Allowable lead content in national food hygiene standards

1 Subject content and scope of application

This standard specifies the hygienic requirements for the limit of lead in food.

This standard is applicable to cereals, beans, potatoes, vegetables, fruits, meat, fish and shrimp, eggs and dairy products.

2 reference standard

GB 5009. 12 analytical method of lead in food.

GB 54 10 whole milk powder

3 Hygienic index of lead limit in food

See the table below for the hygienic index of lead limit.

Variety index (calculated by Pb), mg/kg

Particle size ≤ 0.4

Beans ≤ 0.8

Potatoes ≤ 0.4

Vegetables ≤ 0.2

Fruit ≤ 0.2

Meat ≤ 0.5

Fish and shrimp ≤ 0.5

Eggs ≤ 0.2

Milk (fresh) ≤ 0.05

Milk powder shall be subject to GB54 10.

4 inspection method

According to GB 5009. 12.