Nội dung toàn văn Decision No. 46/2007/QD-BYT on promulgation regulation of maximum level of biolo
THE MINISTRY OF HEALTH | SOCIALIST REPUBLIC OF VIET NAM |
No. 46/2007/QD-BYT | Hanoi, December 19, 2007 |
DECISION
ON PROMULGATION “REGULATION OF MAXIMUM LEVEL OF BIOLOGICAL AND CHEMICAL POLLUTION IN FOOD”
THE MINISTER OF HEALTH
Pursuant to the Decree No.49/2003/ND-CP of May 15, 2003 of the Government stipulating the functions, tasks, powers and organizational structure of the Ministry of Health;
Pursuant to the July 26, 2003 Ordinance No. 12/2003/PL-UBTVQH11 of The Standing Committee of National Assembly, on food hygiene and safety;
Pursuant to the Government’s Decree No.163/2004/ND-CP of September 7, 2004 detailing the implementation of a number of articles of the Ordinance on food hygiene and safety;
At the proposal of the director of the Food Safety and Hygiene Department, the director of the Legal Department under the Ministry of Health,
DECIDES:
Article 1. To promulgate together with this Decision “the Regulation of maximum level of biological and chemical pollution in food”.
Article 2. This Decision takes effect after 15 days from the day of its publication in the Official Gazette.
To Annul the April 04, 1998 Decision No. 867/1998/QD-BYT of the Minister of Health on promulgation “the List of Food Hygiene Standards”. In case the similar national technical standards be promulgated, the maximum level of micro-organisms and residue of pollution substance in food be implemented according to that technical standard.
Article 3. Mr (Mrs): Chief of Office, Chief of Health Inspectorate, Directors of Departments: Science and Education, Legislation under the Ministry of Health, directors of the Food Safety and Hygiene Department, directors of provincial/municipal Health Services, heads of units under the Ministry of Health, and heads of health agencies of branches shall implement this Decision.
| FOR THE MINISTER OF HEALTH |
REGULATION
MAXIMUM LEVEL OF BIOLOGICAL AND CHEMICAL POLLUTION IN FOOD
(Promulgated together with the December 19, 2007 Decision No. 46/2007/QD-BYT of the Health Minister)
TABLE OF CONTENTS
Part 1. General provisions
Part 2. Maximum level of veterinary medicine residue in food
Part 3. Maximum limit of bacterial and mildew toxin in food
Part 4. Regulation of hygienic safety for wrapping, tools containing food
Part 5. Maximum limit of metal in food
Part 6. Limit of micro-organisms in food
Part 7. The list of processing-aid substances permitted to use in manufacturing and processing food
Part 8. Maximum pesticide residue limits in food
Appendix. Reference instructions
Part 1.
GENERAL PROVISIONS
1. Scope of application
This Regulation provides maximum level of biological and chemical pollution in food and list of processing-aid substances permitted to use in manufacturing, processing food.
2. Objects of application
This Regulation applies to organizes, individuals manufacturing, processing and doing business of food in Vietnam.
3. Abbreviations
- ADI (Acceptable Daily Intake)
- GAP (Good Agriculturing Practice)
- GMP (Good Manufacturing Practice)
- ML (Maximum Level)
- MRL (Maximum Residue Level)
- UHT (Ultra Heat Treated)
- MPN (Most Probable Number Method)
- B. cereus: Bacillus cereus
- Cl.botulinums: Clostridium botulinums
- Cl. perfringens: Clostridium perfringens
- E.coli: Escherichia coli
- P.aeruginosa: Pseudomonas aeruginosa
- S. aureus: Staphylococcus aureus
- TSVSVHK: Total aerobic plate counts
- V. Parahaemolyticus: Vibrio parahaemolyticus
- TSBTNM-M: Total of mould and yeast count
- dm: decimet
- kg: kilogram
- l: liter
- v/v: unit to count volume on volume
- mg: miligram
- ml: mililiter
- mm: milimeter
- μg: microgram
4. Interpretation of terms
In this Regulation, the following terms are construed as follows:
4.1. Veterinary medicine is substance or compound originating from animals, plants, micro-organisms , minerals, chemicals used in prophylaxis, diagnosis, treatment or rehabilitation, adjustment, improvement of functions of animal body, including pharmaceutical products, chemicals, vaccines, hormones, some of other biological products and micro-organisms using in veterinary.
4.2. Plant protection drug is products originating from chemicals, plants, animals, micro-organisms and other products used to prevent and exterminate organisms that cause harm to plant resources.
4.3. Food processing-aid substance is substance used in processing of food material or food ingredient in order to complete the technology of food processing and handling.
4.4. Acceptable Daily Intake (ADI) is quantity of a kind of substance go into body daily without causing harmful effect to human health (unit: mg/kg weight).
4.5. Maximum residue level (MRL) of veterinary medicine is maximum level of a kind of veterinary medicine after using, remaining in food and counted by microgram of veterinary medicine per one kilogram of solid food or one liter of liquid food.
4.6. Maximum residue level (MRL) of plant protection drug is maximum quantity of plant protection drug accepted to exist in agricultural product, food without causing harm to human. MRL is shown by milligram of plant protection drug per one kilogram of food.
4.7. Maximum level (ML) is limit of a specific polluted or natural poisonous substance permitted to be in food counting by milligram of polluted or natural poisonous substance per one kilogram of food (mg/kg).
4.8. Non-heat treated processed meat is product to be processed from meat under technology process without going through heat treament stage that the temperature of the product center is under 70oC and not neccesary for heating before eating.
4.9. Heat-treated processed meat is product processed from meat under technology process with heat treament stage which ensure that the temperature of the product center is over 70oC and not neccesary for heating before eating.
4.10. Functional food is food used to assist function of parts in human body, with nutrition effect, make body comfortable, reinforce resistance and reduce risk of disease.
4.11. Tool to contain food is tool used with the purposes to prepare, cook, serve meal and preserve food or drinks.
4.12. Tool to cook is tool used to heat in processing food and drinks by method of normal heating or microwave.
4.13. Tool made of pottery is tool used to contain food include tools made of porcelain, terra-cotta.
4.14. Tool for containing with shallow and flat bowel is tool made of pottery or glass with the depth inside not more than 25mm be measured from the deepest dot to horizontal surface go pass overflow point.
4.15. Tool for containing made of pottery with deep bowel is tool made of pottery with the depth inside more than 25mm be measured from the deepest dot to horizontal surface go pass overflow point. Tool for containing with deep bowel is divided into groups:
- Small size: have capacity less than 1.1 liter;
- Big size: have capacity from 1.1 liter to 3 liter;
- Using for preserving: have capacitymore than 3 liter;
- Tumbler, bowl: tool made of pottery,has small size with deep bowel (have capacity about 240 ml) usually used for containing drinks such as coffee, tea at high temperature.
4.16. Tool for containing made of glass with deep bowel is tool made of glass with the depth inside more than 25mm be measured from the deepest dot to horizontal surface go pass overflow point. Tool for containing with deep bowel is divided into groups:
- Small size: have capacity less than 600 ml;
- Big size: have capacity from 600 ml to 3 liter;
- Using for preserving: have capacity more than 3 liter.
5. Inspection, supplement
Yearly, The Ministry of Health organizes the consideration of maximum level of micro-organisms and polluted substance residue in food on the basis of ensuring consumer’s health, conforming with regulation of nations in the world and Codex.
Part 2.
