Specifications and Standards for Foods, Food … Food Additives - 2003.pdfSEH 2002 09 Specifications and Standards for Foods, Food Additives, etc. Under The Food Sanitation Law (ABSTRACTS)

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

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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

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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

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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

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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.

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* 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


・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.


- 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.


- 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


- 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


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.


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.


- 5 -

(Continued)

bacteria have been added. Coliform group: Negative. Bacteria count (except lactic acid bacteria): Not more than 3,000/g.


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


・Preparation shall be performed in a sanitary place using clean and sanitary machinery and equipment.

Standards of preparation


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.


・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


・Bacteria count (melted water): Not more than 10,000/ml.

・Coliform group: Negative.


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.


・Coliform group: Negative. Bacteria count (melted water): Not more than 100/ml.


- 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




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.


・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


- 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.


(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.


(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



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 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


・Coliform group: Negative (except minced fish))

・N02-: Not more than 0.05 g/kg. (Only fish

sausages and fish ham)


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.


・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)


・Coliform group: Negative

・N02-: Not more than 0.070 g/kg (Whale

meat bacon)



- 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


Boiled Crab

・Octopuses used for processing shall be fresh.


・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.



・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


Boiled Octopus

・N02-: Not more than 0.005 g/kg.Specifications

of compositionIKURA (Salmon Roe), SUJIKO (Salmon Roe), and TARAKO (Cod Roe)


- 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)]


・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


・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.


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.


- 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.


・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



・Shall be packed in a clean and sanitary container and stored at a temperature of 10℃ or below.


- 12 -

(Continued)


Frozen Food "Frozen food" means manufactured or processed food (except soft drinks, meat


(Frozen food served without heating) ・Bacteria count: Not more than 100,000/g.


Instant noodles shall be limited to noodles prepared with fats and oils.

Instant Noodles

・Shall be protected from direct sunlight for storage.


・Fats and oils contained: Not more than 3 in acid value or not more than 30 in peroxide value.


・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.


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


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).


・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)


Rice ("unpolished" rice)

・Boron compounds: Not more than 1 g/kg (as H3B03)


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.


- 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 processing (limited to frozen fresh and shellfish for raw consumption)


・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.


(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.



- 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.


Irish Potatoes


・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.


"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.


- 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)


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)


- 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)


*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)


- 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


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


- 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


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






-----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



- 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-

----------

-

----


ND

NDNDNDND

0.10--0.50--

NDNDNDNDNDND

---1.0--

---0.01--

------

------

---

---

0.20.50.2

-0.5-

NDNDND

-1.0-






PapayaMango

AC

RINA

TH

RIN

ALA

CH

LOR

ALD

ICA

RB

AM

ITRA

Z

AM

ITRO

L

ARSEN

IC (A

s2O

3)

Pesticides


- 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---

---------








AC

RINA

TH

RIN

ALA

CH

LOR

ALD

ICA

RB

AM

ITRA

Z

AM

ITRO

L

ARSEN

IC (A

s2O

3)

Pesticides


- 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


Cow's milk

Hop





AC

RINA

TH

RIN

ALA

CH

LOR

ALD

ICA

RB

AM

ITRA

Z

AM

ITRO

L

ARSEN

IC (A

s2O

3)

Pesticides


- 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

-------

-----

---------

------

------

-------

-----

---------

------

------

------

---------

-----

-------






Pesticides



- 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-

----------

-

----

------

-------

--

----------

-

----

------

-------

--

--

--

-------

------






PapayaMango

Pesticides


- 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

-----

-

----

------

---

--------

---------

-----

-

----

------

---

--------








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 32 -

(ppm)

-0.5-

---

------

------

----------

-

----

----------

-

----

----1.0-

------

1.0------

-------

--

--

BIT

ERTA

NO

L

BISPYRIB

AC

-SOD

IUM

-5.0-

NDNDND

---

---

---

NDNDNDNDNDND

---0.02--

------

------

------


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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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

------


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






PapayaMango

Pesticides


- 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


AsparagusOnionGarlicWelsh (including Leek)Multiplying onion (includingShallot)Other Liliaseous vegetables






Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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


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






PapayaMango

　　　　　　　　　　　Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

　　　　　　　　　　　Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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







Pesticides


- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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







Pesticides


- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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







Pesticides


- 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

----------

-

----

-------

--






PapayaMango

Pesticides


- 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

---------

-----

-

----

------

---

--------








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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

-----

-








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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---






Pesticides



- 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-

--

-------

--






PapayaMango

Pesticides


- 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--

-

---

---

---








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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

