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CHAPTER III

OF FOOD PRODUCTS

GENERAL CONDITIONS

Article 155
Both the raw materials, the food additives, as well as the processed products, must respond, in their
chemical composition, appearance, presentation, quality, state of conservation and organoleptic
characteristics, to the specially accepted legal or commercial names.

The preparation, fractioning, possession, circulation, distribution, import, export and delivery to the
consumer of illegal products is prohibited.
The authorization holder and his Technical Director, if applicable, will be personally responsible for the
suitability and identity of the products.

Article 155 bis – (Joint Resolution SPRyRS No. 14/05 and SAGPyA No. 141/05) “Foods of animal origin
(meat and by-products, milk, eggs and honey) must meet the following requirement:

a) Nitrofurans and their metabolites: ...........not detectable.

Reference method: Double Mass High Pressure Liquid Chromatography (HPLC/MS-MS).”

Article 155 tris – (Joint SAGyP and SCS Resolution No. 16/2023)
[As of May 20, 2023, companies are granted a period of two (2) years to adapt their foods to the
established limit of two percent (2%) of trans fatty acids, three (3) years for the adaptation of
ingredients and raw materials to the established limit of two percent (2%) of trans fatty acids and
four (4) years for the elimination of the use of partially hydrogenated oils and fats in the food
industry].

“The content of industrially produced trans fatty acids in foods, including those used as ingredients and
raw materials, should not be greater than 2% of total fat. These limits do not apply to fats from
ruminants, including dairy fat. The use of partially hydrogenated oils and fats in the production of foods,
ingredients and raw materials is prohibited.”

Article 156 - (Res. 1546, 9/17/85)

"In foods in general (with the exceptions specifically provided for in this Code) the presence of the
following metallic and non-metallic elements is tolerated within the limits established below:

Maximum - Milligrams per kilogram

Antimony 2
Arsenic:
in liquids 0.1
in solids 1
Boron 80
Copper 10
 Tin 250
Fluorine 1.5
Silver 1
Lead 2
Zinc 100

GMC RESOLUTION Nº 12/11

Incorporated by Joint Resolution SPReI No. 116/2012 and SAGyP No. 356/2012

MERCOSUR TECHNICAL REGULATION ON MAXIMUM LIMITS OF

INORGANIC CONTAMINANTS IN FOOD (REPEAL OF GMC
RES. Nº 102/94 and Nº 35/96)

SEEN: The Treaty of Asunción, the Ouro Preto Protocol and Resolutions No. 102/94, 103/94, 35/96, 45/96,
38/98 and 56/02 of the Common Market Group.

CONSIDERING:
That it is necessary to update the Maximum Limits for Inorganic Contaminants in Foods;

That for the purposes of protecting public health it is essential to maintain the content of contaminants at
acceptable toxicological levels;
That the maximum content should be established at the strict level that can reasonably be achieved if
good practices are applied and taking into account the risk related to the consumption of the food;

That the harmonization of the Technical Regulations tends to eliminate the obstacles that are generated
by differences in the current National Regulations, complying with the provisions of the Treaty of
Asunción;

THE COMMON MARKET GROUP

RESOLVES:

Art. 1 - Approve the “MERCOSUR Technical Regulation on Maximum Limits of Inorganic Contaminants in
Foods”, which appears as an Annex and is part of this Resolution.

Art. 2 - Repeal GMC Resolutions No. 102/94 and No. 35/96.

Art. 3 - Repeal the provisions of Chapter V, point 5.2 of the Annex to GMC Resolution No. 45/96
“MERCOSUR Wine Regulations” in relation to the permitted limits for arsenic, lead and cadmium in wines,
and the maximum limits provided in this Resolution.

Art. 4 - The national organizations competent for the implementation of this Resolution are:

Argentina: Ministry of Health

Secretariat of Policies, Regulation and Institutes Ministry of
Agriculture, Livestock and Fisheries (MAGyP) Secretariat of
Agriculture, Livestock and Fisheries (SAGyP) National
Institute of Viticulture (INV)
Brazil: Ministry of Health
National Health Surveillance Agency (ANVISA)
Paraguay: Ministry of Public Health and Social Welfare - National Institute of Food and Nutrition (INAN)
National Service for Plant and Seed Quality and Health (SENAVE) National Service
for Animal Quality and Health (SENACSA)
Uruguay: Ministry of Public Health (MSP) Ministry of
Industry, Energy and Mining (MIEM) Technological
Laboratory of Uruguay (LATU)

Art. 5 - This Resolution will apply in the territory of the States Parties, to trade between them and to extra-
zone imports.
Art. 6 - This Resolution must be incorporated into the legal system of the States Parties before 1/01/2012.

LXXXIV GMC - Asunción, 6/17/11.

EXHIBIT

REGULATION TECHNICAL MERCOSUR ABOUT BOUNDARIES MAXIMUMS OF

INORGANIC CONTAMINANTS IN FOOD

PART I

1- General Criteria:
1.1 - In the foods contemplated in this Regulation, the presence of metallic and non-metallic elements is
allowed, within the established limits, as indicated in Part II.

1.2 - This Technical Regulation does not apply to foods for infants and young children, which will be
governed by the specific Technical Regulations.
1.3 - The levels of inorganic contaminants in foods must be as low as possible, and contamination of the
food at the source must be prevented, the most appropriate technology must be applied in production,
handling, storage, processing and packaging, in order to prevent a contaminated food is marketed or
consumed.
1.4 - Each State Party may establish maximum limits when a MERCOSUR limit has not been agreed upon,
based on the risk analysis for the specific situation, based on the evaluation of scientific data.

1.5 - The maximum permitted contents specified in Part II shall apply to the edible part of the food
products concerned, unless otherwise specifically specified.

1.6 - The maximum contents apply to the product in the state in which it is offered to the consumer.

For products not included in the table in Part II, made from ingredients with limits established in this
Regulation and that have been dried, diluted, transformed or composed of one or more ingredients, the
maximum permitted contents must be deducted from the specific concentration and dilution factors, in
relation to the limits established for the ingredients, which must be provided at the time the competent
Health Authority requests it.

When applying the maximum limits established in Part II to food products that are dried, diluted,
processed or composed of one or more ingredients, the following should be taken into account:

a) changes in the concentration of the contaminant caused by the drying or dilution processes;

b) changes in the concentration of the contaminant, caused by the transformation processes;

c) the relative proportions of the ingredients in the product;

d) the analytical limit of quantification.
1.7 - The manufacturer of the product must communicate and justify, upon request and within the period
required by the competent Health Authority, the information regarding the proportion of the ingredients
in the product (if necessary), as well as the specific concentration or concentration factors. dilution for
each of the drying, dilution, transformation and/or mixing operations in question, or for the dried,
diluted, processed and/or compound food products in question.

If the manufacturer of the product does not communicate the necessary concentration or dilution factor,
or if the competent Health Authority considers that this factor is inadequate, taking into account the
justification communicated, said Authority will define such factor based on the available information.

1.8 - Criteria 1.6 and 1.7 will apply whenever specific maximum contents have not been established for
these dried, diluted, processed or compound food products.

1.9 - Food products that do not comply with the maximum contents established in the attached tables will
not be used as food ingredients.

