March 17, the Commission and the Food and Drug Administration jointly issued the "food safety national standard food fungal toxins limit" (GB 2761-2017), instead of "food safety national standard food fungal toxins limit" (GB2761-2011) , Will be September 17, 2017 formally implemented.

The secondary toxic metabolites produced by fungi during growth and reproduction. The new edition of the "mycotoxin limit in food" standard lists the mycotoxins that may pose a greater risk to public health. Formulating limited foods is a food that has a greater impact on consumer dietary exposure. Whether or not fungal toxins are limited, food production and processors should take control measures to minimize the levels of mycotoxins in food.

1, the principle of standard implementation

Standards in the implementation should follow the following principles:

First, food production enterprises should be strictly in accordance with laws and regulations and standards of production, in line with the limits of fungal toxins in food standards.

The second is not covered by the standard of other foods in the mycotoxins, or did not develop a limited management value or control level, food producers should take control measures to make the food mycotoxin content to the lowest possible level.

Third, focus on doing food raw materials in the control of mycotoxins, from the food source to reduce and control the mycotoxins in food.

Fourth, to encourage manufacturers to use strict control requirements GB2761, strict production process of food safety management, reduce food contaminants (mycotoxins) content, promote the healthy development of food industry.

2, the detection limit changes

The new standard increases the requirement for ochratoxin A in wine and coffee compared to GB2 7 6 1-2 0 1 1; increases the use of special medical supplements, supplemented food supplement, sports nutrition food, pregnant women and nurse nutritional supplements Fungi toxins in food are limited; other samples are required for fungal toxin to remain constant.

3, changes in test methods

Aflatoxin B1 is determined according to the method specified in GB5009.2 2.

GB 5009.22-2016 Determination of Aflatoxin B and G in Foodstuffs for Food Safety (2017-6-23)

This standard specifies the determination method of aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2 (hereinafter referred to as AFTB1, AFTB2, AFTG1 and AFTG2) in food.

The first method of this standard is isotope dilution liquid chromatography-tandem mass spectrometry for cereals and their products, legumes and their products, nuts and seeds, oils and fats and their products, condiments, infant formula and infants and young children Determination of AFTB1, AFTB2, AFTG1 and AFTG2 in Food.

The second method of this standard is high performance liquid chromatography - pre-column derivatization for cereals and their products, beans and their products, nuts and seeds, oils and fats and their products, condiments, infant formula and infants and young children Determination of AFTB1, AFTB2, AFT G1 and AFT G2 in Food.

The third method of this standard is high performance liquid chromatography - post-column derivatization method, which is suitable for grain and its products, beans and their products, nuts and seeds, oils and fats and their products, condiments, infant formula and infants and young children Determination of AFTB1, AFTB2, AFT G1 and AFT G2 in Food.

The fourth method of this standard is the enzyme-linked immunosorbent screening method, which is suitable for cereals and their products, beans and their products, nuts and seeds, oils and fats and their products, condiments, infant formula and infants and young children Determination of AFTB1.

The fifth method of this standard is thin layer chromatography, suitable for cereals and their products, beans and their products, nuts and seeds, oils and their products, condiments in the determination of AFTB1.

Aflatoxin M1 is determined according to the method specified in GB500 9.24.

GB 5009.24-2016 Food safety National standards for the determination of aflatoxin M in food (2017-6-23)

This standard specifies the determination of aflatoxin M1 and aflatoxin M2 (hereinafter referred to as AFT M1 and AFT M2) in food.

The first method is isotope dilution liquid chromatography-tandem mass spectrometry, which is suitable for the determination of AFT M1 and AFT M2 in milk, dairy products and milky dietary foods.

The second method for high performance liquid chromatography, the scope of application with the first method.

The third method for the enzyme-linked immunosorbent assay, for milk, dairy products and milk containing special dietary food AFT M1 screening determination.

Deoxynivalenol is determined according to the method specified in GB5009.111.

GB 5009.111-2016 Food safety - National standard food - Determination of deoxynivalenol and its acetylated derivatives (2017-6-23)

This standard specifies the method for the determination of deoxynivalenol and its acetylated derivatives in foodstuffs.

