GB 2762-2012 English PDF

GB 2762-2012: National food safety standards -- Contaminants in foods
Delivery: 9 seconds. Download (and Email) true-PDF + Invoice.
Newer version: (Replacing this standard) GB 2762-2022
Get Quotation: Click GB 2762-2012 (Self-service in 1-minute)
Historical versions (Master-website): GB 2762-2022
Preview True-PDF (Reload/Scroll-down if blank)


GB 2762-2012
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Maximum Levels of Contaminants in Foods
ISSUED ON. NOVEMBER 13, 2012
IMPLEMENTED ON. JUNE 01, 2013
Issued by. Ministry of Health of the People's Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Terms and Definitions ... 4 
3 Application Principle ... 5 
4 Index Requirements ... 5 
Appendix A ... 15 
Foreword
This Standard partially replaces GB 2762-2005 “Maximum Levels of Contaminants in
Foods”.
Compared with GB 2762-2005, the main changes in this Standard are as follows.
- The standard name was modified;
- The definition of edible part was added;
- The application principle was added;
- The provisions of maximum-levels of selenium, aluminium and fluorine were
deleted;
- The provisions of maximum-levels of tin, nickel, 3-chlorine-1, 2-propanediol and
nitrate were added;
- The maximum-level index of N-nitrosamine was adjusted FROM N-dimethyl
nitrosamine and N-Dimethyl ethyl nitramine TO N-dimethyl nitrosamine; and the
maximum-level index name of N-nitrosamine was modified to N-dimethyl
nitrosamine;
- Appendix A was added;
- The maximum-level index of rare earth was implemented according to the former
GB 2762-2005.
National Food Safety Standard –
Maximum Levels of Contaminants in Foods
1 Scope
This Standard specifies the maximum-level indexes of lead, cadmium, mercury,
arsenic, tin, nickel, chromium, nitrite, nitrate, benzo[a]pyrene, N-dimethyl nitrosamine,
polychlorinated biphenyl, 3-chlorine-1, and 2-propanediol in foods.
2 Terms and Definitions
2.1 Contaminant
It refers to the chemical hazardous substances (in foods) produced in the processes
of production (including crop-cultivating, animal-feeding and veterinary-medicating),
processing, packaging, storage, transportation, sales and eating or brought in by
environmental pollution and non-intentionally added.
The contaminants specified in this Standard refer to the contaminants except pesticide
residue, veterinary drug residues, biological toxins and radioactive substance.
2.2 Edible part
The edible part obtained after the non-edible part is removed mechanically (grinding
of grain, scalping of fruit, shelling of nuts, boning of meat, boning of fish and shelling
of shellfish) from food raw material.
Note 1. Removal of non-edible part shall not adopt any non-mechanical means (e.g. refining
process of rough vegetable oil).
Note 2. The quantity of edible part varies according to the differences of production processes,
when the same food raw materials are applied to produce different products. For example,
when wheat is applied to process breakfast cereal and whole wheat flour, the edible part is
calculated with 100%; when the wheat flour is processed, the edible part is converted according
to flour yield.
2.3 Maximum-level
It refers to the maximum allowable content of contaminant in edible part of food raw
material and/or food product.
(except celery)
Celery
0.2
Fruit and its products
Fresh fruit
0.05
Edible fungi and its product
Fresh edible fungi (except lentinus edodes and agaricus blazei murrill)
Lentinus edodes
Edible fungi products (except the products of agaricus blazei murrill)
0.2
0.5
0.5
Bean and its products
Beans
0.2
Nuts and seeds
Peanut
0.5
Meat and meat products
Meat (except the viscera of livestock and poultry)
Liver of livestock and poultry
Kidney of livestock and poultry
Meat products (except the products of liver and kidney))
Liver products
Kidney products
0.1
0.5
1.0
0.1
0.5
1.0
Aquatic livestocks and their products
Fresh and frozen aquatic livestock
Fishes
Crustacea
Aquatic processed product of bivalve, gastropod, cephalopod and
echinodermata
Canned fish (except canned anchovy and sailfish)
Canned anchovy and sailfish
Other fish products (except anchovy and sailfish products)
Anchovy and sailfish products
0.1
0.5
2.0 (with viscera removed)
0.2
0.3
0.1
0.3
Egg and egg products 0.05
Condiments
Edible salt
Fish condiment
0.5
0.1
Beverages
Packaged water (except mineral water)
Mineral water
0.005 mg/L
0.003 mg/L
a Paddy is counted in brown rice.
