CONTAMINANTS IN FOOD _gS.L.231.49 1 
SUBSIDIARY LEGISLATION 231.49 
CONTAMINANTS IN FOOD REGULATIONS 
30th April, 2002 
Legal Notice 81 of 2002, as amended by Legal Notice 192 of 2002. 
Title. 1. The title of these regulations is the Contaminants in Foods 
Regulations; these Regulations shall not apply to products placed 
on the market before the 30th April, 2002. 
Scope and 
applicability. 
2.1 These Regulations concern contaminants contained in food. 
2.2 These Regulations shall not apply to contaminants which are 
the subject of more specific rules. 
Definitions. 3.1 In these regulations, unless the context otherwise requires, 
the following definitions shall apply: 
"contaminant" means any substance not intentionally added to 
food which is present in such food as a result of the production 
(including operations carried out in crop husbandry, animal 
husbandry and veterinary medicine), manufacture, processing, 
preparation, treatment, packing, packaging, transport or holding of 
such food, or as a result of environmental contamination. 
Extraneous matter, such as, for example, insect fragments, animal 
hair, etc., is not covered by this definition. 
General 
provisions. 
4.1 Food containing a contaminant in an amount which is 
unacceptable from the public health viewpoint and in particular at a 
toxicological level shall not be placed on the market. 
4.2 Contaminant levels shall be kept as low as can reasonably be 
achieved by following good practices at all the stages referred to in 
regulation 3.1. 
Specific 
provisions. 
5.1 The maximum levels for certain contaminants in foodstuffs 
indicated in the Schedule may not be exceeded. Where applicable, 
the maximum levels specified apply to the edible part of the 
foodstuffs mentioned. 
5.2 The official sampling methods and performance criteria for 
methods of analysis shall be those laid down by the Schedule. 
5.3 In the case of products, other than those mentioned under 
regulation 7.1, which are dried, diluted, processed or composed of 
more than one ingredient, the maximum level applicable shall be 
that laid down in the Schedule, taking into account respectively: 
(a) changes of the concentration of the contaminant 
caused by drying or dilution processes, 
(b) changes of the concentration of the contaminant 
caused by processing, 

2 _gS.L.231.49 CONTAMINANTS IN FOOD 
(c) the relative proportions of the ingredients in the 
product and 
(d) the analytical limit of quantification. 
The first subparagraph shall apply in so far as no 
specific maximum levels are fixed for these dried, 
diluted, processed or compound products. 
5.4 The maximum levels specified in the Schedule shall apply 
also to food intended for infants and young children, taking into 
account respectively, the changes of the concentration of the 
contaminant caused by drying, dilution or processing and the 
relative concentrations of the ingredients in the product. 
5.5 Without prejudice to regulations 6.1 and 7.3, it is prohibited 
to use products as food ingredients for the production of compound 
foodstuffs which do not comply with the maximum levels set in the 
Schedule. 
Nitrates. 6.1 The Superintendent of Public Health, after consultation with 
the Director responsible for Plant Health and the Head of the 
Directorate responsible for foodstuffs within the Malta Standards 
Authority, may, where justified, authorise for a transitional period 
the placing on the market of fresh lettuces and fresh spinach, grown 
and intended for consumption in Malta, with nitrate levels higher 
than those set as maximum levels in the Schedule provided that 
codes of good agricultural practice are applied to achieve gradual 
progress towards the levels laid down in these Regulations. 
Aflatoxins. 7.1 The maximum limits of aflatoxins applicable to the 
products, as laid down in points 2(1) and 2(4) of the Schedule shall 
also be applicable to processed products thereof in so far as no 
specific maximum limits are fixed for such processed products. 
7.2 With regard to aflatoxins in products mentioned in the first 
entry of point 2 of the Schedule, it is prohibited: 
(a) to mix products complying with the maximum levels 
laid down in the Schedule with products exceeding 
these maximum levels or to mix products to be 
subjected to a sorting technique or physical treatment 
with products intended for direct human consumption 
or as an ingredient in foodstuffs, 
(b) to use products which do not comply with the 
maximum levels laid down in point 2 of the Schedule 
as an ingredient for the manufacture of other 
foodstuffs, 
(c) to detoxify products by chemical treatments. 
7.3 Groundnuts, nuts and dried fruit not complying with the 
maximum levels of aflatoxins laid down in the first entry of point 2 
of the Schedule and cereals not complying with the maximum 
levels laid down in the fourth entry of point 2 can be placed on the 
market provided that these products: 
(a) are not intended for direct human consumption or used

