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GB 2762-1994 Hygienic standard for the limit of mercury in food

time: 2024-08-05 19:59:31
  • GB 2762-1994
  • Abolished

Basic Information

  • Standard ID:

    GB 2762-1994

  • Standard Name:

    Hygienic standard for the limit of mercury in food

  • Chinese Name:

    食品中汞限量卫生标准

  • Standard category:

    National Standard (GB)

  • Date of Release:

    1994-08-10

  • Date of Implementation:

    1994-08-01

  • Date of Expiration:

    2005-10-01

standard classification number

  • Standard ICS number:

    Food Technology >> 67.040 Food Comprehensive

  • China Standard Classification Number:

    Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene

associated standards

Publication information

Other Information

  • Review date:

    2004-10-14

  • Drafting Organization:

    Food Hygiene Inspection Institute, Ministry of Health

  • Focal point Organization:

    Ministry of Health
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GB 2762-1994 Hygienic Standard for Limits of Mercury in Food GB2762-1994 Standard download and decompression password: www.bzxz.net
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Some standard content:

National Standard of the People's Republic of China
Hygiene Standard for Limit of Mercury in Foods
Toleramce limit of mercury in foods1Subject contentWriteScope of application
This standard specifies the limit of mercury in food and the limit of methylmercury in fish. GB 2762.94
Replaces GB2782--81
This standard applies to grains, potatoes, vegetables, fruits, meat, fish, eggs and egg products, milk and dairy products and other aquatic products. 2 Reference standards
GB5009.17 Determination method of mercury in food
3 Limit indicators of mercury in food
Grain (finished grain)
Tubers (potatoes, sweet potatoes), vegetables, fruits Milk
Dairy products
Meat, eggs (shelled)bzxz.net
Egg products
Other aquatic foods
4 Inspection methods
According to the determination method of mercury in food in GB5009.17. Additional notes:
This standard is proposed by the Health Supervision Department of the Ministry of Health. Index (in Hg) + mg/kg
Converted to milk
Converted to strength
0.3, of which methyl mercury ≤0.2
Refer to the standard for fish
This standard was drafted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, Shanghai Food Hygiene Supervision and Inspection Institute, Sichuan Provincial Health and Epidemic Prevention Station, Jiangsu Provincial Health and Epidemic Prevention Station, and Guangdong Provincial Food Hygiene Supervision and Inspection Institute. The main drafters of this standard are Yang Huifen, Shen Wen, Zheng Zongfu, Jin Chuanyu, and Liang Chunsui. This standard is interpreted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, the technical coordination unit entrusted by the Ministry of Health. Approved by the Ministry of Health of the People's Republic of China on August 10, 1994132
Implementation on August 10, 1994
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