2 - Specific criteria
2.1 - The maximum content is applied after washing the fruits or vegetables and separating the edible
part accordingly. In the case of potatoes, the maximum content applies to peeled potatoes.

2.2 - The maximum content refers to the edible part of the dried fruits.
2.3 - In the case of cereals, the maximum content applies to:
- unprocessed cereals intended for human consumption;
- cereals intended for direct human consumption, hulled, polished and/or processed when appropriate;

- to the bran if it is intended for the final consumer.

2.4 - The maximum content refers to fish and fishing products to be consumed gutted, without head and
thorax when applicable.
If the fish is intended to be consumed whole, the maximum content will apply to the whole fish. For some
species of crustaceans, the head and thorax are excluded (lobster and large crustaceans).

2.5 - Frozen products, pulps and purees of fruits and vegetables, without diluting or concentrating, must
comply with the same limits as vegetables.in nature.
2.6 - The categories of vegetables for the purposes of this Regulation are defined in Part
III.
2.7 - The maximum limits are expressed in milligrams per kilogram (mg/kg), except in the case of wine
which is expressed in milligrams per liter (mg/L).
2.8 - In the case of liquid products, the maximum limits can be expressed in mg/L, as long as their density
does not differ by more or less 5% in relation to the density of water.

PART II

Maximum limits for inorganic contaminants

ARSENIC

Categories Maximum limit

(mg/kg)
 Edible oils and fats of vegetable and/or animal origin 0.10
(includes margarine)

Sugars 0.10
Honey 0.30
Hard and soft candies and similar including chewing gum 0.10
cocoa paste 0.50
Chocolates and cocoa products with less than 40% cocoa 0.20
Chocolates and cocoa-based products with more than 40% cocoa 0.40
Non-alcoholic drinks (excluding juices) 0.05
Juices and fruit nectars 0.10
Fermented and ferment-distilled alcoholic beverages, except wine 0.10
Came 0.20 mg/L

Cereals and cereal-based products, excluding wheat, rice and 0.30

its derivative products and oils

Wheat and its derivatives except oil 0.20

Rice and its derivatives except oil 0.30
Brassica vegetables (excluding loose leaf vegetables) 0.30
Leafy vegetables (including loose leaf Brassicas) and herbs 0.30
fresh aromatic

Bulb and sheathing leaf vegetables 0.10

Fruit vegetables of the Curcubitaceae family 0.10
Fruiting vegetables, other than those of the Curcubitaceae family 0.10
Mushrooms (fungi) except those of the genus Agaricus, Pleurotus and Lentinula 0.10
or Lentinus

legume vegetables 0.10

Legumes (dried seeds of legumes) except soybeans 0.10

Mushrooms (fungi) of the genus Agaricus, Pleurotus and Lentinula or Lentinus 0.30
Roots and tubers 0.20
Young stems and petioles 0.20
Dry fruits 0.80
Fresh fruits, excluding berries and small fruits 0.30
Fresh berries and small fruits 0.30
table olives 0.30
Tomato concentrates 0.50
 Compotes, jellies, marmalades and other sweets based on fruits and 0.30
vegetables

Tea, yerba mate, and other vegetables for infusion 0.60

Roasted coffee beans and powder 0.20
Soluble coffee powder or granules 0.50
Edible ice 0.01
Flavored water ice creams 0.05
Milk or cream ice cream 0.10
Fruit-based ice creams 0.10
Fluid milk ready for consumption and dairy products without addition without 0.05
dilute or concentrate

Milk cream 0.10

Condensed milk and dulce de leche 0.10
Cheeses 0.50
Salt, food grade 0.50
Bovine, ovine, pork, goat and poultry meat, raw, frozen or chilled 0.50
derivatives, sausages and breaded meats
raw
Edible offal except liver and kidneys 1.00
Liver of cattle, sheep, pigs, goats and poultry 1.00
Kidneys of cattle, sheep, pigs, goats 1.00
Eggs and egg products 0.50
Raw, frozen or chilled fish 1.00
Cephalopod mollusks 1.00
Bivalve mollusks 1.00
Crustaceans 1.00
LEAD

Categories Maximum limit

(mg/kg)

Edible oils and fats of vegetable and/or animal origin 0.10

(includes margarine)

Sugars 0.10
Honey 0.30
Hard and soft candies and similar including chewing gum 0.10
cocoa paste 0.50
Chocolates and cocoa products with less than 40% cocoa 0.20
Chocolates and cocoa-based products with more than 40% cocoa 0.40
Non-alcoholic drinks (excluding juices) 0.05
Juices and fruit nectars 0.05
Fermented and ferment-distilled alcoholic beverages, except wine 0.20

Came 0.15mg/L

Cereals and cereal-based products, excluding wheat, rice and 0.20

its derivative products and oils

Wheat and its derivatives except oil 0.20

Rice and its derivatives except oil 0.20
Soybean 0.20
Brassica vegetables (excluding loose leaf vegetables) 0.30
Leafy vegetables (including loose leaf Brassicas) and herbs 0.30
fresh aromatic

Bulb and sheathing leaf vegetables 0.10

Fruit vegetables of the Curcubitaceae family 0.10
Fruiting vegetables, other than those of the Curcubitaceae family 0.10
Mushrooms (fungi) except those of the genus Agaricus, Pleurotus and Lentinula 0.10
or Lentinus

legume vegetables 0.10

Legumes (dried seeds of legumes) except soybeans 0.20
Mushrooms (fungi) of the genus Agaricus, Pleurotus and Lentinula or Lentinus 0.30
Roots and tubers 0.10
Young stems and petioles 0.20
Dry fruits 0.80
 Fresh fruits, excluding berries and small fruits 0.10
Fresh berries and small fruits 0.20
table olives 0.50
Tomato concentrates 0.50
Compotes, jellies, marmalades and other sweets based on fruits and 0.20
vegetables

Tea, yerba mate, and other vegetables for infusion 0.60

Roasted coffee beans and powder 0.50
Soluble coffee powder or granules 1.00
Edible ice 0.01
Flavored water ice creams 0.05
Milk or cream ice cream 0.10
Fruit-based ice creams 0.07
Fluid milk ready for consumption and dairy products without addition, without 0.02
dilute or concentrate

Milk cream 0.10

Condensed milk and dulce de leche 0.20
Cheeses 0.40
Salt, food grade 2.00
Bovine, ovine, pork, goat and poultry meat, raw, frozen or chilled 0.10
derivatives, sausages and breaded meats
raw
Edible offal except liver and kidneys 0.50
Liver of cattle, sheep, pigs, goats and poultry 0.50
Kidneys of cattle, sheep, pigs, goats 0.50
Eggs and egg products 0.10
Raw, frozen or chilled fish 0.30
Cephalopod mollusks 1.00
Bivalve mollusks 1.50
Crustaceans 0.50
CADMIUM

Categories Maximum limit

(mg/kg)

Honey 0.10
cocoa paste 0.30
Chocolates and cocoa products with less than 40% cocoa 0.20
Chocolates and cocoa-based products with more than 40% cocoa 0.30
Non-alcoholic drinks (excluding juices) 0.02
Juices and fruit nectars 0.05
Fermented and ferment-distilled alcoholic beverages, except wine 0.02

