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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,

N 6, ratified. Resolution of the Chief

Sanitary Inspector of Russia from 18.02.2008 N 13

N 7, ratified. Resolution of the Chief

Sanitary Inspector of Russia from 05.03.2008 N 17

N 8, ratified. Resolution of the Chief

Sanitary Inspector of Russia from 21.04.2008 N 26

N 10, ratified. Resolution of the Chief

Sanitary Inspector of Russia from 16.07.2008 N 43,

Gach N 11, ratified. Resolution of the Chief

state health officer of Russia 01.10.2008 N 56,

N 12, ratified. Resolution of the Chief

Sanitary Inspector of Russia from 10.10.2008 N 58,

Change in N 13, ratified. Resolution of the Chief

state health officer of Russia 11.12.2008 N 69,

Extras N 14, ratified. Resolution of the Chief

state health officer of Russia 05.05.2009 N 28,

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:

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

Inspector of the RF dated 15.04.2003)

- 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.

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

Inspector of the RF dated 15.04.2003)

2.20. 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.

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

Inspector of the RF dated 15.04.2003)

2.21. 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.

2.24. Individual entrepreneurs and legal entities engaged in manufacturing and

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.

2.25. Individual entrepreneurs and legal entities engaged in manufacturing and

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.

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

Inspector of the RF dated 15.04.2003)

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).

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

Inspector of the RF dated 15.04.2003)

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

Bacillus subtilis

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

Bacillus subtilis

with gene

encoding

xylanase from

Bacillus subtilis

Trichoderma

reesei

d-Trichoderma

reesei

Aspergillus niger

var. awamori

d-Aspergillus var.

Aspergillus niger

with a gene

encode products

endo-1 ,4xylanase

from

Aspergillus niger

хлебобулочных

изделий


Lipase

triatsilglitserol

Aspergillus oryzae

Aspergillus niger

Rhizopus arrhizus

Rhizomucor miehei

Rhizophus niveus

Rhizophus oryzae

Aspergillus

oryzae,

containing the

lipase gene

triatsilglitserola of

Humicola

lanuginose

Aspergillus

oryzae d -

Aspergillus

oryzae

Aspergillus

oryzae d -

Thermomyces

lanuginosus

Lactase

Aspergillus niger

(U-galactosidase) Aspergillus oryzae

Saccharomyces fragilis

Saccharomyces lactis

Invertase Saccharomyces cerevisiae Крахмалов,

Gemitsellyulaza

(multi

enzyme)

Aspergillus niger

Bacillus subtilis

Trichoderma reesei

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.

stearothermophilu

s,

built-in plasmid

rSRS720

Bacillus

licheniformis d -

Bacillus

licheniformis

Aspergillus niger

d -

Aspergillus niger

Bacillus

licheniformis with

gene encoding

the alpha

amylase from

B.

stearothermophilu

s

Bacillus

amyloliquefaciens

with a gene

encoding

alpha-amylase

from Bacillus

amyloliquefaciens

Bacillus

amyloliquefaciens

/

Bacillus subtilis

Pseudomonas

fluorescens

with a gene

encoding

alpha-amylase

from

Thermococcales

хлебобулочных

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

Aspergillus niger

Cellulose Penicillium funiculosum

Trichoderma reesei

Trichoderma viride

Aspergillus niger

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

Aspergillus niger

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

longibrachiatum

Talaromyces emersonii

B. subtilis or

amyloliquefaciences

Aspergillus aculeatus

Disporotrichum

dimorimorphosporum

plasmid PUC18

Trichoderma

reesei,

containing the

gene of bovine

chimosin B

Organism-donor

Trichoderma sp.

Bacillus sp.

B.

amyloliquefacienc

is d-

B.

amyloliquefacienc

is

сыров

сыров

сыров

сыров

сыров


Xylose B. coagulans,

Streptomyces olivaceous,

Streptomyces rubiginosus,

Streptomyces

Glucosidase and

catalase

violaceoniger

Aspergillus niger Aspergillus niger

d-

Aspergillus niger

Hemi cellulose Aspergillus niger -

Lipase

Donor organism

Candida

antarctica

Aspergillus oryzae

Rhizomucor spp.

Rhizopus oryzae

and

Rhizopus niveus

Thermomyces

Penicillium roquefortii

spp.

