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 2762-2017 National food safety standard - Maximum levels of contaminants in foods and Amendment No.1.
The following main changes have been made with respect to GB 2762-2017:
——the terms and definitions are modified;
——the application principle is modified;
——the requirements for the maximum level of lead in parts of foods are modified;
——the requirements for the maximum level of cadmium in parts of foods are modified;
——the requirements for the maximum level of arsenic in parts of foods are modified;
——the requirements for the maximum level of mercury in parts of foods are modified;
——the wording and marking position of note in Table 5 are modified;
——the requirements for the maximum level of benz[a]pyrene in cereals and their products are modified;
——the requirements for the maximum level of polychlorinated biphenyl in foods are modified;
——the inspection methods for maximum levels of contaminants in packaged drinking water are modified;
——the conversion ratio of liquid formula foods for infants and young children 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
contaminants
chemical hazardous substances (in foods) produced in the processes of production (including crop-cultivating, animal-feeding and veterinary-medicating), processing, packaging, storage, transportation, sales and eating or non-intentionally bring in by environmental contamination
The contaminants specified in this standard refer to those other than residual pesticide, residual veterinary drug, 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 cereal, peeling of fruit, shelling of nuts or shellfish, boning of meat or fish)
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 Food producer and processor shall take control measures to minimize the contaminant content in foods no matter whether maximum level of contaminant is made.
3.2 This standard lists the contaminants which have a potential large risk for the public health; the foods with limited maximum level have a large influence on consumers' dietary exposure.
3.3 Description of food category (name) (Annex A) which defines the application scope of the maximum levels of contaminants is only applicable to this standard. The maximum level of specific contaminant applied to a certain food category (name) will be regarded as 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 For dried meat products, dried aquatic products and dried edible mushrooms, if the maximum level index is required both for fresh foods and their products, the maximum level of contaminants in dried products shall be calculated according to the dehydration rate or concentrating rate based on that in corresponding fresh food. If the contaminant content in dried product is lower than the maximum level of contaminant specified for fresh raw material, such dried product may be judged as meeting the requirements of maximum level. Dehydration rate or concentrating rate may be determined according to the food analysis, information provided by the food producer and other available data, except for those under special regulations.
4 Index requirements
4.1 Lead
4.1.1 See Table1 for the maximum level indexes of lead in foods.
Table 1 Maximum level indexes of lead in foods
Food category (name) Maximum level (by Pb)
mg/kg
Cereals and their productsa [excluding oatmeal, gluten, canned porridge as well as flour and rice products with stuffing] 0.2
Oatmeal, gluten, canned porridge as well as flour and rice products with stuffing 0.5
Vegetables and their products
Fresh vegetables (excluding brassica vegetables, leafy vegetables, leguminous vegetables, fresh ginger and potatoes) 0.1
Leafy vegetables 0.3
Brassica vegetables, leguminous vegetables, fresh ginger and potatoes 0.2
Vegetable products (excluding pickled vegetables and dried vegetables) 0.3
Pickled vegetables 0.5
Dried vegetables 0.8
Fruits and their products
Fresh fruits (excluding cranberry and gooseberry) 0.1
Cranberry and gooseberry 0.2
Fruit products [excluding jam (puree), preserved fruits and dried fruits] 0.2
Jam (puree) 0.4
Preserved fruits 0.8
Dried fruits 0.5
Edible mushrooms and their products (excluding agaricus bisporus, pleurotus ostreatus, lentinula edodes, arimillaria mellea, boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus, lactarius volemus, agaric and tremella fuciformis as well as their products) 0.5
Agaricus bisporus, pleurotus ostreatus, lentinula edodes and arimillaria mellea as well as their products 0.3
Boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus and lactarius volemus as well as their products 1.0
Agaric and tremella fuciformis as well as their products 1.0 (by dry weight)
Beans and their products
Beans 0.2
Bean products (excluding soybean milk) 0.3
Soybean milk 0.05
Algae and algae products
Fresh algae (excluding spirulina) 0.5
Spirulina 2.0 (by dry weight)
Algae products (excluding spirulina products) 1.0
Spirulina products 2.0 (by dry weight)
Nuts and seeds (excluding raw and roasted coffee beans) 0.2
Raw and roasted coffee beans 0.5
Meat and meat products
Meat (excluding viscera of livestock and poultry) 0.2
Viscera of livestock and poultry 0.5
Meat products (excluding viscera products of livestock and poultry) 0.3
Viscera products of livestock and poultry 0.5
Aquatic livestock and their products
Fresh and frozen aquatic livestock (excluding fish, crustacea and bivalve molluscs) 1.0 (Removal of viscera)
Fish and crustacea 0.5
Bivalve molluscs 1.5
Aquatic products (excluding fish products and jellyfish products ) 1.0
Fish products 0.5
Jellyfish products 2.0
Milk and milk products (excluding raw milk, pasteurized milk, sterilized milk, modified milk and fermented milk) 0.2