Came 0.01 mg/L

Cereals and cereal-based products, excluding wheat, rice and

0.10
its derivative products and oils

Wheat and its derivatives except oil 0.20

Rice and its derivatives except oil 0.40
Soybean 0.20
Brassica vegetables (excluding loose leaf vegetables) 0.05
Leafy vegetables (including loose leaf Brassicas) and herbs 0.20
fresh aromatic

Bulb and sheathing leaf vegetables 0.05

Fruit vegetables of the Curcubitaceae family 0.05
Fruiting vegetables, other than those of the Curcubitaceae family 0.05
Mushrooms (fungi) except those of the genus Agaricus, Pleurotus and Lentinula 0.05
or Lentinus

Legume vegetables 0.10

Legumes (dried seeds of legumes) except soybeans 0.10
Mushrooms (fungi) of the genus Agaricus, Pleurotus and Lentinula or Lentinus 0.20
Roots and tubers 0.10
Young stems and petioles 0.10
Fresh fruits, excluding berries and small fruits 0.05

Fresh berries and small fruits 0.05

Tea, yerba mate, and other vegetables for infusion 0.40

Roasted coffee beans and powder 0.10

 Soluble coffee powder or granules 0.20

Edible ice 0.05

Flavored water ice creams 0.01

Milk or cream ice cream 0.05

Fruit-based ice creams 0.05

Fluid milk ready for consumption and dairy products without addition, without 0.05
dilute or concentrate

Milk cream 0.20

Condensed milk and dulce de leche 0.10

Cheeses 0.50

Salt, food grade 0.50

Bovine, ovine, pork, goat and poultry meat, raw, frozen or chilled 0.05
derivatives, sausages and breaded meats
raw

Liver of cattle, sheep, pigs, goats and poultry 0.50

Kidneys of cattle, sheep, pigs, goats. 1.00

Raw, frozen or chilled fish 0.05

with the following
exceptions: nice,
mojarra, eel, mullet,
horse mackerel, emperor,
mackerel, sardine, tuna
and sorrel or tongue
set 0.10
for melba
set 0.20 and for anchovy
and swordfish
set 0.30

Cephalopod mollusks 2.00

Bivalve mollusks 2.00

Crustaceans 0.50

MERCURY

Categories Maximum limit

(mg/kg)

Fish, except predators 0.50

 Predatory fish 1.00

Cephalopod mollusks 0.50

Bivalve mollusks 0.50
Crustaceans 0.50

TIN

Categories Maximum limit

(mg/kg)

Beverages in tin containers (including fruit juices and 150

vegetable juices)

Food in tin containers except beverages 250

PART III

Vegetable and mushroom categories

For the purposes of this Regulation it is understood as:

I. Vegetables of the genusbrassica(excluding loose-leaf) This category

includes the following species:

a) Inflorescences
- Cauliflower (Pella),Brassica oleraceaL. subvar.cauliflora(Garsault) DC.
- Broccoli (green or violet Pella),
- Italian:Brassica oleraceavar.italicPlenck.
- Head or French:Brassica oleraceaL. subvar.cymosaDuchesne.
-Grelo,Brassica napusL.
- Others.

b) Headed buds or leaves

- Milan sprouts,Brassica oleraceaL. var.sabaudaL.
- Brussels sprouts,Brassica oleraceaL. var.gemmifera(DC.) Zenker.
- Chinese cabbage: Akusay or Chinese cabbage:Brassica rapaL. var.glabrousRegel.
- Others.

c) Fleshy stem:
- Cabbage-radish: white or violet stemBrassica oleraceaL. var.gongyloidesL.

II. Leafy vegetables (includingBrassicasloose leaves) and fresh aromatic herbs This category includes the
following species:

a) Lettuce and other leaves, includes the leaves of theBrassicaceae.

- Sorrel,Rumex acetoseL.
- Chicory and radichetaCichorium intybusL.
- AmaranthAmaranthus caudatusL.,Amaranthus hybridusL. subsp.cruentus(L.) Thell., Amaranthus
hybridusL. subsp.hybridusandAmaranthus mantegazzianusPass.
- Barbarea,Barbarea verna(Mill.) Asch.
- Ground or garden cress,Lepidium sativumL.
- Canon,Valerianella olitoria(L.) Pollich.
- Green cabbages or collard greens,Brassica oleraceaL. subvar.palmifoliaD.C.
- Dandelion, bitter or taraxacon,Taraxacum officinaleFH Wigg.
- Endive,Cichorium endiviaL.
- Lettuce,Lactuca sativaL.
- Mastuerzo or quimpe,Lepidium didymumL.
- Chinese mustard,Brassica juncea(L) Czern.
- Nabiza,Brassica napusL.
- Pak Choi or Chinese chard:Brassica rapaL. var.chinensis(L.) Kitam.
- Radicchio, radicchio rosso and red radicchio,Cichorium intybusL.
- Arugula, arugula, rocket or roqueta,Eruca vesicaria(L.) Cav. subsp.sativa(Mill.) Thell.
- Others.

b) Spinach and similar

- Chard,Beta vulgarissubsp. cycle (L.) WDJ Koch
- Spinach,Spinacea oleraceaL.
- Purslane,Portulaca oleraceaL.
- Others.

c) Vine leaves
- Vitis viniferaL.

d) Watercress
- Watercress,Rorippa nasturtium-aquaticum(L.) Hayek.

e) Endives
- Endive or endive,Cichorium endiviaL.

f) Aromatic herbs
- Basil,Ocimum basilicumL.
- Chives or chives,Allium fistulosumL. andAllium schoenoprasumL.
- Tarragon, estragonium, tarragón or dragoncillo,Artemisia dracunculusL.
-Laurel,Laurus nobilisL.
- Oregano,Origanum vulgareL.
- Parsley,Petroselinum crispumMill. Fuss.
- Rosemary,Rosmarinus officinalisL.
- Sage,Salvia officinalisL.
- Thyme,Thymus vulgarisL.
- Others.

III. Bulb and sheathing leaf vegetables This category

includes the following species:

- Garlic,Allium sativumL.
- Onion,Allium cepaL.
- Green onion,Allium cepaL.
- Shallot,Allium escalonicumL.
- Others.
IV. family fruit vegetablesCucurbitaceae This category
includes the following species:

a) Cucurbits with edible skin

- Zucchini or Italian zucchini,Cucurbita pepoL.
- Papa del aire, chucho, xuxu or chayote,Sechium edule(Jacq) Sw.
- Cucumber,Cucumis sativusL.
- Others.

b) Cucurbits with inedible skin

-Kiwano,Cucumis metuliferusE. Mey. former Naud
- Melon,Cucumis meloL.
- Watermelon,Citrullus lanatus(Thunb.) Matsum & Nakai
- Pumpkin and squash,Cucurbita maximaDuch.,Cucurbita moschataDuch andMixed cucurbita Pangalo.

- Others.

V. Fruit vegetables, other than the familyCucurbitaceae This

category includes the following species:

a) Solanaceae:
- Eggplant,Solanum melongenaL.
- Gombo, okra, okra, Turkish chili or Turkish chaucha,Abelmoschus esculentus(L.) Moench.
- Pepper,Capsicum annuumL.
- Tomatoes,Lycopersicon esculentumMill.
- Others.

b) Corn:
- Choclo or sweet corn,Zea maysL. var. saccharata (Sturtev.) LH Bailey.
- Others.

