Зарегистрировано в Минюсте РФ 22 марта 2002 г

Registered with the Ministry of Justice of the RF, March 22, 2002 No. N 3326 

MINISTRY OF HEALTH OF THE RUSSIAN FEDERATION 

CHIEF STATE SANITARY INSPECTOR OF THE RUSSIAN FEDERATION 

RESOLUTION No. 36 

November 14, 2001 

ON IMPLEMENTING SANITARY RULES 

(as in force of Attachment No. 1 approved by Resolution No. 27 

of Chief State Sanitary Inspector of the RF dated 20.08.2002, 

Attachment No. 2, approved by Resolution No. 41 

of Chief State Sanitary Inspector of the RF dated 15.04.2003, 

N 5, ratified. Resolution of the Chief 

Sanitary Inspector of Russia from 25.06.2007 N 42, 


Sanitary Inspector of Russia from 18.02.2008 N 13 







Gach N 11, ratified. Resolution of the Chief 

state health officer of Russia 01.10.2008 N 56, 



Change in N 13, ratified. Resolution of the Chief 


Extras N 14, ratified. Resolution of the Chief 


as amended., as amended by Decree of the Chief State 

Sanitary Inspector of Russia from 31.05.2002 N 18) 

In pursuance of Federal Law No. 52-FL “On Sanitary and Epidemiologic Wellbeing 

of People” dated March 30, 1999 and Regulation on “State sanitary and 

epidemiologic control” approved by Resolution of the Government of the Russian 

Federation No. 554 dated July 24, 2000 , hereby order: 

-------------------------------- 

Collection of laws and regulations of the Russian Federation No. 31, Article 

3295, dated 2000. 

The term of implementation of sanitary and epidemiologic rules and regulations 

“Hygienic requirements for safety and nutrition value of foodstuff. Sanitary Rules and 

Regulations (SanPin) 2.3.2.1078-01” was postponed from July 1 to September 1, 2002 

(Resolution of Chief State Sanitary Inspector of the RF No. 18 dated 31.05.2002). 

1. Put into force, from July 1, 2002, sanitary and epidemiologic rules and 

regulations “Hygienic requirements for safety and nutrition value of foodstuff. Sanitary 

Rules and Regulations (SanPin) 2.3.2.1078-01” approved by Chief State Sanitary 

Inspector of the Russian Federation on 06.11.2001.

G. G. ONISHCHENKO

2.3.2. FOOD RAW MATERIAL AND FOODSTUFF 

Approved by: 

Chief State Sanitary Inspector of 

the Russian Federation 

First Deputy Minister of 

Health of 

the Russian Federation 

G. G. ONISHCHENKO 

06.11.2001 

HYGIENIC REQUIREMENTS FOR SAFETY AND NUTRITION VALUE OF 

FOODSTUFF 

SANITARY AND EPIDEMIOLOGIC RULES AND REGULATIONS 

SanPiN 2.3.2.1078-01 

(as in force of Attachment No. 1 approved by Resolution No. 27 

of Chief State Sanitary Inspector of the RF dated 20.08.2002) 

I. Scope 

1.1. Sanitary and epidemiologic rules and regulations “Hygienic requirements for 

safety and nutrition value of foodstuff (hereinafter – the Sanitary Rules) set forth 

hygienic requirements for safety and nutrition value of foodstuff for an individual as well 

as compliance requirements for the said regulations under manufacturing, importing 

and turnover of foodstuff. 

1.2. These Sanitary Rules have been developed on the basis of Federal Laws 

“On Sanitary and Epidemiologic Well-being of People” (Collection of laws and 

regulations of the Russian Federation No. 14, Article 1650, dated 1999), “On quality 

and food safety” (Collection of laws and regulations of the Russian Federation No. 2, 

Article 150 dated 2000), “On radiation safety of people” (Russian Gazette dated 

January 17, 1996), “On protection of consumers” (Collection of laws and regulations of 

the Russian Federation No. 3, Article 140 dated 1996), “On fundamental principles of 

legislation of the Russian Federation on health care” (Bulletin of the Congress of 

People’s Deputies of the Russian Federation and the Supreme Council of the Russian 

Federation No. 33, Article 1318 dated 1993), Resolution of the Government of the 

Russian Federation No. 554 “On approving the Regulation on State sanitary and 

epidemiologic service of the Russian Federation and Regulation on state sanitary and 

epidemiologic control” dated July 24, 2000 (Collection of laws and regulations of the 

Russian Federation No. 31, Article 3295 dated 2000). 

1.3. Sanitary rules are designed for individuals, entrepreneurs and legal entities 

which activity is carried out in the field of manufacturing, importing and turnover of 

foodstuff, provision of services in food retail business and public catering as well as for 

agencies and organizations of the State sanitary and epidemiologic service of the 

Russian Federation (hereinafter - GosSanEpidemNadzor of Russia), which carry out 

sanitary and epidemiologic supervision and control. 

1.4. Hygienic requirements for materials and items coming in contact with 

foodstuff shall be established by special sanitary and epidemiologic rules and 

regulations. 

II. General 

2.1. Foodstuff shall satisfy physiological needs of human beings in required 

substances and energy, meet demands generally placed to foodstuff with respect to 

organoleptic and physicochemical parameters and comply with requirements of 

regulatory documents as per permissible content of chemically, radiologically, 

biologically active substances and their compounds, microorganisms and other 

biological organisms endangering the well-being of current and future generations.

(as in force of Attachment No. 2 approved by Resolution No. 41 of Chief State Sanitary 

Inspector of the RF dated 15.04.2003) 

2.2. Foodstuff produced, imported and placed in turnover in the territory of the 

Russian Federation shall comply with sanitary rules as per their safety and nutrition 

value. 

2.3. Manufacturing, importing and turnover of foodstuff which fails to comply with 

the appropriate requirements foreseen by these Sanitary Rules shall be not permitted. 

2.4. These Sanitary Rules requirements must be complied with when working out 

regulatory and technical documentation governing the issues of manufacturing, 

importing and turnover of foodstuff. 

2.5. When developing new types of foodstuff, new manufacturing technology, 

packaging, storage, and transportation individual entrepreneurs and legal entities 

should justify quality and safety requirements, requirements for maintaining quality and 

safety, develop programs of quality and safety in-process control, procedures of their 

testing, and set shelf expiry date of such foodstuff. 

2.6. Drafts of technical documents shall be subject to sanitary and epidemiologic 

examination according to the established procedure. 

2.7. Manufacturing of new foodstuffs in the territory of the Russian Federation 

and import of foodstuffs to the territory of the Russian Federation which are carried out 

for the first time shall be allowed only after their state registration in accordance with 

the established procedure. 

2.8. Imported foodstuffs shall be subject to state registration prior to their import 

to the territory of the Russian Federation. 

2.9. Manufacturing of foodstuff shall be carried out in compliance with regulatory 

and technical documents and be proved by foodstuff quality and safety certificates 

provided by the manufacturer (hereinafter – quality and safety certificate). 

2.10. Food products for public catering shall not require execution of a quality 

and safety certificate. 

2.11. Foodstuffs and drafts of technical documents compliance with sanitary 

rules shall be proved during sanitary and epidemiologic compliance examination to be 

carried out according to the established procedure. 

2.12. When the sanitary rules lack safety and nutrition value requirements for a 

specific type of new or foodstuff imported for the first time the requirements shall be set 

during sanitary and epidemiologic examination subject to the following parameters: 

- established by a vendor of a new type of product in the draft of the regulatory 

and/or technical document; 

- established by applicable sanitary rules for a product similar in its composition 

and properties; 

- produced fro the product in the country of its origin; 

- recommended by international organizations. 

2.13. Foodstuff safety and nutrition value requirements shall be recorded in the 

sanitary and epidemiologic opinion executed according to the established form which 

shall be issued by authorities and departments of GosSanEpidemNadzor of Russia on 

the basis of results of sanitary and epidemiologic examination. 

2.14. Food raw material of plant origin compulsory requires information on 

pesticides used during cultivation of crop plants, fumigation of premises and packaging 

for their storage, pest control of food raw material as well as data on the latest 

treatment. 

Food raw material of animal origin compulsory requires information on usage (if 

any) of pesticides for control of ectoparasites or diseases of animals and fowl, for 

treating cattle-breading and poultry facilities, fish farming and water basing for fish 

reproduction as well as specification of pesticide and end date of its use. 

2.15. Import, use and turnover of food raw material of animal and plant origin 

which lacks information on pesticides for its production shall not be tolerated.

2.16. Foodstuffs shall be packed so that to ensure maintaining of quality and 

safety at all stages of their turnover. 

2.17. Individual entrepreneurs and legal entities engaged in manufacturing and 

turnover of foodstuffs, provision of services in the field of foodstuff retail and public 

catering shall be obliged to provide customers and consumers as well as state 

authorities for control and supervision with complete and credible information on quality 

and safety of foodstuffs, compliance with requirements of regulatory documents under 

manufacturing and turnover of foodstuff and provision of services in the field of retail 

trade and public catering. 

2.18. Certain kinds of food products (baby food, dietary and specialized food 

products, probiotic product, food additives, bioactive food additives, foodstuffs from 

genetically modified sources, etc.) shall specify: 



- scope of application (for baby food, dietary and specialized food products, food 

additives, bioactive food additives); 

- name of ingredients comprising food product, food additives, microbic cultures, 

starter cultures and substances used for enriching foodstuffs; bioactive food additives 

and enriched products for bioactive agents shall specify percentage of the daily 

physiological need, if such a need is foreseen; 

- recommendations for use, application, and, if required, counterindications for 

their use; 

- bioactive additives compulsory require information: “Not a medicine”; 

- food products from genetically modified sources compulsory require 

information: “Genetically modified product” or “product received from genetically 

modified sources” or “product contains components from genetically modified sources” 

(for foodstuffs containing over 5% of components of GMS); 

- information on state registration. 

Foodstuffs produced from GMS and not containing deoxyribonucleic acid (DNA) 

and protein will not require additional labeling in case of compete equivalence of 

nutrition value of a GMS product to its traditional counterpart (Attachment 4). 

ConsultantPlus: notes. 

For references related to marking foodstuffs produced from genetically modified 

sources see also Resolution of Chief State Sanitary Inspector of the RF No. 12 dated 

26.09.1999. 

2.19. Terms “dietary”, “medical”, “preventive” “baby”, probiotic product” or their 

equivalent in designation of foodstuffs, in consumer package information and package 

inserts for the product shall be used and applied in accordance with the established 

procedure. 



2.20. When manufacturing food raw material of animal origin the use of feed 

additives, animal growth-promoting substances, pharmaceuticals, drugs for treating 

animals and fowl as well as preparations for treating premises for their keeping which 

have not undergone sanitary and epidemiologic examination and state registration 

according to the established procedure shall be prohibited. 



2.21. Foodstuffs containing feed additives, animal growth-promoting substances 

(including hormonal agents), drugs, pesticides, agrochemicals which have not 

undergone sanitary and epidemiologic examination and state registration according to 

the established procedure shall not be liable to import, manufacturing and turnover in 

the territory of the Russian Federation. Their recycling or destruction shall be carried 

out according to the established procedure. 

2.22. In-process control and sanitary and epidemiologic surveillance and 

monitoring shall be exercised over compliance with requirements for foodstuff safety 

and nutrition value.

2.23. Individual entrepreneurs and legal entities engaged in production, import 

and turnover of food products must carry out in-process control including laboratory 

analysis and testing of safety and nutrition value indexes as per compliance with 

requirements of these Sanitary Rules according to sanitary rules of a company and 

carrying out of in-process control. 


turnover of food products upon the results of carrying out of measures aimed at 

ensuring quality and safety of foodstuffs, compliance with requirements of regulatory 

and technical documents including in-process control shall receive quality and safety 

certificate for every batch of food products. 


turnover of food products shall carry out laboratory analysis and testing independently 

or with engagement of laboratories accredited according to the established procedure. 

2.26. For conducting laboratory analysis and testing of quality and safety 

parameters of food products only those techniques and methods will be allowed which 

are metrology certified and comply with requirements of providing uniformity of 

measurements and measuring accuracy characteristics, with methods of testing 

product samples and control of their parameters as well as those methods which 

comply with the said requirements and approved according to the established 

procedures. 

2.27. Regulatory and technical documents for culture medium intended for 

control over microbiological factors of safety and nutrition value of foodstuffs shall be 

subject to sanitary and epidemiologic examination according to the established 

procedure. 

2.28. In case of unacceptable results of analysis even for one of the safety 

parameters, this parameter is subject to recurrent examination under double volume of 

sample capture taken from the same batch. The results of the second examination 

shall apply to the whole batch. 

2.29. State sanitary and epidemiologic surveillance and control over compliance 

of foodstuffs with Sanitary Rules shall be carried out by agencies and departments of 

GosSanEpidemNadzor of Russia according to the established procedure. 

III. Foodstuff Hygienic Safety and Nutritional Value Requirements 

3.1. These Sanitary Rules shall establish hygienic requirements for safety of 

foodstuffs and their ability to satisfy physiological need of man in major nutrient 

materials and energy. 

3.2. Organoleptic properties of food products shall be defined by factors of flavor, 

color, smell and consistency, specific for each type of product and must meet 

traditionally established tastes and habits of people. Organoleptic properties of food 

products shall not be changed during storage, transportation and distribution. 

3.3. Foodstuffs shall not have foreign odors, after-tastes, inclusions, differences 

in color and consistency incidental to the given type of product. 

3.4. Safety of foodstuffs as per their microbiological and radiological safety as 

well as with respect to content of chemical contaminants shall be determined by their 

compliance with hygienic standards provided by these Sanitary Rules (Attachment 1). 

3.5. Determination of parameters of safety and nutrition value of food products 

including bioactive food additives, blend composition shall be carried out for basic 

type(s) of raw materials both by the mass fraction and permissible levels of controlled 

contaminants. 

3.6. Determination of parameters of safety of dry, concentrated or diluted food 

products shall be carried out in terms of original product subject to content of dry 

substances in the raw and final product. 

3.7. Hygienic standards shall apply to potentially hazardous chemical compounds 

and biological subjects which presence in the foodstuffs must not exceed permissible 

levels of their content in the weight specified (volume) of product under examination.

3.8. The content of major chemical contaminants endangering human health 

shall be monitored in food products. 

Hygienic requirements for permissible level of content of toxic elements shall 

apply to all types of food raw material and foodstuffs. 

3.9. Content of mycotoxins - aflatoxin B1, desoxynivalenol (vomitoxin), 

zearalenon, Т-2 toxin, patuline – is controlled in food raw material and food products of 

plant origin, aflatoxin M1 – in milk and dairy products. Most dangerous contaminants 

are: for cereal products - desoxynivalenol; for nuts and oil seeds - aflatoxin B1; for fruit 

and vegetable derivatives - patuline. 

3.10. Occurrence of mycotoxins in baby food and dietary products shall be 

excluded. 

3.11. Pesticides are controlled in all types of food raw material and food 

products: hexachlorocyclohexane (alpha-, beta-, gamma isomers), DDT and its 

metabolites. Organomercury pesticides, 2, 4-D acid, its salts and esters are controlled 

in grain and its derivatives. 2, 4-D acid, its salts and esters are also controlled in fish 

and fish products. 

3.12. Control of food raw material and food products as per the content of 

residual quantity of pesticides and agrochemicals including fumigants is based on 

information provided by the product manufacture (vendor) on use of pesticides and 

agrochemicals under manufacturing and storage of food products. 

3.13. Sanitary and epidemiologic examination of food raw material and foodstuffs 

containing pesticides shall be carried out in compliance with applicable hygienic 

standards of pesticide content in the objects of environment. 

3.14. Residual quantities of animal growth-promoting substances (including 

hormonal agents), pharmaceuticals (including antibiotics) applied in cattle breeding for 

fattening, curative and preventive treatment shall be controlled in livestock and fowl. 

Both admitted for use in agriculture feed antibiotics (grizin, bacitracin) and 

therapeutic antibiotics most often used in veterinary - antibiotics of tetracycline group, 

chloramphenicol are controlled in meat, meat food, by-products of beef cattle and 

poultry. Penicillin, streptomycin, antibiotics of tetracycline group, chloramphenicol are 

controlled in milk and dairy products; in eggs and egg products - bacitracin, antibiotics 

of tetracycline group, streptomycin, chloramphenicol. 

3.15. Control over the content of animal growth-promoting substances (including 

hormonal agents), pharmaceuticals (including antibiotics) applied in cattle breeding for 

fattening, curative and preventive treatment of livestock and fowl not specified in clause 

3.14 shall be based on information provided by the product manufacture (vendor) on 

used animal growth-promoting substances and pharmaceuticals during manufacturing 

and storage of such products. 

3.16. Polychlorinated biphenyls are controlled in fish, fish products; benzopyrene 

– in grain, in smoked meat and fish products. 

3.17. Occurrence of benzopyrene in baby food and dietary products shall be 

excluded. 

3.18. The following is controlled in isolated products: content of nitrogen 

compounds: histamine – in salmonids and scombrids (including tuna group); nitrates – 

in horticulture product; N- nitrosamines – in fish and fish products, meat products and 

brewer's malt. 

3.19. Indications of oxidative deterioration are controlled in fatty products: acid 

and peroxide value. 

3.20. Content of radionuclides is controlled in food products. 



Radiological safety of foodstuffs for Caesium-137 and Strontium-90 determined 

by their permissible levels of specific activity of radionuclides provided for these 

Sanitary Rules. Compliance factor – B, which value is calculated using results of 

measuring specific activity of Caesium-137 and Strontium-90 in a sample, shall be 

used for determining compliance of foodstuffs with criteria of radiological safety:

В = (А/Н) 90Sr + (A/H) 137Cs, where А – specific activity value of 90Sr and 

137Cs in food product (Bq/kg), Н – permissible level of specific activity for 90Sr and 

137Cs in the same product (Bq/kg). 



Radiological safety of foodstuffs contaminated with other radionuclides shall be 

determined by sanitary rules that specify radiological safety standards. 

3.21. Presence of pathogenic microorganisms and causative organisms of 

parasitic diseases, their toxins inducing contagious and parasitic diseases or 

endangering human and animal health shall be excluded in food products. 

3.22. Sanitary and epidemiologic examination of meat, meat products, fish, 

shellfish, molluscs, amphibians, reptiles and products of their processing for the 

presence of causative organisms of parasitic diseases shall be carried out in 

accordance with sanitary rules for conducting parasitologic control and parasitologic 

parameters of safety (Attachment 6). 

3.23. Presence of causative organisms of parasitic diseases in meat and meat 

products shall not be tolerated: i.e. bladder worms (cysticercus), larva of trichina and 

echinococci, cysts of sarcocyst and toxoplasm. 

3.24. Presence of live larva of parasites threatening human health shall not be 

tolerated in fish, shellfish, molluscs, amphibians, reptiles and products of their 

processing. 

When finding live tapeworm (helmint) larva one should be governed by sanitary 

rules for parasitic diseases preventive measures. 

3.25. Presence of helmint eggs and cysts of enteric pathogens shall not be 

tolerated in fresh and quick-frozen table greenery, vegetables, fruits and berries. 

3.26. Hygienic standards for parasitologic safety parameters of drinking water 

shall be determined in accordance with hygienic standards specified for quality of 

centralized drinking water supply systems. 

3.27. Hygienic standards for microbiologic parameters of safety and nutrition 

value of foodstuff shall include the following groups of microorganisms: 

- sanitary-indicative ones, which include: number of mesophilic aerobian and 

facultative-anaerobic microorganisms (NMAFAnM), coliforms, Enterobacteriaceae 

family, enterococcus; 

- opportunistic pathogens, which include: Е. coli, S. aureus, Proteus class 

bacteria, В. cereus and sulfite-reducing clostridia, Vibrio parahaemolyticus; 

- pathogenic microorganisms, including salmonella and Listeria monocytogenes, 

Yersinia class bacteria; 

- spoilage microorganisms – yeasts and mold fungi, lactic-acid microorganisms; 

- starter flora microorganisms and probiotic microorganisms (lactic-acid 

microorganisms, propionate microorganisms, yeasts, bifidobacteria, acidophilic bacteria 

and etc.) – in products with controlled level of biotechnological flora and probiotic 

products. 

3.28. Controlling of microbiologic parameters of safety of foodstuff shall be 

carried out for majority groups of microorganisms under the alternative principle, i.e. 

controlled is a mass of product where coliforms, majority of opportunistic pathogens, as 

well as pathogenic microorganisms including Salmonella and Listeria monocytogenes 

shall be excluded. In other cases the standard reflects the number of colony-forming 

units in 1 gr (ml) of the product (CFU/gr, ml). 

3.29. Criteria of safety of preserved food products (manufacturing sterility) is the 

absence of microorganisms capable of growing under temperature of storage specified 

for certain type of canned food and microorganisms and bacterial toxins endangering 

human health life in preserved food products (Attachment 8). 

3.30. Bioactive food additives are the source of food, minor, pro- and prebiotic 

natural (identical with natural) bioactive food substances (components), which provide 

their intake into a human body while eating or introducing into the composition of food 

products. 

Bioactive substances, food components and products being their sources and 

used during manufacturing of bioactive food additives must ensure their efficiency and 

must not negatively affect human health (Attachment 5a).

Bioactive substances, food components and products being their sources that 

pose - according to current research data – a hazard to human life and health when 

using them as a component of bioactive food additives shall not be allowed for use 

when manufacturing bioactive food additives (Attachment 5b). 

3.31. The parameters of nutrition value shall be established in food products. 

Parameters of nutrition value of food products shall be established by a manufacturer 

(developer of technical documents) on the basis of analytic methods of research and/or 

with use of calculating method subject to composition of a food product and data on 

composition of raw materials. 

3.32. Specific foodstuffs under parameters of nutrition value must comply with 

requirements of these Sanitary Rules (Attachment 2). 

3.33. Baby food must comply with physiological conditions of a child with account 

of his/her age and must be safe for baby health. 

3.34. Baby food and its components, foodstuff for pregnant women and breast 

feeding (hereinafter – specialized products) must comply with hygienic standards of 

safety and nutrition value provided for by these Sanitary Rules (Attachment 3). 

3.35. Foodstuffs shall allow the use of food additives which according to the data 

of current research do not negatively affect human life and health of future generations 

(Attachments 7). 

Foodstuffs containing food additives not specified in Attachment 7 shall not be 

allowed for manufacturing, import and distribution in the territory of the Russian 

Federation. Their recycling or destruction shall be carried out according to the 

established procedure. 

3.36. Food additives application and permissible levels of their content in food 

products are governed by sanitary rules for application of food additives. 

3.37. In accordance with the Resolution of the Chief Medical Officer of the RF 

23.05.2008 N 30 from January 1, 2010, section III will be supplemented by a new 

paragraph 3.37: "It is not allowed to use poultry meat, except chilled, mechanically 

separated poultry meat, raw poultry collagen for the production of child food (for all age 

groups, including organized children's groups), dietary food (treatment and prevention), 

special foods for the nutrition of pregnant and breast-feeding women." 

3.38 In accordance with the Resolution of the Chief Medical Officer of the RF 

23.05.2008 N 30 from January 1, 2011, section III will be supplemented by a new 

paragraph 3.38: "It is not allowed to use poultry meat, except chilled, for the production 

of all kinds of poultry products." 

3.39 Control over the content of melamine in milk and milk products is made if 

there are reasonable assumptions about the possibility of its presence in the food raw 

materials. 

Food safety of melamine is determined by its conformity hygienic standards set by 

these Regulations (Annex 1 and Annex 3).It is not allowed the presence of melamine in 

food products. 

(Section 3.39 entered Supplement N 11, ratified. Resolution of the Chief State Sanitary 

Doctor RF from 01.10.2008 N 56) 

3.40. Control over the content of dioxins in foods is carried out in cases of 

environmental degradation associated with man-made and natural accidents, which 

lead to the formation and penetration of dioxins in the environment; if there are 

reasonable assumptions about the possibility of their presence in food raw materials. 

Food safety on the content of dioxins is determined by compliance with hygienic 

standards set by these Regulations (Annex 1 and Annex 3). 

3.41 Food should not contain melamine (detection limit of less than 1 mg / kg). 

The content of dioxin should not exceed the permissible levels from 0,000001 to 

0.00000075 in the respective food groups, according to the requirements of Annex 1. In 

all baby food dioxins are not allowed. 

(§ 3.41 Amendments introduced N 13, ratified. Resolution of the Chief State Sanitary 

Doctor RF from 11.12.2008 N 69)

IV. Organization of the Federal Service 

Supervision of Consumers Protection and Welfare 

Rights to implement the State registration 

and safety assessment of foods derived 

of genetically modified vegetable organisms 

(Approved according to the addendum and changes N 6, 

Resolution of the Chief 

Sanitary Inspector of Russia from 18.02.2008 N 13) 

4.1. New food products derived from GMOs of vegetable origine produced in 

Russia, as well as food products derived from GMOs of plant origin, imported into the 

Russian territory for the first time, shall be subject to State registration. 

4.2. Federal Supervision of Consumer Rights Protection and Human Wellbeing 

(hereinafter -- Rospotrebnadzor) provides the state registration of foods derived 

from GMOs of plant origin (hereinafter - the state registration of GMOs), 

4.3. The state registration of GMOs is carried out in accordance with Federal 

law of 02.01.2000 N 29-FZ "On the quality and food safety" (Collected Legislation 

Russia, 2000, N 2, Art. 150, 2002, N 1 (Part I), Art. 2, 2003, N 2, Art. 167, 2003, N 27 

(am I), Art. 2700; 2004, N 35, Art. 3607, 2005, N 19, Art. 1752; 2005, N 50, Art. 5242, 

2006, N 1, Art. 10, 2006, N 14, art. 1458; 2007, N 1 (am I), Art. 29) and Government 

Regulation Russia from 21.12.2000 N 988 "On state registration of new food 

products, materials and products "(Collected Laws of Russia, 2001, N 1 (Part II), Art. 

124, 2001, N 18, Art. 1863; 2002, N 3, Art. 222; 2003, N 7, Art. 653, 2007, N 6, Art. 

760, 2007, N 10, art. 1244; 2007, N 12, Art. 1414). 

4.4. For state registration of GMOs individual entrepreneur or organization 

involved in development and (or) the preparation for the production or importation of 

imported goods (hereinafter - the applicant) shall submit documents to the Federal 

Service in accordance with the RF Government Decree of 21.12.2000 N 988 "On state 

registration of new foods, materials and products". 

4.5. The state registration of GMOs includes, in particular, examination results 

medico-biological safety assessment carried out in authorized institutions, 

carrying out sanitary-epidemiological examination, toxicological, hygienic and other 

types of assessments for the purposes of state registration. 

4.6. Biomedical Safety assessment of foods derived from GMOs of 

plant origin, including: 

- Expert analysis and evaluation of data submitted by the applicant; 

- Expert analysis methods for detection, identification and quantification of 

GMOs in food; 

- Medico-genetic evaluation; 

- Evaluation of functional and technological properties; 

- Medical and biological research. 

4.7. The list and the amount of biomedical research needed to assess safety of 

foods derived from GMOs of plant origin, determined by the expert (scientists) Boards 

of the respective authorized organizations based on an analysis of submitted 

documents by the applicant that contain: 

1) Identifying information on GMOs (type, variety, transformational event); 

2) Information about the source of the parental organism (taxonomic characterization, 

the method of reproduction and distribution, data on toxic, allergenic and other 

unfavorable properties);

3) Information on the donor organisms introduced genes (taxonomic characterization 

history of use); 

4) Information about the method of genetic modification (description of the method of 

modification structure of the vector, the structure insertion); 

5) For information about GMOs (description of the properties acquired by the plant as a 

result of modification, structure of the genetic construction (introduced or removed) and 

place of its localization, characterization of expression of embedded genes (expression 

during ontogeny plants, the intensity of expression of the structural components of 

plants, etc.), characterization of differences with the parental body (the method of 

reproduction, the ability of cross – pollination, resistance to stresses, etc.), the 

characterization of genetic and phenotypic stability (submitted to be data from 

Studies of several generations of GMOs), the characterization of the ability to transfer 

genes to other organisms (plants, microorganisms); 

6) The results of the safety assessment of foods derived from GMOs of plant origin: 

- The analysis of compositional equivalence (compare the chemical composition of 

GMOs with the chemical composition of its traditional counterpart by the following 

parameters: the protein content, amino acid composition, fat content, fatty acid 

composition, carbohydrate composition, vitamin content, the content of macro-and 

micronutrient content of biologically active substances, the allergen content, the content 

of anthropogenic and natural contaminants, the content antinutrients and other 

substances that are characteristic of plant organisms of this type). 

The list of indicators varies depending on the properties of the studied plant organism; 

- The results of toxicological research (safety assessment of one or more proteins that 

determine the manifestation of the given characters in GMOs (molecular and 

biochemical characterization of the protein, the presence or absence of homology with 

the toxin protein nature, as well as with proteins with pharmacological or other 

biological activity, the study of stability of the protein in the processing, storage, 

processing technology, the impact of temperature and pH, possible modification and / 

or formation of stable protein fragments resulting from various influences, stability of 

the protein to proteolytic processing enzymes in experiments in vitro; study of acute 

oral toxicity of protein in the experiments with rodents; additional research); 

- The results of the safety assessment of the native product (the results of studies on 

rodents, young rapidly growing animals, if such studies succeeded, additional research 

will be done); - The results of allergy research (evaluation of allergenic properties of 

one or several proteins that determine the manifestation of the given characters in 

GMOs (comparison with known allergens, using databases containing information on 

the three-dimensional structure and function of known allergens and related proteins), 

the definition of potential allergenicity of proteins in immunochemical studies in vitro 

using IgE, isolated from the serum of patients suffering from allergies, the definition of 

resistance to proteolytic enzymes; screening study with the use of blood serum of 

patients suffering from allergies, additional research (including in vivo); - An 

evaluation of the allergenic properties of the native product (comparison of a set of 

GMO allergens investigated with a set of allergens of its traditional counterpart, etc.), if 

any information is available on the allergenic properties of the donor organism 

- The results of other studies (determination of food and biological value; use of 

sophisticated analytical techniques such as profiling technology, etc.), in case these 

studies were conducted; 

- The results of control carried out in countries using GMOs in the production food; 

7) The information necessary for the implementation of state control (supervision) for 

foods derived from GMOs of plant origin: identification and quantification methods of 

one or more transformation events, testing protocols, a description of primers, standard 

samples of composition and properties; 8) Materials for registration of food products 

derived from GMOs of plant origin in other countries. 

