Specifications and Standards for Foods, Food … Food Additives - 2003.pdfSEH 2002 09 Specifications...
Transcript of Specifications and Standards for Foods, Food … Food Additives - 2003.pdfSEH 2002 09 Specifications...
SEH
2002
09
Specifications and Standards for Foods, Food Additives, etc.
Under The Food Sanitation Law (ABSTRACTS)
January 2003
Foreword JETRO compiles English materials in order to widely introduce Japan’s regulations as well as relevant laws and systems to foreign parties involved. The purpose are wide-ranging, from introducing vigorous Japanese measures taken for opening its market as well as key revisions of regulations and standards, to supporting promotion of exports as well as familiarity of standardization in industries of foreign countries and heightening international understanding of Japanese systems. We hope this publication is helpful in understanding Japanese laws,standards and systems.
January 2003 Information Service Department Japan External Trade Organization 2-5, Toranomon 2-chome, Minato-ku,Tokyo 105-8466 Japan TEL.03-3582-6270,Fax.03-3582-5662
CCCCOOOONNNNTTTTEEEENNNNTTTTSSSS
IIII.... FFFFOOOOOOOODDDD
l. General and Individual Standards of Food 1
2. Maximum Residue Limits for Veterinary Drugs in Food 16
3. Maximum Residue Limits for Agricultural Chemicals in Food 20
4. Provisional Regulatory Limitations of Contaminants in Food 124
5. Limit Dating of Foods 126
IIIIIIII.... MMMMIIIILLLLKKKK AAAANNNNDDDD MMMMIIIILLLLKKKK PPPPRRRROOOODDDDUUUUCCCCTTTTSSSS
l. Milk Used as Ingredients, Drinking Milk and Milk Drinks 127
2. Milk Products 129
3. Fermented Milk and Fermented Milk Drinks 132
4. Products Storable at Normal Temperature 133
IIIIIIIIIIII.... FFFFOOOOOOOODDDD AAAADDDDDDDDIIIITTTTllllVVVVEEEESSSS
l. Designated Food Additives 134
2. Standards of Manufacture of Food Additives 140
3. General Standards for Use of Food Additives 142
4. Food Additives with Standards of Use 143
5. Food Additives with No Standard of Use 173
6. Existing Food Additives 179
7. Origin of Natural Flavoring Agents 194
8. Substances Generally Provided as Food and Used Also as Food Additives 200
9. Labeling of Food Additives Contained in Food 201
IIIIVVVV.... AAAAPPPPPPPPAAAARRRRAAAATTTTUUUUSSSS AAAANNNNDDDD CCCCOOOONNNNTTTTAAAAIIIINNNNEEEERRRR----PPPPAAAACCCCKKKKAAAAGGGGEEEESSSS 203
VVVV.... TTTTOOOOYYYYSSSS 217
VVVVIIII.... DDDDEEEETTTTEEEERRRRGGGGEEEENNNNTTTTSSSS 218
The following is basically an English translation of Japanese documents named "Specifications and Standards of Foods, Food Additives, etc. (Abstract)" published by the Food Hygienic Society of Japan. Updated information and partial modification are included in accordance with amendments to related regulations, etc. that have been published up to October, 2002.
IIII.... FFFFOOOOOOOODDDD
llll.... GGGGeeeennnneeeerrrraaaallll aaaannnndddd IIIInnnnddddiiiivvvviiiidddduuuuaaaallll SSSSttttaaaannnnddddaaaarrrrddddssss ooooffff FFFFoooooooodddd
* See the Part I. 2, Maximum residue limits for veterinary drugs in food of animal origin (page 16).
Food in general
・Food shall not be irradiated with radiation (as defined under the Article 3, item 5 of the Atomic Energy Fundamental Law), provided that this does not apply to cases, during manufacturing processes or processing processes of food, of irradiation for the control of those manufacturing processes or processing processes, where the dose absorbed in the food is not greater than 0.10 gray, and to cases specifically prescribed in the respective provisions of foods.
Standards of manufacture, processing, and preparation
・Food shall not contain antibiotics. Provided that the same does not apply to (1) the foods complying with the specifications of composition established for various foods and milk*, and (2) food manufactured or processed from the foods mentioned in (1) as its raw materials.
・Meat, poultry eggs, and fish and shellfish shall not contain synthetic chemical antibacterial substances. Provided that this does not apply to (1) foods containing food additives designated under Article 6 of the Law, (2) foods complying with the specifications of composition established for various foods, and (3) food manufactured or processed from the foods mentioned in (2) as its raw materials.
・In case food is a part of an organism obtained by recombinant DNA techniques, or contains a part of the organism concerned, the organism concerned shall be officially announced to have passed the safety evaluation procedures established by the Minister of Health, Labour and Welfare.
・In case food is a substance manufactured by use of microorganism obtained by recombinant DNA techniques, or contains the substance concerned, the substance concerned shall be officially announced to have passed the safety evaluation procedures established by the Ministry of Health, Labour and Welfare.
・When preparing fish and shellfish for raw consumption, the fish and shellfish shall be sufficiently washed with potable water (refer the provisions of Standards of manufacture of Soft Drinks) to remove those which might contaminate the product.
・Foods for Specified Health Uses prescribed in Article 5 Paragraph 1 of Enforcement Regulations of the Law shall have passed the safety evaluation procedures established by the Minister of Health, Labour and Welfare.
RemarksSpecifications and StandardsClassification
Specifications of composition
- 1 -
(Continued)
Standards of preparation (for soft drinks prepared by a full automatic preparation machine) is provided separately.
Soft Drinks ・No turbidity (except turbidity arising from ingredients or food additives used for the purpose of flavoring or coloring, or dead microorganisms that are generally deemed not to be injurious to human health (limited to those which inevitably migrate into raw
Specifications of composition
・When storing food by direct contact with ice other than ice intended for consumption, ice which shows a negative response to the coliform group shall be used.
・For the storage of food, antibiotics shall not be used.
・Food shall not be irradiated with radiation for the purpose of preserving food.
Standards of storage
・When manufacturing food using raw milk or raw goat's milk, the raw milk or raw goat's milk shall, during the manufacturing process of the said food, be thermally pasteurized at 62℃for 30 minutes or thermally pasteurized by an equivalent or more effective method. Milk to be added to food or to be used in the preparation of food shall be cow's milk, special cow's milk, pasteurized goat's milk, partly skimmed milk, skimmed milk, or processed milk.
・When manufacturing, processing, or preparing food using blood, blood cell, or blood plasma (limited to that of domestic animals), the blood, blood cell, or blood plasma shall, during the manufacturing, processing, or preparing the said food, be thermally pasteurized at 63℃ for 30 minutes or thermally pasteurized by an equivalent or more effective method.
・Poultry eggs with shells used for manufacturing, processing, or preparing food shall not be eggs forbidden to offer for human consumption. When manufacturing, processing, or preparing food by use of poultry eggs, pasteurization by heating at 70℃ or higher for 1 minute or by other heating method having no less effect shall be requested. However, this does not apply to the cases when normal eggs of within use-by date are used.
・In case food is manufactured by use of microorganism obtained by recombinant DNA technics, it shall be performed by a method which was certified to be in conformity with the standards established by the Ministry of Health, Labour and Welfare.
・In case food is manufactured or processed, food additive not in conformity with the monographs of Specifications and Standards for Food Additives or manufactured by a method not in conformity with the standards of manufacture shall not be used.
RemarksSpecifications and StandardsClassification
- 2 -
(Continued)
100/mL
N.D.
0.01 mg/L
0.0005 mg/L
0.01 mg/L
0.05 mg/L
1 mg/L
0.05 mg/L
0.05 mg/L
0.01 mg/L
10 mg/L
2 mg/L
30 mg/L
-
5 mg/L
-
1.0 mg/L
2 mg/L
-
-
-
-
100 /mL
N.D.
0.01 mg/L
0.0005 mg/L
-
0.1 mg/L
-
0.05 mg/L
0.05 mg/L
0.01 mg/L
10 mg/L
0.8 mg/L
-
0.1 mg/L
1.0 mg/L
0.3 mg/L
1.0 mg/L
0.3 mg/L
200 mg/L
300 mg/L
500 mg/L
0.5 mg/L
Standard plate count
Coliform group
Cadmium
Mercury
Selenium
Lead
Barium
Arsenic
Hexavalent chromium
Cyanogen
Nitrite nitrogen & Nitrate
nitrogen
Fluorine
Boron (as H3BO3)
Organic phosphorus
Zinc
Iron
Copper
Manganese
Chlorine ions
Calcium, magnesium, etc.
(hardness)
Evaporation residue
Anion active agent
(surfactants)
Mineral
WaterSoft Drinks*
Maximum level or other
requirements
"Mineral water" means soft drinks produced only from water as its ingredients.
Standards of manufacture
・Source water shall be water supplied by the city water supply system, etc. under the Water Service Law, or water meeting following standards.
materials of products)) shall be detected.
・No sedimentation (except sedimentation arising from ingredients, food additives used for the purpose of flavoring or coloring, or dead microorganisms that are generally deemed not to be injurious to human health (limited to those which inevitably migrate into raw materials of products)) nor solid foreign substance (except vegetable solids used as ingredients not greater than 30% by volume) shall be detected.
・No arsenic, lead, or cadmium shall be detected.
・Tin content shall not be more than 150.0 ppm.
・Coliform group shall be negative.
・Mineral water which has the carbon dioxide pressure inside the container-package of less than 98 kPa at 20℃ and which has not been sterilized or pasteurized shall be free from enterococcus and Pseudomonas aeruginosa.
RemarksSpecifications and StandardsClassification
- 3 -
(Continued)
-
12 mg/L
-
-
-
0.05 mg/L
as H2S
-
-
0.005 mg/L
as phenol
10 mg/L
from 5.8 to
8.6
Not abnormal
Not abnorma
-
5 degree
2 degree
Phenols
Organic substances
(consumption of KMnO4)
pH
Taste
Odour
Sulfide
Color
Turbidity
* Soft drinks excluding mineral water, frozen fruits drinks and fruits juice used as ingredients
(Soft drinks)・Soft drinks shall be filled in container-packages and pasteurized after being tightly stopped or sealed, or shall be tightly stopped or sealed after pasteurization or removal of microorganisms by filtration equipment, etc. and filled automatically in container-packages. Method of pasteurization or removal of microorganisms shall be :
a. Heating central parts at 65℃ for 10 minutes or other method having no less effect, for pasteurization of products of pH below 4.0;
b. Heating central parts at 85℃ for 30 minutes or other method having no less effect, for pasteurization of those of pH 4.0 and over (except those of pH 4.6 and over and water activity exceeding 0.94) ;
c. By a method enough to destroy viable microorganisms in products deriving from raw materials, etc., or by the method mentioned in b., for pasteurization of those of pH 4.6 and over and water activity exceeding 0.94.
d. By a method enough to remove viable microorganisms in products deriving from raw materials, etc.
Provided that neither pasteurization nor removal of microorganisms is required for those with inside pressure of carbon dioxide in container-packages not less than 98 kPa at 20℃ and not containing tissue components of plants and animals .
(Mineral water)・Mineral water shall be filled in container-packages and pasteurized after tightly stopped or sealed, or shall be tightly stopped or sealed after pasteurized by pasteurizing equipment with a self recording thermometer or after removing microorganisms by filtration equipment and filled automatically in
RemarksSpecifications and StandardsClassification
- 4 -
(Continued)
Standards of manufacture (for container-packages) and standards of preservation (soft drinks set in a full automatic preparation machine) are provided separately.
・Turbidity and sedimentation shall, when the powder is dissolved in such quantity of water as used for drinking, conform to the item of turbidity and sedimentation in the specification of composition in the column of "Soft Drinks".
・No arsenic, lead, or cadmium shall be detected.
・Tin content: Not more than 150.0 ppm.
・Powdered soft drinks to which lactic acid bacteria have not been added. Coliform group: Negative. Bacteria count: Not more than 3,000/g.
・Powdered soft drinks to which lactic acid
Specifications of composition
Powdered Soft Drinks
・Soft drinks contained in a glass bottle with a paper stopper shall be stored at 10℃ or below, frozen fruit drinks, and frozen fruit juice used as ingredients at -15℃ or below, and fruit juice used as ingredients shall be stored in a clean and sanitary container.
・Soft drinks other than mineral waters, frozen fruit drinks, and fruit juice used as ingredients, which are not less than pH 4.6 and exceed 0.94 in water activity, and which have not been pasteurized by the method effective enough to destroy viable microorganisms that exist in the said soft drinks and derived from the ingredients, shall be stored at 10℃ or below.
Standards of storage
container-packages. Pasteurization or removal of microorganisms shall be by heating central parts at 85℃ for 30 minutes or other method enough to destroy viable microorganisms which exist in products deriving from source water, etc.
・Pasteurization or removal of microorganisms is, however, not required for mineral water with carbon dioxide inside pressure in container-packages not less than 98 kPa at 20℃, or produced by methods complying with following standards:Source water shall be only mineral water obtained directly from springs, and tightly stopped or sealed after automatically filled in container-packages; not contaminated by pathogenic microorganisms or not contain organisms or substances arousing suspicion of such contamination; negative in the test of spore forming sulfite reducing anaerobe, enterococcus, and Pseudomonus aeruginosa, and not more than 5/ml in standard plate count; not subjected to any treatment other than precipitation, filtration, aeration or insulation of carbon dioxide, or deaeration; not more than 20/ml in standard plate count immediately after filled in container-packages; etc.
RemarksSpecifications and StandardsClassification
- 5 -
(Continued)
bacteria have been added. Coliform group: Negative. Bacteria count (except lactic acid bacteria): Not more than 3,000/g.
RemarksSpecifications and StandardsClassification
Poultry Eggs For veterinary drug residue standards see the part I. 2 (page 16).
Standards of manufacture and standards of storage: omitted
・When poultry eggs with shells are offered for consumption without pasteurization by heating, normal eggs for raw consumptions within use-by date shall be used.
Limitation of use
・Pasteurized liquid eggs (poultry eggs) Salmonella spp. : Negative ・Unpasteurized liquid eggs (poultry eggs) Bacteria count : not more than 1,000,000/g
Specifications of composition
・Preparation shall be performed in a sanitary place using clean and sanitary machinery and equipment.
Standards of preparation
Standards of storage
For veterinary drug residue standards see the Part I. 2 (page 16).
For pesticide residue standards see the Part I. 3 (page 20).
・Shall be stored at 10℃ or below. However, finely cut meat and whale meat, frozen and placed in container-packages, shall be stored at - 15℃ or below.
・Shall be kept in clean and sanitary covered containers or wrapped in clean and sanitary plastic film, plastic-processed paper, paraffin paper, sulfuric acid paper, or cloth for transportation.
Meat and Whale meat (Except frozen whale meat for raw consumption)
Flavored Ices
・Containers used for the storage shall be pasteurized by appropriate methods.
・Ingredients and products shall be stored in covered containers and shall not be touched directly by fingers during handling.
Standards of storage
・Water used as raw material shall be potable water.
・The ingredients shall be thermally pasteurized at 68℃ for 30 minutes, or pasturized by an equivalent or more effective method.
・Others
Standards of manufacture
・Bacteria count (melted water): Not more than 10,000/ml.
・Coliform group: Negative.
Specifications of composition
Ice "Potable water" means the water supplied by city water system, etc. under the Water Service Law, or water meeting water standards mentioned in the column of "soft drinks" in the table of page 3.
・Water used as raw material shall be potable water.
Standards of manufacture
・Coliform group: Negative. Bacteria count (melted water): Not more than 100/ml.
Specifications of composition
- 6 -
(Continued)
"Dry meat products" means meat products which have been dried, and which are sold as "dry meat products".
"Unheated meat products" means the meat products of which meat has been smoked or dried after having been salted, which have not been pasteurized by heating the central part at 63℃ for 30 minutes or by an equivalent or more effective method, and which are sold as "unheated meat products".
"Specified heated meat products" means the meat products which have been pasteurized
(General) ・N02-: Not more than 0.070 g/kg
(Dry meat products) ・E. coli: Negative
・Water activities: Less than 0.87
(Unheated meat products) ・E. coli: Not more than 100/g
・Staphylococcus aureus: Not more than 1,000/g
・Salmonella spp.: Negative
(Specified heated meat products)・E. coli: Not more than 100/g ・Clostridium spp.: Not more than 1,000/g
・Staphylococcus aureus: Not more than 1,000/g
・Salmonella spp.: Negative
Specifications of composition
Meat Products
Blood, Blood Cell, and Blood Plasma
・Blood, blood cell, and blood plasma shall be stored at 4℃ or below.
・Frozen blood, blood cell and blood plasma shall be stored at - 18℃ or below.
・Blood, blood cell and blood plasma shall be kept in clean and sanitary container-packages for storage.
Standards of storage
・Processing shall be performed so as for the temperature of the blood cell or blood plasma not to exceed 10℃.
・Others
Standards of processing
・Poultry eggs with shells (only cases for raw consumption) shall be labeled "for raw consumption, had better be stored at 10℃ or below, after use-by date has passed shall be pasteurized by heating before offering for consumption ."
・Poultry eggs with shells (except for raw consumption) shall be labeled "for manufacturing use, shall be pasteurized by heating before offering for consumption."
・Liquid poultry eggs that have been pasteurized shall be labeled of the temperature and time of pasteurization .
・Liquid poultry eggs that have not been pasteurized shall be labeled "unpasteurized, shall be pasteurized by heating before offering for consumption."
Labeling standard
RemarksSpecifications and StandardsClassification
- 7 -
(Continued)
by a method of heating the central part at 63℃ for 30 minutes or an equivalent or more effective method, excepting dry meat products and unheated meat products.
(General) ・Frozen meat products shall be stored at not more than - 15℃.
・Shall be sealed in clean and sanitary containers, packed in casings, or wrapped in clean and sanitary plastic film, plastic-processed paper, sulfuric acid paper, or paraffin paper for transportation.
(Unheated meat products) ・Shall be stored at 10℃ or below. (Those with water activities 0.95 or more of which ingredients are only lumps of meat shall be stored at 4℃ or below). Provided that the same shall not apply to the products of less than pH 4.6 or those of less than pH 5.1 with water activities of less than 0.93 of which ingredient meat is not only lumps of meat.
(Specified heated meat products) ・Those with water activities of 0.95 or more: Shall be stored at 4℃ or below.
・Those with water activities of less than 0.95: Shall be stored at 10℃ or below.
(Heated meat products) ・Shall be stored at 10℃ or below, excepting those pasteurized by heating the central part at 120℃ for 4 minutes (including an equivalent or more effective method) after being packed in airtight container-packages.
Standards of storage
(General) ・Number of spores in spices, sugar and starch used for the manufacture: Not more than 1,000/g
・Others (omitted)
(Individual) There are standards of manufacture for dry meat products, non-heated meat products, specified heated meat products and heated meat products, respectively.
Standards of manufacture
(Heated meat products, heat-pasteurized after packed in container-packages) ・Coliform spp.: Negative
・Clostridium spp.: Not more than 1,000/g
(Heated meat products, packed in container-packages after being heat-sterilized) ・E. coli: Negative
・Staphylococcus aureus: Not more than 1,000/g
・Salmonella spp.: Negative
Specifications and Standards RemarksClassification
- 8 -
(Continued)
Fishpaste Products
・Fish sausages, fish ham, and specially wrapped fishpaste products shall be stored at 10℃ or below, provided that this does not apply to products, after being put in an airtight container, pasteurized by heating the central part at 120℃ for 4 minutes (including equivalent or more effective methods), and to products with pH not more than 4.6 or with a water activity of not more than 0.94. Frozen fish paste products shall be stored at - 15℃ or below.
Standards of storage
・Standards of pasteurization Heating the central part at 75℃ or by an equivalent or more effective method.
Fish sausages and fish ham: Heating the central part at 80℃ for 45 minutes or by an equivalent or more effective method.
Specially wrapped fishpaste products: Heating the central part at 80℃ for 20 minutes or by an equivalent or more effective method.
・Others
Standards of manufacture
・Coliform group: Negative (except minced fish))
・N02-: Not more than 0.05 g/kg. (Only fish
sausages and fish ham)
Specifications of composition
Whale meat Products
・Shall be stored at 10℃ or below (frozen whale meat products, at - 15℃ or below), excepting those pasteurized by heating the central part at 120℃ for 4 minutes or by an equivalent or more effective method after being packed in airtight container-packages.
・Shall be sealed in clean and sanitary containers, packed in casings or wrapped in clean and sanitary plastic film, plastic-processed paper, sulfuric acid paper, or paraffin paper for transportation.
Standards of storage
・Number of spores in spices, sugar and starch used for the manufacture: Not more than 1,000/g
・Pasteurization: Heating the central part at 63℃ for 30 minutes or by an equivalent or more effective method
・Others (omitted)
Standards of manufacture
・Coliform group: Negative
・N02-: Not more than 0.070 g/kg (Whale
meat bacon)
Specifications of composition
RemarksSpecifications and StandardsClassification
- 9 -
(Continued)
Standards of processing (excluding those which have to be
・Crabs used for processing shall be fresh.
・Water used for processing shall be potable water, pasteurized sea water or artificial sea water made of potable water.
・Processing shall be performed by heating the central part at 70℃ for not less than 1 minute or by an equivalent or more effective method.
・Vibrio parahaemolyticus (limited to those which need not be heated before eating): Negative
・Bacteria count (limited to frozen boiled crab): Not more than 100,000/g
・Coliform group (limited to frozen boiled crab): Negative
Specifications of composition
Boiled Crab
・Octopuses used for processing shall be fresh.
・Water used for processing shall be potable water, pasteurized sea water or artificial sea water made of potable water.
・After boiling, the product shall be rapidly and sufficiently cooled by use of potable water, pasteurized sea water or artificial sea water made of potable water.
・After cooling, the product shall be kept in a clean and easily washable, impermeable covered containers made of metals, plastics etc.
Standards of processing
Standards of storage
・Shall be stored at 10℃ or below, but frozen boiled octopus, at - 15℃ or below.
・Shall be packed in clean, sanitary plastic film, plastic-processed paper, sulfuric acid paper, or paraffin paper for transportation.
・Vibrio parahaemolyticus (limited to those which need not be heated before eating): Negative
・Bacteria count (limited to frozen boiled octopus): Not more than 100,000/g ・Coliform group (limited to frozen boiled octopus): Negative
Specifications of composition
Boiled Octopus
・N02-: Not more than 0.005 g/kg.Specifications
of compositionIKURA (Salmon Roe), SUJIKO (Salmon Roe), and TARAKO (Cod Roe)
RemarksSpecifications and StandardsClassification
- 10 -
(Continued)
Fresh fish and shellfish for raw consumption [fresh filleted fish and shucked shellfish, excluding raw consumption oysters, to be served for raw consumption (excluding frozen ones)]
Standards of processing
・Water used for processing shall be potable water, pasteurized sea water or artificial sea water made of potable water. The processing shall be performed changing the water sufficiently.*
・In case fish and shellfish as raw materials are frozen, they shall be thawed at a sanitary place or in a water tank by use of potable water, pasteurized sea water or artificial sea water made of potable water, changing the water sufficiently.*
・Fish and shellfish as raw materials shall be sufficiently washed with potable water, pasteurized sea water or artificial sea water made of potable water to remove those which might contaminate the product.*
・The treated fish and shellfish mentioned in the preceding articles shall be processed in other sanitary place than the place where the treatment was performed. In the processing no synthetic chemical additive shall be used (except sodium hypochlorite).*
* These sentences shall be put into force since June 1st, 2002.
・The most probable number of Vibrio parahaemolyticus: Not more than 100/g
Specifications of composition
・Product which does not require heating (limited to that which is not frozen): Shall be stored at 10℃ or below.
・Frozen boiled crab: Shall be stored at -15℃or below.
・Shall be packed and stored in a clean and sanitary container (excluding those which are required to be heated before eating and which are not frozen). This regulation, however, shall not be applied on the product intended for sale with preventive measures for secondary contamination.
Standards of storage
heated before serving for eating and excluding those which are not frozen)
・After heating, the product shall be rapidly and sufficiently cooled by use of potable water, pasteurized sea water or artificial sea water made of potable water. During cooling, measures should be taken to prevent the recontamination from raw materials etc. (prevention of secondary contamination).
・After cooling, the product shall be kept in a clean and easily washable, impermeable covered containers or kept by other method having no less effect to prevent secondary contamination.
RemarksSpecifications and StandardsClassification
- 11 -
(Continued)
Raw Consumption Oysters
・Oyster as raw material of processing shall be collected either from the sea where the most probable number of Escherichia coli is not more than 70/100ml sea water, or from other sea and shall be cleaned by use of sea water or artificial salt water of 3% salt concentration the most probable number of E. coli being not more than 70/100ml, changing the water occasionally or pasteurizing it occasionally.
・In case oyster as raw material is temporarily stored in water, sea water (the most probable number of E. coli of which is not more than 70/100ml) or artificial salt water of 3% salt concentration the most probable number of E. coli being not more than 70/100ml shall be used, changing the water occasionally or pasteurizing it occasionally.
・Oyster as raw material shall be sufficiently washed, immediately after collection, with sanitary water.
・Processing of raw consumption oyster shall be performed in a sanitary place.
・No synthetic chemical additive shall be used (except sodium hypochlorite) in the processing.
・Water used for shelling shall be potable water, pasteurized sea water or artificial sea water made of potable water.
・Equipment used for shelling shall be easily cleanable and disinfectable.
・Container of shelled oyster shall be made of easily cleanable and disinfectable metal, synthetic resin etc. which is impermeable.
・Frozen oyster for raw consumption shall be immediately frozen after processing.
・Oyster shells produced by during processing of raw consumption oysters shall be immediately carried out or treated by other suitable procedures to keep the sanitary condition of the processing area.
Standards of processing
・The most probable number of Vibrio parahaemolyticus: Not more than 100/g
・Bacteria count: Not more than 50,000/g
・The most probable number of Escherichia coli: Not more than 230/100g
Specifications of composition
Standards of storage
・Shall be packed in a clean and sanitary container and stored at a temperature of 10℃ or below.
RemarksSpecifications and StandardsClassification
- 12 -
(Continued)
Standards of storage
Frozen Food "Frozen food" means manufactured or processed food (except soft drinks, meat
Specifications of composition
(Frozen food served without heating) ・Bacteria count: Not more than 100,000/g.
・Coliform group: Negative.
Instant noodles shall be limited to noodles prepared with fats and oils.
Instant Noodles
・Shall be protected from direct sunlight for storage.
Standards of storage
・Fats and oils contained: Not more than 3 in acid value or not more than 30 in peroxide value.
Specifications of composition
・Shall be stored by refrigeration or in a sufficiently washed and pasteurized water tank with continually changed cold potable water. (Excepting the beancurd for itinerant sale, and for immediate sale after molding and without soaking. ・Beancurd for itinerant sale shall be kept cool by sufficiently cleaned and pasteurized equipment.
Standards of storage
Beancurd (TOFU)
・Soybean juice or soybean milk shall be pasteurized by the method of heating with boiling water for 2 minutes or by an equivalent or more effective method.
・Others
Standards of manufacture
The standards of manufacture are provided separately for those using beans containing cyanide compounds as ingredients.
・Cyanide compounds: NegativeSpecifications of composition
NAMAAN (Bean Jam for Further Processing)
Standards of usage
・Beans showing the presence of cyanide compounds shall not be used other than as ingredients for NAMAAN (bean jam for further processing).
Specifications of composition
・Cyanide compounds: Negative. (excepting butterbeans, white beans, saltani beans, saltapia beans, pequia beans, and lima beans may contain not more than 50 mg/100 g as HCN).
For peas, broad beans, and ADZUKI beans, for pesticide residue standards, see the Part I. 3 (page 20).
Beans
For pesticide residue standards, see the Part I. 3 (page 20).
・Cadmium and cadmium compounds: Less than 1.0 ppm (as Cd)
Specifications of composition
Rice ("unpolished" rice)
・Boron compounds: Not more than 1 g/kg (as H3B03)
Specifications of composition
Agar-agar
・Shall be stored at 10℃ or below, but frozen raw consumption oysters at - 15℃ or below.
・Shall be packed in clean, sanitary plastic, aluminum foil or waterproof processed paper for preservation.
RemarksSpecifications and StandardsClassification
- 13 -
(Continued)
products and whale meat products, fish-paste products and boiled octopus), and filleted fresh fish or shucked shellfish (except raw oysters) which has been frozen and packed in a container-package.
"Frozen food served without heating" means, out of frozen foods, manufactured or processed food which has been frozen and does not require heating upon consumption.
"Frozen food served after heating" means, out of frozen foods, manufactured or processed food which has been frozen and is other than frozen food served without heating.
"Frozen fresh fish and shellfish for raw consumption" means, out of frozen foods, filleted fresh fish or shucked shellfish for raw consumption which has been frozen.
Standards of processing for frozen fresh fish and shellfish for raw consumption are provided separately.
For veterinary drug residue standards see the Part I. 2 (page 16).
・Shall be stored at - 15℃ or below.
・Shall be wrapped in clean and sanitary plastic, aluminum foil, or water proof processed paper for storage.
Standards of storage
Standards of processing (limited to frozen fresh and shellfish for raw consumption)
・Water used for processing shall be potable water, pasteurized sea water or artificial sea water made of potable water.
・In case fish and shellfish used as raw materials are frozen, they shall be thawed at a sanitary place or in a water tank by use of potable water, pasteurized sea water or artificial sea water made of potable water, changing the water sufficiently.
・Fish and shellfish shall be washed sufficiently by use of potable water, pasteurized sea water or artificial sea water made of potable water to remove those which might contaminate the product.
・The treated fish and shellfish mentioned in the preceding article shall be processed in other sanitary place other than the place where the treatment was performed.
・In the processing no synthetic chemical additive shall be used (except sodium hypochlorite).
・The processed fresh fish and shellfish for raw consumption shall be frozen immediately after processing.
(Frozen food served after heating (those heated immediately before freezing))・Bacteria count: Not more than 100,000/g.
・Coliform group: Negative.
(Frozen food served after heating (other than those heated immediately before freezing)) ・Bacteria count: Not more than 3,000,000/g. (Bacteria count does not apply to the foods manufactured using the function of microorganisms such as plain bread, fermented soybeans, and pies containing natural cheese, which are frozen and packed in a container-packages).
・Escherichia coli: Negative.
(Frozen fresh fish and shellfish for raw consumption) ・Bacterial count: Not more than 100,000/g.
・Coliform group: Negative.
RemarksSpecifications and StandardsClassification
- 14 -
(Continued)
For pesticide residue standards, see the Part I. 3 (page 20).
・Irradiation for the purpose of preventing germination, shall be carried out by the following method:(a) The source and type of radiation: Gamma ray of cobalt-60; (b) The absorbed dose of the Irish potatoes: Not more than 150 grays; (c) Irish potatoes which have been irradiated shall not be irradiated again.
Standards of processing
Irish Potatoes
Standards of manufacture
・Pasteurization shall be performed in compliance with the following two conditions:
(a) Pasteurization shall be made by a method enough to destroy microorganisms which exist deriving from raw materials, etc. and are viable in the said food;
(b) For the products of pH above 4.6 and water activity above 0.94, pasteurization shall be made by the method of heating the central part at 120℃ for 4 minutes or by an equivalent or more effective method.
・Others (omitted)
Packed food heat-pasteurized under pressure
・Microorganisms which may grow in the said food: Negative.
Specifications of composition
"Packed food heat-pasteurized under pressure" means food (except soft drinks, meat products, whale meat products, and fishpaste products) which has been pasteurized by heating under pressure after packed in an airtight container-package and hermetically sealed.
RemarksSpecifications and StandardsClassification
- 15 -
2222.... MMMMaaaaxxxxiiiimmmmuuuummmm RRRReeeessssiiiidddduuuueeee LLLLiiiimmmmiiiittttssss ffffoooorrrr VVVVeeeetttteeeerrrriiiinnnnaaaarrrryyyy DDDDrrrruuuuggggssss iiiinnnn FFFFoooooooodddd
1.0 ppm2.0 ppm2.0 ppm6.0 ppm 0.1 ppm
*4Muscle (cattle, pigs)Fat (cattle, pigs)Liver (cattle, pigs)Kidney (cattle, pigs)Milk
50 μg/kg・bw/dayCeftiofur(antibiotics)
0.005 ppm 0.030 ppm
*3Muscle (pigs) Liver (pigs)
Not establishedCarbadox (antibiotics)
0.5 ppm 1.0 ppm3.0 ppm2.0 ppm
Muscle (sheep,chickens, ducks, turkeys)Fat (sheep,chickens, ducks, turkeys)Liver (sheep,chickens, ducks, turkeys)Kidney (sheep,chickens, ducks, turkeys)
30 μg/kg・bw/dayDiclazuril(anthelminthics)
1.0 ppm 3.0 ppm 1.0 ppm 3.0 ppm1.5 ppm 2.0 ppm1.5 ppm 5.0 ppm
Muscle (cattle) Fat (cattle) Liver (cattle) Kidney (cattle)Muscle (sheep) Fat (sheep) Liver (sheep) Kidney (sheep)
25 μg/kg・bw/dayClosantel (anthelminthics)
* 5
0.2 ppm 0.6 ppm
1.2 ppm 0.4 ppm 0.1 ppm * 60.10 ppm0.01 ppm0.30 ppm0.60 ppm0.2 ppm0.2 ppm
Muscle (cattle, pigs, sheep, chickens, ducks, turkeys) Liver (cattle, pigs, sheep, chickens, ducks, turkeys) Kidney (cattle, pigs, sheep, chickens, ducks, turkeys) Poultry eggs Milk
Muscle (horse)Fat (horse)Liver (horse)Kidney (horse)Fish and ShellfishRaw consumption oysters
3 μg/kg・bw/day3 μg/kg・bw/day3 μg/kg・bw/day
ChlortetracyclineOxytetracyclineTetracycline (antibiotics)
0.05 ppm0.05 ppm0.05 ppm0.004 ppm
*2Muscle (cattle, pigs, chickens) Liver (cattle, pigs, chickens) Kidney (cattle, pigs, chickens) Milk
Daily intake per os shall not exceed 30 μg/person
Benzyl penicillin (including procaine penicillin) (antibiotics)
0.10 ppm
0.10 ppm
5.0 ppm
5.0 ppm0.10 ppm
*1Muscle (cattle, pigs, horse, sheep, chickens, ducks, turkeys) Fat (cattle, pigs, horse, sheep, chickens, ducks, turkeys)Liver (cattle, pigs, horse, sheep, chickens, ducks, turkeys) Kidney (cattle, pigs, horse, sheep, chickens, ducks, turkeys) Milk
50 μg/kg・bw/dayAlbendazole (anthelminthics)
MRLADIName of Substances
- 16 -
(Continued)
0.01 ppm
0.01 ppm
0.10 ppm
0.01 ppm
Muscle (cattle, pigs, sheep, chickens, ducks, turkeys) Fat (cattle, pigs, sheep, chickens, ducks, turkeys) Liver (cattle, pigs, sheep, chickens, ducks, turkeys) Kidney (cattle, pigs, sheep, chickens, ducks, turkeys)
6μg/kg・bw/dayLevamisol(anthelminthics)
0.10 ppm 0.10 ppm 0.50 ppm 1.0 ppm 0.10 ppm
Muscle (cattle) Fat (cattle) Liver (cattle) Kidney (cattle) Milk
100 μg/kg・bw/dayIsometamidium (anthelminthics)
0.010 ppm 0.010 ppm 0.20 ppm 0.50 ppm 0.40 ppm
Muscle (pigs) Liver (pigs) Muscle (chickens, ducks, turkeys) Liver (chickens, ducks, turkeys) Poultry eggs
12 μg/kg・bw/dayFlubendazole (anthelminthics)
0.10 ppm0.25 ppm2.00 ppm0.30 ppm0.02 ppm
*7Muscle (cattle) Fat (cattle) Liver (cattle) Kidney (cattle)Milk
10 μg/kg・bw/dayEprinomectin(anthelminthics)
0.2 ppm0.3 ppm0.6 ppm0.8 ppm0.3 ppm0.2 ppm0.2 ppm0.2 ppm
0.2 ppm0.3 ppm0.6 ppm0.3 ppm
*10Muscle (cattle, chickens) Fat (cattle, chickens) Liver (cattle, chickens) Kidney (chickens) Kidney (cattle) Fish and Shell fishRaw consumption oystersMilk*11Muscle (pig) Fat (pig) Liver (pig) Kidney (pig)
50 μg/kg・bw/daySpiramycin(antibiotics)
0.2 ppm0.2 ppm0.2 ppm0.2 ppm
Muscle (chicken) *9Fat (chicken) Liver (chicken)Kidney (chicken)
400 μg/kg・bw/daNicarbazin(anthelminthics)
0.02 ppm0.05 ppm0.50 ppm0.10 ppm0.05 ppm
Muscle (cattle, deer) Muscle (sheep) Fat (cattle, sheep, deer) Liver (cattle, sheep, deer)Kidney (cattle, sheep, deer)
1.5 μg/kg・bw/dayMoxidectin(anthelminthics)
0.10 ppm 0.040 ppm 0.015 ppm 0.020 ppm 0.015 ppm 0.020 ppm 0.015 ppm 0.020 ppm
* 8Liver (cattle) Fat (cattle) Liver (pigs) Fat (pigs) Liver (sheep) Fat (sheep) Liver (horse) Fat (horse)
1μg/kg・bw/dayIvermectin (anthelminthics)
MRLADIName of Substances
- 17 -
0.002 ppm 0.01 ppm
Muscle (cattle) Liver (cattle)
0.5 μg/kg・bw/dayZeranol(hormones)
0.20 ppm0.10 ppm0.10 ppm0.10 ppm0.30 ppm0.10 ppm0.30 ppm0.10 ppm
*15Muscle (cattle)Muscle (sheep)Fat (cattle)Fat (sheep)Liver (cattle) Liver (sheep) Kidney (cattle) Kidney (sheep)
2.7 μg/kg・bw/dayTrichlabendazole(anthelminthics)
*130.002 ppm *140.01 ppm
Muscle (cattle)
Liver (cattle)
0.02 μg/kg・bw/dayTrenbolone acetate (hormones)
0.1 ppm0.1 ppm1.0 ppm1.5 ppm0.3 ppm1.0 ppm0.05 ppm
Muscle (cattle, pigs, sheep) Fat (cattle, pigs, sheep) Liver (cattle, sheep)Liver (pigs) Kidney (cattle, sheep) Kidney (pigs)Milk
40 μg/kg・bw/dayTilmicosin(anthelminthics)
0.10 ppm 0.10 ppm 0.10 ppm 0.10 ppm 0.10 ppm
*12Muscle (cattle, pigs, sheep) Fat (cattle, pigs, sheep) Liver (cattle, pigs, sheep) Kidney (cattle, pigs, sheep) Milk
100 μg/kg・bw/dayThiabendazole (anthelminthics)
0.10 ppm
0.10 ppm
0.10 ppm
0.10 ppm0.025 ppm
Muscle (cattle, pigs, horse, sheep, chickens, ducks, turkeys) Fat (cattle, pigs, horse, sheep, chickens, ducks, turkeys) Liver (cattle, pigs, horse, sheep, chickens, ducks, turkeys) Kidney (cattle, pigs, horse, sheep, chickens, ducks, turkeys) Milk
50 μg/kg・bw/daySulfadimidine(antibiotics)
MRLADIName of Substances
- 18 -
Note: * Names of marker residue substances for monitoring residues
*1 As 5-(propylsulphonyl)-1-H-benzimidazole-2-amine *2 As benzyl penicillin*3 As quinoxaline-2-carboxyIic acid *4 As desfuroylceftiofur*5 Sum of chlortetracycline, oxytetracycline and tetracycline*6 Oxytetracycline alone*7 As eprimomectin B1a
*8 22, 23-Dihydroavermectin B1a (H2B1a)
*9 As N,N'-bis-(4-nitrophenyl) urea*10 Sum of spiramycin and neospiramycin*11 As spiramycin equivalent (antibiotic active substance)*12 Sum of thiabendazole and 5-hydroxythiabendazoIe *13 As β-trenboIone *14 As α-trenbolone *15 As 5-chloro-6-(2, 3-dichlorophenoxy)-benzimidazole-2-one
- 19 -
3333.... MMMMaaaaxxxxiiiimmmmuuuummmm RRRReeeessssiiiidddduuuueeee LLLLiiiimmmmiiiittttssss ffffoooorrrr AAAAggggrrrriiiiccccuuuullllttttuuuurrrraaaallll CCCChhhheeeemmmmiiiiccccaaaallllssss iiiinnnn FFFFoooooooodddd No. 1 単位: ppm
2, 4
-D
2, 4
, 5 - T
MC
PA
EPTC
EPN
DD
T
0.50.5-0.10.20.050.50.5
0.050.050.050.050.050.05
50.20.20.20.20.2
22-2-0.01222
0.010.010.010.010.01
-------
-------
------
------
0.20.20.20.2--
0.20.20.20.2--
0.10.10.10.10.10.1
0.10.10.10.10.10.1
NDNDNDNDNDND
-3.0-0.50.2-
------
------
------
0.20.20.20.20.20.2
--0.2--0.2
--0.2--0.2
--0.1--0.1
NDNDNDNDNDND
--0.2-0.20.2---
0.20.2-0.2-0.20.20.20.2
--0.2-0.20.2---
--0.1-0.50.1---
0.10.1-0.1-0.10.10.10.1
---------
NDND-ND-NDNDNDND
5.05.0-5.0-5.05.05.05.0
0.20.20.20.20.2
0.20.20.2-0.2
0.20.20.2-0.2
-0.1--0.1
0.05---0.1
NDNDNDNDND
-----
-----
-------
-------
-------
-------
0.20.20.20.20.20.20.2
----0.1--
NDNDNDNDNDNDND
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
0.10.1-0.10.020.10.10.1
0.10.1-0.10.10.10.10.1
ND*NDNDNDNDNDNDND
---0.1----
-0.2-0.20.20.2--
--------
DC
IP
-*0.2-0.20.20.2--
BH
C
-----0.5--
AC
EPHA
TE
Pesticides
Agricultural Products
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 20 -
(ppm)
--
---
----------
-
----
0.050.5-0.10.10.10.1
--0.5---
---0.2--
2, 4
-D
--
--
--
--
--
--
0.20.2
NDND
0.2------
0.20.20.20.20.20.20.2
0.2------
0.1------
0.10.10.10.10.10.10.1
0.05------
NDNDNDNDNDNDND
-0.5-----
0.20.20.2---
0.20.20.20.20.20.2
0.20.20.2---
0.1-0.1---
-0.1-0.10.1-
--0.1---
NDNDNDNDNDND
2.00.55.0--1.0
0.20.20.20.20.2--0.2-0.2
0.2
0.20.20.2-
1.01.01.01.01.01.01.01.01.01.0
1.0
1.01.01.01.0
0.20.20.20.20.2--0.2-0.2
0.2
0.20.20.2-
0.10.10.10.1-----0.1
0.1
0.10.10.1-
0.10.10.10.10.040.10.10.040.10.1
0.1
0.10.10.10.1
NDNDNDNDNDNDNDNDNDND
ND
NDNDNDND
1.0105.05.05.05.05.05.05.01.0
10
5.05.05.05.0
----------
-
----
0.2-0.20.2--
0.10.10.10.10.10.1
0.2-0.20.2--
---0.1--
0.040.040.040.30.040.04
------
NDNDNDNDNDND
---1.00.5-
0.20.20.2
1.01.01.0
0.20.20.2
-0.1-
0.10.10.04
---
NDNDND
-5.0-
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
PapayaMango
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
MC
PA
2, 4
, 5 - T
EPTC
EPN
DD
T
DC
IP
BH
C
AC
EPHA
TE
Pesticides
Agricultural Products
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
- 21 -
(ppm)
-
--------
---
------
----
5----
-
0.05-0.05---0.050.05-
2, 4
-D
1.0 0.1- - - - ND 0.5
--0.2---0.2-
1.01.01.01.01.01.01.01.0
--0.2---0.2-
--0.1---0.1-
0.10.10.10.10.10.10.10.1
NDNDNDNDNDNDNDND
--0.1---5.00.2
--------
0.2---0.2-
1.01.01.01.01.01.0
1.01.01.0
0.2---0.2-
-0.1----
0.10.10.10.10.040.1
0.040.040.04
NDNDNDNDNDND
NDNDND
10--0.5-0.5
---
---
---
---
---
------
0.20.20.2-
1.01.01.01.0
0.20.20.2-
0.10.10.1-
0.10.10.10.1
----
NDNDNDND
5.05.05.05.0
-----
-
-----
-
0.2----
-
1.01.01.01.01.0
1.0
0.2----
-
0.10.040.040.040.04
0.04
NDNDNDNDND
NO
-0.52.00.10.1
0.5
-----0.20.20.2-
1.01.0-1.0-1.01.01.01.0
-----0.20.20.2-
-----0.1---
0.10.04-0.10.10.10.10.10.1
0.1-----0.10.1-
NDNDNDNDNDNDNDNDND
0.55.0-0.10.1-3.00.13.0
Other Cucurbitaceous vegetables
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
MC
PA
2, 4
, 5 - T
EPTC
EPN
DD
T
DC
IP
BH
C
AC
EPHA
TE
Pesticides
Agricultural Products
- 22 -
(ppm)
AlmondGinkgo nutChestnutWalnutPecanOther nuts
-
-
-
-
--
0.20.20.20.20.20.2
0.050.050.050.050.050.05
2, 4
-D
0.20.20.20.20.20.2
------
------
------
0.10.10.10.10.10.1
-----0.1
NDNDNDNDNDND
----2.0-
0.20.20.20.20.20.2
0.10.10.10.10.10.1
NDNDNDNDNDND
------
------
------
------
-----0.1
0.2 (β-BHC)
-
-
-
0.2***
--
-
-
-
-
0.2
--
--
0.2***
-
-
5.0
0.05
-
-
-
-
0.1***
--
-
-
-
-
-
--
-
-
-
-
-
--
-
-
-
ND
ND
NDND
-
-
-
-
10
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
MC
PA
2, 4
, 5 - T
EPTC
EPN
DD
T
DC
IP
BH
C
AC
EPHA
TE
Pesticides
Agricultural Products
Note:* - : Not established
ND : Not detected** Including Butter beans, Cow peas, Kidney beans, Lentil, Lima beans, Pigia, Sultani, Sultapya,
and White beans.*** Applicable only to unfermented tea.