CONTAMINANTS IN FOOD _gS.L.231.49 3 
as an ingredient in foodstuffs, 
(b) comply with the maximum levels laid down in the 
second entry of point 2 of the Schedule for groundnuts 
and the third entry of point 2 of the Schedule for nuts 
and dried fruit, 
(c) are subjected to a secondary treatment involving 
sorting or other physical treatments and that after this 
treatment the maximum limits laid down in the first 
and fourth entries of point 2 of the Schedule are not 
exceeded, and this treatment does not result in other 
harmful residues, 
(d) are labelled clearly showing their destination, and 
bearing the indication "product must be subjected to 
sorting or other physical treatment to reduce aflatoxin 
contamination before human consumption or use as an 
ingredient in foodstuffs". 
Arsenic. 8.1 The general and specific limits for arsenic given in Part 6 of 
the Schedule shall not apply to: 
(a) fish, edible seaweed, or any product containing fish or 
edible seaweed, where arsenic is naturally present at 
levels above 1 mg/kg in that fish or seaweed; 
(b) any food other than a specified food, fish or edible 
seaweed which contains arsenic in excess of 1 mg/kg 
provided that such excess is a result of a specified food 
as an ingredient, and the increase in the arsenic is 
proportional to the amount of the specified food used; 
(c) hops or hop concentrates intended for use in 
commercial brewing; 
(d) any food for which the maximum arsenic limit is 
prescribed by any other provisions. 
9.1 Lead in excess of 1 mg/kg may be present in: 
(i) a food containing two or more ingredients, provided 
(a) not less than 10% by weight of the food consists of an 
ingredient for which a higher quantity of lead is 
permitted, and 
(b) the limits specified in the Schedule would not be 
exceeded if the ingredients were sold separately; 
(ii) an additive premix consisting of a mixture of two or more 
substances for use as an ingredient in the preparation of food, 
which is in a container labelled with a conspicuous, clear and 
legible statement to the effect that it is an additive premix and is 
not intended for retail sale, provided the limits specified in the 
Schedule would not be exceeded if the ingredients were sold 
separately.

4 _gS.L.231.49 CONTAMINANTS IN FOOD 
1. Nitrates 
2. Mycotoxins 
Amended by: 
L.N. 192 of 2002. 
SCHEDULE 
Maximum Levels for Certain Contaminants in Foodstuffs 
Product Maximum level (mg NO3/kg) Sampling 
method 
Reference 
analysis method 
Fresh spinach 1 
(Spinacia oleracea) 
Harvested 
1/11 to 31/3 
1/4 to 31/10 
3000 
2500 
Directive 
79/700 EEC 
P r e s e r v e d , d e e p - 
f r o z e n o r f r o z e n 
spinach 
2000 Directive 
79/700 EEC 
Fresh lettuce 
(Lactuca sativa L.) 
(protected and opengrown 
lettuce) 
Harvested 
1/10 to 31/3 
1/4 to 30/9 with 
the exception of 
o p e n - g r o w n 
lettuce harvested 
from 1/5 to 31/8 
4500 
3500 
2500 
Directive 
79/700 EEC; 
However the 
minimum 
number of 
units per 
laboratory 
sample is 10 
1 The maximum level for fresh spinach do not apply to fresh spinach to be subjected to 
processing and which is directly transported in bulk from field to processing plant. 
Product Maximum level mg/kg Sampling 
method 
Performance 
criteria for 
methods of 
analysis 
B1 B1 + B2 
+ G1 + G2 
M1 
G r o u n d n u t s , 
nuts and dried 
fruit and 
p r o c e s s e d 
products of 
these, intended 
for direct human 
consumption or 
as an ingredient 
in foodstuffs 
22 42 - Directive 
98/53/EC 
Directive 
98/53/Ec 
Groundnuts 
to be subjected 
t o s o r t i n g , o r 
other physical 
t r e a t m e n t , 
before human 
consumption or 
use as in 
i n g r e d i e n t i n 
foodstuffs 
82 152 - Directive 
98/53/EC 
Directive 
98/53/EC