Raw milk, pasteurized milk and sterilized milk 0.02
Modified milk and fermented milk 0.04
Eggs and egg products 0.2
Fats and oils as well as their products 0.08
Condiments (excluding spices) 1.0
Spicesb (excluding prickly ash, cinnamon and mixed spices) 1.5
Prickly ash, cinnamon and mixed spices 3.0
Sugar and starch sugar 0.5
Starch and starch products
Edible starch 0.2
Starch products 0.5
Bakery products 0.5
Beverages (excluding packaged drinking water, fruit/vegetable juices and beverages, milk beverages and solid beverages) 0.3
Packaged drinking water 0.01mg/L
Milk beverages 0.05
Fruit/vegetable juices and beverages [excluding fruit/vegetable juices and beverages containing berries and fruit granule as well as condensed fruit/vegetable juices (pulp)] 0.03
Fruit/vegetable juices and beverages containing berries and fruit granule (excluding grape juice) 0.05
Grape juice 0.04
Condensed fruit/vegetable juices (pulp) 0.5
Solid beverages 1.0
Wines (excluding white spirit and yellow wine) 0.2
White spirit and yellow wine 0.5
Cocoa products, chocolate and chocolate products as well as candies 0.5
Frozen beverages 0.3
Foods for special diets
Formula foods for infants and young childrenc 0.08 (in solid product)
Complementary foods for infants and young children 0.2
Formula foods for special medical purpose (excluding the species involved in infant formula for special medical purpose)
Products for the group of over 10 years old 0.5 (in solid product)
Products for the group of 1~10 year(s) old 0.15 (in solid product)
Complimentary nutrient supplement 0.5
Sports nutrition foods
Solid, semi-solid or powdery 0.5
Liquid 0.05
Nutritional supplement foods for pregnant women and wet nurses 0.5
Others
Jelly 0.4
Puffed foods 0.5
Tea 5.0
Dry chrysanthemum 5.0
Broadleaf holly leaf 2.0
Honey 0.5
Pollen (excluding pine pollen and rape pollen) 0.5
Rape pollen 1.0
Pine pollen 1.5
a The maximum level of lead in rough rice is calculated by brown rice.
b The maximum level of lead in fresh spices (such as ginger, scallion and garlic) shall comply with that in corresponding fresh vegetable (or fruit) category.
c The maximum level of lead in liquid formula foods for infants and young children shall be calculated by the conversion ratio of 8:1.
4.1.2 Inspection method: the maximum level of lead in packaged drinking water is determined according to the method specified in GB 8538 and that in other foods is determined according to the method specified in GB 5009.12.
Foreword i
1 Scope
2 Terms and definitions
3 Application principle
4 Index requirements
Annex A Description of food category (name)
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 2762-2017 National food safety standard - Maximum levels of contaminants in foods and Amendment No.1.
The following main changes have been made with respect to GB 2762-2017:
——the terms and definitions are modified;
——the application principle is modified;
——the requirements for the maximum level of lead in parts of foods are modified;
——the requirements for the maximum level of cadmium in parts of foods are modified;
——the requirements for the maximum level of arsenic in parts of foods are modified;
——the requirements for the maximum level of mercury in parts of foods are modified;
——the wording and marking position of note in Table 5 are modified;
——the requirements for the maximum level of benz[a]pyrene in cereals and their products are modified;
——the requirements for the maximum level of polychlorinated biphenyl in foods are modified;
——the inspection methods for maximum levels of contaminants in packaged drinking water are modified;
——the conversion ratio of liquid formula foods for infants and young children 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
contaminants
chemical hazardous substances (in foods) produced in the processes of production (including crop-cultivating, animal-feeding and veterinary-medicating), processing, packaging, storage, transportation, sales and eating or non-intentionally bring in by environmental contamination
The contaminants specified in this standard refer to those other than residual pesticide, residual veterinary drug, 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 cereal, peeling of fruit, shelling of nuts or shellfish, boning of meat or fish)
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 Food producer and processor shall take control measures to minimize the contaminant content in foods no matter whether maximum level of contaminant is made.
3.2 This standard lists the contaminants which have a potential large risk for the public health; the foods with limited maximum level have a large influence on consumers' dietary exposure.
3.3 Description of food category (name) (Annex A) which defines the application scope of the maximum levels of contaminants is only applicable to this standard. The maximum level of specific contaminant applied to a certain food category (name) will be regarded as 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 For dried meat products, dried aquatic products and dried edible mushrooms, if the maximum level index is required both for fresh foods and their products, the maximum level of contaminants in dried products shall be calculated according to the dehydration rate or concentrating rate based on that in corresponding fresh food. If the contaminant content in dried product is lower than the maximum level of contaminant specified for fresh raw material, such dried product may be judged as meeting the requirements of maximum level. Dehydration rate or concentrating rate may be determined according to the food analysis, information provided by the food producer and other available data, except for those under special regulations.