MAXIMUM LEVEL OF VETERINARY MEDICINE RESIDUE IN FOOD
1. ABAMECTIN (anthelmintic) ADI: 0 - 2 µg per kilogram bodyweight per day Active ingredient: Avermectin B1a | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Livers | 100 |
|
Kidneys | 50 |
|
Fat | 100 |
|
2. ALBENDAZOLE (anthelmintic) ADI: 0 - 50 µg per kilogram bodyweight per day Active ingredient: 2-aminosulfone, excluding milk | ||
Foodstuff | MRL (μg/kg) | Note |
Muscle | 100 |
|
Livers | 5000 |
|
Kidneys | 5000 |
|
Milk (mg/l) | 100 |
|
Fat | 100 |
|
3. ALTRENOGEST ADI: 0 - 40 µg per kilogram bodyweight per day Active ingredient: Altrenogest | ||
Foodstuff | MRL (mg/kg) | Note |
Pig |
|
|
Muscle | 1 |
|
Livers | 4 |
|
4. APRAMYCIN ADI: 0 - 25 µg per kilogram bodyweight per day Active ingredient: Apramycin | ||
Foodstuff | MRL (μg/kg) | Note |
Pig |
|
|
Kidneys | 100 |
|
5. AZAPERONE ADI: 0 - 6 µg per kilogram bodyweight per day Active ingredient: Total azaperone and azaperol | ||
Foodstuff | MRL (μg/kg) | Note |
Pig |
|
|
Muscle | 60 |
|
Livers | 100 |
|
Kidneys | 100 |
|
Fat | 60 |
|
6. BENZYLPENICILLIN/PROCAINE BENZYLPENICILLIN (Antibiotics) ADI: 0 - 30 µg per kilogram bodyweight per day Residues of benzylpenicillin and procaine benzylpenicillin must be lower than such level. Active ingredient: Benzylpenicillin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 50 |
|
Livers | 50 |
|
Kidneys | 50 |
|
Milk (μg/l) | 4 |
|
Pig |
|
|
Muscle | 50 |
|
Livers | 50 |
|
Kidneys | 50 |
|
Fowls |
|
|
Muscle | 50 | Only applicable to procaine benzylpenicillin |
Livers | 50 | Only applicable to procaine benzylpenicillin |
Kidneys | 50 | Only applicable to procaine benzylpenicillin |
7. CARAZOLOL ADI: 0 - 0.1 µg per kilogram bodyweight per day Active ingredient: Carazolol | ||
Foodstuff | MRL (μg/kg) | Note |
Pig |
|
|
Muscle | 5 |
|
Livers | 25 |
|
Kidneys | 25 |
|
Fat/Skin | 5 |
|
8. CEFTIOFUR ADI: 0 - 50 µg per kilogram bodyweight per day Active ingredient: Desfuroyl ceftiofur | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/l) | 100 |
|
Muscle | 1000 |
|
Livers | 2000 |
|
Kidneys | 6000 |
|
Fat | 2000 |
|
Pig |
|
|
Muscle | 1000 |
|
Livers | 2000 |
|
Fat | 2000 |
|
Kidneys | 6000 |
|
9. CHLORTETRACYCLINE/OXYTETRACYCLINE/TETRACYCLINE ADI: 0 - 30 µg per kilogram bodyweight per day Active ingredient: Medicines of the same genus, simple or combined | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 200 |
|
Livers | 600 |
|
Kidneys | 1200 |
|
Milk (μg/l) | 100 |
|
Pig |
|
|
Muscle | 200 |
|
Livers | 600 |
|
Kidneys | 1200 |
|
Sheep |
|
|
Muscle | 200 |
|
Livers | 600 |
|
Kidneys | 1200 |
|
Milk (μg/l) | 100 |
|
Poultry |
|
|
Muscle | 200 |
|
Livers | 600 |
|
Kidneys | 1200 |
|
Egg | 400 |
|
Fish |
|
|
Muscle | 200 | Only applicable to oxytetracycline |
Lobster |
|
|
Muscle | 200 | Only applicable to oxytetracycline |
10. CLORSULON ADI: 0 - 8 µg per kilogram bodyweight per day Active ingredient: Clorsulon | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Kidneys | 1000 |
|
Muscle | 100 |
|
11. CLOSANTEL (anthelmintic) ADI: 0 - 30 µg per kilogram bodyweight per day Active ingredient: Closantel | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 1000 |
|
Livers | 1000 |
|
Kidneys | 3000 |
|
Fat | 3000 |
|
Sheep |
|
|
Muscle | 1500 |
|
Livers | 1500 |
|
Kidneys | 5000 |
|
Fat | 2000 |
|
12. CYFLUTHRIN (Pesticide) ADI: 0 - 20 µg per kilogram bodyweight per day Active ingredient: Cyfluthrin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 20 |
|
Livers | 20 |
|
Kidneys | 20 |
|
Fat | 200 |
|
Milk (μg/l) | 40 |
|
13. CYHALOTHRIN (Pesticide) ADI: 0 - 5 µg per kilogram bodyweight per day Active ingredient: Cyhalothrin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 20 |
|
Livers | 20 |
|
Kidneys | 20 |
|
Fat | 400 |
|
Milk (μg/l) | 30 |
|
Pig |
|
|
Muscle | 20 |
|
Livers | 20 |
|
Kidneys | 20 |
|
Fat | 400 |
|
Sheep |
|
|
Muscle | 20 |
|
Livers | 50 |
|
Kidneys | 20 |
|
Fat | 400 |
|
14. CYPERMETHRIN AND ALPHA- CYPERMETHRIN (Pesticide) ADI: 0 - 20 μg/kg weight per day for both Cypermethrin and alpha-Cypermethrin Active ingredient: Total amount of Cypermethrin residue | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals and sheep |
|
|
Muscle | 50 |
|
Livers | 50 |
|
Kidneys | 50 |
|
Fat | 1000 |
|
15. DANOFLOXACIN (antibiotics) ADI: 0 - 20 µg per kilogram bodyweight per day Active ingredient: Danofloxacin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 200 |
|
Livers | 400 |
|
Kidneys | 400 |
|
Fat | 100 |
|
Pig |
|
|
Muscle | 100 |
|
Livers | 50 |
|
Kidneys | 200 |
|
Fat | 100 |
|
Fowls |
|
|
Muscle | 200 |
|
Livers | 400 |
|
Kidneys | 400 |
|
Fat | 100 | The ratio of fat to skin is normal |
16. DECOQUINATE ADI: 0 - 75 µg per kilogram bodyweight per day Active ingredient: Decoquinate | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 1000 |
|
Goats |
|
|
Muscle | 1000 |
|
Fowls |
|
|
Muscle | 1000 |
|
17. DELTAMETHRIN (Pesticide) ADI: 0 - 10 µg per kilogram bodyweight per day Active ingredient: Deltamethrin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 30 |
|
Livers | 50 |
|
Kidneys | 50 |
|
Fat | 500 |
|
Milk (μg/l) | 30 |
|
Sheep |
|
|
Muscle | 30 |
|
Livers | 50 |
|
Kidneys | 50 |
|
Fat | 500 |
|
Fowls |
|
|
Muscle | 30 |
|
Livers | 50 |
|
Kidneys | 50 |
|
Fat | 500 |
|
Egg | 30 |
|
18. DEXAMETHAZON ADI: 0 - 0.015 µg per kilogram bodyweight per day Active ingredient: Dexamethazon | ||
Foodstuff | MRL (μg/kg) | Note |
Muscle | 0.5 |
|
Livers | 2.5 |
|
Kidneys | 0.5 |
|
Milk (μg/l) | 0.3 |
|
19. DICLAZURIL (Coccidiocide and coccidiostat) ADI: 0 - 30 µg per kilogram bodyweight per day Active ingredient: Diclazuril | ||
Foodstuff | MRL (μg/kg) | Note |
Sheep, rabbits and hares, poultry |
|
|
Muscle | 500 |
|
Livers | 3000 |
|
Kidneys | 2000 |
|
Fat | 1000 |
|
20. DICYCLANIL (Pesticide) ADI: 0 - 7 µg per kilogram bodyweight per day Active ingredient: Dicyclanil | ||
Foodstuff | MRL (μg/kg) | Note |
Sheep |
|
|
Muscle | 150 |
|
Livers | 125 |
|
Kidneys | 125 |
|
Fat | 200 |
|
21. DIHYDROSTREPTOMYCIN/STREPTOMYCIN (Antibiotics) ADI: 0 - 50 (μg/kg) body weight, applicable to dihydrostreptomycin and streptomycin residues Active ingredient: Total dihydrostreptomycin and streptomycin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals and sheep |
|
|
Milk (μg/kg) | 200 |
|
Muscle | 600 |
|
Livers | 600 |
|
Kidneys | 1000 |
|
Fat | 600 |
|
Pigs, fowls |
|
|
Muscle | 600 |
|
Livers | 600 |
|
Kidneys | 1000 |
|
Fat | 600 |
|
22. DIMINAZENE ADI: 0 - 100 µg per kilogram bodyweight per day Active ingredient: Diminazene | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/kg) | 150 | Quantitative limits by analyzing method |
Muscle | 500 |
|
Livers | 12000 |
|
Kidneys | 6000 |
|
23. DORAMECTIN (anthelmintic) ADI: 0 - 0.5 µg per kilogram bodyweight per day Active ingredient: Doramectin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 10 |
|
Livers | 100 |
|
Kidneys | 30 |
|
Fat | 150 |
|
Pigs |
|
|
Muscle | 5 |
|
Livers | 100 |
|
Kidneys | 30 |
|
Fat | 150 |
|
24. EPRINOMECTIN (anthelmintic) ADI: 0 - 10 µg per kilogram bodyweight per day Active ingredient: Eprinomectin B1a | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 100 |
|
Livers | 2000 |
|
Kidneys | 300 |
|
Fat | 250 |
|
Milk (μg/l) | 20 |
|
25. ENROFLOXACIN ADI: 0 - 3 µg per kilogram bodyweight per day Active ingredient: Desethylene ciprofloxacin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Livers | 100 |
|
26. FEBANTEL/FENBENDAZOLE/OXFENDAZOLE (Anthelmintic) ADI: 0 - 7 µg per kilogram bodyweight per day Active ingredient: Total fenbendazole, oxfendazole and oxfendazole sulphone, calculated by oxfendazole sulphone equivalent | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals and sheep |
|
|
Milk (μg/l) | 100 |
|
Muscle | 100 |
|
Livers | 500 |
|
Kidneys | 100 |
|
Fat | 100 |
|
Pigs, goats and horses |
|
|
Muscle | 100 |
|
Livers | 500 |
|
Kidneys | 100 |
|
Fat | 100 |
|
27. FLORFENICOL ADI: 0 - 10 µg per kilogram bodyweight per day Active ingredient: Florfenicol | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 300 |
|
Livers | 3700 |
|
Pigs |
|
|
Muscle | 200 |
|
Livers | 2500 |
|
Catfish |
|
|
Muscle | 1000 |
|
28. FLUAZURON (Pesticide) ADI: 0 - 40 µg per kilogram bodyweight per day Active ingredient: Fluazuron | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 200 |
|
Livers | 500 |
|
Kidneys | 500 |
|
Fat | 7000 |
|
29. FLUBENDAZOLE (anthelmintic) ADI: 0 - 12 µg per kilogram bodyweight per day Active ingredient: Flubendazole | ||
Foodstuff | MRL (μg/kg) | Note |
Pigs |
|
|
Muscle | 10 |
|
Livers | 10 |
|
Poultry |
|
|
Muscle | 200 |
|
Livers | 500 |
|
Egg | 400 |
|
30. FLUMEQUINE (Antibiotics) ADI: 0 - 30 µg per kilogram bodyweight per day Active ingredient: Flumequine | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals, sheep, pigs and fowls |
