1.6. Fruit and Vegetable Products

Transcription

1 1.6. Fruit and Vegetable Products Fresh and quick-frozen vegetables, potato, water-melons, melons and gourds, fruit, berries, mushrooms Fruit and berries Mushrooms 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 cabbage, parsley, celery, coriander, fennel, etc.) sweet pepper marrow squash watermelon melon Mushrooms Mushrooms Protected ground Protected ground Protected ground Protected ground Pesticides: hexachlorocyclohexane (α,β,γ-isomers) Potato, green peas, sugar beet Vegetables, water-melons, melons and gourds, mushrooms Fruit, berries, grapes Potato Vegetables water-melons, melons and gourds, fruit, berries grapes, berries mushrooms in wild nature DDT and its metabolites

2 Index, Product Group Vegetables and potatoes, fresh, freshfrozen and processed: - whole fresh vegetables MAFAC, Microbiological Characteristics Product portion (cm 3, g) in which is not coliforms pathogenic organisms, including Salmonella Yeast Moulds blanched, fresh-frozen - fresh whole vegetables, nonblanched, fresh-frozen - green and leaf vegetables, freshfrozen - fresh-frozen blanched mushrooms 1 x 1E4 1 x 1E5 5 x 1E5 1 x 1E4 L.monocytogenes in 1 g is not for cut vegetables, including mixtures - 5 x 1E5 in blanched vegetables L.monocytogenes in g is not - potato semi-finished products, fresh-frozen (garnish potato, potato chops, meatballs, etc.) - salads and mixtures made of blanched vegetables, freshfrozen - vegetable puree semi-finished products, fresh-frozen 1 x 1E5 2 x 1E2 2 x 1E2 L.monocytogenes in g is not Sulphitereducing clostridia in 1g are not - vegetable chops, fresh-frozen (semifinished products)

3 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, quickfrozen - strained or crushed berries, quick-frozen - dessert fruit and berry dishes, freshfrozen - dessert fruit and berry semi-finished products 5 x 1E5 1 x 1E5 1 x 1E5 2 x 1E2 2 x 1E2 2 x 1E3 total amount of yeast and mould same Dried vegetables, potato, fruit, berries, mushrooms Toxic elements, nitrates, pesticides According to p Potato Vegetables, watermelons, melons and gourds, fruit, berries grapes, berries mushrooms in wild nature Calculated on the raw product basis taking into account dry matter content in the raw and finished product In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of April 15, 3.

4 Index, Product Group Microbiological Characteristics Product portion (cm 3, g) in which is not MAFAC, Mould, coliforms pathogenic organisms, including Salmonella Dried vegetables and potato: - dried vegetables, which were not blanched before drying - dried potato puree - dried potato and other root crops, which were blanched before drying - potato chips - chips and extruded product with food additives Fried fruit and berries - fruit and berries - fruit and berries, fruit and berry sublimated puree - candied fruits 5 x 1E5 2 x 1E4 1 x 1E4-2 x 1E2 50 B.cereus: CFU/g Yeast: CFU/g Yeast: 50 CFU/g In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of April 15, Dried mushrooms 5 x 1E Food concentrates: - vegetable and fruit desserts (heat-dried) - vegetable powder (sublimation drying) 5 x 1E3 S.aureus in 1g, and B.cereus in g are not Vegetable, fruit, berry preserves Mercury Tin Fruits and berries in collapsed cans Chrome patuline Nitrates, pesticides, According to p radionuclides in chromium-plated package Apple, tomato, seabuckthorn

5 Microbiological parameters: Index, Product Group Requirements Vegetable preserves with ph 4.2 or more; apricot, peach, pear preserves with ph 3.8 or more prepared without acid addition Non-concentrated tomato products (whole tomato preserves) with dry matter content less than 12% group A preserves in accordance with Supplement 8 to group B preserves in accordance with Supplement 8 to Vegetable preserves with ph group C preserves in accordance with Supplement 8 to Vegetable preserves (with ph below 3.7), pasteurized fruit and berry preserves for public catering with sorbic acid and ph below 4.0; apricot, peach, pear preserves with ph below 3.8. group D preserves in accordance with Supplement 8 to Mushroom preserves Mercury Tin Chrome.0 In collapsed cans in chromium-plated package Pesticides, radionuclides According to p Microbiological parameters: group A preserves (made of natural mushrooms) or group B preserves (made of vinegar-pickled mushrooms) in accordance with Supplement 8 to Juices, nectars, beverages, concentrates, semi-finished vegetable, fruit, and berry products (preserved); fruit, fruit and berry, flavoured icecream and food grade ice - juices, nectars, semifinished products, and ice-creams - beverages, food-grade ice - concentrates Mercury Tin Chrome Mercury according to p Vegetable, fruit, and berry in chromium-plated package Calculated on the raw product basis taking into account dry matter content in the raw and finished product