- 23 -
No. 2 (ppm)
-------
22--1
---2-0.2-11
--21-0.1
------
--------
AC
EQU
INO
CYL
-------
-----
---------
------
------
0.050.05-0.10.050.050.050.05
AC
IBEN
ZOLA
R-S-M
ETH
YL
-------
55--5
55-5-1555
-----5
------
--------
AC
ETA
MIPRID
------
------
---0.1--
-0.10.10.20.050.1
-0.10-0.020.05-
NDNDNDNDNDND
------
------
222220.2
0.2-0.50.20.20.5
NDNDNDNDNDND
-----1.0
---------
22-2-2222
0.300.30----0.300.30-
0.50.5-0.5-0.50.50.50.5
NDND-ND-NDNDNDND
--1.0-3.5----
-----
0.50.50.10.10.5
-0.01---
0.50.50.50.50.5
NDNDNDNDND
-3.5--3.5
-------
-------
-------
------0.50
0.2-0.20.2-0.2-
NDNDNDNDNDNDND
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
-----0.1--
AC
RINA
TH
RIN
-----0.2-0.1
ALA
CH
LOR
0.020.02-0.020.020.050.020.20
ALD
ICA
RB--------
AM
ITRA
Z
NDNDNDNDNDNDNDND
AM
ITRO
L
--------
ARSEN
IC (A
s2O
3)
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 24 -
(ppm)
-0.5-
------
----------
-
----
-0.10.5-0.1-
-------
--
AC
EQU
INO
CYL
---
------
----------
-
----
------
-------
--
AC
IBEN
ZOLA
R-S-M
ETH
YL
-5-
---0.5--
---5-----0.5
5
5-5-
-0.55---
5------
--
AC
ETA
MIPRID
--
--
--
--
0.20.2
NDND
2------
0.01------
0.20------
0.20.20.20.20.20.20.2
NDNDNDNDNDNDND
1.0------
10.220.20.2-
--0.01---
--0.05---
-0.2-0.2-0.2
NDNDNDNDNDND
--1.0---
----------
-
----
----------
-
----
----------
-
----
---0.01-----0.01
0.01
0.01-0.01-
----------
-
----
NDNDNDNDNDNDNDNDNDND
ND
NDNDNDND
0.10--0.50--
NDNDNDNDNDND
---1.0--
---0.01--
------
------
---
---
0.20.50.2
-0.5-
NDNDND
-1.0-
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
AC
RINA
TH
RIN
ALA
CH
LOR
ALD
ICA
RB
AM
ITRA
Z
AM
ITRO
L
ARSEN
IC (A
s2O
3)
Pesticides
Agricultural Products
- 25 -
(ppm)
---------
-----
-
-1--
------
---
--------
-
AC
EQU
INO
CYL
---------
-----
-
----
------
---
--------
-
AC
IBEN
ZOLA
R-S-M
ETH
YL
---------
-----
-
555-
------
---
--------
-
AC
ETA
MIPRID
- - - -0.2 ND
--------
--------
--------
--------
--------
NDNDNDNDNDNDNDND
------
------
------
------
---
---
---
---
---
------
NDNDNDNDNDND
NDNDND
----
----
----
0.50.51-
NDNDNDND
1.0---
-----
-
-----
-
-----
-
-0.1---
-
-0.05---
-
NDNDNDNDND
ND
------0.30.3-
--0.01-0.010.01---
--0.02-0.05----
NDNDNDNDNDNDNDNDND
-----1.0---
---------
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
AC
RINA
TH
RIN
ALA
CH
LOR
ALD
ICA
RB
AM
ITRA
Z
AM
ITRO
L
ARSEN
IC (A
s2O
3)
Pesticides
Agricultural Products
- 26 -
(ppm)
-
-
-
-
-
--
------
------
AC
EQU
INO
CYL
-
-
-
-
-
--
------
------
AC
IBEN
ZOLA
R-S-M
ETH
YL
-
-
-
-
50
--
------
------
AC
ETA
MIPRID
----0.2-
------
----0.10-
-0.20.20.20.50.2
NDNDNDNDNDND
------
------
------
----0.50-
0.20.2-0.20.20.2
NDNDNDNDNDND
------
-
-
-
-
10
--
-
-
-
-
-
--
-
-
-
-
-
-0.10
-
-
-
-
-
--
-
-
-
ND
ND
NDND
-
-
-
-
-
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
AC
RINA
TH
RIN
ALA
CH
LOR
ALD
ICA
RB
AM
ITRA
Z
AM
ITRO
L
ARSEN
IC (A
s2O
3)
Pesticides
Agricultural Products
- 27 -
No. 3 (ppm)
0.10.10.10.10.10.10.1
0.10.10.10.10.1
0.10.1-0.1-0.10.10.10.1
0.10.10.10.10.10.1
0.10.10.10.10.10.1
11-11111
BIO
RESMET
HRIN
-------
-----
---------
------
------
---0.1----
AZIM
SULFRO
N
------0.1
0.50.50.10.10.5
11-1-0.1111
--20.1-0.1
-0.1---0.2
-----0.05-0.1
BIFEN
TH
RIN
------2
22---
---------
1.51.551.51.51.5
----0.01-
0.30.5-5--0.30.3
AZO
XYSTRO
BIN
-------
-----
---------
------
------
0.050.05-0.020.050.050.050.05
---0.1----
---0.1----
10.20.050.050.050.5
0.20.2-0.20.10.20.20.2
-------
-----
---------
------
------
0.10.1-0.1---0.1
BIFEN
OX
BEN
TA
ZON
E
BEN
SULFU
RON
-M
ETH
YL
BEN
FURESA
TE
BEN
DIO
CA
RB
-------
-----
---------
------
------
-------
-----
---------
------
------
------
---------
-----
-------
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 28 -
(ppm)
0.10.10.1
0.10.10.10.10.10.1
0.10.10.10.10.10.10.10.10.10.1
0.1
0.10.1-0.1
0.10.10.10.10.10.1
0.10.10.10.10.10.10.1
0.10.1
BIO
RESMET
HRIN
---
------
----------
-
----
------
-------
--
AZIM
SULFRO
N
---0.03--
----------
-
----
111011-
5------
--
AZO
XYSTRO
BIN
---0.05--
------
------
0.050.050.050.10.050.05
---0.05--
---0.05--
----------
-
----
0.050.050.050.050.050.050.050.050.050.05
0.05
0.050.050.050.05
----------
-
----
--0.052------
-
0.50.12-
------
0.50.22-0.2-
-------
2-----2
111
---
---
---
0.050.10.05
---
-0.5-
BIFEN
TH
RIN
BIFEN
OX
BEN
TA
ZON
E
BEN
SULFU
RON
-M
ETH
YL
BEN
FURESA
TE
BEN
DIO
CA
RB
--
--
-------
-0.05-0.050.05-
----------
-
----
------
-------
--
----------
-
----
------
-------
--
--
--
-------
------
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 29 -
(ppm)
0.10.10.10.10.10.10.10.10.1
0.10.10.10.10.1
0.1
0.10.10.10.1
0.10.10.10.10.10.1
0.10.10.1
0.10.10.10.10.10.10.10.1
0.1
BIO
RESMET
HRIN
---------
-----
-
----
------
---
--------
-
AZIM
SULFRO
N
----0.1----
-0.10.155
-
12--
-0.1----
---
--------
1
AZO
XYSTRO
BIN
--0.05-0.05----
---------
-----
-
----
------
---
--------
0.050.05-0.05-0.050.20.50.1
0.050.20.050.050.05
2
0.050.050.50.05
0.050.050.050.050.050.05
0.050.050.05
0.050.050.050.050.050.050.050.05
---------
-----
-
----
------
---
--------
----0.2---0.1
0.1--0.5-
-
0.50.5--
------
---
0.2-------
--0.05---
BIFEN
TH
RIN
BIFEN
OX
BEN
TA
ZON
E
BEN
SULFU
RON
-M
ETH
YL
BEN
FURESA
TE
BEN
DIO
CA
RB
-----
-
----
------
---
--------
---------
-----
-
----
------
---
--------
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 30 -
(ppm)
-
-
-
0.1
0.1
0.10.1
0.10.10.10.10.10.1
0.10.10.10.10.10.1
BIO
RESMET
HRIN
-
-
-
-
-
--
------
------
AZIM
SULFRO
N
-
-
-
-
10
--
0.020.020.020.020.020.02
-1----
AZO
XYSTRO
BIN
10-----
25-----
------
----0.1-
------
-0.1--0.5-
BIFEN
TH
RIN
BIFEN
OX
BEN
TA
ZON
E
BEN
SULFU
RON
-M
ETH
YL
BEN
FURESA
TE
BEN
DIO
CA
RB
--
- -
--
--
--
------
------
-----0.1
-
-
-
--
------
-
-
-
--
------
------
------
------
-
-
-
--
-
-
-
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 31 -
No. 4 (ppm)
------0.5
-------
0.60.60.60.60.6
-----
---------
---------
2.02.03.01.0-1.0
------
0.20.20.20.20.10.2
------
0.050.1--0.050.050.10.1
---0.1----
BIT
ERTA
NO
L
BISPYRIB
AC
-SOD
IUM
NDNDNDNDNDNDND
------0.01
-------
-------
-------
----5.0
NDNDNDNDND
-----
-----
-----
NDND-ND-NDNDNDND
---------
---------
---------
---------
NDNDNDNDNDND
------
------
------
------
------
NDNDNDNDNDND
------
------
------
--------
NDNDNDNDNDNDNDND
---0.1----
--------
-----0.1-0.1
CA
PTA
N
CA
PTA
FOL
CA
FENST
ROLE
CA
DU
SAFO
S
BU
TYLA
TE
-------
-----
---------
------
------
---0.1----
BU
TA
CH
LOR
-------
-----
---------
------
----0.05-
---0.05----
BU
TA
MIFO
S
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 32 -
(ppm)
-0.5-
---
------
------
----------
-
----
----------
-
----
----1.0-
------
1.0------
-------
--
--
BIT
ERTA
NO
L
BISPYRIB
AC
-SOD
IUM
-5.0-
NDNDND
---
---
---
NDNDNDNDNDND
---0.02--
------
------
------
NDNDNDNDNDNDNDNDNDND
ND
NDNDNDND
----------
-
----
----------
-
----
----------
-
----
----------
-
----
NDNDNDNDNDND
------
------
------
------
NDNDNDNDNDNDND
-------
-------
-------
-------
NDND
--
--
--
--
CA
PTA
N
CA
PTA
FOL
CA
FENST
ROLE
CA
DU
SAFO
S
BU
TYLA
TE
---
------
----------
-
----
------
-------
--
BU
TA
CH
LOR
0.050.05-
-0.050.050.20.05-
---0.05------
-
0.05-0.05-
-0.05-0.050.05-
-------
--
BU
TA
MIFO
S
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 33 -
(ppm)
----0.5-0.3--
---------
-----
-
-----
-
----
----
------
------
---
---
--------
--------
--
BIT
ERTA
NO
L
BISPYRIB
AC
-SOD
IUM
NDNDNDNDNDNDNDNDND
--0.010.1-----
---------
---------
---------
NDNDNDNDND
ND
-----
-
-----
-
-----
-
-----
-
5.05.0--
NDNDNDND
0.01---
----
----
NDNDNDNDNDND
------
------
------
------
NDNDND
---
---
---
---
NDNDNDNDNDNDNDND
--------
--------
--------
--------
-ND---
CA
PTA
N
CA
PTA
FOL
CA
FENST
ROLE
CA
DU
SAFO
S
BU
TYLA
TE
---------
-----
-
----
------
---
--------
-
BU
TA
CH
LOR
---------
-0.050.050.050.05
-
0.050.05--
-0.05----
---
------0.05-
-
BU
TA
MIFO
S
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 34 -
(ppm)
--
--
--
--
--
--
--
------
------
------
------
BIT
ERTA
NO
L
BISPYRIB
AC
-SOD
IUM
-----
-----
-----
-ND---
ND ----
NDND
--
--
--
--
------
------
------
------
NDNDNDNDNDND
NDNDNDNDNDND
------
------
------
------
CA
PTA
N
CA
PTA
FOL
CA
FENST
ROLE
CA
DU
SAFO
S
BU
TYLA
TE
------
------
--
-
-
-
-
-
BU
TA
CH
LOR
-
-
-
-
-
--
------
------
BU
TA
MIFO
S
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 35 -
No. 5 (ppm)
-------
-------
-----
-1.0--1.0
---------
--1.0-1.01.0---
-----1.0
------
------
------
---1----
---1.0----
CA
RPROPA
MID
CA
RBA
RYL
2.02.02.02.02.02.02.0
-------
-------
-------
-------
33---
-----
-----
2.02.02.02.02.0
-0.2---
5.05.0-5.0-5.05.05.05.0
---------
---------
2.02.0-2.0-2.02.02.02.0
5.03.0-5.0-0.13.05.05.0
------
------
------
2.02.02.02.02.02.0
-0.5----
------
------
---0.050.02-
1.01.01.01.01.01.0
-0.02-0.020.05-
0.55----510
--------
--------
--------
-0.05-0.05-0.05--
-------
0.1------
11--1
0.50.50.50.50.2
-----0.5---
0.50.5-0.5-0.50.50.50.5
------
0.50.50.50.50.50.5
------
-----0.3
--------
0.10.1--0.10.10.10.1
CH
LORFEN
APYR
CH
INO
MET
HIO
NA
T
CH
LORO
BEN
ZILAT
E
CH
LORM
EQU
AT
CH
LORIM
URO
N-
ETH
YL
CH
LORFLU
AZU
RON
CH
LORFEN
VIN
PHO
S
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 36 -
(ppm)
---
---
---0.1--
------
---1.0-----1.0
1.0
1.0-1.0-
----------
-
----
1.0-1.0---
------
-------
-------
--
--
CA
RPROPA
MID
CA
RBA
RYL
---
---
---
2.02.02.0
-0.2-
---10--
------
------
------
0.05--0.1--
----------
-
----
----------
-
----
----------
-
----
2.02.02.02.02.02.02.02.02.02.0
2.0
2.02.02.02.0
0.050.20.10.2----0.10.1
0.2
-0.050.2-
--1---
------
------
2.02.02.02.02.02.0
0.2----0.2
-------
-------
-------
-------
2.02.02.02.02.02.02.0
2.02.0
--
--
--
--
CH
LORO
BEN
ZILAT
E
CH
LORM
EQU
AT
CH
LORIM
URO
N-
ETH
YL
CH
LORFLU
AZU
RON
CH
LORFEN
VIN
PHO
S
-1-
0.50.5-
------
---0.3--
---1-----0.1
3
1-1-
--0.30.3------
-
--0.3-
1-----
0.050.020.10.10.10.3
0.2------
0.5-----0.1
--
5.0-
CH
LORFEN
APYR
CH
INO
MET
HIO
NA
T
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 37 -
(ppm)
-----1.0---
---------
-----
-
-----
-
----
----
------
------
---
---
--------
--------
--
CA
RPROPA
MID
CA
RBA
RYL
---------
---------
---------
2.02.0-2.00.22.02.02.02.0
0.2-0.05---0.2--
-----
-
-----
-
-----
-
2.02.02.02.02.0
2.0
-0.05-0.30.3
-
----
----
----
2.02.02.02.0
0.10.2--
------
------
------
2.02.02.02.02.02.0
0.40.4----
---
---
---
2.02.02.0
-0.05-
2.02.02.02.02.02.02.02.0
--------
--------
--------
--------
---2.0-
CH
LORO
BEN
ZILAT
E
CH
LORM
EQU
AT
CH
LORIM
URO
N-
ETH
YL
CH
LORFLU
AZU
RON
CH
LORFEN
VIN
PHO
S
----0.5----
-0.5------0.5
-----
-
-----
-
-1--
0.50.51.0-
------
------
---
---
------3-
--------
-0.5
CH
LORFEN
APYR
CH
INO
MET
HIO
NA
T
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 38 -
(ppm)
--
--
--
--
1.0***
-
--
--
------
------
------
------
CA
RPROPA
MID
CA
RBA
RYL
-
-
-
-
10
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
--
--
--
--
--
2.02.02.02.02.02.0
--0.2---
------
------
------
------
------
------
2.02.02.02.02.02.0
----0.05-
CH
LORO
BEN
ZILAT
E
CH
LORM
EQU
AT
CH
LORIM
URO
N-
ETH
YL
CH
LORFLU
AZU
RON
CH
LORFEN
VIN
PHO
S
-
-
-
-
-
-
-
-
50-
--
--
------
0.1--0.1-0.02
----0.5-
-----0.02
CH
LORFEN
APYR
CH
INO
MET
HIO
NA
T
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 39 -
No. 6 (ppm)
-------
-0.2---30.2
-----
20.5-12
---------
---------
------
25-0.525252
0.300.050.050.20--
-0.2-0.20.05-
0.050.05---0.050.05-
0.10.1-0.1-0.010.10.1
CH
LORPRO
PHA
M
CH
LORO
TH
ALO
NIL
5555555
------0.01
-------
-------
55555
0.50.50.50.51.0
-----
-----
55-5-5555
0.50.5-0.5-1.00.50.50.5
---------
---------
555555
0.20.20.20.20.20.2
------
------
------
------
-0.2-0.05--
20.20.11050.5
---0.1----
--------
-----0.05--
--------
CU
MYLU
RON
CO
PPERT
ELEPHT
ALA
TE
CLO
FENT
EZINE
CLET
HO
DIM
-------
-------
0.52.00.50.50.50.50.5
-----
-----
0.50.50.50.51.0
---------
---------
0.30.3-0.3-0.30.30.30.3
------
------
1.01.02.01.01.01.0
------
------
0.10.10.10.50.50.05
---0.1----
0.10.1-0.050.050.050.050.1
0.10.1-0.10.10.10.13.0
CIN
MET
HYLIN
CH
LORSU
LFURO
N
CH
LORPYRIFO
S
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 40 -
(ppm)
---
555
---50--
---0.20.01-
---0.05------
-
0.05-0.05-
0.020.0512-----0.1
2
2552
------
150.5525
0.05------
-5--1--
--
15-
CH
LORPRO
PHA
M
CH
LORO
TH
ALO
NIL
0.21.0-
---
---
---
------
------
------
0.2--0.2--
----------
-
----
----------
-
----
----------
-
----
---0.2------
-
--0.2-
555555
-0.051.0-0.20.05
------
------
5555555
2.02.02.02.02.02.02.0
-------
-------
55
--
--
--
CU
MYLU
RON
CO
PPERT
ELEPHT
ALA
TE
CLO
FENT
EZINE
CLET
HO
DIM
---
---
0.10.10.01
------
------
0.10.010.010.050.010.02
----------
-
----
----------
-
----
3.0-0.051.02.02.01.02.00.013.0
-
1.02.01.02.0
------
------
0.50.51.00.50.50.5
-------
-------
0.51.00.50.52.00.20.5
--
--
0.50.5
CIN
MET
HYLIN
CH
LORSU
LFURO
N
CH
LORPYRIFO
S
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 41 -
(ppm)
----0.050.050.05--
---0.050.2-522
0.050.05---
-
20.51055
2
----
5272
-0.05----
101130.050.5
---
-1-
--0.05---0.05-
------12
-5
CH
LORPRO
PHA
M
CH
LORO
TH
ALO
NIL
---------
---------
----0.05----
----0.1----
-----
-
-----
-
-----
-
-0.50.5-0.2
-
----
----
1.01.00.2-
1---
------
------
------
0.10.1----
---
---
---
---
--------
--------
--------
------0.1-
----
CU
MYLU
RON
CO
PPERT
ELEPHT
ALA
TE
CLO
FENT
EZINE
CLET
HO
DIM
---------
---------
0.10.10.10.010.050.010.20.10.01
-----
-
-----
-
0.50.050.010.010.01
0.01
----
----
0.50.20.50.5
------
------
0.050.50.010.010.010.01
---
---
0.010.050.01
--------
--------
0.010.010.010.010.010.010.10.01
--0.01
CIN
MET
HYLIN
CH
LORSU
LFURO
N
CH
LORPYRIFO
S
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 42 -
(ppm)
--
--
--
--
0.110
--
0.050.2
------
-----0.1
------
-----0.01
CH
LORPRO
PHA
M
CH
LORO
TH
ALO
NIL
-
-
-
--
--20-
--
--
--
--
555555
0.5--0.02--
------
------
------
------
555555
-0.50.2-0.50.2
CU
MYLU
RON
CO
PPERT
ELEPHT
ALA
TE
CLO
FENT
EZINE
CLET
HO
DIM
--
--
--
--
-3.0
--
--
--
0.50.50.50.50.50.5
------
------
------
------
0.50.50.50.50.050.5
CIN
MET
HYLIN
CH
LORSU
LFURO
N
CH
LORPYRIFO
S
-
-
-
---
---
0.2--
---
-
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 43 -
No. 7 (ppm)
-------
-------
-----
-----
---------
---------
------
------
NDNDNDNDNDND
0.10.020.050.02-0.02
--------
0.050.1---0.1--
CYA
NID
ES
CYA
NA
ZINE
NDNDNDNDNDNDND
0.50.50.50.50.50.50.5
-------
-------
NDNDNDNDND
0.40.40.40.40.4
-----
-----
NDND-ND-NDNDNDND
1.01.0-1.0-0.51.01.01.0
---------
---------
NDNDNDNDNDND
0.50.50.50.50.50.5
------
------
NDNDNDNDNDND
0.20.20.20.20.20.2
------
------
--------
NDNDNDNDNDNDNDND
0.20.05-----0.2
---0.1----
CYM
OXA
NIL
CYH
EXAT
IN
CYH
ALO
TH
RIN
CYH
ALO
FOP-B
UT
YL
-------
-------
-------
1.01.01.01.01.0
-----
-----
2.02.0-2.0-0.52.02.02.0
---------
---------
1.01.01.01.01.01.0
------
------
0.50.50.50.50.50.5
220.052-2
------
2.02.0--2.02.02.02.0
--------
---0.1----
CYFLU
TH
RIN
CYC
LOXYD
IM
CYC
LOSU
LFAM
URO
N
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 44 -
(ppm)
---
-0.05-
------
---0.1--
----------
-
----
----------
-
----
------
------
-------
-------
--
--
CYA
NID
ES
CYA
NA
ZINE
-2-
NDNDND
0.50.50.5
---
---2--
NDNDNDNDNDND
0.050.050.050.040.050.05
------
NDNDNDNDNDNDNDNDNDND
ND
NDNDNDND
0.50.50.50.40.50.50.50.50.50.5
1.0
1.00.50.40.5
----------
-
----
----------
-
----
--1---
NDNDNDNDNDND
0.50.51.00.50.50.5
------
-------
NDNDNDNDNDNDND
0.50.50.50.50.50.50.5
-------
NDND
0.50.5
--
--
CYM
OXA
NIL
CYH
EXAT
IN
CYH
ALO
TH
RIN
CYH
ALO
FOP-B
UT
YL
2.02.02.0
---
---
0.10.10.10.10.10.1
---2--
------
0.52.02.02.02.0-2.02.0-0.5
2.0
2.02.02.02.0
2222222222
2
2222
----------
-
----
1.02.01.02.02.01.0
--0.5---
------
0.5------
-------
-------
--
--
--
CYFLU
TH
RIN
CYC
LOXYD
IM
CYC
LOSU
LFAM
URO
N
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 45 -
(ppm)
---------
-------0.02-
-----
-
0.050.050.050.050.02
0.02
----
----
------
------
---
-1-
--
--------
--------
CYA
NID
ES
CYA
NA
ZINE
NDNDNDNDNDNDNDNDND
1.00.5-0.50.20.50.50.50.5
---------
---------
-2---
-
NDNDNDNDND
ND
0.50.50.52.02.0
0.5
-----
-
2---
NDNDNDND
0.50.51.00.5
----
NDNDNDNDNDND
0.50.50.50.50.50.5
------
------
NDNDND
0.50.50.5
---
---
------2-
NDNDNDNDNDNDNDND
0.50.50.50.50.50.52.00.5
--------
-ND0.5-
CYM
OXA
NIL
CYH
EXAT
IN
CYH
ALO
TH
RIN
CYH
ALO
FOP-B
UT
YL
2.0---0.5-0.50.52.0
----0.2-11-
---------
2.02.02.02.02.0
2.0
-0.5-0.2-
-
-----
-
2.02.05.02.0
0.05---
----
-----2.0
10.5----
------
---
---
---
--0.5---2.02.0
------0.2-
--------
2.0--
CYFLU
TH
RIN
CYC
LOXYD
IM
CYC
LOSU
LFAM
URO
N
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (includingShallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 46 -
(ppm)
--
--
--
--
--
--
--
------
------
------
------
CYA
NID
ES
CYA
NA
ZINE
-
-
-
2
-
-
-
-
ND
ND
-
-
-
-
15
-
-
-
-
-
NDND
--
--
--
0.50.50.50.50.50.5
------
------
NDNDNDNDNDND
NDNDNDNDNDND
0.50.50.50.50.040.5
------
------
CYM
OXA
NIL
CYH
EXAT
IN
CYH
ALO
TH
RIN
CYH
ALO
FOP-B
UT
YL
-
-
-
-
20
-
-
-
-
-
-
-
-
-
-
--
--
--
------
------
------
----1.0-
-20.5---
------
CYFLU
TH
RIN
CYC
LOXYD
IM
CYC
LOSU
LFAM
URO
N
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 47 -
No. 8 (ppm)
-------
-2.0-----
0.10.1--0.1
2.02.02.02.02.0
0.010.01-0.01-0.010.010.010.01
2.02.0-2.0-2.02.02.02.0
0.10.050.050.050.050.5
1.02.02.01.02.02.0
0.05---0.02-
1.00.50.050.050.050.05
0.10.2-0.10.10.10.10.1
0.50.2---0.21.01.0
CYPRO
CO
NA
ZOLE
CYPERM
ETH
RIN
-------
-------
-0.05--0.01-0.05
NDNDNDNDNDNDND
-----
-----
0.20.20.10.10.2
NDNDNDNDND
-----0.3---
---------
1.0--------
NDND-ND-NDNDNDND
------
------
0.050.050.20.050.050.1
NDNDNDNDNDND
------
------
0.10.10.10.10.10.1
NDNDNDNDNDND
--------
--------
1.01.0-1.01.01.01.01.0
NDNDNDNDNDNDNDND
DIA
FENT
HIU
RON
DESM
EDIPH
AM
DELT
AM
ETH
RIN
DA
MIN
OZID
E
-------
-------
-------
-----
-----
550.10.15
---------
---------
-----0.1---
------
------
222222
------
11---1
0.10.10.10.1-0.1
---0.1----
--------
20.5--0.50.50.50.5
DA
IMU
RON
CYRO
MA
ZIN
CYPRO
DIN
IL
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 48 -
(ppm)
0.050.050.05
5.00.5-
0.010.010.010.010.010.01
0.05-0.050.050.050.05
----------
-
---0.02
0.05-1.01.0--1.05.00.050.05
5.05.01.01.05.0
-0.050.20.050.05-
2.02.02.0-2.0-
-------
2.00.50.50.50.50.50.5
--
--
CYPRO
CO
NA
ZOLE
CYPERM
ETH
RIN
-0.6-
---
0.20.20.2
NDNDND
------
------
0.010.010.010.010.010.01
NDNDNDNDNDND
---0.3------
-
--0.3-
----------
-
----
0.01-0.20.20.50.50.50.50.010.01
-
0.50.20.20.5
NDNDNDNDNDNDNDNDNDND
ND
NDNDNDND
------
------
-0.20.50.010.010.2
NDNDNDNDNDND
-------
-------
0.05------
NDNDNDNDNDNDND
--
--
--
NDND
DIA
FENT
HIU
RON
DESM
EDIPH
AM
DELT
AM
ETH
RIN
DA
MIN
OZID
E
---
10.21
-0.5-
---0.5--
------
------
----------
-
----
----------
-
3---
----------
-
----
------
-1-10.2-
--5---
--
-0.3
--
-------
0.5------
1--2-2-
DA
IMU
RON
CYRO
MA
ZIN
CYPRO
DIN
IL
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 49 -
(ppm)
----0.1----
5.0---0.12.00.50.055.0
0.1--0.20.2
-
-0.1-5.05.0
6.0
0.05-0.05-
2.00.52.0-
------
-0.050.05---
---
-0.05-
0.1-------
--0.50.05--2.05.0
0.05-
CYPRO
CO
NA
ZOLE
CYPERM
ETH
RIN
---------
----0.2----
0.50.2--0.010.50.10.5-
NDNDNDNDNDNDNDNDND
-----
-
-----
-
-0.10.10.10.1
0.1
NDNDNDNDND
ND
0.05---
----
0.20.20.20.2
NDNDNDND
------
------
-0.010.01---
NDNDNDNDNDND
---
---
0.20.010.2
NDNDND
--------
--------
0.050.50.010.010.50.50.5-
NDNDNDNDNDNDNDND
--0.2ND
DIA
FENT
HIU
RON
DESM
EDIPH
AM
DELT
AM
ETH
RIN
DA
MIN
OZID
E
-----
-
---------
-----7---
---------
-20.122
-
-0.05---
-
----
0.521-
0.50.5-0.5
51-5--
------
------
-5-
---
---
--------
0.57--10-57
------1-
-1-
DA
IMU
RON
CYRO
MA
ZIN
CYPRO
DIN
IL
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 50 -
(ppm)
--
--
--
--
-20
-0.1
-0.05
0.050.010.010.010.010.01
--2.0-0.05-
------
0.20.20.20.20.20.2
CYPRO
CO
NA
ZOLE
CYPERM
ETH
RIN
-
-
-
-
-
-
-
-
-
-
-
5.0
-
-
-
ND
20-10ND
--
--
0.052.0
NDND
NDNDNDNDNDND
----0.2-
------
------
------
------
0.10.10.10.10.10.1
NDNDNDNDNDND
DIA
FENT
HIU
RON
DESM
EDIPH
AM
DELT
AM
ETH
RIN
DA
MIN
OZID
E
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
--
--
--
0.02-----
------
------
------
------
------
DA
IMU
RON
CYRO
MA
ZIN
CYPRO
DIN
IL
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 51 -
No. 9 (ppm)
-------
-------
-----
0.10.1--0.1
---------
--0.1-0.1----
------
--0.1--0.1
---0.05--
---0.1--
0.50.5-0.050.050.50.13
---0.1----
DIC
AM
BA
DIA
ZINO
N
------0.5
5.05.05.05.05.05.05.0
-------
-------
110.50.51
5.05.05.05.05.0
NDNDND-ND
3.03.0--3.0
---------
5.05.0-5.0-5.05.05.05.0
--ND-NDND---
--2.0-3.03.0---
-1---1
5.05.05.05.05.05.0
--ND--ND
--3.0--3.0
---0.050.1-
0.100.100.100.100.100.10
ND-ND---
------
0.10.1--0.020.10.1-
-ND-NDNDND--
--------
--------
DIFEN
OC
ON
AZO
LE
DIET
HO
FENC
ARB
DIELD
RIN
DIC
OFO
L
-------
0.10.10.10.10.10.10.1
------5.0
-----
0.10.10.10.10.1
5.05.0--5.0
---------
0.20.2-0.2-0.10.20.20.2
5.05.0----5.05.05.0
------
0.10.10.10.10.10.1
5.0-2.05.05.05.0
------
0.10.10.10.20.20.2
3.00.20---5.0
---2----
0.20.2-0.20.20.20.20.2
0.100.10----0.100.10
DIC
LOM
EZINE
DIC
HLO
RVO
S
DIC
HLO
FLUA
NID
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 52 -
(ppm)
---
0.10.10.1
---0.05--
0.1-0.10.1--
----------
-
----
0.10.10.10.1-----0.1
0.1
0.10.10.1-
------
0.10.10.10.10.1-
-------
0.1------
--
--
DIC
AM
BA
DIA
ZINO
N
---
5.05.05.0
-0.02-
-2.0-
---0.1--
---ND--
------
------
5.05.05.05.05.05.05.05.05.05.0
5.0
5.05.05.05.0
--ND0.02ND--ND-0.02
0.02
0.02ND0.02-
----------
-
----
----------
-
----
--0.5---
5.05.05.05.05.05.0
NDNDND---
--3.0---
-------
5.05.05.05.05.05.05.0
ND------
3.0------
5.05.0
--
--
--
DIFEN
OC
ON
AZO
LE
DIET
HO
FENC
ARB
DIELD
RIN
DIC
OFO
L
---
0.10.20.1
-15-
------
0.10.10.10.10.10.1
---0.1--
----------
-
----
0.10.10.10.10.10.10.10.10.10.1
0.1
0.10.10.10.1
--5.05.0---155.0-
-
--5.0-
------
0.10.10.10.10.10.1
151515--5.0
-------
0.30.10.10.10.10.10.1
1515-1015157.0
--
0.10.1
--
DIC
LOM
EZINE
DIC
HLO
RVO
S
DIC
HLO
FLUA
NID
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 53 -
(ppm)
--0.1------
-----0.1---
3----
-
---0.1-
-
----
0.10.10.1-
------
---0.1--
---
---
--------
- -0.1-0.1-0.1-
--
DIC
AM
BA
DIA
ZINO
N
----0.5----
5.05.0-5.0-5.05.05.05.0
-----NDNDND-
---------
0.02----
-
5.05.05.05.05.0
5.0
ND----
-
-----
-
0.5---
5.05.05.05.0
0.020.020.02-
----
5.05.05.05.05.05.0
ND---ND-
------
------
5.05.05.0
---
---
---
5.05.05.05.05.05.05.05.0
------0.02-
--------
--------
-5.0--
DIFEN
OC
ON
AZO
LE
DIET
HO
FENC
ARB
DIELD
RIN
DIC
OFO
L
---------
---------
---15-152.05.05.0
-----
-
0.10.10.10.10.1
0.1
-0.105.05.0-
-
----
0.10.10.10.1
151515-
------
0.10.10.10.10.10.1
-155.0---
0.10.10.1
---
---
--------
0.10.10.10.10.10.10.10.1
---5.0--10-
-0.15.0
DIC
LOM
EZINE
DIC
HLO
RVO
S
DIC
HLO
FLUA
NID
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 54 -
(ppm)
--
--
--
--
-0.1***
--
--
------
------
----3-
------
DIC
AM
BA
DIA
ZINO
N
0.1
0.2
0.005
-
-
-
-
-
-
-
-
-
-
-
-
-
10-ND***
3.0***
--
--
--
--
5.05.05.05.05.05.0
5.05.05.05.05.05.0
------
------
------
------
------
------
DIFEN
OC
ON
AZO
LE
DIET
HO
FENC
ARB
DIELD
RIN
DIC
OFO
L
-
-
-
-
-
-
-
-
0.1
0.1
-
-
-
5.0
5.0
0.50.2
--
--
0.20.20.20.20.20.2
------
------
0.10.10.10.10.10.1
------
------
DIC
LOM
EZINE
DIC
HLO
RVO
S
DIC
HLO
FLUA
NID
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 55 -
No. 10 (ppm)
-------
-------
1.01.0--1.0
-----
3.03.0-3.0-1.03.03.03.0
---------
---1.0-0.05
------
---0.1--
------
0.10.1------
0.20.2----0.20.2
DIFLU
BEN
ZURO
N
DIFEN
ZOQ
UA
T
-------
-------
-------
-------
-----
-----
-----
-----
---------
---------
---------
--1.0-1.01.0---
------
------
------
------
------
------
------
------
---0.2----
---0.1----
--------
--------
EDIFEN
PHO
S
DIM
ETH
YLVIN
PHO
S
DIM
ETH
OM
ORPH
DIM
ETH
OA
TE
-------
-------
-------
-----
-----
0.020.02-0.020.02
---------
---------
0.020.02-0.02-0.020.020.020.02
------
------
0.020.020.020.020.020.02
------
-0.01-0.10.01-
0.050.050.050.05-0.05
--------
-----0.1-0.01
0.10.1----0.050.05
DIM
ETH
IPIN
DIM
ETH
ENA
MID
DIFLU
FENIC
AN
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 56 -
(ppm)
-1.0-
---
------
------
---1.0------
-
1.0-1.0-
----------
-
----
1.00.1--0.2-
------
-------
-------
--
--
DIFLU
BEN
ZURO
N
DIFEN
ZOQ
UA
T
-2-
---
---
---
------
------
---0.1--
---1.0--
----------
-
----
----------
-
----
----------
-
----
----------
-
----
------
------
--5---
1.0-----
-------
-------
-------
-------
--
--
--
--
EDIFEN
PHO
S
DIM
ETH
YLVIN
PHO
S
DIM
ETH
OM
ORPH
DIM
ETH
OA
TE
--
--
--
---
---
---
---0.05--
------
------
---0.1------
-
--0.1-
----------
-
----
----------
-
----
------
------
-----0.02
-------
-------
-------
DIM
ETH
IPIN
DIM
ETH
ENA
MID
DIFLU
FENIC
AN
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 57 -
(ppm)
---0.5-----
---------
-0.05---
-
-----
-
1.0---
----
------
------
-0.1-
---
6.0-------
--------
--
DIFLU
BEN
ZURO
N
DIFEN
ZOQ
UA
T
---------
---------
---------
---------
-0.1---
-
-----
-
-----
-
-----
-
----
----
2---
1.0---
------
------
------
------
---
---
---
---
------0.3-
--------
--------
--------
----
EDIFEN
PHO
S
DIM
ETH
YLVIN
PHO
S
DIM
ETH
OM
ORPH
DIM
ETH
OA
TE
---------
---------
-------0.05-
-----
-
-----
-
-----
-
----
----
----
------
------
------
---
---
---
--------
--------
--------
---
DIM
ETH
IPIN
DIM
ETH
ENA
MID
DIFLU
FENIC
AN
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 58 -
(ppm)
--
--
--
--
20-
--
--
---0.1--
------
----0.2-
------
DIFLU
BEN
ZURO
N
DIFEN
ZOQ
UA
T
-
-
-
-
----
--
--
--
--
------
------
------
------
------
------
------
------
EDIFEN
PHO
S
DIM
ETH
YLVIN
PHO
S
DIM
ETH
OM
ORPH
DIM
ETH
OA
TE
-
-
-
-
-
-
-
-
---
--
--
--
------
------
------
-0.10.5-0.50.2
------
------
DIM
ETH
IPIN
DIM
ETH
ENA
MID
DIFLU
FENIC
AN
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 59 -
No. 11 (ppm)
-------
-------
NDNDND-ND
-----
--ND-NDND---
---------
--ND--ND
------
ND-ND---
------
-ND-NDNDND--
--------
END
RIN
EMA
MEC
TIN
B
ENZO
AT
E
-------
-------
-------
----0.02-0.02
0.50.50.1-2
3.03.0--3.0
-----
-----
11-1-1111
---------
---------
---------
--1--0.1
------
------
------
-0.5----
------
------
---0.020.02-
---0.1----
--------
--------
0.0050.005-0.0050.0050.020.0050.005
ETO
XAZO
LE
ETO
BEN
ZAN
ID
ETH
OXYQ
UIN
ETH
OPRO
PHO
S
-------
-------
-------
22--2
5.05.0--5.0
-----
55-5-2555
5.05.0-5.0-5.05.05.05.0
---------
-----2
5.05.0105.0-5.0
------
-0.2-0.2--
2.0--1.0-2.0
------
0.50.5-0.5-0.50.5-
1.01.O---1.01.00.05
---0.1----
ETH
OFEN
PROX
ETH
IOFEN
CA
RB
ESPROC
ARB
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 60 -
(ppm)
-ND-
-0.1-
---ND--
------
--NDNDND--ND-ND
ND
NDNDND-
---0.1-----0.1
0.1
0.10.10.1-
NDNDND---
------
ND------
-------
--
--
END
RIN
EMA
MEC
TIN
B
ENZO
AT
E
-0.5-
---
---
-0.02-
------
------
------
0.02--0.02--
----------
-
----
----------
-
----
----------
-
----
0.02--0.02------
-
--0.02-
-0.1--0.1-
------
------
--0.020.020.02-
1------
-------
-------
0.02------
--
--
--
--
ETO
XAZO
LE
ETO
BEN
ZAN
ID
ETH
OXYQ
UIN
ETH
OPRO
PHO
S
-2-
-5.0-
---
0.1-0.10.10.1-
-1.0-0.50--
------
210-2-----2
10
5-2-
--1.02.0-----0.50
5.0
5.0-2.02.0
----------
-
----
22-22-
-5.0--5.07.0
------
------2.0
-------
-------
--
--
--
ETH
OFEN
PROX
ETH
IOFEN
CA
RB
ESPROC
ARB
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 61 -
(ppm)
-----NDNDND-
---------
ND----
-
-----
-
NDNDND-
0.10.1--
ND---ND-
------
---
---
------ND-
--------
--
END
RIN
EMA
MEC
TIN
B
ENZO
AT
E
---------
---------
---------
--0.02-0.02--0.02-
-----
-
-----
-
-----
-
-0.02---
-
0.10.5--
----
----
0.02-0.020.02
------
------
------
------
---
---
---
---
--------
--------
--------
------0.02-
----
ETO
XAZO
LE
ETO
BEN
ZAN
ID
ETH
OXYQ
UIN
ETH
OPRO
PHO
S
5-0.120.5--2-
--0.05-0.100.502.02.07.0
---------
---22
-
-----
-
-----
-
22--
5.05.05.0-
----
------
------
------
---
---
---
------22
5.0-----10-
--------
-5.0-
ETH
OFEN
PROX
ETH
IOFEN
CA
RB
ESPROC
ARB
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 62 -
(ppm)
--
--
--
--
ND***
0.5
--
--
------
------
------
------
END
RIN
EMA
MEC
TIN
B
ENZO
AT
E
----
----
----
15---
15---
--
--
--
--
----0.1-
------
------
------
------
------
------
------
ETO
XAZO
LE
ETO
BEN
ZAN
ID
ETH
OXYQ
UIN
ETH
OPRO
PHO
S
-
-
-
-
10
-
-
-
0.50
0.05
-
-
-
-
-
--
--
--
--2---
-----0.05
------
------
------
------
ETH
OFEN
PROX
ETH
IOFEN
CA
RB
ESPROC
ARB
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 63 -
No. 12 (ppm)
-10-----
-----
55-5-0.5555
6610166
------
--------
1.01.01.01.01.01.01.0
0.20.20.20.20.20.20.2
1.01.01.01.01.0
0.20.20.20.20.2
1.01.0-1.0-1.01.01.01.0
0.20.2-0.2-0.20.20.20.2
1.01.01.01.01.01.0
0.050.20.010.20.20.05
------
------
0.10.1--0.10.10.10.1
---0.1----
FENH
EXAM
ID
FENA
RIMO
L
ETRIM
FOS
----0.05-0.02
1.01.01.01.01.01.01.0
-----
1.01.01.01.01.0
---------
1.01.0-1.0-0.51.01.01.0
------
1.01.01.01.01.01.0
---0.020.05-
0.20.10.10.10.10.1
-----0.1-0.1
--------
FENSU
LFOT
HIO
N
FENPYRO
XIMA
TE
-------
55555
55-5-0.5555
0.02550.020.021
-0.5-0.10.01-
--------
FENPRO
PAT
HRIN
0.30.30.30.30.30.30.3
----0.05-0.2
5.05.05.05.05.05.010
0.30.30.30.30.3
0.20.20.2-0.2
5.05.05.05.05.0
7.07.0-7.0-0.37.07.07.0
2.02.0-2.0-0.22.02.02.0
5.05.0-5.0-0.55.05.05.0
0.30.30.30.30.30.3
-0.20.2--0.2
2.05.0103.02.07.0
------
0.20.20.20.20.20.2
2.00.52.0--2.0
0.30.3-1.00.30.30.30.3
5.0101.00.21.01.01.01.0
--------
FENO
BUC
ARB
FENIT
ROT
HIO
N
FENB
UT
AT
IN O
XIDE
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 64 -
(ppm)
-2-
------
----------
-
----
--20--3
5----3-
--
FENH
EXAM
ID
0.50.50.5
0.20.10.2
------
---0.1--
0.50.50.50.50.50.50.50.50.50.5
0.5
0.50.50.50.5
0.20.20.050.10.20.20.20.20.20.1
0.2
0.10.20.10.01
1.01.01.01.01.01.0
0.20.20.20.20.20.2
1.01.01.01.01.01.01.0
0.20.20.20.20.20.20.2
1.01.0
0.20.2
FENA
RIMO
L
ETRIM
FOS
---
0.50.50.5
0.05--0.1--
------
0.1---------
-
----
----------
-
----
------
0.51.02.01.01.01.0
-------
1.01.01.01.01.01.01.0
--
1.01.0
FENSU
LFOT
HIO
N
FENPYRO
XIMA
TE
22-
---1--
---0.4------
-
--0.4-
20.55-0.5-
5------
--
FENPRO
PAT
HRIN
0.31.50.3
0.20.20.2
-2.0-
------
0.050.05-0.05--
------
0.35.00.30.30.30.30.30.30.30.3
5.0
0.30.30.30.3
--0.10.5-----0.2
-
--0.5-
----------
-
----
0.30.30.30.30.30.3
0.20.20.2-0.050.2
2.00.25.0-1.0-
2.00.30.30.30.30.30.3
0.2------
101.01.01.01.0101.0
0.30.3
--
5.05.0
FENO
BUC
ARB
FENIT
ROT
HIO
N
FENB
UT
AT
IN O
XIDE
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 65 -
(ppm)
---------
-0.1---
-
22--
------
---
--------
-
FENH
EXAM
ID
0.50.5-0.5-0.50.50.50.5
0.010.2-0.20.010.20.20.20.2
0.50.50.50.50.5
0.5
0.20.10.20.10.2
0.2
0.50.50.50.5
0.20.20.20.2
0.50.50.50.50.50.5
0.20.20.20.20.20.2
0.50.50.5
0.20.20.2
0.50.50.50.50.50.50.50.5
0.20.20.20.20.20.20.20.2
0.50.2
FENA
RIMO
L
ETRIM
FOS
--0.02-0.1----
2.00.5-0.5-2.02.02.08.0
-0.1---
-
-----
0.5
0.1---
0.50.50.50.5
------
0.5-0.50.52.00.5
---
---
--------
0.50.50.50.52.00.50.50.5
-0.5
FENSU
LFOT
HIO
N
FENPYRO
XIMA
TE
---------
-----
-
222-
------
---
--------
-
FENPRO
PAT
HRIN
0.30.30.30.3-1.00.30.30.3
0.5-0.1--0.2-0.50.2
---------
0.30.30.30.50.5
0.3
-0.2-0.20.2
0.2
-----
-
1.00.52.00.3
0.20.20.20.1
1.06.0--
0.30.30.30.30.30.3
-0.2---0.2
2.0-----
0.30.30.3
0.05--
---
0.30.30.30.30.30.30.30.3
--0.05-0.2-0.20.2
--------
0.30.2-FEN
OBU
CA
RB
FENIT
ROT
HIO
N
FENB
UT
AT
IN O
XIDE
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 66 -
(ppm)
-
-
-
-
-
--
0.02-----
------
FENH
EXAM
ID
--
--
--
--
--
--
--
1.01.01.01.01.01.0
0.20.20.20.20.20.2
1.01.01.01.01.01.0
0.2100.20.20.20.2
FENA
RIMO
L
ETRIM
FOS
--
--
--
-15
-10
--
--
1.01.01.01.01.01.0
------
----0.02-
1.01.01.01.01.01.0
FENSU
LFOT
HIO
N
FENPYRO
XIMA
TE
-
-
-
0.5
25
--
------
----1-
FENPRO
PAT
HRIN
---
---
---
--25
0.50.2***
10
0.1-
--
--
0.30.30.30.30.30.3
0.10.10.20.10.10.1
0.5--0.50.5-
0.30.30.30.30.30.3
------
------
FENO
BUC
ARB
FENIT
ROT
HIO
N
FENB
UT
AT
IN O
XIDE
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 67 -
No. 13 (ppm)
------0.01
-----
---------
------
------
---0.01-0.02-0.01
FIPRON
IL
-------
-----
0.10.1-0.1-0.10.10.10.1
------
------
--------
FLAZA
SULFU
RON
1.05.01.01.01.01.01.0
-------
2.02.02.02.02.0
-----
2.02.0-2.0-0.202.02.02.0
---------
10102.010105.0
------
0.500.500.500.200.100.50
------
2.02.0--2.02.02.02.0
---0.05----
FENV
ALERA
TE
FENT
HIO
N
-------
-------
-------
-------
----5
0.50.5--1
-----
0.500.500.500.500.50
-----5---
22-2-0.3222
---------
2.02.0-2.0-0.102.02.02.0
------
--2--0.1
0.50.50.50.50.50.5
--2.0--0.50
------
------
0.10.20.10.10.10.1
0.050.051.00.10--
--------
--------
0.020.02-0.020.020.020.020.02
0.200.20---0.05-0.20
FLUO
ROIM
IDE
FLUFEN
OXU
RON
FLUD
IOXO
NIL
FLUC
YTH
RINA
TE
0.020.050.05-0.050.050.1