CONTAMINANTS IN FOOD _gS.L.231.49 5 
3. Heavy metals 
Nuts and 
dried fruit to be 
s u b j e c t e d t o 
sorting, or other 
p h y s i c a l 
t r e a t m e n t , 
before human 
cosumption or 
use as an 
i n g r e d i e n t i n 
foodstuffs 
52 102 - Directive 
98/53/EC 
Directive 
98/53/EC 
C e r e a l s 
( i n c l u d i n g 
b u c k w h e a t , 
Fagopyrum sp.) 
and processed 
products of 
these intended 
for direct human 
consumption or 
as an ingredient 
in foofstuffs 
2 4 - Directive 
98/53/EC 
Directive 
98/53/EC 
C e r e a l s 
( i n c l u d i n g 
b u c k w h e a t , 
Fagopyrum sp.) 
to be subjected 
t o s o r t i n g , o r 
other physical 
t r e a t m e n t , 
before human 
consumption or 
use as an 
i n g r e d i e n t i n 
foodstuffs 
2 4 - Directive 
98/53/EC 
Directive 
98/53/EC 
Raw milk, 
m i l k f o r t h e 
manufacture of 
m i l k - b a s e d 
p r o d u c t s a n d 
h e a t - t r e a t e d 
milk 
- - 0.05 Directive 
98/53/EC 
Directive 
98/53/EC 
2 The maximum limits aply to the edible part of the groundnuts, nuts and dried fruits. If 
‘nuts in shell’ are analysed, it is assumed when calculating the aflatoxin content that all the 
contamination is on the edible part. 
Product Maximum level 
(mg/kg wet 
weight) 
Performance 
criteria for 
sampling 
Performance criteria 
for methods of 
analysis 
1. LEAD (Pb) 
Cow’s milk (Raw milk, 
milk for the manufacture of 
milk-based products and 
heat-treated milk) 
0.02 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Product Maximum level mg/kg Sampling 
method 
Performance 
criteria for 
methods of 
analysis 
B1 B1 + B2 
+ G1 + G2 
M1

6 _gS.L.231.49 CONTAMINANTS IN FOOD 
Condensed milk 
(including evaporated milk) 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Sugars with a sulphated 
ash content not exceeding 
0 . 2 5 p e r c e n t o f t h e d r y 
matter 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Sugars with a sulphated 
ash content exceeding 0.25 
per cent of the dry matter but 
not exceeding 1.0 per cent of 
the dry matter 
1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Sugars with a sulphated 
ash content exceeding 1.0 
per cent of the dry matter but 
not for further refining 
5.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Sugars with a sulphated 
ash content exceeding 1.0 
per cent of the dry matter for 
further refining 
10.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Cocoa powder 2.0 (calculated on 
the dry fat-free 
substance) 
Directive 
2001/22/EC 
Directive 
2001/22/EC 
Tea 5.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
I n f a n t f o r m u l a e a n d 
follow-on formulae 
0.02 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Other infant foods (foods 
which are specially prepared 
f o r i n f a n t s a n d y o u n g 
children and are described 
expressly or by implication 
a s s u c h , e x c e p t i n f a n t 
formulae and follow-on 
formulae, rusks and dried, 
dehydrated or concentrated 
infant foods) 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Rusks 0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Meat of bovine animals, 
sheep, pig and poultry 
0.1 Directive 
2001/22/EC 
Directive 
2001/22/EC 
E d i b l e o f f a l o f c a t t l e , 
sheep, pig and poultry 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Corned beef 2.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Game, game pâtè 10.0 (excluding 
discrete particles 
of shot) 
Directive 
2001/22/EC 
Directive 
2001/22/EC 
M u s c l e m e a t o f f i s h , 
excluding fish species listed 
in the entry below 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Product Maximum level 
(mg/kg wet 
weight) 
Performance 
criteria for 
sampling 
Performance criteria 
for methods of 
analysis