Penicillium camembertii

Aspergillus niger

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

oryzae with the

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 niger

Rhizopus oryzae

Aspergillus aculeatus

Aspergillus oryzae

Aspergillus

oryzae d-

Aspergillus

aculeatus

Aspergillus niger

d-

Aspergillus niger

масложировой

продукции,

триглециридов

алкогольной

продукции,

хлебобулочных

изделий


Protease

Aspergillus niger

Aspergillus oryzae.

Aspergillus melleus

Streptomyces fradias

Bacillus licheniformis.

B. amyloliquefaciens

Bacillus subtilis

Bacillus

thermoprotyolyticus

Bacillus

stearothermophilus

Rhizopus niveus

Rhizopus oryzae

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

Aspergillus oryzae

Donor organism

Rhizomucor

Bacillus subtilis d

-

B.

amyloliquefaciens

Bacillus

amyloliquefaciens

d-B.

amyloliquefaciens

Aspergillus

oryzae d -

Rhizomucor

miehei

Bacillus

amyloliquefaciens

plasmid pUBnpr2,

carrying a gene

neutral protease

of

vector DNA

pUB110

from Bacillus

amyloliquefaciens

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

сыров

Aspergillus oryzae - продуктов

крахмалопаточн

ой

промышленност

и

Aspergillus niger -

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

Aspergillus niger

Aspergillus oryzae

Saccharomyces spp.

Candida pseudotropicalis

Kluyveromyces marxianus

var. lactis

Aspergillus niger

Aspergillus oryzae

B. amyloliquefaciens or

subtilis

B. licheniformis

Trichoderma reesei or

longibrachiatum

Saccharomyces cerevisiae -

Lactobacillus amylovorus

Aspergillus niger

Aspergillus oryzae

Rhizopus oryzae

Rhizopus niveus

Rhizopus delemar

Penicillium funiculosum

Trichoderma reesei or

longibrachiatum

Aspergillus niger

Aspergillus oryzae

Альфа-

ацетоацетатдека

бок-

силаза

Organism-donor

Bacillus spp.

Aspergillus

oryzae with the

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-

Bacillus subtilis

Trichoderma

reesei d-

Trichoderma

reesei

Aspergillus niger

var. awamori

d-Aspergillus var.

Aspergillus niger

d-

Aspergillus niger

Aspergillus niger

d-

Aspergillus niger

Оrganism-donor

Aspergillus spp.

Aspergillus niger Оrganism-donor

Aspergillus niger


cyclodextrin

glucosyl

transferase

B. licheniformis Оrganism-donor

Thermoanaeroba

cter

Glucoamylase Aspergillus niger Оrganism-donor

Aspergillus spp.

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

Trichoderma reesei

Aspergillus aculeatus

Оrganism-donor

Aspergillus foetidus

B. amyloliquefaciens или

subtilis

Bacillus spp.

Malt amylase B. amyloliquefaciens или

Оrganism-donor

subtilis

Bacillus spp.

pectinase Aspergillus niger

Оrganism-donor

Trichoderma reesei или

longibrachiatum

Aspergillus spp.

pectinesterase Trichoderma reesei или

Оrganism-donor

longibrachiatum

Aspergillus spp.

Aspergillus aculeatus

Aspergillus

oryzae with gene,

coding

пектинэстеразу

from

Aspergillus

aculeatus

Phospholipase A Trichoderma reesei or

Оrganism-donor

longibrachiatum

Aspergillus spp.

Phospholipase B Trichoderma reesei or

Оrganism-donor

longibrachiatum

Aspergillus spp.

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

Aspergillus niger

GAM-53

and cDNA of

pancreas

pigs

Aspergillus niger

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

Trichoderma reesei or

longibrachiatum

Aspergillus niger

pullulanase Bacillus licheniformis

Bacillus subtilis

Bacillus deramificans

18-IN T13 13

Klebsiella planticola

Asparaginase

Aspergillus niger

EPG-102

with a gene

encoding

polygalactourona

se

from

Aspergillus niger

GAM-53 из

NRRL3122

Aspergillus niger

Donor organism

Bacillus spp.

Klebsiella spp.

B. subtilis

genome with

pullulanazy from

B.

acidopullulyticus

A164delta5

Bacillus subtilis

genome with

pullulanase

Bacillus

deramificans 18-

INT13

Aspergillus niger Aspergillus niger

d-

Aspergillus niger

хлебобулочных

изделий,

гидролиз

фосфолипидов

растительных

масел

хлебобулочных

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

Bacillus subtilis

B-D-glucosidase Aspergillus niger

Trichoderma reesei

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

Aspergillus niger

Recombinant

strain

БАД к пище,

продуктов

обогащенных

БАД к пище,

продуктов

обогащенных

Сыров

плавленых,

овощных

консервов

БАД к пище,

продуктов

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

Aspergillus spp.

