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 where the same food raw materials are applied to produce different products. Where wheat is applied to process breakfast cereal and whole wheat flour, the edible part is calculated with 100%; where the wheat flour is processed, the edible part is converted according to flour yield.
2.3 Maximum level