6 - juices, beverages, concentrates - vegetable and fruit semi-finished products - juices, beverages, concentrates - juices, beverages - concentrates patuline Apple, tomato, seabuckthorn. Tomato pulp, apple pulp patuline Nitrates, pesticides according to p For beverages and concentrates: calculated on the raw product basis taking into account dry matter content in the raw and finished product According to p In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of April 15, 3. Microbiological parameters: Index, Product Group Requirements Preserved vegetable juices with ph 4.2 or more group A preserves in accordance with Supplement 8 to Preserved tomato beverages with dry matter content less than 12% Concentrated tomato products with dry matter content more than 12% (tomato paste and tomato sauces) Sterilized tomato ketchups with dry matter content more than 12% Vegetable juices with ph (with acid addition) Vegetable juices with ph below 3.7 fruit (made of citruses), fruit and berry including those with sugar, natural with pulp, concentrated, pasteurized; preserved apricot, peach and pear juices with ph 3.8 and less. group B preserves in accordance with Supplement 8 to group B preserves in accordance with Supplement 8 to Mould content by Goward in tomato paste should not exceed 40% 0f visual field. group B preserves in accordance with Supplement 8 to group C preserves in accordance with Supplement 8 to group D preserves in accordance with Supplement 8 to Index, Product Group Fruit and berry juices and beverages, pasteurized, carbonated with ph 3.7 or less MAFAC, CFU/cm 3, Microbiological Characteristics Product portion (cm 3, g) in which is not coliforms pathogenic organisms, including Salmonella Yeast CFU/ cm 3, Moulds CFU/ cm 3, Lactic acid microorganisms in 1cm 3 are not - weight of cm 3, in which is not

7 Concentrates of fruit, fruit and berry and berry juices for industrial processing and pasteurized group D preserves in accordance with Supplement 8 to 5 x 1E3 2 x 1E3 non-pasteurized including quick-frozen x 1E sulphite-reducing Non-sterilized tomato clostridia in 1g sauces and ketchups, are not. including those with preservative addition x 1E Fruit and berry icecream and fruit ice based on sugar syrup, including flavoured In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of April 15, Mixtures for fruit and berry ice cream and fruit ice Vegetable and fruit juices, which are freshsqueezed and sold without storage According to p Dry mixtures are controlled after reconstitution with water Jams, fruit pastes, confitures, fruit and berries crushed with sugar and other fruit and berry concentrates with sugar Index, Product Group Mercury Tin Chrome in chromium-plated package patuline Apple, sea-buckthorn same MAFAC, Microbiological Characteristics Product portion (cm 3, g) in which is not coliforms pathogenic organisms, including Salmonella Yeast CFU/ g, Moulds 5 6 7

8 Jams, fruit pastes, confitures, fruit and berries crushed with sugar and other fruit and berry concentrates with sugar, nonsterilized 5 x 1E Jams, fruit pastes, confitures, fruit and berries crushed with sugar and other fruit and berry concentrates with sugar, exposed to various thermophysical treatment group D preserves in accordance with Supplement 8 to Vegetables and fruits, mushrooms brined, pickled, sour, soaked. Toxic elements, nitrates, pesticides, radionuclides According to p Microbiological parameters Index, Product Group Product portion (cm 3, g) in which is not Mesophilic sulphite-reducing clostridia Pathogenic organisms, including Ready to use vegetables sour and brined (cabbage, cucumbers, tomato etc.); Fruits soaked and brined, including water-melons and melons (packaged and non-packaged) Mushrooms preserved: brined and pickled in barrels, cooked in barrels Salmonella Spices and dried vegetable herbs lead arsenic cadmium same

9 Index, Product Group Spices: - ready to use - spices, raw materials: whole black pepper, bayberry, red pepper, coriander, cinnamon, nutmeg, etc. MAFAC, Microbiological Characteristics Product portion (cm 3, g) in which is not coliforms Sulphitereducing clostridia pathogenic organisms, including Salmonella Mould, x 1E5 2 x 1E x 1E Complex food additives with spices and spicy vegetables Flavourings table mustard and horse reddish Garlic powder (sublimated) 5 x 1E5 2 x 1E2 2 x 1E2 5 x 1E3 - B.cereus CFU/g Nuts lead arsenic cadmium mercury 0.3 Pesticides: hexachlorocyclohexane (α,β,γ-isomers) DDT and its metabolites 5 aflatoxin B same Index, Product Group Product portion (cm 3, g) in which is not Mould, coliforms pathogenic organisms, including Salmonella Natural nuts (almond, walnut, peanut, pistachio, butternut, hickory, coconut) pealed, non-roasted Roasted nuts In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41 of April 15, 3.

10 Chopped dried coco-nuts Chopped coco-nuts Tea (lack, green, brick) lead arsenic cadmium mercury Coffee (beans, ground, instant) aflatoxin B same Microbiological parameters: mould CFU/g lead arsenic cadmium mercury 0.02 aflatoxin B same Microbiological parameters: mould CFU/g, green coffee 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.