4 Index requirements
4.1 Lead
4.1.1 See Table1 for the maximum level indexes of lead in foods.
Table 1 Maximum level indexes of lead in foods
Food category (name) Maximum level (by Pb)
mg/kg
Cereals and their productsa [excluding oatmeal, gluten, canned porridge as well as flour and rice products with stuffing] 0.2
Oatmeal, gluten, canned porridge as well as flour and rice products with stuffing 0.5
Vegetables and their products
Fresh vegetables (excluding brassica vegetables, leafy vegetables, leguminous vegetables, fresh ginger and potatoes) 0.1
Leafy vegetables 0.3
Brassica vegetables, leguminous vegetables, fresh ginger and potatoes 0.2
Vegetable products (excluding pickled vegetables and dried vegetables) 0.3
Pickled vegetables 0.5
Dried vegetables 0.8
Fruits and their products
Fresh fruits (excluding cranberry and gooseberry) 0.1
Cranberry and gooseberry 0.2
Fruit products [excluding jam (puree), preserved fruits and dried fruits] 0.2
Jam (puree) 0.4
Preserved fruits 0.8
Dried fruits 0.5
Edible mushrooms and their products (excluding agaricus bisporus, pleurotus ostreatus, lentinula edodes, arimillaria mellea, boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus, lactarius volemus, agaric and tremella fuciformis as well as their products) 0.5
Agaricus bisporus, pleurotus ostreatus, lentinula edodes and arimillaria mellea as well as their products 0.3
Boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus and lactarius volemus as well as their products 1.0
Agaric and tremella fuciformis as well as their products 1.0 (by dry weight)
Beans and their products
Beans 0.2
Bean products (excluding soybean milk) 0.3
Soybean milk 0.05
Algae and algae products
Fresh algae (excluding spirulina) 0.5
Spirulina 2.0 (by dry weight)
Algae products (excluding spirulina products) 1.0
Spirulina products 2.0 (by dry weight)
Nuts and seeds (excluding raw and roasted coffee beans) 0.2
Raw and roasted coffee beans 0.5
Meat and meat products
Meat (excluding viscera of livestock and poultry) 0.2
Viscera of livestock and poultry 0.5
Meat products (excluding viscera products of livestock and poultry) 0.3
Viscera products of livestock and poultry 0.5
Aquatic livestock and their products
Fresh and frozen aquatic livestock (excluding fish, crustacea and bivalve molluscs) 1.0 (Removal of viscera)
Fish and crustacea 0.5
Bivalve molluscs 1.5
Aquatic products (excluding fish products and jellyfish products ) 1.0
Fish products 0.5
Jellyfish products 2.0
Milk and milk products (excluding raw milk, pasteurized milk, sterilized milk, modified milk and fermented milk) 0.2
Raw milk, pasteurized milk and sterilized milk 0.02
Modified milk and fermented milk 0.04
Eggs and egg products 0.2
Fats and oils as well as their products 0.08
Condiments (excluding spices) 1.0
Spicesb (excluding prickly ash, cinnamon and mixed spices) 1.5
Prickly ash, cinnamon and mixed spices 3.0
Sugar and starch sugar 0.5
Starch and starch products
Edible starch 0.2
Starch products 0.5
Bakery products 0.5
Beverages (excluding packaged drinking water, fruit/vegetable juices and beverages, milk beverages and solid beverages) 0.3
Packaged drinking water 0.01mg/L
Milk beverages 0.05
Fruit/vegetable juices and beverages [excluding fruit/vegetable juices and beverages containing berries and fruit granule as well as condensed fruit/vegetable juices (pulp)] 0.03
Fruit/vegetable juices and beverages containing berries and fruit granule (excluding grape juice) 0.05
Grape juice 0.04
Condensed fruit/vegetable juices (pulp) 0.5
Solid beverages 1.0
Wines (excluding white spirit and yellow wine) 0.2
White spirit and yellow wine 0.5
Cocoa products, chocolate and chocolate products as well as candies 0.5
Frozen beverages 0.3
Foods for special diets
Formula foods for infants and young childrenc 0.08 (in solid product)
Complementary foods for infants and young children 0.2
Formula foods for special medical purpose (excluding the species involved in infant formula for special medical purpose)
Products for the group of over 10 years old 0.5 (in solid product)
Products for the group of 1~10 year(s) old 0.15 (in solid product)
Complimentary nutrient supplement 0.5
Sports nutrition foods
Solid, semi-solid or powdery 0.5
Liquid 0.05
Nutritional supplement foods for pregnant women and wet nurses 0.5
Others
Jelly 0.4
Puffed foods 0.5
Tea 5.0
Dry chrysanthemum 5.0
Broadleaf holly leaf 2.0
Honey 0.5
Pollen (excluding pine pollen and rape pollen) 0.5
Rape pollen 1.0
Pine pollen 1.5
a The maximum level of lead in rough rice is calculated by brown rice.
b The maximum level of lead in fresh spices (such as ginger, scallion and garlic) shall comply with that in corresponding fresh vegetable (or fruit) category.
c The maximum level of lead in liquid formula foods for infants and young children shall be calculated by the conversion ratio of 8:1.
4.1.2 Inspection method: the maximum level of lead in packaged drinking water is determined according to the method specified in GB 8538 and that in other foods is determined according to the method specified in GB 5009.12.
Contents of GB 2762-2022
Foreword i
1 Scope
2 Terms and definitions
3 Application principle
4 Index requirements
Annex A Description of food category (name)
