GB 2762-2022_English: PDF (GB2762-2022)
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| GB 2762-2022 | English | 290 |
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National food safety standard - Limits of contaminants in food
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GB 2762-2022
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| GB 2762-2017 | English | 115 |
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[Including 2021XG1] Food safety national standard -- Contaminant limits in food
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GB 2762-2017
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| GB 2762-2012 | English | 70 |
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National food safety standards -- Contaminants in foods
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GB 2762-2012
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| GB 2762-2005 | English | 439 |
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Maximum levels of contaminants in foods
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GB 2762-2005
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| GB 2762-1994 | English | 199 |
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Tolerance Limit of mercury in foods
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GB 2762-1994
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| GB 2762-1981 | English | RFQ |
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Hygienic standard for tolerances of mercury in foods
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GB 2762-1981
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| Standard ID | GB 2762-2022 (GB2762-2022) | | Description (Translated English) | National food safety standard - Limits of contaminants in food | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Word Count Estimation | 21,298 | | Date of Issue | 2022-06-30 | | Date of Implementation | 2022-12-30 | | Older Standard (superseded by this standard) | GB 2762-2017 | | Administrative Organization | National Health Commission | | Issuing agency(ies) | State Administration for Market Regulation | | Standard ID | GB 2762-2017 (GB2762-2017) | | Description (Translated English) | [Including 2021XG1] Food safety national standard -- Contaminant limits in food | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 20,276 | | Date of Issue | 2017-03-17 | | Date of Implementation | 2017-09-17 | | Older Standard (superseded by this standard) | GB 2762-2012 | | Regulation (derived from) | National Health and Family Planning Commission Notice No. 4 of 2017 | | Standard ID | GB 2762-2012 (GB2762-2012) | | Description (Translated English) | National food safety standards - Contaminants in foods | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.040 | | Word Count Estimation | 18,125 | | Older Standard (superseded by this standard) | GB 2762-2005 ial | | Regulation (derived from) | Ministry of Health Bulletin No. 21 of 2012 | | Issuing agency(ies) | Ministry of Health of the People's Republic of China | | Summary | This Chinese standard specifies the food of lead, cadmium, mercury, arsenic, tin, nickel, chromium, nitrite, nitrate, benzo [a] pyrene, N- dimethyl nitrosamine, PCBs 3 chloro -1, 2 propanediol in foods. |
GB 2762-2022
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Maximum levels of
contaminants in foods
ISSUED ON: JUNE 30, 2022
IMPLEMENTED ON: JUNE 30, 2023
Issued by: State Administration for Market Regulation;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions... 4
3 Principles of application ... 4
4 Index requirements ... 5
Appendix A Description of food category (name) ... 16
National food safety standard - Maximum levels of
contaminants in foods
1 Scope
This standard specifies the limit index of lead, cadmium, mercury, arsenic, tin, nickel,
chromium, nitrite, nitrate, benzo[a]pyrene, N-dimethylnitrosamine, polychlorinated
biphenyls, 3-chloro-1,2-propanediol.
2 Terms and definitions
2.1 Contaminants
Chemical hazardous substances, that are produced OR brought in by environmental
pollution OR unintentionally added, during the process of food production (including
crop planting, animal feeding, veterinary medicine), processing, packaging, storage,
transportation, sales, consumption.
The pollutants, which are specified in this standard, refer to pollutants other than
pesticide residues, veterinary drug residues, biological toxins, radioactive substances.
2.2 Edible portion
The edible part, which is obtained after the non-edible parts of food raw materials are
removed by mechanical means (such as grain milling, fruit peeling, nut shelling, meat
deboning, fish deboning, shell deshelling, etc.).
2.3 Limit quantity
The maximum level of contaminants, which is allowed in the edible portion of raw food
and/or finished food.
3 Principles of application
3.1 Regardless of whether contaminant limits are established or not, food producers and
processors shall take control measures, to make the content of contaminants in food
reach the lowest level.
3.2 This standard lists contaminants, that may pose a greater risk to public health. Foods
for which limit values are formulated are those, that have a greater impact on
consumers' dietary exposure.
3.3 The food category (name) description (see Appendix A) is used to define the scope
of application of the contaminant limit, which is only applicable to this standard. When
a certain contaminant limit is applied to a food category (name), all categories of food
within the food category (name) are applicable, unless otherwise specified.
3.4 Limits of contaminants in food are calculated based on the usual edible portion of
food, unless otherwise specified.
3.5 For dried meat products, dried aquatic products, dried edible fungi, if the limit index
has requirements for fresh food and corresponding products, the limit of pollutants in
dried products shall be converted, by the limit of pollutants in corresponding fresh food,
combining its dehydration rate or concentration rate. If the contaminant content in the
dried product is lower than the contaminant limit requirements of its fresh raw materials,
it can be determined to meet the limit requirements. The rate of dehydration or
concentration can be determined from analysis of the food, information provided by the
producer, other available data, unless otherwise specified.
4 Index requirements
4.1 Lead
4.1.1 See Table 1, for lead limits in food.
......