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 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

5. with genes from Aspergillus niger,

products coding endopolyglactoronase

6. with genes from Aspergillus niger,

asparaginase coded products

7. with genes from Aspergillus niger,

ncoding pectin products methylesterase

8. with genes from Aspergillus niger,

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

Trichoderma reesei or

longibrachiatum

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

Organic Products

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

Epidemiological examination

In accordance with the regulations of use,

determined by the Sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

epidemiological examination.

It is necessary specify the types of animals

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination


Organic Products

7. Dry farmyard manure

and dry chicken manure,

obtained from

economy

generating

Organic Products

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

8. Guano In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

9. Straw After composting is used in

accordance with the regulations of the Use,

determined by the sanitary

Epidemiological examination

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

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

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

Epidemiological examination

After felling timber should not be

processed chemicals

applied in accordance with regulations

application installed in sanitary


Epidemiological examination

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,

determined by the sanitary

Epidemiological examination

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

application installed in sanitary

Epidemiological examination

Obtained as a result of physical processes

with subsequent enrichment by chemical

in order to improve solubility.

Use in accordance with regulations

application installed in sanitary

Epidemiological examination

In accordance with the regulations of,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of,

determined by the sanitary

Epidemiological examination

28. Sodium chloride Use only Stannaries salt in

accordance with the regulations of the Use,

determined by the sanitary

Epidemiological examination

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.

Use in accordance with regulations

application installed in sanitary

Epidemiological examination


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.

Use in accordance with regulations

application installed in sanitary

Epidemiological examination

31. Sulfur In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

32. Stone powder

(crushed

basalt)

33. Alumina (eg

bentonite, perlite,

zeolite)

34. Biological

organisms

found in

naturally

(eg, worms)

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

35. Vermiculite In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

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

application installed in sanitary

Epidemiological examination

37. Humus from worms and

insects

38. Humic acid

natural

(natural)

origin (only

water and alkali

extracts)

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

39. Bleach In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

40. Byproducts

Sugar

(eg, grains)

41. Byproducts

processing

Guinea palms

coconut and cocoa (in

including palm

combs and husks,

filter cake

cocoa husks)

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination


42. By-products

obtained in

processing

organic

products

43. Sodium Chloride

calcium

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

In accordance with the regulations of use,

determined by the sanitary

Epidemiological examination

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

1.2. Preparations based on

rotenone,

obtained from species of

Derris elliptica,

Lonchocarpus spp,

Thephrosia spp

1.3. Preparations based on

Quassia amara

1.4. Preparations based on

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

Are used only in the situation of direct threat of harvest

Are used only in the situation of direct threat of harvest

1.5. Products based on the

shoals (azadirachtin)

of Aradiachta indica

Are used only in the situation of direct threat of harvest

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

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

Are used only in the situation of direct threat of harvest

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)

Are used only in the situation of direct threat of harvest

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

Are used only in the situation of direct threat of harvest

5.2. Sound Are used only in the situation of direct threat of harvest

5.3. Steam as a sterilizing

substance

Are used only in the situation of direct threat of harvest

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

6.5. Preparations based on

Metaldehyde,

containing repellents,

repellents

more highly organized

animals,

also used in the traps

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

Are used only in the situation of direct threat of harvest

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

processing and

byproducts

3. Legumes,

products of

processing and

byproducts

4. Carrots,

products of

processing and

byproducts

5. Other seeds

and fruit

products and

byproducts

6. Green and

gross poop

7. Other plants

products of

processing and

byproducts

8. Milk and

Products

9. Fish and other

marine animal

products

processing and

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

state health officer of Russia 15.04.2003 N 41,

N 10, ratified. Resolution of the Chief

Sanitary Inspector of Russia from 16.07.2008 N 43,

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

< 0,01 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

Microbiological indicators

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

permitted levels,

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

permitted levels,

mg/kg

2

3

See section “Raw oil and fat produce”

p.1.7.4.

Toxic elements:

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

Sulfitereducing

Clostridia

e

0,01

0,01

S.

aureus

1,0

1,0

-

Proteus in

1 gram are

not

permitted

Notes

4

For smoked items

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,

cut and packed

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”

exceeding 5 days,

including products,

cut and packed

under vacuum,

under the conditions

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”

exceeding 5 days,

including products,

cut and packed

under vacuum,

under the conditions

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

permitted levels,

mg/kg

3

According to p.1.1.1.