4.2.2 Inspection method. It is determined by the method specified in GB/T 5009.15.
4.3 Mercury
4.3.1 The maximum-level indexes of mercury in foods are shown in Table 3.
5009.123.
4.8 Nitrite and nitrate
4.8.1 The maximum-level index of nitrite and nitrate in foods is shown in Table 8.
Table 8 Maximum-level Index of Nitrite and Nitrate in Foods
Food category (name)
Maximum-level
mg/kg
Nitrite
(in NaNO2)
Nitrate
(in NaNO3)
Vegetable and its products
Pickles
Milk and milk products
Raw milk
Milk powder
0.4
2.0
Beverages
Packaged water (except mineral water)
Mineral water
0.005 mg/L(in NO2-)
0.1 mg/L(in NO2-)
45 mg/L( in NO3-)
Foods for special diets
Formula foods for infants and young children
Formula foods for infants
Follow-on formula food
Formula foods for infant and young children for
special medical purpose
Complementary foods for infants and young
children
Cereal-based complementary foods for infants
and young children
Canned complementary foods for infants and
young children
2.0a (in powder products)
2.0a (in powder products)
2.0 (in powder products)
2.0c
4.0c
100 (in powder products)
100b (in powder products)
100 (in powder products)
100b
200b
a It is only applicable to the milk-based products.
b It is not applicable to the products added with vegetables or fruits.
c It is not applicable to the products added with beans.
4.8.2 Inspection method. Beverages are determined according to the method
specified in GB/T 8538; and other foods are determined according to the method
specified in GB/T 5009.33.
4.9 Benzo[a]pyrene
4.9.1 Maximum-level indexes of benzo[a]pyrene in foods are shown in Table 9.
Ed
ibl
e f
un
gi
an
d i
ts
pro
du
cts
Fresh edible fungi (those that are not machined, processed of surface, pre-cut, frozen)
Lentinus edodes
Agaricus blazei murrill
Other fresh edible fungi
Edible fungi products
Canned edible fungi
Dry-processed edible fungi
Pickled edible fungi (for example, sauced, salted and sweet-soured edible fungi)
Water-cooked or fried edible fungi
Other edible fungi products
Ce
rea
l a
nd
its
pr
od
uc
ts
(ex
clu
din
g r
oa
ste
d p
rod
uc
ts)
Cereal
Paddy
Corn
Wheat
Barley
Other cereals [e.g. millet, broomcorn, rye, oat, buckwheat, etc.]
Finished products of mill cereal
Brown rice
Rice
Wheat flour
Corn flour (grits, flakes)
Breakfast cereal
Other skinned cereal (e.g. millet, sorghum rice, pearl barley, husked millet, etc.)
Cereal products
Rice products (e.g. rice noodles, glue pudding powder and other products, etc.)
Wheat flour products
Raw and wetted flour product (such as noodle, dumpling wrapper, wonton wrapper and Shao-mai
wrapper)
Raw and dry flour products
Fermented flour products
Paste (such as paste used for fish and poultry meat), coated-powder and fried flour
Gluten
Other wheat flour products
Corn products
Other grain products (e.g. filled flour and rice products, eight ingredients porridge can, etc.)
Be
an
an
d i
ts
pro
du
cts
Bean (dry bean and powder ground by dry bean)
Bean products
Non-fermented bean products (e.g. soybean milk, bean curd, dried tofu, bean curd stick, cooked beans,
puffed food of soybean protein, vegetarian meat of soybean, etc.)
Fermented bean products (e.g. preserved bean-curd, natto, lobster sauce, lobster sauce products, etc.)
Bean cans
Su
ga
r a
nd
st
arc
su
ga
Sugar
White sugar and white sugar products (e.g. white granulated sugar, soft sugar, rock candy and cube sugar)
Other sugar and syrup (e.g. brown sugar, brown granulated sugar, golden slab sugar, raw sugar, molasses,
partially-invert sugar and maple syrup)
Starch sugar (fruit sugar, glucose, caramel and partially-inverted sugar)
Sta
rch
an
d s
tar
ch
pro
du
cts
(in
clu
din
g t
he
Edible starch
Starch products
Silk noodles and vermicelli
Lotus root starch
Other starch products (e.g. shrimp flavour slice)
Ba
ke
ry
pro
du
cts
Bread
Pastry (including moon cake)
Biscuits (e.g. sandwich biscuits, wafer biscuits and egg roll etc.)
