young children Cereal-based complementary foods for infants and young children (except the products added with fish, liver and vegetables) Products added with fish, animal liver and vegetables Canned complementary foods for infants and young children (except the products with such raw materials as aquatic products and animal liver) Products with such raw materials as aquatic products and animal liver Formula foods for special medical purpose (except the infant formula foods for special medical purpose) Product for the group of over 10 years old 0.15 (counted by powder products) 0.02 (counted in ready-to-eat state) 0.2 0.3 0.25 0.3 0.5 (counted by solid products) Product for the group of 1~10 years old Complementary food supplement Sports nutrition food Solid, semisolid or powder Liquid Nutritional supplement foods for pregnant woman and wet nurse 0.15 (counted by solid products) 0.5 0.5 0.05 0.5 Others Jelly Puffed food Tea Dry chrysanthemum Broadleaf holly leaf Honeybee products Honey Pollen 0.5 0.5 5.0 5.0 2.0 1.0 0.5 a Rough rice is counted by brown rice. 4.1.2 Inspection method: it is determined according to the method specified in GB 5009.12.

Contents of GB 2762-2017/XG1-2021

Foreword i 1 Scope 2 Terms and Definitions 3 Application Principle 4 Index Requirements Annex A Food Category (Name) Description