4.8. Information constituting a state, commercial and (or) official secrets 

obtained from Rospotrebnadzor in the exercise of its powers, shall not be subjected to 

disclosure, except in cases established by a Russian Federation law 

4.9. During medical and biological evaluation of the safety of food products, 

derived from GMOs of plant origin, it is used samples of these food products and their 

conventional counterparts, provided by the applicant.

4.10. Authorized organizations prepare and submit to Rospotrebnadzor reports 

(expert opinion) about the results of biomedical safety assessment of GMOs. 

4.11 Rospotrebnadzor, on the basis of the results, takes a decision on State 

registration according to the established plan and delivers to the applicant a certificate 

about the State registration. 

4.12. Information about GMOs that have passed the state registration shall be 

made public in a State Register of food materials and products, authorized for 

production in Russia or importation into the territory of the Russian Federation and 

traded (hereinafter - the State Register). 

V. Organization of the Federal Service 

Supervision of Consumers Protection and Wellbeing 

Rights under the supervision (control) over the circulation of food 

products derived from / or using 

Genetically modified microorganisms 

(innovations and changes in N 6, 

Approved. Resolution of the Chief 

Sanitary Inspector of Russia from 18.02.2008 N 13) 

5.1. Food products derived from / or using genetic engineering modified 

organisms (hereinafter - GMO), as well as products derived from / or use of natural 

microorganisms bio-technology, traditionally used in the food industry and having a 

genetically-modified analogues (hereinafter --GMA), should be taken on the state 

registration in the prescribed manner and inserted in the State or Sanitaryepidemiological 

Register of conformity certifications and entered in the Register of 

sanitary-epidemiological certificates (non-conformity) in every activity (works, services), 

production of project documentation requirements of state sanitary - epidemiological 

rules and regulations (hereinafter - the Register sanepidzaklyucheny), which are 

monitored by a compliance of sanitary rules and norms about the examination of 

juridical persons andindividual entrepreneurs in the following stages: 

- Imported from abroad; 

- Production 

- Storage and transportation; 

- Implementation. 

5.2. As regard the choice of food which are subjected to a sanitaryepidemiological 

examination about the presence of GMO (GMA), it is necessary to 

proceed from its belonging to one of three groups of products, production technology 

which foresees the use of microorganisms of technological microflora or 

microorganisms-producers (Table 1). 

Group of products 

depending on the condition 

of their technological 

microflora or 

microorganisms producers 

Group of raw food 

products,food and food 

components containing 

viable technological 

microflora 

Table 1 

The field of application and the main types of products 

Milk, fat oil industry and cheese production 

ferments, yeast and biomass on the basis of pure cultures and natural 

symbiosis of lactic acid, probiotic, propionic acid (bifidobacteria, 

lactobacilli), acetic acid, leuconostoc, 

thermophilic streptococci and other microorganisms, yeasts and molds 

for production

II Group of products 

containing unviable 

technological microflora 

Sour milk and yogurt products, including infant and dietetic foods, 

probiotic, cottage cheese, sour cream, etc. 

Сheeses (all kinds) 

Acid butter and products based on it 

Children's dried milk mixture, dried milk products of mass consumption 

and dietary food. 

Margarine, mayonnaise 

Production of biologically active additives to food 

Supplements to the food on the basis of probiotic microorganisms, 

biomass and yeast for their production 

Biologically active plant-based diet with the addition of 

microorganisms probiotics 

Meat and Poultry Processing Industry 

A Starting level ( growing, cultivation) for meat fermentation on the 

basis of 

lactic acid, propionovokislyh microorganisms 

micrococci, non-pathogenic Staphylococcus, Pediococcus, 

mold, yeast, etc. 

Smoked and dried meat and poultry products 

Fish industry 

Fermented fish products and preserves 

Bakery Industry, production of fermented beverages, brewing, alcohol 

and starch industry, sugar production. 

Beer 

Kvass, drinks based on tea fungus, etc. 

Yeast 

Ferments for bakery products based on lactic acid and other 

microorganisms for the production of baked products 

Standard level( cultivation) of microorganisms and yeast ,technological 

aids for directed fermentation of feedstock in the production of alcohol, 

sugar, vinegar, etc. 

Fruit & vegetable processing industry and 

vegetable products 

Salted and pickled vegetables, mushrooms and cereals products and 

starter cultures for production 

Pickled, salted, pickled vegetables and fruits 

Fermented products based on vegetable soybean milk 

Fermented soy and grain products (sauces, national dishes, etc.) 

others 

Cultures of microorganisms for use as technological aids. 

Producer strains for the production of enzymes vitamins and 

biopreservatives etc. 

Baking industry 

Bread made by yeast and sour dough 

Dairy Industry 

Heat treated dairy products

III Group of food 

components and 

substances supplements 

and micronutrients made 

with parts of strain - 

producers, but exempt 

from them in the 

technological process 

Canned milk and products containing milk based on fermented 

components or with addition of them,including also baby food 

Production of juices and juice drinks, wine: 

purified fruit and citrus juices, wine and fruit wine 

Production of biologically active additives to food, production of food 

concentrates, rich and specialized products 

Extracts, lysates, proteins, protein products, nucleotide mixture on the 

basis of yeast and other inactivated microbial biomass 

Starch industry 

Modified Starches obtained through 

microbial fermentation 

Enzyme preparations for the food industry 

Vitamins (beta-carotene, riboflavin), fatty acids, amino 

flavors, sweeteners 

Preservatives (lowlands, lactic acid, etc.) 

Technological aids for production of alcohol 

Vinegar 

Edible organic acids (citric, tartaric, apple, etc.) 

Prebiotics (fructooligosaccharides), dextrin and other products of 

Starch Industry 

Protein hydrolysates on the basis of milk production, meat and poultry 

raw materials, raw fish and the cacthing of no-fish products, plant 

material, including soybean 

Glucose syrup-galactogene 

5.3 The control of food products for authorized GMO for the use in the 

population and in the food industry in Russia should be guided by information regarding 

the food products obtained from or with the use of GMO and introduced in the State 

Register and the Sanitary - Epidemological Register in the prescribed manner. 

5.4. As regard the control of food products from GMA implemented by the 

public and used in the food industry should take into account information about the 

availability of permits for the use of the GMO in the food industry (Table 2), as well as 

information about the cultures of microorganisms used in the food industry and aware 

of their genetic -engineering-modified analogues, potentially suitable for food products 

(Table 3). 

TABLE 2 

GMO and food on the basis of the GMO, which can be used in the world food industry 

N Type of food 

commodities or 

food 

Product 

Organisms (groups, genera, species), 

used to obtain them 

traditional natural strains GM strains 

Область 

применения 

- в 

производстве: 

1 Ferments, бакконцентраты, first, beginning cultures for fermented products and fermentation 

products 

Cultivation of 

yeast 

Saccharomyces cerevisiae Штаммы, 

содержащие ген 

амилазы 

из 

Saccharomyces 

diastaticus 

пива

2 

Enzyme preparations for the food industry, food additives 

Hemi cellulose Aspergillus oryzae 

Aspergillus niger 

Bacillus subtilis 

Humicola insolens 

Trichoderma reesei 

Xylanase Aspergillus niger 

Aspergillus oryzae 

B. amyloliqueefaciens или 

subtilis 

В. licheniformis 

Trichoderma reesei или 

longibrachiatum 


Lipase 

monoatsilglitserol 

Penicillium camembertii - 

Aspergillus 

oryzae, 

containing 

gene 

gemitsellyulazy 

and endo-1, 4 -- 

a-xylanase from 

Aspergillus 

aculeatus 

Aspergillus 

oryzae, 

containing the 

gene hemi 

cellulose 

and endo-1 ,4-axylanase 

from 

Thermomyces 

lanuginosus 

Fusarium 

venetatum with 

genome 

Thermomyces 

lanuginosum 

Aspergillus 

oryzae 

d-Thermomyces 

lanuginosus 


with gene 

encoding 

xylanase from 


Trichoderma 

reesei 

d-Trichoderma 

reesei 


var. awamori 

d-Aspergillus var. 


with a gene 

encode products 

endo-1 ,4xylanase 

from 


хлебобулочных 

изделий

Lipase 

triatsilglitserol 



Rhizopus arrhizus 

Rhizomucor miehei 

Rhizophus niveus 

Rhizophus oryzae 

Aspergillus 

oryzae, 


lipase gene 

triatsilglitserola of 

Humicola 

lanuginose 

Aspergillus 

oryzae d - 

Aspergillus 

oryzae 

Aspergillus 

oryzae d - 

Thermomyces 

lanuginosus 

Lactase 


(U-galactosidase) Aspergillus oryzae 

Saccharomyces fragilis 

Saccharomyces lactis 

Invertase Saccharomyces cerevisiae Крахмалов, 

Gemitsellyulaza 

(multi 

enzyme) 




Inulinaza Aspergillus niger 

Maltogenaza 

(maltogennaya 

amylase) 

B. subtilis B. subtilis with 

genome 

B. 

stearothermophilu 

s, 

B. subtilis with 

genome the B. 

brevis 

сиропов

Alpha-amylase 

1. B. subtilis pc. F 

2. Aspergillus oryzae var. 

3. B. stearothermophilus 

4. Bacillus licheniformis 

5. Aspergillus niger 

6. Bacillus 

amyloliquefaciens 

7. Microbacterium 

imperiale 

8. Rhizopus oryzae 

9. Thermococcales 

10. Pseudomonas 

fluorescens 

1. B. subtilis with 

genome the alpha 

amylase from B. 

megaterium, 

built-in plasmid 

rSRS800 

2. B. subtilis with 

the genome alpha 

amylase from 

B. 


s, 

built-in plasmid 

rSRS720 

Bacillus 

licheniformis d - 

Bacillus 

licheniformis 


d - 


Bacillus 

licheniformis with 

gene encoding 

the alpha 

amylase from 

B. 


s 

Bacillus 


with a gene 

encoding 

alpha-amylase 

from Bacillus 


Bacillus 


/ 


Pseudomonas 

fluorescens 

with a gene 

encoding 

alpha-amylase 

from 

Thermococcales 


изделий, 

напитков, 

крахмалов 

Dextronase Chaetomium erraticum 

Chaetomium gracile 

Fructose 

transferase 

Aspergillus japonicus 

Glucogenase B. stearothermophilus - хлебобулочных 

изделий 

Аminoglucosidas Aspergillus niger Aspergillus niger, хлебобулочных 

e 

carrying 

gene encoding 

amiloglyukozidaz 

u 

изделий

Carbohydrases Aspergillus niger, var. 

Aspergillus awamori, var. 

Bacillus licheniformis 

Rhizopus oryzae, var. 

Saccharomyces spp. 

Catalase Micrococcus lysodeikticus 


Cellulose Penicillium funiculosum 


Trichoderma viride 


Chimosin A 

(Rennet) 

for cheesemaking 

Chimosin A for 

cheesemaking 

Chimosin B for 

cheesemaking 

Chimosin B for 

cheesemaking 

Aspergillus aculeatus 

- 

Aspergillus niger - 

organism 

donor 

Trichoderma 

reesei-d- 

Trichoderma 

reesei 

E. coli K-12 IA 

198, 

containing 

synthesized 

chemical coding 

DNA sequence 

identical to the 

bovine gene 

prohimozina A, 

built-in 

vector PPFZ-87A 


var. 

awamori, содерж. 

ген бычьего 

прохимозина 

(NRRZ3112) 

Вектор - pgAMpR 

Kluyveromyces lactis Kluyveromyces 

lactis 

(Dombr. Van del 

Walt) 

with the bovine 

genome 

prochimosin, 

Amplified on 

B- glucanase Aspergillus niger var. 

Trichoderma harzianum 

Trichoderma reesei or 


Talaromyces emersonii 

B. subtilis or 

amyloliquefaciences 


Disporotrichum 

dimorimorphosporum 

plasmid PUC18 

Trichoderma 

reesei, 


gene of bovine 

chimosin B 

Organism-donor 

Trichoderma sp. 

Bacillus sp. 

B. 

amyloliquefacienc 

is d- 

B. 

amyloliquefacienc 

is 

сыров 




сыров

Xylose B. coagulans, 

Streptomyces olivaceous, 

Streptomyces rubiginosus, 

Streptomyces 

Glucosidase and 

catalase 

violaceoniger 

Aspergillus niger Aspergillus niger 

d- 


Hemi cellulose Aspergillus niger - 

Lipase 

Donor organism 

Candida 

antarctica 


Rhizomucor spp. 

Rhizopus oryzae 

and 

Rhizopus niveus 

Thermomyces 

Penicillium roquefortii 

spp. 

Penicillium camembertii 


Mucor javanicus 

with the gene 

Rhizomucor miehei 

lipase from 

Fusarium oxysporum 

Candida 

Termomyces lanuginosus 

antarctica 

Aspergillus 

oryzae with the 

gene 

lipase from 

Rhizomucor 

miehei 

Aspergillus 


gene 

lipase from 

Fusarium 

oxysporum 

Aspergillus 

oryzae with a 

gene 

encoding lipase 

from 

Termomyces 

lanuginosus 

Mixture 

carboaminhydras 

e and 

protease 

B. subtilis var. - 

Pectinase 





Aspergillus 

oryzae d- 

Aspergillus 

aculeatus 


d- 


масложировой 

продукции, 

триглециридов 

алкогольной 

продукции, 


изделий

Protease 


Aspergillus oryzae. 

Aspergillus melleus 

Streptomyces fradias 

Bacillus licheniformis. 

B. amyloliquefaciens 


Bacillus 

thermoprotyolyticus 

Bacillus 

stearothermophilus 



Pullulanase Klebsiella alrogenes 

Bacillus acidopullulyticus 

Bacillus naganoensis 

Bacillus circulans 

Klebsiella planticola 

chymesin 

(Rennet) 

for cheesemaking 

Alpha 

gluco-amylase + 

amylase 

Beta Glucanase 

Acetolactathydroc 

arboxylase 

B. cereus, 

Mucor miehei, 

Mucor pysillus, 

Rhizomucor miehei, 

Rhizomucor susillus 

B. mesentericus. 

Cryphonectria parasitica 



Rhizomucor 

Bacillus subtilis d 

- 

B. 


Bacillus 


d-B. 


Aspergillus 

oryzae d - 

Rhizomucor 

miehei 

Bacillus 


plasmid pUBnpr2, 

carrying a gene 

neutral protease 

of 

vector DNA 

pUB110 

from Bacillus 


Bacillus 

licheniformis d- 

Bacillus 

deramificans 

Bacillus subtilis d- 

Bacillus 

naganoensis 

Klebsiella 

planticola d- 

Klebsiella 

planticola 

Cryphonectria 

parasitica d- 

Cryphonectria 

parasitica 

Aspergillus 

oryzae d- 

Rhizomucor 

miehei 

аспартама 


Aspergillus oryzae - продуктов 

крахмалопаточн 

ой 

промышленност 

и 


B. subtilus UW- 

193 with the gene 

alphadecarboxylase 

from 

B. brevis on 

plasmid PUW 235

Альфа- 

ацетоацетатдека 

бок- 

силаза 

Hemi cellulose Aspergillus niger 

B. amyloliqueefaciens или 

Lactase 

Xylanase 

Invertase 

Glucoamylase 

Aminopeptidase 

arabinofuranosida 

se 

subtilis 



Saccharomyces spp. 

Candida pseudotropicalis 

Kluyveromyces marxianus 

var. lactis 



B. amyloliquefaciens or 

subtilis 

B. licheniformis 



Saccharomyces cerevisiae - 

Lactobacillus amylovorus 





Rhizopus delemar 

Penicillium funiculosum 





Альфа- 

ацетоацетатдека 

бок- 

силаза 

Organism-donor 

Bacillus spp. 

Aspergillus 


gene 

Myceliophthora 

thermophilus 

Kluyveromyces 

marxianus var. 

lactis d- 

Kluyveromyces 

marxianus var. 

lactis 

Aspergillus 

oryzae d- 

Aspergillus 

oryzae 

Fusarium 

venetatum with 

the gene 

Thermomyces 

lanuginosum 

Aspergillus 

oryzae d- 

Thermomyces 

lanuginosus 

Bacillus subtilis d- 


Trichoderma 

reesei d- 

Trichoderma 

reesei 


var. awamori 

d-Aspergillus var. 


d- 



d- 


Оrganism-donor 

Aspergillus spp. 

Aspergillus niger Оrganism-donor 

Aspergillus niger

cyclodextrin 

glucosyl 

transferase 

B. licheniformis Оrganism-donor 

Thermoanaeroba 

cter 

Glucoamylase Aspergillus niger Оrganism-donor 


Glucoso- Streptomyces livadans 

isomerase Streptomyces rubiginosus 

(glucose) Actinoplanes missouriensis 

Streptomyces 

olivochromogenes 

Streptomyces 

Streptomyces murimus 

rubiginosus d- 

Streptomyces olivaceus 

Streptomyces 

Microbacterium 

arborescens 

Actinoplane missouriensis 

Bacillus coagulans 

rubiginosus 

Hemi cellulose Aspergillus niger 




Aspergillus foetidus 

B. amyloliquefaciens или 

subtilis 

Bacillus spp. 

Malt amylase B. amyloliquefaciens или 


subtilis 

Bacillus spp. 

pectinase Aspergillus niger 


Trichoderma reesei или 



pectinesterase Trichoderma reesei или 





Aspergillus 

oryzae with gene, 

coding 

пектинэстеразу 

from 

Aspergillus 

aculeatus 

Phospholipase A Trichoderma reesei or 




Phospholipase B Trichoderma reesei or 




Phospholipase A2 Streptomyces Гидролиз 

violaceruber with лектина сои 

genome of и яичного 

phospholipase A2 

from the 

same species 

желтка

Phospholipase A2 Aspergillus niger Aspergillus niger 

PLA-54 

gene encoding 

phospholipase 

pig pancreas of 


GAM-53 

and cDNA of 

pancreas 

pigs 


PLA-54 

with the gene 

producing 

phospholipase A2 

from Aspergillus 

niger GAM-53 

(NRRL3122 

Aspergillus niger) 

Phospholipas C Pichia pastoris C 

heterogeneous 

gene 

phospholipase C 

polygalactourona 

se 




pullulanase Bacillus licheniformis 


Bacillus deramificans 

18-IN T13 13 

Klebsiella planticola 

Asparaginase 


EPG-102 

with a gene 

encoding 

polygalactourona 

se 

from 


GAM-53 из 

NRRL3122 



Bacillus spp. 

Klebsiella spp. 

B. subtilis 

genome with 

pullulanazy from 

B. 

acidopullulyticus 

A164delta5 


genome with 

pullulanase 

Bacillus 

deramificans 18- 

INT13 

Aspergillus niger Aspergillus niger 

d- 



изделий, 

гидролиз 

фосфолипидов 

растительных 

масел 


изделий 

пива 

Снижение 

уровня 

аспарагина в 

хлебе, 

злаковых 

продуктах и 

продуктах из 

картофеля

Asparaginase 

Amidoliase urea 

Glutaminase 

Aspergillus oryzae A. oryzae with the 

genome of 

asparaginase 


B-D-glucosidase Aspergillus niger 


Urease Lactobacillus fermentum 

alphagalactosidase 

Morteirella vinaceae var. 

raffinoseutilizer 

Nutrients, micronutrients and food supplements 

Riboflavin 

from A. oryzae 

Saccharomyces 

cerevisiae 

ECMo01 with 

increased 

expression 

amidoliase 

urea 

Снижение 

этилкарбамата 

в 

ферментирован 

ных 

напитках 

- сахара из 

сахарной 

свеклы 

Streptomyces griseus B. subtilus with 

hyperproduction 

riboflavin 

Beta carotene Blakeslea 

trispora, obtained 

with co-ferments 

two strains 

Lowlands 

(preservative 

E-234) 

Lactococcus lactis subs. 

lactis 

fungus (+) and (-) 

Lactococcus 

lactis subs. 

lactis a gene 

encoding 

resistance to 

bacteriophages 

Lycopene Recombinant 

strain 

Citric acid 

Candida guilliermondii 

Candida lipolytica 


Recombinant 

strain 

БАД к пище, 

продуктов 

обогащенных 



обогащенных 

Сыров 

плавленых, 

овощных 

консервов 



обогащенных

Tаble 3 

Microorganisms that are allowed and proposed to be used in the food industry 

Organisms (groups, genera, species) of Genetically modified analogues 

natural origin 

Mesophilic lactococcus 

Lactococcus lactis subsp. lactis Bacteria of the genus Lactococcus, 

containing 

DNA sequence of Lactococcus, coding: 

1. resistance to bacteriophages, 

2. production of diacetyl, 

3. production of beta-galactosidase, 

4. production of amino-peptidase, 

5. products peptidases genes of 

Propionibacterium shermani, 

6. production of alanine racemase 

Lactococcus lactis subsp. cremoris - 

Lactococcus lactis subsp. Lactis 

- 

biovar diacetilactis 

Leuconostoc 

Leuconostoc lactis - 

Leuconostoc mesenteroides subsp. - 

dextranicum 

Leuconostoc mesenteroides subsp. - 

mesenteroides 

Thermophilic streptococci 

Streptococcus salivarius - 

Streptococcus thermophilus S. thermophilus, containing the gene 

synthesis of EPS; S thermophilus 

containing the gene 

hloramfenilkol- acetyltransferase 

Bacteria of the genus Lactobacillus 

Lactobacillus acidophilus Strains containing plasmids from 

Lactobacillus acidophilus, coding 

products of bacteriocins 

Lactobacillus alimentarius - 

Lactobacillus amylovorus Оrganism-donor 


Lactobacillus bavaricus - 

Lactobacillus brevis - 

Lactobacillus buchneri - 

Lactobacillus casei Strains containing plasmids from 

Lactobacillus spp., controlling the 

stability of starters cultures of Low ph 

Lactobacillus casei 1. L. casei with the gene betagalactosidase 

E. coli 

2 L. casei with the gene alcohol 

dehydrogenase Zymomonas mobilis 

3. L. casei with the gene of betalactamase 

E. coli 

4. L. casei with the gene 

holesterinoksidazy Streptomyces spp 

Lactobacillus casei, subsp. 

- 

rhamnosus GG 

Lactobacillus coryneformis 

Lactobacillus curvatus Recombinant strain for bioprezervatsii 

meat

Lactobacillus crispatus 

Lactobacillus delbruecki subsp. 

delbrueckii 

Lactobacillus delbrueckii subsp. 

Bulgaricus 

Lactobacillus delbrueckii subsp. 

Lactis 

Lactobacillus farciminis - 

Lactobacillus fermentum - 

Lactobacillus gasseri 1. L. gasseri with msd gene from E. coli 

to Product Superoxide 

2. L. gasseri incorporated in chromosome 

temperate phage 

3. Strains containing genes 

endonucleases from Clostridium 

thermocellum 

Lactobacillus johnsonii Strains containing genes 

endonucleases from Clostridium 

thermocellum 

Lactobacillus helveticus Strains of the same kind of products 

endopeptidases to reduce bitterness in 

ripening cheese 

Lactobacillus 

(= L. fructivorans) 

heterohiochi - 

Lactobacillus hilgardii - 

Lactobacillus xylosus (= L. lactis subsp. 

lactis) 

- 

- 

- 

Strains containing, genes for accelerated 

ripening of cheeses from Lactobacillus 

spp. 

- 

Lactobacillus zeae (= L. casei 

subsp. casei/L. rhamnosus) 

Lactobacillus sakei subsp. sakei A strain with the production of bactericides 

sakatsina 

Lactobacillus sakei subsp. Carnosus Strain containing gene of catalase from 

(= L. curvatus) 

Lactobacillus sakei 

Lactobacillus salivarius - 

Lactobacillus 

(= L. sanfranciscensis) 

sanfrancisco - 

Lactobacillus sanfranciscensis - 

(= L. sanfrancisco) 

Lactobacillus kefirgranum 

Lactobacillus kefiri - 

Lactobacillus lactis - 

Lactobacillus paracasei - 

Lactobacillus pentosus - 

Lactobacillus plantarum Strains of the same species with: 

1. Deletion of the gene encoding 

hydrolases conjugation of bile acids 

2. Since alpha-amylase gene from 

L. amylovorus 

3. Since deletion of the gene encoding 

alanine racemase 

4. Producing bacteriocins 

Lactobacillus reuteri Strain containing the xylanase gene from 

Neocallimastix patriciarum, gene 

beta-glucanase from Fibrobacter 

succinogenes, cellulase gene from 

Piromyces rhizinflata 

Lactobacillus rhamnosus -

Staphylococcus, Pediococcus,Brevibacterium: 

Staphylococcus carnosus 

Staphylococcus carnosus subsp. - 

carnosus 

Staphylococcus equorum - 

Staphylococcus sciuri - 

Staphylococcus xylosus - 

Staphylococcus 

(= S. pulveri) 

vitulinus - 

Brevibacterium casei - 

Brevibacterium linens - 

Pediococcus acidilactici - 

Pediococcus pentosaceus - 

Corynebacterium 

Corymbacterium ammoniagenes - 

Corynebacterium flavescens - 

Enterococcus durans 

Enterococcus 

- 

Enterococcus faecium - 

Arthrobacter 

Arthrobacter nicotianae - 

Acetobacter 

Acetobacter xylinum - 

Acetobacter suboxydans - 

Acetobacter aceti - 

Propionibacterium 

Propionibacterium acidipropionici - 

Propionibacterium arabinosum - 

Propionibacterium freudenreichii 

Recombinant strain Propionibacterium 

subsp. freudenreichii 

freudenreichii with increased production 

propiocin T1 

Propionibacterium freudenreichii 

subsp. shermanii 

- 

Propionibacterium thoenii - 

Bifidobacterium 

Bifidobacterium adolescentis - 

Bifidobacterium animalis - 

Bifidobacterium bifidum - 

Bifidobacterium breve - 

Bifidobacterium infantis - 

Bifidobacterium lactis = 

(B. animalis) 

- 

Bifidobacterium longum Strains with the vector from B. longum- 

Escherichia coli based of replicons 

Bifidobacterium pseudolongum - 

Bacillus 

B. cereus - 

Bacillus coagulans 

Оrganism-donor genes to develop 

(= before called sporogenes) 

bactericides coagulin 

Bacillus licheniformis Оrganism-donor 

Thermoanaerobacter 

B. mesentericus - 

B. subtilis or amyloliquefaciences Оrganism-donor 

B. amyloliquefaciences B. amyloliquefaciences with the gene of 

subtilisin from B. subtilis 

Bacillus amyloliquefaciencs Bacillus amyloliquefaciencs 

1. with the gene, coding alpha-amylase 

from Bacillus amyloliquefaciencs

2.with the gene of neutralprotease from 

Bacillus amyloliquefaciencs 

Bacillus licheniformis B. licheniformis with the gene of 

alpha-amylase from B. 

stearothermophilus 

Bacillus licheniformis B. Licheniformis with the gene 

thermostable alpha-amylase from B. 

licheniformis 

Bacillus licheniformis Bacillus licheniformis with the gene, 

coding pullulanase from Bacillus 

deramificans 

B. subtilis B. subtilus UW-193 with the gene 

alpha-decarboxylase from B. brevis ... in a 

plasmide PUW 235 

B. subtilis B. subtilis with the gene alphadecarboxylase 

from В. brevis 

B. subtilis Bacillus subtilis with the gene, coding 

pullulanase from Bacillus deramificans 

B. subtilis B. subtilus with hyperproduction of 

riboflavin 

B. subtilis B. subtilis with the gene of 

stearothermophilus, B. subtilis with the 

gene В. brevis 

Bacillus subtilis B. subtilis with a gene of pullulanase from 

B. acidopullulyticus 

B. subtilis pc. F B. subtilis genome with the alpha-amylase 

from B. megaterium, built-in plasmid 

rSRS800 

2. B. subtilis genome with the alphaamylase 

of B. stearothermophilus, a builtin 

in plasmid rSRS720 

B. stearothermophilus - 

B. thermortotyolyticus - 

Micrococcus 

Micrococcus varians (= Kucuria varians) - 

Micrococcus lysodeicticus - 

E. coli 

E. coli E. coli K-12 IA 198, containing Synthetic 

coding DNA sequence identical gene 

bovine prohimozina A, built-in vector 

PPFZ-87A 

Klebsiella 

Klebsiella alrogenes - 

Klebsiella planticola Klebsiella spp. 

Thermococcales Pseudomonas fluorescens with the gene 

alpha-amylase 

Filamentous fungi (mold) 

Fusarium 

Fusarium solani 

Fusarium venetatum Fusarium venetatum with the 

gene Thermomyces lanuginosum 

Оrganism-donor Aspergillus sp. 

Thermomyces sp. Trichoderma spp., 

Bacillus spp. 