SAW. Legume vegetables

This category includes the following species:

- Pea, pea or pea,Pisum sativumL.

- Green bean,Phaseolus vulgarisL.
- Bean,Vicia fabaL.
- Bean,PhaseolusL. andVigna Savi:
1.- Kidney bean, oval white bean, black bean, red bean:Phaseolus vulgarisL.
2.- Butter bean:Phaseolus lunatusL.
3.- Pallar beans, beans from Spain:Phaseolus coccineusL.
4.- Adzuki beans:Vigna angularis(Willd) Ohiwi & H. Ohashi.
5.- Mung beans:Vigna radiata(L.) R. Wilczek.
6.- Tape Bean or Cowpea:Vigna unguiculata(L.) Walp.
- Others.

VII. Legumes (dried seeds of legumes) except soybeans This category

includes the following species:

- Pea, pea or pea,Pisum sativumL.

- Dolics, Egyptian bean or Japanese bean,Lablab purpureus(L.) Sweet.
- Chickpea,Cicer arietinumL.
- Bean,Vicia fabaL.
- Lentenjon,Lens culinarisMedik. var.macrosperm(Baumg.) NF Mattos.
- Lentil,Lens culinarisMedik
- Lupine or lupine,Lupinus albusL. (common lupine),Lupinus luteusL. (yellow lupine) andLupinus
angustifoliusL. (blue lupine).
- Bean,PhaseolusL. andVignaSavi:
1.- Kidney bean, oval white bean, black bean, red bean:Phaseolus vulgarisL.
2.- Butter bean:Phaseolus lunatusL.
3.- Pallar beans, beans from Spain:Phaseolus coccineusL.
4.- Adzuki beans:Vigna angularis(Willd) Ohiwi & H. Ohashi.
5.- Mung beans:Vigna radiata(L.) R. Wilczek.
6.- Tape Bean or Cowpea:Vigna unguiculata(L.) Walp.
- Others

VIII. Mushrooms
This category includes the following genres:

a) Cultivated Mushrooms:Agaricus, Lentinula or Lentinus, Pleurotus, Agrocybe, Grifola, Polyporus,

Flammulina, Volvariella, Stropharia, Hericium, Tremella, Auricularia, Hypsizygus.

b) Wild Mushrooms:Agaricus, Cantharellus, Tuber, Morchella, Boletus, Lactarius, Lepista,

Gymnopilus, Russula, Cyttaria, Auricularia. Others

IX. Roots and Tubers

This category includes the following species:

a) Potato or Potato:
- Potato or potato,Solanum tuberosumL.
- indigenous potato,Solanum tuberosumL. subsp.andigena(Judge & Bukasov) Hawkes and other
species ofSolanumSect.Tuberarium(Dunal) Bitter

b) Tropical roots or tubers:

- Arrowroot:Maranta arundinaceaL.
- Sweet potato, sweet potato, sweet potato, sweet potato or sweet potato,Ipomoea batatas(L.) Lam.,
- Cassava oryucca,Manihot esculentaCrantz.
- Yam, yame or Chinese sweet potato,Dioscorea polystachyaTurcz.
- Topinambur, tupinambó, cotufa, Arab potato, pataca or aguaturmas,Helianthus tuberosus
L.
- Yacón,Smallanthus sonchifolius(Poepp.) H. Rob.
- Others.

c) Other roots and tubers

- Angelica,Angelica archangelicaL.
- Celery-radish or celeriac,Apium graveolensL. var.rapaceumD.C.
- Chufa, catufa or ground almond,Cyperus esculentusL.
- rutabaga,Brassica napusL. var.napobrassica(L.) Rchb.
- Turnip,Brassica rapaL.
- Parsnip or parsnip,Parsnip sativaL.
- Parsley,Petroselinum crispumMill. Fuss.
- Radish or radish,Raphanus sativusL.
- Rustic radish,Armoracia rusticanaG. Gaertn et al.
- Beets or beteraba,Beta vulgarisL. subsp.vulgaris. (excluding sugar beet)
- Rutabaga,Brassica napusL. var.napobrassica(L.) Rchb.
- Salsify,Tragopogon porrifoliusL. (white salsify) andScorzonera hispanicaL. (black salsify).
- Taro, malanga or belembe,colocasia esculenta(L.) Schott.
- Carrot,Daucus carotaL.
- Others.

X. Young stems and petioles

This category includes the following species:

- Artichoke or artichoke,Cynara scolymusL.

- Celery or stalk celery,Apium graveolensL.
- Bamboo shoots,Bambusa vulgarisSchrad. former JC Wendl.
- Thistle,Cynara cardunculusL.
- Asparagus,Asparagus officinalisL.
- Fennel,Foeniculum vulgareMill.
- Palm hearts: Euterpa oleracea Mart,Cocos nuciferaL.,Bactris gasipaesKunth,daemonorops spp.

- Leek or garlic joint,Allium porrumL.

- Rhubarb,Rheum rhabarbarumL.
- Others

Article 156 bis - (Res. 612, 05/10/88)

"The following foods whose aflatoxin content exceeds the limits indicated below will be considered unfit
for consumption:
- Peanuts and peanut-based foods, 20 micrograms/kg of aflatoxins B1 + B2 + G1 + G2 or 5 micrograms/kg
of aflatoxin B1.
(AOAC. 14th Ed. DF 26.032 and CB 26.026)

- Corn and corn-based foods, 20 micrograms/kg of aflatoxins B1 + B2 + G1 + G2 or 5 micrograms/kg of

aflatoxin B1. (AOAC. 14th Ed BF 26.032 and CB 26.026)

- Food for infants; undetectable aflatoxins.

a) Cereal-based foods: Aflatoxins B1 + B2 + G1 + G2. (AOAC. 14th Ed BF
26,032 and CB 26,026)
b) Dairy formulas: Aflatoxin M1 (Stubblefield Method, JAOCS 56, 800-802 (1979)."

GMC RESOLUTION N° 025/02

Incorporated by Joint Resolution No. 66/02 and No. 344/02

All legislation of the Argentine Food Code that opposes the issuance of this Resolution is repealed.

MERCOSUR TECHNICAL REGULATION ON MAXIMUM LIMITS OF AFLATOXINS ADMISSIBLE IN MILK,

PEANUTS AND CORN

1 reach
1.1. Aim
This Regulation establishes the maximum permissible limits of aflatoxins in fluid milk, powdered milk,
peanuts, peanut paste, corn grains and corn flour or semolina for human consumption, as well as the
corresponding sampling plans and methods of analysis. 1.2. Area of application

This Regulation applies to fluid milk, powdered milk, peanuts, peanut paste, corn grains and corn flour or
semolina marketed in the territory of the States Parties, including extra-zone imports.
2. References
2.1 "Sampling plans for aflatoxin analysis in peanuts and corn", FAO Food and Nutrition Paper 55, 1993.