According to p.1.1.4.

According to p.1.1.1.

25

25

25

25

Microbiological indicators:

Mass of the product (in grams), where the

* items intended

for ready-to-use

cuts -

2,5 10 3

Enterococcus not

to exceed

1 10 3

QAMAAO,

CFU/g

Enterococcus not

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

following is not permitted

Sulfitereducing

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;

Sulfitereducing

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;

Sulfitereducing

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

Toxic elements:

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

permitted levels,

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

for canned meat in

assembled tin cans

for canned meat in

assembled tin cans

for canned meat in

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:

The total of NDMA

and

NDEA

Nitrates:

0,002*

200

Radio-nuclides: According to p.1.1.1

Microbiological indicators:

*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

Microbiological indicators:

Indicators

2

Toxic elements:

Lead

Arsenic

Cadmium

Mercury

Antibiotics:

Levomitsetyn

Tetracycline group

Mass of the product (in

grams), where the

following is not

permitted

(ECGB)

/(coli- forms

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**:

Hexachlorinecyclohexan

(α, β, γisomers)

DDT and its metabolites

Radio-nuclides:

Cesium-137

permitted

not

permitted

not

permitted

0,1

0,1

180

< 0,5 units/g

< 0,02 units/g

Bk/kg

Stronsium-90

80 Bk/kg

Microbiological indicators:

Not to exceed Mass of the product (in grams),

QAMAAO,

CFU/g,

where the following is not permitted

(ECGB) Pathogens

/(coli- forms 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

in 25 grams are

not permitted

L.

monocytogenes

in 25 grams are

not

permitted

L.

monocytogenes

in 25 grams are

not permitted

L.

monocytogenes

in 25 grams are

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

Toxic elements:

Lead

Arsenic

Cadmium

Mercury

0,0001

-

-

-

-

0,6

1,0

0,3

0,1

25

25

25

25

25

Not to exceed

permitted levels,

Mg/kg

Antibiotics,

According to p. 1.1.9.

Pesticides and

Radio-nuclides

Microbiological indicators:

Not to exceed

QAMAAO,

CFU/g,

Mass of the product (in grams),

where the following is not permitted

(ECGB)

/(coli- forms

Pathogens

including

Salmonellae

not permitted

L.

monocytogenes

in 25 grams are

not permitted

L.

monocytogenes

in 25 grams are

not permitted

L.

monocytogenes

in 25 grams are

not

permitted

L.

monocytogenes

in 25 grams are

not permitted

L.

monocytogenes

in 25 grams are

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

Toxic elements:

Lead

Arsenic

Cadmium

Mercury

Benzapiren

Nitrozamines:

The total of NDMA

and

NDEA

Antibiotics,

Pesticides and

Radio-nuclides

- 25 not permitted

0,5

0,1

Not to exceed

permitted levels,

Mg/kg

0,05

0,03

0,001

0,002

0,004

According to p. 1.1.9.

Mass of the product (in grams), where the

following is not permitted

(ECGB)

/(coli-

forms

3

0,1

0,1

1,0

1,0

Sulfitereducing

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

For smoked items

For smoked items

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

permitted levels,

Mg/kg

According to p.

1.1.10.

According to p. 1.1.4.

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

pв

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,

Pesticides and

Radio-nuclides

According to p. 1.1.9.

Microbiological indicators:

Mass of the product (in grams), where the

following is not permitted

(ECGB)

/(coli-

forms

3

1,0

1,0

1,0

1,0

Indicators

2

Toxic elements:

Lead

Arsenic

Cadmium

Sulfitereducing

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

permitted levels,

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 pв

for canned meat in

assembled tin cans

for canned pв

for canned pв

for canned meat in


Mercury

Tin

Chromium

Pesticides**:

Hexachlorinecyclohexane

(α, β, γ-

isomers)

DDT and its

metabolites

Nitrozamines:

The total of NDMA

and

NDEA

Nitrates:

0,03

0,1200,0

0,5

0,01

0,1

0,002

200

Antibiotics,

According to p.1.1.9

Pesticides and

Radio-nuclides:

Microbiological indicators:

Index

Product group

1.1.13.1.

Pasteurized canned poultry meat

1.1.13.1.

Sterilized canned poultry meat with

and without vegetables, including

pв

Index

Product group

1.1.14.