Aspergillus 


Aspergillus niger Aspergillus niger var. awamori, previous 

article. gene of bovine prohimozina 

(NRRZ3112)

Vector - pgAMpR A. niger with the gene 

lipase from Candida antarctica 

Aspergillus niger, carrying the gene, 

encoding amiloglucosidase strain of the 

same species Aspergillus niger 

l. c genes of Aspergillus niger, encoding 

lysophospholipase 

2. with genes from Aspergillus niger, 

products encoding endo-1, 4 – 

3. genes from acetomidase A. nidulans 

4. with the genes encoding phospholipase 

pig pancreas of Aspergillus niger 


products coding endopolyglactoronase 


asparaginase coded products 


ncoding pectin products methylesterase 


products encoding glucoamylase 

B. amyloliquefaciens or subtilis Оrganism-donor 

Bacillus spp. 

Aspergillus awamori 

Aspergillus oryzae strains of Aspergillus oryzae, containing │ 

Genes: 

1. hemicellulose-xylanase from 

Aspergillus aculeatus and Thermomyces 

lanuginosus 

2. triacylglycerol lipase from Humicola 

lanuginosa 

3. lactase from Myceliophthora 

thermophilus 

4. Phospholipase A1 from Fusarium 

venetatum 

5. glucose oxidase from Aspergillus niger 

6. lipase from Thermomyces lanuginosus 

and Fusarium oxysporum 

7. aspartate proteinase from Rhizomucor 

miehei 

8. Exopeptidase from Aspergillus sojae 

Aspergillus oryzae A. oryzae with the gene asparaginase 

from from A. oryzae 

Aspergillus oryzae var. Оrganism-donor Candida sp. 

Rhizomucor sp. Thermomyces sp. 

Penicillium 

Penicillium album (= P. caseicolum, - 

P.candidum, or P. camembertii) 

Penicillium camembertii (= P. caseicolum, - 

P. candidum, or P. album) 

Penicillium candidum (= P. caseicolum, P. - 

camembertii, P. album) 

Penicillium funiculosum - 

Penicillium roquefortii - 

Verticillium 

Verticillium lecanii - 

Trichoderma 



Donor organisms of the same species 

Trichoderma reesei T. reesei, containing the gene of bovine

chymosin In 

Trichoderma harzianum Оrganism-donor 

Trichothecium 

Trichothecium domesticum - 

Humicola 

Humicola insolens - 

Rhizopus 

Rhizopus arrhizus - 

Rhizophus niveus - 

Rhizophus oryzae - 

Rhizopus oryzae, var. Sacharomyces spp. - 

Mucor 

Mucor miehei - 

Mucor pusillus - 

Mucor lusitanicus INMI - 

Rhizomucor 

Rhizomucor miehei - 

Rhizomucor pusillus - 

Streptomyces 

Streptomyces olivaceous 

Streptomyces rubiginosus Оrganism-donor Streptomyces spp. and 

Acinoplanes spp. 

Streptomyces rubiginosus Streptomyces rubiginosus with the gene, - 

producing immobilized gluco-isomerase 

from Streptomyces rubiginosus 

Streptomyces violaceoniger S. violaceoniger with a gene derived of 

the same type of coding phospholipase 

A2 

Streptomyces fradias - 

Streptomyces livadans Оrganism-donor Streptomyces spp. 

Acinoplanes spp. 

Actinoplanes 

Actinoplanes missiouriensis - 

- 

Blakeslea 

Blakeslea trispora Blakeslea trispora, obtained by 

coferments of two strains of the fungus (+) 

and (-) 

Yeast 

Saccharomyces 

Saccharomyces bayanus - 

Saccharomyces cerevisiae strains containing genes of amylase 

from Saccharomyces diastaticus 

Saccharomyces cerevisiae S. cerevisieae Y-1986 with the gene of 

alpha_amylase from B. licheniformis 

Saccharomyces cerevisiae S. cerevisiae ECMo01 with increased 

expression amidolase urea 

Saccharomyces cerevisiae subsp. - 

boulardii 

Saccharomyces florentius - 

Saccharomyces fragilis - 

Saccharomyces lactis - 

Saccharomyces unisporus - 

Kluyveromyces 

Kluyveromyces fragilis 

(=Kluyveromyces marxianus) 

- 

Kluyveromyces lactis Kluyveromyces lactis (Dombr. Van del

Kluyveromyces marxianus 

(= Kluyveromyces fragilis) 

Hansenula 

Hansenula mrakii 

- 

(= Williopsis mrakii) 

Candida 

Candida famata - 

Walt) with the bovine genome 

prochimozyn, amplified on plasmid 

PUC18 for the production of the enzyme 

drugs 

- 

Candida kefyr 

(= C. pseudotropicalis) 

- 

Candida friedricchi - 

Candida holmii - 

Candida krusei - 

Candida pseudotropicalis 

(= C. kefyr) 

- 

Candida utilis - 

Candida valida - 

Debaryomyces 

Debaryomyces hansenii - 

Geotrichum 

Geotrichum candidum - 

Williopsis 

Williopsis mrakii 

(= Hansenula mrakii) 

- 

Pichia 

Pichia pastoris - 

Carnobacterium maltaromaticum - 

Morteirella vinaceae var. 

raffinoseutilizer 

- 

Pseudomonas fluorescens Pseudomonas fluorescens with the gene 

of аlpha-amylase from Thermococcales 

"-" - No analogues. 

5.5 the inspection of the global production and the use of GMO and GMA in the food 

industry and in imports into RF should concern the list of products as follows: 

a) Based on GMO: 

- Enzymes; 

- GMO strains producer of food substances and food additives for cheesemaking, 

starch industry, bakeries, beverage and strong alcohol products; 

- GMO strains of yeast for brewing, winemaking, strong alcohol production; 

b) based on GMA: 

- Yeast, starter, probiotic, yeast culture, used as raw material; 

- Cheese, milk and probiotic products (bioactive food supplements), fermented 

sausages and meat products; 

- Beer and beverage fermentation Kvas; 

- Acid butter, margarine, mayonnaise; 

- Fermented soy-based products; 

- Fermented products of fruits and vegetables; 

- Enzymes; 

- strains producer of food substances and food additives; 

- Products of yeast and sour dough; 

- Protein-based products of yeast and other inactivated microbial biomass;

- Modified starches obtained by microbial fermentation; 

- Clarified fruit and citrus juices, grape and fruit wines. 

5.6. The sanitary and epidemiological examination of food or using GMO and 

GMA provides: 

a) examination of the accompanying documentation; 

b) the laboratory control of samples of the products with or without GMO, of GMO 

selective markers (nucleotide sequences used as a label for the genetic manipulation 

of genetic structures) and / or of target genes of the GMO, as well as the products of 

expression of target genes or GMO GMA. As regard the full compliance with fixed 

requirements about the examination of the supporting documents, the laboratory 

control is not required. 

c) Additional laboratory control of sample products (if necessary) about the existence of 

any other signs that indicate the presence in food of GMO (GMA) with modified 

properties due to the instability of the GMO and / or unwanted recombinations of 

genes, and unfavorable to consumers (transmissible antibiotic resistance, pathogenicity 

factors from GMO or GMA; plasmid DNA GMA; presence of toxicity, genotoxicity, 

residual quantities of antibiotics, mycotoxins and other foreign substances in food 

products derived from / or using GMO and GMA). 

5.6.1. Further examination of food products is carried out in any dispute in the results of 

laboratory studies and information provided in the documents, it is known about the 

deviations in the technological process, complaints, and reported cases of food 

products with GMO and GMA. Samples of food production in such cases are sent to 

the commissioners for research institutes and testing centers that are accredited in this 

field. 

5.6.2. As regard the purpose of additional studies it should be taken into account the 

most likely potential risk factors in GMO in the diet (Table 7), which are connected with 

the peculiarities of specific genera and species of the parental strains of 

microorganisms. 

5.6.3. Laboratory control of GMO (GMA) and samples of food products derived from / 

or using GMO (GMA), is based on a specially developed methodology and algorithms 

for testing by microbiological, molecular-genetic, hygienic studies in accordance with 

the approved methods. 

5.6.4. The sanitary and epidemiological examination of food products free of 

technological micfroflora, of GMO and GMA, and that does not contain protein or DNA, 

is carried out by laboratory tests (molecular and genetic tests) to confirm in the 

absence of DNA or GMO. 

These tests are carried out on the basis of the documentation; if necessary they can be 

carried out at the request of the producer of strain or of GMO reference. 

5.7. Initiatives to implement the state sanitary and epidemiological surveillance and 

control of food products derived from / or using GMO or GMA when importing from 

abroad, include: 

5.7.1. The official control authority must verify that the owner of the cargo (freight) 

presents the accompanying documentation, which should include: 

- Certificate of state registration of the products or sanitary-epidemiological conclusion 

about its compliance with sanitary regulations; 

- The security certificate of the country of manufacture 

- Declaration on the presence of GMO in the food;

- The label on consumer packaging for the presence of information about the content of 

the GMO in the form of the product, taking into account paragraph 2.18 of the present 

sanitary regulations. 

5.7.2. In identifying the breach of sanitary legislation, which threatens the emergence 

and spread of infectious diseases and mass non-communicable diseases (poisoning), 

chief state sanitary doctor (Deputy Chief Medical Officer) is entitled to take as 

prescribed by law measures to suspend the importation into the territory of Russia of 

products, in case these products do not have sanitary-epidemiological conclusion 

about their compliance with sanitary rules or not registered in the legislation of Russia. 

5.7.3. The sanitary and epidemiological examination of food products from or using 

GMO and GMA when they are imported from abroad is carried out in due course. 

5.7.4. As regard the importation into the territory of Russia of food, whom scope and 

types are provided in Table 1, studies are conducted in selected laboratories in order to 

identify the presence or absence of GMO (and / or target genes of the GMO, the 

products of expression of target genes GMO, selective markers GMO), and if 

necessary (Section 5.6.1) - the existence of adverse consumer properties of the GMO 

or GMA isolated from the products (for products group III - in the products themselves 

or with reference strains of their producers). 

5.8 The production of food products derived from / or using GMO and GMA, it should 

check for regulatory and technical documentation for these products which are 

approved in the prescribed manner. 

5.8.1. For manufacturing and processing of food products from or using GMO and 

GMA, food raw materials and food products are used that have passed the state 

registration or sanitary-epidemiological examination for compliance with sanitary rules 

and which are inserted in the State Register and the Register of sanitaryepidemiological 

conclusions. 

5.8.2. The sanitary and epidemiological examination of food products from or using 

GMO and GMA the production is carried out in due course. 

5.8.3. Rospotrebnadzor carries out, as regards the manufacture of food products 

derived from / or using GMO or GMA, the following: 

a) examination of technological instructions for the production (hereinafter - IT), which 

establish requirements for the manufacturing process, inspection, packaging, labelling 

of the products of a particular company, including foreseen labels of consumer 

packaging (instructions for use) as well as foreseen the program of production control; 

b) laboratory studies of selected samples of raw materials and foodstuffs from the 

experimental batches of products; 

c) a survey of production (for manufacturing industry to develop viable GMOs or GMA 

or using viable GMOs or GMA in the technological process of food production). 

5.8.4. According to the IT examination,a particular type of food is checked for the 

requirements and parameters governing the use of GMO or GMA in the technological 

process: 

a) in the section "Technical Requirements" - information about the presence or 

absence of raw materials and components of this type of product,of their generic and 

specific identity; 

b) in the "Methods of control" - a description of methods of analysis (reference to 

approved methods) of technological microorganisms– which should contain 1 g of food

products, and in order to identify generic and specific supplies (in case technical 

documentation can be provided - lack of living cells of strains-producers) ; in products 

derived from or with the use of the GMO - the lack of vector-borne antibiotic resistance 

genes (selective markers of antibiotic resistance) if necessary - the target genes of the 

GMO, the products of expression of target genes of the GMO, as well as other methods 

of analysis, allowing to confirm the type and properties of GMO or GMA contained in 

the product; 

c) in the section "Marking" in the label for consumer packaging - information about the 

proportion of GMO in the product and information to consumers about the presence of 

GMO in the form of the product, taking into account paragraph 2.18 of this Sanitary 

Regulations; 

d) in terms of pre-production - description of the system of production control, including 

incoming inspection of raw materials and components (presence of sanitaryepidemiological 

conclusions and other documents proving their relationship to the GMO 

and GMA), laboratory control (in the absence or presence of GMO (GMA) and / or 

selective markers of GMO, if necessary - the target genes of the GMO, the products of 

expression of target genes GMO) in enterprises producing strains-producers of food 

substances - in addition, control of production conditions, control of working area air, 

surfaces and equipment - for the living cells of GMO (GMA) producers. 

5.8.5. While monitoring the production of selected food samples from an experimental 

batch and conducted laboratory tests for the presence of GMO and / or selective 

markers of GMO, and if necessary - additional testing of products and raw materials in 

accordance with Clause 5.6 "b". 

5.8.6. A survey of production is carried out by: 

a) The conformity assessment of business units (laboratories, offices, starter, shops or 

sites), working with living starter, starter, probiotic, yeast cultures and strains-producers 

of food substances and food additives, the requirements of sanitary regulations for the 

industries concerned and, if necessary ( enterprises, generating producer strains) - the 

requirements of sanitary regulations for the safety of operations with the microorganisms 

and the order of registration, storage, transfer and transportation of 

microorganisms; 

b) the evaluation of programmes of control and monitoring of industrial production of 

GMO and GMA to meet the requirements of sanitary rules for the organization and 

production of control in accordance with sanitary regulations and the implementation of 

sanitary and epidemic (prevention) activities; 

c) check the documentation of raw materials and components, food products, which are 

in production and expedition for records about the presence of GMO in the 

specifications for the ingredient composition, the labels and inscriptions on the 

certificate of quality and safety of the finished product. 

5.9. The activities for the implementation of the Sanitary Inspection of food products 

derived from / or using GMO and GMA, production, storage, transportation and sale is 

checked for technical standards for specific types of products (standards, 

specifications, formulations, specifications for imported products ), certificates of state 

registration and sanitary-epidemiological conclusions on the conformity to sanitary 

rules, issued in due course. 

5.9.1. The sanitary and epidemiological examination of food products derived from / or 

using GMO and GMA, production, storage, transportation and sale includes selected 

laboratory tests for the presence of GMO in the production and / or selective markers of 

GMO, and if necessary - additional product testing and material in accordance with 

Clause 5.6 "b".

5.9.2. The activities for the implementation of the Sanitary Inspection checks the 

documents for raw materials and components, food products, which are on site 

supervision and is designed for storage, transportation and sales, with the object of the 

information about the presence of GMO in the technical documents on the label, as 

well as to certify the quality and safety for a lot of finished products. 

5.9.3. Sanitary Inspection of the organization and conduct of production control at 

plants manufacturing using GMO or GMA in food production is done in accordance with 

the requirements of § § 5.8.4 "d" and 5.8.6 "b". 

5.10. Methodology of Sanitary-Epidemiological evaluation of food products derived 

from / or using GMO and GMA as regard the control of their circulation in the territory of 

Russia, includes: 

5.10.1. Sampling of foods for laboratory testing for the presence of GMO and GMA, 

who performed at the entry for imports, development and production, manufacturing, 

transportation and sale in accordance with established procedures and standards for 

sampling, as specified in Table 4 or in the regulatory technical documents for products 

depending on the species. 

Standards for sampling food for the research about 

the presence of GMO and GMA 

Таble 4 

Product Name Mass of samples for the microbiological 

and molecular genetic research 

milk products: 

Yogurt and liquid milk products (kefir, 

mare's milk, etc.) and thermised 

based on them 

Sour cream of all kinds and thermised 

products 

based on it 

Cottage cheese, cottage cheese products 

and thermised products based on 

them 

0,5 l 

,5 kg or 2 packs a net mass, not less than 

250 g 

at least 200 g 

ice creams with an acid base 0,5 kg or 

2 packs not less than 0,5 Kg 

Dry milk products at least 200 g 

Acid cow butter 300 g or 

1 packs not less than 200 g 

Rennet hard cheese, soft, brine, etc. 200 g 

1 pack not less than 200 g 

Processed cheese not less than 200 g 

Мilk sugar, milk whey proteins not less than 200 g 

meat products: 

salami and sausage 400 g 

fermented meat 500 g 

fishery products and other products from fishery activities and products based on them: 

canned fish,included spawn (caviar) 3 packs weighing up to 1 kg 

1 package weighing over 1 kg 

spawn - 125 g 

Products of molluscs, crustaceans, 500 g 

invertebrates, marine algae 

beverages:

wines, winematerials, brandy 0,5 l 

beer (bottles, draft) 1 bottle or 0,5 l 

кvas 

- bottles 

0,5l 

- draft 

0,5l 

no-alcoholic drinks, juices 1 l (fresh beverage - 200 ml) 

Horticulture products: 

vegetables,fruit, mushrooms (pikcled, 500 g 

mаrinated, fermented, soaked) 

Bread, bakery and confectionery products: 

bread, bakery and Flour products 2 packs (not less than 500 g) 

pastries vol 3 pc. 

(not less than 300 g) 

confectionery: biscuits, biscuits, cakes, 500 g 

waffles, crackers, flour east sweets, 

cakes, cakes, muffins 

Olives raw materials and fatty food : 

маyonnaise 300 g or 1 package 

margarine, confectionery fats, baking and 200 g 

cooking 

Supplements to food: 

on the basis of probiotic and 

Fermentation: 

Dried 

200 g 

Liquid 

200 ml 

On the basis of nutrients derived by 200 g 

biotechnology (oligosaccharides, vitamins, 

etc.) 

Products for children and dietary supply: 

Breastmilk Substitutes, enriched with 

probiotics and milk: 

Liquid 

200 ml 

Dry 

200 g 

Products complementary feeding: 

Kasha enriched with probiotics 200 g 

Products feeding on fruit and vegetable 3 banks net mass of not less than 200 g 

basis with the addition of yogurt, milk 

products, cheese and sour cream, and 

thermised canned 

Enzyme preparations for food 

Industry: 

Powder 

50 ml 

Liquid 

200 ml 

Bacterial Cultures, yeast, biomass, 

probiotic and yeast culture : 

Liquid, including Frozen 

200 ml 

Dry 

50 g 

starter cultures for the production 

Meat products : 

Liquid, including frozen 

200 ml 

dry 

50 g 

Yeast baking, beer, wine Dry, Pressed 100g 

food additives: 

Lysates of yeast 100 g 

Fermented soy products (tofu, soy sauce, 200 g, 100 ml, 0,5 kg, 0,5 kg, 300 ml 

fermented drinks, ice cream, mayonnaise) 

Starch Products industry (corn steep 100 g or less than 1 package 

liquor, or starches, maltodextrin, syrup,

Group of 

methods 

etc.) 

, Including probiotic. 

5.10.2. Sampling, transportation and storage of food samples should be carried out in 

accordance with the requirements of regulatory and technical documents for this type 

of product. 

5.10.3. The selection of food samples for study and examination of documents in the 

presence of GMO or GMA should be guided by the information paragraph 5.3 and 

Tables 2 and 3: 

- Food, admitted in circulation in the territory of Russia and should be introduced in the 

State Register and in the Sanitary and epidemological Register; 

- GMO having authorisation for food industry in the world; 

- As regard the cultures of microorganisms used in food industry and potentially 

suitable for food products of their genetically modified counterparts. 

5.10.4. the required scope and content of sanitary-epidemiological examination of food 

or the use of GMO and GMA should be guided by the requirements of sanitary rules 

and from the origin of the product to one of three groups on the basis of the state in its 

technological microflora or micro-producers (Table 1 ). 

5.10.5. for the selection of the tests and methods used for sanitary and epidemiological 

assessment of specific products, manufactured by using GMO or GMA, it is necessary 

to proceed from a basic and extra (if requested) laboratory control including 

microbiological, molecular genetic and hygienic studies of these products. 

5.10.6. The set of microbiological and molecular genetic testing is a baseline study in 

conducting basic laboratory testing. 

5.10.7. In the conduct of basic and additional laboratory testing schemes are guided by 

research, presented in Tables 5 and 6. 

Table 5 

Scheme of studies of food-based on GMO and GMA 

as regard the control in the circulation 

Controlled indices and tests 

Microbiological and immunological 

Isolation of GMO (GMA),definition 

of 

quantification of 1 

g of the product and confirmation 

of belonging species 

compared with the reference 

strain 

Absence of microorganismsproducers 

cells 

I group II group III group 

Products and raw materials 

with viable GM 

microflora 

starter and 

strains 

producers 

Ready products 

for use 

Products with 

no-viable GM 

microflora 

+ + - - 

- - + + 

Products free 

from GM 

microflora

Molecular genetic 

The presence of factors of 

pathogenicity and strains, 

including toxigenicity 

Confirmation of species 

(strain) belonging to the methods 

of PCR GMO (GMA) 

isolated from the products or 

the serotype - producers, 

compared with the reference 

strain 

Generic (specific) 

belonging of GMO food 

The presence of selective 

markers 

(antibiotic 

and others) in GMO (GMA) 

isolated from the product or 

in the product itself. 

The identification of products 

of expression of target genes 

GMO 

Identification of specific 

target genes GMO 

Plasmid profile GMO 

(GMA), isolated from 

product when compared with 

reference strain 

Indicators of health and 

chemical and sanitary 

microbiological 

security SanPiN N 

2.3.2.1078-2001 and SanPiN 

2.3.2.1293-03 

Toxicity tests in 

vitro and in vivo 

Ames test 

genotoxicity 

-------------------------------- 

Note - appointed further study 

Additional types of hygienic testing 

for examination GMO (GMA) 

Таble 6 

Potential risk Test control 

+ + - - 

+ + + + 

+ + + + In 

presence of 

DNA and 

protein in the 

product 

- + + + 

-"- 

- + + + 

-"- 

+ + - - 

+ + + + 

-/- -/+ -/+ -/+ 

-/- +/+ +/+ -/-

Mold fungi Production of 

mycotoxins and 

antibiotics 

Yeast 

saccharomyces 

Streptomyces 

Spore 

bacilli 

Enterococci 

Lactobacilli 

heterofermentative 

Surplus(extra) 

production of ethanol; 

allergenicity 

Determination of mycotoxin genotoxicity 

GMO genes encoding the production of 

mycotoxins; determination of mycotoxins of 

foods derived of / or using GMO or GMA; 

definition of antibiotics in the product 

The concentration of ethanol in product; 

structural mass distribution (protein profile) in 

the product or other tests confirming allergenicity 

Production of antibiotics Determination of antibiotics in the product 

Surplus(extra) proteolytic 

activity; hemolytic activity; 

formation of antibiotic 

substances 

Formation of N-nitrosamines, 

histamine; stable antibiotic - 

susceptible 

Excess of formation of D (-) -- 

lactate 

Tests for acute toxicity product; hemolysis of 

erythrocytes under the influence of GMO; 

definition of antibiotics in the product 

formation of histamine, N -nitrosamines in the 

product; 

Identification of resistance genes 

vancomycin and rifampicin 

formation of the concentration of D (-) -- 

lactic acid in the product 

5.10.8. Microbiological assessment is required for all types of food products derived 

from / or using GMO or GMA: 

- food with GMO in the living state - dairy, probiotic products, beverages and beer 

fermentation unpasteurized, ready meat products, prepared using starter cultures; 

- food with GMO or GMA in a viable state (which had been inactivated in the process 

of manufacture) (thermised dairy products, certain types of fermented beverage and 

pasteurized beer). 

5.10.9. Microbiological evaluation of GMO and GMA used for food production include: 

- Formation of quantity of 1 g of the product and authentication (confirmation of delivery 

and species belonging microbiological methods) technological microflora; 

- Comparative analysis of phenotypic properties of the GMO, strain of the recipient or 

referent (control) strain; 

- Determination of pathogenic properties of the GMO, strain of the recipient and the 

reference (control) strain (adhesiveness, invasiveness, virulence) in vitro and in vivo. 

Food, in which GMO (GMA) are completely inactivated, or from which GMO are 

released during in the manufacturing process, is submitted to microbiological 

evaluation to confirm the absence of living cells of technological microflora or producer 

strain in the mass (volume) of the product installed NTD, but not less than 1 g. 

5.10.10. Microbiological assessment is carried out in accordance with the approved 

regulations and procedural documents. 

5.10.11. Molecular genetic assessment of foods derived from or using GMO (GMA), 

GMO and GMA, isolated from marketed food products, should be in accordance to the 

following approved methodologies: 

5.10.11.1. Identification of marker genes using PCR. Marker genes for each group of 

microorganisms (lactic acid, yeast, fungi, bacilli, etc.) should be selected as the most

frequently used in the design of GMO antibiotic resistance genes, vector sequence, 

selective markers, a sequence of "ori", auxotrophic sequence. 

5.10.11.2. Confirmation of generic and specific accessories by polymerase chain 

reaction (PCR) of 16S rRNA genes, and, if necessary – strain accessories by DNA- 

DNA hybridization. 

5.10.11.3. Identification of specific target genes of GMO is conducted: by PCR with 

appropriate primers and subsequent sequencing, amplicon in the cases where the 

nucleotide sequence of the target gene and its regulatory element is known; by 

laboratory studies in accredited research center in accordance to the approved 

methodological documents, in the cases the information about the nucleotide 

composition of the target gene is missing. 

5.10.11.4. Identification of the products of expression of the target gene, is conducted 

by: 

- Determining mRNA, transcribed from the target gene by reverse transcription - 

polymerase chain reaction (RT-PCR); 

- Identifying proteins expressed target gene TMG - by electrophoretic separation in 

polyacrylamide gel (PAG - SDS); 

- Determination of the specificity of the protein which is expressed with GMO target 

gene – by using the immunoblot method. 

5.10.11.5. A determination of the presence-absence of plasmids (with additional 

control). 

5.10.12. Hygienic assessment of foods derived from or using GMO or GMA pursued 

with additional monitoring, including random checks of samples for compliance with the 

requirements of this Sanitary rules according to the sanitary-chemical and 

microbiological- sanitary quality and safety, or other research in accordance with Table 

5 and 6. 

5.10.13. Algorithms of laboratory samples of food products include 3 choices based on 

information about the accessories used by microorganisms to GMA or GMO: 

1) examination of samples of food products containing live microorganisms that are 

genetically-modified analogues (GMA); 

2) examination of samples of food products containing live genetically modified 

microorganisms (GMOs); 

3) study of samples of food products containing non-viable genetically modified microorganisms 

and micro-organisms that are genetically-modified analogues, as well as 

liberated from technological microflora. 

5.10.14. Algorithm for laboratory examination of samples of food products containing 

live GMA, provides as follows: 

5.10.14.1. Analysis are conducted to samples of food and raw materials of the I and 

the II groups (Table 1), obtained with or containing live GMA. The Procedure about 

research can be consulted in Table 7. 

Sample 

subjects 

Table 7 

Algorithm for laboratory research for products 

containing living GMA 

Content Research Research Results decision

Products of 

the I and II 

group 

Products fo I 

and II group 

1. Determination of the 

quantity of 

viable GMA of 

Technological 

microflora in 1 g of 

Product 

2. Confirmation of 

generic and / or specifc 

belonging of 

microorganism 

3. Identification of the sample 

foodstuff 

of DNA marker of 

vector gene 

(eg, genes 

antibiotico-resistant) 

4. Analysis of additional 

quality indicators and 

food safety 

product (Section 5.6.1) 

1. Determination of the 

quantity of 

viable GMA of 

Technological 

microflora in 1 g of 

Product 

2. Confirmation of 

generic and / or specifc 

belonging of 

microorganism 

3. Identification of the sample 

foodstuff of DNA marker of 

vector gene 

(eg, genes 

antibiotico-resistant) 

4. Analysis of additional 

quality indicators and 

food safety 

product 

1.The quantity of 

Microorganisms in the 

product 

corresponds to a 

normalized or 

claimed 

manufacturing 

level 

Confirmed 

generic or specific 

belonging of 

microorganism 

according to the 

provided and 

declared 

documentation 

Absence of 

DNA marker 

gene and plasmid 

DNA 

4. Unidentified 

signs, 

unfavorable for 

consumers 

1. The quantity of 

Microorganisms in the 

product 

corresponds to a 

normalized or 

claimed 

manufacturing 

level 

2 Unconfirmed of 

generic or specific 

belonging of 

microorganism 

3. Detected DNA 

marker genes 

4. Detected 

factors 

of pathogenicity, 

plasmid DNA or 

discrepancy of 

Security regulations in 

Sanitary laws 

Positive decision 

on research 

results 

Negative decision 

on research 

results 

5.10.15. Algorithm for laboratory examination of samples of food products containing 

live GMO (food and raw materials of groups I and II, obtained with the use of containing 

viable GMOs registered in Russia), includes:

5.10.15.1. Determination of the quantity of viable GMOs of technological microflora in 1 

g of the product, if the declared quantities are less, they should be normalized or 

claimed by the manufacturer in NTD level, go to 5.10.15.2. 

5.10.15.2. Detection and identification of living GMOs in the sample by microbiological 

methods. If the declared GMO does not comply with the declaration of the 

manufacturer, go to 5.10.15.13, if the declared GMOs correspond to the stated ones in 

the technical documentation about the product and the passport which is attached to 

the certificate of deposit, go to 5.10.15.3, in parallel with the subject of GMO strain from 

sample of production which study reference strain from the depositary (culture 

collections). 

Consultant: Note. 

The numbering of items is given in accordance with the official text of the document. 

5.10.15.4. It is necessary to make sure that the microorganism is the donor of the 

whole gene and a recipient of that gene which is well studied, and allowed long used in 

the food industry, in this case - go to Section 5.10.15.5, if not, go to 5.10.15.13 . 

5.10.15.5. Confirmation of generic and specific belonging of the microorganism with the 

help of PCR – for an analysis of the genome of the GMO with a positive result go to 

Section 5.10.15.6, with a negative go to step 5.10.15.13. 