2.2 Association of Official Analytical Chemists. 1990 "Official Methods of Analysis of the Association of
Official Analytical Chemists" 15th ed.
2.3 FIL-IDF Standard 50 B 1985 "Sampling methods for milk and milk products".
2.4 Standard ISO 950: 1979 "Cereal - Sampling (as grain)".
2.5 Waltking, A.E. 1980. "Sampling and Preparation of Samples of Peanut Butter for Aflatoxin Analysis." J.
Assoc. Off. Anal. Chem. 63: 103 - 106.

3. Requirements
MAXIMUM PERMISSIBLE LIMITS OF AFLATOXIN CONCENTRATION

FOOD AFLATOXIN LIMIT

1. Milk
1.1 Fluid milk M1 0.5 µg/L
1.2. Milk powder M1 5.0 µg/kg
2. Corn
2.1. Corn kernels (whole, cracked, crushed,
peeled) B1+B2+G1+G2 20 µg/kg
2.2. Corn flour or grits B1+B2+G1+G2 20 µg/kg
3. Peanuts
3.1. Peanuts (unshelled, shelled, raw or
toasted) B1+B2+G1+G2 20 µg/kg
3.2. Peanut paste (Peanut paste or peanut butter) B1+B2+G1+G2 20 µg/kg

4. Sampling Methods

4. 1. Milk
For the collection of samples of powdered milk and fluid milk, the FIL-IDF 50 B: 1985 standard "Sampling
methods for milk and milk products" and/or its updates will be used. Samples of fluid or powdered milk
will be subdivided into a minimum of three subsamples. Subsamples of fluid milk will be kept frozen;
Subsamples of milk powder will be stored in non-permeable containers, at a maximum relative humidity
of 60% and a maximum temperature of 25° C. The size of the aliquot of milk powder for analysis will be 25
g (instead of the 5 g indicated in the AOAC procedure 980.21, 1990) which will be dissolved in 250 ml and
homogenized; An aliquot of 50 ml will be taken from this suspension and continued as indicated in the
aforementioned procedure.

4.2. Corn and Peanuts

The sampling plans for corn and peanuts will be based on the recommendations of "Sampling plans for
aflatoxin analysis in peanuts and corn", FAO Food and Nutrition Paper 55, 1993 and the sampling
standard ISO 950: 1979 "Cereal - Sampling" will be used. (as grain)". The laboratory corn sample (5 kg) will
be ground to 20 mesh in its entirety, homogenized and subsequently subsampled into a minimum of
three parts. A fourth subsample may be taken for routine analysis.

The laboratory peanut sample (5 kg) will be transformed into a homogeneous paste or ground to 14
mesh, in its entirety, homogenized and subsequently divided into a minimum of three parts. A fourth
subsample may be taken for routine analysis. The samples and subsamples of peanuts and corn collected
will be stored in paper containers,
cotton or other material at a maximum relative humidity of 60% and a maximum temperature of 25° C.

4.3. Cornmeal
For packaged product: One sample will be made per batch of 50 tons or less. A number of units will be
collected at random equal to the square root of the number of packages that make up the lot or 1% (one
percent) of them, whichever is smaller. When the number of units calculated is fractional, the higher
whole number will be taken. A minimum of 50 g will be extracted from each of the units. These aliquots
will be homogenized and at least 300 g will be divided into three subsamples. A fourth subsample may be
taken for routine analysis.

For bulk product: The procedure will be as indicated in paragraph 4.2. for bulk corn. 4.4. Peanut Paste
(peanut paste or peanut butter)
The sampling procedure described in reference (2.5) will be used.

5. Analysis Methods
5.1. Reference Analysis Methods
5.1.1. Milk.- For the determination of aflatoxin M1 in fluid milk and powdered milk, the AOAC 980.21
procedure, published in reference (2.2) and/or its respective updates, will be used. The control of
standard solutions will be carried out according to the AOAC procedure 970.44 and 971.22, of the same
publication.
5.1.2. Corn.- For the determination of total aflatoxins (B1+B2+G1+G2) in corn and in corn flour or
semolina, the AOAC 968.22 procedure will be used, cited in reference (2.2) and/or its respective updates.
The control of standard solutions will be carried out according to the AOAC procedure 970.44 and 971.22,
of the same publication.
5.1.3. Peanuts.- For the determination of total aflatoxins (B1+B2+G1+G2) in peanuts and peanut paste, the
AOAC 970.45 procedure published in reference (2.2) and/or its respective updates will be used. The
control of standard solutions will be carried out according to the AOAC procedure 970.44 and 971.22, of
the same publication.
5.2. Routine Analysis Methods.- For the determination of aflatoxins in fluid milk and powdered milk, corn,
corn flour, peanuts and peanut paste, the usual routine procedures in each country, which are
internationally validated, will be used.

6. Batch Acceptance and Rejection Criteria

6.1. If in the analysis of the first subsample of corn, corn flour, peanuts or peanut paste, the result is equal
to or less than 20 µg/kg of total aflatoxins, the lot will be accepted. If the analysis result is greater than 20
µg/kg of total aflatoxins, the lot will be rejected. 6.2. If in the analysis of the first subsample of milk, the
result is equal to or less than 0.5 µg/L of aflatoxin M1 for fluid milk or 5.0 µg/kg of aflatoxin M1 for
powdered milk, the lot will be accepted. If the analysis result is higher than the mentioned values, the lot
will be rejected.

6.3. In the event that the lot is rejected in the first analysis, at the request of the interested party, the
laboratory that carried out the first analysis will carry out the analysis on the second subsample, in the
presence of the technical experts indicated by the interested parties.

6.4. In the event of a discrepancy between the analytical results of the first and second subsample, the
analysis of the third subsample may be carried out by the same laboratory, with its result being final.

6.5. In the analysis of the second and third subsample, the same batch acceptance or rejection criteria
established in sections 6.1 and 6.2 of this Resolution will be adopted.
GMC RESOLUTION Nº 059/93
Incorporated by Resolution MSyAS No. 003 of 01/11/95

Any “specific regulations” will only be those harmonized within MERCOSUR.

All legislation of the Argentine Food Code that opposes this Resolution is repealed.

GENERAL PRINCIPLES FOR ESTABLISHING MICROBIOLOGICAL CRITERIA AND STANDARDS FOR

FOODS
Art 1.- Approve the "General Principles for the Establishment of Microbiological Criteria and Standards for
Foods", which appears in the Annex to this Resolution.

Art 2.- The State Parties will put into effect the legislative, regulatory and administrative provisions
necessary to comply with this Resolution and will communicate the text of the same to the Common
Market Group, through the Administrative Secretariat.

Art 3.- This Resolution will come into force as of December 31, 1993.

APPENDIX 1

Introduction
The general principles to be applied to establish microbiological criteria and standards for foods are
justified by public health problems and the need to standardize standards for trade between countries.

For this reason, international organizations such as FAO, WHO, PAHO, have shown growing concern on
the issue.
Thus, the CODEX ALIMENTARIUS and the ICMSF have continually published normative documentation
that regulates the subject.
Considering that the countries that make up MERCOSUR integrate and actively participate in the
preparation of the CODEX ALIMENTARIUS and ICMSF documents, the latter may be taken as a reference.