Poultry meat

products after

sublimation and heat

drying

1

Index

Product group

Indicators

Toxic elements:

assembled tin cans

for canned pвtйfor

canned pвtй in

assembled tin cans

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

permitted levels,

mg/kg

According to p. 1.1.9.

Nitrozamines: According to p.

The total of NDMA 1.1.13

and

NDEA

Antibiotics,

According to p.

Pesticides and 1.1.19

Radio-nuclides

Microbiological indicators:

Not to

exceed

QAMAAO

, CFU/g,

2

Mass of the product (in grams), where the

following is not permitted

(ECGB)

/(coli- forms

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

Toxic elements:

Lead

Arsenic

Cadmium

Mercury

Antibiotics:

Levomitsetyn

Tetracycline group

Streptomitsyn

Batsitratsyn

0,01

0,1

0,1

Pesticides **:

Hexachlorinecyclohexan

(α β γisomers)

DDT and its

metabolites

Radio-nuclides:

Cesium-137

Stronsium-90

Not to

exceed

QAMAAO,

CFU/g,

1 10 2

1,0

0,1

0,01

Not to exceed

permitted levels,

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

Microbiological indicators:

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

< 0,01 units/g

< 0,5 units/g

< 0,02 units/g

Bk/kg

Bk/kg

Mass of the product (in grams), where the

following is not permitted

(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

Toxic elements:

Lead

Arsenic

Cadmium

Mercury

Antibiotics,

Pesticides and

Radio-nuclides

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

permitted levels,

Mg/kg

3

According to p.

1.1.15

Microbiological indicators:

5 by 25*

25

25

Mass of the product (in grams), where the

following is not permitted

(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

Recalculated for the

source product

taking into

consideration the dry

product content in

the source product

and in the finished

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

permitted levels,

Mg/kg

2

Toxic elements:

3

Lead

Arsenic

Cadmium

Mercury

Antibiotics,

Pesticides and

Radio-nuclides

0,5

0,2

0,05

0,03

According to p.

1.1.15

Notes

4

Recalculated for the

source product

taking into

consideration the dry

product content in

the source product

and in the finished

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

1,2,3,4,7,8-geksahlordibenzodioksin 0,1

1,2,3,7,8,9-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

1,2,3,6,7,8-geksahlordibenzofuran 0,1

1,2,3,7,8,9-geksahlordibenzofuran 0,1

2,3,4,6,7,8-geksahlordibenzofuran 0,1

1,2,3,4,6,7,8-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

permitted levels,

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

According to the point 1.2.1

Dioxins :

(in the version. Additions and changes N 10, ratified. Resolution of the Russian Federation Chief State sanitary

from 16.07.2008 N 43)

Microbiological indicators

(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)

Index of group

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

According to the point 1.2.2

Pesticides :

antibiotics According to the point 1.2.1

Radionuclide:

cesium-137

300

strontium-90

100

Dioxins :

According to the point 1.2.1

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


Microbiological indicators:

(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)

Index of group

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


Microbiological indicators

(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

disease as Salmonella

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

The index of group

products

Indicators Permissible levels

mg / kg, no more

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

according to the point

1.2.2

50

100

according to the point

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)

Microbiological indicators

(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)

The index group

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


The index of group

products

Indicators Permissible levels

mg / kg, no more

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

Microbiological indicators

(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

The index group

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

mg / kg, no more

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

Toxic elements:

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

sanitary physician from 15.04.2003 N 41)

Microbiological indicators

(in the version. additions and changes in N 2, ratified with the decision of the Russian Federation Chief State

sanitary physician from 15.04.2003 N 41)

The index group

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)


The index group

products

1.2.10. Nutrient dried

enviroment(habitat) on

milk basis for ferments

cultivation and probiotic

Microflora

Indicators permissible levels

mg / kg, no more

Note

1 2 3 4

Toxic elements:

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

sanitary from 15.04.2003 N 41)

Microbiological indicators

(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)

Index, a group of

products

1.2.10.1.