5.10.15.6. Identification of marker genes (of vector sequences, selective markers, of 

"ori" sequences and auxotrophic sequences. In the case of identifying only the stated 

marker sequences; go to the point 5.10.15.7, in case of detection of undeclared marker 

sequences - go to the point 5.10.15.13 

5.10.15.7. Detection of antibiotic resistance genes that encode resistance to antibiotics 

that have important clinical significance in medicine and veterinary field, if such genes 

are identified, then go to step 5.10.15.13, if not detected, proceed to step 5.10.15.8. 

5.10.15.8. Identification of the target gene by PCR followed by a confirmation of the 

nucleotide composition of the amplicon by restricted or hybridizated analysis, if the 

target gene is identified, go to 5.10.15.12, if not detected, go to 5.10.15.13. 

5.10.15.9. Determination of the nucleotide sequence of the target gene by sequencing 

and comparising with the claimed nucleotide sequence, if the result is positive, go to 

5.10.15.12, if negative, go to 5.10.15.13. 

5.10.15.10. Confirmation of the identity of the whole gene product expression at the 

stated level, and RNA (by RT-PCR) or by electrophoresis in polyacrylamide gel and 

immunoblotting, if the result is positive, go to 5.10.15.12, if negative, go to 5.10.15.13. 

5.10.15.11. Analysis of additional indicators of quality and food safety to meet the 

present sanitary regulations. If the product meets the requirements, go to 5.10.15.12, if 

not compliant to step 5.10.15.13. 

5.10.15.12. A positive conclusion that a sample of the product is assessed as 

conforming to the present sanitary regulations of the requirements for labeling and 

information is issued. 

5.10.15.13. If a negative opinion, according to which a sample of the product does not 

meet the present sanitary regulations is issued, further research is engaged. 

5.10.16. Algorithm for laboratory examination of samples of food products II and III 

groups containing non-viable GMOs or GMA or released from technological microflora, 

including:

5.10.16.1. Identification of the growth of viable microorganisms of technological 

microflora and producer strains in the sample and identification of microbiological 

methods. 

If the detected living microorganisms-producers corresponding to a specified ones 

in the technical documentation for a product or representatives of closely related 

microorganisms, which may not be related to an external residual microflora, go to 

5.10.16.10, if not found - go to the point 5.10.16.2. 

With the exception of the case, when additional studies are conducted in order to 

confirm the identification of generic and specific accessories referent strain of the 

depositary (culture collections). 

5.10.16.2. It should be verified by analysis of the a documentation, received a producer 

strain by using genetic engineering, if the strain belongs to the TMG, go to 5.10.16.3, if 

not, further action is the same as in table 7 

10.16.3. You should make sure whether the germ-donor of the whole gene (for 

example, the gene coding for the synthesis of the enzyme) and germ-recipient 

(producer strains) are well studied and have a long history of safe use in food industry. 

If GMOs have such characteristics, go to 5.10.16.4, if there are new strains, go to 

5.10.16.10. 

5.10.16.4. To test the presence of DNA producer strain in the sample the food and the 

presence of generic and / or production sequences, gene markers and the whole gene. 

If the DNA of microbial origin in the sample of the food can not be detected within the 

sensitivity of the method, go to 5.10.16.9; if in the isolated DNA it is found target DNA 

go to 5.10.16.5, if it is not found, go to 5.10.16.10. 

5.10.16.5. To render concrete the marker genes which encode the resistance to 

antibiotics of major clinical significance in medicine and veterinary field, if detected, go 

to 5.10.16.10, if not, go to 5.10.16.6. 

5.10.16.6. Determination of the nucleotide sequence of the target gene and comparison 

with the claimed nucleotide sequence, if not found the desired target DNA, go to 

5.10.16.7, if found, go to 5.10.16.9. 

5.10.16.7. The revelation of the identity of proteins expressed with the whole gene 

GMO to the claimed protein (enzyme) using polyacrylamide gel electrophoresis and 

immunoblot, if they are conform, go to step 5.10.16.9, if not detected, go to 5.10.16.10. 

5.10.16.8. Analysis of additional indicators of quality and food safety is carried out 

under the additional monitoring in accordance with the requirements of these sanitary 

regulations. 

5.10.16.9. It is decided that a sample of the product is evaluated as appropriate 

according to sanitary regulations as regard of the labeling iand nformation 

requirements. 

5.10.16.10. It was decided that a sample of the product is assessed as not an 

appropriate for the present sanitary regulations, further investigation is stopped 

5.11. Upon completion of testing samples, examination of the accompanying 

documentation, inspection and production based on the analysis of the results is 

decided according to production from GMO (GMA) requirements of sanitary regulations 

for the labeling. 

5.11.1. According to this decision, it is decided: 

- the samples of GMO food products (and / or whole genes of the GMO, the products 

of expression of whole genes) and / or GMA are conform to the technical

documentation declaration in accordance with the manufacturer, confirmed to be a 

micro organism-producers,are admitted in circulation in Russia. In the absence in the 

food products of DNA and protein, from confirmed microorganism producers, if the 

manufacturer presents the technical documentation, the products are admitted in 

circulation in Russia, based on the results of examination of this documentation or 

based on additional specified tests recognized by the relevant health legislations. 

- The presence in samples of food products derived from / or using GMO: 

a) GMO (and / or target genes of the GMO, the products of expression of target genes, 

selective markers GMO) which are not conform to the Declaration of the manufacturer, 

not stated in the technical documentation and not registered, they cannot be admitted 

for circulation in Russia; 

b) GMO or GMO selective markers, the plasmid DNA in the samples of traditional food 

products derived from / or using GMA; 

c) vector-borne antibiotic resistance genes and / or factors (markers) pathogenicity in 

samples of food products from the GMO and GMA; 

d) toxicity, genotoxicity, residual quantities of antibiotics, mycotoxins and other foreign 

substances in the samples of food products derived from / or using GMO and GMA, it 

takes a decision of non-conformity of products to sanitary rules is taken 

5.12. In the "Hygienic characteristics of products, sanitary and epidemiological 

certificates issued for food products derived from or with the use of the TMG, in the 

column" Substances indicators (factors) it was additionally introduced a line: "GMO". 

Accordingly, under the heading "Hygienic standard" of this line; it is indicated the 

relationship of the product to the GMO, namely: 

- "Contains GMO (the name of the strain and specific gene modification); 

- Obtained using GMO (the name of the strain and specific gene modification). 

5.12.1. Depending on the state of technological microflora in the product form of entries 

in the sanitary-epidemiological conclusions on the food products derived from or with 

the use of GMO, should include: 

- As regard the presence in the food product of viable and nonviable GMO should be 

an indication of the generic and specific name used for the production of food crops (s) 

in Latin, as well as to the number of strain; 

- For products produced using microorganism-producers, but freed them in the process 

of technology - information on the strain-origin products. 

5.12.2. Sample entries in the sanitary-epidemiological conclusions of the products 

obtained from or with the use of the TMG, presented in Table 8. 

Table 8 

Options for design of sanitary-epidemiological 

conclusion in part to the technological requirements of the microflora 

Substances indicators (factors) 

Hygienic standard 

(SanPiN, MDU, MPC, etc.) 

Option 1. Supporting technological tool - a powder of pure 

culture of alcohol yeast Saccharomyces cerevisiae Y-1986 for 

production of alcohol from starch raw 

GMO: which contains genetically 

modified strain 

Option 2. Agar culture-producer of the enzyme lipase Aspergillus 

oryzae on the basis of GMO 

Saccharomyces cerevisiae strain Y-1986 

with the gene for alpha-amylase from 

Bacillus 

licheniformis in the amount of 1 x 

10 

10 CFU / g of the product, not less

GMO: which contains genetically 

modified strain 

Consists of Aspergillus oryzae strain 

ATCC-92341 from the lipase gene 

tryglycerin from Humicola 

lanuginosa 

Option 3. Food additive - enzyme preparation "XXXX" alpha-amylase 

microbial origin for Starch Industry 

GMO: obtained using 

Genetically Modified 

strain 

Bacillus amyloliquefaciens pc. EVA-1 

with the gene for alpha-amylase from 

Bacillus 

amyloliquefaciens pc. BZ53 in 1 

product which are absent 

5.13. In the inscriptions on the labels of consumer packaged food products derived 

from or with the use of GMO, should appear information about the presence of the 

GMO, as provided by paragraph 2.18 of these Sanitary Rules. 

VI. Sanitary-epidemiological requirements TO ORGANIC PRODUCTS 

(Innovations and changes in N 8, ratified. Resolution of the Chief Medical Officer RF 

from 21.04.2008 N 26) 

6.1. For the production of crops and plants, animal products, poultry farming, 

beekeeping, derived from technologies for the manufacture of food products from raw 

materials obtained without the use of pesticides and other means of protection of 

plants, chemical fertilizers, and feeding animals antibiotics, hormones and veterinary 

drugs, GMOs, and not be treated with ionizing radiation, as well as products of their 

processing, containing in its composition at least 95% ingredients derived from the 

requirements of the present sanitary regulations, and of the other ingredients in the 

final product does not exceed 5% of the mass of all ingredients (except salt and water) 

(hereinafter - the organic products) are used: 

- Agricultural fields, land, cottages, farms, for whom who form the transitional period of 

not less than two years from the time of sowing, or in the case of perennial crops 

(except for grassland) at least three years before the first harvest of organic products; 

- Only natural flavors; 

- Preparations of microorganisms and enzymes that are allowed in accordance with 

established procedure used in food processing or as process aids, with the exception 

of genetically modified micro-organisms or enzymes obtained by genetic engineering; 

6.2.It is not allowed acquisition and storage of materials with unclear origin, and not 

allowed for organic production. 

6.3. The equipment used in the production of organic products, and pipelines for 

irrigation must be kept and operated in accordance with the normative and technical 

documentation, and be authorized for use in the prescribed manner. 

6.4. Cleaning equipment, vehicles and containers must be labeled as intended (for 

organic products), and after the application must be sanitized and stored in conditions 

that prevent contamination after processing and prior to use. 

All vehicles used for transportation of organic products must be in good technical 

condition, have a sanitary passport. 

6.5. Allowed to transport and to realize the production of organic products are just as 

packed, labeled "organic product", and accompanied by documents confirming their 

origin as organic products, quality and safety. 

Each batch of organic products must be accompanied by documentation in order to 

trace the origin of the product and its quality (certificate of quality and safety). 

6.6. Imported organic foods must undergo sanitary-epidemiological expertise to confirm 

the identification of organic products from the authorized body of the importing country.

6.7. Requirements for the production of organic products of plant origin: 

6.7.1. As regard the growing of organic food of plant origin is necessary to ensure 

elimination of the influence of other industries not related to the production of organic 

products, to prevent their contamination with radioactive, chemical, biological 

substances and their compounds, microorganisms and other biological organisms that 

represent a danger to the health of present and future generations (the - pollutants). 

6.7.2. Plots of land used for production of organic products must comply with hygiene 

standards imposed on the soil. 

Plots of land, which exceeded the hygienic standards of contaminants to the soil, 

should be withdrawn in the production of organic products from the crop rotation. 

6.7.3. Water used for washing or processing of crops, must meet the sanitaryepidemiological 

requirements for drinking water. 

6.7.4. You can use materials based on polyethylene, polypropylene or other 

polycarbonates, authorized for use in the prescribed manner, to cover the protected 

structures, synthetic mulch, mosquito nets and wrapping silage. Not permitted to use 

products based on polyvinyl chloride. 

6.7.5. Allowed to expose the culture of drying air or other physical methods, including 

the use of heaters, but the products of fuel combustion are not supposed to pollute. 

Using these methods should provide complete combustion of fuel. Room for drying 

should be equipped with forced ventilation system. 

6.7.6. Allowed the use of food additives and additional technological means in 

accordance with the requirements specified in Tables 9 and 10. 

6.7.7. Allowed to use only a means of controlling pests and disease control of plants 

and agrochemicals, has passed the state registration are listed in tables 11 and 12. 

6.7.8. You may not use fertilizer, obtained by processing by-products from 

slaughterhouses and fresh blood, as well as urea and Chilean nitrate. 

6.7.9. You may not use synthetic herbicides, fungicides, insecticides and other 

pesticides. 

6.7.10. You may not use products containing copper in excess of 3 kg / ha per year. 

6.7.11. Not permitted the use of synthetic growth regulators and synthetic dyes. 

Exception is ethylene as a plant growth regulator. 

6.7.12. Storage of organic products must be kept clean and sanitize the means 

authorized for that purpose and in Table 12 of these rules. 

6.8. Requirements for the production of organic bee products and livestock. 

6.8.1. Beehives should be placed in such a way that all farms within a radius of 6 km 

from the location of the apiary meet the requirements of the present sanitary 

regulations. 

It is permitted in this range the finding of other farms that do not constitute a risk of 

contamination by radioactive, chemical, biological substances and their compounds, 

microorganisms and other biological organisms that represent a danger to the health of 

present and future generations, and not using pesticides. 

Beekeeping products marketed as organic products, provided that they were obtained 

in accordance with the present sanitary regulations on the expiry of one year from the 

beginning of the apiary.

6.8.2. When you work with bees (during the collection of bee products) must be used 

only repellents that are allowed in the prescribed manner. You may not use synthetic 

chemical repellents. 

6.8.3. Allowed to control pests and diseases of bees following the use of materials and 

resources: lactic, oxalic, formic and acetic acids, sulfur, natural essential oils (menthol, 

evkaliptol, camphor), steam and open flame and allowed bacterial agents (Bacillus 

thuringiensis) . 

6.8.4. Allowed for the processing of organic livestock products and bee-keeping use of 

food additives and auxiliary technological means in accordance with the requirements 

specified in Tables 13 and 14. 

6.8.5. Products of animal origin are recognized by organic products, if used in their 

production of pasture, which in the past 3 years were not processed by any means, not 

included in tables 11 and 12 of the present sanitary regulations. Number of employed in 

the farm fertilizer should not exceed 170 kg of nitrogen per year per 1 hectare of 

farmland. 

6.8.6. For the production of organic products is not permitted to use cattle from herds in 

which the last six years have reported cases of bovine spongiform encephalopathy 

(BSE). 

6.8.7. May not be stored in the keeping of animals and other construction materials, 

processed colors, preservatives and toxic substances that may have a negative impact 

on the safety of organic products. 

6.8.8. Not allowed to store funds to combat rodents and vermin within the reach of 

animals. 

6.8.9. It is permitted the cleaning and disinfecting of animal housing and placing in 

order to keep animals and birds, and also the cleaning of the equipment and devices 

following substances and preparations: potash and soda, soap, milk of lime, lime, burnt 

lime, sodium hypochlorite, sodium hydroxide, potassium hydroxide, hydrogen peroxide 

, natural plant essences, citric, peracetic, formic, lactic, oxalic and acetic acids, ethyl 

alcohol, nitric and phosphoric acid, sodium carbonate. 

6.8.10. It is necessary to use food for animals and birds, satisfying their physiological 

needs at different stages of development and employees to achieve a high quality 

product. You may not use feed additives, designed for intensive production (hormones, 

etc.), as well as feeds using genetically modified organisms. 

6.8.11. it is permitted the use feeds, prepared without the use of organic solvents. 

Macro-and microelements, vitamins, allowed for organic production are set out in Table 

15 of these rules. 

6.8.12. It is allowed the use of silos, the production of which is as additives or 

processing tools are used only to feed sorbic acid (E 200), formic acid (E 236), acetic 

acid (E 260), lactic acid (E 270), propionic acid (E 280) , citric acid (E 330), sea salt, 

rock salt, whey, sugar, cake sugar beet, grain flour, molasses, in accordance with 

regulations of their application as determined at the sanitary-epidemiological expertise. 

6.8.13. It is allowed to be used for animal feed enzymes, microorganisms, binders 

(calcium stearate of natural origin (E 470), colloidal silicon dioxide (E 551), bentonite (E 

558), aluminum silicate (E 559), potassium silicate (E 560), vermiculite, meerschaum, 

perlite), brewer's yeast, in accordance with the standards set out in their sanitaryepidemiological 

expertise. 

6.8.14. It is not permitted to use in the diet of the animals antibiotics, anticoccidial and 

other pharmacological drugs, growth stimulants and lactation.

6.8.15. Not allowed for preventive purpose of chemical-synthetic allopathic drugs or 

antibiotics. 

Table 9 

FOOD ADDITIVES USED IN THE PRODUCTION OF 

ORGANIC PRODUCTS OF VEGETABLE ORIGIN 

N 

n / n 

Name of food additives Terms of use 

1 2 3 

1. Calcium carbonate (E 170) In accordance with SanPiN 

2.3.2.1293-03 

2. Sulfur Dioxide (E 220) For wine products in 

under SanPiN 

2.3.2.1293-03 

3. Lactic acid (270) For fermented vegetable 

products in accordance with 

SanPiN 2.3.2.1293-03 

4. Carbon Dioxide (E 290) In accordance with SanPiN 

2.3.2.1293-03 

5. Malic Acid (E 296) In accordance with SanPiN 

2.3.2.1293-03 

6. Ascorbic acid (E 300) In accordance with SanPiN 

2.3.2.1293-03 

7. Tocopherols, concentrate mixture 

natural (E 306) 

8. Lecithin (E 322) - received no 

use of bleaching agents and 

organic solvents 

In accordance with SanPiN 

2.3.2.1293-03 

In accordance with SanPiN 

2.3.2.1293-03 

9. Citric acid (330) For products of vegetables and 

fruit in accordance with SanPiN 

2.3.2.1293-03 

10. Sodium tartrate (E 335) For cakes and confectionery 

products in accordance with SanPiN 

2.3.2.1293-03 

11. Tartrate of potassium (E 336) For cereals, confectionery 

products, cakes, in accordance 

with SanPiN 2.3.2.1293-03 

12. Ortho-phosphate 1-substituted 

(E 341i) 

Just to raise dough 

under SanPiN 

2.3.2.1293-03 

13. Alginic acid (E 400) In accordance with SanPiN 

2.3.2.1293-03 

14. Sodium alginate (E 401) In accordance with SanPiN 

2.3.2.1293-03 

15. Potassium alginate (E 402) In accordance with SanPiN 

2.3.2.1293-03 

16. Agar (E 406) In accordance with SanPiN 

2.3.2.1293-03 

17. Carrageenan (E 407) In accordance with SanPiN 

2.3.2.1293-03 

18. Carob gum (410) In accordance with SanPiN

2.3.2.1293-03 

19. Guar gum (E 412) In accordance with SanPiN 

2.3.2.1293-03 

20. Tragacanth gum (E 413) In accordance with SanPiN 

2.3.2.1293-03 

21. Gum arabic (E 414) For dairy products, fats and 

confectionery in 

under SanPiN 

2.3.2.1293-03 

22. Xanthan gum (E 415) For products of vegetables and 

fruit-based fat, for 

cakes and biscuits, salads 

under SanPiN 

2.3.2.1293-03 

23. Karaia gum (E 416) In accordance with SanPiN 

2.3.2.1293-03 

24. Pectins (E 440) In accordance with SanPiN 

2.3.2.1293-03 

25. Sodas 

(unmodified) (E 500) 

For cakes and biscuits 

confectionery in 

under SanPiN 

2.3.2.1293-03 

26. Potassium carbonate (E 501) For cereal products, cakes and 

biscuits, confectionery products in 

under SanPiN 

2.3.2.1293-03 

27. Ammonium carbonate (E 503) In accordance with SanPiN 

2.3.2.1293-03 

28. Magnesium carbonate (E 504) In accordance with SanPiN 

2.3.2.1293-03 

29. Potassium chloride (E 508) For frozen fruit and 

vegetables, canned 

fruits and vegetables, sauces from 

vegetables, ketchup and mustard 

under SanPiN 

2.3.2.1293-03 

30. Calcium chloride (E 509) For dairy products, 

products based on fat 

fruits and vegetables, soy 

products in accordance with 

SanPiN 2.3.2.1293-03 

31. Magnesium chloride (E 511) For soybeans in 

under SanPiN 

2.3.2.1293-03 

32. Calcium sulphate (E 516) For cakes and biscuits, soy 

products, yeast 

under SanPiN 

2.3.2.1293-03 

33. Sodium hydroxide (E 524) For cereal products 

under SanPiN 

2.3.2.1293-03 

34. Argon (E 938) In accordance with SanPiN 

2.3.2.1293-03 

35. Nitrogen (E 941) In accordance with SanPiN 

2.3.2.1293-03

36. Oxygen (E 948) In accordance with SanPiN 

2.3.2.1293-03 

SanPiN 2.3.2.1293-03 "Hygienic requirements for the application of food 

additives", registered by Ministry of Justice 02.06.2003 Russia, registration number 

4613 

TECHNOLOGICAL FACILITIES 

WHICH CAN BE USED IN PRODUCTION 

ORGANIC VEGETABLE PRODUCTS 

Table 10 

N 

n / n 

Names Special conditions of 

1 2 3 

1. Calcium Chloride Hardener 

2. Calcium carbonate 

3. Calcium hydroxide 

4. Calcium sulfate Hardener 

5. Magnesium Chloride Hardener 

6. Potassium Carbonate For the purpose of drying the bunches 

Grape 

7. Carbon dioxide 

8. Nitrogen 

9. Ethanol Solvent 

10. Tannic acid For the purposes of filtering 

11. Albumin from egg white 

12. Casein 

13. Gelatin 

14. Isinglass 

15. Vegetable oils 

16. Silicon dioxide Use as a gel or 

colloidal solution 

17. Activated charcoal 

18. Talc 

19. Bentonite 

20. Kaolin 

21. Diatomaceous earth 

22. Perlite 

23. Husk hazelnut 

24. Beeswax Anti-adhesive additives 

25. Carnauba wax Anti-adhesive additives 

26. Sulfurique Correcting the pH by 

removing water in sugar 

syrup 

27. Sodium hydroxide Correcting the pH by removing

sugar 

28. Tartaric acid and its salts 

29. Sodium carbonate Sugar production 

30. Preparations based on bark 

31. Potassium hydroxide Correcting the pH by removing 

sugar 

32. Citric acid Correcting pH 

N 

n / n 

AGROCHEMICALS AUTHORIZED FOR 

ORGANIC PRODUCTS 

Table 11 

Tools Requirements to the composition and terms of 

use 

1 2 3 

1. Farmyard manure and 

bird droppings, 

obtained in 

production system of 

organic 

products 

2. Manure from farms 

generating 

Organic Products 

3. Remains agricultural 

economic crops 

and green manure 

fertilizers 

obtained from 

economy 

generating 


4. Straw and other 

mulch produced from 

economy 

generating 

Organic Produce 

5. Composted 

feces 

animals, including 

bird droppings, 

obtained from 

economy 

generating 

Organic Produce 

6. Compost and 

composted 

farmyard manure, 

obtained from 

economy 

generating 

After composting, or vermikulirovaniya 

thermal processing in the presence of 

positive conclusion and veterinary 

application of regulations set forth in 

Epidemiological Inspection 

After composting, if introduced into the soil for 

120 days before harvest, designed 

for food purposes and regulations of, 

determined by the sanitary 

Epidemiological examination 

In accordance with the regulations of use, 

determined by the Sanitary 



determined by the Sanitary 




epidemiological examination. 

It is necessary specify the types of animals 



Epidemiological examination


7. Dry farmyard manure 

and dry chicken manure, 

obtained from 

economy 

generating 





8. Guano In accordance with the regulations of use, 



9. Straw After composting is used in 

accordance with the regulations of the Use, 



10. Compost and substrate 

mushroom waste 

vermiculite 

11. Screened, 

composted or 

fermented 

Household food 

waste 

12. Compost from the side 

products of 

plant 

origin 

13. Processed 

Products 

of animal husbandry from 

slaughterhouses and fish 

plants 

14. Byproducts 

food and textile 

industry not 

processed by 

synthetic 

additives 

15. Algae and 

products thereof 

16. Sawdust, bark and 

woodwaste 

17. Wood and wood 

coal 
















Should only be obtained through: 

1) physical processes, including 

dehydration, freezing and pulverizing, 

2) extraction with water or an aqueous solution 

acid and / or an alkaline solution 

3) fermentation 

and used in accordance with 

application of regulations set 

with sanitary-epidemiological examination 

After felling timber should not be 

processed chemicals 

applied in accordance with regulations 

application installed in sanitary 


After felling timber should not be 

processed chemicals 

applied in accordance with regulations 

application installed in sanitary


18. Natural phosphates Content of cadmium should not exceed 90 

mg / kg P2O5, used in accordance with 

application of regulations set forth in 

Epidemiological Inspection 

19. Thomas slag In accordance with the regulations of, 



20. Potassium salts 

(Cain, sylvinite and 

etc.) 

21. Potassium sulphate 

(patenkali, etc.) 

22. Calcium carbonate 

of natural 

origin (Cretaceous 

marl, limestone, chalk with fosfate) 

23. Magnesium of rock 

natural 

(natural) 

origin 

24. Lime-magnesium of 

natural rock 

(natural) 

origin 

25. Epsolit (sulfate 

magnesium) 

26. Natural gypsum 

(calcium sulfate) 

only natural 

sources 

27. Bard and extract 

Bardy except 

ammonium bards 

Chlorine should not be more than 60% 

used in accordance with regulations 



Obtained as a result of physical processes 

with subsequent enrichment by chemical 

in order to improve solubility. 

Use in accordance with regulations 



In accordance with the regulations of, 


















28. Sodium chloride Use only Stannaries salt in 

accordance with the regulations of the Use, 



29. Aluminum - 

Calcium phosphate 

Not be used as 

defoliant or herbicide. 

The use of chlorides and nitrates of these 

trace elements are not allowed. 

Content of cadmium should not exceed 90 

mg / kg P2O5. 




30. Microelements 

(eg, boron, copper, 

iron, manganese, 

molybdenum, zinc) 

Not be used as 

defoliants or herbicides. 

The use of chlorides and nitrates of these 

trace prohibited. 




31. Sulfur In accordance with the regulations of use, 



32. Stone powder 

(crushed 

basalt) 

33. Alumina (eg 

bentonite, perlite, 

zeolite) 

34. Biological 

organisms 

found in 

naturally 

(eg, worms) 










35. Vermiculite In accordance with the regulations of use, 



36. Peat With the exception of peat with the addition of 

synthetic additives. Use for 

germination of seeds in peat 

pots. As a soil conditioner is not 

allowed. Other uses 

peat - in accordance with regulations 



37. Humus from worms and 

insects 

38. Humic acid 

natural 

(natural) 

origin (only 

water and alkali 

extracts) 







39. Bleach In accordance with the regulations of use, 




Sugar 

(eg, grains) 


processing 

Guinea palms 

coconut and cocoa (in 

including palm 

combs and husks, 

filter cake 

cocoa husks) 







42. By-products 

obtained in 

processing 

organic 

products 

43. Sodium Chloride 

calcium 

-------------------------------- 




To process the leaves in the case of proven 

calcium deficiency 

Agrochemicals must pass a state registration in Russia in the prescribed manner. 

CONTROLS 

FOR COMBATING pests and plant disease 

AUTHORIZATION FOR PRODUCTION OF ORGANIC PRODUCTS 

N Name 

n / n 

Terms 

1 2 3 

1. Plant and animal origin 

1.1. Preparations based on 

pyrethrin, 

derived from the 

Chrysanthemum 

cinerariaefolium, which 

can 

contain synergists 


rotenone, 

obtained from species of 

Derris elliptica, 

Lonchocarpus spp, 

Thephrosia spp 


Quassia amara 


Ryania speciosa 

Table 12 

Are used only in the situations of direct threat for harvest except 

piperonyl butoxide in a synergist 

Are used only in the situation of direct threat of harvest 



1.5. Products based on the 

shoals (azadirachtin) 

of Aradiachta indica 


1.6. Propolis Are used only in the situation of direct threat of harvest 

1.7. Vegetable and animal oils 

(eg, mint oil, pine, thyme) 

1.8. Seaweed, flour and 

extracts 

seaweed, sea salt and 

salty 

water, which are not 

subjected to chemical 

processing 


Are used only in the situation of direct threat of harvest

1.9. Gelatin Are used only in the situation of direct threat of harvest 

Casein Are used only in the situation of direct threat of harvest 

1.10. 

Lecithin Are used only in the situation of direct threat of harvest 

1.11. 

Natural acids (eg acetic) Are used only in the situation of direct threat of harvest 

1.12. 

Fermented products Are used only in the situation of direct threat of harvest 

1.13. leechnogo 

fungus 

The extract of mushroom Are used only in the situation of direct threat of harvest 

1.14. (Shiitake fungus) 

Chlorella extract Are used only in the situation of direct threat of harvest 

1.15. 

Of chitin nematicides Are used only in the situation of direct threat of harvest 

1.16. natural origin 

Natural herbal 


1.17. preparations (for 

except drugs based 

tobacco) 

Beeswax Are used only in the situation of direct threat of harvest 

1.18. 

Sabadilla Are used only in the situation of direct threat of harvest 

1.19. 

2. Mineral 

2.1. Copper in the form of It is necessary the use, purpose and dosage which should be 

hydroxide, oxychloride confirmed in the prescribed manner. 

(tribasic), sulfate, oxide, Can be applied as a fungicide in condition of preparations not 

Bordeaux and Burgundy causing 

fluid 

accumulation of copper in soil above the established level 

2.2. Sulfur Are used only in the situation of direct threat of harvest 

2.3. Mineral powders (stone 

powder 

silicates, bentonite) 


2.4. Diatomaceous earth Are used only in the situation of direct threat of harvest 

2.5. Sodium silicate Are used only in the situation of direct threat of harvest 

2.6. Bicarbonate Are used only in the situation of direct threat of harvest

2.7. Permangonat potassium Are used only in the situation of direct threat of harvest 

of fruit trees, grapes 

2.8. Iron Phosphate Used as mollyuskotsida 

2.9. Lime Use this way that minimize accumulation of copper in soil 

Mineral oil (except oil) Are used only in the situation of direct threat of harvest 

2.10. 