CRITERIA AND PATTERNS APPLICABLE TO FOOD MICROBIOLOGY. General principles for its
establishment

Definition of microbiological criteria for foods:

1.-Characterization of the microorganisms and/or their toxins considered of interest. For this purpose,
microorganisms include bacteria, viruses, fungi and yeasts. 2.-Classification of foods according to their
epidemiological risk.
3.-Analysis methods that allow its determination, as well as the establishment of an Analytical Quality
Guarantee system.
4.-Sampling Plan to determine the number and size of sample units to be analyzed.

5.-Microbiological tolerances (norms and patterns) that must be respected.

6.-Tolerance adjustment based on the number of sample units analyzed.

Main categories of criteria for developing microbiological patterns.

1.-Mandatory criterion: Refers to microorganisms considered pathogenic and/or their markers, of
importance in public health and according to the type of food.
2.- Complementary criterion (recommendation):
2.1.- These are the criteria related to the evaluation of the technological process used to obtain a finished
product.
2.2.- These are the criteria that can guide the manufacturer but are not intended for final inspection.

Purposes of microbiological criteria for foods

1.- Protection of consumer health.
2.- Uniformity of criteria for trade practices.

Considerations on the principles for the establishment and application of Microbiological Standards and
Standards.
1.- The principles are those indicated in the documents prepared by the CODEX ALIMENTARIUS.

These principles must respect provisions established in documents that deal with Good Manufacturing
Practices and their forms of evaluation, such as Risk Analysis and Critical Point Control.

2.- In situations of epidemiological risk that justify a Health Alert, other microbiological determinations
not included in the established Standards and Standards must be carried out, depending on the problem.

Components of microbiological norms and patterns.

1.- The microorganisms selected for the product considered.
2.- The recommended methods for its determination.
3.- Tolerances related to the selected microorganisms and their distribution in the analyzed samples,
according to the sampling plan.
4.- Adequate sampling plan for the food considered.

Sampling Methods and Sample Handling

1.- In accordance with CODEX ALIMENTARIUS, ICMSF and other internationally recognized organizations.

Foods that must be subject to microbiological controls.

Dairy foods:
Milk (in all forms) Cheese (all
types) Yogurt

Creams
Butter, etc.
Meat products that are consumed without heat treatment:
Sausages
Sausages
Cold cuts
Salty
Smoked, etc.
Refrigerated foods:
Birds
Vegetables
Fish and shellfish, etc. Frozen
food:
Ready meals
Ice creams
Fish and seafood
Vegetables
Ice, etc.
 Fresh pasta (with and without filling)
Non-alcoholic drinks:
Water
Fruit juices, etc. Condiments:
sauces and dressings Dried fruits:
peanuts, etc.
Canned plant and animal products Other foods
deemed necessary

Analytical Determinations
The criteria established by CODEX ALIMENTARIUS ICMSF and other internationally recognized
organizations will be taken as a reference.

Article 156 tris – (Joint Resolution SPReI and SAV No. 4 - E/2017)
[As of January 10, 2017, companies are given a period of one hundred eighty (180) business days to
adapt]
“Prepared food ready for consumption is understood to mean the culinary preparation resulting from the
preparation, with or without cooking, of one or more food products of animal or plant origin, with or
without the addition of other substances authorized for consumption.
It may be packaged or divided whether or not it is visible to the consumer at the time of dispensing, and
be ready for consumption directly or after heating.

All foods contemplated in other categories of this Code are excluded from this definition.

The following criteria will be applied to food that is dispensed in establishments with or without kitchen
such as restaurants, school cafeterias, companies, hospitals, residences, means of transportation, among
others, as well as to food produced by establishments that are dedicated to the preparation of prepared
meals, which are marketed for consumption inside or outside such as central kitchens, and retail take-
away establishments.

According to the method of preparation, ready-to-eat meals are classified as:

I. Meals prepared without heat treatment.

II. Meals prepared with heat treatment that subsequently include ingredients not subjected to heat
treatment.

III. Foods prepared with heat treatment that receive a post-heat treatment handling process such as
cutting, mixing, slicing, packaging, among others.

IV. Prepared meals that, at the end of their preparation, have been subjected as a whole to a thermal
process.

Meals prepared ready for consumption must meet the following microbiological specifications: for those
prepared according to items I, II and III, table 1 corresponds and for those prepared according to item IV,
table 2 corresponds.

In situations of epidemiological risk that justify a health alert, other microbiological determinations may
be carried out, depending on the problem.

Table 1
 Parameter Acceptance requirements Methodology(1)
Count
ISO 21528- 2:2004
Enterobacteriaceae(2) n=5, c=2, m=103, M=104
ICMSF
(CFU/g)
ISO 16649-3:2005
CountE.coli
n=5, c=0, m<3 ICMSF (method 1)
(NMP/g)
BAM-FDA:2002 (method 1)
Coagulase-positive ESO 6888-3:1999
n=5, c=1, m=102, M=103
Staphylococcus count (MPN/g) ICMSF
ISO 6579:2002,
Salmonellaspp. n=5, c=0, Absence in 25 g Co: 2004
BAM-FDA:2011
USDA-FSIS:2011
ISO 11290-1:1996,
Listeria
n=5, c=0, Absence in 25 g AMD:2004
monocytogenes
BAM-FDA:2011
USDA-FSIS:2009
CountClostridium
n=5, c=1, m=102, M=103 ISO 7937:2004
perfringens(3)(CFU/g)
Count of suspects
n=5, c=1, m=102, M=103 ISO 7932:2004
Bacillus cereus(4)(CFU/g)
USDA-FSIS:2010
E.coliO157:H7/NM(5) n=5, c=0, Absence in 65 g ISO 16654:2001
BAM-FDA:2011
ISO 13136:2012
E.colinot O157(5) (6) n=5, c=0, Absence in 65g
BAM-FDA:2014
(1)or its most updated version.
(2)Ifraw vegetable ingredients are used, do not make this determination.
(3)Include only in foods with meat.

(4)Include only in foods with cereals, potatoes, starchy foods.

(5)In foods based on minced meat and/or raw vegetables.

(6)E.coliShiga toxin producer of serogroups: O145, O121, O26, O111 and O103. Only isolates positive for

the genes will be taken into account.stxandeae, of the mentioned serogroups.

Table 2
Parameter Acceptance requirements Methodology(1)
Aerobic count
ESO 4833:2003
mesophiles n=5, c=2, m=104, M=105
BAM-FDA:2001
(CFU/g)
Enterobacteriaceae count ESO 21528-2:2004
n=5, c=2, m=102, M=5.102
(CFU/g) ICMSF
ISO 16649-3:2005
CountE.coli
n=5, c=0, m<3 ICMSF (method 1)
(NMP/g)
BAM-FDA:2002 (method 1)
Coagulase-positive ISO 6888-3:1999
n=5, c=1, m=10, M=102
Staphylococcus count (MPN/g) ICMSF
ISO 6579:2002,
Salmonellaspp. n=5, c=0, Absence in 25 g
Co: 2004
BAM-FDA:2011
 USDA-FSIS:2011
ISO 11290-1:1996,
Listeria
n=5, c=0, Absence in 25 g AMD:2004
monocytogenes
BAM-FDA:2011
USDA-FSIS:2009
Count of suspects
n=5, c=1, m=102, M=103 ISO 7932:2004
Bacillus cereus(2)(CFU/g)

CountClostridium
n=5, c=1, m=102, M=103 ISO 7937:2004
perfringens(3)(CFU/g)
USDA-FSIS:2010
E.coliO157:H7/NM(4) n=5, c=0, Absence in 65 g ISO 16654:2001
BAM-FDA:2011
ISO 13136:2012
E.colinot O157(5) (6) n=5, c=0, Absence in 65g
BAM-FDA: 2014
(1)or its most updated version
(2)Include only in foods with cereals, potatoes, starchy foods
(3)Include only in foods with meat

(4)Include only in foods prepared with minced meat, such as meatballs, empanadas, cakes, rolls or similar.