Nutrient dried

enviroment(habitat) for

ferments cultivation and

probiotic Microflora

The index group

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

disease as Salmonella

(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

mg / kg, no more

Toxic elements:

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

according to the point

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;

- 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

1,2,3,4,7,8-geksahlordibenzodioksin 0,1

1,2,3,7,8,9-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

1,2,3,7,8- pentaclordibenzofuran 0,05

- pentaclordibenzofuran 0,5

1,2,3,4,7,8,- geksahlordibenzofuran 0,1

1,2,3,6,7,8-geksahlordibenzofuran 0,1

1,2,3,7,8,9 - geksahlordibenzofuran 0,1

2,3,4,6,7,8 geksahlordibenzofuran 0,1

1,2,3,4,6,7,8-geptahlordibenzofuran 0,01

1,2,3,4,7,8,9 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)

1.3. 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),

DDT and its metabolites

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

Toxic elements:

Lead

Arsenic

Cadmium

Mercury

Tin

Amount of

mesophylic aero-

and facultative

anaerobic microorganisms,

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

Microbiological factors

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


Index, product group Description Permissible

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:

Microbiological factors

Amount of

mesophylic aero-

and facultative

anaerobic microorganisms,

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

Radio-nucleids:

caesium-137

strontium-90

Pesticides:

hexachlorcyclohexan (alpha-,

beta-, gamma-isomers)

DDT and its metabolites

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

microorganisms

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


Index, product group Description Permissible

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.)

Toxic elements:

Lead

Arsenic

Cadmium

mercury

Pesticides:

hexachlorcyclohexan (alpha-, beta-,

gamma-isomers),

DDT and its metabolites

Polychloride biphenyls,

Radio-nucleids

Microbiological factors

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

L.Monocytogenes

not allowed in 25

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

L.Monocytogenes

not allowed in 25

g;

Proteus not

allowed in 0,1 g

weight (g) in

which not allowed

weight (g) in

which not allowed


Index, product group Description Permissible

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

Toxic elements:

Lead

Cadmium

mercury

tin

chrome

Pesticides:

hexachlorcyclohexan (alpha-,

beta-, gamma-isomers),

DDT and its metabolites

1,0

0,7

0,5

200

0,5

1,0

3,0

Polychloride biphenyls 5,0

Radio-nucleids:

Microbiological factors

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

Appendix 8 of these Sanitary rules

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

Index, product group Description Permissible

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

Toxic elements:

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

Radio-nucleids:

caesium-137 and strontium-90

Amount of

mesophylic aero-

and facultative

anaerobic microorganisms,

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

Microbiological factors

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;

Enterococcus not

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

salmonella only

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

Appendix 8 of these Sanitary rules

1,0

0,1

0,1

-

0,1

1,0

0,1

1,0

1,0

25

25

25

salmonella only

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

COE/g max: 1 x 1E3

– in

Sliced products;

2 x 1E3 – in

minced products

the same

Enterococcus

COE/g max: 1 x 1E3

– in

Sliced products;

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

minced products

salmonella only

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;

salmonella only

mould max. 100

COE/g

salmonella only


- 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

2,3,7,8-tetrahlordibenzodioksin 1

1,2,3,7,8-pentahlordibenzodioksin 1

1,2,3,4,7,8-geksahlordibenzodioksin 0,1

1,2,3,4,7,8-geksahlordibenzodioksin 0,1

1,2,3,7,8,9-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

1,2,3,7,8- pentaclordibenzofuran 0,05

- pentaclordibenzofuran 0,5

1,2,3,4,7,8,- geksahlordibenzofuran 0,1

1,2,3,6,7,8-geksahlordibenzofuran 0,1

1,2,3,7,8,9 - geksahlordibenzofuran 0,1

2,3,4,6,7,8 geksahlordibenzofuran 0,1

1,2,3,4,6,7,8-geptahlordibenzofuran 0,01

1,2,3,4,7,8,9 geptahlordibenzofuran 0,01

Oktahlordibenzofuran 0,0001

dibenzo-p-dioxins (PCDDs)

(Note innovations and changes in N 10, ratified. Resolution of the the Russian Federation Chief State

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.

Toxic elements:

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

DDT and its metabolites

0.02

Hexachlorobenzene

0.01

Organomercuric

Not admitted

pesticides

2,4-D acid, salts and

esters thereof

Radionuclides:

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

Toxic elements:

lead

arsenic

cadmium

mercury

Mycotoxins:

0.5

0.3

0.1

0.02


1.4.3.

Grits, oatmeal, flakes

aflatoxin B1 0.005

Pesticides:

hexachlorocyclohexane

(α,β,γ-isomers)

DDT and its metabolites

Organomercuric

pesticides

2,4-D acid, salts and

esters thereof

Harmful impurities:

Infestation and

contamination with the

cereal pests (insects,

mites)

Radionuclides:

cesium-137

strontium-90

Toxic elements:

lead

arsenic

cadmium

mercury

Mycotoxins:

aflatoxin B1

dezoxynivalenol

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

Radionuclides:

cesium-137

strontium-90

Index, Product Group MAFAC,

CFU/g,

Harmful impurities:

Infestation and

contamination with the

cereal pests (insects,

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.