CONTAMINANTS IN FOOD _gS.L.231.49 7 
Muscle meat of wedge 
sole (D i c o l o g o y l o s s a 
c u n e a t a ) , c e l (A n g u i l l a 
anguilla), spotted seabass 
(Dicentrarchus punctatus), 
h o r s e m a c k e r e l o r s c a d 
(Trachurus trachurus), grey 
m u l l e t (M u g i l l a b r o s u s 
labrosus), common twobanded 
seabream (Diplodus 
vulgaris), grunt (Pomadasys 
benneti), European pilchard 
or sardine (S a r d i n a 
pilchardus) 
0.4 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Dried fish 5.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Crustaceans, excluding 
brown meat of crab 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Bivalve molluscs 1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Other shellfish 10.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Cephalopods (without 
viscera) 
1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
C e r e a l s ( i n c l u d i n g 
buckwheat), legumes and 
pulses 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Vegetables, excluding 
brassica, leafy vegetables, 
fresh herbs and all fungi. For 
potatoes, the maximum level 
applies to peeled potatoes 
0.1 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Brassica, leafy vegetables 
and all cultivated fungi 
0.3 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Fruits, excluding berries 
and small fruits 
0.1 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Berries and small fruits 0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Dried or dehydrated fruit 
or vegetables 
2.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
D r i e d h e r b s , s p i c e s 
(including ground spices and 
curry powder) and mustard 
(including prepared mustard) 
10.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Pickles and sauces 2.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Tomato purée, paste or 
p o w d e r , t h e t o t a l s o l i d s 
content of which is not less 
than 15 per cent but less than 
25 per cent 
2.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Tomato purée, paste or 
p o w d e r , t h e t o t a l s o l i d s 
content of which is not less 
than 25 per cent 
3.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Product Maximum level 
(mg/kg wet 
weight) 
Performance 
criteria for 
sampling 
Performance criteria 
for methods of 
analysis

8 _gS.L.231.49 CONTAMINANTS IN FOOD 
Glacé angelica 2.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Hydrolysed protein 2.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Yeast, yeast products, 
excluding yeast extracts 
5.0 
(calculated on the 
dry matter) 
Directive 
2001/22/EC 
Directive 
2001/22/EC 
Yeast extracts 2.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Hops 10.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Fats and oils, including 
milk fat 
0.1 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Fruit juices, concentrated 
f r u i t j u i c e s ( f o r d i r e c t 
c o n s u m p t i o n ) a n d f r u i t 
nectars 
0.05 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Soft drinks for 
consumption without 
dilution 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Non-alcoholic beverages, 
ready to drink, not otherwise 
specified 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Wines (including 
sparkling wines and 
excluding liqueur wines, 
aromatiscd wines, 
a r o m a t i s e d w i n e - b a s e d 
drinks, and aromatised winep 
r o d u c t c o c k t a i l s , a n d 
ciders, parry and fruit wines. 
Maximum level applies to 
products produced from the 
2001 fruit harvest onwards 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Beer 0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Brandy, geneva, gin, rum, 
whisky,vodka 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Water ices or other similar 
frozen confections 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Ice cream or other similar 
frozen confections 
(excluding water ices and 
similar frozen confections) 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Flavourings 10.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Chemicals for use in or 
w i t h f o o d s t u f f s a n d n o t 
otherwise specified 
10.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Other foodstuffs, without 
prejudice to regulation 9.1 
1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
2. CADMIUM 
Product Maximum level 
(mg/kg wet 
weight) 
Performance 
criteria for 
sampling 
Performance criteria 
for methods of 
analysis

CONTAMINANTS IN FOOD _gS.L.231.49 9 
Meat of bovine animals, 
s h e e p , p i g a n d p o u l t r y , 
excluding offal 
0.05 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Horsemeat 0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Liver of cattle, sheep, pig 
and poultry 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Kidney of cattle, sheep, 
pig and poultry 
1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
M u s c l e m e a t o f f i s h , 
excluding fish species listed 
in the entry below 
0.05 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Muscle meat of wedge 
sole (D i c o l o g o g l o s s a 
c u n e a t a ) , e e l (A n g u i l l a 
anguilla), European anchovy 
(Engraulis encrasicholus), 
louvar or luvar (Luvarus 
imperialis), horse mackerel 
or scad (T r a c h u r u s 
t r a c h u r u s ) , g r e y m u l l e t 
(Mugil labrosus labrosus), 
common two-banded 
seabream (D i p l o d u s 
vulgaris), European pilchard 
or sardine (S a r d i n a 
pilchardus) 
0.1 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Crustaceans, excluding 
brown meat of crab 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Bivalve molluscs 1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Cephalopods (without 
viscera) 
1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Cereals, excluding bran, 
germ, wheat grain and rice 
0.1 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Bran, germ, wheat grain 
and rice 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Soybeans 0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Vegetables and fruits, 
excluding leafy vegetables, 
fresh herbs, all fungi, stem 
vegetables, root vegetables 
and potatoes 
0.05 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Leafy vegetables, fresh 
h e r b s , c e l e r i a c a n d a l l 
cultivated fungi 
0.2 Directive 
2001/22/EC 
Directive 
2001/22/EC 
S t e m v e g e t a b l e s , r o o t 
v e g e t a b l e s a n d p o t a t o e s 
(peeled) excluding celeriac 
0.1 Directive 
2001/22/EC 
Directive 
2001/22/EC 
3. MERCURY 
Fishery products, except 
those in the entry below 
0.5 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Product Maximum level 
(mg/kg wet 
weight) 
Performance 
criteria for 
sampling 
Performance criteria 
for methods of 
analysis