------






Pesticides



- 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

---

-------






PapayaMango

Pesticides


- 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

-----

-

----

---

---








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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-

-








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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

------

------

---------

-----

-------

-------






Pesticides



- 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

--

--

-------

-------

------

------

----------

-

----

------

------

---

---






PapayaMango

Pesticides


- 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

--------

--------

------

------

---

---

---

---

----

----

-----

-

---------








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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

--------

------

------

---------






Pesticides



- 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

--

--

-------

------

---






PapayaMango

Pesticides


- 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

-----

-








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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

-------

-------

---------

------

------

------

---------

-------






Pesticides



- 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

---

------

------

----------

-

----

----------

-

----

--

--

--

--

--

----------

-

----

------

---






PapayaMango

Pesticides


- 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

-----

-

------

------

---

---

--------

--------

------

------

------

---

---

----

----

-----

-

-----

-








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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

------

------

---------

-----

-------






--------

Pesticides



- 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

-------






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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






Pesticides



- 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






PapayaMango

Pesticides


- 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








Pesticides


- 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


Cow's milk

Hop





Pesticides


- 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

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milk

Past

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zed

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's

milk

Spec

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Cow

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(Sta

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Neg

ativ

e

Raw

mat

eria

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xcep

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thos

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com

pose

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ess

of p

aste

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atio

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l be

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by

heat

ing

at 6

2℃

for

30

min

utes

or

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etho

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havi

ng e

qual

or

no le

ss

past

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zing

eff

ect.

Sam

e as

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(exc

ept

thos

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aine

r fi

t fo

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by

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.0

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(Sta

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Neg

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e

Past

euri

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Sam

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Sam

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1.0

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to

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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)





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


AAAAnnnnttttiiiimmmmoooolllldddd aaaaggggeeeennnnttttssss ((((pppprrrreeeesssseeeerrrrvvvvaaaattttiiiivvvveeeessss))))


Banana (pulp)


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


- 143 -

(Continued)


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


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)


- 144 -

(Continued)

(Quality improver)Restricted for purpose of antioxidation in food other than fishpaste products (excluding SURIMI) and bread

Erythorbic Acid Sodium Erythorbate


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


Butter


Fats and oilsPropyl Gallate


Fats and oils Butter

Nordihydroguaiaretic acid

Not more than 0.10 g/kg (as mono- isopropyl citrate )


Isopropyl Citrate



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.


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


CCCCooooaaaagggguuuullllaaaannnnttttssss ffffoooorrrr TTTTOOOOFFFFUUUU,,,, ssssooooyyyybbbbeeeeaaaannnn ccccuuuurrrrdddd


(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


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


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


- 147 -

(Continued)

Not more than 0.020 g/kg (as copper)

Candies

Sodium Copper Chlorophyllin


Fish-paste product (excluding SURIMI)


Chewing gum


Syrup


Fruit and vegetable (stored goods)

Not more than 0.15 g/kg (as copper in dry matter)

KOMBU, tangle

Copper Chlorophyll


Agar-agar gel in MITSUMAME (sweetened boiled bean mixture) packaged in can or plastic packagings


Chocolate


Pastry (excluding confectionery bread)




Chewing gum


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


- 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


Agar-agar gel in MITSUMAME (sweetened boiled bean mixture) packaged in can or plastic packagings


Chocolate,Pastry (excluding confectionery bread)


- 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


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.


TARAKO (cod roe)


IKURA (salmon roe)


Salmon roe


Fish sausage and fish ham

(residual level as N02

-) Not more than 0.070 g/kg (do.)

Meat productWhale meat bacon


- 150 -

CCCCoooolllloooorrrr rrrreeeetttteeeennnnttttiiiioooonnnn aaaaggggeeeennnnttttssss

(Dietary supplement) (Dietary supplement)

Shall not use in meat and raw fish and shellfish (including whale meat).

Nicotinamide Nicotinic Acid


Not more than 0.15 g/kg (as iron)

Table oliveFerrous Gluconate


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)


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.


(Emulsifier, raising agent)

(Yeast nutrient, emulsifier, raising agent)

(Emulsifier, flavor (taste), raising agent)


(Coagulant for TOFU)

(Chewing gum base, raising agent, yeast nutrient)


- 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)


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)


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


Copper Salts Cupric Gluconate Cupric Sulfate

Calcium Sulfate


EEEEmmmmuuuullllssssiiiiffffiiiieeeerrrrssss


(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



- 152 -

(Continued)

Moisture of dry macaroni is set to be 12%.

