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GB 2761-2017 PDF English


Search result: GB 2761-2017 English: PDF
Standard IDContents [version]USDSTEP2[PDF] delivered inName of Chinese StandardStatus
GB 2761-2017English70 Add to Cart 0-9 seconds. Auto-delivery. Food safety national standard -- Fungi toxins in food Valid
GB 2761-2011English70 Add to Cart 0-9 seconds. Auto-delivery. National food safety standards -- Limited edition of mycotoxins in food Obsolete
GB 2761-2005English199 Add to Cart 2 days Maximum levels of mycotoxins in foods Obsolete
GB 2761-1981English199 Add to Cart 2 days Hygienic standard for tolerances of aflatoxin B1 in foods Obsolete
BUY with any currencies (Euro, JPY, GBP, KRW etc.): GB 2761-2017     Related standards: GB 2761-2017

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GB 2761-2017: PDF in English

GB 2761-2017 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National standard for food safety - Limits of mycotoxins in foods ISSUED ON. MARCH 17, 2017 IMPLEMENTED ON. SEPTEMBER 17, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China; China Food and Drug Administration. Table of Contents Foreword ... 3 1 Scope ... 4 2 Terms and definitions ... 4 3 Application principles ... 4 4 Indicator requirements ... 5 Annex A Food category (name) description ... 9 Foreword This Standard replaces GB 2761-2011 “National standard for food safety - Limits of mycotoxins in foods”. Compared with GB 2761-2011, the main changes of this Standard are as follows. - MODIFY the application principles; - ADD the limit requirements for ochratoxin A in wine and coffee; - ADD the limit requirements for mycotoxins in formula for special medical purpose, complementary food supplements, sports nutrition foods, pregnant women and nurse nutrition supplements; - DELETE the note after fermented sauces in Table 1; - UPDATE the standard number of test methods; - MODIFY Annex A. National standard for food safety - Limits of mycotoxins in foods 1 Scope This Standard specifies the limit indicators of aflatoxin B1, aflatoxin M1, deoxynivalenol, penicillin, ochratoxin A and zearalenone in foods. 2 Terms and definitions 2.1 Mycotoxins The secondary toxic metabolites produced by fungi during growth and reproduction. 2.2 Edible parts The edible part obtained from food raw materials by mechanical means (such as grain milling, fruit peeling, nut shelling, meat boning, fish boning, shellfish shelling, etc.) to remove non-edible parts. NOTE 1. The removal of non-edible parts shall not be carried out by any non-mechanical means (e.g., crude vegetable oil refining process). NOTE 2. When producing different products with the same food raw materials, the amount of edible parts varies depending on the production process. For example, when processing oatmeal and whole wheat flour by wheats, the edible part of the calculated by 100 %; when processing wheat flour, the edible part is converted by flour yield. 2.3 Limit The maximum level of myxotoxin allowed in the edible parts of food raw materials and/or food products. 3 Application principles 3.1 Regardless of whether or not the mycotoxin limit is established, food producer and processer shall take control measures to minimize the level of mycotoxins in foods. 3.2 This Standard lists the mycotoxins that may pose a greater risk to public health. Foods with limits are foods that have a greater impact on the dietary exposure of Annex A Food category (name) description A.1 See Table A.1 for food category (name) description. Table A.1 -- Food category (name) description Fruit and its products Fresh fruit (unprocessed, surface treated, peeled or cut, frozen fruit) Berries and other small-size fruit Other fresh fruit (including sugar cane) Fruit products Canned Fruit Dried fruit Vinegared, oiled or salted fruit Jam (mud) Candied fruit (including hawthorn rolls) Fermented fruit products Cooked or fried fruit Fruit desserts Other fruit products Cereals and their products (excluding baked products) Cereals Unhusked rice Corn Wheat Barley Other cereals (e.g. millet, sorghum, rye, oat, buckwheat, etc.) Milled cereal products Brown rice Rice Wheat flour Cornmeal (grits, flakes) Cereal Other husked cereals (e.g. millet, sorghum, barley, broomcorn millet, etc.) Cereal products Rice products (e.g. rice flour, tangyuan flour, other products, etc.) Wheat flour products Raw damp flour products (e.g. noodles, dumpling wrapper, wonton wrapper, suimai wrapper, etc.) Raw dried flour products Fermented flour products Batter (e.g. batter for fish and poultry), wrapped powder, fried powder Wheat gluten Seasoning wine Spices Spices and spice powder spice oil Spice sauce (e.g. mustard sauce, green mustard sauce, etc.) Other spice processed products Aquatic seasonings Fish spices (e.g. fish sauce, etc.) Other aquatic seasonings (e.g. oyster sauce, shrimp sauce, etc.) Complex seasonings (e.g. solid soup, chicken essence, chicken powder, mayonnaise, salad dressing, seasoning sauce, etc.) Other seasonings Soft drinks Packaged drinking water Mineral water Pure water Other packaged drinking water Fruit and vegetable juice and its drinks (e.g. apple juice, apple vinegar, hawthorn juice, hawthorn vinegar, etc.) Fruit and vegetable juice (pulp) Concentrated fruit and vegetable juice (pulp) Other fruit and vegetable juice drinks (including fermented products) Protein drink Milk beverages (e.g. fermented milk beverages, formulated milk beverages, lactic acid bacteria beverages, etc.) Plant protein drinks Compound protein drinks Other protein drinks Carbonated drinks Tea drinks Coffee drinks Plant drinks Flavor drinks Solid drinks [including instant coffee, ground coffee (baked coffee)] Other drinks Alcoholic beverages Distilled wine (e.g. spirit, brandy, whiskey, vodka, rum, etc.) Mixed wine Fermented wine (e.g. wine, rice wine, beer, etc.) Special dietary foods Infant and young children formula Infant formula Follow-up infant and young children formula Infant formula for special medical purposes Complementary foods for infant and young children Cereal based complementary foods for infants and young children ......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.