0.10.10.010.010.1
0.10.1-0.1-0.10.10.10.1
0.050.050.050.050.050.05
-5-150.1
--------
FLUA
ZIFOP
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 68 -
(ppm)
---
---0.01--
--0.050.05------
-
0.10.05-0.05
------
-------
--
FIPRON
IL
---
------
----------
-
----
--0.1---
-------
--
FLAZA
SULFU
RON
0.500.200.50
---
0.050.050.050.050.050.05
---0.05--
0.05202.03.00.500.50100.500.050.50
8.0
3.02.03.01.0
----------
-
----
1.00.505.00.200.203.0
------
1.01.01.01.01.01.01.0
-------
1.01.0
--
FENV
ALERA
TE
FENT
HIO
N
---
-2-
-2-
-1.0-
---0.5--
------
---0.02--
--0.050.05--
---0.5-----0.1
10
0.5-0.5-
----------
-
----
----------
-
----
0.500.500.200.50-0.500.50-0.500.05
0.50
0.500.200.500.50
5-----
--2-0.02-
--5---
1.0-2.0---
0.5------
5------
-------
-------
--
--
--
--
FLUO
ROIM
IDE
FLUFEN
OXU
RON
FLUD
IOXO
NIL
FLUC
YTH
RINA
TE
0.10.10.1
0.50.10.10.10.10.1
0.10.1120.10.10.10.10.10.5
0.2
0.1121
-0.10.20.10.1-
0.20.20.20.20.20.20.2
0.050.05
FLUA
ZIFOP
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 69 -
(ppm)
--0.01-0.01----
-----
-
----
------
-0.02-
--------
-
FIPRON
IL
--0.1------
-----
-
----
------
---
--------
-
FLAZA
SULFU
RON
1.00.502.00.500.500.501.00.100.50
---------
0.500.500.500.500.50
0.50
-----
-
1.01.00.501.0
----
2.00.500.050.500.500.50
------
0.500.500.50
---
0.200.500.050.050.500.502.00.50
--------
0.50-
FENV
ALERA
TE
FENT
HIO
N
---------
----0.5----
---------
2.0--0.500.200.500.500.500.50
-1---
-
---1010
-
-0.1---
-
-0.10---
0.50
----
0.52--
22--
0.20--0.50
10-----
------
------
-----0.50
--0.1
---
---
---
--------
--------
------1-
0.50------0.50
---0.50
FLUO
ROIM
IDE
FLUFEN
OXU
RON
FLUD
IOXO
NIL
FLUC
YTH
RINA
TE
0.1---0.2-0.10.10.5
30.50.50.10.1
0.1
0.1-0.021
0.022----
---
-60.1---0.1-
0.1
FLUA
ZIFOP
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 70 -
(ppm)
-
-
-
-
-
--
------
-0.010.01---
FIPRON
IL
-
-
-
-
-
--
------
------
FLAZA
SULFU
RON
--
--
--
5.0-
1.0-
--
--
0.200.200.200.200.200.20
------
0.500.500.100.500.200.50
------
FENV
ALERA
TE
FENT
HIO
N
----
----
----
---10
3515-20
--
--
--
-0.05
------
------
------
------
----0.03-
------
------
-0.05--0.10-
FLUO
ROIM
IDE
FLUFEN
OXU
RON
FLUD
IOXO
NIL
FLUC
YTH
RINA
TE
-
-
-
0.05
-
-0.1
----0.050.1
0.50.50.50.50.50.5
FLUA
ZIFOP
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 71 -
No. 14 (ppm)
-0.2-----
-------
-------
------0.1
2.02.00.5-0.5
5.05.0---
-----
0.20.20.20.20.2
2.02.0-2.0-0.52.02.02.0
---------
---------
---------
0.11.01.0-0.10.2
------
------
0.050.050.050.050.050.05
0.02-----
---1.00.5-
------
------
0.20.05--0.01-0.050.2
-2.0-2.0----
--------
0.10.1----0.10.05
FLUV
ALIN
AT
E
FLUT
OLA
NIL
FLUSU
LFAM
IDE
FLUSILA
ZOLE
15070--80--
-0.05----0.20
-------
-------
-------
0.300.300.300.050.30
-----
-----
5050101075
----5
150150-150-20150150150
0.300.30-0.30-0.300.300.300.30
---------
---------
---------
0.050.300.300.050.050.30
------
------
-----150
------
2.02.02.02.0-3.0
-0.02----
------
------
------
--------
5.00.20-0.50-0.10--
---1----
--------
--------
GLU
FOSIN
AT
E
FURA
MET
PYR
FOST
HIA
ZAT
E
FOSET
YL
FORPET
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
Pesticides
Agricultural Products
- 72 -
(ppm)
0.11.0-
-2.0-
---
---
---0.010.01-
-0.2-0.5--
---0.05--
------
--0.50.5-----0.05
0.5
1.0-0.5-
---2.0------
-
--2.0-
0.10.10.10.1------
-
0.10.10.10.1
----------
-
----
1.00.12.0-0.1-
------
------
--0.5---
1.0------
-------
-------
-------
--
--
--
--
FLUV
ALIN
AT
E
FLUT
OLA
NIL
FLUSU
LFAM
IDE
FLUSILA
ZOLE
0.200.20-
---
-0.2-
100100-
-2-
0.100.100.100.500.10-
------
0.03--0.03--
---35--
---0.02--
0.500.500.500.50-0.500.50-0.500.50
0.50
0.200.500.500.50
---------0.2
0.2
----
--60100-6060---
-
10060100100
----------
-
----
----------
-
----
0.300.100.100.100.100.100.10
0.300.300.30-0.300.50
------
------
-1570-70-
--2-2-
-------
-------
75--70707070
20------
--
--
--
--
--
GLU
FOSIN
AT
E
FURA
MET
PYR
FOST
HIA
ZAT
E
FOSET
YL
FORPET
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 73 -
(ppm)
-------3.0-
2.0--2.01.02.0---
---------
--0.05-0.01----
-0.10.10.5-
-
---2.0-
-
-----
-
-----
-
0.50.50.5-
2.02.02.0-
----
----
-0.02----
----5.0-
------
------
---
---
---
---
------3.0-
------3.02.0
--------
--------
----
FLUV
ALIN
AT
E
FLUT
OLA
NIL
FLUSU
LFAM
IDE
FLUSILA
ZOLE
0.20--0.500.900.500.050.50-
-----100--100
---------
---------
---------
0.200.200.500.20-
0.50
-----
-
-----
-
1005050100100
100
-2---
-
0.200.200.200.50
----
0.20.2--
100---
3---
-0.2----
100--100-100
0.500.200.500.50-0.50
------
------
-0.50-
---
---
---
---
0.500.50-0.50-0.500.500.50
--------
--------
100100--100100100100
------2-
0.50--15-
GLU
FOSIN
AT
E
FURA
MET
PYR
FOST
HIA
ZAT
E
FOSET
YL
FORPET
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 74 -
(ppm)
----
----
----
10---
10---
--
--
--
--
--0.1---
-0.050.02-0.1-
------
------
------
------
------
-0.050.05--0.05
FLUV
ALIN
AT
E
FLUT
OLA
NIL
FLUSU
LFAM
IDE
FLUSILA
ZOLE
-----
-----
-----
---1440-
0.50----
--
--
--
--
0.100.100.300.100.100.10
------
------
------
------
-5.05.0---
----3-
------
------
------
GLU
FOSIN
AT
E
FURA
MET
PYR
FOST
HIA
ZAT
E
FOSET
YL
FORPET
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 75 -
No. 15 (ppm)
-------
-----
---------
------
------
---0.1-0.1-0.05
HA
LOSU
LFURO
N-
MET
HYL
2.02.02.02.02.02.02.0
-------
-------
-------
-----
5.05.05.05.05.0
11111
0.50.5--0.5
5.05.0-5.0--5.05.05.0
22-2-0.5222
---------
---------
122111
------
------
------
0.050.10.050.10.050.05
-0.5-0.5--
------
------
IMA
ZAM
OX-
AM
MO
NIU
M
IMA
ZALIL
HEXYT
HIA
ZOX
HA
XAFLU
MU
RON
-----0.05--
0.050.01-0.050.050.050.050.05
--------
--------
------0.1
0.50.5--0.5
---------
0.5-0.50.5-0.1
------
0.010.1--0.01-0.010.01
HEXA
CO
NA
ZOLE
-------
-------
0.20.10.20.20.10.20.2
-----
----1
0.20.20.20.20.2
---------
11-1-0.05111
0.50.5-0.5-0.50.50.50.5
------
------
0.20.20.20.20.20.2
------
------
5.02.02.0200.12.0
--------
--------
205.0-0.10.21.00.220
HEPT
AC
HLO
R
HA
LFENPRO
X
GLYPH
OSA
TE
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
Pesticides
Agricultural Products
- 76 -
(ppm)
0.50.50.5
------
----------
-
----
------
-------
--
HA
LOSU
LFURO
N-
MET
HYL
2.00.52.0
-1-
---
---
------
---5.0--
--0.5-0.5-
---0.02--
----------
-
----
----------
-
----
----------
-
----
----------
-
----
------
2.02.0-2.02.0-
10.52-0.52
-0.05----
2.0----2.0-
2111111
-------
-------
2.02.0
--
--
--
IMA
ZAM
OX-
AM
MO
NIU
M
IMA
ZALIL
HEXYT
HIA
ZOX
HA
XAFLU
MU
RON
0.050.05-
------
---0.1------
-
--0.1-
0.5-0.1---
0.1------
--
HEXA
CO
NA
ZOLE
---
---
0.50.50.5
------
------
0.20.1-0.20.2-
----------
-
----
----------
-
----
0.20.20.20.20.20.20.20.20.20.2
0.2
0.20.20.20.2
------
------
0.20.50.2-0.50.2
-------
-------
0.20.20.20.20.20.20.2
--
--
0.20.2
HEPT
AC
HLO
R
HA
LFENPRO
X
GLYPH
OSA
TE
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 77 -
(ppm)
--0.1------
-----
-
----
------
---
--------
0.5
HA
LOSU
LFURO
N-
MET
HYL
0.1--------
----0.2-222
---------
---------
-----
-
-----
-
-----
-
-----
-
0.50.50.50.5
-22-
----
----
------
------
------
------
---
---
---
---
--------
--------
--------
--------
-2.0--
IMA
ZAM
OX-
AM
MO
NIU
M
IMA
ZALIL
HEXYT
HIA
ZOX
HA
XAFLU
MU
RON
---------
0.01-0.050.1-
-
0.1---
-0.1----
---
--------
-
HEXA
CO
NA
ZOLE
---------
---------
0.2-2.00.20.20.2--0.2
-----
-
-----
-
0.50.20.20.20.2
-
----
----
0.20.20.10.1
------
------
0.20.20.20.2--
---
---
-0.2-
--------
--------
0.20.20.20.2-0.20.20.2
--0.5
HEPT
AC
HLO
R
HA
LFENPRO
X
GLYPH
OSA
TE
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 78 -
(ppm)
-
-
-
-
-
--
0.050.050.050.050.050.05
----0.05-
HA
LOSU
LFURO
N-
MET
HYL
----
----
----
--30-
--3515
-0.05
--
--
--
------
------
------
------
------
------
----0.05-
----0.05-
IMA
ZAM
OX-
AM
MO
NIU
M
IMA
ZALIL
HEXYT
HIA
ZOX
HA
XAFLU
MU
RON
-
-
-
-
-
-0.05
0.1----0.1
------
HEXA
CO
NA
ZOLE
-
0.2
-
-
-
-
-
-
-
10
-
-
-
0.1
1.0
--
--
0.21.0
1.00.21.01.01.01.0
------
------
------
------
0.2100.1-100.1
HEPT
AC
HLO
R
HA
LFENPRO
X
GLYPH
OSA
TE
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 79 -
No. 16 (ppm)
-------
-----
---------
------
------
---0.1----
IND
AN
OFA
N
-------
------0.02
105.01010101010
-----
-----
1010101010
---------
2.02.0-2.0--2.02.02.0
1010-10-10101010
------
------
101010101010
------
----0.10-
0.21.00.20.20.50.2
---0.5----
-----0.02--
1010-3.010101010
ISOPRO
CA
RB
ISOFEN
PHO
S
IPROD
ION
E
75302020202020
2020202020
3030-30-30303030
202020202020
------
5050-50180805050
INO
RGA
NIC
BROM
IDE
-0.2-----
-------
-------
-----
0.50.50.2-0.3
11--1
---------
11-1-0.2111
-----1---
------
-0.52--0.2
-2---1
------
-0.05-0.03--
----0.1-
---0.05----
0.020.1-0.05--0.020.02
--------
INA
BEN
FIDE
IMIN
OC
TA
DIN
E
IMIB
ENC
ON
AZO
LE
-------
-----
---------
------
------
---0.1----
IMA
ZOSU
LFURO
N
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
Pesticides
Agricultural Products
- 80 -
(ppm)
---
------
----------
-
----
------
-------
--
IND
AN
OFA
N
---
---
5.05.05.0
------
---0.10--
0.10.10.10.50.10.1
----------
-
----
0.02-0.100.10------
-
-0.100.100.10
5.05.05.05.05.05.05.05.05.05.0
5.0
5.0255.05.0
------
------
10102510105.0
-------
-------
20121212155.025
--
--
1010
ISOPRO
CA
RB
ISOFEN
PHO
S
IPROD
ION
E
---
------
----------
-
----
20-20--60
30202020202020
2020
INO
RGA
NIC
BROM
IDE
0.30.3-
---
---
---0.020.02-
------
------
---0.03------
-
--0.03-
----------
-
----
----------
-
----
------
0.30.20.5-0.2-
-1511-
0.5------
-------
-------
--
--
--
INA
BEN
FIDE
IMIN
OC
TA
DIN
E
IMIB
ENC
ON
AZO
LE
---
------
------
IMA
ZOSU
LFURO
N
----------
-
----
-------
--
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 81 -
(ppm)
---------
-----
-
----
------
---
--------
-
IND
AN
OFA
N
---------
--0.20------
5.05.0-5.01.05.05.02520
-----
-
-0.10---
-
5.00.50.15.05.0
5.0
----
----
5.05.0105.0
------
0.02----0.02
5.05.05.05.05.05.0
---
---
5.05.05.0
--------
--------
5.05.05.05.05.01.0105.0
--5.0
ISOPRO
CA
RB
ISOFEN
PHO
S
IPROD
ION
E
---------
-----
-
----
------
---
--------
-IN
ORG
AN
IC BRO
MID
E
----0.2----
---------
---------
0.10.10.10.10.1
-
-----
-
-----
-
0.30.3--
----
----
-0.05----
------
------
---
---
---
------0.1-
--------
--------
---
INA
BEN
FIDE
IMIN
OC
TA
DIN
E
IMIB
ENC
ON
AZO
LE
-
IMA
ZOSU
LFURO
N
---------
-----
-
----
------
---
--------
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 82 -
(ppm)
-
-
-
-
-
--
------
------
IND
AN
OFA
N
---
---
---
---
--20
--
--
--
101010101010
------
------
------
-0.02----
101020101010
ISOPRO
CA
RB
ISOFEN
PHO
S
IPROD
ION
E
-
-
-
-
-
--
------
INO
RGA
NIC
BROM
IDE
------
-
-
-
-
-
-
-
-
-
1
-
-
-
-
20
--
--
--
--0.1---
------
------
------
------
------
INA
BEN
FIDE
IMIN
OC
TA
DIN
E
IMIB
ENC
ON
AZO
LE
-
-
-
-
-
------
------
IMA
ZOSU
LFURO
N--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 83 -
No. 17 (ppm)
-------
-------
-------
2.02.0---
22--2
-----
22-2-0.2222
---------
---------
-----2
------
------
-0.5----
------
------
2.02.0-2.0--2.0-
--------
---0.1----
MEPRO
NIL
MEPA
NIPYRIM
MEFEN
AC
ET
40404040404040
4040404040
4040-40-40404040
404040404040
------
--------
MA
LEIC H
YDRA
ZIDE
8.02.08.08.08.08.02.0
0.50.52.08.00.5
4.04.00.5-0.50.54.04.04.0
8.02.06.06.08.00.5
0.50.50.50.58.08.0
2.08.01.20.12.02.02.02.0
MA
LAT
HIO
N
0.30.30.30.30.30.30.3
0.30.30.30.30.3
0.30.3-0.3-0.30.30.30.3
0.30.30.30.30.30.3
------
--------
LENA
CIL
-------
0.50.50.050.051
0.30.3-0.3-0.30.30.30.3
------
------
-----0.05--
LUFEN
URO
N
-1-----
-------
-5.0--5.0
55--5
--1.0-5.0----
1010-10-2101010
-----1.0
-5---1
------
------
--------
50.1----5-
LEAD
KRESO
XIM-M
ETH
YL
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 84 -
(ppm)
-1.0-
-2-
---
-1.0-1.0--
------
------
----------
-
----
---------1.0
5.0
----
----------
-
----
-2.05.0---
--15---
------
10------
-------
-------
--
--
--
MEPRO
NIL
MEPA
NIPYRIM
MEFEN
AC
ET
252525
353535503535
25-2525252525252525
-
25252525
404040404040
40404040404040
4040
MA
LEIC H
YDRA
ZIDE
8.00.52.0
0.50.50.50.50.50.5
0.50.52.02.02.06.03.02.00.50.5
0.5
2.05.02.02.0
0.58.08.08.08.02.0
0.58.02.08.00.58.08.0
1.08.0
MA
LAT
HIO
N
0.30.30.3
0.30.30.30.30.30.3
0.30.30.30.30.30.30.30.30.30.3
0.3
0.30.30.30.3
0.30.30.30.30.30.3
0.30.30.30.30.30.30.3
0.30.3
LENA
CIL
---
0.05-----
---1-----0.05
3
1-1-
--1---
1------
--
LUFEN
URO
N
-1.0-
0.50.5-
---1.0--
------
----------
-
----
----------
-
----
--1.0---
5115-1-
1.0------
5------
--
--
LEAD
KRESO
XIM-M
ETH
YL
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 85 -
(ppm)
----1.01.0---
------2--
---------
-----
-
-----
-
-----
-
1.0---
55--
----
------
------
------
---
---
---
------1.01.0
--------
--------
---
MEPRO
NIL
MEPA
NIPYRIM
MEFEN
AC
ET
2525-252025252525
2520502525
25
25252525
252525252525
252525
2525252525252525
25M
ALEIC
HYD
RAZID
E
2.08.0--0.52.02.00.52.0
8.08.08.08.08.0
2.0
0.50.50.52.0
2.00.50.52.0-2.0
-8.0-
8.08.00.50.52.08.02.02.0
2.0
MA
LAT
HIO
N
0.30.3-0.30.30.30.30.30.3
0.30.30.30.30.3
0.3
0.30.30.30.3
0.30.30.30.30.30.3
0.30.30.3
0.30.30.30.30.30.30.30.3
0.3
LENA
CIL
----0.2----
---33
-
0.50.51-
------
---
--------
-
LUFEN
URO
N
-----5.0---
----0.1----
--0.122
-
-----
-
1.0---
--2-
------
------
---
---
--------
--------
--
LEAD
KRESO
XIM-M
ETH
YL
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 86 -
(ppm)
---
---
---
---
---
--
--
--
------
------
------
------
------
------
MEPRO
NIL
MEPA
NIPYRIM
MEFEN
AC
ET
-
-
-
-
-
--
404040404040
404040404040
MA
LEIC H
YDRA
ZIDE
-
-
-
1.0
-
--
8.08.08.08.08.08.0
--8.00.22.00.1
MA
LAT
HIO
N
-
-
-
-
-
--
0.30.30.30.30.30.3
0.30.30.30.30.30.3
LENA
CIL
-
-
-
-
10
--
------
------
LUFEN
URO
N
--
--
--
--
--
--
--
------
------
------
------
LEAD
KRESO
XIM-M
ETH
YL
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 87 -
No. 18 (ppm)
1.01.01.01.01.01.02.0
-------
-------
1.01.01.01.05.0
-----
0.050.05--0.05
---------
---------
---------
1.01.04.01.01.01.0
------
------
------
------
------
0.50.3------
---0.1----
0.10.1-0.050.020.020.020.02
MYC
LOB
UT
AN
IL
MO
LINA
TE
MET
SULFU
RON
-M
ETH
YL
-------
-----
---------
------
0.10.05-0.1--
0.750.75-0.050.10.10.10.1
MET
RIBU
ZIN
-------
-------
-----
-----
---------
---------
0.10.10.10.10.10.1
------
0.30.30.30.20.50.3
----2.0-
0.10.1-0.10.10.10.10.3
5.05.0-5.05.05.05.05.0
MET
OLA
CH
LOR
MET
HO
PRENE
-------
0.050.050.050.050.05
-----
-----
0.050.05-0.05--0.050.050.05
---------
---------
0.050.050.050.050.053.0
-----1.0
0.050.050.050.050.050.05
0.050.050.050.050.050.05
---0.05--
0.10.050.050.05--
0.050.05-0.050.050.050.050.05
--------
0.10.1-0.050.10.10.10.1
MET
HA
MID
OPH
OS
MET
HA
BEN
ZTH
IAZ-
URO
N
MET
HIO
CA
RB
-------
0.050.050.050.050.050.050.05
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 88 -
(ppm)
1.01.01.0
---
---
------
------
------
----------
-
1.0--1.0
----------
-
----
----------
-
----
1.01.01.01.01.01.0
------
------
1.01.01.01.01.01.01.0
-------
-------
1.01.0
--
--
MYC
LOB
UT
AN
IL
MO
LINA
TE
MET
SULFU
RON
-M
ETH
YL
0.50.5-
0.5--0.6--
---0.5--0.5--0.5
0.5
--0.5-
------
-------
--
MET
RIBU
ZIN
0.050.050.05
---
0.10.10.10.2--
------
0.10.10.021--0.02--0.1
0.1
0.10.0210.1
----------
-
----
-0.05-0.050.05-
------
-------
-------
--
--
MET
OLA
CH
LOR
MET
HO
PRENE
0.050.050.05
-1.0-
---
0.050.050.050.050.050.05
---0.25--
---0.1--
0.050.050.10.10.050.050.050.050.050.05
0.05
0.050.10.10.05
--1.01.0------
-
-1.01.0-
----------
-
----
0.050.050.100.050.050.05
----0.50.1
------
0.050.050.050.050.050.050.05
-------
-------
--
MET
HIO
CA
RB
MET
HA
MID
OPH
OS
MET
HA
BEN
ZTH
IAZ-
URO
N
--
0.050.05
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 89 -
(ppm)
1.01.0---1.01.01.01.0
---------
--0.05------
1.01.01.01.01.0
1.0
-----
-
-----
-
1.01.01.01.0
----
----
-1.01.0- 1.01.0
------
------
---
---
---
1.01.01.01.01.01.0-1.0
--------
------0.05-
1.0--
MYC
LOB
UT
AN
IL
MO
LINA
TE
MET
SULFU
RON
-M
ETH
YL
--0.50.5-0.5---
0.50.50.50.5-
-
0.50.50.5-
0.50.5----
-0.5-
0.1-----0.5-
-M
ETRIB
UZIN
0.3-0.05-0.10.30.30.30.05
---------
0.111-1
-
-----
-
--0.10.5
----
0.10.1---0.1
------
---
-0.2-
--------
--------
0.05-
MET
OLA
CH
LOR
MET
HO
PRENE
0.050.050.050.050.050.050.050.050.05
----0.05----
---------
-0.050.10.05-
-
0.050.050.050.05
2.01.02.02.0
0.05---
---
0.050.050.050.050.050.050.10.05
------1.0-
0.05-------
0.05--
MET
HIO
CA
RB
MET
HA
MID
OPH
OS
MET
HA
BEN
ZTH
IAZ-
URO
N------
0.050.050.050.050.050.05
0.050.050.05
------
---
0.050.050.050.050.05
0.05
-----
-
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 90 -
(ppm)
---
---
---
---
20--
--
--
--
------
------
------
------
------
---0.02--
MYC
LOB
UT
AN
IL
MO
LINA
TE
MET
SULFU
RON
-M
ETH
YL
-
-
-
0.1
0.1
--
------
-0.10.1---
MET
RIBU
ZIN
-
-
-
-
-
-
-
-
-
-
--
--
0.10.10.10.10.10.1
-0.050.050.10.1-
------
------
MET
OLA
CH
LOR
MET
HO
PRENE
-
-
-
5.0
-
-----0.05
------
-----0.05
-0.05----
-0.1--0.1-
--0.1---
MET
HIO
CA
RB
MET
HA
MID
OPH
OS
MET
HA
BEN
ZTH
IAZ-
URO
N--
-
-
-
-
-
--
-
-
-
-
-
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 91 -
No. 19 (ppm)
-------
0.050.050.050.050.050.050.05
-------
0.10.10.050.050.1
-----
-----
0.050.05-0.05-0.050.050.050.05
---------
---------
0.050.050.050.050.050.05
------
------
0.10.050.10.20.20.1
------
------
---0.1----
0.20.2-0.2-0.20.2-
---0.5----
PENT
OXA
ZON
E
PEND
IMET
HA
LIN
PENC
YCU
RON
-------
0.20.20.20.20.2
---------
0.20.20.20.20.10.1
0.1-----
--------
PENC
ON
AZO
LE
0.20.20.20.20.20.20.2
-------
0.20.20.20.20.2
0.30.30.3-0.3
0.20.2-0.2-0.20.20.20.2
--0.3-0.30.3---
0.20.20.20.20.20.2
--0.3--0.3
1.01.01.00.11.01.0
0.30.30.30.3--
1.01.0-1.0-1.0-1.0
-0.3-ND0.30.3--
PARA
TH
ION
-MET
HYL
PARA
TH
ION
0.010.010.010.010.010.010.01
----1.0-0.20
11110.5
2.02.0--2.0
0.50.5--0.5
0.050.050.50.050.050.5
-----0.5
------
-0.20-0.100.100.20
---0.1----
0.020.02-0.020.020.050.020.02
---0.5----
PAC
ROB
UT
RAZO
L
OXA
MYL
NIT
ENPYRA
M
5.05.0-5.0-3.05.05.05.0
-------
---------
------
------
-----0.5---
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 92 -
(ppm)
---
---
-1-
------
0.050.20.20.20.20.05
---0.50.5-
0.050.050.050.20.050.050.050.050.050.05
0.05
0.20.050.20.05
----------
-
----
----------
-
----
0.05-0.1---
------
------
0.050.050.050.050.050.050.05
-------
-------
0.050.05
--
--
PENT
OXA
ZON
E
PEND
IMET
HA
LIN
PENC
YCU
RON
0.10.1-
------
---0.05------
-
--0.05-
--0.2-0.1-
0.10.20.20.20.20.20.2
--
PENC
ON
AZO
LE
1.00.21.0
0.30.30.3
0.11.01.00.11.01.0
0.3-0.3ND--
1.0-0.20.21.01.01.01.01.01.0
-
1.00.20.20.2
0.30.30.30.30.3--0.3-0.3
0.3
0.30.30.3-
0.21.00.20.20.20.2
0.30.30.30.30.3-
0.20.20.20.20.20.20.2
0.3------
0.20.2
--
PARA
TH
ION
-MET
HYL
PARA
TH
ION
---
2.02.0-
-5-
------
0.100.100.100.100.100.10
---0.2--
----------
-
----
0.101.0-0.02----0.100.50
1.0
--0.02-
---------0.2
5
----
-----0.01
-2.0--2.0-
-55-5-
------0.5
0.010.01
PAC
ROB
UT
RAZO
L
OXA
MYL
NIT
ENPYRA
M
0.02----0.10-
--
-------
--
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 93 -
(ppm)
---------
0.2-0.1-0.05-0.050.05-
---111---
0.050.20.20.20.05
0.05
-----
-
-----
-
----
0.050.05-0.05
11--
-0.2---0.2
------
------
---
---
---
--------
0.050.05--0.050.050.20.05
------1-
---
PENT
OXA
ZON
E
PEND
IMET
HA
LIN
PENC
YCU
RON
----0.1--0.1-
-0.1-2-
-
0.2--0.2
-0.1----
---
0.2-----0.2-
-PEN
CO
NA
ZOLE
1.01.00.11.00.051.01.01.01.0
-----0.30.30.3-
1.01.01.01.01.0
1.0
0.30.3-0.3-
-
0.21.01.01.0
0.30.30.3-
1.01.01.01.01.01.0
0.30.3-0.30.3-
1.01.01.0
---
1.01.01.01.01.01.01.01.0
--0.3-0.3-0.3-
1.0-
PARA
TH
ION
-MET
HYL
PARA
TH
ION
---------
--0.050.100.10-0.20--
---------
-----
-
-----
-
----
2.02.02.0-
55--
5.00.200.100.10-0.10
------
------
--------
0.100.500.100.10-0.100.501.0
--------
-1.0-
PAC
ROB
UT
RAZO
L
OXA
MYL
NIT
ENPYRA
M
-0.050.10--
-
---
---
---
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 94 -
(ppm)
---
---
---
---
---
--
--
--
0.050.050.050.050.050.05
------
------
0.050.050.10.050.10.05
------
------
PENT
OXA
ZON
E
PEND
IMET
HA
LIN
PENC
YCU
RON
-
-
-
0.5
-
--
------
------
PENC
ON
AZO
LE
-
-
-
0.05
-
-
-
-
0.20.3***
--
--
0.1--0.10.1-
-0.20.20.11.00.2
------
------
PARA
TH
ION
-MET
HYL
PARA
TH
ION
-
-
-
-
-
-
-
-
-
10
0.05-----
----0.20-
------
PAC
ROB
UT
RAZO
L
OXA
MYL
NIT
ENPYRA
M
-
-
-
-
-
-0.10
------
--
------
------
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 95 -
No. 20 (ppm)
5---2-5
-------
0.101.00.100.100.100.100.10
-----
-----
1.01.01.00.101.0
5--------
---------
5.05.0-5.0-0.105.05.05.0
0.050.050.050.050.050.05
------
1.01.01.01.00.100.10
------
------
----1.0-
0.50.5----0.50.5
---0.1----
1.01.0-0.201.01.01.01.0
PROC
HLO
RAZ
PRETILA
CH
LOR
PIRIMIPH
OS-M
ETH
YL
0.500.50-0.500.500.500.50
1.01.01.01.01.0
0.500.05-0.05-0.050.050.050.05
0.501.00.500.50-0.50
0.200.10----
0.050.05--0.050.050.050.05
PIRIMIC
ARB
-------
-------
-----
-----
---------
---------
------
------
------
------
0.50.5-----0.5
0.050.05-0.050.050.050.050.05
PICLO
RAM
PHO
XIM
-------
-------
5.02.05.05.05.05.05.0
-----
0.10.1---
2.02.05.02.02.0
---------
-----0.1---
5.05.0-5.0-0.55.05.05.0
------
-----0.1
2.05.05.02.02.02.0
------
0.20.10.20.050.10.2
--------
---0.05----
2.02.0-2.02.02.02.02.0
PHO
SALO
NE
PHEN
TH
OA
TE
PERMET
HRIN
------
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 96 -
(ppm)
---
---
1.02.01.0
------
------
---0.05--
----------
-
----
----------
-
----
1.01.05.01.01.01.01.01.01.01.0
1.0
1.01.01.01.0
------
------
1.00.101.00.100.101.0
1------
-------
1.00.100.100.100.101.01.0
12
--
0.100.10
PROC
HLO
RAZ
PRETILA
CH
LOR
PIRIMIPH
OS-M
ETH
YL
0.502.0-
0.50--0.05--
0.050.501.01.0-1.0--0.500.10
2.0
2.01.01.00.50
-0.500.50-0.50-
0.500.500.500.500.500.500.50
-0.50
PIRIMIC
ARB
---
---
------
---0.05--
----------
-
----
--0.050.05------
-
--0.05-
------
------
-------
-------
--
--
PICLO
RAM
PHO
XIM
0.1--
0.50.53.0
------
------
0.20.20.20.050.20.2
----------
-
----
----------
-
----
3.03.00.55.03.05.05.05.00.50.1
3.0
5.02.05.03.0
-0.1----
------
5.05.05.00.10.15.0
1.05.05.01.05.01.02.0
-------
--
--
5.05.0
PHO
SALO
NE
PHEN
TH
OA
TE
PERMET
HRIN
---
-------
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 97 -
(ppm)
--0.05------
---------
1.01.0-1.0-1.01.01.01.0
-----
-
-----
-
1.01.01.01.01.0
1.0
----
----
2.03.01.01.0
------
------
1.01.01.01.01.01.0
-2-
---
1.01.01.0
------2-
--------
1.01.01.01.01.01.01.01.0
--1.0
PROC
HLO
RAZ
PRETILA
CH
LOR
PIRIMIPH
OS-M
ETH
YL
0.50---0.051.01.00.20-
0.500.500.500.50-
-
1.02.01.02.0
1.00.500.051.0--
---
0.501.0-0.50--1.0-
-PIRIM
ICA
RB
---------
------0.05--
-----
-
-0.05---
-
----
0.2---
------
------
---
---
--------
------0.1-
--
PICLO
RAM
PHO
XIM
3.03.00.13.00.22.03.03.03.0
---------
---------
3.03.03.03.03.0
3.0
-----
-
----
1.01.03.03.0
------
------
2.00.1 3.03.03.03.0
3.00.13.0
--------
--------
103.03.03.03.03.03.03.0
--3.0
PHO
SALO
NE
PHEN
TH
OA
TE
PERMET
HRIN
-----
-
----
---
---
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 98 -
(ppm)
---
---
---
---
--10
-0.2
--
--
------
------
0.100.100.100.100.100.10
-0.5----
------
0.100.100.100.100.100.10
PROC
HLO
RAZ
PRETILA
CH
LOR
PIRIMIPH
OS-M
ETH
YL
-
-
-
0.50
-
--
0.50-0.50-0.050.50
-0.20--0.05-
PIRIMIC
ARB
-
-
-
-
-
-
-
-
-
-
--
--
------
------
-0.05----
----0.05-
PICLO
RAM
PHO
XIM
---
--50
--20
-0.05
------
0.15.05.05.05.00.05
5.00.051.05.00.55.0
------
------
PHO
SALO
NE
PHEN
TH
OA
TE
PERMET
HRIN
-
-
--
------
-
-
-
-
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 99 -
No. 21 (ppm)
-------
0.10.1--0.1
0.10.1-0.1-0.10.10.10.1
-0.1---0.1
------
0.10.1-0.1----
PYRAFLU
FEN-ET
HYL
-3-----
11310.5
0.50.5-0.5-10.50.50.5
1010103103
-5-222
--------
PROC
YMID
ON
E
-------
-----
---------
------
------
---0.1----
PYRAZO
XYFEN
-------
-----
11-1--111
------
-0.5----
--------
PYRAC
LOFO
S
-------
0.10.1---
---------
-2---0.1
0.020.020.020.02-0.02
---0.1----
PYMET
ROZIN
E
------0.01
-------
-------
0.10.10.050.050.3
-----
-----
---------
---------
1.01.01.01.01.01.0
------
------
-0.05-0.050.05-
0.050.050.050.050.050.05
------
------
--------
1.01.0-0.11.01.00.050.05
---0.1----
---0.2----
PROT
HIO
FOS
PROPIC
ON
AZO
LE
PROPA
MO
CA
RB
PROH
EXAZIO
NE-
CA
LCIU
M
0.10.1-0.1-0.050.10.10.1
------
0.050.05-0.05-0.050.050.050.05
0.050.05-0.050.05
0.050.05-0.050.10.050.1
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 100 -
(ppm)
---
------
----------
-
----
0.1-0.1---
-------
--
PYRAFLU
FEN-ET
HYL
25-
---0.5--
---2------
-
--2-
-35-3-
10--1.5-10-
--
PROC
YMID
ON
E
---
------
----------
-
----
------
-------
--
PYRAZO
XYFEN
-0.1-
0.05--0.050.05-
---0.1-----0.1
0.1
0.1-0.1-
------
-------
--
PYRAC
LOFO
S
-1-
---0.1--
--0.020.02------
-
-0.020.020.02
-0.1--0.1-
2------
--
PYMET
ROZIN
E
---
0.050.05-
0.52.00.5
---
0.05--0.05--
---0.5--
------
--0.20.2------
-
0.10.20.20.2
--0.20.1-----5.0
-
-0.51.00.5
----------
-
----
-0.050.5-0.05-
-0.5-0.50.5-
------
0.3------
0.1------
0.050.05-0.05-0.05-
-------
-0.05
--
--
PROT
HIO
FOS
PROPIC
ON
AZO
LE
PROPA
MO
CA
RB
PROH
EXAZIO
NE-
CA
LCIU
M
0.05--0.05--
0.2-2.0---
--
0.05-0.050.05--0.05-0.050.05
-
0.050.050.050.05
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 101 -
(ppm)
---------
-----
-
----
------
---
--------
-
PYRAFLU
FEN-ET
HYL
------13-
-0.5555
-
555-
------
---
-5---552
1
PROC
YMID
ON
E
---------
-----
-
----
------
---
--------
-
PYRAZO
XYFEN
----0.05----
-----
0.5
0.10.5--
-0.1 ----
---
--------
-
PYRAC
LOFO
S
-------0.02-
-----
-
1122
------
---
------0.1-
-PYM
ETRO
ZINE
--0.51.00.5----
--0.05-0.050.050.050.05-
---100.210--0.2
---------
-0.10.1--
0.1
---3.0-
-
-----
-
----
----
1.00.11.0-
------
------
0.2-----
---
---
--0.1-----
-----1.010-
--------
-0.050.5-
PROT
HIO
FOS
PROPIC
ON
AZO
LE
PROPA
MO
CA
RB
PROH
EXAZIO
NE-
CA
LCIU
M---
-0.05---0.05--
5.00.05-0.050.05-
-0.1-
0.050.050.1-
0.050.050.050.05-
-
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 102 -
(ppm)
-
-
-
-
-
--
--0.1---
------
PYRAFLU
FEN-ET
HYL
-
-
-
-
-
--
------
-1.50.2---
PROC
YMID
ON
E
-
-
-
-
-
--
------
------
PYRAZO
XYFEN
-
-
-
-
5
--
------
------
PYRAC
LOFO
S
-
-
-
-
-
--
------
------
PYMET
ROZIN
E
-
-
-
-
-
-
-
-
-
-
-0.1
--
--
0.05--0.050.050.05
------
------
0.050.050.05-0.050.05
------
------
PROT
HIO
FOS
PROPIC
ON
AZO
LE
PROPA
MO
CA
RB
PROH
EXAZIO
NE-
CA
LCIU
M
-
-
-
-
5.0
--
--0.1---
------
-
-
-
0.1
0.1
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 103 -
No. 22 (ppm)
------0.1
110.050.055
1515-10-0.5151515
------
0.31----
--------
PYRIMET
HA
NIL
-------
-------
-----
-----
0.50.5-0.5-0.50.50.50.5
---------
------
------
------
------
--------
---0.1----
PYRIPROXYFEN
PYRIMIN
OB
AC
-M
ETH
YL
-------
-------
1.01.01.01.01.01.01.0
1111111
----0.3
0.50.50.20.22.0
-----
2.02.02.02.02.0
11111
0.30.3-0.3-0.10.30.30.3
---------
---------
2.02.0-2.0-0.22.02.02.0
11-1-1111
-----0.1
0.20.20.20.20.22.0
------
2.02.02.02.02.02.0
111111
------
-----0.1
----0.03-
0.10.10.10.10.10.1
111111
--------
-0.2---0.03--
--------
--------
---0.1----
33-33333
PYRIMID
IFEN
PYRIFENO
X
PYRIDA
TE
PYRIDA
BEN
PYRIBU
TIC
ARB
PYRET
HRIN
S
------
------
---------
-----
-------
-------
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 104 -
(ppm)
-2-
------
----------
-
----
--10---
10------
--
PYRIMET
HA
NIL
-1-
---
------
------
----------
-
----
----------
-
----
------
------
-------
-------
--
--
PYRIPROXYFEN
PYRIMIN
OB
AC
-M
ETH
YL
-0.1-
---
1.01.0-
111
------
------
0.1-0.10.1--
111111
---0.1------
-
--0.1-
----------
-
----
---0.03------
-
--0.03-
----------
-
----
1111111111
1
1111
2.0-2.0-2.0-
------
2.01.02.01.01.02.0
111111
2.01.01.01.01.01.01.0
-------
2.02.02.02.02.02.02.0
1111111
--
--
1.01.0
11
PYRIMID
IFEN
PYRIFENO
X
PYRIDA
TE
PYRIDA
BEN
PYRIBU
TIC
ARB
PYRET
HRIN
S
--
--
-------
-------
------
------
----------
-
----
------
------
---
---
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 105 -
(ppm)
------10.3-
-----
-
21-2
------
---
------2-
-PYRIM
ETH
AN
IL
---------
---------
-----
-
-----
-
11--
----
------
------
---
---
--------
--------
--
PYRIPROXYFEN
PYRIMIN
OB
AC
-M
ETH
YL
----0.1----
---------
---------
2.0-----2.02.03.0
11-111111
-----
-
-----
-
100.2---
-
--1.01.01.0
2.0
11111
1
0.2---
----
1.01.03.02.0
1111
------
------
3.0---3.02.0
111111
---
111
--------
--------
----3.0--2.0
11111111
---2.0-1
PYRIMID
IFEN
PYRIFENO
X
PYRIDA
TE
PYRIDA
BEN
PYRIBU
TIC
ARB
PYRET
HRIN
S
--------
--------
------
------
---
---
---
---
----
----
-----
-
---------
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 106 -
(ppm)
-
-
-
-
-
--
------
------
PYRIMET
HA
NIL
-
-
-
-
-
-
-
-
-
-
--
--
------
------
------
------
PYRIPROXYFEN
PYRIMIN
OB
AC
-M
ETH
YL
------
------
------
---10--
-5.0-10-3
--
1-
------
------
1.01.01.01.01.01.0
111111
------
------
-0.05----
1.01.01.01.01.01.0
111111
PYRIMID
IFEN
PYRIFENO
X
PYRIDA
TE
PYRIDA
BEN
PYRIBU
TIC
ARB
PYRET
HRIN
S
------
------
------
--
--
--
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 107 -
No. 23 (ppm)
0.3-0.3--0.3-
-------
----0.5
-----
0.30.3-0.3-0.30.30.30.3
---------
0.20.20.20.20.20.2
------
0.020.020.020.02-0.02
------
0.020.02--0.020.020.021
---0.05----
SPINO
SAD
SIMET
RYN
-------
------0.2
-------
1.01.01.01.01.01.01.0
----0.05--
-------
0.020.020.020.020.020.020.02
----1.0
----0.2
22--5
1.01.01.01.01.0
----0.05
-----
0.020.020.020.020.02
---------
---------
1.01.0-1.0-1.01.01.01.0
---------
---------
0.80.8-0.8-0.020.80.80.8
------
1-4-11
1.01.01.01.01.01.0
-----0.05
------
0.020.020.020.020.020.02
------
0.2---0.1-
402010102530
0.250.250.250.30.10.25
------
------
---0.5----
0.050.5-0.050.050.050.20.05
---0.5----
-----0.2--
---5----
--------
TEB
UFEN
OZID
E
TEB
UC
ON
AZO
LE
SILAFLU
OFEN
SETH
OXYD
IM
QU
IZALO
FOP-ET
HYL
QU
INC
LORA
C
QU
INA
LPHO
S
--------
------
------
---------
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 108 -
(ppm)
0.30.50.3
---
0.02-0.020.020.020.02
------
--2258105-0.2
1
8212
----------
-
----
-0.3-0.30.30.3
------
-------
-------
0.30.3
--
SPINO
SAD
SIMET
RYN
---
---
101010
0.020.02-
---
---
------
------
4.01.01.04.01.01.0
0.1--0.10.1-
------
------
--0.5-------
-
----
----------
-
----
----------
-
----
10101010101010101010
10
10101010
--0.050.3-----0.1
0.3
0.3-0.3-
----------
-
----
----------
-
----
--0.5---
------
2-----
1.02.01.02.02.01.0
-0.050.02-0.02-
------
0.020.020.020.020.020.02
-------
-------
101.01.01.04.05.01.0
0.050.050.050.050.050.050.05
-------
0.020.020.020.020.020.020.02
--
1.01.0
--
--
0.020.02
TEB
UFEN
OZID
E
TEB
UC
ON
AZO
LE
SILAFLU
OFEN
SETH
OXYD
IM
QU
IZALO
FOP-ET
HYL
QU
INC
LORA
C
QU
INA
LPHO
S
--
--
-------
------
---
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 109 -
(ppm)
0.3--0.02-80.30.3-
---------
-----
-
-----
-
0.5220.4
----
8--8--
------
---
---
-8---888
--------
0.3-
SPINO
SAD
SIMET
RYN
----0.1----
---------
---------
1010-100.510101010
---------
0.25---0.10.050.250.25-
---------
-----
-
0.050.2---
-
0.30.050.050.05-
-
-----
-
-----
-
----
10.50.5-
0.05---
----
----
------
------
0.30.1----
------
------
---
---
---
101010
---
---
--------
1010101010101010
--------
--------
------ 10
TEB
UFEN
OZID
E
TEB
UC
ON
AZO
LE
SILAFLU
OFEN
SETH
OXYD
IM
QU
IZALO
FOP-ET
HYL
QU
INC
LORA
C
QU
INA
LPHO
S
--------
--------
--------
101010101010
------
---
10101010
----
1010101010
10
-----
-
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 110 -
(ppm)
--
--
--
--
2-
--
--
0.02----0.02
------
----0.02-
------
SPINO
SAD
SIMET
RYN
--
--
--
-------
25-35----
--
--
---0.1--
------
------
1.01.01.01.01.01.0
------
------
------
------
1.01.07.01.05.01.0
-10.050.010.1-
------
0.020.020.020.020.020.02
0.020.020.020.020.020.02
TEB
UFEN
OZID
E
TEB
UC
ON
AZO
LE
SILAFLU
OFEN
SETH
OXYD
IM
QU
IZALO
FOP-ET
HYL
QU
INC
LORA
C
QU
INA
LPHO
S
-
-
-
--
------
-
-
-
--
-
-
-
--
-
-
-
--
-
-
-
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 111 -
No. 24 (ppm)
-------
-------
-----
0.50.50.10.10.5
---------
11-1-0.1111
------
--2--0.5
------
------
---0.2----
--------
TEC
LOFT
ALA
M
TEB
UFEN
PYRAD
-------
------0.05
-------
-------
-----
-----
0.50.50.50.50.5
-----
0.10.10.040.040.1
-----
10.5-0.50.5
---------
---------
0.10.1-0.1-0.10.10.10.1
---------
11-1-0.1111
------
0.20.20.20.20.20.3
------
------
0.10.040.040.10.10.1
------
0.30.30.30.310.3
------
------
----0.1-
---0.1--
---0.5----
---0.1----
0.20.05-----0.1
0.010.01-0.0050.0050.010.0050.05
--------
---
-0.1--
0.050.05-0.050.050.10.050.05
TH
IFLUZA
MID
E
TH
ENYLC
HLO
R
TET
RAC
ON
AZO
LE
TERBU
FOS
TERBA
CIL
TEFLU
TH
RIN
TEFLU
BEN
ZURO
N
-------
-------
---------
------
------
------
---------
-------
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 112 -
(ppm)
---
0.50.5-
------
------
----------
-
----
----------
-
----
------
0.50.10.50.10.10.5
-------
1------
--
--
TEC
LOFT
ALA
M