|
|
Muscle | 500 |
|
Livers | 500 |
|
Kidneys | 3000 |
|
Fat | 1000 |
|
Salmon |
|
|
Muscle | 500 |
|
31. FLUNIXIN ADI: 0 - 0.72 µg per kilogram bodyweight per day Active ingredient: Flunixin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/l) | 2 |
|
Muscle | 25 |
|
Livers | 125 |
|
Pigs |
|
|
Muscle | 25 |
|
Livers | 30 |
|
Catfish |
|
|
Muscle | 1000 |
|
32. GENTAMICIN (antibiotics) ADI: 0 - 20 µg per kilogram bodyweight per day Active ingredient: Gentamicin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 100 |
|
Livers | 2000 |
|
Kidneys | 5000 |
|
Fat | 100 |
|
Milk (μg/l) | 200 |
|
Pigs |
|
|
Muscle | 100 |
|
Livers | 2000 |
|
Kidneys | 5000 |
|
Fat | 100 |
|
33. IMIDOCARB (Coccidiocide and coccidiostat) ADI: 0 - 10 µg per kilogram bodyweight per day Active ingredient: Imidocarb | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 300 |
|
Livers | 2000 |
|
Kidneys | 1500 |
|
Fat | 50 |
|
Milk (μg/l) | 50 |
|
34. ISOMETAMIDIUM ADI: 0 - 100 µg per kilogram bodyweight per day Active ingredient: Isometamidium | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 100 |
|
Livers | 500 |
|
Kidneys | 1000 |
|
Fat | 100 |
|
Milk (μg/l) | 100 |
|
35. IVERMECTIN (anthelmintic) ADI: 0 - 1 µg per kilogram bodyweight per day Active ingredient: 22,23-Dihydroavermectin B1a (H2B1a) | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Fat | 40 |
|
Livers | 100 |
|
Milk (μg/l) | 10 |
|
Sheep, pigs |
|
|
Fat | 20 |
|
Livers | 15 |
|
36. LAIDLOMYCIN ADI: 0 - 7.5 µg per kilogram bodyweight per day Active ingredient: Laidlomycin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Livers | 200 |
|
37. LASALOCID ADI: 0 - 10 µg per kilogram bodyweight per day Active ingredient: Lasalocid | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Livers | 700 |
|
Fowls |
|
|
Skin (with fat) | 1200 |
|
Livers | 400 |
|
Turkeys |
|
|
Livers | 400 |
|
Rabbits or hares |
|
|
Livers | 700 |
|
Sheep |
|
|
Livers | 100 |
|
38. LEVAMISOLE (Anthelmintic) ADI: 0 - 6 µg per kilogram bodyweight per day Active ingredient: Levamisole | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals, sheep, pigs and poultry |
|
|
Muscle | 10 |
|
Livers | 100 |
|
Kidneys | 10 |
|
Fat | 10 |
|
39. LINCOMYCIN (antibiotics) ADI: 0 - 30 µg per kilogram bodyweight per day Active ingredient: Lincomycin | ||
Foodstuff | MRL (μg/kg) | Note |
Pigs |
|
|
Muscle | 200 |
|
Livers | 500 |
|
Kidneys | 1500 |
|
Fat | 100 | MRL for subcutaneous fat is 300 mg/kg |
Fowls |
|
|
Muscle | 200 |
|
Livers | 500 |
|
Kidneys | 500 |
|
Fat | 100 | MRL for subcutaneous fat is 300 mg/kg |
Bovine animals |
|
|
Milk (μg/l) | 150 |
|
40. MONENSIN ADI: 0 - 12.5 µg per kilogram bodyweight per day Active ingredient: Monensin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Edible parts | 50 |
|
Goats |
|
|
Edible parts | 50 |
|
41. MOXIDECTIN (anthelmintic) ADI: 0 - 2 µg per kilogram bodyweight per day Active ingredient: Moxidectin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 20 | Very high and various concentration at the injection site for 49 days since medicine is administered |
Livers | 100 |
|
Kidneys | 50 |
|
Fat | 500 |
|
Sheep |
|
|
Muscle | 50 |
|
Livers | 100 |
|
Kidneys | 50 |
|
Fat | 500 |
|
Deers |
|
|
Muscle | 20 |
|
Livers | 100 |
|
Kidneys | 50 |
|
Fat | 500 |
|
42. NARASIN ADI: 0 - 5 µg per kilogram bodyweight per day Active ingredient: Narasin | ||
Foodstuff | MRL (μg/kg) | Note |
Fowls |
|
|
Belly fat | 480 |
|
43. NEOMYCIN (antibiotics) ADI: 0 - 60 µg per kilogram bodyweight per day Active ingredient: Neomycin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 500 |
|
Livers | 500 |
|
Kidneys | 1000 |
|
Fat | 500 |
|
Milk | 1500 |
|
Fowls |
|
|
Muscle | 500 |
|
Livers | 500 |
|
Kidneys | 1000 |
|
Fat | 500 |
|
Egg | 500 |
|
Goats, sheep, pigs, turkeys and ducks |
|
|
Muscle | 500 |
|
Livers | 500 |
|
Kidneys | 10000 |
|
Fat | 500 |
|
44. NICARBAZIN (Coccidiocide and coccidiostat) ADI: 0 - 400 µg per kilogram bodyweight per day Active ingredient: Nicarbazin | ||
Foodstuff | MRL (μg/kg) | Note |
Fowls |
|
|
Muscle | 200 | Applicable to cockerel |
Livers | 200 | -do. |
Kidneys | 200 | -do. |
Fat/Skin | 200 | -do. |
45. PHOXIM (Pesticide) ADI: 0 - 4 µg per kilogram bodyweight per day Active ingredient: Phoxim | ||
Foodstuff | MRL (μg/kg) | Note |
Goats, sheep and pigs |
|
|
Muscle | 50 |
|
Livers | 50 |
|
Kidneys | 50 |
|
Fat | 400 |
|
46. PIRLIMYCIN (antibiotics) ADI: 0 - 8 µg per kilogram bodyweight per day Active ingredient: Pirlimycin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/l) | 100 |
|
Muscle | 400 |
|
Livers | 1000 |
|
Kidneys | 400 |
|
Fat | 100 |
|
47. RACTOPAMINE ADI: 0 - 1.25 µg per kilogram bodyweight per day Active ingredient: Ractopamine hydrochloride | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 30 |
|
Livers | 90 |
|
Pigs |
|
|
Muscle | 50 |
|
Livers | 150 |
|
48. SARAFLOXACIN (antibiotics) ADI: 0 - 0.3 µg per kilogram bodyweight per day Active ingredient: Sarafloxacin | ||
Foodstuff | MRL (μg/kg) | Note |
Fowls |
|
|
Muscle | 10 |
|
Livers | 80 |
|
Kidneys | 80 |
|
Fat | 20 |
|
Turkeys |
|
|
Muscle | 10 |
|
Livers | 80 |
|
Kidneys | 80 |
|
Fat | 20 |
|
49. SEMDURAMICIN ADI: 0 - 180 µg per kilogram bodyweight per day Active ingredient: Semduramicin | ||
Foodstuff | MRL (μg/kg) | Note |
Cockerel |
|
|
Muscle | 130 |
|
Livers | 400 |
|
Pigs |
|
|
Muscle | 50 |
|
Livers | 150 |
|
50. SPECTINOMYCIN (antibiotics) ADI: 0 - 40 µg per kilogram bodyweight per day Active ingredient: Spectinomycin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/l) | 200 |
|
Muscle | 500 |
|
Livers | 2000 |
|
Kidneys | 5000 |
|
Fat | 2000 |
|
Sheep, pigs |
|
|
Muscle | 500 |
|
Livers | 2000 |
|
Kidneys | 5000 |
|
Fat | 2000 |
|
Fowls |
|
|
Egg | 2000 |
|
Muscle | 500 |
|
Livers | 2000 |
|
Kidneys | 5000 |
|
Fat | 2000 |
|
51. SPIRAMYCIN (antibiotics) ADI: 0 - 50 µg per kilogram bodyweight per day Active ingredient: Total spiramycin and neospiramycin (applicable to bovine animals) or equivalent spiramycin (active antibacterial residues) (applicable to pigs). | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/l) | 200 |
|
Muscle | 200 |
|
Livers | 600 |
|
Kidneys | 300 |
|
Fat | 300 |
|
Pigs |
|
|
Muscle | 200 |
|
Livers | 600 |
|
Kidneys | 300 |
|
Fat | 300 |
|
Fowls |
|
|
Muscle | 200 |
|
Livers | 600 |
|
Kidneys | 800 |
|
Fat | 300 |
|
52. SULFADIMIDINE (antibiotics) ADI: 0 - 50 µg per kilogram bodyweight per day Active ingredient: Sulfadimidine | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/l) | 25 |
|
Regardless of species |
|
|
Muscle | 100 |
|
Livers | 100 |
|
Kidneys | 100 |
|
Fat | 100 |
|
53. THIABENDAZOLE (anthelmintic) ADI: 0 - 100 µg per kilogram bodyweight per day Active ingredient: Total thiabendazole and 5-hydroxythiabendazole | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals and goats |
|
|
Milk (μg/l) | 100 | Such limit includes the residues from cattle feed due to the application of argicultural practice |
Muscle | 100 | -do. |
Livers | 100 | -do. |
Kidneys | 100 | -do. |
Fat | 100 | -do. |
Sheep and pigs |
|
|
Muscle | 100 | -do. |
Livers | 100 | -do. |
Kidneys | 100 | -do. |
Fat | 100 | -do. |
54. TILMICOSIN (antibiotics) ADI: 0 - 40 µg per kilogram bodyweight per day Active ingredient: Tilmicosin | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 100 |
|
Livers | 1000 |
|
Kidneys | 300 |
|
Fat | 100 |
|
Pigs |
|
|
Muscle | 100 |
|
Livers | 1500 |
|
Kidneys | 1000 |
|
Fat | 100 |
|
Sheep |
|
|
Milk (μg/l) | 50 |
|
Muscle | 100 |
|
Livers | 1000 |
|
Kidneys | 300 |
|
Fat | 100 |
|
55. TRENBOLONE ACETATE (Anabolic steroid) ADI: 0 - 0.02 µg per kilogram bodyweight per day Active ingredient: beta-Trenbolone, applicable to bovine animals’ muscle or alpha-Trenbolone, applicable to bovine animals’ livers | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 2 |
|
Livers | 10 |
|
56. TRICLABENDAZOLE (anthelmintic) ADI: 0 - 3 µg per kilogram bodyweight per day Active ingredient: 5-Chloro-6-(2’,3’-dichlorophenoxyl)-benzimidazole-2-one | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 200 |
|
Livers | 300 |
|
Kidneys | 300 |
|
Fat | 100 |
|
Pigs |
|
|
Muscle | 100 |
|
Livers | 100 |
|
Kidneys | 100 |
|
Fat | 100 |
|
57. TRICLORFON (METRIFONAT) (Pesticide) ADI: 0 - 2 µg per kilogram bodyweight per day Active ingredient: | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Milk (μg/l) | 50 |
|
58. VIRGINIAMYCIN ADI: 0 - 250 µg per kilogram bodyweight per day Active ingredient: Virginiamycin | ||
Foodstuff | MRL (μg/kg) | Note |
Pigs |
|
|
Muscle | 100 |
|
Livers | 300 |
|
Kidneys | 300 |
|
Fat | 300 |
|
59. ZERANOL (Anabolic steroid) ADI: 0- 0.5 µg per kilogram bodyweight per day Active ingredient: Zeranol | ||
Foodstuff | MRL (μg/kg) | Note |
Bovine animals |
|
|
Muscle | 2 |
|
Livers | 10 |
|
Part 3.