In this provision, confectionery is restricted to baked products prepared from wheat flour.



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 4.5 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)


Butter cakeSponge cake MUSHIPAN (steamed bread)




Calcium Stearoyl Lactylate

(Chewing gum base, dietary supplement, raising agent, yeast nutrient)

(Dietary supplement, raising agent)




- 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



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


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


- 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


- 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


- 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


FFFFlllloooouuuurrrr ttttrrrreeeeaaaattttmmmmeeeennnntttt aaaaggggeeeennnnttttssss

Its use shall be limited as Diluted Benzoyl Peroxide after dilution with one or more of

Benzoyl Peroxide


FlourAmmonium Persulfate


- 157 -

(Continued)


FlourDiluted Benzoyl Peroxide

FlourChlorine Dioxide

Aluminum Potassium Sulfate,Calcium Phosphates, Calcium Sulfate, Calcium Carbonate, Magnesium Carbonate, and starch.


HHHHuuuummmmeeeeccccttttaaaannnntttt,,,, eeeemmmmuuuullllssssiiiiffffiiiieeeerrrr,,,, aaaannnndddd////oooorrrr ssssttttaaaabbbbiiiilllliiiizzzzeeeerrrr


Mayonnaise


Fish sausage


DressingSodium Chondroitin Sulfate


IIIInnnnsssseeeeccccttttiiiicccciiiiddddeeee


Cereal


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


PPPPllllaaaassssttttiiiicccciiiizzzzeeeerrrr ffffoooorrrr cccchhhheeeewwwwiiiinnnngggg gggguuuummmm

(Quality sustainer)Not more than 0.60 %

Chewing gumPropylene Glycol


- 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


Soy sauce


Non-alcoholic beverage

Syrup


Fruit sauce


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


CaviarBenzoic Acid


- 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)


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.


Cheese


- 160 -

(Continued)

TSUKUDANI (stor-able food boiled down in soy sauce)

Margarine


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 0.50 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)


- 161 -

(Continued)

Sorbic Acid


Smoked cuttlefish Smoked octopus


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


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


CaviarSodium Benzoate

material for preparation of lactic acid bacteria drinks


- 162 -

(Continued)

TSUKUDANI (stor-able food boiled down in soy sauce)

Margarine


In this provision, syrup is restricted to those prepared from sugar or glucose.


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)


- 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)




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)


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


- 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


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


- 165 -

(Continued)


Sulfuric Acid

Decompose prior to preparation of final food and remove resulting methanol.

Sodium Methoxide


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)


Potassium Hydroxide

Restricted for purpose of filtration aid.Remove prior to preparation of final food.

Polyvinylpoly- pyrrolidone


QQQQuuuuaaaalllliiiittttyyyy iiiimmmmpppprrrroooovvvveeeerrrr

Only for bread prepared from wheat flour


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


Shall not be used for purpose of nutrition.

Bread Natural fruit juice

L-Cysteine Monohydro- chloride


- 166 -

QQQQuuuuaaaalllliiiittttyyyy ssssuuuussssttttaaaaiiiinnnneeeerrrr

(Plasticizer for chewing gum)

Propylene Glycol

Not more than 0.60 % (as added level of propylene glycol)

Other food


Crust of Chinese pastry or dumpling; shao mai, spring roll, won ton, and ziaozi (GYOUZA in Japanese)


Uncooked noodle Smoked cuttlefish


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 Lactate


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, 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


- 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)



SSSStttteeeerrrriiiilllliiiizzzziiiinnnngggg aaaaggggeeeennnnttttssss

Shall be removed prior to preparation of final food.

Hypochlorous Acid Water

Shall not use in sesame seeds.

Sodium Hypochlorite


Hydrogen Peroxide


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 1.O 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


- 168 -

(Continued)


Other foods


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


KASU-ZUKE (pickled in SAKE lees)

MISO-ZUKE (preserved in fermented soybean paste)

Specified level under the law

Food for specified use under the Nutrition Improvement Law


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 soybean 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


Chewing gum


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)


Confectionery


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


- 170 -

(Continued)

Food for specified use under the Nutrition Improvement Law

Specified level under the law


Other foods

Not more than 1.O g/kg

Jam



Japanese SAKE (rice wine)

Compound SAKE (formulated rice wine)


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 %


- 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


YYYYeeeeaaaasssstttt nnnnuuuuttttrrrriiiieeeennnnttttssss


(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 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)

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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)

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Potassium Gluconate (AR, EM, FA, FT, YN)

Sodium Gluconate (AR, EM, FA, FT, YN)

D-Sorbitol (SW, PC)

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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)

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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

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Ammonia

Magnesium Chloride (YN, COA)

Sodium Caseinate

Sodium Sulfate

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Glycerol D-Sorbitol (SW, HU)

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L-Ascorbic Acid (DS, AO, RA) Sodium L-Ascorbate (DS, AO)

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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)

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Aspartame

D-Sorbitol (PC, HU)

Xylitol

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Sodium Alginate

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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)

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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

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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)

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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.