Other bakery products
Co
co
a p
rod
uc
ts,
ch
oc
ola
te
an
d c
ho
co
lat
pro
du
cts
as
ell
as
Cocoa products, chocolate and chocolate products (including cocoa butter substitute chocolate and the products)
Candy (including gum base candy)
Fro
ze
n d
rin
ks
Ice cream
Flavoured ice and frozen sucker
Edible ices
Other frozen drinks
Fo
od
s f
or
sp
ec
ial
di
ets
Formula foods for infants and young children
Formula foods for infants
Follow-on formula food
Formula foods for infant and young children for special medical purpose
Complementary foods for infants and young children
Cereal-based complementary foods for in...
GB 2762-2012
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Maximum Levels of Contaminants in Foods
ISSUED ON. NOVEMBER 13, 2012
IMPLEMENTED ON. JUNE 01, 2013
Issued by. Ministry of Health of the People's Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Terms and Definitions ... 4 
3 Application Principle ... 5 
4 Index Requirements ... 5 
Appendix A ... 15 
Foreword
This Standard partially replaces GB 2762-2005 “Maximum Levels of Contaminants in
Foods”.
Compared with GB 2762-2005, the main changes in this Standard are as follows.
- The standard name was modified;
- The definition of edible part was added;
- The application principle was added;
- The provisions of maximum-levels of selenium, aluminium and fluorine were
deleted;
- The provisions of maximum-levels of tin, nickel, 3-chlorine-1, 2-propanediol and
nitrate were added;
- The maximum-level index of N-nitrosamine was adjusted FROM N-dimethyl
nitrosamine and N-Dimethyl ethyl nitramine TO N-dimethyl nitrosamine; and the
maximum-level index name of N-nitrosamine was modified to N-dimethyl
nitrosamine;
- Appendix A was added;
- The maximum-level index of rare earth was implemented according to the former
GB 2762-2005.
National Food Safety Standard –
Maximum Levels of Contaminants in Foods
1 Scope
This Standard specifies the maximum-level indexes of lead, cadmium, mercury,
arsenic, tin, nickel, chromium, nitrite, nitrate, benzo[a]pyrene, N-dimethyl nitrosamine,
polychlorinated biphenyl, 3-chlorine-1, and 2-propanediol in foods.
2 Terms and Definitions
2.1 Contaminant
It refers to the chemical hazardous substances (in foods) produced in the processes
of production (including crop-cultivating, animal-feeding and veterinary-medicating),
processing, packaging, storage, transportation, sales and eating or brought in by
environmental pollution and non-intentionally added.
The contaminants specified in this Standard refer to the contaminants except pesticide
residue, veterinary drug residues, biological toxins and radioactive substance.
2.2 Edible part
The edible part obtained after the non-edible part is removed mechanically (grinding
of grain, scalping of fruit, shelling of nuts, boning of meat, boning of fish and shelling
of shellfish) from food raw material.
Note 1. Removal of non-edible part shall not adopt any non-mechanical means (e.g. refining
process of rough vegetable oil).
Note 2. The quantity of edible part varies according to the differences of production processes,
when the same food raw materials are applied to produce different products. For example,
when wheat is applied to process breakfast cereal and whole wheat flour, the edible part is
calculated with 100%; when the wheat flour is processed, the edible part is converted according
to flour yield.
2.3 Maximum-level
It refers to the maximum allowable content of contaminant in edible part of food raw
material and/or food product.
(except celery)
Celery
0.2
Fruit and its products
Fresh fruit
0.05
Edible fungi and its product
Fresh edible fungi (except lentinus edodes and agaricus blazei murrill)
Lentinus edodes
Edible fungi products (except the products of agaricus blazei murrill)
0.2
0.5
0.5
Bean and its products
Beans
0.2
Nuts and seeds
Peanut
0.5
Meat and meat products
Meat (except the viscera of livestock and poultry)
Liver of livestock and poultry
Kidney of livestock and poultry
Meat products (except the products of liver and kidney))
Liver products
Kidney products
0.1
0.5
1.0
0.1
0.5
1.0
Aquatic livestocks and their products
Fresh and frozen aquatic livestock
Fishes
Crustacea
Aquatic processed product of bivalve, gastropod, cephalopod and
echinodermata
Canned fish (except canned anchovy and sailfish)
Canned anchovy and sailfish
Other fish products (except anchovy and sailfish products)
Anchovy and sailfish products
0.1
0.5
2.0 (with viscera removed)
0.2
0.3
0.1
0.3
Egg and egg products 0.05
Condiments
Edible salt
Fish condiment
0.5
0.1
Beverages
Packaged water (except mineral water)
Mineral ...