The first method is isotope dilution liquid chromatography-tandem mass spectrometry for use in cereals and their products, alcoholic, soy sauce, vinegar, sauces and sauces in deodorized fusaric acid, 3-acetyl deoxyfurane Alcohols and 15-acetyldeoxy dexamethasone.

The second method for the immunoaffinity chromatography purification of high performance liquid chromatography for grain and its products, alcohol, soy sauce, vinegar, sauce and sauce products in the determination of deoxynivalenol.

The third method is the thin layer chromatography method, the fourth method for the enzyme-linked immunosorbent assay, for cereals and their products in the determination of deoxynivalenol.

The penicillin was determined according to the method specified in GB5009.185.

GB 5009.185-2016 Food safety national standard food in the development of penicillin determination (2017-6-23 implementation)

This standard specifies the method for the determination of penicillin in food.

The first method of this standard is isotope dilution - liquid chromatography tandem mass spectrometry, suitable for apple and hawthorn as raw materials of fruits and their products, fruit and vegetable juice and alcoholic food in the determination of penicillin content.

The second method of this standard is high performance liquid chromatography, suitable for apple as raw material of fruit and its fruit and vegetable juice and alcoholic food in the determination of penicillin content.

Ochratoxin A was determined according to the method specified in GB5009.96.

GB 5009.96-2016 Determination of ochratoxin A in foodstuffs at national standards (2017-6-23)

This standard specifies the determination of ochratoxin A in food.

The first method of this standard applies to the determination of ochratoxin A in cereals, oils and their products, alcohol, soy sauce, vinegar, sauces and sauces, raisins, pepper grains /

The second method is applicable to the determination of ochratoxin A in corn, rice (brown rice), wheat, wheat flour, soybean, coffee and wine;

The third method applies to corn, wheat and other food products, pepper and its products, beer and other alcohol, soy sauce and other products, raw coffee, cooked coffee ochratoxin A determination;

The fourth method is applicable to the determination of ochratoxin A in maize, wheat, barley, rice, soybean and its products;

The fifth method is applicable to the determination of ochratoxin A in wheat, maize and soybean.

Zearalenone is determined according to the method specified in GB5009.209.

GB 5009.209-2016 Food safety National standard food Determination of zearalenone (2017-6-23 implementation)

This standard specifies the determination of zearalenone in food.

The first method of this standard applies to the determination of zearalenone in food and food products, alcohol, soy sauce, vinegar, sauces and sauces, soybeans, rapeseed and edible vegetable oils;

, The second method for soybean, rapeseed, edible vegetable oil determination of zearalenone;

The third method applies to the determination of zearalenone in beef, pork, beef liver, milk and eggs.

4, Revision of Appendix A.

Adjust the classification of nuts and seeds in Appendix A. (SB / T 10671-2012) will be "coated nuts and seeds" attributable to "cooked nuts and seeds", and the general nuts roasted seeds and nuts industry Called "fresh nuts and seeds" as "raw nuts and seeds". Therefore, when the revised GB 2761, the classification of nuts and seeds in Appendix A was adjusted according to industry classification.

An example of "casein" after "other dairy products" in Appendix A. The "Food Safety National Standard Casein" standard has been developed and an example of "casein" is added after "other dairy products" in the classification of milk and dairy products in order to facilitate reference to its pollutant indicators and mycotoxin markers.

In Appendix A, adjust the "flavoring agent and refreshing agent" to "MSG". And "food safety national standard MSG" (GB 2720-2015) standard name corresponding to the "flavor and fresh agent" adjusted to "MSG".

In Appendix A, adjust the sauce and sauce to "brewed sauce". And "Food Safety National Standard Brewing Sauce" (GB 2718-2014), the standard name corresponding to the "sauce and sauce products" adjusted to "brewed sauce."

Adjust the classification of beverages in Appendix A. The classification of beverages was modified according to the General Principles of Beverages (GB / T10789-2015) and "Solid Beverage" (GB / T 29602-2013), for example, "Fruit and vegetable juices" was adjusted to "fruit and vegetable juices and their beverages" For example, solid beverages include "ground coffee (roasted coffee)".

Amend the classification of "special dietary foods" in Appendix A of GB 2761. (GB 13432-2013) "Appendix A Category of Special Dietary Foods", Revision GB 2761 Appendix A Food Category (Name) Description "Special Dietary Food" Classification The