MAXIMUM LIMIT OF MYCOTOXIN IN FOOD
Food | Name of mycotoxin | ML |
Foodstuff (applied to all kind of food) | Aflatoxin B1 | 5 |
Foodstuff (applied to all kind of food) | Aflatoxin B1B2G1G2 | 15 |
Cereal grains and products of cereal grains | Ochratoxin A | 5 |
Fruit and fruit juices | Patulin | 50 |
Condensed fruit juices and products thereof | 50 | |
Wheat flour and products thereof | Deoxynivalenol (DON) | 1000 |
Corn and other cereal grains | Zearalenone | 1000 |
Corn | Fumonisin | 1000 |
Milk and milk products | Aflatoxin M1 | 0.5 |
Part 4.
HYGIENIC SAFETY FOR FOOD PACKING AND CONTAINERS
4.1. Maximum Level of heavy metals leaching from food containers made of ceramic and glass
Food container | n | Leaching limit | Unit | Of lead | Of cadmium |
Plain and shallow containers made of ceramic or glass | 4 | Average amount ≤ limit | mg/dm2 | 0.8 | 0.07 |
Deep, small containers made of ceramic | 4 | All types ≤ limit | mg/l | 2 | 0.5 |
Big, deep containers made of ceramic | 4 | All types ≤ limit | mg/l | 1 | 0.25 |
Deep containers made of ceramic for preservation purpose | 4 | All types ≤ limit | mg/l | 0.5 | 0.25 |
Glass | 4 | All types ≤ limit | mg/l | 0.5 | 0.25 |
Containers used for cooking | 4 | All types ≤ limit | mg/l | 0.5 | 0.05 |
Note:
n: the number of specimens.
4.2. Standards of containers made of glass which are deep
Deep containers made of glass | n | Leaching limit | Unit | Of lead | Of cadmium |
Small size | 4 | All types ≤ limit | mg/l | 1.5 | 0.5 |
Big size | 4 | All types ≤ limit | mg/l | 0.75 | 0.25 |
For preservation | 4 | All types ≤ limit | mg/l | 0.5 | 0.25 |
Note:
n: the number of specimens.
4.3. Standards of alloys used for producing metal cans (excluding those containing dry food or oil and fat)
Name of metal | Limit and test method | ||
Leaching condition | Leaching solution | Maximum limits | |
Arsenic | 60oC, 30 minutes | Water | 0.2 mg/kg (As2O3) |
0.5% citric acid solution | |||
Cadmium | 60oC, 30 minutes | Water | 0.1 mg/kg |
0.5% citric acid solution | |||
Lead | 60oC, 30 minutes | Water | 0.4 mg/kg |
0.5% citric acid solution | |||
Phenol | 60oC, 30 minutes | Water | 5 mg/kg |
Formaldehyde | Negative | ||
Residue on evaporate | 25oC, 1 hour | n-heptane | 90 mg/kg |
60oC, 30 minutes | 20% ethanol | 30 mg/kg | |
60oC, 30 minutes | Water | ||
4% acetic acid | |||
Epichlohydrin | 25oC, 2 hours | n-heptane | 0.5 mg/kg |
Vinylclorua | 5oC or lower, 24 hours | Ethanol | 0.05 mg/kg |
4.4.Standards of containers/packings made of synthetic resin
Type | Material test | Elution test | |||||
Test item | Leaching condition | Leaching solution | Standards | ||||
Synthetic resin (general standard) | Cadmium, Lead: not more than 100 mg/kg | Lead | At 60oC for 30 minutes | 4% acetic acid | Not more than 1 mg/kg | ||
Quantity of KMnO4 consumed | |||||||
Water | Not more than 10 mg/kg | ||||||
Synthetic resin made from formaldehyde (Specific standard) |
| Phenol | At 60oC for 30 minutes | Water | Negative | ||
Formaldehyde | Negative | ||||||
Evaporation residue | 4% acetic acid | Not more than 30 mg/kg | |||||
Nylon PAĐ |
| Capro-lactam | At 60oC for 30 minutes | 20% ethanol | Not more than 15 mg/kg | ||
Evaporation residue | At 25oC for 1 hour | n-heptane | Not more than 30 mg/kg | ||||
At 60oC for 30 minutes | 20% ethanol | ||||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
Polymethyl pentene (PMP) |
| Evaporation residue | At 25oC for 1 hour | n-heptane | Not more than 120 mg/kg | ||
At 60oC for 30 minutes | 20% ethanol | Not more than 30 mg/kg | |||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
Polycarbonate (PC) | - Bisphenol A (including phenol and p-t- butylphenol): not more than 500 mg/kg - Diphenyl carbonate: not more than 500 mg/kg - Amines (Triethylamine and tributylamine): not more than 1 mg/kg | Bisphenol A (phenol and p-t- butylphenol) | At 25oC for 1 hour | n-heptane | Not more than 2.5 mg/kg | ||
At 60oC for 30 minutes | 20% ethanol | ||||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
Evaporation residue | At 25oC for 1 hour | n-heptane | Not more than 30 mg/kg | ||||
At 60oC for 30 minutes | 20% ethanol | ||||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
Polyvinyk alcohol (PVA) |
| Evaporation residue | At 25oC for 1 hour | n-heptane | Not more than 30 mg/kg | ||
At 60oC for 30 minutes | 20% ethanol | ||||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
Polystyrene (PS) | Volatile substance as a total of styrene, toluene, ethylbenzene, isopropylbenzene and n-propylbenzene: not more than 5000 mg/kg | Evaporation residue | At 25oC for 1 hour | n-heptane | Not more than 240 mg/kg | ||
At 60oC for 30 minutes | 20% ethanol | Not more than 30 mg/kg | |||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
Polyvinylidene chloride (PVDC) | - Barium: not more than 100 mg/kg - Vinylidene chloride: not more than 6 mg/kg | Evaporation residue | At 25oC for 1 hour | n-heptane | Not more than 30 mg/kg | ||
At 60oC for 30 minutes | 20% ethanol | ||||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
Polymethyl methacrylate (PMMA) |
| Methyl methacrylate | At 60oC for 30 minutes | 20% ethanol | Not more than 15 mg/kg | ||
Evaporation residue | At 25oC for 1 hour | n-heptane | Not more than 30 mg/kg | ||||
At 60oC for 30 minutes | 20% ethanol | ||||||
At 60oC for 30 minutes | Water | ||||||
4% acetic acid | |||||||
| |||||||
4.5. Standards for detergents used for cleaning food-contacted tools
Specifications and usage | Standards |
Specifications of component | - Arsenic (As): 0.05 mg/kg or less (as As2O3) - Lead (Pb): not more than 1 mg/kg - Methanol: 1 mg/ml or less Basic component of solution (with pH) + Fatty-acid based detergents: 6.0 - 10.5 + Other than the abovementioned: 6.0 - 8.0 - Not containing enzymes or components with bleaching action |
Aromatic agents as specified on the list of the Ministry of Health | |
Food additives as specified on the list of the Ministry of Health | |
Biodegradability: not less than 85% | |
Standards for use | Concentrations (of the surfactant used): + Fatty-acid based detergents shall be 0.5% or less + Detergents other than fatty-acid based detergents shall be 1.0% or less |
Fruits and vegetables are not to be immersed in a detergent solution for more than 5 minutes | |
Fruits, vegetables and tableware, once washed, are to be rinsed with potable water under the following conditions: + Fruits and vegetables should be put under running water for longer than 30 seconds and tableware for longer than 5 seconds + When using collected water, change the water at least twice |
4.6. Maximum Level of heavy metals leaching from food containers for preservation or cooking (excluding those made of ceramic or glass)
4.6.1. Maximum Level of heavy metals leaching from food containers
4.6.1.1.Maximum Level of heavy metal
No. | Name of metal | ML |
1 | Antimony (Sb) | 0.2 |
2 | Arsenic (As) | 0.2 |
3 | Cadmium (Cd) | 0.2 |
4 | Lead (Pb) | 2 |
4.6.1.2. Notes to testing methods
Preparation of specimens of food containers:
a. Containers shall be cleaned carefully with soap and clean water, surface of cleaned containers must not be touched.
b. Container shall be filled with acetic acid 4% and left for 24 hours at ambient temperature (the amount of solution shall be noted).
c. 24 hours later, acetic acid 4% shall be stirred; a sufficient amount shall be taken for analyzing Sb, As, Cd and Pb.