TEB
UFEN
PYRAD
---
10.50.2
---
---
0.20.2-
------
------
0.1-----
0.1--0.1--
----------
-
----
----------
-
----
---0.1-----0.1
0.5
0.1-0.1-
--0.050.5-----0.1
1
0.510.51
------
------
-0.20.50.20.2-
------
--0.1---
------
0.5-1-0.2-
-------
-------
2------
-------
0.1--0.10.10.10.1
0.1------
1------
--
--
TH
IFLUZA
MID
E
TH
ENYLC
HLO
R
TET
RAC
ON
AZO
LE
TERBU
FOS
TERBA
CIL
TEFLU
TH
RIN
TEFLU
BEN
ZURO
N
---
------
------
----------
-
----
----------
-
----
--
--
--
--
--
----------
-
----
------
---
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 113 -
(ppm)
---------
---------
-----
-
-----
-
----
0.50.5--
------
------
---
---
--------
--------
--
TEC
LOFT
ALA
M
TEB
UFEN
PYRAD
---------
---------
--0.1-----0.05
----0.05----
---------
--0.1------
1---0.5----
-----
-
-----
-
0.2----
-
1--1-
-
----
1---
----
----
0.50.50.5-
------
------
---
---
-0.2-
--------
0.2-------
--------
--------
--0.1---1-
--0.2---0.2
TH
IFLUZA
MID
E
TH
ENYLC
HLO
R
TET
RAC
ON
AZO
LE
TERBU
FOS
TERBA
CIL
TEFLU
TH
RIN
TEFLU
BEN
ZURO
N
-----
-
------
------
---
---
--------
--------
------
------
------
---
---
----
----
-----
-
-----
-
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 114 -
(ppm)
--
--
--
--
-2
--
--
------
------
------
------
TEC
LOFT
ALA
M
TEB
UFEN
PYRAD
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
20
-
-
-
-
20
--
------
0.5---0.1-
------
------
------
------
TH
IFLUZA
MID
E
TH
ENYLC
HLO
R
TET
RAC
ON
AZO
LE
TERBU
FOS
TERBA
CIL
TEFLU
TH
RIN
TEFLU
BEN
ZURO
N
--
--
--
------
------
------
------
------
------
------
------
-
-
-
-
-
--
-
-
-
-
-
--
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 115 -
No. 25 (ppm)
-------
0.20.20.20.20.2
---------
------
-0.2NDND--
NDND-NDNDNDNDND
TRIA
ZOPH
OS
0.050.050.050.050.050.050.05
-------
0.050.050.050.050.05
-----
0.050.05-0.05-0.020.050.050.05
---------
0.050.050.050.050.050.05
------
0.020.020.020.020.020.02
0.20.20.20.20.20.2
0.020.02-0.020.020.020.020.02
0.10.1-0.20.10.10.10.1
TH
IOM
ETO
N
TH
IOB
ENC
ARB
0.500.500.500.500.500.501.0
-------
-------
0.50.50.50.50.50.50.5
0.10.10.10.10.10.10.1
0.500.500.100.502.0
-----
-----
0.50.50.50.50.5
0.10.10.10.10.1
0.100.10-0.10-0.100.100.100.10
---------
---------
1.01.0-1.0-0.51.01.01.0
0.10.1-0.1-0.10.10.10.1
0.500.500.100.500.500.20
------
------
0.50.50.50.50.50.5
0.10.10.10.10.10.1
-0.10-0.100.100.10
------
------
---0.05--
0.50.50.50.50.50.5
0.100.10-0.200.100.100.100.10
0.10.1----0.050.1
--------
--------
0.10.1--0.10.10.10.1
TRIC
HLO
RFON
TRIC
HLA
MID
E
TRIB
ENU
RON
-M
ETH
YL
TRIA
DIM
ENO
L
TRA
LOM
ETH
RIN
TO
LCLO
FOS-M
ETH
YL
------
------
---------
-----
-------
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
--------
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 116 -
(ppm)
---
---ND--
--0.10.1------
-
----
------
ND------
--
TRIA
ZOPH
OS
0.100.300.10
0.20.20.2
0.010.010.010.010.010.01
0.050.050.050.050.050.05
0.100.100.200.100.100.100.100.100.100.10
0.10
0.100.020.100.10
0.20.20.20.20.20.20.20.20.20.2
0.2
0.20.20.20.2
0.050.050.050.050.050.05
------
0.050.050.050.050.050.050.05
-------
0.050.05
--
TH
IOM
ETO
N
TH
IOB
ENC
ARB
0.101.00.50
0.20.20.2
---
-0.50-
0.50.50.5
2.02.02.0
0.500.500.500.500.500.50
0.30.30.30.30.30.3
------
------
0.050.050.050.050.050.05
1.01.01.01.01.01.0
0.100.500.500.500.500.500.200.050.500.20
0.50
0.500.500.500.10
0.20.20.20.20.20.20.20.20.20.2
0.2
0.20.20.20.20
----------
-
----
----------
-
----
0.50.50.50.50.50.50.50.50.50.5
0.5
0.50.50.50.5
2.02.02.02.02.02.02.02.02.02.0
2.0
2.02.02.02.0
0.500.500.500.500.500.50
------
------
--0.50.50.5-
0.50.50.50.50.50.5
0.10.10.10.10.10.1
1.00.500.500.500.500.500.50
-------
-------
0.50.50.50.50.50.50.5
0.10.10.10.10.10.10.1
0.500.50
--
--
0.2-
0.50.5
0.10.1
TRIC
HLO
RFON
TRIC
HLA
MID
E
TRIB
ENU
RON
-M
ETH
YL
TRIA
DIM
ENO
L
TRA
LOM
ETH
RIN
TO
LCLO
FOS-M
ETH
YL
-------
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 117 -
(ppm)
----ND-0.1--
-ND---
-
----
-0.51---
---
--------
-T
RIAZO
PHO
S
0.100.10-0.100.050.100.100.100.10
0.20.2-0.2-0.20.20.20.2
0.100.100.100.100.10
0.10
0.20.20.20.20.2
0.2
0.100.300.100.10
0.20.20.20.2
0.100.100.100.100.100.10
0.20.20.20.20.20.2
0.100.100.10
0.20.20.2
0.100.100.100.100.100.100.100.10
0.20.20.20.20.20.20.20.2
0.100.2
TH
IOM
ETO
N
TH
IOB
ENC
ARB
0.500.500.500.500.100.500.100.500.50
0.20.2-0.2-0.20.20.20.2
---------
--0.50------
0.50.5-0.50.10.50.50.50.5
2.02.0-2.02.02.02.02.02.0
0.500.500.500.500.50
0.50
0.20.20.20.20.2
0.2
-----
-
-----
-
0.50.50.50.50.5
0.5
2.02.02.02.02.0
2.0
0.201.01.01.0
0.20.20.20.2
----
----
0.50.50.50.5
2.02.02.02.0
0.500.500.500.500.500.50
0.20.20.20.20.20.2
------
------
0.50.50.50.50.50.5
2.02.02.02.02.03.0
0.500.500.50
0.20.20.2
---
---
0.50.50.5
2.02.02.0
0.20.20.20.20.20.20.20.2
--------
--------
0.50.50.50.50.50.50.50.5
2.02.02.02.02.02.02.02.0
0.500.2- -0.52.0
TRIC
HLO
RFON
TRIC
HLA
MID
E
TRIB
ENU
RON
-M
ETH
YL
TRIA
DIM
ENO
L
TRA
LOM
ETH
RIN
TO
LCLO
FOS-M
ETH
YL
0.100.500.500.500.500.500.500.50
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 118 -
(ppm)
-
-
-
-
-
-ND
-----0.1
----0.1-
TRIA
ZOPH
OS
--
--
--
0.20-
--
--
--
0.050.050.050.050.050.05
0.050.050.050.050.050.05
------
------
TH
IOM
ETO
N
TH
IOB
ENC
ARB
TRIC
HLO
RFON
TRIC
HLA
MID
E
-
-
-
-
-
-
-
-
0.50---10-
--
--
0.500.500.500.500.500.50
------
------
0.50.50.50.50.50.5
0.10.10.10.10.10.1
0.500.100.500.100.100.10
------
------
0.50.50.50.50.50.5
0.10.10.10.10.10.1
TRIB
ENU
RON
-M
ETH
YL
TRIA
DIM
ENO
L
TRA
LOM
ETH
RIN
TO
LCLO
FOS-M
ETH
YL
-
-
-
-
--
------
------
-
-
-
-
--
--
--
--
--
--
--
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 119 -
No. 26 (ppm)
0.050.050.050.050.050.050.05
2.02.02.02.02.02.02.0
-------
0.050.050.050.050.05
2.02.02.02.02.0
-----
0.050.05-0.05-0.050.050.050.05
2.02.0-2.0-2.02.02.02.0
---------
0.050.050.050.050.050.05
2.02.03.02.02.02.0
------
0.050.050.050.150.150.05
------
------
0.10.1-0.050.050.050.10.1
1.01.0--1.01.01.01.0
---3----
TRIFLU
RALIN
TRIFLU
MIZO
LE
TRIC
YCLA
ZOLE
-------
-------
2.02.01.01.03.0
-----
---------
---------
-2.0---0.5
------
------
------
0.20.2-0.20.20.20.20.2
---0.1----
VA
MID
OT
HIO
N
UN
ICO
NA
ZOLE P
AvocadoKiwifruitGuavaDatePineapplePassion fruitBanana
PearJapanese pearLoquatQuinceApple
Orange (including Navel)GrapefruitNATSUDAIDAI (flesh)NATSUDAIDAI (whole)NATSUDAIDAI (peel)UNSHU orangeLimeLemonOther Citrus fruits
ApricotMume plumCherryJapanese plum (including Prunes)NectarinePeach
Peas (dry)Beans (dry) **Broad beans (dry)Soybeans (dry)Peanuts (dry)Other legumes/pulses
Pesticides
Agricultural Products
BarleyWheatWheat flourRiceBuckwheatCorn (including Maize, Sweet corn)RyeOther cereal grains
- 120 -
(ppm)
0.050.050.05
1.01.01.0
---
0.050.050.050.150.050.05
-1.0----
------
0.10.0530.10.050.050.050.050.050.05
0.1
0.050.050.10.05
1.01.01.01.01.01.01.01.01.01.0
1.0
1.01.01.01.0
----------
-
----
0.050.050.050.050.050.05
2.02.02.0 2.02.02.0
------
0.050.050.050.050.050.050.05
2.02.02.02.02.02.02.0
-------
0.050.05
2.02.0
--
TRIFLU
RALIN
TRIFLU
MIZO
LE
TRIC
YCLA
ZOLE
---
---
---0.5--
------
--0.50.5------
-
-0.50.5-
---0.1------
-
--0.1-
-2.00.5---
------
-------
0.1------
--
--
VA
MID
OT
HIO
N
UN
ICO
NA
ZOLE P
Pumpkins (including Squash)Cucumber (including Gherkin)Oriental pickling melon(vegetable)
Sweet potatoKonjakTaroPotatoYamOther Potatoes
Turnip (including Rutabaga) (root)Turnip (including Rutabaga) (leaf)CauliflowerCabbage KYONAWatercressKaleKOMATSUNAHorseradishJapanese radish (including Radish) (root)Japanese radish (including Radish) (leaf)Chinese cabbageBroccoliBrussels sproutsOther Cruciferous vegetables
Japanese persimmonWater melonGrapeMAKUWAURIMelonsOther fruits
StrawberryCranberryHuckleberryBlackberryBlueberryRaspberryOther berries
PapayaMango
Pesticides
Agricultural Products
- 121 -
(ppm)
0.050.050.050.050.050.050.050.052
1.01.0-1.0-1.01.05.01.0
---------
0.10.050.050.10.1
0.05
1.01.01.01.01.0
5.0
-----
-
0.10.050.10.05
2.01.05.01.0
----
0.0510.050.050.050.05
1.01.01.01.01.01.0
------
0.050.050.05
1.01.01.0
---
0.050.050.050.050.050.050.10.05
1.01.01.01.01.01.01.01.0
--------
0.051.0-
TRIFLU
RALIN
TRIFLU
MIZO
LE
TRIC
YCLA
ZOLE
----0.5----
----0.1----
-----
-
-----
-
----
----
------
------
---
---
--------
--------
--V
AM
IDO
TH
ION
UN
ICO
NA
ZOLE P
Soybeans (immature)OkraSugarcaneGingerSugarbeetSpinachBeans (with pods, immature)Peas (with pods, immature)Other vegetables
AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (including Shallot)Other Liliaseous vegetables
TomatoEgg plantPimento (Sweet pepper) Other Solanaceous vegetables
CeleryCarrotParsnipParsleyMITSUBAOther Umbelliferous vegetables
SHIITAKEMushroomOther mushrooms
ArtichokeEndiveBurdockSalsifySHUNGIKUChicoryLettuce (Cos lettuce, Leaf lettuce) Other Composite vegetables
Other Cucurbitaceous vegetables
Pesticides
Agricultural Products
- 122 -
(ppm)
---
---
---
0.05--
0.0515-
--
--
--
0.050.050.050.050.050.05
2.02.02.02.02.02.0
------
0.050.150.150.050.050.15
2.02.02.02.02.02.0
------
TRIFLU
RALIN
TRIFLU
MIZO
LE
TRIC
YCLA
ZOLE
-
-
-
-
-
-
-
-
-
-
--
--
------
------
------
------
VA
MID
OT
HIO
N
UN
ICO
NA
ZOLE P
Mytilus coruscum
Meats (imported goods, fat basis)
Cow's milk
Hop
Tea (Green, Black, Oolong Wulung)
Cacao beanCoffee bean
AlmondGinkgo nutChestnutWalnutPecanOther nuts
Sesame seedsRape seedsSunflower seedsSafflower seedsCotton seedsOther oil seeds
Pesticides
Agricultural Products
- 123 -
4444.... PPPPrrrroooovvvviiiissssiiiioooonnnnaaaallll RRRReeeegggguuuullllaaaattttoooorrrryyyy LLLLiiiimmmmiiiittttaaaattttiiiioooonnnnssss ooooffff CCCCoooonnnnttttaaaammmmiiiinnnnaaaannnnttttssss iiiinnnn FFFFoooooooodddd
(1) PCB's in Foods
(Maximum allowable levels) ppm
Fishes and shellfishes (edible parts) in ocean and open sea 0.5
Fishes and shellfishes (edible parts) in inland sea and bayincluding inland waters 3.0
Cow's milk (in whole cow's milk) O. l
Milk products (in whole products) 1.0
Powdered milk for babies (in whole milk) 0.2
Meat (in whole meat) 0.5
Egg (in whole egg) 0.2
Container-packages 5.0
(2) Mercury in Fishes and Shellfishes
(Maximum allowable levels) ppm
Total level of mercury 0.4
Methyl mercury (as mercury) 0.3
However, these provisional regulatory values of mercury shall not apply to tuna fishes (tuna, swordfish and bonito), fishes and shellfishes from rivers of inland water area (excluding those from lakes and marshes) and deep-sea fishes and shellfishes (rockfishes, Beryx splendens, GINDARA, BENIZUWAIGANI, ETCHUBAIGAI and sharks).
(3) Radionuclide in Imported Foods
(Temporary Regulation for Radioactive Contamination of Imported Foods Resulting from the Accident of the Nuclear Power Plant in Former U.S.S.R.)
(Maximum allowable levels) Bq/kg
All foods 370 (Total of cesium 134 and cesium 137)
(4) Aflatoxin in Peanuts, Etc.
(Maximum allowable levels) ppb
Peanut, and peanut products 10.0 (as aflatoxin B1)
(peanut butter, peanut flour, etc.)
The same level also applies to pistachio nut, almond, Brazilian nut, cashew nut, hazel nut, macadamia nut, walnut, and giant corn.
(5) Deoxynivalenol
(Maximum allowable level) ppm
Wheat 1.1
(6) Shellfish Toxic ants
(Maximum allowable levels) M U/g
a. Paralytic shellfish toxicants
All shellfishes (edible portion) 4
- 124 -
b. Diarrhoeal shellfirsh toxicants
All shellfishes (edible portion) 0.05
* I MU (mouse unit) represents amount of toxicants that leads a mouse of 20 g to death in 15 minutes.
(7) Listeria Monocyiogenes in Natural Cheese
Soft and semisoft natural cheese, excluding shred cheese (hard cheese shredded and mixed) Iabeled 'for heating', 'for pizza', 'for toast', or 'for gratin'. Negative
- 125 -
5555.... LLLLiiiimmmmiiiitttt DDDDaaaattttiiiinnnngggg ooooffff FFFFooooooooddddssss
Instead of the labeling of date of manufacture or processing previously performed, two kinds of limit dating have been introduced. (1) For a food whose quality may rapidly deteriorate when stored under the specified condition. "use-by-date" shall be labeled. (2) For a food whose quality may deteriorate comparatively slowly. "date of minimum durability" shall be labeled. Instead of "date of minimum durability", the Minister of Health, Labour and Welfare permits to label "best-before-date". too.
The labeling shall be done in the following way."use-by-date: Heisei 11, December 10", "use-by-date: 11.12. 10", or "use-by-date: 99. 12. 10".
However, if it is recognized that such indications are difficult, the year, month and day may be labeled in such 6 digits, of which 2 digits for each (for the year of grace, its last two digits) as "use-by-date 111210".
As for box lunches. instruction shall be given to state even the time at need. In cases of milk, cream, fermented milk, lactic bacteria fermented beverage and milk drink
contained in paper, aluminum foil or other tightly-stoppered container, the labeling of limit date can be replaced by merely indicating the date.
In case of stating lot number, plant code and other codes in parallel with indication of limit dating. their statement shall be done by such way as the following example for clear understanding of the indication of the limit dating. Any indication to allow unclear labeling of the limit dating by such way to state the year. month and day by six digits of which 2 digits for each, as "991210" and stating the lot number "A63" in parallel, etc. , shall not be permitted.
(Example) "use-by-date: Heisei 11 December 10. A63"
Date of minimum durability shall be labeled as "date of minimum durability: 2000, March 20", "date of minimum durability: 00. 03. 20" etc. Use of Heisei for year may be permitted. It is no problem to indicate as "date of minimum durability: 000320" in six digits.
In case where the term from the day of manufacturing or processing to the date of minimum durability exceeds 3 months, and where the indication of the year, month and day is replaced by the indication of the year and month which are preceded by the letters indicating the date of minimum durability, the year and last month considering from the month where the day is belonging to shall be indicated. However, this is not applied to the case where the date of minimum durability is the last day of the month.
In case where the term from the day of manufacture or processing to the date of minimum durability exceeds 3 months and the date of minimum durability is indicated by the notching method (a method of indicating the date by notching the site of the date on the periphery of the label, which is usually made for beer), indication of the date of minimum durability may be performed on the label that "the date of minimum durability is stated on the periphery of the label by the notching method."
Concerning stating lot number, plant code and the other codes in parallel. confer the use-by-date. As far as alcoholic beverages; mineral waters, frozen fruit beverages, bulk fruit juice and other soft drinks contained in glass bottles (excluding those with paper seals) or polyethylene container-packages are concerned, the labeling of limit dating can be omitted. Limit dating of citrus fruits and bananas in container-packages can be omitted. Processed foods other than margarine, alcoholic beverages, soft drinks, meat products, fish meat ham and sausages, whale meat ham, beans containing cyanide compound, frozen foods , irradiated foods, and foods packed intcontainer-packages and sterilized under pressure, the limit dating can be omitted excepting those in cans, bottles, barrels and jars.
- 126 -
Proc
esse
d m
ilkSk
imm
ed m
ilkPa
rtly
-ski
mm
ed
milk
Past
euri
zed
goat
's
milk
Spec
ial c
ow's
milk
Cow
's m
ilk
-
- - - Not
mor
e th
an 3
0,0
00
g)
(Sta
ndar
d pl
ate
cult
ure
met
hod)
Neg
ativ
e
Raw
mat
eria
ls, e
xcep
t
thos
e de
com
pose
d in
proc
ess
of p
aste
uriz
atio
n,
shal
l be
past
euri
zed
by
heat
ing
at 6
2℃
for
30
min
utes
or
othe
r m
etho
d
havi
ng e
qual
or
no le
ss
past
euri
zing
eff
ect.
Sam
e as
tha
t of
milk
(exc
ept
thos
e pa
cked
in a
cont
aine
r fi
t fo
r st
orag
e
and
past
euri
zed
by
- Not
mor
e th
an
0.1
8 f
)
Not
less
tha
n 8
.0
- Not
mor
e th
an
50
,00
0 f
)
(Sta
ndar
d pl
ate
cult
ure
met
hod)
Neg
ativ
e
Past
euri
zing
met
hod:
Sam
e as
that
of
milk
Sam
e as
tha
t of
milk
1.0
32
to
1.0
38
Not
mor
e th
an
0.1
8 f
)
Not
less
tha
n 8
.0
Less
tha
n 0
.5
Not
mor
e th
an
50
,00
0 f
)
(Sta
ndar
d pl
ate
cult
ure
met
hod)
Neg
ativ
e
Sam
e as
tha
t of
milk
Sam
e as
tha
t of
milk
l.03
0 t
o 1
.03
6
Not
mor
e th
an
0.1
8 f
)
Not
less
tha
n 8
.0
Not
less
tha
n 0
.5
but
less
tha
n 3
.0
Not
mor
e th
an
50
,00
0 f
)
(Sta
ndar
d pl
ate
cult
ure
met
hod)
Neg
ativ
e
Sam
e as
tha
t of
milk
To
be c
oole
d
dow
n to
10
℃ o
r
belo
w f
or s
tora
ge
imm
edia
tely
l.03
0 t
o 1
.03
4
Not
mor
e th
an
0.2
0
Not
less
tha
n 8
.0
Not
less
tha
n 3
.6
Not
mor
e th
an
50
,00
0 (
Stan
dard
plat
e cu
ltur
e
met
hod)
Neg
ativ
e
Sam
e as
tha
t of
milk
To
be c
oole
d do
wn
to 1
0℃
or
belo
w
for
stor
age
imm
edia
tely
l.02
8 t
o 1
.03
4 a
)
Not
mor
e th
an 0
.17
b) Not
mor
e th
an 0
.19
c) Not
less
tha
n 8
.5
Not
less
tha
n 3
.3
Not
mor
e th
an
30
,00
0
(Sta
ndar
d pl
ate
cult
ure
met
hod)
Neg
ativ
e
Past
euri
zing
met
hod:
To
be
heat
ed a
t 6
2 t
o 6
5
℃ f
or 3
0 m
inut
es
whe
n ne
cess
ary
To
be c
oole
d do
wn
to 1
0℃
or
belo
w f
or
stor
age
imm
edia
tely
afte
r
l.02
8 t
o 1
.03
4 a
)
Not
mor
e th
an 0
.18
b)d)
Not
mor
e th
an 0
.20
c)d)
Not
less
tha
n 8
.0
Not
less
tha
n 3
.0
Not
mor
e th
an
50
,00
0 d
) (S
tand
ard
plat
e cu
ltur
e m
etho
d)
Neg
ativ
e
Past
euri
zing
met
hod:
To
be h
eate
d at
62
to
65
℃ f
or 3
0 m
inut
es o
r
by a
n eq
uiva
lent
or
mor
e ef
fect
ive
met
hod
To
be c
oole
d do
wn
to
10
℃ o
r be
low
for
stor
age
imm
edia
tely
afte
r pa
steu
rizi
ng
l.03
0 t
o 1
.03
4
Not
mor
e th
an
0.2
0
- - Not
mor
e th
an 4
mill
ion
(Dir
ect
mic
rosc
opic
indi
vidu
al c
ount
met
hod)
- - -
l.02
8 t
o 1
.03
4 a
)
Not
mor
e th
an
0.1
8 b
)
Not
mor
e th
an
0.2
0 c
)
- - Not
mor
e th
an 4
mill
ion
(Dir
ect
mic
rosc
opic
indi
vidu
al c
ount
met
hod)
- - -
Spec
ific
gra
vity
(at
15
℃)
Aci
dity
(as
lact
ic a
cid
%)
Non
fat
milk
sol
ids
(%)
Milk
fat
(%
)
Bac
teri
a
(co
unt/
ml)
Col
ifor
m g
roup
Stan
dard
s fo
r
man
ufac
turi
ng
met
hod
Stan
dard
s fo
r
sto
ring
met
hod
Milk
dri
nkRa
w g
oat'
s m
ilkRa
w m
ilk
Milk
dri
nkD
rink
ing
milk
Milk
use
d as
ingr
edie
nts
II. M
ILK
AN
D M
ILK
PR
OD
UC
TS
II. M
ILK
AN
D M
ILK
PR
OD
UC
TS
II. M
ILK
AN
D M
ILK
PR
OD
UC
TS
II. M
ILK
AN
D M
ILK
PR
OD
UC
TS
**
(1)
As
rega
rds
vete
rinar
y dr
ug r
esid
ue s
tand
ards
, se
e th
e P
art
I. 2.
(2)
As
rega
rds
PC
B i
n m
ilk a
nd m
ilk p
rodu
cts,
org
anoc
hlor
ine
pest
icid
es r
esid
ue i
n m
ilk,
List
eria
mon
ocyt
ogen
es
1.
Milk
Use
d a
s In
gre
die
nts,
Dri
nkin
g M
ilk a
nd M
ilk D
rink
s1
. M
ilk U
sed
as
Ing
red
ient
s, D
rink
ing
Milk
and
Milk
Dri
nks
1.
Milk
Use
d a
s In
gre
die
nts,
Dri
nkin
g M
ilk a
nd M
ilk D
rink
s1
. M
ilk U
sed
as
Ing
red
ient
s, D
rink
ing
Milk
and
Milk
Dri
nks
in
natu
ral
chee
se,
etc.
, se
e th
e P
art
I. 4.
- 127 -
(Con
tinu
ed)
Stan
dard
s fo
r
sto
ring
met
hod
(co
ntin
ued)
heat
ing
at 1
20
℃ f
or 4
min
utes
or
heat
ing
othe
rwis
e to
hav
e eq
ual
or n
o le
ss p
aste
uriz
ing
effe
ct.
afte
r pa
steu
rizi
ng
afte
r pa
steu
rizi
ng
proc
essi
ng (
afte
r
past
euri
zing
whe
n
past
euri
zed)
(exc
ept
milk
sto
rabl
e
at n
orm
al
tem
pera
ture
, whi
ch
shal
l be
stor
ed a
t
tem
pera
ture
not
exce
edin
g no
rmal
tem
pera
ture
)
Milk
dri
nkPr
oces
sed
milk
Skim
med
milk
Part
ly-s
kim
med
milk
Past
euri
zed
goat
's
milk
Spec
ial c
ow's
milk
Cow
's m
ilkRa
w g
oat'
s m
ilkRa
w m
ilk
Pres
erva
tive
s sh
all n
ot
be u
sed
for
past
y or
froz
en o
ne.
Sam
e as
tha
t of
milk
No
mat
eria
ls s
hall
be
used
exc
ept
for
wat
er, r
aw m
ilk, c
ow's
milk
, spe
cial
milk
,
part
ly-s
kim
med
milk
,
skim
med
milk
, who
le
milk
pow
der,
ski
mm
ed
milk
pow
der,
conc
entr
ated
milk
,
skim
med
conc
entr
ated
milk
,
evap
orat
ed
cond
ense
d m
ilk,
evap
orat
ed s
kim
med
cond
ense
d m
ilk,
crea
m a
nd b
utte
r,
butt
er o
il, b
utte
r m
ilk
and
butt
er m
ilk
pow
der
not
usin
g
addi
tive
s.
Sam
e as
tha
t of
milk
Mix
ing
wit
h ot
her
mat
eria
ls
proh
ibit
ed
Mix
ing
wit
h ot
her
mat
eria
ls p
rohi
bite
d
Mix
ing
wit
h ot
her
mat
eria
ls p
rohi
bite
d
(exc
ept
stea
m
gene
rate
d w
hen
ster
ilize
d by
hea
ting
dire
ctly
at
ultr
ahig
h
tem
pera
ture
)
Mix
ing
wit
h ot
her
mat
eria
ls
proh
ibit
ed
Mix
ing
wit
h ot
her
mat
eria
ls
proh
ibit
ed
Rem
arks
Milk
dri
nkD
rink
ing
milk
Milk
use
d as
ingr
edie
nts
Not
es :
a)Fo
r ra
w m
ilk d
raw
n fr
om J
erse
y co
ws,
and
cow
's m
ilk a
nd s
peci
al c
ow's
milk
pro
duce
d on
ly f
rom
Jer
sey
cow
's r
aw m
ilk a
s it
s ra
w m
ater
ial,
1.0
28
to
1.0
36
.
b)Ex
cept
tho
se u
sing
milk
of
Jers
ey c
ow o
nly
as r
aw m
ater
ials
. In
the
case
of
raw
milk
. tho
se t
aken
fro
m c
ows
othe
r th
an J
erse
y co
ws.
c)T
hose
usi
ng m
ilk o
f Je
rsey
cow
s on
ly a
s ra
w m
ater
ials
. In
the
case
of
raw
milk
. tho
se t
aken
fro
m J
erse
y co
ws.
d)In
the
cas
e of
a p
rodu
ct s
tora
ble
at n
orm
al t
empe
ratu
re, i
ncre
ase
shal
l be
wit
hin
0.0
2%
, aft
er s
tore
d at
29
to
31
℃ f
or 1
4 d
ays
or a
t 5
4 t
o 5
6℃
for
7 d
ays.
e)In
the
cas
e of
a p
rodu
ct s
tora
ble
at n
orm
al t
empe
ratu
re, t
he c
ount
of
bact
eria
sha
ll be
zer
o w
hen
stor
ed a
t 2
9 t
o 3
1℃
for
14
day
s or
at
54
to
56
℃ f
or 7
day
s.
f)Sa
me
as c
ow's
milk
in t
he c
ase
of a
pro
duct
sto
rabl
e at
nor
mal
tem
pera
ture
.
g)In
the
cas
e of
a p
rodu
ct s
tora
ble
at n
orm
al t
empe
ratu
re, t
he c
ount
of
bact
eria
sha
ll be
zer
o w
hen
stor
ed a
t 2
9 t
o 3
1℃
for
14
day
s or
at
54
to
56
℃ f
or 7
day
s.
- 128 -
- 129 -
Mix
ing
wit
h
othe
r m
ater
ials
proh
ibit
ed
Mix
ing
wit
h
othe
r m
ater
ials
proh
ibit
ed
Mix
ing
wit
h ot
her
mat
eria
ls
proh
ibit
ed
Rem
arks
To
be c
oole
d do
wn
to 1
0℃
or
belo
w f
or s
tora
ge im
med
iate
ly
afte
r co
ncen
trat
ing.- N
ot le
ss t
han
18
.5 (
No
fat
cont
ent)
- - - Not
mor
e th
an
10
0,0
00
/g
- -
- Not
less
tha
n
25
.5
Not
less
tha
n
7.0
- - Not
mor
e th
an
10
0,0
00
/g
- -W
ater
use
d fo
r th
e m
anuf
actu
re o
f th
e pr
oduc
ts s
hall
be p
otab
le w
ater
. Raw
mat
eria
ls (
exce
pt f
erm
ente
d
milk
and
fer
men
ted
milk
dri
nks)
sha
ll be
pas
teur
ized
by
heat
ing
at 6
8℃
for
30
min
utes
or
by a
n eq
uiva
lent
or
mor
e ef
fect
ive
met
hod.
Whe
n ex
trac
ting
fro
m a
free
zing
tub
e, t
he o
utsi
de o
f th
e tu
be s
hall
be w
arm
ed
wit
h po
tabl
e fl
owin
g w
ater
. The
mel
ted
liqui
d sh
all n
ot
be u
sed
as in
gred
ient
s ex
cept
whe
n pa
steu
rize
d by
heat
ing.
- Not
less
tha
n
25
.0
- - - - Neg
ativ
e
-
- Not
less
tha
n
40
.0
- - - - Neg
ativ
e
-
- - Not
less
tha
n
99
.3
- Not
mor
e th
an
0.5
- Neg
ativ
e
-
- - Not
less
tha
n
80
.0
- Not
mor
e th
an
17
.0
- Neg
ativ
e
-
Not
mor
e th
an
0.2
0
- Not
less
tha
n 1
8.0
- - Not
mor
e th
an
10
0,0
00
/g
Neg
ativ
e
Sam
e as
tha
t of
milk
To
be c
oole
d do
wn
to 1
0℃
or
belo
w
for
stor
age
imm
edia
tely
aft
er
past
euri
zing
exce
pt t
hose
kep
t
in a
con
tain
er f
it
for
stor
age
and
past
euri
zed.
Aci
dity
(as
lact
ic a
cid,
%)
Milk
sol
ids
(%)
Milk
fat
(%
)
Suga
r (%
)
Wat
er c
onte
nt (
%)
Bac
teri
a co
unt
(Sta
ndar
d pl
ate
cult
ure
met
hod)
Col
ifor
m g
roup
Stan
dard
for
man
ufac
turi
ng
met
hod
Stan
dard
for
sto
ring
met
hod
- Not
less
tha
n
3.0
- - - Not
mor
e th
an
50
,00
0/g
b)
Neg
ativ
e
- Not
less
tha
n
10
.0
Not
less
tha
n
3.0
- - Not
mor
e th
an
50
,00
0/g
b)
Neg
ativ
e
- Not
less
tha
n
15
.0
Not
less
tha
n
8.0
- - Not
mor
e th
an
10
0,0
00
/g a
)
Neg
ativ
e
Con
cent
rate
d
skim
med
milk
Con
cent
rate
d
milk
Lact
o ic
eIc
e m
ilkIc
e cr
eam
Con
cent
rate
d
whe
yPr
oces
s ch
eese
But
ter
oil
But
ter
Cre
am
2.
Milk
Pro
duc
ts (
Exce
pt
Ferm
ente
d M
ilk,
Ferm
ente
d M
ilk D
rink
, an
d M
ilk
2.
Milk
Pro
duc
ts (
Exce
pt
Ferm
ente
d M
ilk,
Ferm
ente
d M
ilk D
rink
, an
d M
ilk
2.
Milk
Pro
duc
ts (
Exce
pt
Ferm
ente
d M
ilk,
Ferm
ente
d M
ilk D
rink
, an
d M
ilk
2.
Milk
Pro
duc
ts (
Exce
pt
Ferm
ente
d M
ilk,
Ferm
ente
d M
ilk D
rink
, an
d M
ilk
Dri
nk)
Dri
nk)
Dri
nk)
Dri
nk)
(Con
tinu
ed)
Not
hing
sha
ll be
used
exc
ept
follo
ws:
h)
Mix
ing
of
subs
tanc
es
othe
r th
an
sucr
ose
shal
l
be a
s
follo
ws:
g)
c)
The
fol
low
ing
addi
tive
s ca
n
be u
sed:
f)
c)
Mix
ing
of s
ubst
ance
s ot
her
than
suc
rose
sha
ll be
as
follo
ws:
e)
c)
The
fol
low
ing
addi
tive
s ca
n
be u
sed:
d)
c
)
Rem
ark
- Not
less
tha
n 5
0.0
- - - Not
mor
e th
an 5
.0
Not
mor
e th
an
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
70
.0
Not
less
than
18
.0
- Not
mor
e
than
25
.0
(Exc
ept
lact
ose)
Not
mor
e
than
5.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
95
.0
- - - Not
mor
e
than
5.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
95
.0
- Not
less
than
15
.0
and
not
mor
e th
an
80
.0
- Not
mor
e
than
5.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
95
.0
- - - Not
mor
e
than
5.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
95
.0
Not
less
than
50
.0
- - Not
mor
e
than
5.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
95
.0
- - - Not
mor
e
than
5.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
95
.0
Not
less
than
25
.0
- - Not
mor
e
than
5.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
25
.0
- - Not
mor
e
than
58
.0
(lac
tose
incl
uded
)
Not
mor
e
than
29
.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
28
.0
Not
less
than
8.0
- Not
mor
e
than
58
.0
(lac
tose
incl
uded
)
Not
mor
e
than
27
.0
Not
mor
e
than
50
,00
0/g
Neg
ativ
e
-
- Not
less
than
18
.5
(No
fat
cont
ent)
- - - - 0/g
- Sam
e as
tha
t
of
evap
orat
ed
cond
ense
d
milk
- Not
less
tha
n
25
.0
Not
less
tha
n
7.5
- - - 0/g
- To
be h
eate
d
at 1
15
℃ o
r
abov
e fo
r 1
5
min
utes
in a
cont
aine
r
Aci
dity
(as
lact
ic a
cid,
%)
Milk
sol
id (
%)
Milk
fat
(%
)
Milk
pro
tein
(%
)
(in
dri
ed c
ondi
tion
)
Suga
r (%
)
Wat
er c
onte
nt (
%)
Bac
teri
a co
unt
(Sta
ndar
d
pla
te c
ultu
re m
etho
d)
Col
ifor
m g
roup
Stan
dard
for
man
ufac
turi
ng
met
hod
Prep
ared
milk
pow
der
Swee
tene
d
milk
pow
der
But
term
ilk
pow
der
Whe
y
pow
der
prot
ein
conc
entr
ate
d
Whe
y
pow
der
Cre
am
pow
der
Skim
milk
pow
der
Who
le m
ilk
pow
der
Swee
tene
d
cond
ense
d
skim
med
milk
Swee
tene
d
cond
ense
d
milk
Evap
orat
ed
cond
ense
d
skim
med
milk
Evap
orat
ed
cond
ense
d
milk
- 130 -
Not
es :
a)Fo
r th
e pr
oduc
ts u
sing
fer
men
ted
milk
or
ferm
ente
d m
ilk d
rink
s as
raw
mat
eria
ls, b
acte
ria
coun
t ex
clud
ing
lact
ic a
cid
bact
eria
and
yea
st s
hall
be n
ot m
ore
than
10
0,0
00
.
b)Fo
r th
e pr
oduc
ts u
sing
fer
men
ted
milk
or
ferm
ente
d m
ilk d
rink
s as
raw
mat
eria
ls, b
acte
ria
coun
t ex
clud
ing
lact
ic a
cid
bact
eria
and
yea
st s
hall
be n
ot m
ore
than
50
,00
0.
c)T
his
does
not
app
ly t
o th
e ad
diti
ves
that
wer
e ap
prov
ed f
or t
heir
typ
es a
nd m
ixin
g ra
tios
by
the
Min
iste
r of
Hea
lth,
Lab
our
and
Wel
fare
.
d)C
alci
um c
hlor
ide,
cal
cium
cit
rate
, tri
sodi
um c
itra
te, s
odiu
m b
icar
bona
te, s
odiu
m c
arbo
nate
(cr
ysta
l), s
odiu
m c
arbo
nate
(an
hydr
ous)
, tet
raso
dium
pyr
opho
spha
te (
crys
tal)
, tet
raso
dium
pyr
opho
spha
te (
anhy
drou
s),
pota
ssiu
m p
olyp
hosp
hate
, sod
ium
pol
ypho
spha
te, p
otas
sium
met
apho
spha
te, s
odiu
m m
etap
hosp
hate
, dis
odiu
m h
ydro
gen
phos
phat
e (c
ryst
al).
dis
odiu
m h
ydro
gen
phos
phat
e (a
nhyd
rous
), s
odiu
m d
ihyd
rog
en p
hosp
hate
(cry
stal
), s
odiu
m d
ihyd
roge
n ph
osph
ate
(anh
ydro
us),
tri
sodi
um p
hosp
hate
(cr
ysta
l), a
nd t
riso
dium
pho
spha
te (
anhy
drou
s): N
ot m
ore
tha
n 2
g/k
g fo
r a
sing
le u
se a
nd n
ot m
ore
than
3 g
/kg
for
a co
mbi
ned
use
(The
cry
stal
is
calc
ulat
ed in
ter
ms
of t
he a
nhyd
ride
).
e)C
alci
um c
itra
te, t
riso
dium
cit
rate
, sod
ium
bic
arbo
nate
, sod
ium
car
bona
te (
crys
tal)
, sod
ium
car
bona
te (
anhy
drou
s), t
etra
sodi
um p
yrop
hosp
hate
(cr
ysta
l), t
etra
sodi
um p
yrop
hosp
hate
(an
hydr
ous)
, pot
assi
um
poly
phos
phat
e, s
odiu
m p
olyp
hosp
hate
, pot
assi
um m
etap
hosp
hate
, sod
ium
met
apho
spha
te, d
ipot
assi
um h
ydro
gen
phos
phat
e, d
isod
ium
hyd
roge
n ph
osph
ate
(cry
stal
), d
isod
ium
hyd
roge
n ph
osph
ate
(anh
ydro
us),
sod
ium
dihy
drog
en p
hosp
hate
(cr
ysta
l), a
nd s
odiu
m d
ihyd
roge
n ph
osph
ate
(anh
ydro
us):
Not
mor
e th
an 2
g/k
g fo
r a
sing
le u
se a
nd n
ot m
ore
than
3 g
/kg
for
a co
mbi
ned
use
(The
cry
stal
is c
alcu
late
d in
ter
ms
of t
he a
nhyd
ride
).
Lact
ose:
Not
mor
e th
an 2
g/k
g.
f)T
riso
dium
cit
rate
, sod
ium
bic
arbo
nate
, sod
ium
car
bona
te (
crys
tal)
, sod
ium
car
bona
te (
anhy
drou
s), t
etra
sodi
um p
yrop
hosp
hate
(cr
ysta
l), t
etra
sodi
um p
yrop
hosp
hate
(an
hydr
ous)
, pot
assi
um p
olyp
hosp
hate
,
sodi
um p
olyp
hosp
hate
, pot
assi
um m
etap
hosp
hate
, sod
ium
met
apho
spha
te, d
isod
ium
hyd
roge
n ph
osph
ate
(cry
stal
), d
isod
ium
hyd
roge
n ph
osph
ate
(anh
ydro
us),
tri
sodi
um p
hosp
hate
(cr
ysta
l), a
nd t
riso
dium
pho
spha
te
(anh
ydro
us):
Not
mor
e th
an 5
g/k
g fo
r a
sing
le o
r co
mbi
ned
use
(The
cry
stal
is c
alcu
late
d in
ter
ms
of t
he a
nhyd
ride
).
g)T
riso
dium
cit
rate
, sod
ium
bic
arbo
nate
, tet
raso
dium
p)p
yrop
hosp
hate
(cr
ysta
l), t
etra
sodi
um p
yrop
hosp
hate
(an
hydr
ous)
, pot
assi
um p
olyp
hosp
hate
, sod
ium
pol
ypho
spha
te, p
otas
sium
met
apho
spha
te, s
odiu
m
met
apho
spha
te, d
isod
ium
hyd
roge
n ph
osph
ate
(cry
stal
), d
isod
ium
hyd
roge
n ph
osph
ate
(anh
ydro
us),
tri
sodi
um p
hosp
hate
(cr
ysta
l),a
nd t
riso
dium
pho
spha
te (
anhy
drou
s): N
ot m
ore
than
5 g
/kg
for
a si
ngle
or
com
bine
d us
e
(The
cry
stal
is c
alcu
late
d in
ter
ms
of t
he a
nhyd
ride
).
h)M
ilk (
goat
's m
ilk e
xclu
ded)
, milk
pro
duct
s or
tho
se w
hich
may
be
used
by
an a
ppro
val o
f th
e M
inis
ter
of H
ealt
h, L
abou
r an
d W
elfa
re f
or t
heir
typ
es a
nd m
ixin
g ra
tios
.
- 131 -
3333.... FFFFeeeerrrrmmmmeeeennnntttteeeedddd MMMMiiiillllkkkk aaaannnndddd FFFFeeeerrrrmmmmeeeennnntttteeeedddd MMMMiiiillllkkkk DDDDrrrriiiinnnnkkkkssss a)
Preservatives shall not be used for pasteurized one.
Preservatives shall not be used for paste-like or frozen one.
Remarks
Water used for the manufacture of base liquids shall be potable water. Raw materials (except lactic acid bacteria and yeast) shall be thermally pasteurized at 62℃ for 30 minutes or pasteurized by an equivalent or more effective method . Water, etc. to be used for diluting stock solution shall be boiled for 5 minutes immediately before use or pasteurized by an equivalent or more effective method.
Water used for the manufacture of the product shall be potable water. Raw materials (excluding lactic acid bacteria, yeast, fermented milk and fermented milk drinks) shall be pasteurized by heating at 62℃ for 30 minutes, or by an equivalent or more effective method.
Standard for manufacturing method
NegativeNegativeNegativeColiform group
Not less than a millionNot less than 10 millions However, those heated at 75℃ or above for 15 minutes after being fermented or pasteurized by an equivalent or more effective method is excepted.
Not less than 8 Not less than 10 millions
Nonfat milk solids % Lactic acid bacteria or yeasts count (per ml)
Fermented milk drinksc)
(containing nonfat milksolid less than 3.0%)
Fermented milk drinksb)
(containing nonfat milksolid not less than 3.0%)
Fermented milk
Notes: a) The standard of the method of preparing fermented milk drinks prepared with a full-automatic cooker of refreshing drinks has been provided separately. b) Milk products c) Food made from milk, etc. as its principal ingredient.
- 132 -
4444.... PPPPrrrroooodddduuuuccccttttssss SSSSttttoooorrrraaaabbbblllleeee aaaatttt NNNNoooorrrrmmmmaaaallll TTTTeeeemmmmppppeeeerrrraaaattttuuuurrrreeee
0 (Standard plate culture method)
0 (Standard plate culture method)
0 (Standard plate culture method)
0 (Standard plate culture method)
0 (Standard plate culture method)
Bacteria count (after storing at 30 ±l ℃ for 14 days or at 55 ±l ℃ for 7 days) (per ml)
-Within 0.02 %
Within 0.02 %
Within 0.02 %
Within 0.02 %
Acidity (as lactic acid %) (a difference between before and after storing at 30 ±l ℃ for 14 days or at 55 ±1℃ for 7 days)
- Negative Negative Negative NegativeAlcohol test (before and after storage at 30 ±1℃ for 14 days or at 55 ±1℃ for 7 days)
Milk drinkProcessed
milkSkimmed
milk
Partly-skimmed
milkCow's milk
Notes:1) For pesticides residue in milk, see Part I. 3 (page 20). 2) For Listeria monocytogenes in cheese, see Part l. 4 (6) (page 121).
