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On March 4, 2021, the Food Safety and Standards Agency of India issued a regulatory revision announcement, F.
No.
1-116/Scientific Committee/Notif.
27/2010-FSSAI(E)
.
The revised regulations are the " Food Safety and Standards (Food Product Standards and Food Additives ) First Revised Regulations (2021)", which will be implemented on January 1, 2022
.
No.
1-116/Scientific Committee/Notif.
27/2010-FSSAI(E)
.
The revised regulations are the " Food Safety and Standards (Food Product Standards and Food Additives ) First Revised Regulations (2021)", which will be implemented on January 1, 2022
.
Regulation revision
The regulation has revised 22 items, involving 7 articles, 12 paragraphs, and 7 tables in 3 appendices
.
The food categories involved in the revision include fruit and vegetable products, cereals and grain products, spices, gluten-free foods, and eggs and egg products, and 6 new food safety and hygiene items, including uric acid, total number of bacteria, enterobacteria, salmonella, mononuclear Listeria monocytogenes and labeling; the types, uses and limits of food additives and processing aids have been revised
.
The revised food and its food safety and sanitation items are shown in the following table:
.
The food categories involved in the revision include fruit and vegetable products, cereals and grain products, spices, gluten-free foods, and eggs and egg products, and 6 new food safety and hygiene items, including uric acid, total number of bacteria, enterobacteria, salmonella, mononuclear Listeria monocytogenes and labeling; the types, uses and limits of food additives and processing aids have been revised
.
The revised food and its food safety and sanitation items are shown in the following table:
Comparison of newly added food safety and sanitation items with relevant food standards in my country
No.
1 Cereals and cereal products (clause 2.
4)
1 Cereals and cereal products (clause 2.
4)
In the "Food Safety and Standards (Food Product Standards and Food Additives) First Amendment Regulations (2021)", wheat flour, sorghum flour and pearl millet flour in cereals and their products have added "uric acid" limit indicators (both: uric acid ≤100mg/kg )
.
.
China's national standards corresponding to the above products are "GB2715-2016 National Food Safety Standard Grain" and "GB1355-86 People's Republic of China National Standard Wheat Flour", and there is no "uric acid" limit indicator
.
China's general food safety standard "GB2762-2017 National Food Safety Standard Limits of Contaminants in Foods" does not require "uric acid" limit indicators for grains and their products
.
.
China's general food safety standard "GB2762-2017 National Food Safety Standard Limits of Contaminants in Foods" does not require "uric acid" limit indicators for grains and their products
.
According to "Journal of Henan University" (2015.
04), uric acid is the final product of insect nitrogen metabolism and can be used as an indicator of the degree of pest pollution in wheat flour
.
04), uric acid is the final product of insect nitrogen metabolism and can be used as an indicator of the degree of pest pollution in wheat flour
.
No.
2 Salt, spices, condiments and related products (Article 2.
9)
2 Salt, spices, condiments and related products (Article 2.
9)
"Food Safety and Standards (Food Product Standards and Food Additives) First Amendment Regulations (2021)" added whole cumin (cumin) and cumin (cumin) powder, and dried thyme
.
These standards also increase the "uric acid" limit index (all are uric acid ≤ 100mg/kg)
.
.
These standards also increase the "uric acid" limit index (all are uric acid ≤ 100mg/kg)
.
Chinese national standard "GB/T22267-2017 People's Republic of China National Standard Cumin" corresponding to whole cumin (cumin) and cumin (cumin) powder
.
There is no limit index for "uric acid" in this standard
.
.
There is no limit index for "uric acid" in this standard
.
China's national standard "GB/T32735-2016 People's Republic of China National Standard Dried Thyme" corresponding to dried thyme
.
There is no limit index for "uric acid" in this standard
.
.
There is no limit index for "uric acid" in this standard
.
China's general food safety standard "GB2762-2017 National Food Safety Standard Limits of Contaminants in Foods" does not require "uric acid" limit indicators for spices
.
.
No.
3 Microbiological Standards for Eggs and Egg Products (Appendix B)
3 Microbiological Standards for Eggs and Egg Products (Appendix B)
"Food Safety and Standards (Food Product Standards and Food Additives) First Amendment Regulations (2021)" adds microbiological standards for eggs and egg products, which are divided into production process hygiene limits (Table 8A) and food safety limits (Table 8B)
.