GB 2762-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National standard for food safety
- Limits of contaminants in foods
[Including Amendment List No.1 2021XG1]
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 ... 5
4 Indicator requirements ... 5
Annex A Food category (name) description ... 15
Amendment List No.1 [2021XG1] ... 21
Foreword
This Standard replaces GB 2762-2012 “National standard for food safety - Limits of
contaminants in foods”.
Compared with GB 2762-2011, the main changes of this Standard are as follows:
- DELETE the limit requirements for rare earth;
- MODIFY the application principles;
- ADD the requirements for the amount of lead in spirulina and its products;
- ADJUST the requirements for cadmium limit in day lily;
- ADD the limit requirements for mycotoxins in formula for special medical purpose,
complementary food supplements, sports nutrition foods, pregnant women and
nurse nutrition supplements;
- UPDATE the standard number of test methods;
- ADD the description of inorganic arsenic limit test requirements;
- MODIFY Annex A.
National standard for food safety
- Limits of contaminants in foods
1 Scope
This Standard specifies the limit indicators of lead, cadmium, mercury, arsenic, tin,
nickel, chromium, nitrite, nitrate, benzo [a] pyrene, N-dimethyl nitrosamine and
chlorine-1,2-propanediol in foods.
2 Terms and definitions
2.1 Contaminants
Chemical hazardous substances produced or brought by environmental pollution and
are not intentionally added in foods in the process of production (including crop
cultivation, animal husbandry and veterinary medicine), processing, packaging,
storage, transportation, sales, eating, etc.
Contaminants specified in this Standard refer to contaminants other than pesticide
residues, veterinary drug residues, biological toxins and radioactive substances.
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 Limits
The maximum level of contaminants allowed in the edible parts of food raw materials
and/or food products.
3 Application principles
3.1 Regardless of whether or not the containment limit is established, food producer
and processer shall take control measures to minimize the level of containments in
foods.
3.2 This Standard lists the containments 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.
3.3 Food category (name) description (Annex A) is the scope of application for defining
the limits of mycotoxins, which is applicable only to this Standard. When a certain
mycotoxin is limited to a food category (name), all categories of food in this food
category (name) are applicable, unless otherwise specified.
3.4 The limits of containments in foods are calculated in the usual edible parts of the
food, unless otherwise specified.
3.5 When there are limit indicator requirements for products, the contaminant limit of
dry products is converted by the contaminant limit in the corresponding fresh food,
combining with its dehydration rate or concentration rate. Dehydration rate or
concentration can be determined by analyzing the food, the information provided by
the manufacturer and other available data. Unless otherwise specified.
4 Indicator requirements
4.1 Lead
4.1.1 See Table 1 for limit indicators of lead in foods.
Table 1 -- Limit indicators of lead in foods
......
GB 2762-2012
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Maximum Levels of Contaminants in Foods
ISSUED ON. NOVEMBER 13, 2012
IMPLEMENTED ON. JUNE 01, 2013
Issued by. Ministry of Health of the People's Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Application Principle ... 5
4 Index Requirements ... 5
Appendix A ... 15
Foreword
This Standard partially replaces GB 2762-2005 “Maximum Levels of Contaminants in
Foods”.
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 provisions of maximum-levels of selenium, aluminium and fluorine were
deleted;
- The provisions of maximum-levels 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 TO N-dimethyl nitrosamine; and the
maximum-level index name of N-nitrosamine was modified to N-dimethyl
nitrosamine;
- Appendix A was added;
- The maximum-level index of rare earth was implemented according to the former
GB 2762-2005.
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, 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,
when the same food raw materials are applied to produce different products. For example,
when wheat is applied to process breakfast cereal and whole wheat flour, the edible part is
calculated with 100%; when 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.
(except celery)
Celery
0.2
Fruit and its products
Fresh fruit
0.05
Edible fungi and its product
Fresh edible fungi (except lentinus edodes and agaricus blazei murrill)
Lentinus edodes
Edible fungi products (except the products of agaricus blazei murrill)
0.2
0.5
0.5
Bean and its products
Beans
0.2
Nuts and seeds
Peanut
0.5
Meat and meat products
Meat (except the viscera of livestock and poultry)
Liver of livestock and poultry
Kidney of livestock and poultry
Meat products (except the products of liver and kidney))
Liver products
Kidney products
0.1
0.5
1.0
0.1
0.5
1.0
Aquatic livestocks and their products
Fresh and frozen aquatic livestock
Fishes
Crustacea
Aquatic processed product of bivalve, gastropod, cephalopod and
echinodermata
Canned fish (except canned anchovy and sailfish)
Canned anchovy and sailfish
Other fish products (except anchovy and sailfish products)
Anchovy and sailfish products
0.1
0.5
2.0 (with viscera removed)
0.2
0.3
0.1
0.3
Egg and egg products 0.05
Condiments
Edible salt
Fish condiment
0.5
0.1
Beverages
Packaged water (except mineral water)
Mineral water
0.005 mg/L
0.003 mg/L
a Paddy is counted in brown rice.