4.6.2. Maximum Level of heavy metals leaching from food containers serving food cooking
4.6.2.1.Maximum Level of heavy metal
No. | Name of metal | ML |
1 | Antimony (Sb) | 0.7 |
2 | Arsenic (As) | 0.7 |
3 | Cadmium (Cd) | 0.7 |
4 | Lead (Pb) | 7 |
4.6.2.2. Notes to testing methods
Preparation of specimens of food containers used for cooking:
a. Containers shall be cleaned carefully with soap and clean water, surface of cleaned containers must not be touched.
b. 2/3 of the container shall be filled with acetic acid 4%; the level of the volume of acetic acid shall be marked before being boiled for 2 hours. During the boiling process, acetic acid 4% shall be poured in the container, ensure that the level of acetic acid is always at the marked level. After 2 hours, acetic acid 4% shall be poured in the container to the marked level and left for 22 hours at ambient temperature (the amount of solution shall be noted).
c. 22 hours later, acetic acid 4% shall be stirred; a sufficient amount shall be taken for analyzing Sb, As, Cd and Pb.
Part 5.
MAXIMUM LIMIT OF METAL IN FOOD
No. | Name of metal | Food | ML |
| ||||
1 | Antimony (Sb) | Milk and milk products | 1.0 |
| ||||
Meat and meat products | 1.0 |
| ||||||
Fish and fish products | 1.0 |
| ||||||
Fats and oils | 1.0 |
| ||||||
Fruits and vegetables (excluding fruit and vegetable juices) | 1.0 |
| ||||||
Tea and tea products | 1.0 |
| ||||||
Coffee | 1.0 |
| ||||||
Cocoa and cocoa products | 1.0 |
| ||||||
Flavors | 1.0 |
| ||||||
Sauces | 1.0 |
| ||||||
Vegetable and fruit juices | 0.15 |
| ||||||
Alcoholic drinks | 0.15 |
| ||||||
Condensed beverages | 0.15 |
| ||||||
Ready-to-use beverages | 0.15 |
| ||||||
Special food: - Food for childen under 1 year old - Canned food for childen under or over 1 year old - Food made from grain for childen under or over 1 year old |
1.0 1.0
|
| ||||||
2 | Arsenic (As) | Milk and milk products | 0.5 |
| ||||
Meat and meat products | 1.0 |
| ||||||
Agar-agar (for inorganic arsenic) | 1.0 |
| ||||||
Shrimps, crabs (for inorganic arsenic) | 2.0 |
| ||||||
Fish (for inorganic arsenic) | 2.0 |
| ||||||
Molluscs (for inorganic arsenic) | 1.0 |
| ||||||
Fats and oils | 0.1 |
| ||||||
Fruits and vegetables (excluding fruit and vegetable juices) | 1.0 |
| ||||||
Tea and tea products | 1.0 |
| ||||||
Coffee | 1.0 |
| ||||||
Cocoa and cocoa products | 1.0 |
| ||||||
Flavors | 5.0 |
| ||||||
Sauces | 1.0 |
| ||||||
Vegetable and fruit juices | 0.1 |
| ||||||
| As (cont.) | Alcoholic drinks | 0.2 | |||||
Condensed beverages | 0.5 | |||||||
Ready-to-use beverages | 0.1 | |||||||
Grain | 1.0 | |||||||
Supplementary foods | 5.0 | |||||||
Special food: |
| |||||||
- Food for childen under 1 year old | 0.1 | |||||||
- Canned food for childen under or over 1 year old | 0.1 | |||||||
- Food made from grain for childen under or over 1 year old | 0.1 | |||||||
3 | Cadmium (Cd) | Milk and milk products | 1.0 | |||||
Meat of bovine animals, sheep, pigs and poultry | 0.05 | |||||||
Horse meat | 0.2 | |||||||
Kidneys of bovine animals, sheep, pigs and poultry | 1.0 | |||||||
Livers of bovine animals, sheep, pigs and poultry | 0.5 | |||||||
Fish (excluding the below species) | 0.05 | |||||||
Tuba, common bream, anchovy, mullet, mackerel, sardine, turbot | 0.1 | |||||||
Bivalvia | 1.0 | |||||||
Shrimps, crabs, crustaceans | 0.5 | |||||||
Fats and oils | 1.0 | |||||||
Vegetables, fruits (excluding leafy, stem vegetables, mint vegetables, mushroom, root vegetables and potatoes) | 0.05 | |||||||
Leafy vegetables, mint vegetables, celery, mushroom | 0.2 | |||||||
Stem and root vegetables (excluding celery and potatoes) | 0.1 | |||||||
Potato (peeled) | 0.1 | |||||||
Other vegetables (excluding mushroom and tomato) | 0.05 | |||||||
Tea and tea products | 1.0 | |||||||
Coffee | 1.0 | |||||||
Chocolate and cocoa products | 0.5 | |||||||
Flavors | 1.0 | |||||||
Sauces | 1.0 | |||||||
Vegetable and fruit juices | 1.0 | |||||||
Alcoholic drinks | 1.0 | |||||||
Condensed beverages | 1.0 | |||||||
Ready-to-use beverages | 1.0 | |||||||
Peanut | 0.1 | |||||||
Wheat seed, germ and rice | 0.2 | |||||||
| Cd (cont.) | Soybean | 0.2 |
| ||||
Grains, beans (excluding bran, germ, wheat, rice, soybean and peanut) | 0.1 |
| ||||||
Supplementary food | 0.3 |
| ||||||
Special food: |
|
| ||||||
- Food for childen under 1 year old | 1.0 |
| ||||||
- Canned food for childen under or over 1 year old | 1.0 |
| ||||||
- Food made from grain for childen under or over 1 year old | 1.0 |
| ||||||
4 | Lead (Pb) | Milk and milk products | 0.02 |
| ||||
Meat of bovine animals, poultry, sheep and pigs | 0.1 |
| ||||||
Edible parts of bovine animals, pigs and poultry (offal, head, tale, etc.) | 0.5 |
| ||||||
Oils and fats, including fat in milk | 0.1 |
| ||||||
Fish (excluding the below species) | 0.2 |
| ||||||
Tuba, common bream, anchovy, mullet, mackerel, sardine, turbot | 0.4 |
| ||||||
Bivalvia | 1.5 |
| ||||||
Supplementary food | 10.0 |
| ||||||
Shrimps, crabs, crustaceans, excluding brown crab’s meat | 0.5 |
| ||||||
Fruits | 0.1 |
| ||||||
Small fruits, juicy fruits and grap | 0.2 |
| ||||||
Fruit juice, concentrated fruit juice (ready to use) and fruit nectar | 0.05 |
| ||||||
Vegetable, including peeled potato (excluding cabbage, leafy vegetables, mushroom, hops and vegetation) | 0.1 |
| ||||||
Cabbage (excluding kale), leafy vegetable (excluding spinach) | 0.3 |
| ||||||
Grains, beans | 0.2 |
| ||||||
Tea and tea products | 2.0 |
| ||||||
Coffee | 2.0 |
| ||||||
Cocoa and cocoa products | 2.0 |
| ||||||
Flavors | 2.0 |
| ||||||
Sauces | 2.0 |
| ||||||
Alcoholic drinks | 0.5 |
| ||||||
Wines | 0.2 |
| ||||||
Food for childen under 1 year old | 0.02 |
| ||||||
5 | Mercury (Hg) | Milk and milk products | 0.05 |
| ||||
Meat and meat products | 0.05 |
| ||||||
All kind of fish (excluding meat eating fishes) | 0.5 |
| ||||||
| Hg (cont.) | Meat eating fishes (shark, swordfish, tuna, knifetooth sawfish, etc.) | 1.0 | |||||
Shrimps, crabs, bivalvia | 0.5 | |||||||
Supplementary food | 0.5 | |||||||
Fats and oils | 0.05 | |||||||
Fruits and vegetables (excluding fruit and vegetable juices) | 0.05 | |||||||
Tea and tea products | 0.05 | |||||||
Coffee | 0.05 | |||||||
Cocoa and cocoa products | 0.05 | |||||||
Flavors | 0.05 | |||||||
Sauces | 0.05 | |||||||
Vegetable and fruit juices | 0.05 | |||||||
Alcoholic drinks | 0.05 | |||||||
Condensed beverages | 0.05 | |||||||
Ready-to-use beverages | 0.05 | |||||||
Special food: |
| |||||||
- Food for childen under 1 year old | 0.05 | |||||||
- Canned food for childen under or over 1 year old | 0.05 | |||||||
- Food made from grain for childen under or over 1 year old | 0.05 | |||||||
6 | Tin (Sn) | Canned food, excluding beverages | 200 | |||||
Canned drink, including vegetable and fruit juice | 100 | |||||||
Canned food for children under or over 1 year old, excluding that in form of powder and dried: |
| |||||||
- Canned food and food made from grain for children under or over 1 year old | 50 | |||||||
- Canned food for children under 1 year old or from 1 to 3 years old, including milk | 50 | |||||||
- Dietetic foods and food for special purpose, canned, for children under 1 year old | 50 | |||||||
7 | Copper (Cu) | Milk and milk products | 30 | |||||
Meat and meat products | 20 | |||||||
Fish and fish products | 30 | |||||||
Fats and oils | 0.5 | |||||||
Fruits and vegetables (excluding fruit and vegetable juices) | 30 | |||||||
Tea and tea products | 150 | |||||||
Coffee | 30 | |||||||
Cocoa and cocoa products | 70 | |||||||
Flavors | 30 | |||||||
| Cu (cont.) | Sauces | 30 | |||||
Vegetable and fruit juices | 10 | |||||||
Alcoholic drinks | 5.0 | |||||||
Condensed beverages | 10 | |||||||
Ready-to-use beverages | 2.0 | |||||||
Special food: |
| |||||||
- Food for children under 1 year old | 5.0 | |||||||
- Canned food for children under or over 1 year old | 5.0 | |||||||
- Food made from grain for children under or over 1 year old | 5.0 | |||||||
8 | Zinc (Zn) | Milk and milk products | 40 | |||||
Meat and meat products | 40 | |||||||
Fish and fish products | 100 | |||||||
Fats and oils | 40 | |||||||
Fruits and vegetables (excluding fruit and vegetable juices) | 40 | |||||||
Tea and tea products | 40 | |||||||
Coffee | 40 | |||||||
Cocoa and cocoa products | 40 | |||||||
Flavors | 40 | |||||||
Sauces | 40 | |||||||
Vegetable and fruit juices | 5.0 | |||||||
Alcoholic drinks | 2.0 | |||||||
Condensed beverages | 25 | |||||||
Ready-to-use beverages | 5.0 | |||||||
Special food: |
| |||||||
- Food for children under 1 year old | 40 | |||||||
- Canned food for children under or over 1 year old | 40 | |||||||
- Food made from grain for children under or over 1 year old | 40 | |||||||
Part 6.