10 _gS.L.231.49 CONTAMINANTS IN FOOD 
Anglerfish (Lophrus spp.) 
Atlantic catfish (Anarhichas 
lupus) Bass (Dicentrarchus 
labrax) Blue ling (Molva 
dipterygia) Bonito (Sarda 
spp.) Eel (Anguilla spp.) 
H a l i b u t ( H i p p o g l o s s u s 
hippoglossus) Little tuna 
(Euthynnus spp.) Marlin 
(Makaira spp.) Pike (Esox 
l u c i u s) Plain bonito 
(O r c y n o p s i s u n i c o l o r ) 
Portuguese dogfish 
(Centroscymnes coelolepis) 
Rays (Raja spp.) Redfish 
( S e b a s t e s m a r i n u s , S . 
mentella, S. viviparus) Sail 
fish (Is t i o p h o r u s 
platypterus) Scabbard fish 
(L e p i d o p u s c a u d a t u s , 
Aphanopus carbo) Shark (all 
species) Snake mackerel 
(L e p i d o c y h i u m 
flavobrunneum, Ruvettus 
pretiosus, Gempylus 
s e r p e n s) Sturgeon 
(Acipenser spp.) Swordfish 
( X i p h i a s g l a d i u s ) T u n a 
(Thunnus spp.) 
1.0 Directive 
2001/22/EC 
Directive 
2001/22/EC 
4. 3- 
MONOCHLOROPROPANE 
- 1,2-DIOL (3-MCPD) 
Hydrolysed vegetable 
protein3 
0.02 Directive 
2001/22/EC 
Directive 
2001/22/EC 
Soy sauce3 0.02 Directive 
2001/22/EC 
Directive 
2001/22/EC 
5. TIN 
Canned foods 200 
6. ARSENIC 
Non-alcoholic beverages, 
r e a d y t o d r i n k a n d n o t 
othervaise specified in this 
Schedule 
0.1 
Alcoholic beverages, not 
otherwise specified in this 
Schedule 
0.2 
Black beer, and mixtures 
of black beer and rum 
0.5 
Soft drinks intended for 
consumption after dilution, 
and undiluted fruit juices 
(including concentrates) 
0.5 
Product Maximum level 
(mg/kg wet 
weight) 
Performance 
criteria for 
sampling 
Performance criteria 
for methods of 
analysis

CONTAMINANTS IN FOOD _gS.L.231.49 11 
Ice cream, frozen 
confections and other similar 
commodities 
0.5 
Onions, dehydrated 2.0 
Hops, dried, other than 
those intended for use in 
commercial brewing 
2.0 
Liquorice (dried extract) 2.0 
Gelatine 2.0 
Yeast and yeast products 
other than brewers' yeast 
intended for manufacture of 
yeast products 
2.0 
(calculated on dry 
matter) 
Brewers' yeast intended 
for use by manufacturers in 
the manufacture of yeast 
products 
5.0 
(calculated on dry 
matter) 
C h i c o r y ( d r i e d a n d 
roasted) 
4.0 
Herbs (dried) 5.0 
F i n i n g s a n d c l e a r i n g 
agents 
5.0 
Hops and concentrates 
other than those intended for 
use in commercial brewing 
5.0 
Spices, including mustard 5.0 
(calculated on dry 
matter) 
Flavourings 3.0 
Chemicals for use in or 
w i t h f o o d s t u f f s a n d n o t 
otherwise specified 
2.0 
Other foodstuffs, without 
prejudice to regulation 8.1 
1.0 
3 Maximum level is given for the liquid product containing 40% dry matter, 
corresponding to a maximum level of 0.05 mg/kg in the dry matter. The level needs to be 
adjusted proportionally according to the dry matter content of the products. 
Product Maximum level 
(mg/kg wet 
weight) 
Performance 
criteria for 
sampling 
Performance criteria 
for methods of 
analysis

