Quyết định 46/2007/QD-BYT

Decision No. 46/2007/QD-BYT of December 19, 2007, on promulgation regulation of maximum level of biological and chemical pollution in food

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
Independence - Freedom - Happiness
--------------

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
VICE MINISTER




Cao Minh Quang

 

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
(
μg/kg)

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
(mg/kg)

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
(mg/kg)

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
(mg/kg)

 

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


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

 

 

114.

Tannaza

Tannase

 

 

115.

Xylanaza

Xylanase

Baking, cereal processing, brewing, starch processing, production of juice and wine

 

116.

Beta-xylosidaza

Beta-xylosidase

Baking

 

 

9.Các tác nhân keo tụ

9. Flocculating agents

 

 

117.

Nhựa acrylat - acrylamit

Acrylate - acrylamide resin

Production of sugar

10 in sugar solution

118.

Chitin/chitosan

Chitin/chitosan

 

 

119.

Phức của muối nhôm hũa tan và axit photphoric

Complexes of soluble aluminum salt and phosphoric acid

Production of drinking water

 

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)

 

 

122.

Huyết thanh dạng khô và dạng bột

Dried and powdered blood plasma

 

 

123.

Nhựa acrylamit biến tính

Modified acrylamid