LIMIT OF MICRO-ORGANISMS IN FOOD
LIMIT OF MICRO-ORGANISM IN FOOD MUST NOT EXCEED THE FOLLOWING LIMITS:
6.1. Limit of micro-organism in milk and milk products
No. | PRODUCT | TYPE OF MICRO-ORGANISMS | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
1 | Liquid milk and milk beverages, including liquid milk with flavoring or other food additives | ||
1.1 | Pasteurized milk | TSVSVHK (a) | 5x105 |
Coliforms | Negative | ||
E. coli | Negative (or < 3 MPN) | ||
S. aureus | Negative | ||
Listeria monocytogenes | Negative | ||
Salmonella.spp | Negative | ||
1.2 | Milk sterilized through UHT process or other high-temperature sterilization process | TSVSVHK (a) | 102 |
Coliforms | Negative | ||
E. coli | Negative (or < 3 MPN) | ||
S.aureus | Negative | ||
Listeria monocytogenes | Negative | ||
Salmonella.spp | Negative | ||
2 | Fermented milk, including liquid and condensed milk | ||
|
| Coliforms | 10 |
E. coli | Negative (or < 3 MPN) | ||
S.aureus | Negative | ||
Listeria monocytogenes | Negative | ||
Salmonella.spp | Negative | ||
Yeast | 102 | ||
Molds and fungi | 102 | ||
3 | Milk powder | ||
|
| TSVSVHK | 5x105 |
Coliforms | 10 | ||
B.cereus | 102 | ||
E.coli | Negative (or < 3 MPN) | ||
S.aureus | 10 | ||
Listeria monocytogenes | Negative | ||
Salmonella.spp | Negative | ||
4 | Condensed milk | ||
|
| Listeria monocytogenes | Negative |
Salmonella.spp | Negative | ||
5 | Cream | ||
5.1 | Pasteurized cream | Coliforms | 10 |
E. coli | Negative (or < 3 MPN) | ||
S. aureus | Negative | ||
Listeria monocytogenes | Negative | ||
Salmonella.spp | Negative | ||
5.2 | UHT sterilized cream | TSVSVHK (b) | 102 |
Coliforms | Negative | ||
E.coli | Negative (or < 3 MPN) | ||
S. aureus | Negative | ||
Listeria monocytogenes | Negative | ||
Salmonella.spp | Negative | ||
6 | Cheese | ||
|
| Coliforms | 104 |
E. coli | 102 | ||
S. aureus | 102 | ||
Listeria monocytogenes | Negative | ||
Salmonella.spp | Negative | ||
(a) TSVSVHK at 21oC
(b) TSVSVHK at 30oC
(*) Calculated in 25 g or 25 ml for Salmonella.spp and Listeria monocytogenes
6.2. Limit of micro-organism in meat and meat products
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) | ||
1. Fresh and frozen meat | |||||
1.1 | Fresh meat, frozen meat, in whole quantity or cut | TSVSVHK | 105 | ||
Coliforms | 102 | ||||
E. coli | 102 | ||||
S. aureus | 102 | ||||
Cl.perfringens | 102 | ||||
Salmonella | Negative | ||||
1.2 | Fresh meat, comminuted frozen meat | TSVSVHK | 106 | ||
Coliforms | 102 | ||||
E. coli | 102 | ||||
S. aureus | 102 | ||||
Cl.perfringens | 102 | ||||
Salmonella | Negative | ||||
2. Meat and processed meat, not heat-treated (ready to eat) | |||||
2.1 | Salted and smoked meat and meat products | TSVSVHK | 103 | ||
Coliforms | 50 | ||||
E. coli | 10 | ||||
S. aureus | 102 | ||||
Cl.perfringens | 102 | ||||
Salmonella | Negative | ||||
Listeria monocytogenes | Negative | ||||
2.2 | Fermented meat and meat products | Coliforms | 50 | ||
E. coli | 10 | ||||
S. aureus | 102 | ||||
Cl.perfringens | 102 | ||||
Salmonella | Negative | ||||
Listeria monocytogenes | Negative | ||||
3. Meat and meat products, heat-treated | |||||
3.1 | Packed meat and meat products | TSVSVHK | 104 | ||
Coliforms | 50 | ||||
E. coli | Negative (or < 3 MPN) | ||||
S. aureus | 102 | ||||
Cl.perfringens | 10 | ||||
Cl. botuliniums | Negative | ||||
Salmonella | Negative | ||||
Listeria monocytogenes | Negative | ||||
3.2 | Unpacked meat and meat products | TSVSVHK | 105 | ||
Coliforms | 50 | ||||
E. coli | Negative (or < 3 MPN) | ||||
S. aureus | 102 | ||||
Cl.perfringens | 102 | ||||
Salmonella | Negative | ||||
Listeria monocytogenes | Negative | ||||
3.3 | Dried meat | TSVSVHK | 105 | ||
Coliforms | 50 | ||||
E. coli | Negative (or < 3 MPN) | ||||
S. aureus | 102 | ||||
Cl.perfringens | 102 | ||||
Salmonella | Negative | ||||
Listeria monocytogenes | Negative | ||||
3.4 | Canned meat | E. coli | Negative (or < 3 MPN) | ||
S. aureus | Negative | ||||
Cl.perfringens | Negative | ||||
Cl.botuliniums | Negative | ||||
Salmonella | Negative | ||||
(*) Calculated in 25 g or 25 ml for Salmonella and Listeria monocytogenes
6.3. Limit of micro-organism in fish and aquatic animals and plants
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
1 | Fresh fish and aquatic products: frozen fish, fresh fish, molluscs, products thereof (require heat treatment before use) | TSVSVHK | 106 |
E.coli | 102 | ||
S.aureus | 102 | ||
Cl.perfringens | 102 | ||
Salmonella | Negative | ||
V. parahaemolyticus | 102 | ||
2 | Products of fish and aquatic animals: lobster, streamed or smoked fish, grilled chopped fish, grilled chopped cuttlefish, boiled or streamed crustaceans, molluscs (ready to eat without heat treatment) | TSVSVHK | 105 |
Coliforms | 10 | ||
E.coli | 3 | ||
S.aureus | 10 | ||
Cl.perfringens | 10 | ||
Salmonella | Negative | ||
V. parahaemolyticus | 10 | ||
TSBTNM-M | 10 | ||
3 | Prepared dried aquatic products (require heat treatment before use) | TSVSVHK | 106 |
Coliforms | 102 | ||
E.coli | 10 | ||
S.aureus | 102 | ||
Cl.perfringens | 20 | ||
Salmonella | Negative | ||
V. parahaemolyticus | 102 |
(*) Calculated in 25 g or 25 ml for Salmonella
6.4. Limit of micro-organism in eggs and egg products
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
1 | Fresh eggs, fresh or frozen liquid eggs | TSVSVHK | 105 |
Coliforms | 102 | ||
E.coli | 3 | ||
S.aureus | 10 | ||
Salmonella | Negative | ||
2 | Egg products (pasteurized) | TSVSVHK | 103 |
Coliforms | 10 | ||
E.coli | Negative | ||
S.aureus | 3 | ||
Salmonella | Negative |
(*) Calculated in 25 g or 25 ml for Salmonella
6.5. Limit of micro-organism in cereal and cereal products
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
1 | Cereal products, potatoes, beans: flour, transparent vermicelli, noodle (require heat treatment before use) | TSVSVHK | 106 |
Coliforms | 103 | ||
E.coli | 102 | ||
S.aureus | 102 | ||
Cl. perfringens | 102 | ||
B.cereus | 102 | ||
TSBTNM-M | 103 | ||
2 | Cereal products, potatoes, beans: bakers’ ware, flour (ready to eat without heat treatment) | TSVSVHK | 104 |
Coliforms | 10 | ||
E.coli | 3 | ||
S.aureus | 10 | ||
Cl. perfringens | 10 | ||
B.cereus | 10 | ||
TSBTNM-M | 102 |
6.6. Limit of micro-organism in vegetables and fruits and products thereof
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
1 | Fresh or frozen vegetables and fruits | TSVSVHK | Limited by G.A.P |
Coliforms | 10 | ||
E.coli | Limited by G.A.P | ||
S.aureus | Limited by G.A.P | ||
Cl. perfringens | Limited by G.A.P | ||
Salmonalla | Negative | ||
2 | Salted and dried vegetables and fruits | TSVSVHK | 104 |
Coliforms | 10 | ||
E.coli | Negative | ||
Cl. perfringens | 10 | ||
B.cereus | 102 | ||
TSBTNM-M | 102 |
(*) Calculated in 25 g or 25 ml for Salmonella
6.7. Limit of micro-organism in mineral water and bottled beverages
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (**) |
1 | Alcoholic beverages | TSVSVHK | 10 |
E.coli | Negative | ||
S.aureus | Negative | ||
Streptococci faecal | Negative | ||
P.aeruginosa | Negative | ||
Cl. Perfringens | Negative | ||
2 | Non-alcoholic beverages | TSVSVHK | 102 |