Paraffin oil Are used only in the situation of direct threat of harvest 

2.11. 

Silica sand 

2.12. 

3. Microorganisms used for biological control 

pest 

3.1. Preparations Bacillius Are used only in the situation of direct threat of harvest 

thuringiensis, 

granulosis virus, etc. 

4. Other 

4.1. Homeopathic and Are used only in the situation of direct threat of harvest 

Ayurvedic 

drugs 

4.2. Carbon dioxide and Are used only in the situation of direct threat of harvest 

nitrogen 

4.3. Potassium soap (soft 

soap) 

4.4. Ethanol Are used only in the situation of direct threat of harvest 

4.5. Herbal and biodynamic 

preparations 

4.6. Sterilized insect males Are used only in the situation of direct threat of harvest 

4.7. Predatory insects Are used only in the situation of direct threat of harvest 

4.8. Beeswax Used only a substance at pruning 

5. Physical barriers 

5.1. Processing of 

electromagnetic field 


5.2. Sound Are used only in the situation of direct threat of harvest 

5.3. Steam as a sterilizing 

substance 


5.4. Ammonium carbonate Used only as a repellent for large animals. Contact with soil or 

edible crops 

not allowed

5.5. Hydrogen Peroxide Are used only in the situation of direct threat of harvest 

6. Traps 

6.1. Mechanical Are used only in the situation of direct threat of harvest 

6.2. Pheromones - only in 

traps and 

dispensers 

Traps and / or dispensers should prevent the release of 

substances used in environment and the contact of grown 

cultures. After completion trap should be collected and safely 

disposed 

6.3. Sticky traps Are used only in the situation of direct threat of harvest 

6.4. Mineral oil (except oil) Are used only in the situation of direct threat of harvest 


Metaldehyde, 

containing repellents, 

repellents 

more highly organized 

animals, 

also used in the traps 

-------------------------------- 


Means to control pests and plant disease control must pass a state registration in 

Russia in the prescribed manner. 

FOOD ADDITIVES, 

WHICH CAN BE USED IN PRODUCTION 

ORGANIC ANIMAL AND BEE 

Table 13 

N 

n / n 

Name Scope 

1 2 3 

1. Paprika (E 153) For some types of cheese, in 

under SanPiN 2.3.2.1293-03 

2. Calcium carbonate (E 170) For dairy products, under SanPiN 

2.3.2.1293-03. Should used as dye 

3. Lactic acid (E 270) For the sausage casings, in under 

SanPiN 2.3.2.1293-03 

4. Carbon Dioxide (E 290) In accordance with SanPiN 2.3.2.1293- 

03 

5. Lecithin (E 322), obtained without 

use of bleaching agents or 

organic solvents 

For dairy products, baby food based 

milk-based products fat, mayonnaise, in 

under SanPiN 2.3.2.1293-03

6. Sodium citrate (E 331) For sausages, pasteurization egg white, 

milk products, in accordance with 

SanPiN 2.3.2.1293-03 

7. Agar (E 406) Under SanPiN 2.3.2.1293-03 

8. Carrageenan (E 407) For dairy products, under SanPiN 

2.3.2.1293-03 

9. Carob gum (E 410) For dairy and meat products, in 

accordance with SanPiN 2.3.2.1293-03 

10. Guar gum (E 412) For dairy products, canned meat, 

products of eggs, in accordance with 

SanPiN 2.3.2.1293-03 

11. Tragacanth gum (E 413) Under SanPiN 2.3.2.1293-03 

12. Gum arabic (E 414) For dairy products, products based on 

fat confectionery, in under SanPiN 

2.3.2.1293-03 

13. Pectins (unmodified) (E 440) For dairy products, under SanPiN 

2.3.2.1293-03 

14. Calcium chloride (E 509) For dairy products, under SanPiN 

2.3.2.1293-03 

15. Argon (E 938) Under SanPiN 2.3.2.1293-03 

16. Nitrogen (E 941) Under SanPiN 2.3.2.1293-03 

17. Oxygen (E 948) Under SanPiN 2.3.2.1293-03 

-------------------------------- 

SanPiN 2.3.2.1293-03 "Hygienic requirements for the application of food 

additives", registered by Ministry of Justice 02.06.2003 Russia, registration number 

4613. 

TECHNOLOGICAL FACILITIES 

WHICH CAN BE USED FOR THE TREATMENT OF ORGANIC 

Animal and bee 

Table 14 

N Name 

n / n 

Special conditions of 

1 2 3 

1. Calcium carbonate (E 170) 

2. Calcium chloride (E 509) To give the density as 

thickener in the manufacture of cheese 

3. Kaolin To extract propolis 

4. Lactic acid (E 270) For dairy products as thickener. To correct pH of 

salt bath for cheese 

5. Sodium carbonate (E 500) For dairy products as neutralizing drug 

FEED, COOKING WITHOUT 

Table 15

CHEMICAL SOLVENTS, MACRO-AND MICROELEMENTS, VITAMINS, 

AUTHORIZATION FOR PRODUCTION OF ORGANIC PRODUCTS 

1. Cereals, grain, 

products of 

processing and 

byproducts 

2. Oil seeds, 

oilseeds 

products of 


byproducts 

3. Legumes, 

products of 


byproducts 

4. Carrots, 

products of 


byproducts 

5. Other seeds 

and fruit 

products and 

byproducts 

6. Green and 

gross poop 

7. Other plants 

products of 


byproducts 

8. Milk and 

Products 

9. Fish and other 

marine animal 

products 


byproducts 

Feed Materials 

10. Mineral 

origin 

Oats as grains, flakes, fish meal, bran, barley in the form of grains, protein and 

fish meal, rice in the form of grains, chaff, meal, germ cake, millet sowing in 

the form of grains, rye in the form of grains, meal and bran, sorghum as grains; 

wheat in the form of grains, fish meal, bran, gluten, germ, triticale as grains; 

maize as grains, bran, fish meal, germ expeller and gluten; malt sprouts; 

brewing grains. 

Rapeseed, rapeseed cake and rapeseed hulls; Soybeans, heated by steam, 

soybean cake and hulls of soybeans, sunflower seeds and their cake, cotton 

seed and its cake, flax seeds and their cake, seed cake and sesame, palm 

kernel cake, rape seed cake and rape seed hulls; pumpkin cake; extracted 

olive oil meal (through physical extraction of olives). 

Nut ram in the form of seeds, the seeds of the French lentils; rank in the form 

of seeds subjected appropriate heat treatment; peas in seeds, fish meal, bran, 

horse beans in the form of seeds, meal, bran; broad beans as seeds, vetch 

and lupins as seeds. 

Leached beet chips, sugar beet pulp beets, potatoes, sweet potatoes in the 

form of tubers, cassava in the form of roots, potato pulp (by-product when 

receiving starch) potato starch, potato protein and sago. 

Carob tree, carob pods and products thereof, pumpkin; residues streak 

citrus, apples, quinces, pears, peaches, figs, grapes and pomace from them; 

chestnut cake walnut, hazelnut, cocoa husks and their cake; acorns. 

Alfalfa, grass meal of alfalfa, clover, grass meal of clover, green fodder 

(obtained from forage plants), grass flour, hay, silage, straw and grain Root 

vegetables on green fodder. 

Molasses only as a binder in animal feed, flour made from seaweed (obtained 

by drying and grinding of sea algae, followed by a washing process for reduce 

iodine content), extracts and flour shredded plants, vegetable protein extracts 

(only for feeding calves) spices, herbs. 

Raw milk, milk powder, skimmed milk, skimmed milk, buttermilk, dried 

buttermilk, whey, dry milk whey, dry whey partially obessaharennaya, whey 

protein powder (extracted by physical treatment), dry casein, lactose and dry. 

Fish, fish oil and unrefined cod fat, obtained by an enzyme, soluble or 

insoluble autolizaty, hydrolysates and proteolisated parts of fish, invertebrates 

and crustaceans, only for feeding calves, fishmeal. 

Sodium (crude sea salt, a major rock salt, sodium sulphate, carbon 

sodium, sodium bicarbonate, sodium chloride). 

Calcium (litotamnion and maerl, sinks aquatic organisms, including the bones 

of cuttlefish, calcium carbonate, calcium lactate, calcium gluconate). 

Phosphorus (sedimentary bone dibasic acid calcium phosphate, eftorirovanny 

dibasic calcium phosphate, deftorirovanny monosubstituted phosphate 

calcium, calcium-magnesium phosphate, calcium - sodium phosphate). 

Magnesium (magnesium oxide, magnesium sulfate, chloride magnesium, 

magnesium carbonate, magnesium phosphate). 

Sulfur (sodium sulfate).

11. 

12. 

Microelements 

(need 

use 

confirmed in 

Installed 

order) 

Vitamins, 

pro-vitamins 

and 

chemically well 

certain 

substance with 

similar 

action 

Iron: carbonate (II), sulfate (II) monohydrate and / or geptagidrat oxide (III). 

Iodine: calcium iodate (anhydrous), calcium iodate, 

hexahydrate, potassium iodide. 

Cobalt: monohydrate and / or geptagidrat cobalt sulfate (II), the main 

cobalt sulfate (II) monohydrate. 

Copper: oxide (II), basic copper carbonate (II) monohydrate, copper sulfate (II) 

pentahydrate. 

Manganese: carbon (II), oxide, sulfate (II) mono-and / or tetrahydrate. 

Zinc: carbon dioxide, nitrogen oxide, sulfate, mono and / or geptagidrat. 

Molybdenum: ammonium molybdate, sodium molybdate. 

Selenium: Sodium selenate, sodium selenite. 

Allowed vitamins, pro-vitamins and fixed chemically defined substances similar 

effect. Preferably, they should receive from material which contain natural 

forages. 

Identical natural, synthetic vitamins, intended only for monogastric animals. 

VII. Sanitary-epidemiological safety requirements 

and nutritional value of specialized food 

Food for sportsmen 

(given Supplement N 14, Approved. Resolution of the Chief Sanitary Inspector of 

Russia from 05.05) 

7.1. Food with a chemical composition and high nutritional value and / or 

transmission efficiency, consisting of a mix of food or of a separate species that have a 

specific impact on improving the adaptive abilities of man to the physical and neuroemotional 

stress, to achieve the highest sporting achievements ( Further - specialized 

foods for nutrition of athletes) and their components (raw materials) must meet hygiene 

safety and nutritional value, determined by these safety regulations, including the 

performance security requirements of Annex 1, as well as the requirements established 

by technical regulations for certain types of food products. 

7.2. Vitamins and minerals should be used in the form specified in Annex 18 of 

these sanitary regulations. 

7.3. In the composition of the raw materials used in the production of 

specialized nutritional products for sports nutrition, as well as in the finished food shall 

not be permitted psychotropic, narcotic, poisonous, virulent, doping drugs and / or their 

metabolites and other illicit substances to the list of WADA (World Anti-Doping 

Agency). 

7.4. In the production of specialized nutritional products for athletes can be 

used nutrition supplements, which should not have harmful effects on human health, 

listed in Annex 7 of the present sanitary regulations. 

7.5. In the production of specialized nutritional products for sports nutrition 

criteria are taken into account nutritional content of proteins, fats and carbohydrates, in 

accordance with Annex 2 and Annex 17 of the sanitary regulations. 

7.6. The implementation of specialized food products for feeding athletes 

should be carried out only in the consumer packaging. 

7.7. Requirements for quality and safety of specialized foods for nutrition of 

athletes should be carried out during the development of technical documents 

governing the production and circulation of products, and supported by the carrying out 

of sanitary-epidemiological examination of these foods in the prescribed manner. 

7.8. In the examinations, investigations (tests) of specialized foods for extra 

nutrition of athletes should be assessed their alleged effectiveness as well as the

confirmation of the absence of adverse side reactions and clarification of the 

characteristics of their use. 

7.9. Special foods for nutrition of athletes are allowed to manufacture, storage, 

transportation and realization after their state registration. 

Annex 1 

to SanPiN 2.3.2.1078-01, 

approved by Decree Chief State Medical Doctor Russia 

on 14 November 2001 N 36 

1. HYGIENE SAFETY REQUIREMENTS 

And nutritional value of foodstuffs 

(in the version. additions and changes N 2, ratified. Resolution of the Chief 




Supplement N 11, ratified. Resolution of the Chief 

state health officer of Russia 01.10.2008 N 56) 

I HYGIENIC REQUIREMENTS FOR SAFETY AND NUTRITIONAL VALUE OF FOOD 

1.1. Meat and meat produce; poultry, eggs and processed poultry and eggs 

Index 

Product group 

1 

1.1.1. 

Meat, including 

ready-to-cook 

products and cuts, 

fresh, chilled, lightly 

frozen and frozen 

meat (all kinds of 

animals industrially 

grown for slaughter, 

animals subject to 

hunting and wild 

animals) 

Indicators 

2 

Toxic 

elements: 

Lead 

Arsenic 

Cadmium 

Mercury 

Antibiotics: 

Levomitsetyn 

Tetracycline 

group 

Grizyn 

Batsitratsyn 

Not to exceed 

permitted levels, 

Mg/kg 

3 

0,5 

0,1 

0,05 

0,03 

not permitted 

not permitted 

not permitted 

not permitted 

Notes 

4 

with the 

exception of wild 

animals 

< 0,01 units/g 


< 0,5 units/g 

< 0,02 units/g

Radionuclides: 

Cesium-137 

Stronsium-90 

Microbiological indicators 

Index 

Product group 

1 

1.1.1.1. 

Meat 

(from all kinds 

of animals 

industrially 

grown for 

slaughter): 

- fresh 

(“parnoye”) 

meat in 

carcasses, 

semicarcasses, 

Not to 

exceed 

QAMAAO 

, CFU/g, 

2 

10 

Pesticides: 

Hexachlorinecyclohexan 

(α β γisomers) 

DDT and its 

metabolites 

Mass of the product (in 

grams), where the 

following is not 

permitted 

E coli 

group 

bacteria 

(ECGB) 

/(coliforms) 

3 

1,0 

Pathogens 

including 

Salmonella 

e 

4 

25 

0,1 

0,1 

160 

320 

160 

50 

100 

200 

Yeast 

CFU/g 

Not to 

exceed 

5 

- 

- 

Bk/kg, 

boneless meat 

Bk/kg, 

boneless dear meat, 

boneless wild 

animals meat 

Bk/kg, bones 

(all kinds) 

Bk/kg, 

boneless meat 

Bk/kg, 

boneless dear meat, 

boneless wild 

animals meat 

Bk/kg, bones 

(all kinds) 

Mould 

CFU/g 

Not to 

exceed 

6 

- 

- 

Notes 

7 

Sampling 

from deep 

tissue 

L. 

monocytog 

enes in 25 

grams are

quartercarcasses, 

cuts 

- chilled and 

lightly frozen 

meat in 

carcasses, 

semicarcasses,quartercarcasses, 

cuts 

1.1.1.2. 

Frozen meat 

from animals 

industrially 

grown for 

slaughter: 

- meat in 

carcasses, 

semicarcasses,quartercarcasses, 

cuts 

- units from 

meat with 

bones, 

boneless 

meat, 

tendonless 

meat 

- meat paste 

after 

secondary 

meat 

separation 

from bones of 

slaughtered 

animals 

1.1.1.3. 

Boneless 

meat ready-tocook 

products 

1 10 3 

1 10 4 

5 10 5 

5 10 6 

0,1 

0,01 

0,001 

0,0001 

25 

25 

25 

25 

- 

- 

- 

- 

- 

- 

not 

permitted 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted, 

sampling 

is carried 

out without 

surface 

flambing

and cuts 

(chilled, lightly 

frozen and 

frozen), 

including 

marinated 

products: 

-large pieces 

- small pieces 

1.1.1.4. 

Ready-to-cook 

products from 

minced meat 

(chilled and 

frozen): 

-including 

items in bread 

crumbs 

- ready-tocook 

products 

covered with 

dough or with 

fillings 

(cabbage 

leaves filled 

with minced 

meat, zucchini 

filled with 

minced meat) 

- minced meat 

from beef, 

pork and from 

other 

slaughtered 

animal meat 

1.1.1.5. 

Meat and 

bone ready-to- 

5 10 5 

1 10 6 

5 10 6 

2 10 6 

5 10 6 

0,001 

0,001 

0,0001 

0,0001 

0,0001 

25 

25 

25 

25 

25 

- 

- 

- 

- 

- 

- 

- 

500* 

500* 

- 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted; 

* for readyto-cook 

items in 

bread 

crumbs 

with “best 

before” 

date 

exceeding 

1 month 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted; 

for ready- 

to-cook 

items with 

“best 

before” 

date 

exceeding 

1 month 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

L.

cook products 

(large pieces, 

portions, small 

pieces) 

Index 

Product group 

5 10 6 

1 

1.1.2. 

Chilled and frozen 

offal from 

slaughtered animals 

(liver, kidney, tongue, 

brains, heart), pork 

skin, edible blood 

and processed blood 

items 


Index 

Product 

group 

1 

1.1.2.1. 

Chilled 

and frozen 

offal from 

slaughtere 

d animals 

in units, 

pork skin 

1.1.2.2 

Cooking 

blood 

1.1.2.3 

.Processe 

d blood 

items 

- food 

Not to 

exceed 

QAMAAO, 

CFU/g, 

2 

- 

5 10 5 

2,5 10 4 

0,0001 25 - - monocytog 

enes in 25 

grams are 

not 

permitted 

Indicators 

2 

Toxic elements: 

Lead 

Arsenic 

Cadmium 

Mercury 

Antibiotics, 

pesticides and radionuclides 

0,6 

1.0 

1.0 

0,3 

1.0 

Not to exceed 


mg/kg 

3 

0,1 

0,2 

According to p.1.1.1. 

Mass of the product (in grams), where 

the following is not permitted 

E coli 

group 

bacteria 

(ECGB) 

/(coliforms 

3 

- 

0,1 

0,1 

Sulfitereducing 

Clostridiae 

4 

- 

1.0 

1.0 

Pathogens 

including 

Salmonella 

e 

5 

25 

25 

25 

6 

Kidneys 

Kidneys 

Kidneys 

Mould 

CFU/g 

Not to 

exceed 

- 

- 

- 

Notes 

4 

7 

Notes 

Sampling 

by frozen 

unit 

flambing; 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

S.aureus 

in 1 gram 

are not 

permitted 

S.aureus 

and

albumin 

- dry 

plasma 

concentrat 

e (dry 

blood 

serum 

concentrat 

e) 

Index 

Product group 

5 10 4 

1 

1.1.3 Raw fat from 

beef, pork, mutton 

etc from slaughtered 

animals (chilled, 

frozen, hard pork fat 

and 

its products) 

1.1.4. Sausage 

products ***, items 

from meet of all kinds 

of slaughtered 

animals, culinary 

items 

from meet 

Index 

Product group 

1.1.4.1. 

Raw smoked and 

raw dried sausage 

and products from 

slaughtered animals, 

including sausage 

cut and packed 

under vacuum 

1.1.4.2. 

Semi-smoked and 

cooked-smoked 

0,1 

1.0 

25 

Indicators 

Not to exceed 


mg/kg 

2 

3 

See section “Raw oil and fat produce” 

p.1.7.4. 


Lead 

Arsenic 

Cadmium 

Mercury 

Benzapiren 

Antibiotics, 

pesticides, Radio- 

nuclides 

Nitrozamines: 

The total of NDMA 

and NDEA 

Not to 

excee 

d 

QAMA 

AO, 

CFU/g 

- 

- 

0,5 

0,1 

0,05 

0,03 

0,001 

According to 1.1.1 

0,002 

0,004 

Microbiological indicators: 

Mass of the product (in grams), where the 

following is not permitted 

(ECGB) 

/(coli- 

forms 

0,1 

1,0 


Clostridia 

e 

0,01 

0,01 

S. 

aureus 

1,0 

1,0 

- 

Proteus in 

1 gram are 

not 

permitted 

Notes 

4 

For smoked items 


Pathogens 

including 

Salmonella 

e 

25 

25 

Notes 

E-coli – not 

permitted in 

1 gram; 

L. 

monocytoge 

nes in 25 

grams are 

not 

permitted 

L. 

monocytoge 

nes in 25

sausage grams are 

not 

1.1.4.3. 

- 

1,0 0,1 1,0 25 

permitted 

L. 

Cooked-smoked and 

monocytoge 

semi-smoked 

nes in 25 

sausage with “best 

grams are 

before” date” t 

not 

exceeding 5 days, 

including sausage, 


under vacuum, 

under the conditions 

of modified 

atmosphere 

1.1.4.4. 

Cooked sausagetype 

products 

(sausage, sausages, 

permitted 

thick sausages, 

meat loaves) 

- of the highest and 1 10 

first grades 

- of the second 

grade 

3 

2,5 1 

0 3 

L. 

monocytoge 

1,0 0,01 1,0 25 nes in 25 

grams are 

not 

1,0 0,01 1,0 25 permitted in 

sausages 

and thick 

sausages 

1.1.4.5. 

Cooked sausage 

with added 

preservatives, 

including 

delicatessen 

sausage 

1.1.4.6. 

Cooked sausagetype 

products with 

“best before” date” 


including products, 


under vacuum, 


of modified 

atmosphere 

1.1.4.7. 

Cooked meat 

products: ham, pork 

and beef rolls, 

pressed pork and 

beef, bacon, pig 

head pressed meat, 

formed 

mutton 

1.1.4.8. 

Smoked-cooked 

meat products: - 

ham, rolls, pork side, 

1 10 3 

1 10 3* 

1 10 3 

1 10 3 

1,0 

1,0 

1,0 

1,0 

0,1 

0,1 

0,1 

0,1 

1,0 

1,0 

- 

- 

25 

25 

25 

25 

* items intended 

for ready-to-use 

cuts - 

2,5 10 3

pork breast, neck, 

pork fillet, wrapped 

pork 

filled 

- cheek, lower part 

the 

leg 

1.1.4.9. 

Smoked-baked and 

baked 

meat products 

1.1.4.10. 

Cooked, baked and 

smoked-baked 

products with “best 

before” date” 


including products, 


under vacuum, 


of modified 

atmosphere 

1.1.4.11. 

Ready-to-eat fastfrozen 

meat dishes: 

- from meat portion 

cuts from all types of 

slaughtered animals 

(without sauces), 

fried and boiled 

-from minced meat 

with sauces; pa 

ncakes (blini) with 

meat or offal filling 

Index 

Product group 

1 

1.1.5. 

Meat products with 

offal (pвtй, liver 

sausage, zeltz, aspic 

with meat etc.) and 

blood. Boiled items 

with offal and blood: 

sausage, aspic meat 

(meat loaves, 

sausage, aspic with 

meat, liver sausage, 

aspic 

dishes) 

Index 

Not to 

1 10 3 

1 10 3 

1 10 3* 

1 10 4 

2 10 4 

1,0 

1,0 

1,0 

0,01 

0,01 

Indicators 

2 

Toxic 

Elements: 

Benzapirens 

And nitrozamines: 

Antibiotics, 

Pesticides 

And 

Radio-nuclides: 

0,1 

0,1 

0,1 

- 

- 

- 

- 

1,0 

0,1 

0,01 

25 

Not to exceed 


mg/kg 

3 




25 

25 

25 

25 



* items intended 

for ready-to-use 

cuts - 

2,5 10 3 

Enterococcus not 

to exceed 

1 10 3 

QAMAAO, 

CFU/g 


to exceed 

1 10 3 

QAMAAO, 

CFU/g 

Notes 

4

Product group 

1 

1.1.5.1. 

Blood 

sausage 

1.1.5.2. 

Zeltz (thick 

sausage 

made from 

rough pieces 

of meat mixed 

with 

aspic) 

1.1.5.3. 

Liver 

sausage 

exceed 

QAMAAO, 

CFU/g, 

2 

3 

2 10 

2 10 3 

2 10 3 

(ECGB) 

/(coliforms 

3 

1,0 

1,0 

1,0 



Clostridiae 

4 

0,01 

0,1 

0,01 

S. 

aureus 

-* 

-* 

5 

-* 

Pathogens 

including 

Salmonellae 

6 

25 

25 

25 

Notes 

7 

* for items 

with ”best 

before” 

date 

exceeding 

2 days: 

S.aureus 

in 1,0 

grams are 

not 

permitted; 


Clostridiae 

in 1,0 

grams are 

not 

permitted 

* 

S.aureus 

in 1,0 

grams are 

not 

permitted 

* for items 

with ”best 

before” 

date 

exceeding 

2 days: 

S.aureus 

in 1,0 

grams are 

not 

permitted; 


Clostridiae 

in 1,0 

grams are 

not 

permitted

1.1.5.4. 

Pвtй from liver 

and (or) meat, 

including 

items covered 

with 

membrane 

1.1.5.5. Jellied 

meat products 

(aspics with 

meat, thick 

aspics with 

meat, nontransparent 

aspics with 

meat 

Index 

Product group 

1 

1.1.6. 

Canned meat, 

canned meat and 

vegetables*** 

1 10 3 

2 10 3 

1,0 

0,1 

Indicators 

2 


Lead 

Arsenic 

Cadmium 

Mercury 

Tin 

Chromium 

Pesticides**: 

Hexachlorinecyclohexane 

(α, β, γ- 

isomers) 

DDT and its 

metabolites 

0,1 

0,1 

0,5 

1,0 

0,1 

-* 

0,1 

Not to exceed 


mg/kg 

3 

0,05 

0,1 

0,03 

200,0 

0,5 

0,01 

0,1 

25 

25 

* for items 

with ”best 

before” 

date 

exceeding 

2 days: 

S.aureus 

in 1,0 

grams are 

not 

permitted; 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

for items 

with ”best 

before” 

date 

exceeding 

2 days: 

S.aureus 

in 1,0 

grams are 

not 

permitted; 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

Notes 

4 

for canned meat in 

assembled tin cans 






assembled 

tin cans

Index 

Product group 

1.1.6.1. 

Pasteurized canned 

products: 

-from beef and pork 

- chopped ham and 

“ lubitelskaya” ham 

1.1.6.2. 

Sterilized canned 

food from pork, 

horse meat, etc.: 

natural 

- with grain and 

vegetable additions 

Index 

Product group 

1.1.8.1. 

Dry food concentrates 

from 

meat or offal 

Index 

Product group 

1 

1.1.9. 

Poultry meat, 

including chilled, 

lightly frozen and 

frozen ready-to-cook 

products and cuts (all 

kinds of poultry raised 

to be slaughtered, wild 

birds) 

Nitrozamines: 


and 

NDEA 

Nitrates: 

0,002* 

200 

Radio-nuclides: According to p.1.1.1 


*for canned products 

with sodium nitrite 

added 

Canned meat and 

vegetables 

Must comply with the requirements for industrial sterility for group «_» 

canned food in accordance with Attachment 8 to these Sanitary 

Rules 

Must comply with the requirements for industrial sterility for group 

«A» canned food in accordance with Attachment 8 to these Sanitary 

Rules 

Not to 

exceed 

QAMAAO 

, CFU/g, 

2,5 10 4 


Indicators 

2 


Lead 

Arsenic 

Cadmium 

Mercury 

Antibiotics: 

Levomitsetyn 

Tetracycline group 

Mass of the product (in 

grams), where the 

following is not 

permitted 

(ECGB) 

/(coliforms 

1,0 

Pathogen 

s 

including 

Salmonell 

ae 

25 

Not to 

exceed 

permitted 

levels, 

Mg/kg 

3 

0,5 

0,1 

0,05 

0,03 

not 

permitted 

not 

Mould 

CFU/g 

Not to 

exceed 

Notes 

100 

4 

Notes 

With the exception of wild 

birds 

< 0,01units/g 

< 0,01 units/g

Index 

Product group 

1 

1.1.9.1. 

Poultry 

carcasses and 

poultry meat 

- chilled 

- frozen 

- packed, 

chilled, lightly 

frozen, frozen 

1.1.9.2. 

Natural readyto-cook 

products 

and cuts: 

- meat and bone 

items, boneless 

items without 

bread crumbs 

- meat and bone 

items, boneless 

items in bread 

crumbs, with 

spices, with 

sauce, 

marinated 

- boneless 

pieces of meat 

in units 

Grizyn 

Batsitratsyn 

Pesticides**: 


(α, β, γisomers) 

DDT and its metabolites 


Cesium-137 

permitted 

not 

permitted 

not 

permitted 

0,1 

0,1 

180 

< 0,5 units/g 


Bk/kg 

Stronsium-90 

80 Bk/kg 


Not to exceed Mass of the product (in grams), 

QAMAAO, 

CFU/g, 

where the following is not permitted 

(ECGB) Pathogens 

/(coliforms including 

Salmonellae 

2 

3 

4 

1 10 4 

1 10 5 

5 10 5 

1 10 5 

5 10 5 

1 10 6 

- 

- 

- 

- 

- 

- 

25 

25 

25 

25 

25 

25 

Notes 

5 

Sampling is 

carried out from 

deep muscle 

tissue; 

L. 

monocytogenes 

in 25 grams are 

not permitted 

L. 

monocytogenes 


not permitted 

L. 

monocytogenes 


not 

permitted 

L. 

monocytogenes 


not permitted 

L. 

monocytogenes 


not permitted 

L. 

monocytogenes 

in 25 grams are

1.1.9.3. 