- 133 -
IIIIIIIIIIII.... FFFFOOOOOOOODDDD AAAADDDDDDDDIIIITTTTIIIIVVVVEEEESSSS
1111.... DDDDeeeessssiiiiggggnnnnaaaatttteeeedddd FFFFoooooooodddd AAAAddddddddiiiittttiiiivvvveeeessss
The law prohibits the sale, or manufacture, importation, use, etc. for sale of any additive (except natural flavoring agent, and substance which is generally provided as food and is used as food additive) and any preparation or food that contains such food additive, except cases where the Minister of Health, Labour and Welfare designates it as not injurious to human health.
The following is list of designated food additives, arranged in alphabetical order. (The original list is Table 2 of Enforcement Regulations of the Food Sanitation Law).
Note: Food additives are divided into (1) those for which standards of use are established, and (2) those for which standards of use have not been established. Asterisk indicates food additive for which standards of use are established.
Acesulfame potassium (Acesulfame K) (11)*
Acetic Acid, Glacial (245)
Acetone (14)*
Acetophenone (13)*
Adipic Acid (3)
DL-Alanine (17)
Aliphatic Higher Alcohols (140)*
Aliphatic Higher Aldehydes (except harmful substances) (141)*
Aliphatic Higher Hydrocarbons (except harmful substances) (142)*
Allyl Cyclohexylpropionate (128)*
Allyl Hexanoate (Allyl Caproate) (274)*
Allyl Isothiocyanate (Volatile Oil of Mustard) (32)*
Aluminum Ammonium Sulfate (crystal: Ammoium Alum, exsiccated: Ammoium Alum, Exsiccated) (320)*
Aluminum Potassium Sulfate (crystal: Alum, Potassium Alum, exsiccated: Alum, Exsiccated) (321)
Ammonia (25)
Ammonium Bicarbonate (Ammonium Hydrogen Carbonate) (181)
Ammonium Carbonate (178)
Ammonium Chloride (48)
Ammonium Dihydrogen Phosphate (Monoammonium Phosphate, Acid Ammonium Phosphate) (333)
Ammonium Persulfate (62)*
Ammonium Sulfate (322)*
α-Amylcinnamaldehyde (α-Amylcinnamic Aldehyde) (16)*
Anisaldehyde (p-Methoxybenzaldehyde) (15)*
L-Arginine L-Glutamate (19)
Aromatic Alcohols (280)*
Aromatic Aldehydes (except harmful substances) (281)*
L-Ascorbic Acid (Vitamin C) (5)
L-Ascorbyl Palmitate (Vitamin C Palmitate) (8)
L-Ascorbyl Stearate (Vitamin C Stearate) (6)
Aspartame (α-L-Aspartyl-L-Phenylalanine- Methyl Ester) (10)
Benzaldehyde (279)*
Benzoic Acid (22)*
Benzoyl Peroxide (60)*
Benzyl Acetate (117)*
Benzyl Alcohol (278)*
Benzyl Propionate (270)*
Bisbentiamine (Benzoyl Thiamine Disulfide) (238)
d-Borneol (289)*
Butyl Acetate (116)*
Butyl Butyrate (308)*
Butyl p-Hydroxybenzoate (231)*
Butylated Hydroxyanisole (261)*
Butylated Hydroxytoluene (136)*
Butyric Acid (304)*
Calcium 5'-Ribonucleotide (314)
Calcium Carbonate (180)*
- 134 -
Calcium Carboxymethylcellulose (Calcium Cellulose Glycolate) (63)*
Calcium Chloride (50)*
Calcium Citrate (74)*
Calcium Dihydrogen Phosphate (Monobasic Calcium Phosphate, Acidic Calcium Phosphate) (337)*
Calcium Dihydrogen Pyrophosphate (Acidic Calcium Pyrophosphate) (250)*
Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA) (42)*
Calcium Ferrocyanide (Calcium Hexacyanoferrate (II)) (260)*
Calcium Gluconate (87)*
Calcium Glycerophosphate (82)*
Calcium Hydroxide (Slaked Lime) (170)*
Calcium Lactate (221)*
Calcium Monohydrogen Phosphate (Dibasic Calcium Phosphate, Calcium Hydrogen Phosphate) (336)*
Calcium Pantothenate (235)*
Calcium Propionate (268)*
Calcium Stearoyl Lactylate (173)*
Calcium Sulfate (323)*
Carbon Dioxide (Carbonic Acid, Anhydrous) (218)
β-Carotene (65)*
Chlorine Dioxide (216)*
Cholecalciferol (Vitamin D3) (104)
1, 8-Cineole (Eucalyptol) (134)*
Cinnamaldehyde (Cinnamic Aldehyde) (168)*
Cinnamic Acid (95)*
Cinnamyl Acetate (111)*
Cinnamyl Alcohol (167)*
Citral (131)*
Citric Acid (71)
Citronellal (132)*
Citronellol (133)*
Citronellyl Acetate (110)*
Citronellyl Formate (68)*
Copper Chlorophyll (206)*
Copper Salts (limited to Copper Gluconate and Cupric Sulfate) (204)*
Cyclohexyl Acetate (109)*
Cyclohexyl Butyrate (307)*
L-Cysteine Monohydrochloride (129)*
Decanal (Decyl Aldehyde) (195)*
Decanol (Decyl Alcohol) (196)*
Diammonium Hydrogen Phosphate (Diammonium Phosphate, Dibasic Ammonium Phosphate) (332)
Dibenzoyl Thiamine (137)
Dibenzoyl Thiamine Hydrochloride (138)
Diphenyl (Biphenyl) (135)*
Dipotassium Hydrogen Phosphate (Dipotassium Phosphate, Dibasic Potassium Phosphate) (334)
Disodium 5'-Cytidilate (Sodium 5'-Cytidilate) (130)
Disodium Dihydrogen Pyrophosphate (Acidic Disodium Pyrophosphate) (251)
Disodium Ethylenediaminetetraacetate (Disodium EDTA) (43)*
Disodium Glycyrrhizinate (83)*
Disodium 5'-Guanylate (Sodium 5'-Guanylate) (70)
Disodium Hydrogen Phosphate (Disodium Phosphate, Dibasic Sodium Phosphate) (338)
Disodium 5'-Inosinate (Sodium 5'-Inosinate) (34)
Disodium 5'-Ribonucleotide ( Sodium 5'-Ribo- nucleotide) (315)
Disodium Succinate (103)
Disodium DL-Tartrate (Disodium dl-Tartrate) (149)
Disodium L-Tartrate (Disodium d-Tartrate) (150)
Disodium 5'-Uridilate (Sodium 5'-Uridilate) (37)
Ergocalciferol (Calciferol, Vitamin D2) (47)
Erythorbic Acid (Isoascorbic Acid) (45)*
Ester Gum (39)*
Esters (40)*
Ethers (44)*
Ethyl Acetate (107)*
Ethyl Acetoacetate (12)*
Ethyl Butyrate (306)*
- 135 -
Ethyl Cinnamate (96)*
Ethyl Decanoate (Ethyl Caprate) (197)*
Ethyl Heptanoate (Ethyl Oenanthate) (276)*
Ethyl Hexanoate (Ethyl Caproate) (275)*
Ethyl p-Hydroxybenzoate (230)*
Ethyl Isovalerate (30)*
Ethyl Octanoate (Ethyl Caprylate) (56)*
Ethyl Phenylacetate (257)*
Ethyl Propionate (267)*
Ethylvanillin (41)*
Eugenol (54)*
Fatty Acids (139)*
Ferric Ammonium Citrate (77)
Ferric Chloride (51)
Ferric Citrate (76)
Ferric Pyrophosphate (252)
Ferrous Gluconate (88)*
Ferrous Sulfate (324)
Folic Acid (303)
Food Blue No. 1 (Brilliant Blue FCF) and its Aluminum Lake (163)*
Food Blue No. 2 (Indigo Carmine) and its Aluminum Lake (164)*
Food Green No. 3 (Fast Green FCF) and its Aluminum Lake (162)*
Food Red No. 102 (New Coccine) (156)*
Food Red No. 104 (Phloxine) (157)*
Food Red No. 105 (Rose Bengale) (158)*
Food Red No. 106 (Acid Red) (159)*
Food Red No. 2 (Amaranth) and its Aluminum Lake (153)*
Food Red No. 3 (Erythrosine) and its Aluminum Lake (154)*
Food Red No. 40 (Allura Red AC) and its Aluminum Lake (155)*
Food Yellow No. 4 (Tartrazine) and its Aluminum Lake (160)*
Food Yellow No. 5 (Sunset Yellow FCF) and its Aluminum Lake (161)*
Fumaric Acid (262)
Furfurals and its derivatives (except harmful substances) (264)*
Geraniol (99)*
Geranyl Acetate (108)*
Geranyl Formate (67)*
Gluconic Acid (85)
Gluconoδ-Lactone (84)
L-Glutamic Acid (90)
Glycerol (80)
Glycerol Esters of Fatty Acids (81)
Glycine (79)
Hexanoic Acid (Caproic Acid) (273)*
High-Test Hypochlorite (100)
L-Histidine Monohydrochloride (237)
Hydrochloric Acid (53)*
Hydrogen Peroxide (59)*
Hydroxycitronellal (241)*
Hydroxycitronellal Dimethylacetal (242)*
Hypochlorous Acid Water (125)*
Imazalil (35)*
Indole and its derivatives (36)*
Ion Exchange Resin (27)*
Ionone (26)*
Iron Lactate (222)
Iron Sesquioxide (Iron Oxide Red) (124)*
Isoamyl Acetate (106)*
Isoamyl Butyrate (305)*
Isoamyl Formate (66)*
Isoamyl Isovalerate (29)*
Isoamyl Phenylacetate (255)*
Isoamyl Propionate (266)*
Isobutyl p-Hydroxybenzoate (228)*
Isobutyl Phenylacetate (256)*
Isoeugenol (28)*
L-Isoleucine (33)
Isopropyl Citrate (72)*
Isopropyl p-Hydroxybenzoate (229)*
Isothiocyanates (except harmful substances) (31)*
Ketones (98)*
Lactic Acid (220)
Lactones (except harmful substances) (309)*
Linalool (313)*
Linalyl Acetate (119)*
- 136 -
L-Lysine L-Aspartate (310)
L-Lysine L-Glutamate (312)
L-Lysine Monohydrochloride (311)
Magnesium Carbonate (184)*
Magnesium Chloride (52)
Magnesium Oxide (123)*
Magnesium Sulfate (326)
DL-Malic Acid (dl-Malic Acid) (327)
Maltol (290)*
D-Mannitol (D-Mannite) (291)*
d l-Menthol (300)*
l -Menthol (301)*
l-Menthyl Acetate (118)*
DL-Methionine (294)
L-Methionine (295)
Methyl Anthranilate (24)*
Methylcellulose (297)*
Methyl Cinnamate (97)*
Methyl Hesperidin (Soluble Vitamin P) (299)
Methyl N-Methylanthranilate (296)*
Methyl Salicylate (122)*
Methyl β-Naphthyl Ketone (298)*
p-Methylacetophenone (233)*
Monocalcium Di-L-Glutamate (92)*
Monomagnesium Di-L-Glutamate (94)
Monopotassium Citrate and Tripotassium Citrate (73)
Monopotassium L-Glutamate (91)
Monosodium Fumarate ( Sodium Fumarate) (263)
Monosodium L-Aspartate (9)
Monosodium L-Glutamate (93)
Monosodium Succinate (102)
Morpholine Salts of Fatty Acids (302)*
Nicotinamide (Niacinamide) (214)*
Nicotinic Acid (Niacin) (213)*
γ-Nonalactone (Nonalactone) (224)*
Octanal (Octyl Aldehyde, Caprylic Aldehyde) (55)*
Oxalic Acid (143)*
l-Perillaldehyde (277)*
Phenethyl Acetate (Phenylethyl Acetate) (115)*
Phenol Ethers (except harmful substances) (258)*
Phenols (except harmful substances) (259)*
L-Phenylalanine (254)
o-Phenylphenol and Sodium o-Phenylphenate (57)*
Phosphoric Acid (329)
Piperonal (Heliotropine) (243)*
Piperonyl Butoxide (244)*
Polybutene (Polybutylene) (286)*
Polyisobutylene (Butyl Rubber) (284)*
Polyvinyl Acetate (114)*
Polyvinylpolypyrrolidone (285)*
Potassium DL-Bitartrate (Potassium Hydrogen DL-Tartrate, Potassium Hydrogen dl- Tartrate) (147)
Potassium L-Bitartrate (Potassium Hydrogen L-Tartrate, Potassium Hydrogen d-Tartrate) (148)
Potassium Bromate (144)*
Potassium Carbonate, Anhydrous (179)
Potassium Chloride (49)
Potassium Dihydrogen Phosphate (Monopotassium Phosphate, Monobasic Potassium Phosphate) (335)
Potassium Ferrocyanide (Potassium Hexacyanoferrate (II)) (260)*
Potassium Gluconate (86)
Potassium Hydroxide (Caustic Potash) (169)*
Potassium Metaphosphate (292)
Potassium Nitrate (151)*
Potassium Norbixin (225)*
Potassium Polyphosphate (287)
Potassium Pyrophosphate (Tetrapotassium Pyrophosphate) (249)
Potassium Pyrosulfite (Potassium Hydrogen Sulfite, Potassium Metabisulfite) (247)*
Potassium Sorbate (177)*
Propionic Acid (265)*
Propyl Gallate (282)*
Propyl p-Hydroxybenzoate (232)*
Propylene Glycol (271)*
- 137 -
Propylene Glycol Alginate (21)*
Propylene Glycol Esters of Fatty Acids (272)
Pyridoxine Hydrochloride (Vitamin B6) (246)
Riboflavin (Vitamin B2) (316)
Riboflavin 5'-Phosphate Sodium (Sodium Riboflavin Phosphate, Sodium Vitamin B2
Phosphate) (318)
Riboflavin Tetrabutyrate (Vitamin B2
Tetrabutyrate) (317)
Saccharin (120)*
Silicon Dioxide (Silica Gel) (217)*
Silicone Resin (Polydimethyl Siloxane) (166)*
Sodium Acetate (113)
Sodium Alginate (20)
Sodium L-Ascorbate (Vitamin C Sodium) (7)
Sodium Benzoate (23)*
Sodium Bicarbonate (Sodium Hydrogen Carbonate, Bicarbonate of Soda) (182)
Sodium Carbonate (crystal: Carbonate of Soda, anhydrous: Soda Ash) (183)
Sodium Carboxymethylcellulose (Sodium Cellulose Glycolate) (64)*
Sodium Carboxymethylstarch (202)*
Sodium Caseinate (61)
Sodium Chlorite (2)*
Sodium Chondroitin Sulfate (105)*
Sodium Copper Chlorophyllin (205)*
Sodium Dehydroacetate (199)*
Sodium Dihydrogen Phosphate (Mono- sodium Phosphate, Monobasic Sodium Phosphate) (339)
Sodium Erythorbate (Sodium Isoascorbate) (46)*
Sodium Ferrocyanide (Sodium Hexacyanoferrate (II))(260)*
Sodium Ferrous Citrate (75)
Sodium Gluconate (89)
Sodium Hydrosulfite (127)*
Sodium Hydroxide (Caustic Soda) (171)*
Sodium Hypochlorite (Hypochlorite of Soda) (126)*
Sodium Iron Chlorophyllin (198)*
Sodium Lactate (223)
Sodium DL-Malate (Sodium dl-Malate) (328)
Sodium Metaphosphate (293)
Sodium Methoxide (Sodium Methylate) (212)*
Sodium Nitrate (152)*
Sodium Nitrite (4)*
Sodium Norbixin (226)*
Sodium Oleate (58)*
Sodium Pantothenate (236)
Sodium Polyacrylate (283)*
Sodium Polyphosphate (288)
Sodium Propionate (269)*
Sodium Pyrophosphate (Tetrasodium Pyrophosphate) (253)
Sodium Pyrosulfite (Sodium Hydrogen Sulfite, Sodium Metabisulfite, Acidic Sulfite of Soda) (248)*
Sodium Saccharin (Soluble Saccharin) (121)*
Sodium Starch Phosphate (203)*
Sodium Sulfate (325)
Sodium Sulfite (Sulfite of Soda) (18)*
Sorbic Acid (176)*
Sorbitan Esters of Fatty Acids (174)
D-Sorbitol (D-Sorbit) (175)
Succinic Acid (101)
Sucralose (Trichloro Galactosucrose) (172)
Sucrose Esters of Fatty Acids (165)
Sulfur Dioxide (Sulfurous Acid, Anhydride) (215)*
Sulfuric Acid (319)*
DL-Tartaric Acid (dl-Tartaric Acid) (145)
L-Tartaric Acid (l-Tartaric Acid) (146)
Terpene Hydrocarbons (201)*
Terpineol (200)*
Terpinyl Acetate (112)*
L-Theanine (194)
Thiabendazole (185)*
Thiamine Dicetylsufate (Vitamin B1 Dicetylsufate) (188)
Thiamine Dilaurylsufate (Vitamin B1 Dilaurylsulfate) (191)
Thiamine Hydrochloride
- 138 -
(Vitamin B1 Hydrochloride) (186)
Thiamine Mononitrate (Vitamin B1 Mononitrate) (187)
Thiamine Naphthalene-1,5-Disulfonate (Vitamin B1 Naphthalene-1,5-Disulfonate)
(190)
Thiamine Thiocyanate (Vitamin B1 Rhodanate) (189)
Thioethers (except harmful substances) (192)*
Thiols (Thioalcohols) (except harmful substances) (193)*
DL-Threonine (210)
L-Threonine (211)
Titanium Dioxide (219)*
dl-α-Tocopherol (207)*
Tricalcium Phosphate (Tribasic Calcium
Phosphate) (331)*
Tripotassium Phosphate (Tribasic Potassium Phosphate) (330)
Trisodium Citrate (Sodium Citrate) (78)
Trisodium Phosphate (Tribasic Sodium Phosphate) (340)
DL-Tryptophan (208)
L-Tryptophan (209)
γ-Undecalactone (Undecalactone) (38)*
L-Valine (234)
Vanillin (227)*
Vitamin A (Retinol) (239)
Vitamin A Esters of Fatty Acids (Retinol Esters of Fatty Acids) (240)
Xylitol (69)
Zinc Salts (limited to Zinc Gluconate and Zinc Sulfate) (1)*
- 139 -
2222.... SSSSttttaaaannnnddddaaaarrrrddddssss ooooffff MMMMaaaannnnuuuuffffaaaaccccttttuuuurrrreeee ooooffff FFFFoooooooodddd AAAAddddddddiiiittttiiiivvvveeeessss
1. Standards applying generally to all food additives
l) Acid clay, Bentonite, Diatomaceous earth, Kaolin, Magnesium carbonate. Sand, Silicon dioxide or Talc, or a water-insoluble mineral substance which is similar to these substances shall not be used in manufacturing or processing any food additive, except when the substance is indispensable for manufacturing or processing the additive.
2) Unless otherwise specified, preparations of additives shall be manufactured using only additives (confined to substances designated under Article 6 of the Food Sanitation Law, natural flavoring agents, substances which are generally provided for eating or drinking as foods and which are used as additives, and substances appearing in the List of Existing Food Additives: the Ministry of Health and Welfare Announcement, No. 120, April 1996) and foods (the additives and foods used shall comply with the established specifications when they have specifications under Article 7 Paragraph 1 of the same Law: water shall be potable).
2. Standards applying specifically to individual additives and preparations
・"KANSUI" (confined to chemically synthesized substances) :KANSUI shall be manufactured or processed using Potassium carbonate, Sodium carbonate,
Sodium hydrogen carbonate, or potassium or sodium salts of phosphoric acids, as ingredients, which comply with each of the established specifications, and shall be a simple substance or mixture of two or more of these compounds, an aqueous solution of a simple substance or mixture, or a substance obtained by distilling a simple substance or mixture with wheat flour.
・"Absinth extract", "capsicum water-soluble extract", "carrot carotene", "clove extract", "essential oil-removed fennel extract", "gardenia yellow", "garlic extract", "ginger extract", "horseradish extract", "licorice extract", "licorice oil extract", "mustard extract", "onion color orange color", "oregano extract", "paprika color", "pepper extract", "perilla extract", "rosemary extract", "sage extract", "sesame seed oil unsaponified matter", "spice extracts", "tamarind color", " tamarind seed gum", " tannin (extract)", "turmeric oleoresin", "WASABI extract", and "natural flavoring agents" (hereinafter referred to as the substances only obtained from ajowan, allspice, angelica, anise, asafetida, basil, caraway, cardamom, carrot, caper, capsicum, cassia, celery, chamomile, chervil, Chinese pepper, chive, cinnamon, clove, coriander, cress, cumin, curry leaves, dill, fennel, fenugreek, gardenia, garlic, ginger, hemp seeds, horseradish, horsemint, hyssop, Japanese pepper, juniperberry, laurel, lavender, lemon balm, lemongrass, licorice, linden, marjoram, mint, mustard, MYOGA (Zingiber Mioga ROSC.), nigella, nutmeg, onion, orange peel, oregano, paprika, parsley, pepper, peppermint, perilla, poppy seeds, rose, rosemary, saffron, salvia, sassafras, savory, sesame seeds, shallot, sorrel, spearmint, star anise, tamarind, tarragon, thyme, turmeric, vanilla, WASABI (Japanese horseradish), or wormwood.) :
No solvents other than those appearing in the table given below shall be used for extracting ingredients, when turmeric oleoresin, oregano extract, orange color, mustard extract, licorice extract, licorice oil extract, gardenia yellow, clove extract, spice extracts, sesame seed oil unsaponified matter, perilla extract, ginger extract, essential oil-removed fennel extract, horseradish extract, sage extract, onion color, tamarind color, tamarind seed gum, tannin (extract), paprika color, capsicum water-soluble extract, absinth extract, carrot carotene, garlic extract, pepper extract, rosemary extract, WASABI extract, and natural flavoring agents are manufactured or processed. Among the listed solvents, methanol and 2-propanol shall not remain in a finished food at more than 50 μg/g, acetone at more than 30 μg/g, dichloromethane and 1,1,2-trichloroethene at more than 30 μg/g as the total amount of both solvents, and hexane at more than 25 μg/g.
- 140 -
Table of usable solvents
Acetone; Butane; 1-Butanol; 2-Butanol; Carbon dioxide; Cyclohexane; Dichloromethane; Diethyl ether; Ethanol; Ethyl acetate; Ethyl methyl ketone; Fats and oils for food use; Glycerin; Hexane; Methanol; Methyl acetate; Nitrous oxide; Propane; 1-Propanol; 2-Propanol; Propylene glycol; 1,1,1,2-Tetrafluoroethane; 1,1,2-Trichloroethane; and Water.
- 141 -
3333.... GGGGeeeennnneeeerrrraaaallll SSSSttttaaaannnnddddaaaarrrrddddssss ffffoooorrrr UUUUsssseeee ooooffff FFFFoooooooodddd AAAAddddddddiiiittttiiiivvvveeeessss
1. Unless otherwise specified, when standards for use of the additives contained in a preparation of additives are prescribed, the standards for those additives are regarded as standards for the use of the preparation.
2. When foods given in column 2 of the following table, which contain food additives in column 1 of the table, are used in the process of manufacture or processing of foods in column 3, the additive given in column 1 is regarded as used in food in column 3.
Milk, milk products (excluding ice cream products) and fermented milk drinks prescribed in Article 2 of the Ministerial Ordinance Concerning Specifications of Composition of Milk and Milk Products, etc.
All foodsAll food additives
MISO picklesMISO (soybean paste)Potassium Sorbate Sorbic Acid
CakesFlour pastesSodium Saccharin
All foods excluding foods listed in column 2.
Candied cherries (candied cherries mean candied and pitted cherries or such cherries with crystal of sugar applied on the surface or such immersed in the packaging media of syrup), Dijon mustard, dried fruits (excluding raisin), dried mashed potatoes, KAMPYOU (dried gourd shavings), AMANATTO (dry candied beans), food molasses, frozen raw crab, gelatin, miscellaneous alcoholic beverages, natural fruit juice (to be served in 5-fold or more dilution), KONJAK flour (Devil's tongue root flour), prawn, simmered beans, starch syrup, tapioca starch for saccharification, and wine.
Potassium Pyrosulfite Sodium Hydrosulfite Sodium Pyrosulfite Sodium Sulfite Sulfur Dioxide (Collective name "sulfite" may be used)
Column 3Column 2Column 1
- 142 -
4444.... FFFFoooooooodddd AAAAddddddddiiiittttiiiivvvveeeessss wwwwiiiitttthhhh SSSSttttaaaannnnddddaaaarrrrddddssss ooooffff UUUUsssseeee
AAAAnnnnttttiiiiccccaaaakkkkiiiinnnngggg aaaaggggeeeennnnttttssss
Not more than 0.020 g/kg as anhydrous sodium ferrocyanide (in case used in combination, total level shall not exceed this level.)
SaltCalcium FerrocyanidePotassium FerocyanideSodium Ferrocyanide
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
Not permitted in substitute for mother's milk and weaning food
Not more than 2.0 % in food as silicon dioxide
Silicon Dioxide (Fine)
(Raising agent)Restricted in casewhere its use is indispensable for manufacture or processing of food.
Residual level in finished food not more than 0.50%
Magnesium Carbonate
AAAAnnnnttttiiiiffffooooaaaammmmiiiinnnngggg aaaaggggeeeennnntttt
Restricted for the purpose of antifoaming
Not more than 0.050 g/kg
Silicone Resin
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
AAAAnnnnttttiiiimmmmoooolllldddd aaaaggggeeeennnnttttssss ((((pppprrrreeeesssseeeerrrrvvvvaaaattttiiiivvvveeeessss))))
Not more than 0.00040 g/kg
Banana (pulp)
Not more than 0.0030 g/kg
Banana (whole)Thiabendazole
Not more than 0.010 g/kg (residual level as o-phenylphenol)
Citrus fruitso-Phenylphenol Sodium o-Phenyl- phenate
Not more than 0.0020 g/kg (residual level)
Banana
Not more than 0.0050 g/kg (residual level)
Citrus fruits (excluding citrus UNSHU, mandarin orange)
Imazalil
Restricted for use in pieces of papers to be inserted in packagings for storage or transportation.
Less than 0.070 g/kg (residual level)
Grapefruit Lemon Oranges
Diphenyl
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 143 -
(Continued)
Not more than 0.010 g/kg
Citrus fruits
Note (Principal other uses)Limitation of useMaximum levelPermitted foodSubstance name
AAAAnnnnttttiiiiooooxxxxiiiiddddaaaannnnttttssss
Shall be converted to calcium disodium ethylenediamine-tetraacetate before preparation of final food.
Not more than 0.25 g/kg (as calcium disodium ethylenediamine-tetraacetate)
Canned or bottled food (other than nonalcoholic beverage )
Not more than 0.035 g/kg (as calcium disodium ethylenediamine-tetraacetate )
Canned or bottled nonalcoholic beverage
Calcium Disodium Ethylenediamine- tetraacetate
Disodium Ethylenediamine- tetraacetate
Butylated Hydroxytoluene
Not more than 0.75 g/kg
Chewing gum
Not more than 0.20 g/kg (in case used in combination with Butylated Hydroxyanisole, total level of both shall not exceed this level)
Butter Dried fish and shellfish Fats and oils Mashed potato (dried) Salted fish and shellfish
Not more than 1.0 g/kg (for dipping solution; in case used in combination with Butylated Hydroxyanisole, total level of both shall not exceed this level)
Frozen fish and shellfish (other than frozen fish, shellfish, and oyster to be served raw)
Frozen whale meat (other than frozen whale meat to be served raw)
Butylated Hydroxyanisole
Not more than 0.20 g/kg (in case used in combination with Butylated Hydroxytoluene, total level of both shall not exceed this level)
Butter Dried fish and shellfish Fats and oils Mashed potato (dried) Salted fish and shellfish
Not more than 1.0 g/kg (for dipping solution; in case used in combination with Butylated Hydroxytoluene, total level of both shall not exceed this level)
Frozen fish and shellfish (other than frozen fish, shellfish, and oyster to be served raw)
Frozen whale meat (other than frozen whale meat to be served raw)
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 144 -
(Continued)
(Quality improver)Restricted for purpose of antioxidation in food other than fishpaste products (excluding SURIMI) and bread
Erythorbic Acid Sodium Erythorbate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
Restricted for purpose of antioxidation (except as an ingredient in preparation of β-Carotene, Vitamin A, Vitamin A Esters of Fatty Acids, or Liquid Paraffin)
dl -α-Tocopherol
Not more than 0.10 g/kg
Butter
Not more than 0.20 g/kg
Fats and oilsPropyl Gallate
Not more than 0.10 g/kg
Fats and oils Butter
Nordihydroguaiaretic acid
Not more than 0.10 g/kg (as mono- isopropyl citrate )
Fats and oils Butter
Isopropyl Citrate
Not more than 1.0 g/kg
Fats and oils Butter
Guaiac Resin
BBBBlllleeeeaaaacccchhhhiiiinnnngggg aaaaggggeeeennnnttttssss
Less than 0.25 g/kgTapioca starch for saccharification
(residual level as sulfur dioxide) Less than 0.10 g/kgAMANATTO
(sweetened ADZUKI beans)
(antioxidant, preservative)
Tapioca starch, for saccharification
Not permitted in sesame seed, bean, and vegetable.
Potassium Pyrosulfite Sodium Hydrosulfite Sodium PyrosulfiteSodium Sulfite Sulfur Dioxide
Decompose or remove prior to preparation of final food.
0.50 g/kg dipping solution (as sodium chlorite)
Eggs (limited to the part of egg shell)
Vegetables for directconsumption
Cherry Citrus peels
(limited to those for confectionery)
FUKI (butterbur) Grape Peach
Sodium Chlorite
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
- 145 -
(Continued)
Less than O.10 g/kgCoocked beans, sweetened
means the starch not consumed as direct food and used to prepare syrup of sugars derived from starch by hydrolysis, hydrogenation, etc.
Candied cherries means candied and pitted cherries or such cherries with crystal of sugar applied on the surface or such immersed in the packing media of syrup.
Excluding fruit squeezings containing not less than 1% by volume of alcohol and concentrate of the same used for manufacture of wine.
Natural fruit juice means the juice to be diluted not less than 5 times before serving.
Excluding from other foods, cherries used for the manufacture of candied cherries; hop used for the manufacture of beer; and fruit juice, fruit squeezings containing not less than l % by volume of alcohol and concentrate of the same used for manufacture of wine.
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
Less than 0.030 g/kg (provided, however, that in case level of sulfiting agent in food (except KONJAK) listed in the third column of the Table of General Standards of Use of Food Additives is not less than 0.030 g/kg (as sulfur dioxide), less than that residual level.)
Other foods
Less than 0.10 g/kgShelled prawn
Less than 0.90 g/kgKONJAK flour (Devil's tongue root flour)
Less than 0.15 g/kgNatural fruit juice
Less than 0.20 g/kgMIZUAME (starch syrup )
Less than 5.0 g/kgKAMPYOU (dried gourd shavings)
Less than 0.30 g/kgMolasses
Less than 0.50 g/kgGelatin
Less than 0.35 g/kgWineMiscellaneous alcoholic beverages
Less than 0.10 g/kgFrozen raw shelled crab
Less than 0.50 g/kgDried mashed potatoes
Less than 2.0 g/kgDried fruits (excluding raisins)
Less than 0.50 g/kgDijon mustard
Less than 0.30 g/kgCandied cherries
- 146 -
CCCChhhheeeewwwwiiiinnnngggg gggguuuummmm bbbbaaaasssseeeessss
(Glazing agent)
Chewing gumEster Gum Polybutene Polyisobutylene Polyvinyl Acetate
(Dietary supplement, emulsifier, raising agent, yeast nutrient)
Restricted in case where its use is indispensable for manufacture or processing of food or for purpose of dietary supplement.
Not more than 1.0% in food (as calcium)
Calcium Monohydrogen PhosphateTricalcium Phosphate
(Dietary supplement, raising agent, yeast nutrient)
Not more than 10.0% (as calcium)
Chewing gumCalcium Carbonate
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
CCCCooooaaaagggguuuullllaaaannnnttttssss ffffoooorrrr TTTTOOOOFFFFUUUU,,,, ssssooooyyyybbbbeeeeaaaannnn ccccuuuurrrrdddd
(Dietary supplement, raising agent, yeast nutrient)
(Dietary supplement)
Restricted in case where its use is indispensable for manufacture or processing of food.
Not more than 1.0% in food (as calcium)
Calcium Chloride
Calcium Sulfate
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
CCCCooooaaaattttiiiinnnngggg mmmmaaaatttteeeerrrriiiiaaaallllssss
(Chewing gum base)
Shall not use other purpose except as coating material.
Rind of fruit or fruit vegetable
Morpholine Salts of Fatty Acids
Polyvinyl Acetate
Sodium Oleate
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
CCCCoooolllloooorrrr
Not permitted to use in KOMBU (kelp), meat, raw fish and shellfish (including fresh whale meat), tea, NORI (laver), bean, vegetable, and WAKAME (seaweed, Undaria pinnatifida)
Annatto, Water-soluble Potassium Norbixin Sodium Norbixin
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 147 -
(Continued)
Not more than 0.020 g/kg (as copper)
Candies
Sodium Copper Chlorophyllin
Not more than 0.040 g/kg (as copper)
Fish-paste product (excluding SURIMI)
Not more than 0.050 g/kg (as copper)
Chewing gum
Not more than 0.064 g/kg (as copper)
Syrup
Not more than 0.10 g/kg (as copper)
Fruit and vegetable (stored goods)
Not more than 0.15 g/kg (as copper in dry matter)
KOMBU, tangle
Copper Chlorophyll
Not more than 0.00040 g/kg (as copper)
Agar-agar gel in MITSUMAME (sweetened boiled bean mixture) packaged in can or plastic packagings
Not more than 0.0010 g/kg (as copper)
Chocolate
Not more than 0.0064 g/kg (as copper)
Pastry (excluding confectionery bread)
Not more than 0.030 g/kg (as copper)
Fish-paste product (excluding SURIMI)
Not more than 0.050 g/kg (as copper)
Chewing gum
Not more than 0.10 g/kg (as copper)
Fruit and vegetable (stored goods)
Not more than 0.15 g/kg (as copper in dry matter)
KOMBU, tangle
(Dietary supplement) Not permitted to
use in KOMBU (sea tangle), meat, fresh fish and shellfish (including raw whale meat), tea, NORI (laver), bean, vegetable, and WAKAME (seaweed, Undaria pinnatifida)
β-Carotene
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 148 -
(Continued)
Restricted for the purpose of coloring.
Not permitted to use in the following foods:
beans, raw fish (including raw whale meat) and raw shellfish, fish pickles, KINAKO (roasted soybean flour), KOMBU (kelp) and WAKAME (seaweed), meat, meat pickles, marmalade, MISO (fermented soybean paste), noodle (including WONTON (Chinese flour dumpling with pork in them, served with soup), NORI (laver), soy sauce, sponge cake (including CASTELLA and other types), tea, vegetable, and whale meat pickles.
Food Blue No. 1 (Brilliant Blue FCF) Food Blue No. 1 Aluminum Lake Food Blue No. 2 (Indigocarmine) Food Blue No. 2 Aluminum. Lake Food Green No. 3 (Fast Green FCF) Food Green No. 3 Aluminum Lake Food Red No. 102 (Cochineal Red) Food Red No. 104 (Phloxine) Food Red No. 105 (Rose Bengale) Food Red No. 106 (Acid Red) Food Red No. 2 (Amaranth) Food Red No. 2 Aluminum Lake Food Red No. 3 (Erythrosine) Food Red No. 3 Aluminum Lake Food Red No. 40 (Allura Red AC) Food Red No. 40 Aluminum Lake Food Yellow No. 4 (Tartrazine) Food Yellow No. 4 Aluminum Lake Food Yellow No. 5 (Sunset Yellow) Food Yellow No. 5 Aluminum Lake Preparations of Tar Colors Titanium Dioxide
Not more than 0.00040 g/kg (as copper)
Agar-agar gel in MITSUMAME (sweetened boiled bean mixture) packaged in can or plastic packagings
Not more than 0.0064 g/kg (as copper)
Chocolate,Pastry (excluding confectionery bread)
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
- 149 -
(Continued)
Not permitted to use in KOMBU (sea tangle), meat, fresh fish and shellfish (including raw whale meat), tea, NORI (laver), bean, vegetable, and WAKAME (seaweed, Undaria pinnatifida). However, use of gold on NORI (laver) is permitted.
Colors other than chemically synthesized food additives (Non- chemically synthesized food additives)
Restricted for use at section of carpophore of banana.
BananaKONJAK
Iron Sesquioxide
Not permitted to use in KOMBU (sea tangle), meat, fresh fish and shellfish (including raw whale meat), tea, NORI (laver), bean, vegetable, and WAKAME (seaweed, Undaria pinnatifida).
Sodium Iron Chlorophyllin
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
CCCCoooolllloooorrrr ffffiiiixxxxaaaattttiiiivvvveeeessss
(Fermentation aid) (Fermentation aid)
Not more than 0.0070 g/kg (do.)
Meat products Whale meat bacon
Potassium Nitrate Sodium Nitrate
Sodium Nitrite
TARAKO means cured roe of walleye pollack.
Not more than 0.0050 g/kg (do.)
TARAKO (cod roe)
Not more than 0.0050 g/kg (do.)
IKURA (salmon roe)
Not more than 0.0050 g/kg (do.)
Salmon roe
Not more than 0.050 g/kg (do.)
Fish sausage and fish ham
(residual level as N02
-) Not more than 0.070 g/kg (do.)
Meat productWhale meat bacon
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 150 -
CCCCoooolllloooorrrr rrrreeeetttteeeennnnttttiiiioooonnnn aaaaggggeeeennnnttttssss
(Dietary supplement) (Dietary supplement)
Shall not use in meat and raw fish and shellfish (including whale meat).
Nicotinamide Nicotinic Acid
(Dietary supplement)
Not more than 0.15 g/kg (as iron)
Table oliveFerrous Gluconate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
DDDDiiiieeeettttaaaarrrryyyy ssssuuuupppppppplllleeeemmmmeeeennnnttttssss
Calcium Hydroxide
Calcium Lactate
Calcium Monohydrogen Phosphate
Calcium Pantothenate
(Chewing gum base, emulsifier, raising agent, yeast nutrient)
Restricted in case where its use is indispensable for manufacture or processing of food or is for purpose of nutrition.
(Flavor (taste), raising agent)
Restricted in case where its use is indispensable for manufacture or processing of food or is for purpose of nutrition.
Calcium Carbonate
Calcium Chloride
Calcium Citrate
Calcium Dihydrogen Phosphate
Calcium Dihydrogen Pyrophosphate
Calcium Gluconate Calcium Glycerophosphate
Not more than 1.0% in food as calcium (excluding food for special use under the Nutrition Improvement Law)
Restricted in case where its use is for purpose of nutrition.
Restricted in case where its use is indispensable for manufacture or processing of food or is for purpose of nutrition.
(Emulsifier, raising agent)
(Yeast nutrient, emulsifier, raising agent)
(Emulsifier, flavor (taste), raising agent)
Restricted in case where its use is indispensable for manufacture or processing of food or is for purpose of nutrition.
(Coagulant for TOFU)
(Chewing gum base, raising agent, yeast nutrient)
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 151 -
(Continued)
Excluding the case under special approval from Minister of Health, Labour and Welfare for use in specially prepared dry milk.
Not more than 6.0 mg/L as zinc in prepared milk at specified concentration
Substitute for mother's milk
Zinc Salts Zinc Gluconate Zinc Sulfate
(Chewing gum base, emulsifier, raising agent, yeast nutriment)
Restricted in case where its use is in-dispensable for manufacture or processing of food or is for purpose of nutrition.
(Coagulant for TOFU, raising agent, yeast nutrient)
Restricted in case where its use is indispensable for manufacture or processing of food or is for purpose of nutrition.
Not more than 1.0% in food as calcium (excluding food for special use under the Nutrition Improvement Law)
Tricalcium Phosphate
(Color retention agent)
Shall not use in rawmeat and raw fish and shellfish (including whale meat).
Nicotinamide Nicotinic Acid
(Color retention agent)
Substitute for mother's milk
Weaning foodDry milk for pregnant and lactating women
Ferrous Gluconate
(Quality improver)Bread, natural juiceL-Cysteine Monohydrochloride
Excluding the case under special approval from Minister of Health, Labour and Welfare for use in specially prepared dry milk.
Not more than 0.60 mg/L as copper in prepared milk at specified concentration
Substitute for mother's milk
Copper Salts Cupric Gluconate Cupric Sulfate
Calcium Sulfate
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
EEEEmmmmuuuullllssssiiiiffffiiiieeeerrrrssss
(Dietary supplement, raising agent, yeast nutrient)
(Dietary supplement, flavor (taste), raisingagent )
Not more than 1.0% in food as calcium (except special nutrition food under the Nutrition Improvement Law)
Process cheese Cheese foodProcessed food derived from process cheese
Calcium Citrate
Calcium Dihydrogen Phosphate
Note (Principal otheruses)Limitation of useMaximum levelPermitted foodSubstance name
- 152 -
(Continued)
Moisture of dry macaroni is set to be 12%.
In this provision, confectionery is restricted to baked products prepared from wheat flour.
Not more than 2.5 g/kg
Not more than 6.0 g/kg
Mix powder for manufacture of Pastry
Butter cake, sponge cake and MUSHIPAN (steamed bread)
Bread and confectionery treated with fats and oils
Confectionery (excluding butter cake and sponge cake)
MUSHIMANJU (steamed bean-jam bun)
Pastry
Not more than 10 g/kg
Pastry is restricted to those made from rice.
MUSHIPAN and MUSHIMANJU are restricted to those prepared from wheat flour.
Macaronis include spaghetti, vermicelli, noodle and lasagna.
Not more than 2.0 g/kg (in dry matter)
Not more than 4.0 g/kg (in dry macaronis)
Not more than 4.0 g/kg
Not more than 4.5 g/kg (in boiled noodles)
MUSHIMANJU, steamed bean-jam bun
Macaronis
Baked confectionery (excluding butter cake and sponge cake) and confectionery treated with fats and oils
Bread
Noodles (excluding dry precooked noodles, dry noodles, and macaronis)
Not more than 5.5 g/kg
Butter cakeSponge cake MUSHIPAN (steamed bread)
Not more than 5.0 g/kg
Not more than 5.5 g/kg
Not more than 8.0 g/kg
Calcium Stearoyl Lactylate
(Chewing gum base, dietary supplement, raising agent, yeast nutrient)
(Dietary supplement, raising agent)
Calcium Dihydrogen Pyrophosphate
Calcium Monohydrogen Phosphate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 153 -
(Continued)
(Chewing gum base, dietary supplement, raising agent, yeast nutrient)
Not more than 1.0 % in food as calcium (except food for special use under the Nutrition Improvement Law)
Process cheeseCheese food Processed food derived from process cheese
Tricalcium Phosphate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
FFFFeeeerrrrmmmmeeeennnnttttaaaattttiiiioooonnnn aaaaiiiiddddssss
(Color fixative) (Color fixative)
Not more than 0.10 g/L in mash (as potassium or sodium salt)
Japanese SAKE (rice wine)
Not more than 0.20 g/L in raw milk (as potassium or sodium salt)
CheesePotassium Nitrate
Sodium Nitrate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
FFFFllllaaaavvvvoooorrrriiiinnnnggggssss
Flavors listed in this table shall not use for purpose other than flavoring unless prescribed otherwise.
Acetophenone Aliphatic Higher Alcohols Aliphatic Higher Aldehydes (except substances generally recognized as highly toxic) Aliphatic Higher Hydrocarbons (except substances generally recognized as highly toxic) Allyl Cyclohexyl- propionate Allyl Hexanoate Allyl Isothiocyanate α-Amylcinnam- aldehyde Anisaldehyde Aromatic Alcohols Aromatic Aldehydes (except substances generally recognized as highly toxic) BenzaldehydeBenzyl Acetate Benzyl AlcoholBenzyl Propionate d-Borneol
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 154 -
(Continued)
(Processing aids)
Butyl AcetateButyl ButyrateButyric acid 1,8-Cineole Cinnamaldehyde Cinnamic Acid Cinnamyl Acetate Cinnamyl Alcohol Citral Citronellal Citronellol Citronelly AcetateCitronelly FormateCyclohexyl Acetate Cyclohexyl Butyrate Decanal Decanol Esters Ethers Ethyl Acetate
Ethyl Acetoacetate Ethyl Butyrate Ethyl Cinnamate Ethyl Decanoate Ethyl Heptanoate Ethyl Hexanoate Ethyl Isovalerate Ethyl Octanoate Ethyl Phenylacetate Ethyl Propionate Ethylvanillin Eugenol Fatty Acids Frufural and its derivatives (except substances generally recognized as highly toxic) GeraniolGeranyl Acetate Geranyl Formate Hexanoic Acid Hydroxycitronellal Hydroxycitronellal Dimethylacetal Indole and its derivatives IononeIsoamyl Acetate Isoamyl Butyrate Isoamyl Formate Isoamyl Isovalerate Isoamyl Phenylacetate Isoamyl Propionate Isobutyl Phenylacetate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 155 -
(Continued)
(Preservative)
lsoeugenolIsothiocyanates (except substances generally recognized as highly toxic) Ketones Lactones (except substances generally recognized as highly toxic)Linalool Linalyl Acetate Maltol d l-Menthol l-Menthol l-Menthyl Acetate Methyl Anthranilate Methyl Cinnamate Methyl N-Methyl- anthranilate Methyl β-Naphthyl Ketone Methyl Salicylate p-Methyl- acetophenone γ-NonalactoneOctanal l-Perillaldehyde Phenethyl Acetate Phenols (except substances generally recognized as highly toxic) Phenyl Ethers (except substances generally recognized as highly toxic) Piperonal
Propionic Acid
Terpenic Hydrocarbons Terpineol Terpinyl Acetate Thioethers (except substances generally recognized as highly toxic)Thiols (except substances generally recognized as highly toxic) δ-Undecalactone Vanillin
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 156 -
FFFFllllaaaavvvvoooorrrriiiinnnnggggssss ((((ffffoooorrrr ttttaaaasssstttteeee----rrrreeeellllaaaatttteeeedddd ppppuuuurrrrppppoooosssseeee)))),,,, CCCCHHHHOOOOUUUUMMMMIIIIRRRRYYYYOOOOUUUU
In case Potassium Chloride and glutamate(s) are formulated to be used as CHOUMI-RYOU, flavoring for taste-related purpose, level of D-Mannitol shall not be more than 80% of total level of Potassium Chloride, glutamates, and D-Mannitol.