Coliforms | 10 | ||
E.coli | Negative | ||
S.aureus | Negative | ||
Streptococci faecal | Negative | ||
P.aeruginosa | Negative | ||
TSBTNM-M | 10 | ||
Cl. Perfringens | Negative | ||
3 | Bottled mineral water | TSVSVHK | Limited by GMP |
Coliforms | Negative | ||
Streptococci faecal | Negative | ||
P.aeruginosa | Negative | ||
Cl. Perfringens | Negative |
(**) Calculated in 250 ml for bottled mineral water
6.8. Limit of micro-organism in flavors and sauces
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
1 | Flavors | TSVSVHK | 104 |
Coliforms | 102 | ||
E.coli | 3 | ||
S.aureus | 102 | ||
Salmonella | Negative | ||
TSBTNM-M | 102 | ||
2 | Sauces derived from animals | TSVSVHK | 104 |
Coliforms | 102 | ||
E.coli | Negative | ||
S.aureus | 3 | ||
Cl.perjringens | 10 | ||
Salmonella | Negative | ||
V.parahaemolyticus | 10 | ||
3 | Sauces derived from plants | TSVSVHK | 104 |
Coliforms | 102 | ||
E.coli | Negative | ||
S.aureus | 3 | ||
Cl. Perfringens | 10 | ||
Salmonella | Negative | ||
TSBTNM-M | 10 |
(*) Calculated in 25 g or 25 ml for Salmonella
6.9. Limit of micro-organism in special food
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
1 | Dried food and nutritious food for children, special subtitute of food (require heat treatment before use) | TSVSVHK | 105 |
Coliforms | 102 | ||
E.coli | 10 | ||
S.aureus | 102 | ||
Cl. Perfringens | 10 | ||
Salmonella | Negative | ||
B.cereus | 102 | ||
2 | Dried food and nutritious for for children, special substitute for food (ready to use without heat treatment) | TSVSVHK | 104 |
Coliforms | 10 | ||
E.coli | Negative | ||
S.aureus | 3 | ||
Cl. Perfringens | 10 | ||
Salmonella | Negative | ||
B.cereus | 10 |
(*) Calculated in 25 g for Salmonella
6.10. Limit of micro-organism in ice cream and ice
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
| Ice cream, ice | TSVSVHK | 5.104 |
Coliforms | 102 | ||
E.coli | Negative | ||
S.aureus | 10 | ||
Salmonella | Negative | ||
Cl. Perfringens | 10 |
(*) Calculated in 25 g or 25 ml for Salmonella
6.11. Limit of micro-organism in canned food
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) |
| Products derived from meat, canned fish, canned vegetables | E.coli | Negative |
S.aureus | Negative | ||
Cl. Perfringens | Negative | ||
Cl. botuliniums | Negative | ||
TSBTNM-M | Negative |
6.12. Limit of micro-organism in fats and oils
No. | PRODUCT | TYPE OF MICROORGANISM | LIMIT OF MICROORGANISMS (In 1 g or 1 ml of the product) (*) |
| Fats and oils | TSVSVHK | 103 |
Coliforms | 10 | ||
E.coli | 3 | ||
S.aureus | Negative | ||
Salmonella | Negative | ||
TSBTNM-M | Negative |
(*) Calculated in 25 g or 25 ml for Salmonella
Part 7
LIST OF SUPPORTING AGENTS PERMITTED TO USED IN FOOD PRODUCTION
Vietnamese names in accordance with Vietnam’s Chemical Dictionary
Enlish name and use areas and MRL in accordance with Codex.
No. | Vietnamese name | English name | Use areas | MRL (mg/kg) |
| 1. Các tác nhân chống tạo bọt | 1. Antifoam agents |
|
|
1. | Sản phẩm ankylen oxit | Alkylene oxide adduct | Juice production |
|
2. | Đimetylpolysiloxan | Dimethylpolysiloxane | Beer, oils and fats |
|
3. | Copolyme etilenoxit - propilen oxit | Ethylene oxide - propylene oxide copolymers | Juice production |
|
4. | Metyl este của axit béo | Fatty acid methyl ester |
|
|
5. | Este poliankilen glicol của axit béo (1-5 phân tử etylen oxit hay propylen oxit) | Fatty acid polyakylene glycol ester (1-5 moles ethylene oxide or propylene oxide) |
|
|
6. | Ete glycol - Ancol béo | Fatty alcohol-glycol ether HO-CH2-CH2-OR R=CnH2n+1, n=8-30 | Juice production |
|
7. | Ancol béo, CnH2n+1OH n=8-30 | Fatty alcohols (C8-C30) |
|
|
8. | Dầu dừa đó hydrogen hóa | Hydrogenated coconut oil | Confectionery production | 5 - 15 |
9. | Este acyl béo ưa nước gắn thờm chất mang trung tính | Hydrophillic fatty acyl ester, linked to a neutral carrier | Juice production |
|
10. | Dung dịch Alfa metyl glycozit | Alpha – methyl glycoside water | Juice production |
|
11. | Hỗn hợp các dẫn xuất acyl béo tổng hợp và tự nhiên với các chất nhũ hóa | Mixture of naturally occurring and synthetic fatty acyl derivatives, with added emulgators | Juice production |
|
12. | Sản phẩm không sinh ion ankylen oxit với chất nhũ hóa | Non-ionogenic alkylene oxide adduct with emulgator | Juice production |
|
13. | Các oxo-ancol C9-C30 | Oxoalcohols C9-C30 |
|
|
14. | Ancol polyetoxyl hóa, biến tính | Polyethoxylated alcohols, modified | Juice production |
|
15. | Copolyme polyglycol | Polyglycol copolymer | Juice production |
|
16. | Este polyoxyetylen của axit béo C8-C30 | Polyoxyethylene esters of C8-C30 fatty acids |
|
|
17. | Este polyoxyetylen của oxoancol C9-C30 | Polyoxyethylene esters of C9-C30 oxoalcohols |
|
|
18. | Metyl glycozit este dầu dừa | Methylglycoside coconut oil ester | Juice production |
|
19. | Hỗn hợp este polyoxyetylen và polyoxypropylen của các axit béo C8-C30 | Mixtures of polyoxyethylene and polyoxypropylene esters of C8-C30 fatty acids |
|
|
20. | Ancol bậc cao biến tính. | Modified higher alcohol | Juice production |
|
21. | Polyme khối polypropylen – polyetylen | Polypropylene- proethylene block polymer | Juice production |
|
22. | Este của axit béo thực vật | Vegetable fatty acid esters | Juice production |
|
23. | Axyl béo thực vật (ưa nước) | Vegetable fatty acyl (hydrophillic) | Juice production |
|
| 2. Các chất xúc tác | 2. Catalysts |
|
|
24. | Nhôm | Alluminium | Hydrogenated food oils |
|
25. | Crụm | Chromium | Hydrogenated food oils | < 0.1 |
26. | Đồng | Copper | Hydrogenated food oils | < 0.1 |
27. | Đồng cromat | Copper chromate | Hydrogenated food oils |
|
28. | Đồng cromit | Copper chromite |
|
|
29. | Mangan | Manganese | Hydrogenated food oils | < 0.4 |
30. | Molipđen | Molybdenum | Hydrogenated food oils | < 0.1 |
31. | Niken | Nickel | Sugar; alcohols | <1 |
Manufacture of harden oil | < 0.8 | |||
Hydrogenated food oils | 0.2 - 1.0 | |||
32. | Palađi | Palladium | Hydrogenated food oils | < 0.1 |
33. | Platin | Platinum | Hydrogenated food oils | <0.1 |
34. | Kali kim loại | Potassium metal | Esterified food oils | <1 |
35. | Kali metylat (metoxit) | Potassium methylate (methoxide) | Esterified food oils | <1 |
36. | Kali etylat (etoxit) | Potassium ethylat (ethoxide) | Esterified food oils | <1 |
37. | Bạc | Silver | Hydrogenated food oils | <0.1 |
38. | Natri amid | Sodium amide | Esterified food oils | <1 |
39. | Natri etylat | Sodium ethylate | Esterified food oils | <1 |
40. | Natri metylat (metoxit) | Sodium methylate (methoxide) | Esterified food oils | <1 |
41. | Axit triflometan sunfonic (CF3 SO3H) | Trifluoromethane sulfonic acid | Substitutes for cocoa butter | <0.01 |
42. | Zirconi | Zirconium |
|
|
| 3. Các tác nhân làm trong/chất trợ lọc | 3. Clarifying agents/ filtration aids |
|
|
43. | Đất sét hấp phụ (tẩy màu, đất tự nhiên hay hoạt tính) | Absorbent clays (bleaching, natural, or activated earths) | Starch hydrolysis; sugars, vegetable oils |
|
44. | Anbumin | Albumin |
|
|
45. | Asbestos | Asbestos |
|
|
46. | Bentonit | Bentonite | Starch hydrolysis |
|