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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 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 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


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


・Barium: Not more than 100 ppm・Vinylidene chloride: Not more than 6 ppm

Polyvinylidene Chloride (PVDC) (Same as above)



4 % acetic acid*6

Water*5

20 % ethanol*4

n-heptane*3





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 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





Polyethylene (PE) and Polypropylene (PP) (Same as above)



4 % acetic acid*6

Water*5

20 % ethanol*4

n-heptane*3





・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)



Elution test

Materials testType

Material

- 204 -

(Continued)

Synthetic resin

4 % acetic acid*6

Water*s

20 % ethanol*4



n-heptane*3



Not more than 120 ppmEvaporation residue*1

Polymethyl Pentene (PMP) (Same as above)



4 % acetic acid*6

Water*5

20 % ethanol*4

n-heptane*3




20 % ethanol



Capro-lactam

Nylon ( PA) (Same as above)


4 % acetic acid*6

Water*5at 60℃, for 30 minutes*7

20 % ethanol*4


n-heptane*3


Not more than 30 ppm20% ethanol



Methyl meth-acrylate

Polymethyl Methacrylate (PMMA) (Same as above)


4 % acetic acid*6

Water*5

20 % ethanol*4

n-heptane*3

4 % acetic acid








Germanium

AntimonyPolyethylene Terephthalate (PET) (Same as above)



Elution test

Materials testType

Material

- 205 -

(Continued)

4 % acetic acid*6

Water*5*8


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 5 ppm

Negative

20 % ethanol*3

4 % acetic acid

Water

Evaporation residue

Heavy metals

Zinc

Form-aldehyde

Phenol




・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


4 % acetic acid*6

Water*5

20 % ethanol*4

n-heptane*3





Polyvinyl Alcohol (PVA) (Same as above)



4 % acetic acid*6

Water*5

20 % ethanol*4

n-heptane*3




4 % acetic acid*6

Water*s

20 % ethanol*4

n-heptane*3





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)



Elution test

Materials testType

Material

- 206 -

(Continued)

Water*5at 60℃, for 30 minutes*7


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


Negative*11




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


Water*5


at not more than 5℃, for 24 hours











Vinyl chloride

Epichloro-hydrin

Evaporation residue

Form-aldehyde

Phenol

Lead

Cadmium



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

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pro

cess

ed p

aper

or

met

al f

or c

ream

.

d)Li

mit

ed t

o co

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ner-

pack

ages

for

cre

am.

1)

In c

ase

of s

ynth

etic

res

in p

roce

ssed

pap

er c

onta

iner

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kage

s, p

arts

in d

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t co

ntac

t w

ith

cont

ents

sha

ll be

lim

ited

to

synt

heti

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sin.

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Con

tain

er-p

acka

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for

prod

ucts

sto

rabl

e at

nor

mal

tem

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ll sh

ield

the

ligh

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all n

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s-pe

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3)

Add

itiv

es s

hall

not

be u

sed.

Pro

vide

d th

at, f

or s

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s, f

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gs c

an b

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g o

f ca

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ate

(spe

c. o

f Ja

pane

se P

harm

acop

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) pe

r 1

kg

of s

ynth

etic

res

in; N

ot

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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

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; 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

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e co

poly

mer

ized

res

in, o

r PS

for

par

ts in

dir

ect

cont

act

wit

h co

nten

ts.

5)

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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

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ve t

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alin

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reng

th a

re n

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llow

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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

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min

ated

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ic r

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ept

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ting

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engt

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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 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 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)


Heavy metal Arsenic

Folding paper

Not more than 1 ppm (as Pb) Not more than 0.1 ppm (as As203)


Heavy metal Arsenic

Copy pictureToys or their materials


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.

Documents

Specifications and Standards for Foods, Food … Food Additives - 2003.pdfSEH 2002 09 Specifications and Standards for Foods, Food Additives, etc. Under The Food Sanitation Law (ABSTRACTS)