Not more than 25% as residual level
CHOUMIRYOU, flavoring for taste-related purpose
TSUKUDANI , storable food boiled down in soy sauce (restricted for those prepared from KOMBU, tangle)
(Quality improver)Not more than 50 % as an ingredient in granules
FURIKAKE, sprinkle-overs restricted for those containing granules)
D-Mannitol
(Dietary supplement, raising agent)
(Dietary supplement, emulsifier, raising agent)
Not more than 1.0 % as calcium (except special nutrition food under the Nutrition Improvement Law)
(Organic acids) Calcium Citrate
Calcium Lactate
Not more than 1.0 % calcium (except food for special use under the Nutrition Improvement Law)
(Amino acid)Monocalcium Di-L-Glutamate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
FFFFlllloooouuuurrrr ttttrrrreeeeaaaattttmmmmeeeennnntttt aaaaggggeeeennnnttttssss
Its use shall be limited as Diluted Benzoyl Peroxide after dilution with one or more of
Benzoyl Peroxide
Not more than 0.30 g/kg
FlourAmmonium Persulfate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 157 -
(Continued)
Not more than 0.30 g/kg
FlourDiluted Benzoyl Peroxide
FlourChlorine Dioxide
Aluminum Potassium Sulfate,Calcium Phosphates, Calcium Sulfate, Calcium Carbonate, Magnesium Carbonate, and starch.
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
HHHHuuuummmmeeeeccccttttaaaannnntttt,,,, eeeemmmmuuuullllssssiiiiffffiiiieeeerrrr,,,, aaaannnndddd////oooorrrr ssssttttaaaabbbbiiiilllliiiizzzzeeeerrrr
Not more than 20 g/kg
Mayonnaise
Not more than 3.0 g/kg
Fish sausage
Not more than 20 g/kg
DressingSodium Chondroitin Sulfate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
IIIInnnnsssseeeeccccttttiiiicccciiiiddddeeee
Not more than 0.024 g/kg
Cereal
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
Piperonyl Butoxide
MMMMoooolllldddd rrrreeeelllleeeeaaaasssseeee aaaaggggeeeennnntttt////aaaannnnttttiiiissssttttiiiicccckkkkiiiinnnngggg aaaaggggeeeennnntttt
Restricted for use to divide dough by automatic dividing apparatus and for the purpose of antisticking agent during the process of baking.
Less than 0.10 % (residual level in bread)
BreadLiquid Paraffin
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
PPPPllllaaaassssttttiiiicccciiiizzzzeeeerrrr ffffoooorrrr cccchhhheeeewwwwiiiinnnngggg gggguuuummmm
(Quality sustainer)Not more than 0.60 %
Chewing gumPropylene Glycol
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 158 -
PPPPrrrreeeesssseeeerrrrvvvvaaaattttiiiivvvveeeessss
When used in combination with Sorbic Acid or Potassium Sorbate or preparation of either of the additives, total level of the additives as propionic acid and as sorbic acid shall not be more than 3.0 g/kg.
Not more than 3.0 g/kg (as propionic acid)
Cheese
Calcium Propionate
Propionic Acid
Sodium Propionate
(flavoring)
Not more than 2.5 g/kg (as propionic acid)
BreadCake
Not more than 0.10 g/kg (as p-hydroxybenzoic acid)
Vinegar
Not more than 0.25 g/kg (as p-hydroxybenzoic acid)
Soy sauce
Not more than 0.1 g/kg (as p-hydroxybenzoic acid)
Non-alcoholic beverage
Syrup
Not more than 0.20 g/kg (as p-hydroxybenzoic acid)
Fruit sauce
Not more than 0.012 g/kg (as p-hydroxybenzoic acid)
Rind of fruit or fruit vegetable
Butyl p-Hydroxy- benzoate Isobutyl p-Hydroxybenzoate Ethyl p-Hydroxy- benzoatePropyl p-Hydroxybenzoate Isopropyl p-Hydroxybenzoate
Caviar means canned or bottled roe of sturgeon and is generally served raw and has not been pasteurized.
Not more than 0.60 g/kg (as benzoic acid)
SyrupSoy sauce Nonalcoholic
beverage
When used in margarine with Sorbic Acid or Potassium Sorbate, total level of the additives as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.
Not more than 1.O g/kg (as benzoic acid)
Margarine
Not more than 2.5 g/kg (as benzoic acid)
CaviarBenzoic Acid
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 159 -
(Continued)
In this provision, syrup is restricted to those prepared from sugar or glucose.
Potassium Sorbate
Flour paste means heat-treated and pasteurized food in paste form prepared from the principal ingredients of flour, starch, nuts or their processed products, cocoa, chocolate, coffee, fruits or their juice and other ingredients which include sugar, fats and oils, powdered milk, eggs, and flour and to be used as fillings of bread or confectioneries or applied on their surface.
Not more than 1.O g/kg (as sorbic acid)
Smoked cuttlefish Smoked octopus
AN (sweetened ADZUKI bean or other bean paste)
Candied cherry Dried fish and shellfish product (excluding smoked cuttlefish and smoked octopus)
Flour paste GnocchiKASU-ZUKE
(pickled in SAKE lees)
KOJI-ZUKE preserved in KOJI (malted rice)
MISO (fermented soy paste)
MISO-ZUKE (pre-served in MISO)
NIMAME (sweet-ened cooked beans)
SHIOZUKE (salted pickle)
SHOUYU-ZUKE (pickled in soy sauce)
Syrup
Not more than l.5 g/kg (as sorbic acid)
Not more than 2.0 g/kg (as sorbic acid)
Fish-paste product (excluding SURIMI)
Meat product Sea urchin Whale meat product
When used in combination with Propionic Acid, Calcium Propionate, or Sodium Propionate, total level of the additives as sorbic acid and as propionic acid shall not be more than 3.0 g/kg.
Not more than 3.0 g/kg (as sorbic acid)
Cheese
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 160 -
(Continued)
TSUKUDANI (stor-able food boiled down in soy sauce)
Margarine
Not more than 1.0 g/kg (as sorbic acid)
TAKUAN-ZUKE means pickled raw or dried radish prepared by immersing in rice bran or wheat bran paste containing taste-related flavor, spice, food color, etc., after pickling in salt, excluding ITCHOU-ZUKE radish and HAYAZUKE radish.
When used in margarine with Benzoic Acid or Sodium Benzoate, total level of the additives as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.
Not more than 0.050 g/kg (as sorbic acid) and not more than 0.30 g/kg (as sorbic acid) in raw
Not more than 0.20 g/kg (as sorbic acid)
Not more than 0.30 g/kg (as sorbic acid)
Not more than 0.30 g/kg (as sorbic acid)
Not more than 0.50 g/kg (as sorbic acid )
Lactic acid bacteria drinks (excluding pasteurized product)
Wine Miscellaneous alcoholic beverage
Fermented milk (for raw material for preparation of lactic acid bacteria drinks)
AMAZAKE [sweet drink made from fermented rice (restricted to be served after dilution to not less than 3 times in volume )]
Dried prune Ketchup Soup
(excluding potage)SU-ZUKE (pickled
in vinegar) TARE (grilled meat's sauces)
TSUYU (Japanese soup preparation)
Fruit juice (includ-ing concentrated fruit juice) and fruit paste for manufacture of confectionery
TAKUAN-ZUKE (pickled radish in rice bran paste or similar material)
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 161 -
(Continued)
Sorbic Acid
Not more than 1.5 g/kg (as sorbic acid)
Smoked cuttlefish Smoked octopus
Not more than 2.0 g/kg (as sorbic acid)
Fish-paste product (excludingSURIMI)
Meat product Sea urchin Whale meat product
When used in combination with Propionic Acid, Calcium Propionate, or Sodium Propionate, total level of the additives as sorbic acid and as propionic acid shall not be more than 3.0 g/kg.
Not more than 3.0 g/kg (as sorbic acid )
Cheese
Not more than 0.50 g/kg (as dehydro-acetic acid)
Butter Cheese Margarine
Sodium Dehydroacetate
Not more than 0.60 g/kg (as benzoic acid)
Syrup Soy sauce Nonalcoholic
beverage
Caviar means canned or bottled roe of sturgeon and is generally served raw and has not been pasteurized.
When used in margarine with Sorbic Acid or Potassium Sorbate, total level of the additives as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.
Not more than 1.O g/kg (as benzoic acid)
Fruit paste and fruit juice (including concentrated juice) for manufacture of confectionery
Margarine
Not more than 2.5 g/kg (as benzoic acid)
CaviarSodium Benzoate
material for preparation of lactic acid bacteria drinks
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 162 -
(Continued)
TSUKUDANI (stor-able food boiled down in soy sauce)
Margarine
Not more than 1.0 g/kg (as sorbic acid)
In this provision, syrup is restricted to those prepared from sugar or glucose.
Not more than 0.50 g/kg (as sorbic acid)
Dried prune Ketchup Soup (excluding potage)
SU-ZUKE (pickled in vinegar)
TARE (grilled meat's sauce)
TSUYU (Japanese soup preparation)
When used in mar-garine with Benzo-ic Acid or Sodium Benzoate, total level of the addi-tives as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.
Flour paste means heat-treated and pasteurized food in paste form prepared from the principal ingredients of flour, starch, nuts or their processed products, cocoa, chocolate, coffee, fruits or their juice and other ingredients which include sugar, fats and oils, powdered milk, eggs, and flour and to be used as fillings of bread or confectioneries or applied on their surface .
TAKUAN-ZUKE means pickled raw or dried radish prepared by immersing in rice bran or wheat bran paste containing taste-related flavor, spice, food color, etc., after pickling in salt, excluding ITCHOU- ZUKE radish and HAYAZUKE radish.
AN: (sweetened ADZUKI bean or other bean paste)
Candied cherry Dried fish and shellfish product (excludinig smoked cuttlefish and smoked octopus)
Flour paste Gnocchi Jam KASU-ZUKE (pickled in SAKE lees)
KOJI-ZUKE [pre-served in KOJI (malted rice)]
MISO (fermented soy paste)
MISO-ZUKE (pre-served in MISO)
NIMAME (sweet-ened cooked beans)
SHIOZUKE (salted pickle)
SHOUYU-ZUKE (pickled in soy sauce)
Syrup TAKUAN-ZUKE (pickled radish in rice bran paste or similar material)
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 163 -
(Continued)
Not more than 0.050 g/kg (as sorbic acid) and not more than 0.30 g/kg (as sorbic acid) in raw material for preparation of lactic acid bacteria drinks
Lactic acid bacteria drinks (excluding pasteurized product)
Not more than 0.20 g/kg (as sorbic acid)
Wine Miscellaneous alcoholic beverage
Not more than 0.30 g/kg (as sorbic acid)
AMAZAKE [sweet drink made from fermented rice (restricted to be served after dilution to not less than 3 times in volume)]
Fermented milk (for raw material for preparation of lactic acid bacteria drinks)
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
PPPPrrrroooocccceeeessssssssiiiinnnngggg aaaaiiiiddddssss
Only in case where its use is indispensable for manufacture or processing of food.
Acid Clay, Bentonite, Diatomaceous Earth, Kaolin, Perlite, Sand, Talc, Insoluble
Mineral Substances similar to above mentioned 7 substances
Not more than 0.50 % in food (residual level) (including the case where 2 or more substances are used)
Not more than 5.0 % in chewing gum in case where only Talc is used
Restricted for extraction of ingredients in Guarana nuts in the process of preparation of Guarana beverage and for fractionation of components of fats and oils. Remove prior to preparation of final food.
Acetone
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 164 -
(Continued)
Neutralize or remove prior to preparation of final food.
Oxalic Acid
Restricted in case where its use is indispensable for manufacture or processing and is for purpose of adsorption.
Magnesium Oxide
Neutralize or remove prior to preparation of final food.
Hydrochloric Acid
Ion Exchange Resin
Restricted for extraction of fats and oils in manu-facturing process of edible fats and oils. Remove prior to preparation of final food.
Hexane
(Flavorings)Ethyl Acetate may be used for purpose of denaturalization of ethanol to be used as solvent for vinyl acetate resin, in the process of removal of the astringency of persimmons or preparation of granules or pellets of spice, as solvent of Butylated Hydroxytoluene,or Butylated Hydroxyanisole and as an ingredient for manufacture of edible vinegar, in manufacturing process of KONJAK flour or crystalline fructose, or for stimulating purpose of yeast autolysis, in addition to its use as flavor. In case for the purpose of yeast autolysis, remove prior to prepara-tion of final food.
Ethyl Acetate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 165 -
(Continued)
Neutralize or remove prior to preparation of final food.
Sulfuric Acid
Decompose prior to preparation of final food and remove resulting methanol.
Sodium Methoxide
Neutralize or remove prior to preparation of final food.
Sodium Hydroxide Sodium Hydroxide (Crystal)
Restricted for purpose of filtration aid. Remove prior to preparation of final food.
Silicon Dioxide (Other than Silicon Dioxide, Fine)
Neutralize or remove prior to preparation of final food.
Potassium Hydroxide
Restricted for purpose of filtration aid.Remove prior to preparation of final food.
Polyvinylpoly- pyrrolidone
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
QQQQuuuuaaaalllliiiittttyyyy iiiimmmmpppprrrroooovvvveeeerrrr
Only for bread prepared from wheat flour
Decompose or remove prior to preparation of final food.
Not more than 0.030 g/kg of flour (as bromic acid)
BreadPotassium Bromate
D-Mannitol (Flavorings)
Not more than 20 %
Chewing gum
Not more than 30 %
RAKUGANRiceflour cake
Not more than 40 %
Candies
(Antioxidants)Fish-paste products (excluding SURIMI)
Bread
Erythorbic Acid Sodium Erythorbate
(Dietary supplement)
Shall not be used for purpose of nutrition.
Bread Natural fruit juice
L-Cysteine Monohydro- chloride
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 166 -
QQQQuuuuaaaalllliiiittttyyyy ssssuuuussssttttaaaaiiiinnnneeeerrrr
(Plasticizer for chewing gum)
Propylene Glycol
Not more than 0.60 % (as added level of propylene glycol)
Other food
Not more than 1.2 % (as added level of propylene glycol)
Crust of Chinese pastry or dumpling; shao mai, spring roll, won ton, and ziaozi (GYOUZA in Japanese)
Not more than 2.0 % (as added level of propylene glycol)
Uncooked noodle Smoked cuttlefish
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
RRRRaaaaiiiissssiiiinnnngggg aaaaggggeeeennnnttttssss ((((BBBBaaaakkkkiiiinnnngggg ppppoooowwwwddddeeeerrrr))))
Restricted in case where its use is indispensable for manufacture or processing of food.
(Anticaking agent)Not more than 0.50 % (as residual level in food)
Magnesium Carbonate
Calcium Carbonate
Calcium Citrate
Calcium Dihydrogen Phosphate
Calcium Dihydrogen Pyrophosphate
Calcium Lactate
Calcium Monohydrogen Phosphate
Calcium Sulfate
Not more than 1.0 % in food as calcium (except special nutrition food under the Nutrition Im-provement Law)
(Coagulant for TOFU, dietary supplement)
(Chewing gum base, dietary supplement, emulsifier, yeast nutrient)
(Dietary supplement)
(Dietary supplement, emulsifier)
(Dietary supplement, emulsifier, yeast nutrient)
(Dietary supplement, emulsifier, flavor (taste))
(Chewing gum base, dietary supplement, yeast nutrient)
Shall not use in MISO.
Aluminum Ammonium Sulfate Aluminum Potassium Sulfate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 167 -
(Continued)
(Chewing gum base, dietary supplement, emulsifier, yeast nutrient)
Not more than 1.0 % in food as calcium (except special nutrition food under the Nutrition Improvement Law)
Tricalcium Phosphate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
SSSStttteeeerrrriiiilllliiiizzzziiiinnnngggg aaaaggggeeeennnnttttssss
Shall be removed prior to preparation of final food.
Hypochlorous Acid Water
Shall not use in sesame seeds.
Sodium Hypochlorite
Decompose or remove prior to preparation of final food.
Hydrogen Peroxide
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
SSSSwwwweeeeeeeetttteeeennnneeeerrrrssss
Wine Miscellaneous
alcoholic beverage Soft drinks Milk drink Lactic bacteria
fermented beverage (when used for beverage to be served after dilution, the diluted beverage)
Ice cream productsJam"Tare""Tsuke-Mono"Ice candyFlour paste
ANConfectionery and Pastry
Chewing gum
Substitute for sugar
Not more than 0.50 g/kg
Not more than 1.O g/kg
Not more than 2.5 g/kg
Not more than 5.0 g/kg
Not more than 15 g/kg
Substitute for sugar means that it is directly added to coffee, black tea, etc. and is used as substitute food for sugar.
Effective on and after April 25, 2000.
Acesulfame Potassium
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 168 -
(Continued)
Not more than 0.35 g/kg
Other foods
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
Sodium Saccharin
Less than 0.50 g/kg (do.)
NIMAME (cooked beans or peas, sweetened)
Processed seaweed Soy sauce TSUKUDANI (preserved food boiled down in soy sauce)
SHOUYU-ZUKE (preserved in soy sauce)
Processed fish and shellfish (excluding SURIMI products)
TSUKUDANI (preserved food boiled down in soy sauce)
Pickled food, and canned or bottled food
Less than 1.2 g/kg (do.)
KASU-ZUKE (pickled in SAKE lees)
MISO-ZUKE (preserved in fermented soy- bean paste)
Specified level under the law
Food for specified use under the Nutrition Improvement Law
Less than 1.5 g/kg (do.)
Powdered non-alcoholic beverage
Less than 2.0 g/kg (as residual level of sodium saccharin)
KOJI-ZUKE (pre-served in KOJI, fermented rice)
SU-ZUKE (pickled in vinegar)
TAKUAN-ZUKE (preserved radish in rice bran paste)
Not more than 0.050 g/kg (as saccharin)
Chewing gumSaccharin
Soy sauce, MISO (fermented soy- bean paste)
Disodium Glycyrrhizinate
- 169 -
(Continued)
Substitute for sugar means that it is directly added to coffee, black tea, etc. and is used as substitute food for sugar.
Sucralose
Not more than l.8 g/kg
Confectionery and Pastry
Not more than 2.6 g/kg
Chewing gum
Not more than 12 g/kg
Substitute for sugar
Edible ices include sherbet, flavored ices and other similar products.
These levels shall also be applied to liquid mix and mix powder which are the ingredient of confectionery, ice cream, or ice cake.
Specified level under the Law
Food for special use under the Nutrition Improvement Law
Less than O.20 g/kg (do.)
Canned or bottled food (including all food not listed in this column and fish and shellfish product)
Less than 0.10 g/kg (do.)
Confectionery
Less than 0.20 g/kg (do.)
AN (ADZUKI bean paste)
Fermented milk product (excluding fermented milk product to be used as ingredient for lactic acid bacte-ria beverage )
Flour paste Ice cream productsJamMISO (fermented soybean paste)
TSUKEMONO (other than KASU-ZUKE, KOJI-ZUKE, MISO-ZUKE, SHOUYU-ZUKE, SU-ZUKE, TAKUAN-ZUKE)
Less than 0.30 g/kg (less than 1.5 g/kg in case of materials for nonalcoholic beverage or lactic acid bacteria drinks or fermented milk product to be diluted not less than 5-fold before use, less than 0.90 g/kg in case of vinegar to be diluted not less than 3-fold before use) (do.)
Edible ices Milk drinks Sauce Nonalcoholic beverage
Fish-paste product Syrup Vinegar Lactic acid bacteria drinks
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 170 -
(Continued)
Food for specified use under the Nutrition Improvement Law
Specified level under the law
Not more than 0.58 g/kg
Other foods
Not more than 1.O g/kg
Jam
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
Not more than 0.40 g/kg
Japanese SAKE (rice wine)
Compound SAKE (formulated rice wine)
Wine Miscellaneous alcoholic beverage
Soft drinks Milk drink Lactic acid bacteria drinks(when used for beverage to be served after dilution, the diluted beverage)
Thickeners (stabilizers or gelling agents)
Not more than 1.0 %
Propylene Glycol Alginate
In case where 2 or more of Calcium Carboxymethyl-cellulose, Methyl-cellulose, Sodium Carboxymethyl-cellulose, Sodium Carboxymethyl-starch, or Sodium Starch Phosphate are used in combi-nation, the total level shall not be more than 2.0 %.
Calcium Carboxymethyl- cellulose Methylcellulose
Not more than 2.0 %
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
- 171 -
(Continued)
In case where 2 or more of Calcium Carboxymethyl-celluIose, Methyl-cellulose, Sodium Carboxymethyl-cellulose , Sodium Carboxymethyl-starch, or Sodium Starch Phosphate are used in combi-nation, the total level shall not be more than 2.0 %.
Not more than 2.0 %
Sodium Carboxymethyl- cellulose Sodium Carboxymethyl- starch
In case where 2 or more of Calcium Carboxymethyl-cellulose, Methylcellulose, Sodium Carboxy-methylcellulose, Sodium Carboxy-methylstarch, or Sodium Starch Phosphate are used in combination, the total level shall not be more than 2.0 %.
Not more than 2.0 %
Sodium Starch Phosphate
Not more than 0.20 %
Sodium Polyacrylate
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
YYYYeeeeaaaasssstttt nnnnuuuuttttrrrriiiieeeennnnttttssss
Note (Principalother uses)Limitation of useMaximum levelPermitted foodSubstance name
(Dietary Supplement, chewing gum base, emulsifier, raising agent)
(Dietary Supplement, emulsifier, raising agent)
(Coagulant for TOFU, dietary supplement, raising agent)
(Chewing gum base, dietary supplement, raising agent)
Restricted in case where its use is indispensable for manufacture or processing of food or for purpose of dietary supplement.
Not more than 1.0 % in food as calcium (except special nutrition food under the Nutrition Improvement Law)
Calcium Carbonate
Calcium Sulfate
Calcium Dihydrogen Phosphate
Calcium Monohydrogen Phosphate Tricalcium Phosphate
- 172 -
5555.... FFFFoooooooodddd AAAAddddddddiiiittttiiiivvvveeeessss wwwwiiiitttthhhh NNNNoooo SSSSttttaaaannnnddddaaaarrrrdddd ooooffff UUUUsssseeee
AAAAnnnnttttiiiiooooxxxxiiiiddddaaaannnnttttssss
L-Ascorbic Acid (DS, QI, RA)
L-Ascorbyl Palmitate (DS)
L-Ascorbyl Stearate (DS)
Sodium L-Ascorbate (DS, QI)
AAAAcccciiiiddddiiiittttyyyy rrrreeeegggguuuullllaaaattttoooorrrrssss
Acetic Acid (FA)
Adipic Acid (FA, RA)
Carbon Dioxide (FA)
Citric Acid (FA, RA)
Dipotassium Hydrogen Phosphate (EM, FT, KA, RA)
Disodium Dihydrogen Pyrophosphate (KA, RA)
Disodium Hydrogen Phosphate (EM, KA, FT, RA)
Disodium Succinate (FA, FT)
Disodium DL-Tartrate (FA, FT)
Disodium L-Tartrate (FA, FT)
Fumaric Acid (FA, RA)
Glacial Acetic Acid (FA)
Gluconic Acid (FA)
Glucono-δ-Lactone (COA, FA, RA)
Lactic Acid (FA, RA)
DL-Malic Acid (FA, RA)
Monosodium Fumarate (FA, RA)
Monosodium Succinate (FA, FT)
Phosphoric Acid (FA)
Potassium DL-Bitartrate (FT, RA)
Potassium L-Bitartrate (FT, RA)
Potassium Carbonate (Anhydrous) (YN, KA, RA)
Potassium Dihydrogen Phosphate (EM, FT, KA, RA)
Potassium Gluconate (EM, FA, FT, HU, YN)
Sodium Acetate (FA, FT)
Sodium Bicarbonate (KA, RA)
Sodium Carbonate (KA, RA)
Sodium Dihydrogen Phosphate (EM, KA, FT, RA)
Sodium Gluconate (EM, FA, FT, HU, YN)
Sodium Lactate (FA, FT)
Sodium DL-Malate (FA, FT, RA)
Succinic Acid (FA, FT)
DL-Tartaric Acid (FA, RA)
L-Tartaric Acid (FA, RA)
Trisodium Citrate (FA, FT)
BBBBiiiinnnnddddiiiinnnngggg aaaaggggeeeennnnttttssss
Disodium Dihydrogen Pyrophosphate (AR, EM, KA, RA)
Potassium Metaphosphate (EM, KA, RA)
Potassium Polyphosphate (EM, KA, RA)
Potassium Pyrophosphate (EM, KA, RA)
Sodium Metaphosphate (EM, KA, RA)
Sodium Polyphosphate (EM, KA, RA)
Sodium Pyrophosphate (EM. KA, RA)
CCCChhhheeeewwwwiiiinnnngggg gggguuuummmm bbbbaaaasssseeeessss
Glycerol Esters of Fatty Acids (EM)
Propylene Glycol Esters of Fatty Acids (EM)
Sorbitan Esters of Fatty Acids (EM)
Sucrose Esters of Fatty Acids (EM)
CCCCooooaaaagggguuuullllaaaannnnttttssss ffffoooorrrr TTTTOOOOFFFFUUUU,,,, ssssooooyyyybbbbeeeeaaaannnn ccccuuuurrrrdddd
Glucono-δ-Lactone (FA, AR, RA)
Magnesium Chloride (PA, YN)
Magnesium Sulfate (FE)
- 173 -
CCCCoooolllloooorrrr
Riboflavin (DS)
Riboflavin 5'-Phosphate Sodium (DS)
Riboflavin Tetrabutyrate (DS)
CCCCoooolllloooorrrr rrrreeeetttteeeennnnttttiiiioooonnnn aaaaggggeeeennnnttttssss
Ferrous Sulfate (DS)
DDDDiiiieeeettttaaaarrrryyyy ssssuuuupppppppplllleeeemmmmeeeennnnttttssss
Amino acids
DL-Alanine (FT)
L-Arginine L-Glutamate (FT)
L-Glutamic Acid (FT)
Glycine (FT)
L-Histidine Monohydrochloride (FT)
L-Isoleucine (FT)
L-Lysine L-Aspartate (FT)
L-Lysine L-Glutamate (FT)
L-Lysine Monohydrochloride (FT)
D-Methionine (FT)
L-Methionine (FT)
Monosodium L-Aspartate (FT)
Monosodium L-Glutamate (FT)
L-Phenylalanine (FT)
L-Theanine (FT)
DL-Threonine (FT)
L-Threonine (FT)
DL-Tryptophan (FT)
L-Tryptophan (FT)
L-Valine (FT)
Minerals
Ferric Ammonium Citrate
Ferric Chloride
Ferric Citrate
Ferric Pyrophosphate
Ferrous Sulfate (Crystal) (CD)
Iron Lactate
Sodium Ferrous Citrate
Vitamins
L-Ascorbic Acid (AO, QI, RA)
L-Ascorbyl Palmitate (AO)
L-Ascorbyl Stearate (AO)
Bisbentiamine
β-Carotene (COL)
Cholecalciferol
Dibenzoyl Thiamine
Dibenzoyl Thiamine Hydrochloride
Ergocalciferol
Folic Acid
Methyl Hesperidin
Pyridoxine Hydrochloride
Riboflavin (COL)
Riboflavin 5'-Phosphate Sodium (COL)
Riboflavin Tetrabutyrate (COL)
Sodium L-Ascorbate (AO, QI)
Sodium Pantothenate
Thiamine Dicetylsulfate
Thiamine Dilaurylsulfate
Thiamine Hydrochloride
Thiamine Mononitrate
Thiamine Naphthalene-1,5-Disulfonate
Thiamine Thiocyanate
Vitamin A
Vitamin A Esters of Fatty Esters
EEEEmmmmuuuullllssssiiiiffffiiiieeeerrrrssss
- 174 -
Glycerol Esters of Fatty Acids (CB)
Propylene Glycol Esters of Fatty Acids (CB)
Sorbitan Esters of Fatty Acids (CB)
Sucrose Esters of Fatty Acids (CB)
EEEEmmmmuuuullllssssiiiiffffiiiieeeerrrrssss ((((ffffoooorrrr uuuusssseeee iiiinnnn pppprrrroooocccceeeesssssssseeeedddd cccchhhheeeeeeeesssseeee,,,, cccchhhheeeeeeeesssseeee ffffoooooooodddd,,,, aaaannnndddd ffffoooooooodddd ffffrrrroooommmm pppprrrroooocccceeeesssssssseeeedddd cccchhhheeeeeeeesssseeee))))
Ammonium Dihydrogen Phosphate (YN, FE)
Diammonium Hydrogen Phosphate (YN, FE)
Dipotassium Hydrogen Phosphate (KA, RA, AR, FT)
Disodium Dihydrogen Pyrophosphate (KA)
Disodium Hydrogen Phosphate (KA, RA, AR, FT)
Potassium Dihydrogen Phosphate (KA, FT, AR, RA)
Potassium Gluconate (AR, FA, FT, HU, YN)
Potassium Metaphosphate (KA, BA, RA)
Potassium Polyphosphate (KA, BA, RA)
Potassium Pyrophosphate (KA, BA, RA)
Sodium Dihydrogen Phosphate (KA, RA, AR, FT)
Sodium Gluconate (AR, FA, FT, HU, YN)
Sodium Metaphosphate (KA, BA, RA)
Sodium Polyphosphate (KA, BA, RA)
Sodium Pyrophosphate (KA, BA, RA)
Trisodium Citrate (FA, FT, AR)
Trisodium Phosphate (KA, FT)
Tripotassium Phosphate (KA, FT)
FFFFoooooooodddd aaaacccciiiiddddssss
Acetic Acid (AR)
Adipic Acid (AR)
Carbon Dioxide (AR)
Citric Acid (AR, RA)
Disodium Succinate (AR, FT)
Disodium DL-Tartrate (AR, FT)
Disodium L-Tartrate (AR, FT)
Fumaric Acid (AR, RA)
Glacial Acetic Acid (AR)
Gluconic Acid (AR)
Glucono-δ-Lactone (AR, COA, RA)
Lactic Acid (AR, RA)
DL-Malic Acid (AR, RA)
Monopotassium Citrate (AR)
Monosodium Fumarate (AR, FT, RA)
Monosodium Succinate (AR, FT)
Phosphoric Acid (AR)
Potassium Gluconate (AR, EM, FT, HU, YN)
Sodium Acetate (AR, FT)
Sodium Gluconate (AR, EM, FT, HU, YN)
Sodium Lactate (AR, FT)
Sodium DL-Malate (AR, FT, RA)
Succinic Acid (AR, FT)
DL-Tartaric Acid (AR, FT)
L-Tartaric Acid (AR, FT)
Tripotassium Citrate (AR)
Trisodium Citrate (AR, EM, FT)
FFFFeeeerrrrmmmmeeeennnnttttaaaattttiiiioooonnnn aaaaiiiiddddssss
Ammonium Dihydrogen Phosphate (YN)
Ammonium Sulfate (YN)
Diammonium Hydrogen Phosphate (YN, EM)
Magnesium Sulfate (COA)
FFFFllllaaaavvvvoooorrrriiiinnnnggggssss ffffoooorrrr ttttaaaasssstttteeee----rrrreeeellllaaaatttteeeedddd ppppuuuurrrrppppoooosssseeee,,,, CCCCHHHHOOOOUUUUMMMMIIIIRRRRYYYYOOOOUUUU,,,, eeeexxxxcccclllluuuuddddiiiinnnngggg sssswwwweeeeeeeetttteeeennnneeeerrrrssss aaaannnndddd ffffoooooooodddd aaaacccciiiiddddssss Amino acids
DL-Alanine (DS)
L-Arginine L-Glutamate (DS)
L-Glutamic Acid (DS)
Glycine (DS)
- 175 -
L-Histidine Monohydrochloride (DS)
L-Isoleucine (DS)
L-Lysine L-Aspartate (DS)
L-Lysine L-Glutamate (DS)
L-Lysine Monohydrochloride (DS)
DL-Methionine (DS)
L-Methionine (DS)
Monomagnesium Di-L-Glutamate
Monopotassium L-Glutamate (DS)
Monosodium L-Aspartate (DS)
Monosodium L-Glutamate (DS)
L-Phenylalanine (DS)
L-Theanine (DS)
DL-Threonine (DS)
L-Threonine (DS)
DL-Tryptophan (DS)
L-Tryptophan (DS)
L-Valine (DS)
Inorganic salts
Dipotassium Hydrogen Phosphate (AR, RA)
Disodium Hydrogen Phosphate (AR, RA, EM, KA)
Potassium Chloride
Potassium Dihydrogen Phosphate (KA, RA, AR, EM)
Sodium Dihydrogen Phosphate (AR, RA, KA, EM)
Tripotassium Phosphate (EM, KA)
Trisodium Phosphate (EM, KA)
Nucleotides
Calcium 5'-Ribonucleotide
Disodium 5'-Cytidylate
Disodium 5'-Guanylate
Disodium 5'-Inosinate
Disodium 5'-Ribonucleotide
Disodium 5'-Uridylate
Organic acids
Disodium Succinate (FA, AR)
Disodium DL-Tartrate (FA, AR)
Disodium L-Tartrate (FA, AR)
Monopotassium Citrate (FA)
Monosodium Fumarate (FA, AR)
Monosodium Succinate (FA, AR)
Potassium DL-Bitartrate (AR, RA)
Potassium L-Bitartrate (AR, RA)
Potassium Gluconate (AR, EM, FA, HU, YN)
Sodium Acetate (FA, AR)
Sodium Gluconate (AR, EM, FA, HU, YN)
Sodium Lactate (FA, AR)
Sodium DL-Malate (FA, AR)
Succinic Acid (FA, AR)
Tripotassium Citrate (FA)
Trisodium Citrate (FA, EM, AR)
HHHHuuuummmmeeeeccccttttaaaannnntttt
Potassium Gluconate (AR, EM, FA, FT, YN)
Sodium Gluconate (AR, EM, FA, FT, YN)
D-Sorbitol (SW, PC)
KKKKAAAANNNNSSSSUUUUIIII,,,, aaaallllkkkkaaaalllliiiinnnneeee aaaaggggeeeennnnttttssss ffffoooorrrr pppprrrreeeeppppaaaarrrraaaattttiiiioooonnnn ooooffff CCCChhhhiiiinnnneeeesssseeee nnnnooooooooddddlllleeeessss
Dipotassium Hydrogen Phosphate (EM, RA, AR, FT)
Disodium Dihydrogen Pyrophosphate (BA. EM, RA, AR)
Disodium Hydrogen Phosphate (AR, EM, RA, FT)
Potassium Carbonate (Anhydrous) (AR, RA, YN)
Potassium Dihydrogen Phosphate (EM, RA AR, FT)
Potassium Metaphosphate (BA, EM, RA)
Potassium Polyphosphate (BA, EM, RA)
Potassium Pyrophosphate (BA, EM, RA)
Sodium Bicarbonate (AR, RA)
- 176 -
Sodium Carbonate (AR, RA)
Sodium Dihydrogen Phosphate (AR, EM, RA, FT)
Sodium Metaphosphate (BA, EM, RA)
Sodium Polyphosphate (BA, EM, RA)
Sodium Pyrophosphate (BA, EM, RA)
Tripotassium Phosphate (EM, FT)
Trisodium Phosphate (AR, EM, FT)
PPPPaaaasssstttteeeeuuuurrrriiiizzzziiiinnnngggg AAAAggggeeeennnntttt
High-Test Hypochlorite
PPPPrrrroooocccceeeessssssssiiiinnnngggg aaaaiiiiddddssss
Ammonia
Magnesium Chloride (YN, COA)
Sodium Caseinate
Sodium Sulfate
PPPPllllaaaassssttttiiiicccciiiizzzzeeeerrrrssss ffffoooorrrr cccchhhheeeewwwwiiiinnnngggg gggguuuummmm
Glycerol D-Sorbitol (SW, HU)
QQQQuuuuaaaalllliiiittttyyyy IIIImmmmpppprrrroooovvvveeeerrrr
L-Ascorbic Acid (DS, AO, RA) Sodium L-Ascorbate (DS, AO)
RRRRaaaaiiiissssiiiinnnngggg aaaaggggeeeennnnttttssss
Adipic Acid (FA, AR)
Ammonium Bicarbonate
Ammonium Carbonate (YN)
Ammonium Chloride (YN)
L-Ascorbic Acid (DS, AO, QI)
Citric Acid (FA, AR)
Dipotassium Hydrogen Phosphate (AR, FT, KA, EM)
Disodium Dihydrogen Pyrophosphate (BA, KA, EM, AR)
Disodium Hydrogen Phosphate (AR, FT, KA, EM)
Fumaric Acid (FA, AR)
Glucono-δ-Lactone (COA, FA, AR)
Lactic Acid (FA. AR)
DL-Malic Acid (FA. AR)
Monosodium Fumarate (FA, AR, FT)
Potassium Carbonate (Anhydrous) (AR, KA. YN)
Potassium Dihydrogen Phosphate (AR, FT, KA, EM)
Potassium DL-Bitartrate (AR, FT)
Potassium L-Bitartrate (AR, FT)
Potassium Metaphosphate (BA, KA, EM)
Potassium Polyphosphate (BA, KA. EM)
Potassium Pyrophosphate (BA, KA. EM)
Sodium Bicarbonate (AR, KA)
Sodium Carbonate (AR, KA)
Sodium Dihydrogen Phosphate (AR, FT, KA, EM)
Sodium DL-Malate (FA, FT, AR)
Sodium Metaphosphate (BA, KA, EM)
Sodium Polyphosphate (BA, KA, EM)
Sodium Pyrophosphate (BA, KA, EM)
DL-Tartaric Acid (FA, AR)
L-Tartaric Acid (FA, AR)
SSSSwwwweeeeeeeetttteeeennnneeeerrrrssss
Aspartame
D-Sorbitol (PC, HU)
Xylitol
- 177 -
TTTThhhhiiiicccckkkkeeeennnneeeerrrr ((((SSSSttttaaaabbbbiiiilllliiiizzzzeeeerrrr oooorrrr ggggeeeelllllllliiiinnnngggg aaaaggggeeeennnntttt))))
Sodium Alginate
YYYYeeeeaaaasssstttt nnnnuuuuttttrrrriiiieeeennnnttttssss
Ammonium Carbonate (RA)
Ammonium Chloride (RA)
Ammonium Dihydrogen Phosphate (FE, EM)
Ammonium Sulfate (FE)
Diammonium Hydrogen Phosphate (FE, EM)
Magnesium Chloride (COA, PA)
Magnesium Sulfate (COA)
Potassium Carbonate (Anhydrous) (AR, KA, RA)
Potassium Gluconate (AR, EM, FA, FT, HU)
Sodium Gluconate (AR, EM, FA, FT, HU)
MMMMeeeeaaaannnniiiinnnngggg ooooffff ppppaaaarrrreeeennnntttthhhheeeettttiiiiccccaaaallll aaaabbbbbbbbrrrreeeevvvviiiiaaaatttteeeedddd nnnnaaaammmmeeeessss
AO : Antioxidant
AR : Acidity regulator
BA : Binding agent
CB : Chewing gum bases
CD : Color developer (Color fixative)
COA : Coagulant for TOFU, soybean curd
COL : Color
CR : Color retention agent
DS : Dietary supplement
EM : Emulsifier
FA : Food acid
FE : Fermentation aid
FT : CHOUMIRYOU, flavoring for taste-related purpose, excluding sweeteners and food acids
HU : Humectant
KA : KANSUI, alkaline agent for the preparation of Chinese noodles
PA : Processing aid
PC : Plasticizer for chewing gum
QI : Quality improver
RA : Raising agent (baking powder)
SW : Sweetener
YN : Yeast nutrient
- 178 -
6. Existing Food Additives
The following is the List of Existing Food Additives published by the Ministry of Health and Welfare on April 16. 1996. Any food additive appearing in the list, and any food or preparation containing such food additive, are not subject to the provisions of Article 6 of the Food Sanitation Law as interim measures in the amendments to the law. Therefore, sale, or manufacture, importation, use, etc. for sale of such food additive, etc. continues to be permitted.
Notes: 1) The following list is arranged in alphabetical order for the convenience of readers. Numbers in parentheses indicate numbers of the original Japanese list. 2) Natural flavoring agents, and substances generally provided as food and used as food additives are not subject to the provisions of Article 6. Therefore, they do not appear in the list.
Absinth extract (316) A substance composed mainly of sesquiterpenes obtained from the whole absinth grass.
α-Acetolactate decarboxylase (16)
N-Acetylglucosamine (15)
Achromopeptidase (8)
Acid clay (199)
Acid phosphatase (200)
Actinidine (6)
Activated acid clay (89)
Active carbon(88) A substance obtained by carbonizing and activating carbon-containing substances.
Acylase (9)
5'-Adenylic acid (18)
Aeromonas gum (2) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Aeromonas.
Agarase (5)
Agrobacterium succinoglycan (7) A substance composed mainly of succinoglycan obtained from the cultured solution of bacteria belonging to Agrobacterium.
L-Alanine (25)
Alginate lyase (32)
Alginic acid (31)
Alkanet colour (29) A substance composed mainly of alkanin obtained from alkanet roots.
Almond gum [Cedo gum] (24)
A substance composed mainly of polysaccharides obtained from the secretion of almond trees.
Aloe extract (116) A substance composed mainly of polysaccharides obtained from the leaves of KIDACHI-AROE (Aloe arborescens MILL.).
Aloe vera extract (34) A substance composed mainly of polysaccharides obtained from aloe leaves.
Aluminium (33)
Amino acid-sugar reaction product (262) A substance obtained by heating the mixture of amino acids and monosaccharides.
Aminopeptidase (21)
α-Amylase (22)
β-Amylase (23)
Annatto extract (19) A substance composed mainly of norbixin and bixin obtained from the seed coats of annatto.
Anthocyanase (35)
Arabino galactan (27)
L-Arabinose (28)
L-Arginine (30)
Artemisia sphaerocephala seed gum (198) A substance composed mainly of polysaccharides obtained from the seed coats of SABAKU-YOMOGI (Artemisia sphaerocephala KRASCH).
Ascorbate oxidase (10)
L-Asparagine (11)
L-Aspartic acid (12)
- 179 -
Aspergillus terreus extract (13) A substance composed mainly of polyhydroxy cyclic compounds obtained from the cultured solution of mould belonging to Aspergillus terreus.
Aspergillus terreus glycoprotein (14) A substance composed mainly of glycoprotein obtained from the cultured solution of mould belonging to Aspergillus terreus.
Aureobasidium cultured solution (1) A substance composed mainly of β-1,3-1,6-glucan obtained from the cultured solution of yeast belonging to Aureobasidium.
Azotobacter vinelandii gum (17) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Azotobacter vinelandii.
Bacillus natto gum (308) A substance composed mainly of polyglutamic acid obtained from the cultured solution of bacteria belonging to Bacillus natto.
Balata (335) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of balata trees .
Bamboo grass colour (196) A substance composed mainly of chlorophyll obtained from the leaves of bamboo grass.
Barley husk extract (67) A substance composed mainly of hemicellulose obtained from barley husks.
Beeswax (431) A substance composed mainly of myricyl palmitate obtained from honeycomb.
Beet red (344) A substance composed mainly of betanin and isobetanin obtained from beet roots.
Beet saponin (343) A substance composed mainly of saponins obtained from beets.
Bentonite (408)
Benzoin gum (407) A substance obtained from the secretion of ANSOKU-KO-NO-KI trees (Styrax benzoin DRY.), excluding No. 53 Japanese styrax benzoin extract.
Betaine (392)
Betel nut extract (352) A substance obtained by extraction from betel seeds.
Blueberry leaf extract (371) A substance composed mainly of flavonoids obtained from the leaves of high bush blueberry or low sweet blueberry.
Bone carbon black (184) A substance composed mainly of carbon obtained by carbonizing bones.
Bone charcoal (183) A substance composed mainly of carbon powder and calcium phosphate obtained from bovine bones.
Borapet (416) A substance composed mainly of borapeto-sides obtained from the stems of borapet (Tinospora tuberculata).
Brazilian licorice extract (368) A substance composed mainly of peliandorin obtained from Brazilian licorice roots.
Bromelain (377)
Buckwheat ash extract (247) A substance obtained by extraction from the ashes of buckwheat stems or leaves.
Butane (364)
Cacao carbon black (82) A substance composed mainly of carbon obtained from the seed coats of cacao beans.
Cacao colour (81) A substance composed mainly of polymers of anthocyanins obtained from cacao beans.
Caffeine (extract) (94) A substance composed mainly of caffeine obtained from coffee beans or tea leaves.
Calcinated calcium (218) A substance composed mainly of calcium compounds obtained by calcinating sea urchin shells, shells, coral. whey, bones or eggshells.
Candelilla wax (112) A substance composed mainly of hentriacontane obtained from candelilla stems.
Cane wax (197) A substance composed mainly of myricyl palmitate obtained from cane stems.
Capsicum water-soluble extract (287) A substance composed mainly of water-soluble substances obtained by extraction from capsicum fruits.
Caramel I (plain) (99) A substance obtained by heat-treating food-grade carbohydrates including starch-
- 180 -
hydrolysates , molasses or saccharides, excluding No. 100 Caramel II , No. 101 Caramel III and No. 102 Caramel IV.
Caramel II (caustic sulfite process) (100) A Substance obtained by adding sulfite compounds to, and heat-treating, food-grade carbohydrates including starch-hydrolysates, molasses or saccharides, excluding No. 102 Caramel IV.
Caramel III (ammonia process) (101) A substance obtained by adding ammonium compounds to, and heat-treating, food-grade carbohydrates including starch-hydrolysates, molasses or saccharides, excluding No. 102 Caramel IV.
Caramel IV (sulfite ammonia process) (102) A substance obtained by adding sulfite compounds and ammonium compounds to, and heat-treating, food-grade carbohydrates including starch-hydrolysates, molasses or saccharides.
Carboxypeptidase (105)
Carnauba wax [Brazil wax] (104) A substance composed mainly of ceryl hydroxycerotate obtained from the leaves of carnauba trees.
Carob bean gum [Locust bean gum] (107) A substance obtained by grinding, or dissolving and precipitating the seed albumens of locust beans.
Carob germ colour (106) A substance obtained by grinding the seed germs of locust beans.
Carrageenan (95) A substance composed mainly of ι-canageenan, κ-carrageenan and λ-carrageenan obtained from the whole algae of IBARA-NORI (Hypneaceae Hypnea), KIRINSAI (Solieriacea Eucheuma), GINNAN-SOU (Gingartinaceae Iridaea), SUGI-NORI (Gingartinaceae Gigartina), or TSUNOMATA(Gingartinaceae Chondrus).
Carrot carotene (321) A substance composed mainly of carotene obtained from carrot roots.
Carthamus red (396) A substance composed mainly of carthamin obtained from safflower flowers.
Carthamus yellow (397) A substance composed mainly of safflower yellows obtained from safflower flowers.
Cassia gum (85) A substance composed mainly of polysaccharides obtained by grinding the seeds of EBISU-GUSA-MODOKI (Cassia tora LINN.).
Catalase (87)
Catechin (91)
Cellulase (244)
Charcoal (446) A substance obtained by carbonizing bamboo or wood.
Chicle [Chiquibul, Crown gum, Nispero] (266) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of sapodilla trees.
Chilte (271) A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL).
Chinese bayberry extract (454) A substance obtained by extraction from the fruits bark, or leaves of Chinese bayberry.