47. | Nhựa đivinylbenzen clometyl hóa và amin hóa | Chloromethylated aminated styrene – divinylbenzene resin. | Production of starch | <1 |
48. | Điatomit | Diatomaceous earth | Juice production Starch hydrolysis |
|
49. | Copolyme đivinylbenzen- etyl vinylbenzen | Divinylbenzen – ethylvinylbenzen copolymer | Aqueous foods (excluding carbonated beverages) | 0.00002 extract from copolymer |
50. | Đất sét hoạt tính | Fulleris earth | Starch hydrolysis |
|
51. | Nhựa trao đổi ion | Ion exchange resins (see ion exchange resins) |
|
|
52. | Isinglass | Ising lass |
|
|
53. | Cao lanh | Kaolin |
|
|
54. | Magiờ axetat | Magnesium acetate |
|
|
55. | Perlite | Perlite | Starch hydrolysis |
|
56. | Axit polymaleic và natri polymaleat | Polymaleic acid and sodium Polymaleate | Sugar processing | <5 |
57. | Tananh | Tannin |
|
|
58. | Than hoạt tính, than không có hoạt tính | Vegetable carbon (activated, unactivated) | Starch hydrolysis |
|
| 4. Tác nhân làm lạnh và làm mát | 4. Category contact freezing and cooling agents |
|
|
59. | Điclofluorometan | Dichlorofluoromethane | Frozen food | 100 |
| 5.Tác nhân làm khô/ tác nhân chống đóng bánh | 5. Desiccating agent/anticaking agents |
|
|
60. | Nhôm stearat | Aluminum stearate |
|
|
61. | Canxi stearat | Calcium stearate |
|
|
62. | Magiê stearat | Magnesium stearate |
|
|
63. | Octađecylammoni axetat (trong amoni clorua (C18H37NH3OOCCH3) | Octadecylammonium acetate (in ammmonium chloride) |
|
|
64. | Kali nhôm silicat | Potassium aluminum silicate |
|
|
65. | Natri canxi silicoaluminat | Sodium calcium silicoaluminate |
|
|
| 6.Chất tẩy rửa (tác nhân làm ẩm) | 6. Detergents (wetting agents) |
|
|
66. | Đioctyl natri sunfosucxinat | Dioctyl sodium sulfosuccinate | Fruit juice | <10 |
67. | Các hợp chất amoni bậc 4 | Quaternary ammonium compounds |
|
|
68. | Natri lauryl sunfat | Sodium lauryl sulphate | Food fats and oils | <1 |
69. | Natri xylen sunfonat | Sodium xylene sulphonate | Food fats and oils | <1 |
| 7. Các tác nhân cố định enzim và chất mang | 7. Enzyme immobilization agents and supports |
|
|
70. | Polyetylenimin | Polyethylenimine |
|
|
71. | Glutaranđehit | Glutaraldehyde |
|
|
72. | Đietylaminoetyl xenluloza | Diethylaminoethyl cellulose |
|
|
| 8. Chế phẩm enzim (kể cả các enzim đã được cố định trên chất mang) Chế phẩm enzim có nguồn gốc từ động vật | 8.Enzyme preparations (including immobilized enzymes) Animal – derived preparations |
|
|
73. | Catalaza (gan bò hay ngựa) | Catalase (bovine or horse liver) |
|
|
74. | Chymosin (bê, dê non, cừu non) | Chymosin (calf, kid, or lamb abomasum) |
|
|
75. | Chymosin A từ Eschorichia coli K-12 chứa gene prochymosin A của bê | Chymosin A from Eschorichia coli K – 12 containing calf prochymosin A gene) | Milk clotting in cheese and other milk-derived products |
|
76. | Chymosin B | Chymosin B produced from |
|
|
|
| Aspergillus niger var awamori containing calf prochymosin B gene |
|
|
77. | Lipaza (dạ dày bò) (Tuyến nước bọt hay thực quản của bê, dê non, cừu non) (heo hay tụy bò) | Lipase (bovine stomach) (salivary glands or forestomach of calf, kid, or lamb) (hog or bovine pancreas) |
|
|
78. | Lysozim (lòng trắng trứng) | Lysozyme (egg whites) | Butter, cheese |
|
79. | Pepsin, avian (của chim, gia cầm) | Pepsin, avian (proventicum of poultry) |
|
|
80. | Photpholipaza (tụy) | Phospholipase (pancreas) | Baking |
|
81. | Rennet (dạ dày bò, dê hay cừu) | Rennet (bovine, calf, goat, kid, or sheep, lamb stomach) |
|
|
82. | Typsin (Tụy heo hay bò) Chế phẩm enzim có nguồn gốc từ thực vật | Typsin (porcine or bovine pancreas) Plant – derived preparations |
|
|
83. | Chymopapain (từ quả đu đủ) | Chymopapain (Carica papaya) |
|
|
84. | Ficin (từ cây sung) | Ficin (Ficus spp) |
|
|
85. | Liposydaza (từ đậu nành) | Liposydase (soya) | Baking |
|
86. | Men rượu (Saccharomyces cerevisia) | Alcohol dehydrogenase (Saccharomyces cerevisia) |
|
|
87. | Alpha- galactosidaza | Alpha galactosidase |
|
|
88. | Arabinofuranosidaza | Arabinofuranosidease |
|
|
89. | Beta-glucanaza | Beta glucanase |
|
|
90. | Cellobiaza | Cellobiase |
|
|
91. | Xenlulaza | Cellulase | Vegetable processing, fruit juice processing, baking, beer production, starch production, coffee/tea/spices extraction |
|
92. | Dextranaza | Dextranase |
|
|
93. | Endo-beta glucanaza | Endo-beta glucanase | Beer |
|
94. | Esteraza | Esterase |
|
|
95. | Exo-alpha glucozidaza (được cố định trên chất mang) (cùng nguồn như trên) không nhiều hơn 10mg/kg glutaraldehyd | Exo-alpha glucosidase (immobilized) (same sources as above) no more than 10mg/kg glutaraldehyde |
|
|
96. | Glucoamylaza hay | Glucoamylase or | Starch hydrolysis |
|
| amyloglucosidaza | amyloglucosidase | Gluco syrup production |
|
97. | Glucose isomeraza | Glucose isomerase | Isomerized glucose syrups |
|
98. | Hemixenlulaza | Hemicellulase | Vegetable processing, fruit juice processing, baking, beer production, starch production, coffee/tea/spices extraction |
|
99. | Inulinaza | Inulinase |
|
|
100. | Invertaza | Invertase |
|
|
101. | Isoamylaza | Isoamylase |
|
|
102. | Lactaza | Lactase | Production of milk products |
|
103. | Lactoperoxidaza | Lactoperoxidase |
|
|
104. | Decacboxylaza đối với axit malic | Malic acid decarboxylase |
|
|
105. | Maltaza hay anphaglucosidaza | Maltase or alphaglucosidase |
|
|
106. | Melibiaza (anpha- galactosidaza) | Melibiase (alpha- galatosidase) |
|
|
107. | Enzim khử nitrat | Nitrate reductase |
|
|
108. | Pectin esteraza | Pectin esterase |
|
|
109. | Pectinlyaza | Pectinlyase |
|
|
110. | Polygalacturonaza | Polygalacturonase |
|
|
111. | Proteaza | Protease | Cheese cake production, Starch hydrolysis, production of glucose syrups and maltose syrups |
|
112. | Pullulanaza | Pullulanase | Starch hydrolysis |
|
113. | Serin proteinaza | Serine proteinase |
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114. | Tannaza | Tannase |
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115. | Xylanaza | Xylanase | Baking, cereal processing, brewing, starch processing, production of juice and wine |
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116. | Beta-xylosidaza | Beta-xylosidase | Baking |
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| 9.Các tác nhân keo tụ | 9. Flocculating agents |
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117. | Nhựa acrylat - acrylamit | Acrylate - acrylamide resin | Production of sugar | 10 in sugar solution |
118. | Chitin/chitosan | Chitin/chitosan |
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119. | Phức của muối nhôm hũa tan và axit photphoric | Complexes of soluble aluminum salt and phosphoric acid | Production of drinking water |
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120. | Copolime đimetylamin- epiclohidrin | Dimethylamine - epichlorohydrin copolymer | Sugar processing | <5 |
121. | Đất sét chuổi vải (dạng Canxi của Natri montmmorillonit) | Fuller’s earth (calcium analogue of sodium montmorillonite) |
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122. | Huyết thanh dạng khô và dạng bột | Dried and powdered blood plasma |
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123. | Nhựa acrylamit biến tính | Modified acrylamid |