Toxic elements:

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

dezoxynivalenol

0.7

wheat

1.0

barley

T-2 toxin

0.1

zearalenone

0.2

wheat

corn

barley

Pesticides:

hexachlorocyclohexane

(α,β,γ-isomers)

DDT

and its metabolites

Hexachlorobenzene

Organomercuric

pesticides

2,4-D acid, salts and

esters thereof

Radionuclides:

cesium-137

strontium-90

Harmful impurities:

Infestation and

contamination with the

cereal pests (insects,

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

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of

April 15, 2003.

1.4.5.

Pasta

Toxic elements:

lead

arsenic

cadmium

mercury

Mycotoxins, pesticides

Radionuclides:

cesium-137

strontium-90

0.5

0.2

0.1

0.02

According to p.1.4.4

60

30

Bq/kg

same


Index, Product Group MAFAC,

CFU/g,

Microbiological Characteristics

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

Index, Product Group Parameters Maximum Admissible

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.

Toxic elements:

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

Radionuclides:

cesium-137

strontium-90

40

20

Bq/kg

same


Index, Product

Group

MAFAC,

CFU/g,

Microbiological Characteristics

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.

Bakery products

with cheese and

cottage cheese

khachapuri,

pancakes

(including frozen

pancakes), etc.

1.4.7.3.

Bakery products

with butter cream

and scalded

cream

1.4.7.4.

Bakery products

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.4.8.

Toxic elements:

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

Radionuclides:

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.5.1.

Toxic elements:

Sugar

lead

0.5

arsenic

1.0

cadmium

0.05

mercury

Pesticides:

0.01

hexachlorocyclohexane

(α,β,γ-isomers)

0.005

DDT and its metabolites

Radionuclides:

0.005

cesium-137

140

Bq/kg

strontium-90

100

same

1.5.2.

Toxic elements:

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

Index, Product Group MAFAC,

CFU/g,

Microbiological Characteristics

Product portion (cm 3 , g) in

which is not admitted

max coliforms pathogenic

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


Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.5.3.

Toxic elements:

Sacchariferous lead

1.0

confectionary:

arsenic

1.0

chocolate and

cadmium

0.5

chocolate products mercury

Mycotoxins:

0.1

aflatoxin B1

0.005

Radionuclides:

cesium-137

strontium-90

Pesticides,

140

100

Microbiological Characteristics

Product portion (cm 3 Index, Product Group MAFAC,

, g) in

CFU/g, which is not admitted

max coliforms pathogenic

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.5.4.

Toxic elements:

Cacao beans and lead

1.0

cacao products arsenic

1.0

cadmium

0.5

mercury

Mycotoxins:

0.1

aflatoxin B1

0.005

Radionuclides:

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:

hexachlorocyclohexane

(α,β,γ-isomers)

DDT and its metabolites

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of

April 15, 2003.

Index, Product Group MAFAC,

CFU/g,

1.5.4.1.

Cocoa powder:

- marketable

- for commercial

processing

0.5

0.15

Microbiological Characteristics

Product portion (cm 3 , g) in

which is not admitted

max coliforms pathogenic

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.5.5.

Toxic elements:

Flour confectionery lead

0.5

arsenic

0.3

cadmium

0.1

mercury

Mycotoxins:

0.02

aflatoxin B1

0.005

dezoxynivalenol

0.7

Radionuclides:

cesium-137

strontium-90

Pesticides:

hexachlorocyclohexane

(α,β,γ-isomers)

DDT and its metabolites

50

30

0.2

0.02

100

100

Bq/kg

same

Comments


Index, Product

Group

Microbiological Characteristics

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


Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.5.6.

Toxic elements:

Honey

lead

1.0

arsenic

0.5

cadmium

0.05

Oxymethylfurfurol 25

Pesticides:

hexachlorocyclohexane

(α,β,γ-isomers)

DDT and its metabolites

Radionuclides:

cesium-137

strontium-90

0.005

0.005

100

80

Bq/kg

same

Residual pesticides, which were in raw food products, should be monitored as well (see pp. 3.12,

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.

Index, Product

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

Toxic elements:

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

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:

hexachlorocyclohexane

(α,β,γ-isomers)

DDT and its metabolites

Radionuclides:

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

Protected ground

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


Microbiological Characteristics

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

Radionuclides:

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

Index, Product Group Parameters Maximum Admissible

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

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of

April 15, 2003.