4.2.2 Inspection method. It is determined by the method specified in GB/T 5009.15.
4.3 Mercury
4.3.1 The maximum-level indexes of mercury in foods are shown in Table 3.
5009.123.
4.8 Nitrite and nitrate
4.8.1 The maximum-level index of nitrite and nitrate in foods is shown in Table 8.
Table 8 Maximum-level Index of Nitrite and Nitrate in Foods
Food category (name)
Maximum-level
mg/kg
Nitrite
(in NaNO2)
Nitrate
(in NaNO3)
Vegetable and its products
Pickles
Milk and milk products
Raw milk
Milk powder
0.4
2.0
Beverages
Packaged water (except mineral water)
Mineral water
0.005 mg/L(in NO2-)
0.1 mg/L(in NO2-)
45 mg/L( in NO3-)
Foods for special diets
Formula foods for infants and young children
Formula foods for infants
Follow-on formula food
Formula foods for infant and young children for
special medical purpose
Complementary foods for infants and young
children
Cereal-based complementary foods for infants
and young children
Canned complementary foods for infants and
young children
2.0a (in powder products)
2.0a (in powder products)
2.0 (in powder products)
2.0c
4.0c
100 (in powder products)
100b (in powder products)
100 (in powder products)
100b
200b
a It is only applicable to the milk-based products.
b It is not applicable to the products added with vegetables or fruits.
c It is not applicable to the products added with beans.
4.8.2 Inspection method. Beverages are determined according to the method
specified in GB/T 8538; and other foods are determined according to the method
specified in GB/T 5009.33.
4.9 Benzo[a]pyrene
4.9.1 Maximum-level indexes of benzo[a]pyrene in foods are shown in Table 9.
Ed
ibl
e f
un
gi
an
d i
ts
pro
du
cts
Fresh edible fungi (those that are not machined, processed of surface, pre-cut, frozen)
Lentinus edodes
Agaricus blazei murrill
Other fresh edible fungi
Edible fungi products
Canned edible fungi
Dry-processed edible fungi
Pickled edible fungi (for example, sauced, salted and sweet-soured edible fungi)
Water-cooked or fried edible fungi
Other edible fungi products
Ce
rea
l a
nd
its
pr
od
uc
ts
(ex
clu
din
g r
oa
ste
d p
rod
uc
ts)
Cereal
Paddy
Corn
Wheat
Barley
Other cereals [e.g. millet, broomcorn, rye, oat, buckwheat, etc.]
Finished products of mill cereal
Brown rice
Rice
Wheat flour
Corn flour (grits, flakes)
Breakfast cereal
Other skinned cereal (e.g. millet, sorghum rice, pearl barley, husked millet, etc.)
Cereal products
Rice products (e.g. rice noodles, glue pudding powder and other products, etc.)
Wheat flour products
Raw & wetted flour product (such as noodle, dumpling wrapper, wonton wrapper and Shao-mai
wrapper)
Raw & dry flour products
Fermented flour products
Paste (such as paste used for fish and poultry meat), coated-powder and fried flour
Gluten
Other wheat flour products
Corn products
Other grain products (e.g. filled flour and rice products, eight ingredients porridge can, etc.)
Be
an
an
d i
ts
pro
du
cts
Bean (dry bean and powder ground by dry bean)
Bean products
Non-fermented bean products (e.g. soybean milk, bean curd, dried tofu, bean curd stick, cooked beans,
puffed food of soybean protein, vegetarian meat of soybean, etc.)
Fermented bean products (e.g. preserved bean-curd, natto, lobster sauce, lobster sauce products, etc.)
Bean cans
Su
ga
r a
nd
st
arc
su
ga
Sugar
White sugar and white sugar products (e.g. white granulated sugar, soft sugar, rock candy and cube sugar)
Other sugar and syrup (e.g. brown sugar, brown granulated sugar, golden slab sugar, raw sugar, molasses,
partially-invert sugar and maple syrup)
Starch sugar (fruit sugar, glucose, caramel and partially-inverted sugar)
Sta
rch
an
d s
tar
ch
pro
du
cts
(in
clu
din
g t
he
Edible starch
Starch products
Silk noodles and vermicelli
Lotus root starch
Other starch products (e.g. shrimp flavour slice)
Ba
ke
ry
pro
du
cts
Bread
Pastry (including moon cake)
Biscuits (e.g. sandwich biscuits, wafer biscuits and egg roll etc.)
Other bakery products
Co
co
a p
rod
uc
ts,
ch
oc
ola
te
an
d c
ho
co
lat
pro
du
cts
as
ell
as
Cocoa products, chocolate and chocolate products (including cocoa butter substitute chocolate and the products)
Candy (including gum base candy)
Fro
ze
n d
rin
ks
Ice cream
Flavoured ice and frozen sucker
Edible ices
Other frozen drinks
Fo
od
s f
or
sp
ec
ial
di
ets
Formula foods for infants and young children
Formula foods for infants
Follow-on formula food
Formula foods for infant and young children for special medical purpose
Complementary foods for infants and young children
Cereal-based complementary foods for in...
......
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