GB 4810-1994 Hygienic standard for the limit of arsenic in food

This standard specifies the hygienic requirements for the allowable limit of total arsenic in food and inorganic arsenic in seafood. This standard applies to grains, vegetables, fruits, meat, eggs, freshwater fish, fresh milk, milk powder, wine (total arsenic) and seafood (inorganic arsenic). GB 4810-1994 Hygienic Standard for Limit of Arsenic in Food GB4810-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of ChinabZxz.net
GB4810—84
GB4810--94
Hygienic Standard for Tolerance Limit of Arsenic in Foods
Tolerance Limit of Arsenic in Foods Subject Content and Scope of Application
GB4811—84
This standard specifies the hygienic requirements for the allowable limit of total arsenic in foods and inorganic arsenic in seafood. Etc.
This standard applies to grains, vegetables, fruits, meat, eggs, freshwater fish, fresh milk, milk powder, wine (total arsenic) and seafood (inorganic arsenic) 2 Reference standards
GB5009.11 Determination of total arsenic in food GB5009.45 Analytical method of hygienic standard for aquatic products 3
Total arsenic in food Allowable limit index
Freshwater fish
Inorganic arsenic in seafood Allowable limit index ≤
Approved by the Ministry of Health of the People's Republic of China on March 18, 1994
Marine fish (fresh weight )
Shellfish (fresh weight)
Indicator (total arsenic), mg/kg
Converted to fresh milk
Implemented on September 1, 1994
GB4810-94
Indicator (in inorganic arsenic), mg/kg
Algae (dry weight)
Crustaceans (fresh weight)
Dried crustacean products (dry weight)
Other seafood (fresh weight)
5 Inspection method
Total arsenic shall be implemented in accordance with GB5009.11.
Inorganic arsenic shall be implemented in accordance with 2.5 of GB5009.45. Additional remarks:
This standard is proposed by the Health Supervision Department of the Ministry of Health. 1.0
This standard was drafted by the Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, West China University of Medical Sciences, Shandong Provincial Health and Epidemic Prevention Station, and Hebei Provincial Health and Epidemic Prevention Station.
The main drafters of this standard are Wang Huaizhou, Tian Yongbi, Lu Bingzhen, and Xing Jun'e. This standard is interpreted by the Ministry of Health's Food Hygiene Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health.
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