(5)Infoods based on minced meat and/or raw vegetables.

E.coliShiga toxin producer of serogroups: O145, O121, O26, O111 and O103. Only isolates positive for
(6)

the genes will be taken into account.stxandeae, of the mentioned serogroups.

Sampling of these food products will be carried out, whenever possible, in accordance with the sampling
plans established in this article.

When the total number of units in the lot is equal to or less than 100 units, an indicative sample will be
taken (n = 1).

Acceptance criteria for the indicative sample:

- for parameters that present a 2-class sampling plan, maintain the plan and the sample aliquot analyzed
in grams for each parameter; that is, acceptance or rejection, depending on the presence or absence of
the microorganism investigated in the indicative sample.

- for parameters that present a 3-class plan, move to a 2-class plan where no value should exceed the
proposed M, that is, acceptance if the count of the microorganism in the indicative sample is ≤ M and
rejection if the count of the microorganism in the indicative sample is > M.

The result of the indicative sample is interpreted for the entire lot or batch.”

GMC RESOLUTION Nº 51/00

Incorporated by Joint Resolution SPyRS No. 14/2004 and SAGPyA No. 72/2004

MERCOSUR TECHNICAL REGULATION ALLOCATION OF ADDITIVES AND THEIR

MAXIMUM CONCENTRATIONS FOR FOOD CATEGORY 21-INDUSTRIAL CULINARY
PREPARATIONS.
Art 1.- Approve the "MERCOSUR Technical Regulations for Assignment of Additives and their Maximum
Concentrations for Food Category 21 - Industrial Culinary Preparations", which appears as an Annex and
is part of this Resolution.

Art 2.- The States Parties will put into effect the legislative, regulatory and administrative provisions
necessary for compliance with this Resolution through the following organizations:

Argentina: Ministry of Health; National Administration of Drugs, Foods and Medical Technology.; National
Food Institute. Ministry of Economy. Ministry of Agriculture, Livestock, Fisheries and Food. National Agri-
Food Health and Quality Service.

Brazil: Ministry of Health. National Health Surveillance Agency.

Paraguay: Ministry of Public Health and Social Welfare. Ministry of Agriculture and Livestock.

Uruguay: Ministry of Public Health. Ministry of Industry, Energy and Mining. Technological Laboratory of
Uruguay.

Art 3.- This Resolution will apply in the territory of the States Parties, to trade between them and to extra-
zone imports.

Art 4.- The States Parties of MERCOSUR must incorporate this Resolution into their national legal systems
before 1/1/2001.
XXXIX GMC- Brasilia, 29/IX/00

EXHIBIT

Additive: Additive: Additive:

Number FUNCTION/Name Maximum concentration
INS g/100g

21. INDUSTRIAL CULINARY PREPARATIONS

21.1. READY FOR CONSUMPTION (FROZEN OR NOT)

Industrial Culinary Preparations Ready for Consumption, frozen or not, based on ingredients of plant
and/or animal origin, processed or not, not included in other categories

In addition to the additives listed below, additives that come from the ingredients used may be
present, according to the principle of additive transfer.

ACIDULANT
All those authorized as GMP in MERCOSUR quantum satis
334 Tartaric acid 0.025
338 Phosphoric Acid, Ortho-Phosphoric Acid 0.50

FIRMNESS AGENT
All those authorized as GMP in MERCOSUR quantum satis

ANTI-FOAMING
All those authorized as GMP in MERCOSUR quantum satis
900 Dimethylpolysiloxane 0.001

ANTIOXIDANT
All those authorized as GMP in MERCOSUR quantum satis
220 Sulfur Dioxide, Sulfurous Anhydride 0.02
221 Sodium Sulfite 0.02 (as SO2)
222 Sodium Bisulfite, Sodium Acid Sulfite 0.02 (as SO2)
223 Sodium Metabisulfite 0.02 (as SO2)
224 Potassium Metabisulfite 0.02 (as SO2)
225 Potassium Sulfite 0.02 (as SO2)
226 Calcium Sulfite 0.02 (as SO2)
227 Calcium Bisulfite, Calcium Acid Sulfite 0.02 (as SO2)
228 Potassium Bisulfite 0.02 (as SO2)
306 Tocopherols: concentrated mixture 0.03 on fat matter
307 Tocopherol: Alpha-Tocopherol 0.03 on fat matter
310 Propyl Galate 0.02 on fat matter
319 Tert-Butyl Hydroxyquinone, TBHQ, Tertiary 0.02 on fat matter
Butylhydroquinone
320 Butyl Hydroxyanisole, BHA, Butylated Hydroxyanisole 0.02 on fat matter
321 Butylated Hydroxytoluene, BHT,Butylated Hydroxytoluene 0.01 on fat matter

FLAVORING/FLAVORING
All those authorized in MERCOSUR quantum satis

COLORANT
100i Turmeric, Curcumin 0.005 (as curcumin)
101i Riboflavin quantum satis
101ii Riboflavin 5'- Sodium Phosphate quantum satis
102 Tartrazine 0.005
110 Sunset Yellow FCF, Sunset Yellow 0.005
120 Cochineal, Carminic Acid, Carmine 0.005
122 Azorubine 0.005
124 Ponceau 4R, Cochineal Red A 0.005
129 Red 40, Red Allura AC 0.005
131 Patent Blue V 0.005
132 Indigotin, Indigo Carmine 0.005
133 Bright Blue FCF 0.005
140i Chlorophyll quantum satis
140ii Chlorophyllin quantum satis
141i Cupric Chlorophyll 0.040
141ii Cupric Chlorophyllin, sodium and potassium salts 0.040
150th Candy I – Simple quantum satis
150b Caramel II - Caustic Sulphite Process quantum satis
150c Candy III - Ammonium Process quantum satis
150d Caramel IV - Ammonium Sulfite Process quantum satis
153 Charcoal quantum satis
160a i Beta-Carotene (Synthetic Identical to natural) 0.020
160a ii Carotenes: Natural Extracts 0.020
160b Rocu/ Annatto/ Urucu/ Bixin/ Norbixin 0.015 (as bixin)
160c Paprika/Capsanthin/Capsorubin quantum satis
160d Lycopene 0.005
160e Beta-Apo-8'Carotenal 0.020
160f Methyl or Ethyl Ester of Beta-Apo-8'-Carotenoic Acid 0.020

161b Lutein 0.005

161g Canthaxanthin 0.003
162 Beet Red / Betaine quantum satis
163i Anthocyanins (from fruits or vegetables) quantum satis
171 Titanium dioxide quantum satis