Chopped poultry 

meat ready-tocook 

products 

(chilled, lightly 

frozen, frozen): 

-covered with 

dough 

-covered with 

natural 

membrane, 

including raw 

spicy sausages 

(‘kupati”) 

- in bread 

crumbs and 

without bread 

crumbs 

1.1.9.4. 

Chilled and 

frozen in units 

mechanically 

separated 

poultry meat, 

separated 

bones, frozen 

ready-to-cook 

bone 

items 

1.1.9.5. 

Poultry skin 

Index 

Product group 

1.1.10. 

Offal, ready-to-cook 

products from offal 

Index 

Product group 

1.1.10.1. 

Offal, ready-tocook 

products 

1 10 6 

1 10 6 

1 10 6 

1 10 6 

1 10 6 

Indicators 


Lead 

Arsenic 

Cadmium 

Mercury 

0,0001 

- 

- 

- 

- 

0,6 

1,0 

0,3 

0,1 

25 

25 

25 

25 

25 

Not to exceed 


Mg/kg 

Antibiotics, 

According to p. 1.1.9. 

Pesticides and 

Radio-nuclides 


Not to exceed 

QAMAAO, 

CFU/g, 

Mass of the product (in grams), 

where the following is not permitted 

(ECGB) 

/(coliforms 

Pathogens 

including 

Salmonellae 

not permitted 

L. 

monocytogenes 


not permitted 

L. 

monocytogenes 


not permitted 

L. 

monocytogenes 


not 

permitted 

L. 

monocytogenes 


not permitted 

L. 

monocytogenes 


not permitted 

Notes 

Notes 

L. 

monocytogenes 

in 25 grams are

from offal 

Index 

Product group 

1.1.11. 

Sausage items, 

smoked items, 

culinary items with 

poultry meat 

Index 

Product group 

1 

1.1.11.1. 

Raw dried and 

raw smoked 

sausage items 

1.1.11.2. 

Raw dried and 

raw smoked 

sausage 

items, cut and 

packed under 

vacuum, 

under 

conditions of 

modified 

atmosphere 

1.1.11.3. 

Semi-smoked 

sausage items 

- cut and 

packed under 

vacuum, 

1 10 6 

Not to 

exceed 

QAMAAO 

, CFU/g, 

2 

- 

- 

- 

- 

Indicators 


Lead 

Arsenic 

Cadmium 

Mercury 

Benzapiren 

Nitrozamines: 


and 

NDEA 

Antibiotics, 



- 25 not permitted 

0,5 

0,1 

Not to exceed 


Mg/kg 

0,05 

0,03 

0,001 

0,002 

0,004 




(ECGB) 

/(coli- 

forms 

3 

0,1 

0,1 

1,0 

1,0 


Clostridiae 

4 

0,01 

0,1 

0,01 

0,1 

S. 

aureus 

5 

1,0 

1,0 

1,0 

1,0 

Pathogens 

including 

Salmonella 

e 

6 

25 

25 

25 

25 

Notes 



Notes 

7 

E.coli in 1,0 

gram are not 

permitted 

L. 

monocytoge 

nes in 25 

grams are 

not 

permitted 

E.coli in 1,0 

gram are not 

permitted 

L. 

monocytoge 

nes in 25 

grams are 

not permitted

under 

conditions of 

modified 

atmosphere 

1.1.11.4. 

Cooked 

sausage items 

(sausage, 

meat loaves, 

sausages, 

thick 

sausages, 

rolls, ham, 

etc.) 

1.1.11.5. 

Cookedsmoked 

sausage 

1.1.11.6. 

Poultry 

carcasses and 

parts of 

carcasses, 

baked, 

cooked-baked 

and smoked 

items 

1.1.11.7. 

Poultry 

carcasses and 

parts of 

carcasses, 

raw smoked 

and raw dried 

items 

1.1.11.8. 

Culinary items 

from minced 

meat 

1.1.11.9. 

Ready-to-eat 

poultry meat 

frozen dishes: 

- fried, boiled 

- from minced 

meat with 

sauces and/or 

garnish 

Index 

Product group 

1.1.12. 

Meat products with 

poultry offal, skin 

(pвtй, liver sausage, 

etc.) 

1 10 3 

- 

1 10 3 

1 10 3 

1 10 3 

1 10 4 

2 10 4 

1,0 

1,0 

1,0 

1,0 

1,0 

0,1 

0,1 

Indicators 

Toxic elements 

Benzapiren and 

Nitrozamines 

0,1 

0,1 

0,1 

0,1 

0,1 

- 

- 

1,0 

1,0 

1,0 

1,0 

1,0 

1,0 

1,0 

25 

25 

25 

25 

25 

25 

Not to exceed 


Mg/kg 

According to p. 

1.1.10. 


25 

For 

sausages 

and thick 

sausages L. 

monocytoge 

nes in 25 

grams are 

not permitted 

E.coli in 1,0 

gram are not 

permitted 

L. 

monocytoge 

nes in 25 

grams are 

not 

permitted 

Enterococcu 

s – not more 

than 1 10 4 

Enterococcu 

s – not more 

than 1 10 4 

Notes

Index 

Product group 

1 

1.1.12.1. 

Meat pвtй, 

including meat 

pвtй with 

poultry offal 

1.1.12.2. 

Poultry liver 

pвtй 

1.1.12.3. 

Jellied poultry 

items: zeltz, 

aspic, etc. 

including 

assorted 

jellied items 

using 

slaughtered 

animal 

meat 

1.1.12.4. 

Liver sausage 

from poultry 

meat and offal 

Not to 

exceed 

QAMAAO 

, CFU/g, 

2 

Index 

Product group 

1 

1.1.13. 

Canned poultry 

meat, canned poultry 

meat and 

vegetables, 

including canned 

pвtй and canned 

ready-to-use minced 

meat 

2 10 3 

5 10 3 

2 10 3 

2 10 3 

Antibiotics, 







(ECGB) 

/(coli- 

forms 

3 

1,0 

1,0 

1,0 

1,0 

Indicators 

2 


Lead 

Arsenic 

Cadmium 


Clostridiae 

4 

0,1 

0,1 

0,1 

0,1 

0,5 

0,6 

1,0 

0,1 

1,0 

S. 

aureus 

5 

1,0 

0,1 

0,1 

0,1 

Not to exceed 


mg/kg 

3 

0,05 

0,3 

0,1 

Pathogen 

s 

including 

Salmonell 

ae 

6 

25 

25 

25 

25 

Notes 

7 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

L. 

monocytog 

enes in 25 

grams are 

not 

permitted 

Notes 

4 

for canned pвtй 





for canned meat in

Mercury 

Tin 

Chromium 

Pesticides**: 

Hexachlorinecyclohexane 

(α, β, γ- 

isomers) 

DDT and its 

metabolites 

Nitrozamines: 


and 

NDEA 

Nitrates: 

0,03 

0,1200,0 

0,5 

0,01 

0,1 

0,002 

200 

Antibiotics, 

According to p.1.1.9 




Index 

Product group 

1.1.13.1. 

Pasteurized canned poultry meat 

1.1.13.1. 

Sterilized canned poultry meat with 

and without vegetables, including 

pвtй 

Index 

Product group 

1.1.14. 

Poultry meat 

products after 

sublimation and heat 

drying 

1 

Index 

Product group 

Indicators 



for canned pвtйfor 

canned pвtй in 


for canned pвtй in 

assembled 

tin cans 

Canned meat and 

vegetables 

Must comply with the requirements for industrial sterility 

for group «_» canned food in accordance with 

Attachment 8 to these Sanitary Rules 

Must comply with the requirements for industrial sterility 

for group «A» canned food in accordance with 

Attachment 8 to these Sanitary Rules 

Not to exceed 


mg/kg 


Nitrozamines: According to p. 

The total of NDMA 1.1.13 

and 

NDEA 

Antibiotics, 


Pesticides and 1.1.19 



Not to 

exceed 

QAMAAO 

, CFU/g, 

2 



(ECGB) 

/(coliforms 

3 

S. aureus 

4 

Notes 

Recalculated for the 

source product 

taking into 

consideration the dry 

product content in 

the source product 

and in the finished 

product 

Pathogens 

including 

Salmonella 

e 

5 

6 

Notes

1.1.14.1. 

Chicken minced 

meat dried by 

sublimation 

1.1.14.2. 

Chicken minced 

meat dried by heat 

1.1.14.3. 

Dried poultry meat 

items 

Index 

Product group 

1 

1.1.15. 

Eggs and liquid egg 

products (mixed 

liquid whites and 

yokes, egg white, 

egg yoke) 

Index 

Product group 

1.1.15.1. 

Dietary chicken egg, 

quail egg 

1 10 4 

5 10 3 

1 10 4 

Indicators 

2 


Lead 

Arsenic 

Cadmium 

Mercury 

Antibiotics: 

Levomitsetyn 

Tetracycline group 

Streptomitsyn 

Batsitratsyn 

0,01 

0,1 

0,1 

Pesticides **: 


(α β γisomers) 

DDT and its 

metabolites 


Cesium-137 

Stronsium-90 

Not to 

exceed 

QAMAAO, 

CFU/g, 

1 10 2 

1,0 

0,1 

0,01 

Not to exceed 


Mg/kg 

3 

0,3 

0,1 

0,01 

0,02 

not permitted 

not permitted 

not permitted 

not permitted 

0,1 

0,1 

80 

50 


25 

25 

25 

Proteus in 

1 gram are 

not 

permitted 

Proteus in 

1 gram are 

not 

permitted 

Proteus in 

1 gram are 

not 

permitted 

Notes 

4 

< 0,01units/g 


< 0,5 units/g 


Bk/kg 

Bk/kg 



(ECGB) 

/(coliforms 

0,1 

S. 

aureus 

- 

Proteus 

- 

Pathogens 

including 

Salmonellae 

5 by 25* 

Notes 

* testing is 

carried out 

in yokes

1.1.15.2. 

Table chicken egg 

eggs of other birds 

1.1.15.3. 

Liquid egg products: 

- egg omelet mixture, 

filtered, pasteurized 

eggs 

- frozen items: mixed 

egg whites and yokes, 

egg whites, yokes, 

including items with 

salt, sugar, omelet 

mixtures 

Index 

Product group 

1 

1.1.16. 

Dry eggs products 

(egg powder, dry 

whites, dry yokes,) 

Index 

Product group 

1.1.16.1. 

Egg powder, mixed 

egg whites and yokes 

for 

enteric nutrition 

1.1.16.2. 

Mixed egg whites and 

yokes, dry egg whites 

and egg yokes, omelet 

mixtures 

1.1.16.3. 

egg products dried by 

sublimation: 

- yoke 

- egg whites, albumin 

5 10 3 

1 10 5 

5 10 5 

Indicators 

2 


Lead 

Arsenic 

Cadmium 

Mercury 

Antibiotics, 



Not to 

exceed 

QAMAAO, 

CFU/g, 

5 10 4 

1 10 5 

5 10 4 

0,01 

0,01 

0,1 

3,0 

0,6 

0,1 

0,2 

- 

1,0 

1,0 

- 

1,0 

1,0 

Not to exceed 


Mg/kg 

3 


1.1.15 


5 by 25* 

25 

25 



(ECGB) 

/(coliforms 

0,1 

0,1 

0,01 

S. 

aureus 

1,0 

1,0 

1,0 

Proteus 

1,0 

1,0 

- 

Notes 

4 

* testing is 

carried out 

in yokes 



taking into 





product 

Pathogens 

including 

Salmonellae 

25* 

25* 

25 

Notes

Index 

Product group 

1 

1.1.17 

Dry eggs white 

(albumin) 

1 10 4 

0,1 1,0 - 25 

Indicators 

Not to exceed 


Mg/kg 

2 


3 

Lead 

Arsenic 

Cadmium 

Mercury 

Antibiotics, 



0,5 

0,2 

0,05 

0,03 


1.1.15 

Notes 

4 



taking into 





product 

----------------------------------------- 

* When employing chemical methods to determine Gryzin, Batsitrasyn and Tetracycline group 

antibiotics, calculation of their actual content is carried out based on the standard activity. 

** It is necessary to monitor residual quantities of the pesticides that have been used to produce 

foodstuff raw material (see p.p. 3.12., 3.13) 

*** To calculate safety indices for sausage items and canned meat and vegetables it is necessary to 

take into account the basic raw material in reference to both mass fraction and the permitted levels of 

the contaminants subject to regulations. 

Note: 

****The highest level does not apply to products containing less than 1% fat; 

- Hereinafter referred to as dioxins are the sum of polychlorinated dibenzo-p-dioxins (PCDDs) and 

polychlorinated dibenzofurans (PCDF) and are expressed as the sum of toxic equivalents (TEQ) on a 

scale of WHO (WHO-TEFs):

Toxic equivalent (WHO scale) 

Congener value of TE 

dibenzo-p-dioxins (PCDDs) 

2,3,7,8-tetrahlordibenzodioksin 1 

1,2,3,7,8-pentahlordibenzodioksin 1 

1,2,3,4,7,8-geksahlordibenzodioksin 0,1 



1,2,3,4,6,7,8-geptahlordibenzodioksin 0,01 

Oktahlordibenzodioksin 0,0001 

dibenzofurans (PCDF) 

2,3,7,8-tetrahlordibenzofuran 0,1 

1,2,3,4,7,8-geksahlordibenzofuran 0,1 




1,2,3,4,6,7,8-geptahlordibenzofuran 0,01 

Oktahlordibenzofuran 0,0001 

(Note innovations and changes in N 10, ratified. Resolution of the the Russian Federation Chief State 

sanitary from 16.07.2008 N 43) 

-------------------------------- 

1 ng TEQ means that it is a mixture of PCDDs and PCDFs, which corresponds to 1 ng 2,3,7,8- 

TCDD.

group products 

1.2.1. 

Milk, cream and thermal treatment 

products buttermilk, whey, liquid dairy 

products, for example: yogurt, cream, 

beverages on milk base. 

1.2. Milk and dairy products 

Indicators Not to exceed 


mg / kg (l), not 

more 

Notes 

1 2 3 4 

Toxic 

elements: 

Lead 

Arsenic 

Cadmium 

mercury 

Mycotoxins: 

Aflatoxin Ml 

Antibiotics 

: 

levomitsetin 

tetracycline 

Group 

streptomycin 

penicillin 

Inhibiting 

substance: 

Pesticides : 

geksahlortsiklo -- 

hexane 

(Alpha -, beta -, 

gamma - isomer) 

DDT and its 

metabolism 

0.1 

0.05 

0.03 

0.005 

0.0005 

not allowed 

not permitted 

not allowed 

not allowed 

not permitted 

0.05 

1.25 

0.05 

1.0 

Radionuclide: 

Cesium -137 

Strontium -90 

100 

25 

Bq / kg 

the same 

Dioxins : 0.000003 (In equivalent fat) 

Меламин не допускается

1.2.1.4. Milk melted 2,5 x 1 EZ 1.0 25 

1.2.1.5. 

Milk and cream sterilizovannne 

The index of 

group 

products 

monocytogenes in 25 

cm3 not allowed 

Should meet requirements industrial sterility for sterilized 

milk and cream in Consumer packaging according to the Under 

Annex 8 in these sanitary Rules 

(in the version. Additions and changes N 2, ratified with a decision of Resolution of the Russian 

Federation Chief State sanitary from 15.04.2003 N 41) 

Number of milk 

acid 

microorganisms 

milk Koe/cm3(g) BGKP (if - 

conformal) 

Mass of product (g 

cm3), in which is not allowed 

S. 

aureus 

Pathogenic 

Including 

Salmonella 

Yeast, 

mold 

Koe / cm3 

(g) not 

more 

1 2 3 4 5 6 7 

1.2.1.6. 

Liquid milk 

products, 

including yogurt, 

with 

expiry dates not 

more than 72 

hours. 

1.2.1.7. 

Liquid milk 

products, 

including yogurt, 

with expiry dates 

more than 72 

hours. 

1.2.1.8 Liquid 

milk products 

enriched with 

bifidobacteria 

with expiry dates 

more than 72 

hours 

1.2.1.9. 

Ryazhenka 

-- 0.01 1.0 25 -- 

at least 1 x 

1E7 

at least 1 x 1E7; 

bifidobakteria at 

least 1 x 1E6 

0.1 

1.0 

25 

Yeast -- 50 

mould 

no - 50 

0.1 1.0 25 Yeast -- 50 

mould 

no - 50 

-- 1.0 1.0 25 -- 

Note 

Except on - 

beverages, 

manufactured using 

ferments which 

contain yeast for 

the thermic 

processed products 

which are not under 

any norms 

Except on - 

beverages, 

manufactured using 

ferments which 

contain yeast for 

the thermic 

processed products 

which are not under 

any norms

1.2.1.10. Soured 

cream and 

product to its 

basis 

-- 0.001 

 

1.0 25 Yeast -- 

50 

Index of group 

of products 

Indicators permissible levels, mg / kg, no more Note 

1 2 3 4 

1.2.2. 

cottage cheese, 

Toxicelements: 

curd products Llead 

and milk Arsenic 

albuminous Cadmium 

pastorized Mercury 

Mycotoxins: 

aflatoxin Ml 

Pesticides : 

geksahlortsiklo hexane 

(alpha, beta, gammaisomer) 

0.3 

0.2 

0.1 

0.02 

0.0005 

1.25 

DDT and its metabolism 1.0 idem 

Antibiotics and 

radionuclide 

According to the point 1.2.1 

for the thermic 

processed with expiry 

dates more than 72 

hours 

to convert to fat 


Dioxins : 

(in the version. Additions and changes N 10, ratified. Resolution of the Russian Federation Chief State sanitary 

from 16.07.2008 N 43) 


(in the version. Additions and changes N 2, according the decision of the Russian Federation Chief State sanitary 

from 15.04.2003 N 41) 

The index of 

group 

products 

1.2.2.1. 

cottage cheese 

and curd 

products which 

should expiry 

not more than 

BGKP (co - 

liformn) 

Weight product (g), 

which are not allowed 

S. 

aure-us3 

pathological 

disease as Salmonella 

0.001 0.1 25 -- 

Yeast and 

Mold, cfu / 

g, max 

5 

Примечание

72 hours 

1.2.2.2. 

cottage 

cheese and 

curd products 

which should 

expiry not more 

than 72 

hours,including 

the frozen 

products 

1.2.2.3. 

Curd products 

with a thermic 

process 

1.2.2.4. 

Albumin mass 

from milk 

whey(serum) 


of products 

0.01 0.1 25 Yeast 100 

Mold 

50 

0.01 1.0 25 yeast 

Mold 

50 

0.1 0.1 25 Yeast 100 

mold 50 

Indicators permissible levels, mg / kg, 

no more 

1 2 3 4 

1.2.3. Canned 

milk products 

(milk, cream, 

buttermilk, 

condensed 

serum with 

sugar, 

condensed 

sterilized milk) 

Toxic 

elements: 

lead 

Arsenic 

Cadmium 

Mercury 

tin 

chromium 

0.3 

0.15 

0.1 

0.015 

200,0 

0,5 

Mycotoxins: aflatoxin Ml 0.0005 


Pesticides : 

antibiotics According to the point 1.2.1 

Radionuclide: 

cesium-137 

300 

strontium-90 

100 

Dioxins : 


Note 

KMAFAnM – 

not more than 

1E5 cm3 / g, 

except for 

prod-ucts, 

produced with 

lactic acid 

microflora 

for canned goods in 

detachable tin tares or 

in chromium tares 

bk/kg 

the same 

Melamine Not allowed


(in the version. additions and changes N 2, ratified with a decision of the Russian Federation Chief State 



products 

1.2.3.1. Condensed milk 

sterilized in banks 

1.2.3.2. Condensed milk 

with sugar : 

in consumer packaging 

- In transport containers 

1.2.3.3. Buttermilk, milk 

serum (whey)condensed 

with sugar 

1.2.3.4. Cocoa, natural 

coffee with condesed 

milk and sugar, 

condensed cream with 

sugar 

The index of group 

products 

1.2.4. 

Dry milk 

Products:milk,creams,acid 

milk products, drinks, mixes 

for ice creams, serum, 

buttermilk 

cream 

milk 

KMAFAnM cm3/g 

not more 

Weight product (g), 

which are not allowed 

BGKP(co - 

liformn) 

pathological 

disease as 

Salmonella 

notes 

Must satisfy the requirements of industrial sterility of canned food for the group "A" 

According to Annex 8 regarding the real sanitary rules 

2 x 1E4 1.0 1.0 25 25 

5 x 1E4 1.0 25 

3,5 x 1E4 1.0 25 

Indicators Permissible levels 

mg / kg, no more 

Toxic 

elements, mycotoxins 

and 

antibiotics 

Pesticides : 

Geksahlortsiklo - 

hexane (alpha, beta, 

gamma-isomer) DDT 

and its metabolism 

Radionuclide: 

Cesium-137 

strontium-90 

Note 

according to the point 1.2.1 in terms of 

renewed 

products 

1.25 

1.0 

500 

200 

To convert to 

fat 

Bk / kg same 

Dioxins : to 1.2.1 

not allowed


(in the version. additions and changes N 2, ratified. the Russian Federation Chief State sanitary from 

15.04.2003 N 41) 

The index group 

products 

KMAFAnM, 

CFU / g, not 

more 

Mass product (g) in which is not allowed Note 

BGKP 

(coliform) 

- 

S. 

aureus 

pathological 


1 2 3 4 5 6 

1.2.4.1. entire Dried cow's 5 x 1E4 

milk 

0.1 1.0 25 

1.2.4.2. Skimmed dry milk: 

– for a direct use 

– for industrial treatment 

1.2.4.3. 

Drinks with dry milk 

1.2.4.4. Cream powder 

and cream powder with 

sugar 

1.2.4.5. Serum with dried 

milk 

5 x 1E4 

1 x 1E5 

0.1 0.1 1.0 1.0 25 25 

1 x 1E5 0.01 1.0 25 mold-not more 

than 50 cm3 / 

g 

7 x 1E4 0.1 1.0 25 

1 x 1E5 0.1 1.0 25 yeast - no 

more than 50 

cm3 / g, mold, 

not more than 

100 cm3 / g 

1.2.4.6.Dried Buttermilk 5 x 1E4 0.1 1.0 25 yeast - no 

more than 50 

cm3 / g, mold, 

not more than 

100 cm3 / g 


products 



1 2 3 4 

Note

1.2.5. 

Concentrates of milk 

proteins, casein 

casein 

products,hydrolysis of 

milk proteins 

1.2.6. Cheeses( 

hard,semi-hard, soft, 

brine and melted) 

See "other products", paragraph 1. 9.2 

Toxic 

elements: 

Lead 

Arsenic 

Cadmium 

Mercury 

Mycotoxins and 

antibiotics 

Pesticides 

Radionuclide: 

Cesium-137 

Strontium-90 

Dioxins : 

0.5 

0.3 

0.2 

0.03 

according to the point 

1.2.1 


1.2.2 

50 

100 


1.2.1 

Bk / kg 

same quantity 

(in the version. additions and changes N 10, ratified with a decision of the Russian Federation Chief 

State Sanitary from 16.07.2008 N 43) 


(in the version. additions and changes N 2, ratified with a decision of the Russian Federation Chief 

State sanitary from 15.04.2003 N 41) 


products 

KMAFAnM, 

CFU(cm3) / g, 

max 

Mass product (g, cm3) in which is not 

allowed 

BGKP (if - 

conformal) 

pathological 

disease as 

Salmonella 

1 2 3 4 5 

1.2.6.1., 

Cheeses( 

hard,semi-hard, 

soft, brine and 

melted) 

1.2.6.2. Melted 

cheeses 

- without fillers and 

- with fillers 

Note 

-- 0.001 25 S. aureus not 

more than 500 CFU / g 

L. monocyto 

genes in 25 g is 

not allowed 

5 x 1EZ 

1 x 1E4 

0.1 

0.1 

25 

25 

mold no more than 50 

CFU / g, yeast no more 

than 50 CFU / g 

mold no more than 100 

CFU / g, yeast no more 

than 100 CFU / g


products 



1 2 3 4 

1.2.7. 

Ice creams with a 

milk base 

Toxic elements, mycotoxins and 

antibiotics and radionuclide 

According to the point 

1.2.1 

pesticides According to the point 

1.2.2 


(in the version. additions and changes N 2, ratified.with a decision of The Russian Federation Chief State 

sanitary physician from 15.04.2003 N 41) 

Index, a group of 

products 

1.2.7.1. 

Tempered ice 

creams 

1.2.7.2. Soft ice 

cream 

1.2.7.3. Liquid 

mixtures 

soft ice cream 

1.2.7.4. Dry 

mixtures soft ice 

cream 


products 

1.2.8. Butter 

cow 

KMAFAnM, 

CFU / SMZ 

g), not more 

Mass product (g, cm3), in which is not allowed 

BGKP (if - 

conformal) 

S. aureus 

pathological 

disease as 

Salmonella 

Note 

notes 

1 x 1E5 0.01 1.0 25 L. monocy - 

togenes in 

25 g is not allow 

1 x 1E5 0.1 1.0 25 same 

3 x 1E4 0.1 1.0 25 same 

5 x 1E4 0.1 1.0 25 same 

Indicators permissible levels 


Note 

See the section " Oil-yielding raw materials and fat products" according to the point 

1.7.6 

Dioxins : 0,000003

(in the version. Additions and changes in N 10, ratified with a decision of the Russian Federation Chief State 

sanitary physician from 16.07.2008 n 43 

1.2.9. 

Fermenting and 

bacterial 

cultivation for the 

production of acid 

milk products, 

acid butter and 

cheese, probiotic 

products 


Lead 

Arsenic 

Cadmium Mercury 

1.0 

0.2 

0.2 

0.03 

(in the version. additions and changes in N 2, ratified with the decision of the Russian Federation Chief State 



(in the version. additions and changes in N 2, ratified with the decision of the Russian Federation Chief State 



products 

quantity of acid 

milk and others 

microorganisms, 

ferment 

KOE,cm3, not 

less 

Mass product (g, cM3), in which it is not allowed 

BGKP 

(coliform) 

S. Aureus pathological 

disease as 

Salmonella 

1 2 3 4 5 6 

1.2.9.1. Ferments 

for kefir 

symbiotic(liquid) 

1.2.9.2 Ferments 

from pure 

cultivations for the 

production of acid 

milk products, acid 

butter products, 

probiotic products: 

- Liquids including 

the frozen ones. 

- Dried 

Note 

-- 3.0 10.0 100 mold not than 5 

CFU / g 

1 x 1 x 1E8 

1 х 1Е9 

10.0 

1,0 0,01 

10.0 1,0 

1,0 

100 

1,0 25 

Mold and yeast is 

not than 5 CFU / g; 

For 

concentrated 

ferments not less 

than 1 x 1E10. 

Mold and yeast 

should not be more 

than 5 CFU / g, for 

concentrated 

ferments not less 

than 1 x 1E10 

(in the version. additions and changes N 2, ratified qwith a decision of the the Russian Federation Chief State 

sanitary from 15.04.2003 N 41)


products 

1.2.10. Nutrient dried 

enviroment(habitat) on 

milk basis for ferments 

cultivation and probiotic 

Microflora 

Indicators permissible levels 


Note 

1 2 3 4 


Lead 

Arsenic 

Cadmium 

Mercury 

Mycotoxins: 

Aflatoxin Ml 

Pesticides : 

geksahlortsiklo - 

hexane 

(alpha, beta 

gamma-isomer) 

DDT and its 

metabolism 

Radionuclide: 

Cesium-137 

strontium-90 

0.3 

1.0 

0.2 0.03 

0.0005 

1.25 

1.0 

160 

80 

to convert to fat 

the same 

Bq / kg 

same 

in the version. additions and changes N 2, ratified qwith a decision of the the Russian Federation Chief State 



(in the version. additions and changes N 2, ratified qwith a decision of the the Russian Federation Chief State 


Index, a group of 

products 

1.2.10.1. 

Nutrient dried 

enviroment(habitat) for 

ferments cultivation and 

probiotic Microflora 


products 

1.2.11. products 

containing milk with nomilk 

components, for 

KMAFAnM, 

CFU / g, 

not more 

Mass product (g), which is not allowed 

BGKP pathological 


(coliform) 

Note 

1 2 3 4 5 

5 x 1E4 0.01 25 sulfitredu-tsiruyuschie 

Clos-nitride in 0,01 g are 

not allowed 

Indicators Dopustimne levels 



mycotoxins, antibiotics 

pesticides radionuclide 

Note 

it has been established with the calculation of the 

amount of no-milk components and their use for 

safety

instance ice-creams 

MICROBIOLOGICAL 

indicators 


1.2.1 -- 1.2.7 

in the version. additions and changes N 2, ratified with a decision of the the Russian Federation Chief 

State sanitary from 15.04.2003 N 41 

As regard the use of chemical methods for the determination of streptomycin, penicillin and 

tetracycline antibiotics groups recount their actual content in units / g which is produced by the activity 

of the standard. 

It is necessary to monitor the residual amounts of pesticides and those that were used in the 

production of food commodities (see § § 3.12, 3.13). 

Note: 

- The highest level it has not to be applied to products containing less than 1% fat; 



scale of WHO (WHO-TEFs): 













1,2,3,7,8- pentaclordibenzofuran 0,05 

- pentaclordibenzofuran 0,5 

1,2,3,4,7,8,- geksahlordibenzofuran 0,1 


1,2,3,7,8,9 - geksahlordibenzofuran 0,1 

2,3,4,6,7,8 geksahlordibenzofuran 0,1 


1,2,3,4,7,8,9 geptahlordibenzofuran 0,01 




1.3. Fish, no-fish trade objects and products made of them 

Index, product Description Permissible levels Comments 

group 

Mg/kg, max. 

