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Index, Group of Indicators Permissible Levels, Note
Products
mg/kg, not more
1 2 3 4
1.1.11.
Toxic elements:
Sausage
Lead
products, smoked
0.5
Arsenic 0.1
products,
Cadmium 0.05
culinary
Mercury 0.03
products with
Benz(a)pyrene 0.001
the use of
poultry
Nitrosamines: Sum 0.002
of N-
0.004
Nitrosodimethylam
ine and N-
Nitrosodiethylami
ne
for smoked
products
for smoked
products
Antibiotics, according to Clause
pesticides 1.1.9
Dioxins
according to Clause
:
1.1.9
(as amended by Amendments and Additions No. 10, approved by Resolution
No. 43 of Chief State Sanitary Inspector of the RF dated 16.07.2008, No.
18, approved by Resolution No. 71 of Chief State Sanitary Inspector of
the RF dated 28.06.2010)
Index, group of
products
Microbiological indicators:
QMAFAnM,
CFU/g, not
more than
Mass of products (g) in
which the indicator is not
allowed
Colif
orm
bacte
ria -
(coli
forms
)
Sulfit
ereduci
ng
clostr
idia
S. Pathogeni
au- c,
reus including
salmonella
1 2 3 4 5 6 7
1.1.11.1.
Sausage
products
raw cured,
raw smoked
1.1.11.2. Sausage
products, raw
cured, raw smoked,
cut and vacuumpackaged,
in
modified
atmosphere
1.1.11.3. Semismoked
sausage
products
- cut and vacuumpackaged,
in
Note
0.1 0.01 1.0 25 E. coli - in
1.0 g are not
allowed; L.
monocytogenes
in 25 g are not
allowed
0.1 0.1 1.0 25 E. coli - in
1.0 g are not
allowed; L.
monocytogenes
in 25 g are not
allowed
- 1.0 0.01 1.0 25
1.0 0.1 1.0 25