GB 2761-2017 PDF EnglishUS$70.00 · In stock · Download in 9 seconds
GB 2761-2017: National standard for food safety - Limits of mycotoxins in foods Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 2761: Historical versions
GB 2761-2017: National standard for food safety - Limits of mycotoxins in foods---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB2761-2017GB 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 ContentsForeword... 3 1 Scope... 4 2 Terms and definitions... 4 3 Application principles... 4 4 Indicator requirements... 5 Annex A Food category (name) description... 9ForewordThis 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 foods1 ScopeThis Standard specifies the limit indicators of aflatoxin B1, aflatoxin M1, deoxynivalenol, penicillin, ochratoxin A and zearalenone in foods.2 Terms and definitions2.1 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.3 Application principles3.1 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 consumers. 3.4 The limits of mycotoxins in foods are calculated in the usual edible parts of the food, unless otherwise specified.4 Indicator requirements4.1 Aflatoxin B1 4.1.2 Test method. determine according to the method specified in GB 5009.22. 4.2 Aflatoxin M1 4.3 Deoxynivalenol 4.3.1 See Table 3 for limit indicators of deoxynivalenol in foods. 4.3.2 Test method. determine according to the method specified in GB 5009.111. 4.4 Penicillin 4.5 Ochratoxin A 4.6 Zearalenone 4.6.1 See Table 6 for limit indicators of zearalenone in foods.Annex AFood category (name) description A.1 See Table A.1 for food category (name) description. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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