1 2 3 4 

1.3.1. Live fish, Toxic elements: 

fresh fish, cooled Lead 

1,0 

Tunny, sword-fish,

fish, frozen fish, 

minced fish, filet, 

meat of sea 

mammals 

Index, 

product 

group 

1.3.1.1.Raw 

and 

fresh fish 

Arsenic 

Cadmium 

Mercury 

2,0 

1,0 

5,0 

0,2 

0,3 

0,6 

0,5 

1,0 

white river 

sturgeon 

Sea fish 

River fish 

Non-predatory 

River fish 

Predatory 

Sea fish 

Tunny, sword-fish, 

white 

sturgeon 

Histamine 

Nitrosamines: 

100,0 Tunny, 

Macherel,salmon 

herring 

NDMA+NDEA 

Pesticides: 

hexachlorcyclohexan (alpha-, 

beta-, gamma-isomers), 


0,003 

0,2 

0,03 

0,2 

0,3 

2,0 

2,4-D acid, its salts and ethers 

0,2 

not allowed 

Polychloride biphenyls 2,0 

Radio-nucleids: 

caesium-137 

strontium-90 

Amount of mesophylic 

aero- and facultative 

anaerobic microorganisms, 

intestinal 

bacillus group 

(coliforms), 

Enterobacteriaceae, 

enterococcus (COE/g, 

max.) 

130 

100 

Microbiological factors 

Product weight (g) presence of the 

following germs is prohibited: 

intestinal S. pathogenic 

pathogenic aureus micro-organisms 

protozoa 

including 

(coliforms) 

Salmonella and 

Listeria 

monocytogenes 

Sea fish, sea 

animals’ meat 

River fish 

Sea fish 

River fish 

Surgeon, 

salmon,herring 

sea animals’ meat 

river fish 

Bk/kg 

The same 

Comments 

1 2 3 4 5 6 

5 х 1Е4 

0,01 

(в ред. Дополнений и изменений N 2, утв. Постановлением Главного государственного 

санитарного врача РФ от 15.04.2003 N 41) 

1.3.1.2. 

cooled fish, 

frozen fish, 

1.3.1.3. 

cooled and 

5 х 1Е5 

0,001 

0,01 

0,01 

25 

25 

V. parahaemolyticus, 

max.100 

COE/g for sea fish 

The same

frozen fish 

products: 

- filet, special 

product 

- minced fish, 

products 

formed of 

minced fish, 

including 

with bread 

components 

- special 

minced fish 

1 х 1Е5 

1 x 1E5 

5 x 1E4 

0,001 

0,001 

0,01 

0,01 

0,01 

0,01 

25 

25 

25 

Index, product group Description Permissible 

levels 

1.3.2. Tinned fish, preserved 

fish 

Index, 

product 

group 


Lead 

Arsenic 

Cadmium 

Mercury 

Tin 

Amount of 

mesophylic aero- 

and facultative 


intestinal 

bacillus group 

(coliforms), 

Enterobacteriaceae, 

enterococcus 

Chrome 

Benzopyrene 

Histamine 

Nitrosamines, 

Pesticides, 

Polychloride biphenyls and 

radionucleids 

Mg/kg, max. 

See section 

1.3.1 

200 

0,5 

0,005 

See section 

1.3.1 

The same; 

Sulphite reducing 

Closdtridies 

0,01 g, 

not allowed in 

vacuum packaged 

products 

The same 

Sulphite reducing 

Closdtridies 

0,01 g, 

not allowed in 

vacuum packaged 

products 

salmonella 

only 

Comments 


Product weight (g) presence of the following germs is 

prohibited: 

coliforms S. 

aureus 

Sulphite 

reducing 

Clostridies 

pathogenic 

micro-organisms 

including 

Salmonella and 

Listeria 

monocytogenes 

For tinned products 

in pre- 

fabricated tins 

For tinned products 

in chrome-plated tins 

for smoked 

products 

Comments

1.3.2.1. 

preserved 

fish, spicy, 

salted, 

special 

salted of 

cut and 

uncut fish 

1.3.2.2. 

preserved 

fish, spicy, 

slightly 

salted, 

special 

salted of: 

- cut fish 

- uncut fish 

1.3.2.3. 

preserved 

cut fish,with 

oil, dressing, 

with or 

without 

garnish 

(including 

salmon with 

oil) 

1.3.2.4. 

preserved 

- fish pastes 

– protein 

pastes 

1.3.2.5. 

preserved 

processed 

fish 

1.3.2.6. 

tinned fish 

in glass, 

aluminium or 

steel tins 

1.3.2.7. 

semipreserved 

fish 

products, 

pasteurized, 

in glass tins 

(COE/g, max.) 

1 х 1Е5 0,01 - 0,01 25 Mould max. 

10 COE/g, 

Yield max. 

100 COE/g 

1 х 1Е5 

5 х 1Е4 

2 х 1Е5 

5 х 1Е5 

1 х 1Е5 

5 х 1Е4 

0,01 

0,01 

0,01 

0,01 

0,1 

1,0 

1,0 

1,0 

1,0 

0,1 

0,1 

1,0 

0,01 

0,01 

0,01 

0,01 

0,1 

1,0 

25 

25 

25 

25 

25 

25 

Mould max. 

10 COE/g, 

Yield max. 

100 COE/g 

The same 

The same 

The same 

The same 

The same 

Shall meet requirements concerning industrial sterility for tinned products, class A, in 

accordance with provisions of 

Appendix 8 of these Sanitary rules 

Shall meet requirements concerning industrial sterility for tinned products, class D, in 

accordance with provisions of 

Appendix 8 of these Sanitary rules


levels 

Mg/kg, max. 

1 2 3 4 

1.3.3. Dried, stockfish, 

smoked and pickled fish, 

coockery and other ready 

products 

-smoked, pickled, salted 

and other fish products 

- Dried, stockfish 

Index, product 

group 

1.3.3.1. 

hot smoked 

fish, including 

frozen 

1.3.3.2. 

cold smoked 

fish: 


Amount of 




intestinal bacillus 

group (coliforms), 

Enterobacteriacea 

enterococcus 

(COE/g, max.) 

1 х 1Е4 

Toxic elements, 

Histamines and 

Polychloride biphenyls 

See section 

1.3.1 

200 

Nitrosamines 0,003 


caesium-137 

strontium-90 

Pesticides: 


beta-, gamma-isomers) 


Benzopyrene 

260 

200 

0,2 

0,4 

2,0 

0,001 

Product weight (g) presence of the following 

germs is prohibited: 

coliform 

s 

1,0 

S. 

aureu 

s 

1,0 

Sulphite 

reducing 

Clostridies 

0,1 

 

pathogenic 


including 

Salmonella 

and Listeria 

monocytogene 

s 

25 

Comments 

in consideration 

of initial product 

and dry 

substances 

content in raw 

material and final 

product 

Bk/kg 

the same 

Cured fish filet, 

herring 

Smoked fish 

Comment 

s 

in 

vacuum 

package

-frozen 

-sliced (nonsliced) 

-cured fish 

filet, cold 

smoked and 

sliced 

- assorted 

fish, 

ham, minced 

fish filet, spicy 

products 

1.3.3.3. 

salted, 

smoked fish 

filet, frozen 

and vacuum 

packed 

1.3.3.4. 

salted, spicy, 

pickled fish: 

uncut 

- cut salted 

and slightly 

salted incl. 

Salmon 

without 

preservatives, 

sliced filet, 

with oil, 

dressing, with 

or without 

garnish 

1.3.3.5. 

stockfish 

1 х 1Е4 

3 х 1Е4 

7,5 х 1Е4 

1 х 1Е5 

5 х 1Е4 

1 х 1Е5 

1 х 1Е5 

5 х 1Е4 

0,1 

0,1 

0,1 

0,01 

0,1 

0,1 

0,01 

0,1 

1,0 

1,0 

1,0 

0,1 

0,1 

- 

0,1 

- 

0,1 

 

0,1 

0,1 

0,1 

0,1 

0,1 

0,1 

1,0 

25 

25 

25 

25 

25 

25 

25 

25 

the 

same 

V. 

parahaem 

o-lyticus, 

max.10 

COE/g for 

sea fish 

the 

same 

V. 

parahaem 

o-lyticus, 

max.10 

COE/g for 

sea fish 

in 

vacuum 

package 

the 

same 

V. 

parahaem 

o-lyticus, 

max.10 

COE/g for 

sea fish 

in 

vacuum 

package 

in 

vacuum 

package 

in 

vacuum 

package 

 

salmonell 

a only 

mould 

max.50 

COE/g, 

yield

1.3.3.6. 

short weight 

dried fish 

1.3.3.7. 

dried fish 

1.3.3.8. 

fish soups, 

dry product to 

be coocked 

1.3.3.9. 

cookery 

products, 

processed: 

- fish and 

minced fish 

products, 

pastes, pate, 

baked, fried, 

cooked, with 

oil, dressing 

etc., with flour 

component 

(pasties, 

pelmeni etc., 

incl. Frozen 

products) 

- multicomponent 

products, 

5 х 1Е4 

5 х 1Е4 

5 х 1Е5 

1 х 1Е4 

5 х 1Е4 

0,1 

0,1 

0,001 

1,0 

0,01 

- 

- 

- 

1,0 

1,0 

1,0 

0,1 

- 

1,0 

1,0 

25 

25 

25 

 

 

max.100 

COE/g 

in 

vacuum 

package 

 

salmonell 

a only 

mould 

max.50 

COE/g, 

yield 

max.100 

COE/g 

in 

vacuum 

package 

 

salmonell 

a only 

mould 

max.50 

COE/g, 

yield 

max.100 

COE/g 

 

salmonell 

a only 

mould and 

yield 

max.100 

COE/g 

in 

vacuum 

package 

 

salmonell 

a only 

mould and 

yield 

max.100 

COE/g 

in

thick soup, 

pilau, snacks, 

stewed 

snacks, 

sea products 

with 

vegetables 

incl. Frozen; 

- jelled 

products, 

galantine, 

jellied fish etc. 

1.3.3.10. 

cookery 

products, 

non- 

processed: 

- fish and sea 

product 

salads without 

dressing; 

- salted fish, 

cut; pate and 

pastes; 

- butter: with 

herring, 

caviar, shrimp 

products etc. 

1.3.3.11. 

coocked and 

frozen 

products: 

- ready frozen 

lunch and 

snack fish 

meals, 

pancakes with 

fish, fish 

stuffing incl. 

In vacuum 

package 

- structurized 

products 

(”crab sticks” 

etc.) 

1.3.3.12. 

mayonnaise 

on the basis 

of fish broth 

5 х 1Е4 

1 х 1Е4 

2 х 1Е5 

2 х 1Е5 

2 х 1Е4 

1 х 1Е3 

- 

0,1 

1,0 

0,01 

0,001 

0,1 

1,0 

0,01 

1,0 

1,0 

0,1 

0,1 

0,1 

1,0 

- 

- 

- 

- 

- 

0,1 

1,0 

- 

25 

25 

25 

25 

25 

25 

25 

vacuum 

package 

 

salmonell 

a only 

 

salmonell 

a only 

Proteus is 

not 

allowed in 

0,1 g of 

the 

product 

the same 

The same 

enterococ 

cus – 1 x 

1E3 

COE/g 

max. 

(in sliced 

and 

served 

products) 

in 

vacuum 

package 

enterococ 

cus – 2 x 

1E3 

COE/g 

max. 

(in minced 

products) 

 

salmonell 

a only 

mould 

max. 10


levels 

Mg/kg, max. 

COE/g, 

yield max. 

100 

COE/g 

Comments 

1 2 3 4 

1.3.4. Fish caviar and 

soft roe and products 

from caviar and soft roe; 

caviar analogues 

Index, 

product 

group 

Amount of 

mesophyli 

c aero- 

and 

facultative 

anaerobic 

microorganism 

s, 

intestinal 

bacillus 

group 

(coliforms 

), 

Enterobac 

teriaceae, 

enterococ 

cus 

(COE/g, 

max.) 


Lead 

Arsenic 

Cadmium 

mercury 

Pesticides: 

hexachlorcyclohexan (alpha-, beta-, 

gamma-isomers), 


Polychloride biphenyls, 

Radio-nucleids 


Product weight (g) presence of the 

following germs is prohibited: 

coliforms S. 

aureus 

Sulphite 

reducing 

Clostridie 

s 

pathoge 

nic 

microorganis 

ms 

including 

Salmone 

lla 

1,0 

1,0 

1,0 

0,2 

0,2 

2,0 

See section 

1.3.1 

Moul 

d, 

COE/ 

g, 

Max. 

Yield, 

COE/g, 

Max. 

Comments 

1 2 3 4 5 6 7 8 9 

1.3.4.1 

Fish soft roe 

and caviar 

(cooled and 

frozen) 

1.3.4.2. 

Soft roe, 

salted 

5 x 1E4 

1 x 1E5 

0,001 

0,1 

0,01 

0,1 

- 

- 

25 

25 

- 

- 

- 

- 

L.Monocytogenes 

not allowed in 25 

g; 

V.parahaemolytic 

us 

Max.100 COE/g 

for sea fish 



g;

1.3.4.3. 

cookery 

caviar 

products: 

- processed; 

- multi- 

component 

products, 

unprocessed 

, 

mixed 

1.3.4.4. 

Sturgeon 

caviar: 

- soft 

packed, 

pressed; 

- soft caviar, 

pausterized; 

- salted, 

slightly 

salted 

1.3.4.5. 

Salmon 

caviar, soft 

salted: 

- tinned, 

from the 

wood; 

- fresh 

frozen 

1.3.4.4. 

Hard roe 

(caviar) of 

other fish 

species: 

- punched 

salted, 

slightly 

salted, 

smoked, 

dried; 

- 

pausterized 

1.3.4.7. 

caviar 

analogues, 

incl. protein 

1 x 1E4 

2 x 1E5 

1 x 1E4 

1 x 1E3 

5 x 1E4 

1 x 1E5 

5 x 1E4 

1 x 1E5 

5 x 1E3 

1 x 1E4 

1,0 

0,1 

1,0 

1,0 

1,0 

1,0 

1,0 

0,1 

1,0 

0,1 

1,0 

0,1 

1,0 

1,0 

1,0 

1,0 

1,0 

1,0 

1,0 

1,0 

- 

- 

1,0 

1,0 

1,0 

1,0 

1,0 

1,0 

1,0 

0,1 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

- 

- 

50 

0,1 

 

50 

50 

50 

50 

0,1 

 

50 

- 

- 

50 

0,1 

100 

300 

200 

300 

0,1 

50 



g; 

Proteus not 

allowed in 0,1 g 

weight (g) in 

which not allowed 

weight (g) in 

which not allowed


levels 

Mg/kg, max. 

1.3.5. Fish liver and fish 

liver products 

1.3.5.1. 

tinned fish 

liver and fish liver 

products 

1.3.5.2. 

fish liver and fish heads, 

frozen 

Comments 

1 2 3 4 


Lead 

Cadmium 

mercury 

tin 

chrome 

Pesticides: 


beta-, gamma-isomers), 


1,0 

0,7 

0,5 

200 

0,5 

1,0 

3,0 

Polychloride biphenyls 5,0 



See 

section 1.3.1 

For tinned products (in 

prefabricated tin) 

For tinned products (in chromeplated 

tin) 

Shall meet requirements concerning industrial sterility for tinned products, class 

A, in accordance with provisions of 


Microbiological factors: 

amount of mesophylic aero- and 

facultative anaerobic microorganisms 

intestinal bacillus group 

(coliforms) 

S. aureus 

V. parahaemolyticus 

Pathogenic micro-organisms, 

incl. Salmonella and L. 

monocytogenes 

1 x 1E5 

0, 001 

0,01 

100 


levels 

1.3.6. Cod-liver oil See section „Oil raw 

Section 1.7.8. 

1.3.7. Molluscs, 

crustacea, invertabrates, 

seaweed and processed 

products, as well as 

Amphibian and reptiles 

- Molluscs, crustacea 

- seaweed 


25 

Mg/kg, max. 

Materials 

and 

1,0 

0,7 

0,5 

200 

10,0 

COE/g, max., product 

Weight (g) in which they are not 

allowed 

The same 

COE/g max. for sea fish 

the same 

Comments 

Fat products“

Index, product 

group 

1.3.7.1. 

Crustacea: 

-live 

- cooled, frozen 

Bivalve molluscs 

(oysters etc.), live 

- cooled, frozen 

Lead 

Arsenic 

Cadmium 

mercury 

Lead 

Arsenic 

Cadmium 

mercury 


caesium-137 and strontium-90 

Amount of 




intestinal bacillus 

group (coliforms), 

Enterobacteriacea 

e, enterococcus 

(COE/g, max.) 

5 x 1E4 

1 x 1E5 

5 x 1E3 

5 x 1E4 

5,0 

2,0 

0,2 

0,5 

5,0 

1,0 

0,1 

200 

100 


Product weight (g) presence of the following 

germs is prohibited: 

coliforms S. Sulphite pathogeni 

aureus reducing c micro- 

Clostridies organisms 

including 

Salmonell 

a and 

Listeria 

monocyto 

genes 

0,01 

0,001 

1,0 

0,1 

0,01 

0,01 

0,1 

0,1 

- 

- 

0,1 

- 

25 

25 

25 

25 

Comments 

V. parahaemo-lyticus, 

max.100 

COE/g for sea 

crustacae 

The same 

E.coli not allowed in 

1,0 g; 


allowed in 0,1 g; 

V. parahaemo-lyticus 

not allowed in 25 g 

for sea molluscs 

V. parahaemo-lyticus, 

max.100 COE/g for 

sea molluscs 

the same

- Cephalopoda 

1.3.7.2. 

preserved 

products 

(molluscs etc.) 

with oil, dressing, 

with or without 

garnish 

1.3.7.3. 

preserved 

products (bivalve 

molluscs ) with 

oil, dressing, with 

or without 

garnish 

1 x 1E5 

2 х 1Е5 

5 х 1Е4 

1.3.7.4. 

preserved non-fish 

products (Molluscs, 

crustacea, invertebrates 

etc.) 

1.3.7.5. 

stock- and dried 

products (of sea 

invertebrates) 

1.3.7.6. 

cooked and 

frozen products 

of 

non-fish origin 

crustacea 

- molluscs, 

meals from 

bivalve molluscs 

2 х 1Е4 

2 х 1Е4 

2 х 1Е4 

0,001 

0,01 

0,1 

0,01 

1,0 

0,1 

- 

0,01 

- 

25 

25 

25 

salmonella only 

mould max.10 

COE/g, yield 

max.100 COE/g 


mould max.10 

COE/g, yield 

max.100 COE/g 

Shall meet requirements concerning industrial sterility for tinned products, class 

A, in accordance with provisions of 


1,0 

0,1 

0,1 

- 

0,1 

1,0 

0,1 

1,0 

1,0 

25 

25 

25 


mould and yield 

max.100 COE/g 

in vacuum 

package 

Enterococcus 

COE/g max: 1 x 1E3 

– in 

Sliced products; 

2 x 1E3 – in 

minced products 

in vacuum 

package 

Enterococcus 


– in 


2 x 1E3 – in 


the same 

Enterococcus 


– in 


2 x 1E3 – in

- meals from 

shrimps, crabs 

etc. 

1.3.7.7. 

dried and protein 

products (of nonfish 

origin): 

- powder thick 

soup from 

oysters, bricks 

and pastes, 

isolated protein 

-hydrolized 

product from 

oysters 

- protein and 

carbohydrate 

concentrate from 

oysters 

1.3.7.8. 

seaweed and 

seaweed 

products: 

- raw seaweed 

(incl.frozen) 

- dried sea-kale 

- sea-kale jams 

- agar-agar, agaroid, 

phurcelarin, sodium 

alginate 

2 х 1Е4 

5 х 1Е4 

5 x 1E3 

- 

5 х 1Е4 

5 x 1E4 

5 x 1E3 

0,1 

0,1 

1,0 

1,0 

0,1 

1,0 

1,0 

1,0 

- 

1,0 

1,0 

See section “Other products”, 1.9.6.2. 

- 

- 

- 

1,0 

0,01 

- 

1,0 

- 

- 

- 

25 

25 

25 

25 

25 

25 

25 



the same 

the same 

the same 

------------------------------------- 

Residual quantity of pesticides used in connection with production of raw material shall be under 

control (see sections 3.12., 3.13.) 

Need to monitor the residual amounts of pesticides and those that were used in the production of 

food commodities (see § § 3.12, 3.13). 

Note: 

- The highest level does not apply to products containing less than 1% fat; 


mould max. 100 

COE/g 

salmonella only



scale of WHO (WHO-TEFs): 












1,2,3,7,8- pentaclordibenzofuran 0,05 

- pentaclordibenzofuran 0,5 

1,2,3,4,7,8,- geksahlordibenzofuran 0,1 


1,2,3,7,8,9 - geksahlordibenzofuran 0,1 

2,3,4,6,7,8 geksahlordibenzofuran 0,1 


1,2,3,4,7,8,9 geptahlordibenzofuran 0,01 




sanitary from 16.07.2008 N 43)

1.4. Grain (seeds), flour-milled, cereal products, and bakery products 

Index, Product Group Parameters Maximum 

Admissible Levels, 

mg/kg 

Comments 

1 2 3 4 

1.4.1. 


Food grain, including lead 

0.5 

wheat, rye, triticale, arsenic 

0.2 

oats, barley, millet, cadmium 

0.1 

buckwheat, rice, corn, mercury 

0.03 

sorgo 

Mycotoxins: 

aflatoxin B1 

0.005 

dezoxynivalenol 

0.7 wheat 

1.0 barley 

T-2 toxin 0.1 

zearalenone 1.0 wheat, barley, corn 

Nitrozamines: 

Total NDMA and NDEA 

0.015 brewer's malt 

Benz(a)pyrene 

Pesticides: 

0.001 

hexachlorocyclohexane 

0.5 

(α,β,γ-isomers) 

wheat 


0.02 

Hexachlorobenzene 

0.01 

Organomercuric 

Not admitted 

pesticides 

2,4-D acid, salts and 

esters thereof 


Not admitted 

cesium-137 

70 

Bq/kg 

strontium-90 

Harmful impurities: 

40 

same 

ergot, 

0.05 

mountain bluet, 

sophora, 

thermopsis lanceolata 

(total), 

0.1 

rye, wheat 

crown vetch, 

0.1 

rye, wheat 

heliotrope, 

0.1 

rye, wheat 

trichodesma, 

Not admitted 

rye 

smut grains, 

10.0 

wheat 

fusarial head blight grains 

1.0 

rye, wheat, barley 

pink grains 

3.0 

rye 

presence of grains with 

bright yellow-green 

fluorescence 

0.1 

corn 

Infestation with the cereal 

pests (insects, mites) 

Not admitted 

Contamination with the 

15.0 Total contamination 

cereal pests (insects, 

density, insects/kg, not 

mites) 

more than 

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of 

April 15, 2003. 

1.4.2. 

Leguminous seeds 

including peas, beans, 

mung bean, lentil, chick 

pea 


lead 

arsenic 

cadmium 

mercury 

Mycotoxins: 

0.5 

0.3 

0.1 

0.02

1.4.3. 

Grits, oatmeal, flakes 

aflatoxin B1 0.005 

Pesticides: 





pesticides 




Infestation and 

contamination with the 


mites) 


cesium-137 

strontium-90 


lead 

arsenic 

cadmium 

mercury 

Mycotoxins: 

aflatoxin B1 


T-2 toxin 

zearalenone 

0.5 

0.05 

Not admitted 

Not admitted 

Not admitted 

50 

60 

0.5 

0.2 

0.1 

0.03 

0.005 

0.7 

1.0 

0.1 

0.2 

Pesticides According to p.1.4.1 


cesium-137 

strontium-90 

Index, Product Group MAFAC, 

CFU/g, 





mites) 

50 

30 

Not admitted 

Microbiological Characteristics 

Product portion (cm 3 , g) in which is 

not admitted 

max coliforms pathogenic 

organisms, 

including 

B.cereus 

Mould, 

CFU/g, max 

Bq/kg 

same 

wheat 

barley 

wheat 

corn 

barley 

Bq/kg 

same 

Comments 

1 2 3 

Salmonella 

4 5 6 7 

1.4.3.1. 

Grits, which do not 

require cooking (heatdried 

food 

concentrate) 

1.4.3.2. 

5 x 1E3 0.01 25 

0.1 

50 

All kinds of cereal rods 

(food concentrate 

obtained using 

extrusion technology) 

5 x 1E4 1.0 25 

0.1 

50

Index, Product Group Parameters Maximum Admissible 

Levels, mg/kg 

Comments 

1 2 3 4 

1.4.4. 


Wheat flour including lead 

0.5 

that for pasta; 

arsenic 

0.2 

rye, triticale, corn, cadmium 

0.1 

barley, millet, rice, mercury 

0.03 

buckwheat, sorgo Mycotoxins: 

flours 

aflatoxin B1 

0.005 


0.7 

wheat 

1.0 

barley 

T-2 toxin 

0.1 

zearalenone 

0.2 

wheat 

corn 

barley 

Pesticides: 



DDT 

and its metabolites 

Hexachlorobenzene 


pesticides 




cesium-137 

strontium-90 





mites) 

Contamination of cereals 

with the agent of “potato 

disease” 

0.5 

0.02 

0.05 

0.01 

Not admitted 

Not admitted 

60 

30 

Not admitted 

Not admitted 

cereal flour 

leguminous flour 

wheat flour 

Bq/kg 

same 

For wheat flour used for 

baking wheat grades 

bread; within 36 hours 

after laboratory baking 


April 15, 2003. 

1.4.5. 

Pasta 


lead 

arsenic 

cadmium 

mercury 

Mycotoxins, pesticides 


cesium-137 

strontium-90 

0.5 

0.2 

0.1 

0.02 


60 

30 

Bq/kg 

same


CFU/g, 


Product portion (cm 3 , g) in which is 

not admitted 

max coliforms S.aureus pathogenic 

organisms, 

including 

Yeast and 

mould 

(total) 

CFU/g, max 

Comments 

1 2 3 4 

Salmonella 

5 6 7 

1.4.5.1. 

Egg pasta 

- - - 25 - 

1.4.5.2. 

- 

Fast-cooked pasta 

with milk-based 

additives 

(with dried fat-free 

milk, with whole milk 

powder, with cottage 

cheese) 

1.4.5.3. 

5 x 1E4 0.01 0.1 25 

Fast-cooked pasta 

with vegetable-based 

additives 

(with food grade bran, 

with wheat germinal 

flakes, with dry 

vegetable wheat, with 

laminaria) 

5 x 1E4 0.1 - 

25 

100 

1.4.5.4. 

Protein-free pasta 

1 x 1E5 

0.01 

- 

25 

200 

 

Yeast 

100 CFU/g 

max 


Levels, mg/kg 

Comments 

1 2 3 4 

1.4.6. 

Food grade bran 

(wheat, rye) 

See p. 1.9.4 “Other products” 

1.4.7. 


Bread, rolls and buns, lead 

0.35 

and pastry 

arsenic 

0.15 

cadmium 

0.07 

mercury 

0.015 

Mycotoxins, pesticides According to p.1.4.4 


cesium-137 

strontium-90 

40 

20 

Bq/kg 

same

Index, Product 

Group 

MAFAC, 

CFU/g, 


Product portion (cm 3 , g) in which is not 

admitted 

max coliforms S.aureus Proteus pathogenic 

organisms, 

including 

Moulds 

(total) 

CFU/g, 

max 

Comments 

1 

1.4.7.1. 

2 3 4 5 

Salmonella 

6 7 8 

Bakery products 

(including pies 

and pancakes 

with fruit and 

vegetable fillings) 

1 x 1E3 1.0 1.0 - 25 50 

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 

of April 15, 2003. 

1.4.7.2. 


with cheese and 

cottage cheese 

khachapuri, 

pancakes 

(including frozen 

pancakes), etc. 

1.4.7.3. 


with butter cream 

and scalded 

cream 

1.4.7.4. 


with meat foods, 

fish and sea 

foods 

1 x 1E3 

5 x 1E3 

1 x 1E3 

1.0 

0.01 

1.0 

1.0 

1.0 

1.0 


Levels, mg/kg 

Comments 

1 2 3 4 

1.4.8. 


Round cracknels, lead 

0.5 

rusks, bread rods, arsenic 

0.2 

stick-like biscuits, etc. cadmium 

0.1 

mercury 

0.02 

Mycotoxins, pesticides According to p.1.4.4 

1.4.9. 

Flour confectionery 


cesium-137 

strontium-90 

0.1 

- 

0.1 

See p. “Sugar and Confectionary” 

p.1.5.5 

50 

30 

25 

25 

25 

50 

50 

50 

Bq/kg 

same 

Residual pesticides, which were in raw food products, should be monitored as well (see pp. 3.12, 

3.13).

1.5. Sugar and Confectionary 


Levels, mg/kg 

Comments 

1 2 3 4 

1.5.1. 


Sugar 

lead 

0.5 

arsenic 

1.0 

cadmium 

0.05 

mercury 

Pesticides: 

0.01 



0.005 



0.005 

cesium-137 

140 

Bq/kg 

strontium-90 

100 

same 

1.5.2. 


Sacchariferous lead 

1.0 

confectionary: candies, arsenic 

1.0 

glazed and non-glazed cadmium 

0.1 

sweets, fondant mercury 

0.01 

sweets, candied Mycotoxins: 

roasted nuts, praline, 

marzipan, fruit-and 

aflatoxin B1 

0.005 For nut-containing goods 

berry, toffee, halvah, 

pastila, marsh-mallow, 

Pesticides, 

fruit jelly, jelly sweets Radionuclides: 

cesium-137 

160 

Bq/kg 

strontium-90 

100 

same 


CFU/g, 


Product portion (cm 3 , g) in 

which is not admitted 


organisms, 

including 

Yeast 

(total) 

CFU/g, 

max 

Moulds 

(total) 

CFU/g, 

max 

Comments 

1 2 3 

Salmonella 

4 5 6 7 

1.5.2.1. 