Chitin (118)
Chitinase (117)
Chitosan (120)
Chitosanase (119)
Chlorophyll (158)
Chlorophylline (157)
Cholesterol (288) A substance composed mainly of cholesterol obtained from fish oil or lanolin (referring to No. 463 Lanolin).
Citrus seed extract (429) A substance composed mainly of flavonoids and limonoids obtained from the seeds of UNSHU-MIKAN (Citrus unshiu MARCOV.).
Clove extract (156) A substance composed mainly of eugenol obtained from the buds, leaves or flowers of clove.
Cobalt (187)
Cochineal extract [Carminic acid] (182) A substance composed mainly of carminic acid obtained from cochineal insects.
Coffee bean extract (310) A substance composed mainly of chlorogenic acid and polyphenols obtained from coffee beans.
- 181 -
Copaiba balsam (185) A substance composed mainly of copaibanic acid obtained from the secretion of copaiba balsam.
Copal resin (186) A substance composed mainly of agathenedicarboxylic acid obtained from the secretion of copal trees.
Copper (285)
Corn colour (289) A substance composed mainly of zeaxanthin obtained from corn seeds.
Crayfish colour (93) A substance composed mainly of astaxanthin obtained from crayfish shells or eyes.
Cristobalite (140)
Crude magnesium chloride (sea water) (246) A substance composed mainly of magnesium chloride obtained by separating potassium chloride and sodium chloride from sea water.
Crude potassium chloride (sea water) (245) A substance composed mainly of potassium chloride obtained by separating sodium chloride from sea water.
Curculin (143)
Curdlan (92) A substance composed mainly of β-1, 3-glucans obtained from the cultured solution of bacteria belonging to Agrobacterium or Alcaligenes.
Cyanocobalamin [Vitamin B12] (204)
Cyclodextrin (209)
Cyclodextrin glucanotransferase (210)
L-Cystine (212)
5'-Cytidylic acid (215)
Dammar resin (265) A substance composed mainly of polysaccharides obtained from the secretion of dammar trees.
5'-Deaminase (275)
Depolymerized natural rubber (276) A substance composed mainly of polyisoprenes obtained by decomposing the secretion of para rubber trees.
Dextran (279)
Dextranase (278)
Diatomaceous earth (161)
Dokudami extract (290)
A substance composed mainly of isoquercitrin obtained from the leaves of DOKUDAMI (Houttuynia cordata THUNB.).
Dropwort extract (242) A substance obtained by extraction from dropwort rhizomes.
Dunaliella carotene (281) A substance composed mainly of β-carotene obtained from the whole alga of dunaliella.
Edible canna extract (222) A substance composed mainly of flavonoids obtained from canna roots, stems or leaves.
Elastase (57)
Elemi resin (59) A substance composed mainly of β-amyrin obtained from the secretion of elemi trees.
Ellagic acid (56)
Endomaltohexaohydrolase (64)
Endomaltopentaohydrolase (65)
Enju saponin (60) A substance composed mainly of saponins obtained from the buds or flowers of Japanese pagoda trees.
Enterobacter gum (62) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Enterobacter nichidenii.
Enterobacter simanus gum (63) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Enterobacter simanus.
Enzymatically decomposed apple extract (178) A substance composed mainly of catechins and chlorogenic acid obtained by enzymatically decomposing apple fruits.
Enzymatically decomposed lecithin (179) A substance composed mainly of phosphatidic acid and lysolecithin obtained from vegetable lecithin (referring to No. 221 Vegetable lecithin) or yolk lecithin (referring to No. 466 Yolk lecithin).
Enzymatically decomposed rice bran (193) A substance composed mainly of phytic acid and peptides obtained from dewaxed rice bran.
Enzymatically decomposed rutin (475) A substance composed mainly of isoquercitrin obtained from rutin (extract) (referring to
- 182 -
No. 476 Rutin (extract)).
Enzymatically hydrolyzed coix extract (177) A substance obtained by enzymatically hydrolyzing the seeds of Job's tears (Coix lacryma-jobi var. ma-yuen STAPF).
Enzymatically hydrolyzed guar gum (128) A substance composed mainly of polysaccharides obtained by grinding and hydrolyzing guar seeds.
Enzymatically hydrolyzed licorice extract (176)
A substance composed mainly of glycyrrhetinic acid-3-glucuronide obtained by enzymatically hydrolyzing a licorice extract (referring to No. 110 Licorice extract).
Enzymatically modified hesperidin (173) A substance obtained by adding glucose to hesperidin (referring to No. 390 hesperidin) using cyclodextrin glucosyl transferase.
Enzymatically modified isoquercitrin (168) A substance composed mainly of α-glucosylquercetin obtained from enzymatically decomposed rutin (referring to No. 475 Ezymatically decomposed rutin).
Enzymatically modified lecithin (175) A substance composed mainly of phosphatidylglycerol obtained from vegetable lecithin (referring to No. 221 Vegetable lecithin) or yolk lecithin (referring to No. 466 Yolk lecithin).
Enzymatically modified licorice extract (169) A substance composed mainly of α-glucosylglycyrrhizic acids obtained by adding glucose to a licorice extract (referring to No. 110 Licorice extract) using cyclodextrin glucosyl transferase.
Enzymatically modified naringin (172) A substance composed mainly of α-glucosylnaringin obtained from naringin (referring to No. 313 Naringin).
Enzymatically modified rutin (extract) (174) A substance composed mainly of α-glucosylrutin obtained from rutin (extract) (referring to No. 476 Rutin (extract)).
Enzymatically modified soybean saponin (170) A substance obtained by adding glucose to soybean saponins (referring to No. 251 Soybean saponin) using cyclodextrin glucosyl transferase.
Enzymatically modified tea extract (171) A substance obtained by adding glucose to a
tea extract (referring to No. 270 Tea extract) using cyclodextrin glucosyl transferase.
Erwinia mitsuensis gum (58) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Erwinia mitsuensis.
Essential oil-removed fennel extract (233) A substance composed mainly of glucosyl sinapiralcohol obtained from fennel seeds.
Esterase (54)
Eucalyptus leaf extract (456) A substance composed mainly of β-diketones obtained from eucalyptus leaves.
Exomaltotetraohydrolase (52)
Ferritin (360)
Ferulic acid (361)
Ficin (356)
Fig leaf extract (40) A substance composed mainly of essential oils obtained from fig leaves.
Fir balsam (354) A substance composed mainly of α-and β-canadinolic acids obtained from the secretion of fir balsam trees.
Fish scale foil (123) A substance obtained by extraction from the epithelium of fish.
Forsythia extract (482) A substance composed mainly of phyllyrin obtained from forsythia fruits.
Fractionated lecithin [Cephalin, Lipoinositol] (379)
A substance composed mainly of sphingomyelin, phosphatidyl inositol, phosphatidyl ethanolamine and phosphatidyl choline obtained from vegetable lecithin (referring to No. 221 Vegetable lecithin) or yolk lecithin (referring to No. 466 Yolk lecithin).
Fructosyl transferase (369)
Fructosyl transferase-treated stevia (370) A substance composed mainly of fructosylstevioside obtained from a stevia extract (referring to No. 226 Stevia extract].
L-Fucose (363)
Fukuronori extract (362) A substance composed mainly of
- 183 -
polysaccharides obtained from FUKURO-NORI (Gloiopeltis furcata POSTEL et RUPR).
Furcellaran (353) A substance composed mainly of polysaccharides obtained from the whole algae of furcellaria (Furcellaria astigiata HUD).
α-Galactosidase (96)
β-Galactosidase (Lactase) (97)
Gallic acid (414)
Garden balsam extract (409) A substance composed mainly of naphthoquinone obtained from the leaves of garden balsam.
Gardenia blue (134) A substance obtained by adding β-glucosidase to the mixture of iridoid glycosides obtained from gardenia fruits and protein-decomposed substances.
Gardenia red (135) A substance obtained by adding β-glucosidase to the mixture of ester-hydrolysates of iridoid glycosides obtained from gardenia fruits and protein-decomposed substances.
Gardenia yellow (136) A substance composed mainly of crocin and crocetin obtained from gardenia fruits .
Garlic extract (322) A substance composed mainly of allylsulfides obtained from garlic bulbs.
Gastric mucin (86) A substance composed mainly of mucopolysaccharides obtained from mammals' gastric mucosae.
Gellan gum (207) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Pseudomonas elodea.
Gentian root extract (164) A substance composed mainly of amarogentin and gentiopicroside obtained from gentian roots or rhizomes.
Gentian root extract (474) A substance composed mainly of gentisic acid obtained from gentian rhizomes.
Ginger extract (217) A substance composed mainly of shogaol and zingerol obtained from ginger rhizomes.
Glucanase (142)
Glucoamylase (144)
Glucosamine (145)
Glucose isomerase (150)
Glucose oxidase (151)
α-Glucosidase (146)
β-Glucosidase (147)
α-Glucosyltransferase [4-α- Glucanotransferase, 6-α- Glucanotransferase] (148)
α-Glucosyltransferase-treated stevia (149) A substance composed mainly of α-glucosylsteviosides obtained from a stevia extract (referring to No. 227 Stevia extract).
Glutaminase (152)
L-Glutamine (153)
Gold (125)
Granite porphyry (84)
Grape seed extract (367) A substance composed mainly of proanthocyanidins obtained from the seeds of American grapes/grapes.
Grape skin colour [Grape skin extract] (365) A substance composed mainly of anthocyanins obtained from the pericarps of American grapes/ grapes.
Grape skin-derived substance (366) A substance composed mainly of polyphenols obtained from the pericarps of American grapes/ grapes.
Grapefruit seed extract (154) A substance composed mainly of fatty acids and flavonoids obtained from grapefruit seeds.
Green tuff (141)
Guaiac resin (129) A substance composed mainly of guaiaconic acid, guaiaretic acid, and β-resin obtained from the trunks/branches of guaiacum trees.
Guaiac resin (extract) (130) A substance composed mainly of α- and β-guaiaconic acids obtained from the secretion of guaiacum trees.
Guar gum (127) A substance composed mainly of polysaccharides obtained from guar seeds, excluding No.128 Enzymatically hydrolyzed guar gum.
- 184 -
Guayle (131) A substance composed mainly of polyisoprenes obtained from the trunks/branches of guayule trees.
Gum Arabic [Arabic gum. Acacia gum] (26) A substance composed mainly of polysaccharides obtained from the secretion of acacia trees.
Gum ghatti (90) A substance composed mainly of polysaccharides obtained from the secretion of ghatti trees (Anogeissus latifolia WALL.).
Gutta hang kang (138) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of gutta hang kang trees (Palaquium leiocarpum BOERL.).
Gutta katiau (137) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of gutta katiau trees (Palaquium ganua moteleyana CLARKE.).
Gutta percha (139) A substance composed mainly of polyisoprenes obtained from the secretion of gutta percha trees (Palaquium gutta BURCK.).
Hachiku extract (328) A substance composed mainly of 2,6-dimethoxy-1,4-benzoquinone obtained from the skins of HACHIKU bamboo (Phyllostachys nigra MUNRO var. henonis STAPF).
Haematococcus algae colour (403) A substance composed mainly of astaxanthin obtained from the whole alga of haemato-coccus (Haematococcus C.A.AGARCH).
Hego-Ginkgo leaf extract (388) A substance obtained by extraction from the leaves of HEGO (Cyathea fauriei COPEL.) and ginkgo.
Helium (406)
Heme iron (405)
Hemicellulase (404)
Heptane (401)
Hesperetin (391)
Hesperidin (390)
Hesperidinase (389)
Hexane (384)
Higher fatty acid (165)
A substance obtained by hydrolyzing animal or vegetable fats/oils or their hardened fats/oils.
Himematsutake extract (348) A substance obtained from the mycelium or fruit body of HIME-MATSUTAKE (Agaricus blazei MURR.) or its cultured solution.
L-Histidine (342)
Hokosshi extract (411) A substance composed mainly of bakuchiol obtained from the seeds of HOKOSSHI (Psoralea corylifolia O.KZE.).
Hollyhock flower extract [Gossypetin] (3) A substance composed mainly of gossypetin obtained from the petals of short staple American cotton.
Horseradish extract (234) A substance composed mainly of isothiocyanates obtained from horseradish roots.
Hyaluronic acid (338)
Hydrogen (224)
L-Hydroxyproline (345)
Inositol (44)
Inulinase (42)
Invertase (46)
Iron (280)
Iso-α-bitter acid (37) A substance composed mainly of isohumulones obtained from hop flowers.
Isoamylase (36)
Isodonis extract (339) A substance composed mainly of enmein obtained from the stems or leaves of HIKIOKOSHI (Isodon japonicus HARA).
Isomaltodextranase (38)
Itaconic acid (39)
Jamaica quassia extract (216) A substance composed mainly of quassin and neoquassin obtained from the trunks/branches or bark of Jamaica quassia trees.
Japan wax (447) A substance composed mainly of glycerol palmitate obtained from the fruits of Japanese wax trees (Rhus succedanea LINNE).
Japanese persimmon colour (83) A substance composed mainly of flavonoids
- 185 -
obtained from Japanese persimmon fruits.
Japanese styrax benzoin extract (53) A substance composed mainly of benzoic acid obtained from the secretion of ANSOKU-KO-NO-KI trees (Styrax benzoin DRY.).
Jelutong (208) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of jelutong trees.
Jojoba wax (415) A substance composed mainly of icosenyl icosenate obtained from jojoba fruits.
Kaoliang colour (181) A substance composed mainly of apigeninidin and luteolinidin obtained from kaoliang seeds.
Kaolin (80)
Karaya gum (103) A substance composed mainly of polysaccharides obtained from the secretion of KARAYA trees (Sterculia urens ROXB.) or silk cotton trees (Cochlospermum gossypium A. P. Decandolle).
Kauri gum (79) A substance composed mainly of agathenecarboxylic acid obtained from the secretion of kauri trees.
Kawaratake extract (108) A substance obtained from the mycelium or fruit body of KAWARA-TAKE (Coriolus versicolor QUEL.) or its cultured solution.
α-Ketoglutaric acid (extract) (163) A substance composed mainly of α-ketoglutaric acid obtained from the cultured solution of bacteria belonging to Corynebacterium, Bacillus, or Brevibacterium.
Kojic acid (166)
Kooroo colour [Matsudai colour] (155) A substance obtained by extraction from the roots of SOMEMONO-IMO (Dioscorea matsudai HAYATA).
Krill colour (68) A substance composed mainly of astaxanthin obtained from krill shells or eyes.
Kusagi colour (133) A substance composed mainly of trichotomine obtained from the fruits of KUSAGI (Clerodendron trichotomum THUNB.).
Lac colour (462) A substance composed mainly of laccaic acids obtained from the secretion of lac scale
insects (Laccifer lacca KERR).
Lactoferrin concentrates (461) A substance composed mainly of lactoferrin obtained from mammals' milk.
Lactoperoxidase (460)
Lanolin (463) A substance composed mainly of esters of higher alcohols and α-hydroxylic acids obtained from waxy substances bearing the surface of sheep wool.
Leche de vaca (479) A substance composed mainly of esters of amyrin obtained from the secretion of leche de vaca trees (Brosimum utile (H.B.K.) PITT.).
Lemon peel extract (481) A substance composed mainly of geraniol and citral obtained from lemon peels.
L-Leucine (484)
Levan (480) A substance composed mainly of polysacchartdes obtained from the cultured solution of bacteria belonging to Bacillus subtilis.
Licorice extract (110) A substance composed mainly of glycyrrhizic acid obtained from the roots or rhizomes of Chinese licorice, Xinjiang licorice or licorice.
Licorice oil extract (111) A substance composed mainly of flavonoids obtained from the roots or rhizomes of Chinese licorice, Xinjiang licorice or licorice.
Linseed gum [Linseed extract] (20) A substance composed mainly of polysaccharides obtained from linseeds.
Linter cellulose (473) A substance composed mainly of cellulose obtained from cotton single pilus.
Lipase (469)
Lipoxygenase (470)
Liquid paraffin (472)
Logwood colour (485) A substance composed mainly of haematoxylin obtained from the heart wood of logwood.
L-Lysine (467)
Lysozyme (468)
Macrophomopsis gum (420)
- 186 -
A substance composed mainly of polysaccharides obtained from the cultured solution of microorganism belonging to Macrophomopsis.
Madake extract (422) A substance composed mainly of 2,6-dimethoxy-1 ,4-benzoquinone obtained from the stem skins of MADAKE bamboo (Phyllostachys bambusoides SIEB. et ZUCC.).
Madder colour (4) A substance composed mainly of alizarin and ruberythric acid obtained from madder roots.
Magnolia obovata extract (410) A substance composed mainly of magnolol obtained from the bark of magnolia trees.
Maltose phosphorylase (426)
Maltotriohydrolase (427)
Mannentake extract (478) A substance obtained by extraction from the mycelium or fruit body of MANNEN-TAKE (Ganoderma lucidum KARST.) or its cultured solution.
Marigold colour (425) A substance composed mainly of xanthophylls obtained from marigold flowers.
Massaranduba balata (424) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of massaranduba balata trees.
Massaranduba chocolate (423) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of massaranduba chocolate trees.
Mastic gum (421) A substance composed mainly of masticadienonic acid obtained from the secretion of mastic trees.
Melaleuca oil (441) A substance composed mainly of essential oil obtained from melaleuca leaves.
Menaquinone (extract) [Vitamin K2 (extract)]
(439) A substance composed mainly of menaquinone-4 obtained from the cultured solution of bacteria belonging to Arthrobacter.
Methylthioadenosine (438) A substance composed mainly of 5'-dehydroxy-5'-methylthioadenosine obtained from yeasts belonging to Saccharomyces.
Mevalonic acid (440)
Mevalonic acid (440)
Microcrystalline cellulose (340) A substance composed mainly of crystalline cellulose obtained from pulp.
Microcrystalline wax (419)
Microfibrillated cellulose (341) A substance composed mainly of cellulose obtained by microfibrillating pulp or cotton.
Milt protein (223) A substance composed mainly of basic proteins obtained from fish testes.
Miracle fruit extract (432) A substance composed mainly of miraculin obtained from miracle fruits.
Mixed tocopherols (430) A substance composed mainly of d-α-, d-β-, d- γ- and d-δ-tocopherols obtained from vegetable oils.
Monascus colour (394) A substance composed mainly of ankaflavin and monascolubrin obtained from the cultured solution of mould belonging to Monascus.
Monascus yellow (393) A substance composed mainly of xanthomonacins obtained from the cultured solution of mould belonging to Monascus.
Monellin (306) A substance composed mainly of monellin obtained from the fruits of dioscoreophyllum cumminsii (Dioscoreophyllurn cumminnsii DIELS).
Montan wax (453) A substance composed mainly of esters of fatty acids arid tetracosyl-triacontanyl alcohol or hexacosyltriacontanyl alcohol obtained from brown coal or lignite.
Morin (452)
Mousouchiku charcoal extract (443) A substance obtained by extraction from the carbonized stems of MOUSOU-CHIKU bamboo (Phyllostachys heterocycla MIITF.).
Mousouchiku dry distillate (442) A substance obtained by dry distillation from the stems of MOUSOU-CHIKU bamboo (Phyllostachys heterocycla MITF.).
Mousouchiku extract (444) A substance composed mainly of 2,6-dimethoxy-1 ,4-bezoquinone obtained from the stem skins of MOUSOU-CHIKU bamboo (Phyllostachys heterocycla MITF.).
- 187 -
Mulberry bark extract (159) A substance composed mainly of stilbene derivatives and flavonoids obtained from the rhizome skins of mulberry.
Muramidase (437)
Mustard extract (98) A substance composed mainly of allyl isothiocyanate obtained from Indian mustard seeds.
Myrrh (433) A substance obtained by extraction from the secretion of myrrh trees.
Naringin (313)
Naringinase (312)
Neuraminidase (323)
Nickel (318)
Niger gutta (315) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of niger gutta trees (Ficus platyphylla DELILE.).
Nitrilase (319)
Nitrogen (267)
Non-calcinated calcium (428) A substance composed mainly of calcium salts obtained by drying shells, pearl layers, coral, bones or eggshells.
Nordihydroguaiaretic acid (324)
Nystose (317)
Oil stuff seed wax (458) A substance composed mainly of ceryl cerotate obtained from sunflower seeds.
Olibanum (320) A substance composed mainly of α-and β-boswellic acids obtained from the secretion of olibanum trees.
Oligo-N-acetylglucosamine (72)
Oligogalacturonic acid (73)
Oligoglucosamine (74)
Onion colour (256) A substance composed mainly of quercetin obtained from onion bulbs.
Opopanax resin (71) A substance obtained by extraction from the secretion of opopanax trees.
Orange colour (77) A substance composed mainly of carotene and xanthophylls obtained from the fruits or
peels of AMA-DAIDAI (Citrus sinensis OSBECK).
Oregano extract (76) A substance composed mainly of carvacrol and thymol obtained from oregano leaves.
γ-Oryzanol (75) A substance composed mainly of both esters consisting of each combination of sterols and ferulic acid, and triterpene alcohols and ferulic acid obtained from rice bran or germ oil.
Oxygen (201)
Ozokerite (69)
Ozone (70)
Paffia extract (331) A substance composed mainly of ecdysteroids and saponins obtained from the roots of paffia (Paffia iresinoides SPRENGEL).
Palladium (334)
Palm oil carotene (332) A substance composed mainly of carotene obtained from oil palm fruits.
Pancreatin (837)
Papain (330)
Paprika colour [Paprika oleoresin] (286) A substance composed mainly of capsanthins obtained from capsicum fruits.
Paraffin wax (336)
Peach gum (451) A substance composed mainly of polysaccharides obtained from the secretion of peach trees.
Peanut colour (346) A substance obtained from peanut astringent skins.
Pecan nut colour (383) A substance composed mainly of flavonoids obtained from the pericarps or astringent skins of pecan nuts.
Pectin (386)
Pectin digests (387) A substance composed mainly of galacturonic acid obtained from pectin (referring to No. 386 Pectin).
Pectinase (385)
Pepper extract (399) A substance composed mainly of feruperines obtained from pepper fruits.
Pepsin (400)
- 188 -
Peptidase (402)
Perilla extract (213) A substance composed mainly of terpenoids obtained from perilla seeds or leaves.
Perlite (333)
Peroxidase (327)
Petroleum naphtha (309)
Phaffia colour (355) A substance composed mainly of astaxanthins obtained from the cultured solution of yeast belonging to Phaffia.
Phellodendron bark extract (122) A substance composed mainly of berberine obtained from the bark of phellodendron trees (Phellodendron amurense RUPR.).
Phosphodiesterase (412)
Phospholipase (413)
Phytase (357)
Phytic acid (358) A substance composed mainly of inositol hexaphosphate obtained from rice bran or corn seeds.
Phytin (extract) (359) A substance composed mainly of magnesium inositol hexaphosphate obtained from rice bran or corn seeds.
Pimento extract (349) A substance composed mainly of eugenol and thymol obtained from pimento fruits.
Platinum (329)
Polyfructan (inulin type) (43)
ε-Polylysine (418)
Polyphenol oxidase (417)
Powdered annatto (395) A substance composed mainly of norbixin and bixin obtained from annatto seeds.
Powdered bile (261) A substance composed mainly of cholic acid and desoxycholic acid obtained from bile.
Powdered cellulose (380) A substance composed mainly of cellulose obtained by decomposing pulp, excluding No. 340 Microcrystalline cellulose.
Powdered pulp (381) A substance composed mainly of cellulose and lignin obtained from bamboo or wood.
Powdered rice hulls (382) A substance composed mainly of cellulose
obtained from rice hulls.
Powdered stevia (228) A substance composed mainly of steviol glycosides obtained by grinding stevia leaves.
L-Proline (378)
Propane (375)
Propolis extract (376) A substance composed mainly of flavonoids obtained from honeycomb.
Protease (374)
Psyllium seed gum (195) A substance composed mainly of polysaccharides obtained from the seed coats of blond psyllium.
Pullulan (373)
Pullulanase (372)
Purple corn colour (435) A substance composed mainly of cyanidine-3-glucoside obtained from corn seeds.
Purple sweet potato colour (434) A substance composed mainly of cyanidine acylglucosides and peonidin acylglucosides obtained from the tuberous roots of sweet potatoes.
Purple yam colour (436) A substance composed mainly of cyanidine acylglucosides obtained from yam tuberous roots.
Quassia extract (314) A substance composed mainly of quassin obtained from the trunks/branches or bark of NIGAKI trees (Picrasma quassioides BENN.).
Quercetin (132)
Quicklime (232)
Quillaja extract (124) A substance composed mainly of saponins obtained from the bark of quillaia trees.
Rakanka extract (459) A substance composed mainly of mogulosides obtained from rakanka fruits.
Rape seed oil extract (307) A substance composed mainly of isoflavones obtained from rape seed oil.
Redbark cinchona extract (121) A substance composed mainly of quinidine, quinine and cinchonine obtained from the bark of redbark cinchona trees.
Rennet (483)
Resin of depolymerized natural rubber (191)
- 189 -
Resin of depolymerized natural rubber (191) A substance composed mainly of diterpenes, triterpenes and tetraterpenes obtained from rubber (referring to No. 190 Rubber).
L-Rhamnose (465)
Rhamsan gum (464) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Alcaligenes.
D-Ribose (471)
Rice bran oil extract (192) A substance composed mainly of ferulic acid obtained from rice bran oil.
Rice bran wax (194) A substance composed mainly of myricyl lignocerate obtained from rice bran oil.
Rice hull extract (450) A substance obtained by steam-distillation from rice hulls.
Rice straw ash extract (41) A substance obtained from the ashes of rice stems or leaves.
Roasted rice bran extract (325) A substance composed mainly of maltol obtained from roasted rice bran.
Roasted soybean extract (326) A substance composed mainly of maltol obtained from roasted soybean seeds.
Rosemary extract (488) A substance composed mainly of carnosic acid, carnosol and rosemanol obtained from rosemary leaves or flowers.
Rosidinha (486) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of rosidinha trees (Sideroxylon).
Rosin (487) A substance composed mainly of abietic acid obtained from the secretion of pine trees.
Rubber (190) A substance composed mainly of polyisoprenes obtained from the secretion of Pararubber trees, excluding No. 276 Depolymerized natural rubber.
Rumput roman extract (109) A substance composed mainly of capillin obtained from the whole grass of rumput roman.
Ruthenium (477)
Rutin (extract) (476) A substance composed mainly of rutin obtained from the whole grass of AZUKI (Azukia angularis OHWI), the buds or flowers of Japanese pagoda trees or the whole buckwheat grass.
Sage extract (239) A substance composed mainly of carnosic acid and phenolic diterpenes obtained from salvia leaves.
Sandalwood red (214) A substance composed mainly of santalin obtained from the trunks/branches of red sandalwood trees.
Sandarac resin (202) A substance composed mainly of sandaracopimaric acid obtained from the secretion of sandarac trees.
Sappan colour (225) A substance composed mainly of brazilin and brazilein obtained from the heartwood of sappan.
Sclero gum [Scleroglucan] (226) A substance composed mainly of polysaccharides obtained from the culture solution of microorganism belonging to Sclerotium glucanicum.
Seaweed ash extract (78) A substance composed mainly of potassium iodide obtained from the ashes of brown algae.
Sepiolite (241)
L-Serine (243)
Sesame seed oil unsaponified matter (188) A substance composed mainly of sesamolin obtained from sesame seeds.
Sesame straw ash extract (189) A substance obtained by extraction from the ashes of sesame stems or leaves.
Sesamol (238)
Sesamolin (237)
Sesbania gum (240) A substance composed mainly of polysaccharides obtained from sesbania seeds.
Shea nut colour (203) A substance obtained from the fruits or seed coats of shea.
Shellac (205) A substance composed mainly of esters of aleuritic acid and shellolic acid or jalaric acid, obtained from the secretion of scale insects.
- 190 -
Shellac wax (206) A substance composed mainly of wax obtained from the secretion of scale insects.
Shikon colour [Lithospermum root colour] (211)
A substance composed mainly of shikonin obtained from the roots of MURASAKI (Lithospermum erythrorhizon SIEBOLD et ZUCCARINI).
Shrimp colour (55) A substance composed mainly of astaxanthin obtained from shrimp shells or eyes.
Silver (126)
Smoke flavourings (160) A substance obtained by capturing the gas generated by burning sugar canes, bamboo, corn stalks or wood, or a substance obtained by dry distillation from such materials.
Sodium chloride-decreased brine (saline lake) (61)
A substance composed mainly of salts of alkaline metals or alkaline earth metals obtained by separating sodium chloride from saline lake water.
L-Sorbose (250)
Sorva [Leche caspi] (248) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of sorva trees.
Sorvinha (249) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of sorvinha trees (Couma utilis MUELL.).
Soybean ash extract (252) A substance obtained by extraction from soybean ashes.
Soybean extract (311) A substance obtained by concentrating the whey of soybean milk extracted from soybeans.
Soybean saponin (251) A substance composed mainly of saponins obtained from soybeans.
Spermaceti wax (162) A substance composed mainly of cetyl palmitate obtained from the brain of sperm whales.
Sphingolipid (231) A substance composed mainly of sphingosine derivatives obtained from bovine brains or
rice bran.
Spice extracts (167) Substances obtained by extraction or steam-distillation from hemp seeds, asafetida, ajowan, anise, angelica, fennel, turmeric, allspice, oregano, orange peel, Chinese pepper, cassia, chamomile, mustard, cardamon, curry leaves, licorice, caraway, gardenia, cumin, cress, clove, poppy seeds, caper, pepper, sesame seeds, coriander, sassafras, saffron, savory, salvia, Japanese pepper, perilla, cinnamon, shallot, juniperberry, ginger, star anise, spearmint, horseradish, celery, sorrel, thyme, onion, tamarind. tarragon, chive, chervil, dill, capsicum, nutmeg, wormwood, nigella, carrot, garlic, basil, parsley, mint, vanilla, paprika, hyssop, fenugreek, peppermint, horsemint, marjoram, MYOGA (Zingiber Mioga ROSC.), lavender, linden , lemongrass , lemonbalm, rose, rosemary, laurel or WASABI (Japanese horseradish), excluding No. 48 Turmeric oleoresin, No. 76 Oregano extract, No. 77 Orange colour, No. 98 Mustard extract, No. 110 Licorice extract, No. 111 Licorice oil extract, No. 136 Gardenia yellow, No. 156 Clove extract, No. 188 Sesame seed oil unsaponified matter, No. 213 Perilla extract, No. 217 Ginger extract, No. 233 Essential oil-removed fennel extract, No. 234 Horseradish extract, No. 239 Sage extract, No. 256 Onion colour, No. 257 Tamarind colour, No. 258 Tamarind seed gum, No. 264 Tannin (extract), No. 286 Paprika colour, No. 287 Capsicum water-soluble extract, No. 316 Absinth extract, No. 321 Carrot carotene, No. 322 Garlic extract, No. 399 Pepper extract, No. 488 Rosemary extract and No. 489 Wasabi extract.
Spirulina colour (230) A substance composed mainly of phycocyanin obtained from the whole alga of spirulina.
Stevia extract (227) A substance composed mainly of steviol glycosides obtained by extraction from stevia leaves.
Sunflower seed extract (347) A substance composed mainly of isochlorogenic acid and chlorogenic acid obtained from sunflower seeds.
Superoxide dismutase (229)
Sweet potato carotene (45) A substance composed mainly of carotene obtained from the tuberous roots of sweet
- 191 -
potatoes.
Talc (260)
Tamarind colour (257) A substance composed mainly of flavonoids obtained from tamarind seeds.
Tamarind seed gun (258) A substance composed mainly of polysaccharides obtained from tamarind seeds.
Tannase (263)
Tannin (extract) (264) A substance composed mainly of tannin and tannic acid obtained from Japanese persimmon fruits, chestnut astringent skins, Japanese gall, tamarind seed coats, angelica powder, nutgall or silver wattle bark.
Tara gum (259) A substance composed mainly of polysaccharides obtained from the seeds of tara trees (Caesalipinia spinosa MOL.) (O. KUNTZE).
Taurine (extract) (254) A substance composed mainly of taurine obtained from the viscera or meat of fish or mammals.
Tea dry distillate (268) A substance obtained by dry distillation from tea leaves.
Tea extract (270) A substance composed mainly of catechins obtained from tea leaves.
Tea seed saponin (269) A substance composed mainly of saponins obtained from tea seeds.
Tempeh extract (283) A substance composed mainly of genistein and daidzein obtained from the cultured solution of mould belonging to Rhizopus.
Tenryocha extract (284) A substance composed mainly of rubusoside obtained from the leaves of Rubus suavissimus (Rubus suavissimus S. Lee).
Thaumatin (253) A substance composed mainly of thaumatin obtained from the seeds of Thaumatococcus daniellii (Thaumatococcus daniellii BENTH.).
Theobromine (277)
Thujaplicin (extract) [Hinokitiol (extract)] (274)
A substance composed mainly of thujaplicins
obtained from the trunks/branches or roots of HIBA trees (Thujopsis dolabrata SIEB. et ZUCC.).
Timber ash (448) A substance obtained by ashing bamboo or wood.
Timber ash extract (449) A substance obtained by extraction from timber ashes (referring to No. 448 Timber ash).
d-α-Tocopherol (292)
d-γ-Tocopherol (293)
d-δ-Tocopherol (294)
Tocotrienol (291)
Tomato colour (295) A substance composed mainly of lycopene obtained from tomato fruits.
Tomato glucolipid (296) A substance composed mainly of triacylglucose obtained from the whole tomato grass.
Tororoaoi (305) A substance composed mainly of polysaccharides obtained from the roots of TORORO-AOI (Abelmoschus manihot MED.).
Tourmaline (282)
Tragacanth gum (297) A substance composed mainly of polysaccharides obtained from the secretion of tragacanth trees.
Transglucosidase (298)
Transglutaminase (299)
Trehalose (303)
Trehalose phosphorylase (304)
Triacanthos gum (300) A substance composed mainly of polysaccharides obtained from the seeds of triacanthos (Gleditschia triacanthos LINN.).
Triacylglycerol lipase (301)
Trypsin (302)
Tunu (273) A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of tunu trees (Castilla fallax COOK).
Turmeric oleoresin [Curcumin] (48) A substance composed mainly of curcumin
- 192 -
A substance composed mainly of curcumin obtained from turmeric rhizomes.
L-Tyrosine (272)
Udo extract (49) A substance composed of magnolol obtained from the stems or leaves of UDO (Aralia cordata THUNB.).
Urease (51)
Urucury wax (66) A substance composed mainly of mericyl cerotate obtained from the leaves of urucury (Attalea excelsa MART.).
Urushi wax (50) A substance composed mainly of glycerol palmitate obtained from the fruits of Japanese lacquer trees (Rhus verniciflua LINNE).
Vegetable carbon black (220) A substance composed mainly of carbon obtained by carbonizing plants.
Vegetable lecithin (221) A substance composed mainly of lecithin obtained from rape seeds or soybeans.
Vegetable oil soot colour (455) A substance composed mainly of carbon obtained by burning vegetable oils.
Vegetable sterol (219) A substance composed mainly of phytosterols obtained from oil seeds.
Venezuelan chicle (398) A substance composed mainly of amyrin acetate and polyisoprenes obtained from the secretion of Venezuelan chicle trees.
Vermiculite (351)
Wasabi extract (489) A substance composed mainly of isothiocyanate obtained from the rhizomes or leaves of WASABI (Wasabia japonica MATSUM.])
Water pepper extract (255)
A substance composed mainly of polygodial obtained from water pepper leaves.
Welan gum (47) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Alcaligenes.
Wood chip (445)A substance obtained by grinding the trunk/ branches of Siberian filbert or BUNA (Fagus crenata BLUME).
Xanthan gum (113) A substance composed mainly of polysaccharides obtained from the cultured solution of bacteria belonging to Xanthomonas.
Xanthomonas campestris protein [Ice nucleation protein, Ice nucleating protein] (350)
A substance composed mainly of proteins obtained from the cytoplasm of bacteria belonging to Xanthomonas campestris.
Xylanase (114)
D-Xylose (115)
Yeast cell wall (180) A substance composed mainly of polysaccharides obtained from the cell walls of yeast belonging to Saccharomyces.
Yolk lecithin (466) A substance composed mainly of lecithin obtained from egg yolk.
Yucca foam extract [Yucca joshua tree] (457) A substance composed mainly of saponins obtained from the whole grass of yucca joshua (Yucca arboresecenss TREL.) or yucca schidigera (Yucca schidigera ROEZL ex ORLGIES].
Zein (235) A substance composed mainly of vegetable proteins obtained from corn seeds.
Zeolite (236)
The additives listed in No. 1 through 489 do not include substances obtacausing chemical reactions, excluding decomposition, to elements or compounds using chemical means.
- 193 -
7777.... OOOOrrrriiiiggggiiiinnnn ooooffff NNNNaaaattttuuuurrrraaaallll FFFFllllaaaavvvvoooorrrriiiinnnngggg AAAAggggeeeennnnttttssss
Natural flavoring agent means additives, intended for use for flavoring food, which are substances obtained from animals or plants, or mixtures thereof.
Natural flavoring agent shall be declared by names of source substances or synonyms shown below, a letter of "flavoring agent" is required to be attached.
Agrimony
Ajowan
Akayajio
Akebia
Alfalfa
Alkanet
Allspice
Almond
Aloe
Amacha
Amachazuru
Amber
Ambergris
Ambrette
Amigasayuri
Amyris
Angelica
Angola weed
Angostura
Anise
Annatto
Anzutake, Chanterelle
Apple
Apple mint
Apricot
Areca nut, Betel nut
Aritaso
Arnica
Artemisia
Artichoke
Asafetida
Avens, Herb bennet
Avocado
Bamboo shoot
Banana
Barberry
Basikurumon
Basil
Bay
Beans
Bearberry
Beech
Bees wax
Benzoin
Bergamot
Bergamot mint
Betel
Betony
Birch
Biwa, Loquat
Black caraway, Nigella
Black tea
Blackberry
Blessed thistle
Blueberry
Boldo
Borage
Boronia
Bran
Breadfruit
Brown sugar
Bryonia
Buchu
Buckbeans
Buffaloberry
Bugle
Bunaharitake
Burdock
Burnet
Butter
Butter milk
Butter oil
Cacao
Cactus
Cade
Cajeput, Cajuput
Calabash nutmeg
Calamint
Calamondin
Calamus
Camellia
Camomile
Camphor tree
Caper
Capsicum
Caraway
Cardamon
Carissa, Karanda
Carnation
Carob, Locust bean
Carrot
Cascara
Cascarilla
Cashew nut
Cassie
Castoreum
Catechu
Catnip
Cedar
Celery
Centaury
Century plant
Cereals
Champac
Cheese
- 194 -
Cherimoya
Cherry
Cherry laurel
Cherry tree
Chervil
Chestnut
Chichitake
Chicory
Chigaya
Chinese bayberry
Chinese olive
Chinese quince
Chirata
Chive
Chlorella
Chokeberry
Chosengomishi
Chrysanthemum
Cinchona
Cinnamon
Citronella
Citrus
Civet
Clary sage
Clove
Clover
Cnidium friut
Coca
Coconut
Coffee
Cola
Colombo
Coltsfoot
Comfrey
Common nasturtium
Common pomegranate
Common popsissewa
Copaiba
Coriander
Corn-mint, Japanese mint
Costmary
Costus
Crab
Cranberry
Cream
Cubeb
Cucumber
Cultured lactic bacteria solution
Cultured Moniliaceae solition
Cumin
Currant
Curry leaf
Curry powder
Cypress
Damiana
Dandelion
Date palm
Davana
Deertongue
Dill
Dittany
Dittany of Crete
Dog grass, Couch grass
Dokudami
Dragon's blood
Dried bonito
Durian
Ebisugusa
Egg
Egoma
Elder
Elecampane
Elemi
Eleutherococcus
Elm
Elm-mushroom
Endive
Engosaku
Enju, Japanese-pagoda-tree
Enokidake
Erigeron
Eucalyptus
Eupatorium
Eyebright
Feijoa, Pineapple guava
Fennel
Fenugreek
Fermented alcoholic beverages
Fermented milk
Fermented seasoning solution
Fig
Fir
Fish
Flax
Forget me not, Mouse ears
Friut vegetables
Fujibakama
Fujimodoki
Fumitory
Fusel oil
Galanga
Galbanum
Gambir
Garden rhubarb, Edible rhubarb
Gardenia
Garlic
Genet
Gennoshoko
Gentian
Geranium
Germander
Getto
Giboshi
Ginger
Ginkgo, Gingko
Ginseng
Gishigishi, Dock
Golden rod
Goldthread
- 195 -
Gooseberry
Goshuyu
Grains of paradise
Grape
Grapefruit
Green tea
Ground ivy
Guaiacum
Guarana
Guava
Gumi, Oleaster
Gymnema sylvestre
Hakobe, Common chickweed
Hamabofu
Hamago
Hamanasu, Rugosa rose
Hamasuge
Hanasuge
Hatsutake
Haw
Hawthorn
Hay
Hazelnut
Heather
Hemp
Henna
Hiba
Hibiscus, Roselle
Hickory
Hikiokoshi
Himehagi
Hinoki
Hiratake
Hishi, Water chestnut
Hoarhound
Honey
Honeysuckle
Honoki
Hop
Horseradish
Hosemint
Houkitake
Houshou
Hsukappu
Hyacinth
Hyssop
Iceland moss
Ikariso
Immortelle, Everlasting flower
Imperatoria
Inokozuchi
Itadori
Ivy
Iwaohgi
Jaborandi
Janohige
Japanese pepper
Japanese persimmon
Jasmin
Jew's mallow
Job's tears
Jojoba
Jujube
Juniper berry
Kaininso
Kamala
Karasubishaku, Dragon root
Karasuuri
Katakuri
Kawamidori
Kencur
Kenponashi, Japanese raisin tree
Kibanaohgi
Kidachi aloe
Kihada
Kikaigaratake
Kikurage, Jew's-ear
Kikyo, Baloon flower
Kisasage
Kiwifruit
Knotgrass
Kobushi
Koganebana
Kohone
Koji
Kombu kelp
Kondurango
Koutake
Krill
Kuko
Kurara
Kuromoji
Kusaboke, Dwarf Japanese quince
Kusasugikazura
Kuzu, Thunberg kudzu vine
Labdanum, Ciste
Laurel
Lavender
Leaf vegetables
Leek
Lemon
Lemongrass
Licorice
Life-everlasting flower
Lilac
Lily
Lime
Linaloe
Linden
Lindera root
Lion's foot
Liqueur
Litchi
Litsea
Lobster, Prawn, Shrimp
Long-leaved podocarp
Longan
Longose
Lotus
- 196 -
Lovage
Lungmoss
Lungwort
Maidenhair fern
Maitake
Maize
Mallow
Malt
Mango
Mangosteen
Manna ash
Maple
Marigold
Marjoram
Marshmallow
Massoi
Mastic
Matatabi, Silver vine
Mate tea
Matico
Matsubusa
Matsuhodo
Matsuoji
Matsutake
Meadowsweet
Meat
Mehajiki
Melilot
Melissa, Balm
Melon
Mesquite
Mikan
Milfoil
Milk
Milk thistle
Mimosa
Mishimasaiko
Miso, Soybean paste
Mistletoe
Mitsumata
Molasses
Moutan bark
Mugwort
Mulberry
Mullein
Murasaki, Gromwell
Mushroom
Musk
Mustard
Myoga
Myrobalan
Myrrh
Myrtle
Nadesiko
Naginatakoju
Nameko
Nanten
Naratake
Narcissus
Natto
Nemunoki, Silk tree
Nettle
Nezumimochi
Nori, Laver
Nut
Nutmeg, Mace
Oak
Oak moss
Octopus
Oil and fats
Okera
Olibanum
Olive
Ominaeshi
Onion
Oolong tea
Opoponax
Orange
Orange flower
Origanum
Orris
Osmanthus
Palmarosa
Pandanus
Papaw
Papaya
Papino
Para cress
Parsley
Parsnip
Passion fruit
Patchouli
Peach
Peanut
Pear
Pellitory
Pennyroyal
Pepper
Peppermint
Peptone
Perilla
Peru balsam
Petitgrain
Pickled products
Pine
Pineapple
Pistachio
Plantain
Plum
Poplar
Poppy
Pressed sake cake
Pressed soy sauce cake
Prickly ash
Primrose
Proteins
Prunella, Self-heal
Purging cassia
Quassia
Quebracho
Quillaja, Quillaia
Quince
Radish
- 197 -
Rakanka, Lo ban kuo
Ramboutan
Raspberry
Red baens
Red sandalwood
Renge
Rengyo
Reseda
Rhatany
Rhubarb
Roasted barley
Rooibos
Root and tuber vegetables
Rose
Rose spple
Rosemary
Rosewood
Rowan tree, European mountain ash
Royal agaric
Rue
Rush
Ryofunso
Safflower
Saffron
Sage
Sagiomodaka
Salsify
Sandalwood
Sandarac
Sanshuyu
Santa herb
Sapodilla
Saposhinikovia root
Sarashinashoma
Sarsaparilla
Sarunokoshikake
Sasa, Bamboo grass
Sasakusa
Sassafras
Sauces
Savory
Schinus molle
Sea buckthorn
Sea squirt
Sea urchin
Seaweed
Sekishou
Sendan
Senega
Senkyu
Senna
Sesame
Shakuyaku, Chinese peony
Shallot
Shellfish
Shiitake
Shimeji
Shoro
Shukusha
Silver weed
Simarouba
Skirret
Sloe berry
Snake
Snakeroot, Serpentary
Soy sauce
Soybeans
Spearmint
Spignel
Spikenard
Spirits
Spruce
Squid
St. John's wort
Star anise
Starfruit, Carambora
Strawberry
Strawberry tree
Styrax
Suberihiyu, Pigweed
Sugar apple, Sweet sop
Sugi, Peacock pine
Sundew
Sunflower
Suppon, Snapping turtle
Suppontake
Tade, Water pepper
Tamarind
Tamogitake
Tansy
Tara, Angelica tree
Tarragon
Tenma
Tenryocha
Thistle
Thyme
Ti-tree
Tochu
Toki
Tolu balsam
Tomato
Tonka beans
Truffle
Tsukusi, Fern-ally
Tsuriganeninjin
Tsurudokudami
Tsuyukusa
Tuberose
Turmeric
Ukogi
Ume, Japanese apricot
Usubasaishin
Valerian
Vanilla
Verbena, Vervain
Veronica
Vetiver
Vinegar
Violet
Walnut
Warabi, Eagle fern
Waremoko, Garden burnet
- 198 -
Wasabi
Watafujiutsugi
Water cress
Watermelon
Wax jambu, Mankil
Whey
Wild cherry
Wine lees
Winter bloom
Wintergreen
Woodruff
Wormseed
Wormwood
Yakuchi
Yamabushi take
Yeasts
Ylang-ylang
Yoroigusa
Tangerine, Mandarin
Yucca
Yukinoshita
Yuzu
Zdravetz
Zedoary
- 199 -
8. Substances Generally Provided as Food and Used Also as Food Additives
Amacha extract
American red raspberry colour
Beefsteak plant colour
Black berry colour
Black currant colour
Black huckleberry colour
Blueberry colour
Boysenberry colour
Casein
Cherry colour
Chicory colour
Chlorella extract
Cocoa
Collagen
Corn cellulose
Cowberry colour
Cranberry colour
Daidai extract
Dark sweet cherry colour
Egg white
Elderberry colour
Ethanol
European dewberry colour
Fermentation-derived cellulose
Fruit juice
Berry juice
Black currant juice
Blackberry juice
Blueberry juice
Boysenberry juice
Cherry juice
Cowberry juice
Cranberry juice
Dark sweet cherry juice
Dewberry juice
Elderberry juice
Gooseberry juice
Grape juice
Huckleberry juice
Lemon juice
Loganberry juice
Morello cherry juice
Mulberry juice
Orange juice
Pineapple juice
Plum juice
Raspberry juice
Red currant juice
Salmonberry juice
Strawberry juice
Thimbleberry juice
Uguisukagura juice
Whortleberry juice
Gelatin
Gluten
Gluten decomposites
Gooseberry colour
Grape juice colour
Hibiscus colour
Hop extract
Hydrangea leaves extract
Kelp extract
Konjak extract
Lactic acid bacteria concentrate
Laver colour
Loganberry colour
Malt extract
Mannan
Morello cherry colour
Mugwort extract
Mulberry colour
Okra extract
Paprika
Perilla colour
Plum colour
Powdered licorice
Raspberry colour
Red cabbage colour
Red currant colour
Red radish colour
Red rice colour
Rennet casein
Saffron
Saffron colour
Salmonberry colour
Seaweed cellulose
Sepia colour
Soybean polysaccharides
Strawberry colour
Sweet potato cellulose
Tea
Thimbleberry colour
Turmeric
Uguisukagura colour
Vegetable juice
Beefsteak plant juice
Beet red juice
Carrot juice
Onion juice
Red cabbage juice
Tomato juice
Wheat extract
Whey salt (Whey mineral)
Whortleberry colour
- 200 -
9. Labeling of Food Additives Contained in Food
1. Food additives to be declared on food labeling
Food additives contained in foods* are required to be declared on labeling of food, except cases mentioned in 3. below.
