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 Maximum Levels of Contaminants in Foods (GB 2762-2005) partially.
Compared with GB 2762-2005, the main changes in this standard are as follows:
- the standard name was modified;
- the definition of edible part was added;
- the application principle was added;
- the maximum level specifications of selenium, aluminium and fluorine were cancelled;
- the maximum level specifications of tin, nickel, 3-chlorine-1, 2-propanediol and nitrate were added;
- the maximum level index of N-nitrosamine was adjusted from N-dimethyl nitrosamine and N-Dimethyl ethyl nitramine into N-dimethyl nitrosamine and the maximum level index name of N-nitrosamine was modified into N-dimethyl nitrosamine;
- Appendix A was added;
- the maximum-level index of rare earth was implemented according to the former GB 2762-2005.
Contents
Foreword I
1 Scope 1
2 Terms and Definitions 1
3 Application Principle 2
4 Index Requirements 2
Appendix A Food Category (Name) Description 11
NATIONAL STANDARD
OF THE PEOPLE'S REPUBLIC OF CHINA
中华人民共和国国家标准
GB 2762-2012
National Food Safety Standard - Maximum Levels of Contaminants in Foods
食品安全国家标准
食品中污染物限量
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, 3-chlorine-1 and 2- propanediol in foods.
2 Terms and Definitions
2.1 Contaminant
It refers to the 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 brought in by environmental pollution and non-intentionally added.
The contaminants specified in this standard refer to the contaminants except pesticide residue, veterinary drug residues, biological toxins and radioactive substance.
2.2 Edible part
The edible part obtained after the non-edible part is removed mechanically (grinding of grain, scalping of fruit, shelling of nuts, boning of meat, boning of fish and shelling of shellfish) from food raw material.
Note 1: removal of non-edible part shall not adopt any non-mechanical means (e.g. refining process of rough vegetable oil).
Note 2: the quantity of edible part varies according to the differences of production processes where the same food raw materials are applied to produce different products. Where wheat is applied to process breakfast cereal and whole wheat flour, the edible part is calculated with 100%; where the wheat flour is processed, the edible part is converted according to flour yield.
2.3 Maximum level
It refers to the maximum allowable content of contaminant in edible part of food raw material and/or food product.
3 Application Principle
3.1 No matter whether maximum levels 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 may have a larger risk for the public health; the foods with maximum levels made are those who have larger influence on the exposure of the consumers' diets.
3.3 Food category (name) explanation (Appendix 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 for a certain food category (name), it is applicable to all the types of foods within this food 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 Maximum levels of contaminants in foods dry-processed are converted based on the corresponding food raw material dehydration rate or concentrating rate. The dehydration rate or concentrating rate may be determined by the information provided by the analyst and manufacturer of foods and other available data information.
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 ( Pb)
mg/kg
Cereal and its productsa [except for breakfast cereal, 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
Green 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 speck fruit)
Berry and other speck 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) 1.0(calculated with 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
Raw milk, pasteurized milk, sterile milk, acidified milk and modified milk
Milk powders and non-demineralized whey powders
Other milk products
0.05
0.5
0.3
Egg and egg products (except preserved egg and preserved egg intestine)
Preserved egg and preserved egg intestine 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
Bottled water
Fruit and vegetable juice (except concentrated fruit and vegetable juices (slurry)
Concentrated fruit and vegetable juices (slurry)
Protein beverages (except the milk beverages)
Milk beverage
Carbonated beverages and tea drinks
Powdered beverages
Other beverages
0.01 mg/L
0.05 mg/L
0.5 mg/L
0.3 mg/L
0.05 mg/L
0.3 mg/L
1.0
0.3 mg/L
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 greengrocery)
Products added with fish, animal liver and greengrocery
Canned Complementary Foods for Infants and Yong 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
0.15 (calculated according to powder products)
0.02 (Calculated in ready-to-eat state)
0.2
0.3
0.25
0.3
Others
Jelly
Puffed food
Tea
Dry chrysanthemum
Broadleaf holly leaf
Honeybee products
Honey
Pollen
0.5
0.5
5.0
5.0
5.0
2.0
1.0
0.5
a Paddy is counted with brown rice.
4.1.2 Inspection method: it 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
Appendix A Food Category (Name) Description