Index, Product Group MAFAC,

CFU/g,

Microbiological Characteristics

Product portion (cm 3 , g) in which

is not admitted

max coliforms pathogenic

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

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.6.3.

Toxic elements:

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

According to p.1.6.1

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%

Supplement 8 to these Sanitary Rules.

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

Supplement 8 to these Sanitary Rules.

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.

Supplement 8 to these Sanitary Rules.

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.6.4.

Toxic elements:

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

in chromium-plated

package

Pesticides, radionuclides According to p.1.6.1

Microbiological parameters:

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

Toxic elements:

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

in collapsed cans

in collapsed cans

in collapsed cans

in chromium-plated

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

Radionuclides:

cesium-137

strontium-90

cesium-137

strontium-90

According to p.1.6.1

1200

240

and finished product

Bq/kg

Bq/kg

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41

of April 15, 2003.

Microbiological parameters:

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.

Index, Product

Group

Microbiological Characteristics

Product portion (cm 3 MAFAC,

, g) in

CFU/cm which is not admitted

3 ,

max coliforms pathogenic

organisms,

including

Salmonella

Should meet the requirements of industrial sterility

for group “A” preserves in accordance with

Supplement 8 to these Sanitary Rules.

Should meet the requirements of industrial sterility

for group “B” preserves in accordance with

Supplement 8 to these Sanitary Rules.

Should meet the requirements of industrial sterility

for group “B” preserves in accordance with

Supplement 8 to these Sanitary Rules.

Mould content by Goward in tomato paste should

not exceed 40% 0f visual field.

Should meet the requirements of industrial sterility

for group “B” preserves in accordance with

Supplement 8 to these Sanitary Rules.

Should meet the requirements of industrial sterility

for group “C” preserves in accordance with

Supplement 8 to these Sanitary Rules.

Should meet the requirements of industrial sterility

for group “D” preserves in accordance with

Supplement 8 to these Sanitary Rules.

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

microorganisms

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

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of

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

Index, Product Group Parameters Maximum Admissible

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

Toxic elements:

Lead

Arsenic

Cadmium

Mercury

Tin

Chrome

Mycotoxins:

patuline

0.5

1.0

1.0

0.05

0.02

200.0

0.5

0.05

in collapsed cans

in collapsed cans

in chromium-plated

package

Apple, sea-buckthorn


Radionuclides:

cesium-137

strontium-90

80

70

Bq/kg

same

Microbiological Characteristics

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.

Jams, fruit pastes,

confitures, fruit and

berries crushed with

sugar and other fruit

and berry

concentrates with

sugar, non-sterilized

5 x 1E3 1.0 25 50 50

1.6.6.2.

Jams, fruit pastes,

confitures, fruit and

berries crushed with

sugar and other fruit

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.

Index, Product Group Parameters Maximum Admissible

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.6.8.

Toxic elements:

Spices and dried lead

5.0

vegetable herbs arsenic

3.0

cadmium

Radionuclides:

0.2

cesium-137

200

Bq/kg

strontium-90

100

same

Microbiological Characteristics

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.6.9. Nuts

Toxic elements:

lead

0.5

arsenic

0.3

cadmium

0.1

mercury

Pesticides:

0.05

hexachlorocyclohexane

(α,β,γ-isomers)

0.5

DDT and its metabolites

Mycotoxins:

0.15


aflatoxin B1 0.005

Radionuclides:

cesium-137

strontium-90

200

100

Microbiological Characteristics

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

In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of

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

Index, Product Group Parameters Maximum Admissible

Levels, mg/kg

Comments

1 2 3 4

1.6.10

Toxic elements:

Tea (lack, green, brick) lead

10.0

arsenic

1.0

cadmium

1.0

mercury

Mycotoxins:

0.1

aflatoxin B1

Radionuclides:

0.005

cesium-137

400

Bq/kg

strontium-90

Microbiological

200

same

parameters:

mould

1 x 1E3 CFU/g max

1.6.11

Toxic elements:

Coffee (beans, ground, lead

1.0

instant)

arsenic

1.0

cadmium

0.05

mercury

Mycotoxins:

0.02

aflatoxin B1

Radionuclides:

0.005

cesium-137

300

Bq/kg

strontium-90

Microbiological

100

same

parameters:

5 x 1E2 CFU/g max, green coffee

mould

beans

Residual pesticides, which were in raw food products, should be monitored as well (see pp. 3.12,

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.

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