Egg products include pasteurized liquid egg products (whole egg liquid, egg yolk liquid or egg white liquid), iced egg products/egg powder, and cooked or ready-to-eat egg products (including mayonnaise)
.
The production process includes the limit standards for the total number of bacteria and enterobacteria, and the products include the limit standards for Salmonella and Listeria monocytogenes
.
.
Egg products include pasteurized liquid egg products (whole egg liquid, egg yolk liquid or egg white liquid), iced egg products/egg powder, and cooked or ready-to-eat egg products (including mayonnaise)
.
The production process includes the limit standards for the total number of bacteria and enterobacteria, and the products include the limit standards for Salmonella and Listeria monocytogenes
.
The relevant national standards for egg and egg product safety in China are "GB2749-2015 National Food Safety Standard for Eggs and Egg Products" and "GB29921-2013 National Food Safety Standard for Pathogenic Bacteria Limits in Food"
.
Egg products in "GB2749-2015 National Food Safety Standard Eggs and Egg Products" include liquid egg products, iced egg products/egg powder and "remade eggs"; according to the terms and definitions in the standard, China’s "remade eggs" covers India “Cooked or ready-to-eat egg products” in the “Food Safety and Standards (Food Product Standards and Food Additives) First Amendment Regulations (2021)” and “Ready-to-eat” in China’s “GB29921-2013 National Food Safety Standard Egg products"
.
.
Egg products in "GB2749-2015 National Food Safety Standard Eggs and Egg Products" include liquid egg products, iced egg products/egg powder and "remade eggs"; according to the terms and definitions in the standard, China’s "remade eggs" covers India “Cooked or ready-to-eat egg products” in the “Food Safety and Standards (Food Product Standards and Food Additives) First Amendment Regulations (2021)” and “Ready-to-eat” in China’s “GB29921-2013 National Food Safety Standard Egg products"
.
There is no national standard for Salmonella and Listeria monocytogenes limits in liquid egg products, iced egg products/egg powder in China; "GB29921-2013 National Food Safety Standard Food Pathogenic Bacteria Limits" is among the pathogenic bacteria in ready-to-eat egg products The Salmonella limit is the same as the Indian standard above, but there is no national limit for Listeria monocytogenes
.
.
Appendix A of "GB21710-2016 National Food Safety Standard Egg and Egg Products Production Hygiene Regulations".
The "Guidelines for Salmonella Monitoring Procedures in the Process of Egg and Egg Products Processing" stipulates the Salmonella monitoring procedures during the processing of eggs and egg products.
"Suggested monitoring indicators "Limit value" is not detectable
.
The "Guidelines for Salmonella Monitoring Procedures in the Process of Egg and Egg Products Processing" stipulates the Salmonella monitoring procedures during the processing of eggs and egg products.
"Suggested monitoring indicators "Limit value" is not detectable
.
Customs advice
1.
Enterprises exporting relevant products to India should understand the "Food Safety and Standards (Food Product Standards and Food Additives) First Amendment Regulations (2021)" as soon as possible.
Export enterprises of grains and their products, spices and seasonings should do a good job in pest control in storage, and egg products enterprises.
Use risk-based preventive and control measures and current good manufacturing practices to control Salmonella and Listeria monocytogenes, so that export-related products comply with the latest Indian regulations
.
Enterprises exporting relevant products to India should understand the "Food Safety and Standards (Food Product Standards and Food Additives) First Amendment Regulations (2021)" as soon as possible.
Export enterprises of grains and their products, spices and seasonings should do a good job in pest control in storage, and egg products enterprises.
Use risk-based preventive and control measures and current good manufacturing practices to control Salmonella and Listeria monocytogenes, so that export-related products comply with the latest Indian regulations
.
2.
In China, there is no limit standard for uric acid in grains and its products, spices and seasonings, and the above-mentioned product testing standards are not found
.
Relevant enterprises should prepare the testing technology reserves as soon as possible and have the testing capabilities for the above-mentioned items, so that when relevant products are exported, they should be able to be inspected
.
In China, there is no limit standard for uric acid in grains and its products, spices and seasonings, and the above-mentioned product testing standards are not found
.
Relevant enterprises should prepare the testing technology reserves as soon as possible and have the testing capabilities for the above-mentioned items, so that when relevant products are exported, they should be able to be inspected
.
Contributors: International Inspection and Quarantine Standards and Technical Regulations Research Center of the General Administration of Customs (and the WTO/TBT-SPS National Notification and Consultation Center of the People’s Republic of China), Shijiazhuang Customs