* Limited to foods listed in Table 3 of Enforcement Regulations of the Food Sanitation Law
2. Declaration of food additives
Food additives contained in food shall be declared by substance name (incl. abbreviation, etc.), both substance name and category name, or collective name.
(1) Declaration by substance name
(a) "Designated food additives" shall be declared by substance names or synonyms provided in Table 2 of Enforcement Regulations of the Food Sanitation Law. They may be stated also by abbreviated names mentioned in the Notice from Director of the Environmental Health Bureau, Ministry of Health and Welfare (Notice No. 56 of Food Chemical Div., dated May 23, 1996). In case other additives of same function are used together, they may be stated by such simplified way as examples shown in the same Notice.
(b) "Existing food additives" shall be declared by substance names listed in the List of Existing Food Additives. They may be declared also by names of articles (incl. subdivided articles), synonyms, abbreviated names or classification names mentioned in the attached document No. 1 of the same Notice.
(c) "Natural flavoring agent"* shall be declared by names of source substances or synonyms mentioned in the attached document No. 2 of the same Notice. Food additives not mentioned in the document shall be declared by scientifically appropriate names by which the food additives can be identified. Besides, a letter of "flavoring agent" is required to be attached.
(d) "Substances which are generally provided as food and are used as food additives" shall be declared by names or abbreviated names mentioned in the attached document No. 3 of the same Notice. Food additives not mentioned in the document shall be declared by scientifically appropriate names by which the food additives can be identified.
* "Natural flavoring agent" means additives, intended for use for flavoring food, which are substances obtained from animals or plants, or mixtures thereof.
(2) Declaration by both substance name and category name
A food additive shall be declared by both substance name and category name for use when it is used for one of the following eight purposes:
Antimolding agent, antioxidant, bleaching agent, color, color fixative, preservative, sweetener, or thickener/stabilizer/gelling agent.
(3) Declaration by collective name A flavoring agent which generally performs its function by combining more than one
component or such food additives as organic acids or amino acids, etc., which are ubiquitously distributed in food may be declared by the following collective names or category names which collectively describe such functions:
Acidity regulator, bittering agent, chewing gum base, "choumiryou" (flavouring for taste-related purposes), coagulant for "tofu" (soybean curd), emulsifier, enzyme, flavouring, food acid, glazing
- 201 -
agent (additive for glossy or protective coatings), "kansui" (alkaline agent for preparation of Chinese noodles), plasticizer for chewing gum, raising agent, and yeast nutrient.
The definitions and scope of food additives falling under these 14 categories are prescribed in the mentioned Notice. .
3. Exemption from labeling
(1) Processing aid Processing aids are substances that are added to a food during the processing of such food
but are removed from the food before it is prepared in its finished food, that are added to a food during processing, are converted into components ubiquitously present in the food, and do not significantly increase the level of the constituents naturally found in food, or that are added to a food for their technical or functional effect in the processing but are present in the finished food at insignificant level and do not have any technical or functional effect in that food.
(2) Carry-over Carry-over is a food additive carried over into a food in insignificant level to perform a
technological function in that food as a result of the use of raw materials or other ingredients in which the additive was used.
(3) Food additives for dietary supplements Food additives which may be considered to be used as dietary supplements are described in
the mentioned Notice. An additive usually used as dietary supplement, however, when used for the purpose other than dietary supplements, is not exempted from the labeling.
4. Notice in the labeling
(1) In any case, it is strictly forbidden to claim "natural" or any expression implying "natural".
(2) In case citrus fruits and banana are sold loose, imazalil, o-phenyl phenol, sodium o-phenyl- phanate, diphenyl or thiabendazole used shall be indicated at the sales place.
(3) Indication of the substance name, abbreviated name or class name shall be done by the names indicated in Enforcement Regulations of the Food Sanitation Law, List of Existing Additives, or Notice issued by the Director General of Environmental Health Bureau, it may be, however, done either in Hiragana, Katakana or Chinese characters so long as the indication will not be misunderstood by consumers.
(4) For aspartame preparation of food containing aspartame, a statement to the effect that the product is an L-pheylalanine compound shall be done.
Example1) Sweetener (aspartame・L-phenylalanine compound)2) Sweetener (aspartame; L-phenylalanine compound)3) Sweetener (aspartame (L-phenylalanine compound))
(5) Omission of labelingLabeling can be omitted for those products, the surface area of the container/package of which is not more than 30 ㎠.
- 202 -
IIIIVVVV.... AAAAPPPPPPPPAAAARRRRAAAATTTTUUUUSSSS AAAANNNNDDDD CCCCOOOONNNNTTTTAAAAIIIINNNNEEEERRRR----PPPPAAAACCCCKKKKAAAAGGGGEEEESSSS
1111.... SSSSttttaaaannnnddddaaaarrrrddddssss oooonnnn MMMMaaaatttteeeerrrriiiiaaaallllssss iiiinnnn GGGGeeeennnneeeerrrraaaallll
Metal
Colors: Synthetic chemical colors other than those listed in Appendix 2 of the Enforcement Regulations of the Food Sanitation Law shall not be contained. (This does not apply to cases where the colors have been used so as not to dissolve or leach in the foods).
Apparatus and Container-Packages in General
Lead: Less than 20 %, but when applied to the exterior of cans for canned goods, 98 % or less for use in sanitary cans, and 60 % or less in other cans.
Limited to iron, aluminum, platinum, and titanium. (However, stainless steel may be used when electric current flowing into food is insignificant).
Electrodes in the apparatus with devices to apply an elec-tric current directly to food
Solder to be used for manufac-ture or repair of the apparatus and container-packages
Lead: Less than 10 % Antimony: Less than 5 %
Metal to be used for manufac-ture or repair of the apparatus and container-packages
Lead: Less than 5 %Tin for plating
Shall be so designed that copper, lead, or their alloy will not be scraped off.
Apparatus
StandardsTypeMaterials
2222.... SSSSttttaaaannnnddddaaaarrrrddddssss bbbbyyyy MMMMaaaatttteeeerrrriiiiaaaallllssss
Not more than 17 μg/㎠Lead
Synthetic resin
4 % ace-tic acid
Water
Not more than 30 ppm
Negative
Negativeat 60℃, for 30 minutes*7
Evaporation residue*1
Formaldehyde
PhenolSynthetic resin made from formaldehyde (specific standards)
Not more than 10 ppm
Not more than 1 ppm (as Pb)
Water
4 % ace-tic acidat 60℃,
for 30 minutes*7Quantity of
KMn04 consumed
Heavy metalCadmium: Not more than 100 ppm Lead: Not more than 100 ppm
Synthetic resin in general (general standards)
Materials testType
Not more than 1.7 μg/㎠
Not more than 2.5 ppm
4 % acetic acid
Normal tempera-ture (dark place), for 24 hours
Cadmium
Not more than 0.25 ppm
Not more than 5 ppm
Not more than 0.5 ppm
Lead
Cadmium
Lead
CadmiumGlass, ceram
ic and enamelled
Those which liquid can not be filled in or is less than 2.5 cm deep
Capacity not less than 1.1 L
Capacity less than 1.1 L
2.5
cm or m
ore in depth
StandardsLeachingsolution
LeachingconditionsTest item
Elution testMaterial
- 203 -
(Continued)
Synthetic resin
Not more than 30 ppm
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
Evaporation residue*1
・Barium: Not more than 100 ppm・Vinylidene chloride: Not more than 6 ppm
Polyvinylidene Chloride (PVDC) (Same as above)
Not more than 30 ppm
Not more than 240 ppm
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
Evaporation residue*1
Volatile substance (a total of styrene, toluene, ethylbenzene, isopropylbenzene, and n-propyl-benzene): Not more than 5,000 ppm. But in case of polystyrene foam (limited to that using hot water), this shall be not more than 2,000 ppm and styrene and ethylbenzene are not more than 1,000 ppm, respectively.
Polystyrene (PS) (Same as above)
Not more than 30 ppm
Not more than 30 ppm (not more than 150 ppm for a sample used at the temperature of 100℃ or less)
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
Evaporation residue*1
Polyethylene (PE) and Polypropylene (PP) (Same as above)
Not more than 30 ppm
Not more than 150 ppm
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
Evaporation residue*1
・Dibutyl tin compound: Not more than 50 ppm (as dibutyl tin chloride) ・Cresyl phos-phates: Not more than 1,000 ppm ・Vinyl chloride: Not more than 1 ppm
Polyvinyl Chloride*2 (PVC) (Same as above)
StandardsLeachingsolution
LeachingconditionsTest item
Elution test
Materials testType
Material
- 204 -
(Continued)
Synthetic resin
4 % acetic acid*6
Water*s
20 % ethanol*4
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
n-heptane*3
at 25℃, for 1 hour
Not more than 30 ppm
Not more than 120 ppmEvaporation residue*1
Polymethyl Pentene (PMP) (Same as above)
Not more than 30 ppm
Not more than 15 ppm
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
20 % ethanol
at 60℃, for 30 minutes
Evaporation residue*1
Capro-lactam
Nylon ( PA) (Same as above)
Not more than 30 ppm
4 % acetic acid*6
Water*5at 60℃, for 30 minutes*7
20 % ethanol*4
at 60℃, for 30 minutes
n-heptane*3
at 25℃, for 1 hour
Not more than 30 ppm20% ethanol
at 60℃, for 30 minutes
Evaporation residue*1
Methyl meth-acrylate
Polymethyl Methacrylate (PMMA) (Same as above)
Not more than 30 ppm
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
4 % acetic acid
Not more than 0.1 ppm
Not more than 0.05 ppm
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
at 60℃, for 30 minutes*7
Evaporation residue*1
Germanium
AntimonyPolyethylene Terephthalate (PET) (Same as above)
StandardsLeachingsolution
LeachingconditionsTest item
Elution test
Materials testType
Material
- 205 -
(Continued)
4 % acetic acid*6
Water*5*8
Not more than 1 ppm (as Pb)
4 % acetic acid
Heavy metals
at 40℃, for 24 hours
Water
Not more than 1 ppmZinc
NegativeForm-aldehyde
Not more than 5 ppmPhenol・Cadmium: Not more than 10 ppm・Lead: Not more than 10 ppm
Nursing utensils
Rubber
Not more than 1 ppm (as Pb)
Not more than 15 ppm
Not more than 5 ppm
Negative
20 % ethanol*3
4 % acetic acid
Water
Evaporation residue
Heavy metals
Zinc
Form-aldehyde
Phenol
at 60℃, for 30 minutes
at 60℃, for 30 minutes*7
Not more than 60 ppm
・Cadmium: Not more than 100 ppm ・Lead: Not more than 100 ppm ・2-Mercapto-imidazoline (limited to rubber containing chlorine): Negative
Except nursing utensils
Synthetic resin
Not more than 30 ppm
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
Evaporation residue*1
Polyvinyl Alcohol (PVA) (Same as above)
Not more than 30 ppm
Not more than 2.5 ppm
4 % acetic acid*6
Water*5
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
4 % acetic acid*6
Water*s
20 % ethanol*4
n-heptane*3
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
Evaporation residue*1
Bisphenol A (Phenol and p-t-butyl-phenol)
・Bisphenol A (including phenol and p-t-butyl-phenol): Not more than 500 ppm ・Diphenyl-carbonate: Not more than 500 ppm ・Amines (Tri-ethylamine and tributylamine): Not more than 1 ppm
Polycarbonate (PC) (Same as above)
StandardsLeachingsolution
LeachingconditionsTest item
Elution test
Materials testType
Material
- 206 -
(Continued)
Water*5at 60℃, for 30 minutes*7
at 40℃, for 24 hours
Not more than 40 ppmEvaporation residue
Arsenic Not more than 0.2 ppm (as As203)
Water
Metal cans [except those containing dried foods (except fats and oils and fatty foods)]
Not more than 0.05 ppm*11
Not more than 0.5 ppm*11 *12
Not more than 30 ppm*11
Not more than 90 ppm*11
Negative*11
Not more than 5 ppm*11
Not more than 0.4 ppm
Not more than 0.1 ppm
Water
0.5 % solution of citric acid*6
20 % ethanol*4
n-heptane*3 *9
Water*5 *10
4 % acetic acid*6
n-pentane
Ethanol
Water*5
0.5 % solution of citric acid*6
Water*5
0.5 % solution of citric acid*6
at not more than 5℃, for 24 hours
at 25℃, for 2 hours
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 25℃, for 1 hour
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
at 60℃, for 30 minutes*7
at 60℃, for 30 minutes
Vinyl chloride
Epichloro-hydrin
Evaporation residue
Form-aldehyde
Phenol
Lead
Cadmium
StandardsLeachingsolution
LeachingconditionsTest item
Elution test
Materials testType
Material
- 207 -
Notes * 1 Apparatus are limited to those in which 4 % acetic acid is used as leaching solution. *2 Materials tests do not apply to apparatus other than tableware and cooking utensil. *3 Fats and oils and fatty foods. *4 Alcoholic beverages. *5 Food whose pH value exceeds 5. *6 Food whose pH value is 5 or less. *7 However, 95℃ for 30 minutes when used at the temperature exceeding 100 ℃. *8 Limited to apparatus. *9 Not more than 90 ppm when the sample is a can whose inside is coated with a paint composed mostly of natural fats and oils and whose coatings contain zinc oxide more than 3 %. *10 Quantity of a chloroform-soluble substance (limited to 30 ppm or less) is to be determined when a sample can similar to *9 is used and such quantity exceeds 30 ppm. *11 Limited to those coated with synthetic resins. *12 The eluted solution is considered to have been concentrated by 5 times although the concentration in the eluted solution is not more than 25 ppm.
- 208 -
3333.... SSSSttttaaaannnnddddaaaarrrrddddssss bbbbyyyy AAAApppppppplllliiiiccccaaaattttiiiioooonnnnssss
Soft drinks (except fruit juice as ingredient)
・Synthetic resins to be used for the part in direct contact with contents are limited to those whose standards have been set forth in the Section of "Standards by Materials" (except synthetic resin-processed aluminium foil which is used for sealing). ・Drop test: Contents or water shall not leak out. ・Pinhole test: Any pinhole shall not be found. ・Sealing test: Air shall not leak out (limited to heat-sealed container-packages made of synthetic resins and synthetic resin-processed paper).・Compression resistance test: Contents or water shall not leak out (limited to heat-sealed container-packages made of synthetic resins or synthetic resin-processed aluminium foil). ・Sustained pressure-resistance test: Gas shall not leak out (limited to those which are sealed by crown caps and filled with carbonic acid-containing refreshing drinks).・Sustained reduced pressure resistance test: Coloring with Methylene Blue shall not be observed (limited to those which are sealed by crown caps and hot-filled with soft drinks).・Water leak test: Contents shall not leak out (limited to those which are sealed by crown caps and filled with soft drinks not containing carbonic acid by a method other than hot-filling).
Made of synthetic resins, synthetic resin-processed paper, and synthetic resin-processed aluminium foil
・Pressure resistance test: Air shall not leak out (limited to those whose inside pressure exceeds atmospheric pressure at normal temperature). ・Reduced pressure-resistance test: Air shall not leak out (limited to those whose inside pressure is same as or less than atmospheric pressure at normal temperature). ・Pinhole test: Any pinhole shall not be found (limited to those which use materials other than metal for sealing the opening parts). ・Bursting strength test: Not less than 490.3 kPa (same as above). ・Piercing strength: Not less than 15 N (same as above).
Made of metal
・Shall be transparent. ・Sustained pressure-resistance test: Gas shall not leak out (limited only to those for filling a carbonic acid-containing soft drinks, and this does not apply to those capped by paper lids). ・Reduced pressure-resistance test: Air shall not leak out (except one with a paper stopper, limited only to those hot-filled with soft drinks, and this does not apply to those capped by paper lids). ・Water leak test: Contents shall not leak out (limited to those filled with soft drinks not containing carbonic acid by a method other than hot filling, and this does not apply to those capped by paper lids).
Made of glass
・Shall be light-shadable and not be gas-permeable (except when contents are free from deterioration due to degeneration of fats and oils). ・Shall not be broken, deformed, colored, and discolored when filled up with water and sealed, pressurized and heated under the same conditions with those at the time of manufacture. ・Compression resistance test: Contents or water shall not leak out. ・Heat sealing strength test: Not less than 23 N (This does not apply to container-packages sealed by seaming). ・Drop test: Contents or water shall not leak out.
Pressure- and Heat-Sterilized Packaged Food (except canned and bottled foods)
StandardsKinds of apparatus
and container-packages
Kinds of food
- 209 -
(Continued)
Foods in general
・Made of metal: Shall be with a screw-in type or other type of stopper or cap, of the structure easy for cleaning and with a smooth inside surface, and made of rustproof materials or processed to prevent rust.・Made of synthetic resins: The standard of containers or packages for soft drinks (except fruit juice as ingredients) made of synthetic resins, synthetic resin-processed paper and synthetic resin-processed aluminium foil set forth in Section 3 "Standards by Applications" shall apply mutatis-mutandis.
Transporting equipment or container-packages of stock solution of soft drinks kept in a cup-filling type automatic vending machine or in a full-automatic cooker for soft drinks
・Containers for offering food except soft drinks shall be cleaned and sterilized (except those made of unused paper, synthetic resins, synthetic resin-processed paper or aluminium foil, or in combination, which have been sterilized or manufactured by a method with sterilizing effect and handled with care so as not to be polluted before use). ・Containers for offering soft drinks shall be made of unused paper, synthetic resins, synthetic resin-processed paper or aluminium foil, or in combination, which have been sterilized or manufactured by a method with sterilizing effect and handled with care so as not to be polluted before use.
Containers used for selling food from an automatic vending machine (same as above)
Same as above except what is described in the parentheses.Cartridge-type feed tank of an automatic vending machine (same as above)
Materials used for parts in direct contact with food shall not have the possibility of dissolving out toxic or hazardous substances, such as stainless steel, and shall be acid-resistant, heat-resistant, waterproof, and impermeable. (Those for filtering food need not be impermeable).
Automatic vending machine (limited to those whose part is in direct contact with food) proper
・Limited to those with a structure easily cleanable and with smooth inside and contact surfaces, and which are made of rust-proof material or processed to prevent rust (Apparatus for manufacturing). ・Limited to those which can be cleaned and sterilized easily and which can be prevented from pollution (distributing machine and capping machine). ・Limited to those with dust and insect prevention devices and with a structure not to allow meltwater to contact flavored ice directly (containers for storage or transport).
Flavored ice
・Metals are limited to those conforming to the standard of metal cans set forth in Section 2 "Standards by Materials", and for synthetic resins, synthetic resin-processed paper, and synthetic resin-processed aluminium foil, synthetic resins used for parts in direct contact with contents are limited to those conforming to the standards set forth in Section 2 "Standards by Materials" (except synthetic resin-processed aluminium foil which is used for hermetic sealing). ・Drop test: Contents or water shall not leak out. ・Pinhole test: Any pinhole shall not be found. ・Sealing test: Air shall not leak out (limited only to those sealed by hermetic heat-sealing). ・Reduced pressure resistance test: Air shall not leak out (limited only to those hot-filled with soft drinks). ・Water leak test: Contents shall not leak out (limited only to those which are filled with soft drinks by a method other than hot-filling, and sealed by a method other than hot-sealing).
Combination
StandardsKinds of apparatus
and container-packages
Kinds of food
- 210 -
4444.... MMMMaaaannnnuuuuffffaaaaccccttttuuuurrrriiiinnnngggg SSSSttttaaaannnnddddaaaarrrrddddssss
Shall be sterilized after manufacture.Container-packages made of paper, shaved wood or metal foil for flavored ice
Coloring agent: Synthetic chemical colors other than those listed in Appendix 2 of the Enforcement Regulations of the Food Sanitation Law shall not be used (except the cases where the colors are used by a method of melting them into glaze, glass or enamel or by other methods which have no possibility of mixing them with food).
Apparatus and container-packages in general
The parts in contact with food shall be totally tin- or silver-plated or otherwise processed not to cause any sanitary hazards (except those with characteristic gloss and rust-free).
Apparatus and container-packages made of copper or copper alloy
StandardsMaterials
- 211 -
- 212 -
5.
Milk
, et
c. (
Ap
pro
val b
y th
e M
inis
ter
of
Hea
lth,
Lab
our
and
Wel
fare
is r
equi
red
whe
n co
ntai
ners
or
pac
kag
es o
ther
tha
n th
ose
list
ed
5.
Milk
, et
c. (
Ap
pro
val b
y th
e M
inis
ter
of
Hea
lth,
Lab
our
and
Wel
fare
is r
equi
red
whe
n co
ntai
ners
or
pac
kag
es o
ther
tha
n th
ose
list
ed
5.
Milk
, et
c. (
Ap
pro
val b
y th
e M
inis
ter
of
Hea
lth,
Lab
our
and
Wel
fare
is r
equi
red
whe
n co
ntai
ners
or
pac
kag
es o
ther
tha
n th
ose
list
ed
5.
Milk
, et
c. (
Ap
pro
val b
y th
e M
inis
ter
of
Hea
lth,
Lab
our
and
Wel
fare
is r
equi
red
whe
n co
ntai
ners
or
pac
kag
es o
ther
tha
n th
ose
list
ed
here
are
Use
d)
here
are
Use
d)
here
are
Use
d)
here
are
Use
d)
Cow
's m
ilk,
spec
ial c
ow's
milk
,
past
euri
zed
goat
's m
ilk,
part
ly-
skim
med
milk
,
skim
med
milk
,
proc
esse
d
milk
, and
crea
m
Wat
er
4 %
ace
tic
acid
N
ot m
ore
than
15
ppm
Sam
e as
left
at 6
0℃
for
30
min
utes
Sam
e as
left
Qua
ntit
y of
KM
n04
con
sum
ed
Evap
orat
ion
resi
due
Hea
vy m
etal
Sam
e as
left
(Eva
pora
tion
resi
due
for
4 %
acet
ic a
cid
only
)
・V
olat
ile s
ubst
ance
s (a
tot
al
of s
tyre
ne, t
olue
ne,
ethy
lben
zene
, iso
prop
yl-
benz
ene
and
n-pr
opyl
-
benz
ene)
: Not
mor
e th
an
1,5
00
ppm
・A
rsen
ic: N
ot m
ore
than
2
ppm
(as
As 2
03
)
・H
eavy
met
al :
Not
mor
e
than
20
ppm
(as
Pb)
Sam
e w
ith
stan
dard
set
for
th
for
milk
, etc
.
Poly
styr
ene
(PS)
PE, E
thyl
ene
1
-alk
ene
co-
poly
mer
ized
resi
n to
be
used
for
par
ts
in d
irec
t
cont
act
wit
h
cont
ens
Con
tain
er-
pack
ages
mad
e of
synt
heti
c re
sins
,
synt
heti
c re
sin-
proc
esse
d pa
per,
and
synt
heti
c
resi
n-pr
oces
sed
alum
iniu
m f
oil4
)
Tra
nspa
rent
one
G
lass
bot
tle
Ferm
ente
d
milk
,
ferm
ente
d m
ilk
drin
k, a
nd m
ilk
drin
k
Sam
e as
left
Not
mor
e th
an 5
ppm
・Pe
netr
atin
g St
reng
th: N
ot le
ss t
han
10
N
・Pi
nhol
e: S
ame
as t
hat
of c
ow's
milk
, etc
.
・Se
alin
g st
reng
th: S
ame
as t
hat
of c
ow's
milk
, etc
.
Not
mor
e th
an 1
ppm
(as
Pb)
・B
urst
ing
stre
ngth
: Not
less
tha
n 1
96
.1 k
Pa f
or
cont
ents
of
30
0 m
l or
less
(3
92
.3 k
Pa f
or c
onta
iner
-
pack
ages
for
con
tent
s w
hich
can
be
kept
at
norm
al
tem
pera
ture
).
Not
less
tha
n 4
90
.3 k
Pa f
or c
onte
nts
abov
e 3
00
ml
(78
4.5
kPa
for
con
tain
er-p
acka
ges
for
con-
tent
s
whi
ch c
an b
e ke
pt a
t no
rmal
tem
pera
ture
)
・Se
alin
g st
reng
th (
exce
pt c
ombi
ned
cont
aine
r-
pack
ages
): S
hall
be f
ree
from
bre
akag
e an
d ai
r
leak
age.
・Pi
nhol
e: N
o do
t of
met
hyle
ne b
lue
shal
l be
foun
d
on f
ilter
pap
er.
Nor
mor
e th
an 5
ppm
Not
mor
e th
an 1
5 p
pm
(F=
5, f
or c
ream
onl
y)
Not
mor
e th
an 1
5 p
pm
(F=
1, f
or m
ilk, e
tc.
exce
pt c
ream
)
Not
mor
e th
an 1
ppm
(as
Pb)
Wat
er
n-H
epta
ne
4 %
ace
tic
acid
at 6
0℃
for
30
min
utes
at 2
5℃
for
60
min
utes
at 6
0℃
for
30
min
utes
Qua
ntit
y of
KM
n04
con
sum
ed
Evap
orat
ion
resi
due
Hea
vy m
etal
・n-
Hex
ane
extr
act:
Not
mor
e th
an 2
.6 %
・Xy
lene
-sol
uble
sub
-sta
nce:
Not
mor
e th
an 1
1.3
%
・A
rsen
ic: N
ot m
ore
than
2
ppm
(as
As 2
03
)
・H
eavy
met
al: N
ot m
ore
than
20
ppm
(as
Pb
)
Synt
heti
c re
sin
(PE,
or
Ethy
lene
1-
alke
ne c
opol
-
ymer
ized
res
in)
to b
e us
ed f
or
part
s in
dir
ect
cont
act
wit
h
cont
ents
3)
Synt
heti
c re
sin
cont
aine
r-
pack
ages
a) ,
synt
heti
c re
sin
proc
esse
d pa
per
cont
aine
r-
pack
ages
b) ,
and
com
bine
d
cont
aine
r-
pack
ages
c)
, 1),
2)
Tra
nspa
rent
unc
olor
ed o
ne
wit
h a
mou
th in
side
dia
me-
ter
of 2
6 m
m o
r ab
ove
Gla
ss b
ottl
e
Stre
ngth
tes
tSt
anda
rds
Leac
hing
solu
tion
Leac
hing
cond
itio
nsT
est
item
s
Elut
ion
test
Mat
eria
ls t
est
Cla
ssif
icat
ion
by m
ater
ials
Typ
es o
f co
n-
tain
er-p
acka
ges
(for
use
in s
ales
)
Kin
ds o
f m
ilk,
etc.
- 213 -
(Con
tinu
ed)
Stre
ngth
tes
t
Neg
ativ
e (S
ame
as
abov
e)
Neg
ativ
e (S
ame
as
abov
e)
Not
mor
e th
an 5
ppm
(Sam
e as
abo
ve)
Not
mor
e th
an 1
5 p
pm
(for
tho
se u
sing
synt
heti
c re
sins
for
part
s in
dir
ect
cont
act
wit
h th
e co
nten
ts)
Not
mor
e th
an 1
ppm
(as
Pb)
Not
mor
e th
an 0
.1
ppm
(as
As 2
03
)
・C
adm
ium
: Not
mor
e th
an
10
0 p
pm
・Le
ad: N
ot m
ore
than
10
0
ppm
・D
ibut
yl t
in c
ompo
und
(Iim
ited
to
PVC
): N
ot m
ore
than
50
ppm
(as
dib
utyl
tin
chlo
ride
)
・C
reso
l pho
spho
ric
este
r
(lim
ited
to
PVC
): N
ot m
ore
than
1,0
00
ppm
・V
inyl
chl
orid
e (l
imit
ed t
o
PVC
): N
ot m
ore
than
1 p
pm
Synt
heti
c re
sins
to b
e us
ed f
or
part
s in
dir
ect
cont
act
wit
h
cont
ents
Wat
er
4 %
ace
tic
acid
at 6
0℃
for
30
min
utes
Form
alde
hyde
Phen
ol
Qua
ntit
y of
KM
n04
cons
umed
Evap
orat
ion
resi
due
Hea
vy m
etal
Ars
enic
Met
al c
an
Stan
dard
sLe
achi
ng
solu
tion
Leac
hing
cond
itio
nsT
est
item
s
Elut
ion
test
Mat
eria
ls t
est
Cla
ssif
icat
ion
by m
ater
ials
Typ
es o
f co
n-
tain
er-p
acka
ges
(for
use
in s
ales
)
Kin
ds o
f m
ilk,
etc.
- 214 -
(Con
tinu
ed)
・B
urst
ing
stre
ngth
(ex
cept
sta
ndar
ds f
or
prod
ucts
sto
rabl
e at
nor
mal
tem
pera
ture
): N
ot
less
tha
n 1
96
.1 k
Pa
Sam
e as
left
exc
ept
seal
ing
stre
ngth
Sam
e as
left
(ex
cept
sea
ling
stre
ngth
and
stan
dard
s fo
r pr
oduc
ts s
tora
ble
at n
orm
al
tem
pera
ture
)
Not
mor
e th
an 1
ppm
(as
Pb)
Not
mor
e th
an 1
5 p
pm
Not
mor
e th
an 5
ppm
Neg
ativ
e
Neg
ativ
e
・A
rsen
ic: N
ot m
ore
than
2
ppm
(as
As 2
03
)
・C
adm
ium
: Not
mor
e th
an
10
0 p
pm
・D
ibut
yl t
in c
ompo
und
(lim
ited
to
PVC
): N
ot m
ore
than
50
ppm
(as
dib
utyl
tin
dich
lori
de)
・C
reso
l pho
spho
ric
este
r
(lim
ited
to
PVC
): N
ot m
ore
than
1,0
00
ppm
・V
inyl
chl
orid
e (l
imit
ed t
o
PVC
): N
ot m
ore
than
1 p
pm
Synt
heti
c re
sins
of
synt
heti
c re
sin-
proc
esse
d
alum
iniu
m f
oil f
or
herm
etic
sea
ling
whi
ch is
use
d fo
r
part
s in
dir
ect
cont
act
wit
h
cont
ents
.
Wat
er
Wat
er
4 %
ace
tic
acid
at 6
0℃
for
30
min
utes
at 6
0℃
for
30
min
utes
Form
alde
hyde
Phen
ol
Qua
ntit
y of
KM
n04
cons
umed
Evap
orat
ion
resi
due
Hea
vy m
etal
Sy
nthe
tic
resi
n-
proc
esse
d
alum
iniu
m f
oil f
or
herm
etic
sea
ling
Sam
e as
left
Sa
me
as le
ftSa
me
as le
ft
Sam
e as
left
Sa
me
as s
tand
ards
set
for
th
in m
etal
can
s fo
r fe
rmen
ted
milk
Met
al
Sam
e as
left
Sa
me
as le
ft
Sam
e as
left
Sa
me
as le
ft
Sam
e as
sta
ndar
d se
t fo
rth
in
synt
heti
c re
sins
, etc
. for
ferm
ente
d m
ilk, e
tc.
Synt
heti
c re
sins
,
synt
heti
c re
sin-
proc
esse
d pa
per,
and
synt
heti
c
resi
n-pr
oces
sed
alum
iniu
m f
oil
Com
bine
d
cont
aine
r-
pack
ages
(th
ose
mad
e of
tw
o or
mor
e m
ater
ials
,
amon
g sy
nthe
tic
resi
ns, s
ynth
etic
resi
n-pr
oces
sed
pape
r, s
ynth
etic
resi
n-pr
oces
sed
alum
iniu
m f
oil,
and
met
als)
Stre
ngth
tes
tSt
anda
rds
Leac
hing
solu
tion
Leac
hing
cond
itio
nsT
est
item
s
Elut
ion
test
Mat
eria
ls t
est
Cla
ssif
icat
ion
by
mat
eria
ls
Typ
es o
f co
n-
tain
er-p
acka
ges
(for
use
in s
ales
)
Kin
ds o
f m
ilk,
etc.
- 215 -
(Con
tinu
ed)
・C
adm
ium
: Not
mor
e th
an
10
0 p
pm
・Le
ad: N
ot m
ore
than
10
0
ppm
Sam
e as
left
Sa
me
as le
ft
Sam
e as
left
Sa
me
as le
ft
Not
mor
e th
an 1
ppm
(as
Pb)
4 %
ace
tic
acid
at 6
0℃
for
30
min
utes
Hea
vy m
etal
PET
use
d fo
r pa
rts
in d
irec
t co
ntac
t
wit
h co
nten
ts
Con
tain
er-
pack
ages
usi
ng P
E,
ethy
lene
1-a
lken
e
copo
lym
eriz
ed
resi
n 3
)
Sam
e as
tan
dard
set
for
th
in s
nthe
tic
resi
nes,
etc
. for
ferm
ente
d m
ilk, e
tc.
Con
tain
er-
pack
ages
of
lam
inat
ed
synt
heti
c re
sins
(con
tain
er-
pack
ages
wit
h
alum
iniu
m f
oil
lam
inat
ed o
n
synt
heti
c re
sins
or
thos
e w
ith
cello
phan
e or
pape
r la
min
ated
furt
her)
7)
Prep
ared
milk
pow
der
5)
・B
urst
ing
stre
ngth
: Not
less
tha
n 1
96
.1 k
Pa f
or
cont
ents
30
0 g
or
less
Not
less
tha
n 4
90
.3 k
Pa f
or c
onte
nts
abov
e 3
00
g (1
96
.1 k
Pa in
cas
e th
at a
n ou
ter
pack
agin
g i.e
.
pack
age
mad
e ov
er a
con
tain
er-p
acka
ge f
or
reta
iling
, is
done
and
max
imum
bur
stin
g st
reng
ths
of t
he o
uter
and
con
tain
er-p
acka
ges
adde
d
toge
ther
is n
ot le
ss t
han
98
0.7
kPa
)
・Se
alin
g st
reng
th: S
ame
as t
hat
of m
ilk
Not
mor
e th
an 0
.05
ppm
(sa
me
as a
bove
)
Not
mor
e th
an 0
.02
5
ppm
(Li
mit
ed t
o
cont
aine
r-pa
ckag
es
usin
g PE
T)
Not
mor
e th
an 5
ppm
Not
mor
e th
an 1
5 p
pm
4 %
ace
tic
acid
4 %
ace
tic
acid
Wat
er
at 6
0℃
for
30
min
utes
at 6
0℃
for
30
min
utes
Ger
man
ium
8)
Ant
imon
y 8
)
Qua
ntit
y of
KM
n04
cons
umed
Evap
orat
ion
resi
due
・T
hose
wit
h a
stru
ctur
e
whi
ch c
an b
e he
rmet
ical
ly
seal
ed
・Sy
nthe
tic
resi
ns t
o be
used
for
her
met
ic s
ealin
g of
an o
peni
ng p
art
shal
l be
limit
ed o
nly
to P
E, e
thy-
lene
1-a
lken
e co
poly
mer
-ized
resi
n or
pol
yeth
ylen
e
tere
phth
alat
e (P
ET).
Met
al c
ans
(inc
ludi
ng t
hose
usin
g sy
nthe
tic
resi
ns f
or
herm
etic
sea
ling
of t
he o
peni
ng
part
)
Mat
eria
ls t
est
Cla
ssif
icat
ion
by
mat
eria
ls
Typ
es o
f co
n-
tain
er-p
acka
ges
(for
use
in s
ales
)
Kin
ds o
f m
ilk,
etc.
Stan
dard
sLe
achi
ng
solu
tion
Leac
hing
cond
itio
nsT
est
item
s
Elut
ion
test
Stre
ngth
tes
t
- 216 -
Not
es :
a)C
onta
iner
-pac
kage
s us
ing
poly
ethy
lene
or
ethy
lene
1-a
lken
e co
poly
mer
ized
res
in.
b)C
onta
iner
-pac
kage
s us
ing
poly
ethy
lene
pro
cess
ed p
aper
or
ethy
lene
1-a
lken
e co
poly
mer
ized
res
in p
roce
ssed
pap
er.
c)
Con
tain
er-p
acka
ges
usin
g sy
nthe
tic
resi
n or
syn
thet
ic r
esin
pro
cess
ed p
aper
for
cow
's m
ilk, s
peci
al c
ow's
milk
, pas
teur
ized
goa
t's
milk
, par
tly-
skim
med
milk
, ski
mm
ed m
ilk, a
nd p
roce
ssed
milk
, and
con
tain
er-p
acka
ges
usin
g tw
o or
mor
e m
ater
ials
am
ong
synt
heti
c re
sin,
syn
thet
ic r
esin
pro
cess
ed p
aper
or
met
al f
or c
ream
.
d)Li
mit
ed t
o co
ntai
ner-
pack
ages
for
cre
am.
1)
In c
ase
of s
ynth
etic
res
in p
roce
ssed
pap
er c
onta
iner
-pac
kage
s, p
arts
in d
irec
t co
ntac
t w
ith
cont
ents
sha
ll be
lim
ited
to
synt
heti
c re
sin.
2)
Con
tain
er-p
acka
ges
for
prod
ucts
sto
rabl
e at
nor
mal
tem
pera
ture
sha
ll sh
ield
the
ligh
t an
d sh
all n
ot b
e ga
s-pe
rmia
ble.
3)
Add
itiv
es s
hall
not
be u
sed.
Pro
vide
d th
at, f
or s
ynth
etic
res
in c
onta
iner
-pac
kage
s, f
ollo
win
gs c
an b
e us
ed: N
ot m
ore
than
2.5
g o
f ca
lciu
m s
tear
ate
(spe
c. o
f Ja
pane
se P
harm
acop
oeia
) pe
r 1
kg
of s
ynth
etic
res
in; N
ot
mor
e th
an 0
.3 g
of
glyc
erin
e fa
tty
acid
est
er (
spc.
of
Spec
ific
atio
ns a
nd S
tand
ards
of
Food
, Add
itiv
es, e
tc.)
per
1 k
g of
syn
thet
ic r
esin
; or
Tit
aniu
m d
ioxi
de (
spec
. of
Spec
ific
atio
ns a
nd S
tand
ards
of
Food
, Add
itiv
es, e
tc.)
4)
Lim
ited
to
PE, e
thyl
ene
1-a
lken
e co
poly
mer
ized
res
in, o
r PS
for
par
ts in
dir
ect
cont
act
wit
h co
nten
ts.
5)
Add
itiv
es s
hall
not
be u
sed
for
PE a
nd e
thyl
ene
1-a
lken
e co
poly
mer
ized
res
in u
sed
for
part
s in
dir
ect
cont
act
wit
h co
nten
ts. B
reak
age
or a
ir le
akag
e re
lati
ve t
o se
alin
g st
reng
th a
re n
ot a
llow
ed.
6)
Stan
dard
s of
PE,
eth
ylen
e 1
-alk
ene
copo
lym
eriz
ed r
esin
, or
PET
to
be u
sed
for
part
s in
dir
ect
cont
act
wit
h co
nten
ts a
re s
ame
as t
hose
of
cont
aine
r-pa
ckag
es o
f la
min
ated
syn
thet
ic r
esin
exc
ept
burs
ting
str
engt
h.
7)
Lim
ited
to
PE, e
thyl
ene
1-a
lken
e co
poly
mer
ized
res
in, o
r PS
for
par
ts in
dir
ect
cont
act
wit
h co
nten
ts.
8)
Lim
ited
to
thos
e us
ing
PET
.
VVVV.... TTTTOOOOYYYYSSSS****
Manufactur-ing standard
Water
Coloring agent: Items listed in Appendix 2 of the Enforcement Regulations of the Food Sanitation Law in the case of chemically synthesized ones (except cases that the elution of coloring agent is not observed when leached with 2 ml/㎠ of water at 40℃ for 10 minutes)
Not more than 10 ppm
Not more than 1 ppm (as Pb) Not more than 30 ppm
Not more than 0.1 ppm (as As203)
at 40℃ for 30 minutes
Quantity of KMn04 consumedHeavy metal Evaporation residueArsenic
Material composed mostly of polyethylene
Same as that of polyvinyl chloride paintMaterial com-posed mostly of polyvinyl chloride (except polyvinyl chloride paint)
Not more than 50 ppm
Not more than 1 ppm (as Pb) Not more than 0.5 ppmNot more than 50 ppm
Not more than 0.1 ppm (as As203)
Waterat 40℃ for 30 minutes
Quantity of KMn04 consumedHeavy metal CadmiumEvaporation residueArsenic
Polyvinyl chloride paint
Same as standards of rubber nursing utensils in Subsection 2 of Section IV "Apparatus and Container-Packages"
Rubber comforter
Not more than 1 ppm (as Pb) Not more than 0.1 ppm (as As203)
Waterat 40℃ for 30 minutes
Heavy metal Arsenic
Folding paper
Not more than 1 ppm (as Pb) Not more than 0.1 ppm (as As203)
Waterat 40℃ for 30 minutes
Heavy metal Arsenic
Copy pictureToys or their materials
StandardsLeachingsolution
LeachingconditionsTest items
Elution test
Kinds of toysClassification
* Pursuant to Article 29 of the law following toys are designated by the Minister of Health, Labour and Welfare
as potentially injurious to the health of infants through contact with their bodies: a. Toys which naturally come into contact with infant's mouth and which are made of paper, wood, bamboo, rubber, leather, celluloid. plastics, metal, or china. b. "Hoozuki" (mouth clackers)c. "Utsushie" (copy pictures), "Origami" (folding paper) and building blocks. d. Following toys made of rubber, plastics or metal;
tumblers, face figures, rattles, toy telephones, animal toys, dolls, clay toys, toy vehicles (except spring or electric powered vehicles), balloons, block toys, balls, and play household toys.
- 217 -
VVVVIIII.... DDDDEEEETTTTEEEERRRRGGGGEEEENNNNTTTTSSSS
・Vegetables, fruits, and tableware shall, after washed, be rinsed with potable water. The conditions are as follows: When running water is used: More than 30 seconds for vegetables or fruits, and more than 5 seconds for tableware. When water stored is used: Twice or more by changing water each time.
・Vegetables or fruits shall not be immersed in a detergent's*1 solution for 5 minutes or more.
・Concentration for use (as surface active agents):Fatty acids-based detergents: Not more than 0.5%
Detergents other than above*1*2: Not more than 0.1 %
Standards of use
・Biodegradability: Not less than 85 % (limited to those containing anionic surfactants. )
・Coloring agent: Chemically synthesized ones other than items listed in Appendix 2 of the Enforcement Regulations of the Food Sanitation Law and Indanthrene Blue RS, Wool Green BS, Quinoline Yellow and Patent Blue V, shall not be contained.
・Perfumery: Chemically synthesized ones other than items listed in Appendix 2 of the Enforcement Regulations of the Food Sanitation Law shall not be contained.
・Shall not contain enzymes or other components with bleaching action.
・Arsenic*2: Not more than 0.05 ppm (as As 203)
・Heavy metal*2*3 : Not more than 1 ppm (as Pb)
・Methanol*2: Not more than 1 mg/ml (limited to liquid)
・Nature of liquid (pH) *2: Fatty acids-based detergents: 6.0 to 10.5 Detergents other than above: 6.0 to 8.0
Specifications of
composition*1
StandardsClassification
Notes *1: Except detergents solely intended for washing tableware (detergents exclusively intended for automatic tableware washers). *2: Except solid soap.*3: Concentration in prepared solutions by diluting 30 fold for fatty acids-based detergents and 150 fold for detergents other than above-mentioned, respectively.
- 218 -
Notes to Japanese Standards For Use Of Food Additives (Aug. 2002) relative to Flavorings.
1. While Aliphatic Higher Alcohols (excluding substances generally recognized as highly toxic) are permitted, alcohols of C1-C5 are not permitted. However, Fusel oil appears on the Japanese List of plant or animal sources of natural flavorings 2. Aliphatic Higher Aldehydes (excluding substances generally recognized as highly toxic) are permitted, aldehydes of C1-C5 are not permitted. However, acetals of these aldehydes are OK as they fall under the permitted class of “Ethers”. 3. Note that no specific Pyridines, Pyrazines, Pyrroles, Furans (except Furfural and its derivatives), thiophenes etc. appear on the list (of Japanese Standards For Use Of Food Additives). This, for example, would eliminate alkyl pyrazines (e.g. trimethylpyrazine), alkyl pyridines (e.g., pentylpyridine) etc. from flavor usage. However, as the general classes of ketones, aldehydes, esters, ethers, lactones, thiols, and thiol ethers are permitted – the use of materials such as appear in the following example listing would appear OK. 2-Acetylpyrazine 2-Isobutyl-3-methoxypyrazine 2-Acetylpyridine Methyl Nicotinate 2-Formylpyrrole 2-Acetylpyrrole 2-Methylfuran-3-thiol 2,5-Dimethyl-4-hydroxy-3(2H)-furanone 2-Methylthiophene-3-thiol Obviously, literally many hundreds of examples of flavoring materials commonly used in the EU and USA would fall into the permitted categories of fatty acids, lactones, ketones, aldehydes, esters, ethers, thiols, thiol ethers etc. even though they are not specifically listed as individual flavor chemicals in the Japanese list.
Disclaimer Leffingwell & Associates disclaims any warranty of any kind, whether express or implied, as to any matter whatsoever relating to this document, including without limitation the merchantability or fitness for any particular purpose. In no event shall Leffingwell & Associates be liable for any indirect, special, incidental, or consequential damages arising out of any use of the information contained herein. document is provided as information only and it is the responsibility of the user to verify all information and opinions expressed herein.