Non-glazed sweets: 

- fondant milk sweets 5 x 1E3 1.0 

25 

10 50 

- praline-based, with 

pastry fat 

1.5.2.2. 

Glazed sweets with 

the bodies made of: 

1 x 1E4 0.01 

25 

50 100 

- fondant, fruit, 

marzipan, candied 

roasted nuts 

1 x 1E4 1.0 

25 

50 50 

- milk, whipped mass 5 x 1E4 0.1 

25 

50 50 

- dried fruits 

- candied fruit, 

5 x 1E4 0.1 

25 

200 100 

exploded cereals 1 x 1E4 0.1 

25 

50 50 

- praline-based 

creams 

5 x 1E4 0.01 

25 

50 100 

1.5.2.3. 

Diabetic sweets 

1.5.2.4. 

Dragee (all names) 

5 x 1E3 

1 x 1E4 

1.0 

0.1 

25 

25 

50 

50 

50 

50

1.5.2.5. 

Non-glazed caramel: 

- boiled sweets, with 

fondant, liqueur, fruitand-berry, 

whipped 

fillings 

- with nut, chocolatenut, 

chocolate, cream 

etc. fillings 

1.5.2.6. 

Glazed caramel 

- with fondant, fruit 

fillings 

- milk, whipped, nut 

fillings 

1.5.2.7. 

Diabetic hard candy 

1.5.2.8. 

Toffee (all names) 

1.5.2.9. 

Chewing gum 

1.5.2.10. 

Halvah 

- glazed 

- non-glazed 

1.5.2.11. 

Pastilas and fruit jelly 

- non-glazed pastila, 

marsh-mallow, and 

fruit jelly sweets 

- glazed pastila, 

marsh-mallow, and 

fruit jelly sweets 

- diabetic pastilas and 

fruit jelly 

1.5.2.12. 

East sweeties: 

- soft sweet type, 

koskhalva, oila 

- soft sweet type, 

glazed 

- sherbet 

- rahat lakoum 

1.5.2.13. 

Caramel-type East 

candies 

- toasted nuts 

- kozinak 

- caramel-type, glazed 

1.5.2.14. 

Sugar decoration semifinished 

products, 

vermicelli-type 

5 x 1E2 

5 x 1E3 

1 x 1E4 

5 x 1E4 

5 x 1E2 

1 x 1E3 

5 x 1E2 

1 x 1E4 

5 x 1E4 

1 x 1E4 

5 x 1E3 

1 x 1E4 

5 x 1E3 

1 x 1E4 

5 x 1E3 

1 x 1E4 

1 x 1E3 

5 x 1E3 

1 x 1E4 

1 x 1E3 

1.0 

0.1 

0.1 

0.1 

1.0 

1.0 

1.0 

0.01 

0.01 

0.1 

0.1 

1.0 

0.1 

0.1 

0.1 

0.01 

1.0 

0.1 

0.1 

1.0 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

50 

50 

50 

50 

50 

10 

50 

50 

50 

50 

50 

50 

100 

100 

200 

- 

50 

50 

50 

50 

50 

50 

50 

50 

50 

10 

50 

50 

50 

100 

100 

50 

100 

100 

100 

100 

50 

50 

50 

50


Levels, mg/kg 

Comments 

1 2 3 4 

1.5.3. 


Sacchariferous lead 

1.0 

confectionary: 

arsenic 

1.0 

chocolate and 

cadmium 

0.5 

chocolate products mercury 

Mycotoxins: 

0.1 

aflatoxin B1 

0.005 


cesium-137 

strontium-90 

Pesticides, 

140 

100 


Product portion (cm 3 Index, Product Group MAFAC, 

, g) in 

CFU/g, which is not admitted 


organisms, 

including 

Salmonella 

1.5.3.1. 

- plain and fondant 

chocolate without 

additives 

- plain and fondant 

chocolate with 

additives 

- chocolate with 

fillings, and Assortstype 

sweets, 

confectionary bars 

1.5.3.2. 

Diabetic chocolate 

1.5.3.3. 

Pastes, creams: 

- milky, chocolate 

- nut 

Yeast 

(total) 

CFU/g, 

max 

Moulds 

(total) 

CFU/g, 

max 

Comments 

1 2 3 4 5 6 7 

1 x 1E4 

5 x 1E4 

5 x 1E4 

5 x 1E3 

5 x 1E3 

5 x 1E4 

1.0 

0.1 

0.1 

0.1 

0.1 

0.01 


Levels, mg/kg 

Comments 

1 2 3 4 

1.5.4. 


Cacao beans and lead 

1.0 

cacao products arsenic 

1.0 

cadmium 

0.5 

mercury 

Mycotoxins: 

0.1 

aflatoxin B1 

0.005 


cesium-137 

strontium-90 

25 

25 

25 

25 

25 

25 

100 

80 

50 

50 

50 

50 

50 

50 

50 

100 

100 

50 

50 

100 

Bq/kg 

same

Pesticides: 





April 15, 2003. 


CFU/g, 

1.5.4.1. 

Cocoa powder: 

- marketable 

- for commercial 

processing 

0.5 

0.15 


Product portion (cm 3 , g) in 

which is not admitted 


organisms, 

including 

Salmonella 

1 x 1E5 

1 x 1E4 

0.01 

0.01 

25 

25 

Yeast 

(total) 

CFU/g, 

max 

100 

100 

Moulds 

(total) 

CFU/g, 

max 


Levels, mg/kg 

Comments 

1 2 3 4 

1.5.5. 


Flour confectionery lead 

0.5 

arsenic 

0.3 

cadmium 

0.1 

mercury 

Mycotoxins: 

0.02 

aflatoxin B1 

0.005 


0.7 


cesium-137 

strontium-90 

Pesticides: 




50 

30 

0.2 

0.02 

100 

100 

Bq/kg 

same 

Comments


Group 


Product portion (cm 3 MAFAC, 

, g) in which is not 

CFU/g, 

admitted 

max coliforms S.aureus Proteus pathogenic 

organisms, 

including 

Salmonella 

Moulds 

(total) 

CFU/g, 

max 

Comments 

1 2 3 4 5 6 7 8 

1.5.5.1. 

Pies and pastry, 

sponge cakes, 

puff, short pastry, 

meringues, 

scalded, crumbs, 

with decorations, 

including frozen, 

- creamy 

- whipped eggwhites,soufflétype 

- fruit, fondant, 

made of chocolate 

glaze 

- fatty 

- cottage-cheesecreamy 

- “potato”-type 

- with scalded 

cream 

1.5.5.2. 

Pies and pastry 

without 

decoration, with 

decoration based 

on margarine, 

vegetable cream 

and fat 

1.5.5.3. 

Diabetic pies, 

pastry, and rolls 

1.5.5.4. 

Wafer cake with 

fillings 

- fatty 

- praline, 

chocolate-nut 

5 x 1E4 

1 x 1E4 

1 x 1E4 

5 x 1E4 

5 x 1E4 

5 x 1E4 

1 x 1E4 

1 x 1E4 

5 x 1E3 

5 x 1E3 

5 x 1E4 

0.01 

0.01 

0.01 

0.01 

0.01 

0.01 

1.0 

0.1 

0.1 

0.01 

0.01 

0.01 

0.1 

0.1 

0.1 

0.1 

1.0 

0.1 

1.0 

- 

- 

25 

25 

25 

25 

25 

25 

25 

25 

50 

25 

25 

100 

50 

50 

50 

- 

50 

50 

50 

50 

50 

50 

50 

100 

100 

100 

- 

100 

100 

50 

50 

50 

50 

not 

admitted in 

1 g for the 

products 

with shelf 

life 5 days 

or more 

same 

same 

same 

same 

yeast 

– 50, mould 

– 

100CFU/g 

max, for the 

products 

with shelf 

life 5 days 

or more 

same 

same

1.5.5.5. 

Sponge rolls with 

fillings 

- creamy, fatty 

- fruit, candied 

fruit, poppy seed, 

nuts 

1.5.5.6. 

Cakes: 

- with sugar 

powder 

- glazed, with 

nuts, candied fruit, 

with fruity or rum 

impregnation 

1.5.5.7. 

Cakes and rolls in 

airproof package 

1.5.5.8. 

Wafers: 

- without filling, 

with fruit, fondant, 

fatty fillings; 

- with nut-praline 

filling and in 

chocolate glaze 

1.5.5.9. 

Gingerbread, 

honey-cakes: 

- without filling 

- with filling 

1.5.5.10. 

Cookies 

- fancy sugar 

cookies with 

chocolate glaze 

- with creamy 

layer, filling 

- hard tacks, 

crackers 

1.5.5.11. 

Flour east 

sweeties: 

- sponge cakes 

with cinnamon, 

kurabie, shakerlucum,shakerchurek 

- zemelakh 

- rolls and tubes 

with nuts 

- glazed 

5 x 1E4 

1 x 1E4 

5 x 1E3 

5 x 1E3 

5 x 1E3 

5 x 1E3 

5 x 1E4 

2.5 x 

1E3 

5 x 1E3 

1 x 1E4 

1 x 1E4 

1 x 1E3 

5 x 1E2 

5 x 1E3 

1 x 1E3 

1 x 1E4 

0.01 

1.0 

0.1 

0.1 

0.1 

0.1 

0.01 

1.0 

0.1 

0.1 

0.1 

1.0 

1.0 

1.0 

1.0 

0.1 

0.1 

1.0 

- 

- 

0.1 

- 

- 

- 

- 

- 

0.1 

- 

- 

- 

- 

- 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

25 

50 

50 

50 

50 

50 

50 

50 

50 

50 

50 

50 

- 

50 

50 

50 

50 

100 

100 

50 

100 

50 

100 

100 

50 

50 

100 

100 

100 

50 

50 

50 

100


Levels, mg/kg 

Comments 

1 2 3 4 

1.5.6. 


Honey 

lead 

1.0 

arsenic 

0.5 

cadmium 

0.05 

Oxymethylfurfurol 25 

Pesticides: 





cesium-137 

strontium-90 

0.005 

0.005 

100 

80 

Bq/kg 

same 


3.13). 

Allowable levels of hexachlorocyclohexane (α,β,γ-isomers) and DDT and its metabolites are 

calculated from main kind(s) of raw material, both on mass fraction basis, and for allowable levels of 

rated pesticides. 


Group 

1.6. Fruit and Vegetable Products 

Parameters Maximum 

Admissible Levels, 

mg/kg 

Comments 

1 2 3 4 

1.6.1. 

Fresh and quickfrozen 

vegetables, 

potato, watermelons, 

melons and 

gourds, fruit, berries, 

mushrooms 


Lead 

Arsenic 

Cadmium 

mercury 

Nitrates: 

Potato 

Early green head 

cabbage (before 

September 1) 

Late green head 

cabbage, 

Early carrot 

(before September 1) 

Late carrot 

Tomatoes 

Cucumbers 

Table beet 

Bulb onion 

Green onion 

Leaf vegetables 

(salads, spinach, salad 

0.5 

0.4 

0.2 

0.5 

0.03 

0.1 

0.02 

0.05 

250 

900 

500 

400 

250 

150 

300 

150 

400 

1400 

80 

600 

800 

2000 

Fruit and berries 

Mushrooms 

Mushrooms 

Mushrooms 

Protected ground 


Protected ground

Potato 

Vegetables 

water-melons, 

melons and gourds, 

fruit, berries 

grapes, 

berries 

mushrooms in wild 

nature 

cabbage, parsley, celery, 

coriander, fennel, etc.) 

sweet pepper 

marrow squash 

watermelon 

melon 

Pesticides: 





cesium-137 

strontium-90 

cesium-137 

strontium-90 

cesium-137 

strontium-90 

cesium-137 

strontium-90 

cesium-137 

strontium-90 

200 

400 

400 

60 

90 

0.1 

0.5 

0.05 

0.1 

120 

40 

120 

40 

40 

30 

160 

60 

500 

50 


Potato, green peas, sugar 

beet 

Vegetables, water-melons, 

melons and gourds, 

mushrooms 

Fruit, berries, grapes 

Bq/kg 

Same 

Same 

Same 

Same 

Same 

Same 

Same 

Same 

Same


Product portion (cm 3 Index, Product MAFAC, 

, g) in Yeast Moulds 

Group CFU/g, which is not admitted (total) (total) 

max coliforms pathogenic CFU/g, CFU/g, Comments 

organisms, 

including 

Salmonella 

max max 

1 2 3 4 5 6 7 

1.6.1.1. 

Vegetables and 

potatoes, fresh, 

fresh-frozen and 

processed: 

1 x 1E4 1.0 

25 1 x 1E2 1 x 1E2 L.monocytogenes 

- whole fresh 

in 1 g is not 

vegetables 

admitted 

blanched, freshfrozen 

- fresh whole 

vegetables, nonblanched,freshfrozen 

- green and leaf 

vegetables, freshfrozen 

- fresh-frozen 

blanched 

mushrooms 

- potato semifinished 

products, 

fresh-frozen 

(garnish potato, 

potato chops, 

meatballs, etc.) 

- salads and 

mixtures made of 

blanched 

vegetables, freshfrozen 

- vegetable puree 

semi-finished 

products, freshfrozen 

- vegetable chops, 

fresh-frozen (semifinished 

products) 

1 x 1E5 

 

5 x 1E5 

1 x 1E4 

5 x 1E4 

5 x 1E4 

5 x 1E4 

1 x 1E5 

0.01 

0.01 

1.0 

0.01 

0.1 

0.1 

0.1 

25 

25 

25 

25 

25 

25 

25 

5 x 1E2 

5 x 1E2 

1 x 1E2 

1 x 1E3 

1 x 1E2 

2 x 1E2 

1 x 1E3 

5 x 1E2 

5 x 1E2 

1 x 1E2 

1 x 1E2 

2 x 1E2 

for cut 

vegetables, 

including 

mixtures - 5 x 

1E5 

in blanched 

vegetables 

L.monocytogenes 

in 25 g is not 

admitted 

L.monocytogenes 

in 25 g is not 

admitted 

Sulphite-reducing 

clostridia in 1g 

are not admitted

1.6.1.2. 

Fruit, berries, quickfrozen 

and 

processed 

- , quick-frozen 

pome fruits, 

drupaceous fruits, 

smooth fruits 

- quick-frozen 

drupaceous 

floccose fruits 

- fresh berries in 

vacuum package 

and whole berries, 

quick-frozen 

- strained or 

crushed berries, 

quick-frozen 

- dessert fruit and 

berry dishes, freshfrozen 

- dessert fruit and 

berry semi-finished 

products 

Potato 

Vegetables, watermelons, 

melons and 

gourds, fruit, berries 

grapes, 

berries 

mushrooms in wild 

nature 

5 x 1E4 

5 x 1E5 

5 x 1E4 

1 x 1E5 

1 x 1E3 

1 x 1E5 

0.1 

0.1 

0.1 

0.01 

1.0 

0.1 


cesium-137 

strontium-90 

cesium-137 

strontium-90 

cesium-137 

strontium-90 

cesium-137 

strontium-90 

cesium-137 

strontium-90 

25 

25 

25 

25 

25 

25 

2 x 1E2 

5 x 1E2 

2 x 1E2 

5 x 1E2 

1 x 1E2 

 

1 x 1E3 

 

600 

200 

600 

200 

200 

150 

800 

300 

2500 

250 

2 x 1E3 

1 x 1E3 

5 x 1E2 

1 x 1E2 

1 x 1E2 

 

1 x 1E3 

 

total amount 

of yeast and 

mould 

same 


Levels, mg/kg 

Comments 

1 2 3 4 

1.6.2. Dried 

Toxic elements, nitrates, According to p.1.6.1 Calculated on the raw 

vegetables, potato, pesticides 

product basis taking into 

fruit, berries, 

account dry matter 

mushrooms 

content in the raw and 

finished product 

Bq/kg 

Same 

Same 

Same 

Same 

Same 

Same 

Same 

Same 

Same 


April 15, 2003.


CFU/g, 


Product portion (cm 3 , g) in which 

is not admitted 


organisms, including 

Mould, 

CFU/g, max 

Comments 

1 2 3 

Salmonella 

4 5 6 

1.6.2.1. 

Dried vegetables and 

potato: 

- dried vegetables, 5 x 1E5 0.01 

25 

5 x 1E2 B.cereus: 

which were not 

1 x 1E3 CFU/g 

blanched before drying 

max 

- dried potato puree 5 x 1E4 0.1 

25 

5 x 1E2 

- dried potato and 

other root crops, which 

were blanched before 

2 x 1E4 0.01 

25 

5 x 1E2 

drying 

- potato chips 

1 x 1E3 0.1 

25 

- 

- chips and extruded 

product with food 

additives 

1 x 1E4 0.1 

25 

2 x 1E2 

1.6.2.2. 

Fried fruit and berries 

- fruit and berries 

- fruit and berries, fruit 

and berry sublimated 

puree 

- candied fruits 

5 x 1E4 

5 x 1E4 

1 x 1E3 

0.1 

0.1 

1.0 

25 

25 

25 

5 x 1E2 

1 x 1E2 

50 

Yeast: 5 x 1E2 

CFU/g max 

Yeast: 50 

CFU/g max 


of April 15, 2003. 

1.6.2.3. 

Dried mushrooms 

1.6.2.4. 

Food concentrates: 

- vegetable and fruit 

desserts (heat-dried) 

- vegetable powder 

(sublimation drying) 

5 x 1E3 

5 x 1E3 

5 x 1E4 

Chrome 

0.001 

1.0 

0.01 

25 

25 

25 

5 x 1E2 

1 x 1E2 

1 x 1E2 

S.aureus in 1g, 

and B.cereus in 

0.1g are not 

admitted 


Levels, mg/kg 

Comments 

1 2 3 4 

1.6.3. 


Vegetable, fruit, berry Lead 

0.5 

Fruits and berries in 

preserves 

0.4 

1.0 

collapsed cans 

Arsenic 

0.2 

Cadmium 

0.03 

0.05 

in collapsed cans 

Mercury 

0.02 

Tin 

200.0 in collapsed cans 

0.5 

in chromium-plated 

package

Mycotoxins: 

Apple, tomato, sea- 

patuline 

0.05 

buckthorn 

Nitrates, pesticides, 

radionuclides 


Microbiological parameters: 

Index, Product Group Requirements 

1.6.3.1. Vegetable preserves with pH 4.2 or more; Should meet the requirements of industrial sterility 

apricot, peach, pear preserves with pH 3.8 or more for group “A” preserves in accordance with 

prepared without acid addition 

Supplement 8 to these Sanitary Rules. 

1.6.3.2. Non-concentrated tomato products (whole Should meet the requirements of industrial sterility 

tomato preserves) with dry matter content less than for group “B” preserves in accordance with 

12% 


1.6.3.3. Vegetable preserves with pH 3.7-4.2 Should meet the requirements of industrial sterility 

for group “C” preserves in accordance with 


1.6.3.4. Vegetable preserves (with pH below 3.7), Should meet the requirements of industrial sterility 

pasteurized fruit and berry preserves for public for group “D” preserves in accordance with 

catering with sorbic acid and pH below 4.0; apricot, 

peach, pear preserves with pH below 3.8. 



Levels, mg/kg 

Comments 

1 2 3 4 

1.6.4. 


Mushroom preserves Lead 

0.5 

1.0 

In collapsed cans 

Arsenic 

0.5 

Cadmium 

0.1 

Mercury 

0.05 

Tin 

200.0 in collapsed cans 

Chrome 

0.5 


package 

Pesticides, radionuclides According to p.1.6.1 


Should meet the requirements of industrial sterility for group “A” preserves (made of natural mushrooms) 

or group “B” preserves (made of vinegar-pickled mushrooms) in accordance with Supplement 8 to these 

Sanitary Rules. 

Index, Product Group Parameters Maximum Admissible Comments 

Levels, mg/kg 

1 2 3 4 

1.6.5. Juices, nectars, 

beverages, 

concentrates, semifinished 

vegetable, 

fruit, and berry 

products (preserved); 

fruit, fruit and berry, 

flavoured ice-cream 

and food grade ice 

- juices, nectars, semifinished 

products, and 

ice-creams 


Lead 

Arsenic 

Cadmium 

Mercury 

Tin 

Chrome 

0.5 

0.4 

1.0 

0.2 

0.03 

0.05 

0.02 

200 

0.5 

- beverages, food- Lead 0.3 

Vegetable, fruit, and berry 





package

grade ice 

- concentrates 

- juices, beverages, 

concentrates 

- vegetable and fruit 

semi-finished products 

- juices, beverages, 

concentrates 

- juices, beverages 

- concentrates 

Arsenic 

Cadmium 

Mercury 

Mycotoxins: 

patuline 

patuline 

0.1 

0.03 

0.005 

according to p. 1.6.1 

0.05 

0.05 

Calculated on the raw 

product basis taking into 

account dry matter 

content in the raw and 

finished product 

Apple, tomato, seabuckthorn. 

Tomato pulp, apple pulp 

Nitrates, pesticides according to p. 1.6.1 For beverages and 

concentrates: calculated 

on the raw product basis 

taking into account dry 

matter content in the raw 


cesium-137 

strontium-90 

cesium-137 

strontium-90 


1200 

240 

and finished product 

Bq/kg 

Bq/kg 


of April 15, 2003. 


Index, Product Group Requirements 

1.6.5.1. Preserved vegetable juices with pH 4.2 or 

more 

1.6.5.2. Preserved tomato beverages with dry 

matter content less than 12% 

1.6.5.3. Concentrated tomato products with dry 

matter content more than 12% (tomato paste and 

tomato sauces) 

1.6.5.4. Sterilized tomato ketchups with dry matter 

content more than 12% 

1.6.5.5. Vegetable juices with pH 3.7-4.2 (with acid 

addition) 

1.6.5.6. Vegetable juices with pH below 3.7 fruit 

(made of citruses), fruit and berry including those 

with sugar, natural with pulp, concentrated, 

pasteurized; preserved apricot, peach and pear 

juices with pH 3.8 and less. 


Group 


Product portion (cm 3 MAFAC, 

, g) in 

CFU/cm which is not admitted 

3 , 


organisms, 

including 

Salmonella 

Should meet the requirements of industrial sterility 

for group “A” preserves in accordance with 



for group “B” preserves in accordance with 





Mould content by Goward in tomato paste should 

not exceed 40% 0f visual field. 





for group “C” preserves in accordance with 



for group “D” preserves in accordance with 


Yeast 

(total) 

CFU/ 

cm 3 , max 

Moulds 

(total) 

CFU/ cm 3 , 

max 

Comments 

1 2 3 4 5 6 7

1.6.5.7. 

Fruit and berry 

juices and 

beverages, 

pasteurized, 

carbonated with pH 

3.7 or less 

1.6.5.8. 

Concentrates of fruit, 

fruit and berry and 

berry juices for 

industrial processing 

and pasteurized 

non-pasteurized 

including quick- 

frozen 

1.6.5.9. 

Non-sterilized 

tomato sauces and 

ketchups, including 

those with 

preservative addition 

1.6.5.10. 

Fruit and berry icecream 

and fruit ice 

based on sugar 

syrup, including 

flavoured 

50 1000 - 1.0 

 

5.0 Lactic acid 


in 1cm 3 are not 

admitted 

- weight of 

cm 3 , in which is 

not admitted 

Should meet the requirements of industrial sterility for group “D” preserves in 

accordance with Supplement 8 to these Sanitary Rules. 

5 x 1E3 1.0 25 2 x 1E3 5 x 1E2 

5 x 1E3 1.0 25 50 50 sulphitereducing 

clostridia in 1g 

are not 

admitted. 

1 x 1E5 0.01 25 100 100 


April 15, 2003. 

1.6.5.11. 

Mixtures for fruit and 

berry ice cream and 

fruit ice 

1.6.5.12. 

Vegetable and fruit 

juices, which are 

fresh-squeezed and 

sold without storage 

5 x 1E4 

0.01 

According to p.1.9.15.16 


Levels, mg/kg 

25 

100 

100 

Dry mixtures 

are controlled 

after 

reconstitution 

with water 

Comments 

1 2 3 4 

1.6.6. 

Jams, fruit pastes, 

confitures, fruit and 

berries crushed with 

sugar and other fruit 

and berry concentrates 

with sugar 


Lead 

Arsenic 

Cadmium 

Mercury 

Tin 

Chrome 

Mycotoxins: 

patuline 

0.5 

1.0 

1.0 

0.05 

0.02 

200.0 

0.5 

0.05 




package 

Apple, sea-buckthorn


cesium-137 

strontium-90 

80 

70 

Bq/kg 

same 


Product portion (cm 3 Index, Product MAFAC, 

, g) in Yeast Moulds Comments 

Group CFU/g, which is not admitted (total) (total) 

max coliforms pathogenic CFU/ g, CFU/g, 

organisms, 

including 

Salmonella 

max max 

1 2 3 4 5 6 7 

1.6.6.1. 





and berry 

concentrates with 

sugar, non-sterilized 

5 x 1E3 1.0 25 50 50 

1.6.6.2. 





and berry 

concentrates with 

sugar, exposed to 

various 

thermophysical 

treatment 

Should meet the requirements of industrial sterility for group “D” preserves in 

accordance with Supplement 8 to these Sanitary Rules. 


Levels, mg/kg 

Comments 

1 2 3 4 

1.6.7. 

Toxic elements, nitrates, According to p. 1.6.1 

Vegetables and fruits, 

mushrooms brined, 

pickled, sour, soaked. 

pesticides, radionuclides 

Microbiological parameters 

Product portion (cm 3 Index, Product Group 

, g) in which is not admitted 

Mesophilic sulphite-reducing clostridia Pathogenic organisms, including 

Salmonella 

1.6.7.1. 

Ready to use 

vegetables sour and 

brined (cabbage, 

cucumbers, tomato 

etc.); 

Fruits soaked and 

brined, including watermelons 

and melons 

(packaged and nonpackaged) 

- 25 

1.6.7.2. Mushrooms 0.1 25

preserved: brined and 

pickled in barrels, 

cooked in barrels 


Levels, mg/kg 

Comments 

1 2 3 4 

1.6.8. 


Spices and dried lead 

5.0 

vegetable herbs arsenic 

3.0 

cadmium 


0.2 

cesium-137 

200 

Bq/kg 

strontium-90 

100 

same 


Product portion (cm 3 Index, Product Group MAFAC, 

, g) in which is Mould, Comments 

CFU/g, 

not admitted 

CFU/g, max 

max coliforms Sulphite- pathogenic 

reducing organisms, 

clostridia including 

Salmonella 

1 2 3 4 5 6 7 

1.6.8.1. 

Spices: 

- ready to use 

5 x 1E5 0.01 0.01 25 5 x 1E3 

- spices, raw 

materials: 

whole black pepper, 

bayberry, red pepper, 

coriander, cinnamon, 

nutmeg, etc. 

2 x 1E6 0.001 

25 5 x 1E4 

1.6.8.2. Complex food 

additives with spices 

and spicy vegetables 

1.6.8.3. 

Flavourings – table 

mustard and horse 

reddish 

1.6.8.4. Garlic powder 

(sublimated) 

5 x 1E5 0.01 0.01 25 2 x 1E2 

5 x 1E4 0.01 0.01 25 2 x 1E2 

5 x 1E3 1.0 - 25 1 x 1E2 B.cereus 

1 x 1E2 CFU/g 

max 


Levels, mg/kg 

Comments 

1 2 3 4 

1.6.9. Nuts 


lead 

0.5 

arsenic 

0.3 

cadmium 

0.1 

mercury 

Pesticides: 

0.05 



0.5 


Mycotoxins: 

0.15

aflatoxin B1 0.005 


cesium-137 

strontium-90 

200 

100 


Bq/kg 

same 

Product portion (cm 3 Index, Product Group 

, g) in which is not Mould, CFU/g, Comments 

admitted 

max 

coliforms pathogenic organisms, 

including Salmonella 

1 2 3 4 5 

1.6.9.1. 

Natural nuts 

(almond, walnut, 

peanut, pistachio, 

butternut, hickory, 

coconut) pealed, nonroasted 

0.01 25 1 x 1E3 

1.6.9.2. 

Roasted nuts 

0.1 25 5 x 1E2 


April 15, 2003. 

1.6.9.3. 

Chopped dried coconuts 

0.01 25 1 x 1E2 

1.6.9.4. 

Chopped coco-nuts 

0.01 25 1 x 1E2 


Levels, mg/kg 

Comments 

1 2 3 4 

1.6.10 


Tea (lack, green, brick) lead 

10.0 

arsenic 

1.0 

cadmium 

1.0 

mercury 

Mycotoxins: 

0.1 

aflatoxin B1 


0.005 

cesium-137 

400 

Bq/kg 

strontium-90 

Microbiological 

200 

same 

parameters: 

mould 

1 x 1E3 CFU/g max 

1.6.11 


Coffee (beans, ground, lead 

1.0 

instant) 

arsenic 

1.0 

cadmium 

0.05 

mercury 

Mycotoxins: 

0.02 

aflatoxin B1 


0.005 

cesium-137 

300 

Bq/kg 

strontium-90 

Microbiological 

100 

same 

parameters: 

5 x 1E2 CFU/g max, green coffee 

mould 

beans 


3.13).

Nitrates and pesticides are calculated are calculated from main kind(s) of raw material, both on 

mass fraction basis, and for allowable levels of these contaminants.

Зарегистрировано в Минюсте РФ 22 марта 2002 г

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