GB 2761-2017National standard for food safety - Limits of mycotoxins in foods (English PDF)

2.1 Mycotoxins

The secondary toxic metabolites produced by fungi during growth and reproduction.

2.2 Edible parts

The edible part obtained from food raw materials by mechanical means (such as grain

milling, fruit peeling, nut shelling, meat boning, fish boning, shellfish shelling, etc.) to

remove non-edible parts.

3.1 Regardless of whether or not the mycotoxin limit is established, food producer and

processer shall take control measures to minimize the level of mycotoxins in foods.

3.2 This Standard lists the mycotoxins that may pose a greater risk to public health.

Foods with limits are foods that have a greater impact on the dietary exposure of

consumers.

3.4 The limits of mycotoxins in foods are calculated in the usual edible parts of the food,

unless otherwise specified.

4.1 Aflatoxin B1

4.1.2 Test method. determine according to the method specified in GB 5009.22.

4.2 Aflatoxin M1

4.3 Deoxynivalenol

4.3.1 See Table 3 for limit indicators of deoxynivalenol in foods.

4.3.2 Test method. determine according to the method specified in GB 5009.111.

4.4 Penicillin

4.5 Ochratoxin A

4.6 Zearalenone

4.6.1 See Table 6 for limit indicators of zearalenone in foods.

Annex A

Food category (name) description

A.1 See Table A.1 for food category (name) description.

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