CONSERVATIVE
(except for frozen products)
All those authorized as GMP in MERCOSUR quantum satis
200 Sorbic acid 0.10
201 Sodium Sorbate 0.10 (as sorbic acid)
202 Potassium Sorbate 0.10 (as sorbic acid)
203 Calcium Sorbate 0.10 (as sorbic acid)

THICKENER
All those authorized as GMP in MERCOSUR quantum satis

STABILIZER
All those authorized as GMP in MERCOSUR quantum satis
339ii Sodium-(di)Phosphate, Sodium-(di)Monophosphate, Sodium- 0.30 (as P2EITHER5)
(di)Orthophosphate
432 Polyoxyethylene (20) Sorbitan Monolaurate 0.10
433 Polyoxyethylene (20) Sorbitan Monooleate 0.10
434 Polyoxyethylene (20) Sorbitan Monopalmitate 0.10
435 Polyoxyethylene (20) Sorbitan Monostearate 0.10
436 Polyoxyethylene (20) Sorbitan Tristearate 0.10
450i Sodium-(di)Diphosphate, Sodium Diphosphate 0.30 (as P2EITHER5)
450ii Sodium-(tri)Diphosphate 0.30 (as P2EITHER5)
450iii Sodium-(tetra) Diphosphate, Sodium Pyrophosphate 0.30 (as P2EITHER5)
450v Potassium-(tetra) Diphosphate, Neutral Potassium Pyrophosphate 0.30 (as P2EITHER5)
450vii Calcium-(mono) Diphosphate, Calcium Biphosphate, Calcium 0.30 (as P2EITHER5)
Diphosphate Diacid
451i Sodium-(penta)Triphosphate, Sodium Tripolyphosphate 0.30 (as P2EITHER5)
451ii Potassium-(penta) Triphosphate, Potassium Tripolyphosphate 0.30 (as P2EITHER5)
452i Sodium polyphosphate, Sodium metaphosphate, Sodium 0.30 (as P2EITHER5)
Hexametaphosphate
452ii Potassium Polyphosphate, Potassium Metaphosphate 0.30 (as P2EITHER5)
452iii Calcium and Sodium Polyphosphate 0.30 (as P2EITHER5)
 473 Esters of Fatty Acids with Sucrose, Fatty Esters of Sucrose, 0.20
Saccharoesters
474ii Glycerol and Sucrose Esters, Sucroglycerides 0.20

GELIFYING
All those authorized as GMP in MERCOSUR quantum satis

FLAVOR HIGHLIGHTER
All those authorized as GMP in MERCOSUR quantum satis

ACIDITY REGULATOR
All those authorized as GMP in MERCOSUR quantum satis
450i Sodium-(di)Diphosphate, Sodium Diphosphate 0.30 (as P2EITHER5)
450ii Sodium-(tri)Diphosphate 0.30 (as P2EITHER5)
450iii Sodium-(tetra) Diphosphate, Sodium Pyrophosphate 0.30 (as P2EITHER5)
450v Potassium-(tetra) Diphosphate, Neutral Potassium Pyrophosphate 0.30 (as P2EITHER5)
450vii Calcium-(mono)Diphosphate, Calcium Biphosphate, Calcium 0.30 (as P2EITHER5)
Diacid Diphosphate
451i Sodium-(penta)Triphosphate, Sodium Tripolyphosphate 0.30 (as P2EITHER5)
451ii Potassium-(penta) Triphosphate, Potassium Tripolyphosphate 0.30 (as P2EITHER5)

KIDNAPPER
All those authorized as GMP in MERCOSUR quantum satis
385 Sodium-(di) EDTA Calcic, Calcium disodium 0.01
Ethylenediamine Tetraacetate
386 Sodium-(di) EDTA, Sodium-(di) Ethylenediamine 0.01
Tetraacetate

21.2. DEHYDRATED
Dehydrated Industrial Culinary Preparations, based on ingredients of plant and/or animal origin,
processed or not, not included in other categories

The same functions are allowed as for Industrial Culinary Preparations Ready for Consumption, except
Preservatives and additives for each function in quantities such that the product ready for
consumption contains a maximum of the concentration established for the subcategory Industrial
Culinary Preparations Ready for Consumption. The use of Antihumectants / Anti-caking Agents and
Humectants is also permitted, as indicated below.

ANTIHUMECTANT
All those authorized as GMP in MERCOSUR quantum satis
341iii Calcium-(tri) Phosphate, Calcium Tribasic Phosphate, Calcium-(tri) 1.0 (as P2EITHER5)
Orthophosphate

MOISTURIZER
All those authorized as GMP in MERCOSUR
Article 156 quater – Joint Resolution SRYGS and SAB Nº22/2019.
[As of July 23, 2019, companies are given a period of twenty-four (24) months to adapt]

Limits for mycotoxins:

Level
Part of the product
Maximum
Analyte basic/product to which the Sampling Plan(*)
(NM)
maximum level (ML) applies
(ug/kg)
Cereal-based foods for infants and young children(**)
Deoxynivalenol 200 CODEX-STAN
According to
The ML is applied to products on a
193-1995, last
Ochratoxin A 0.5 dry matter basis.
modification(***)
Corn flour and corn grits
According to CODEX-STAN
Deoxynivalenol 1000 All product 193-1995, last
modification(***)
According to CODEX-STAN
Fumonisins
2000 All product 193-1995, last
(B1+B2)
modification(***)
According to Regulation
Ochratoxin A 3 All product
(EC) No 401/2006, EU
Flour, semolina, semolina, and wheat flakes
According to CODEX-STAN
Deoxynivalenol 1000 All product 193-1995, last
modification(***)
According to Regulation
Ochratoxin A 3 All product
(EC) No 401/2006, EU
Coffee
Soluble Coffee (Instant)
According to Regulation
Ochratoxin A 10 All product
(EC) No 401/2006, EU
Roasted coffee beans and ground roasted coffee, excluding soluble coffee
According to Regulation
Ochratoxin A 5 All product
(EC) No 401/2006, EU
Raisins (currants, sultanas and other varieties of raisins)
According to Regulation
Ochratoxin A 10 All product
(EC) No 401/2006, EU
(*) Sampling of food products prepared for sale to the public must be carried out, whenever possible, in
accordance with sampling plans described for each case. When this is not possible, the Sampling Plans
described in article 1416 of this Code - Sampling Systems - may be applied, provided that said method
guarantees that the sample is representative of the lot being sampled.

In both cases, the sample size should not be less than 1kg.
(**) Young children are understood to be children over twelve months and up to three years (Codex Stan
73-1981 Latest Amendment 2017).
(***) Last amendment 2017.
Article 156 fifth (SCS and SAByDR Joint Resolution No. 09/2021)
[As of February 2, 2021, companies are given a period of twenty-four (24) months to adapt]

Limits for mycotoxins:

Part of Product
basic / Part of the Product
Level maximum
Analyte that HE Sampling Plan
(NM) (ug/kg)
apply he level
maximum (NM)

Cereal-based foods for infants and young children(*) (##)

Aflatoxin B1 0.1
Yes
egun Regulation
Zearalenone(TO) twenty All product(#)
(EC) No 401/2006, EU
Fumonisins(TO) 200
Apple-based solid foods for infants and young children(*)

HEgun Regulation
Patulin 10 All product(#)
(EC) No 401/2006, EU

Infant formula (formula or modified milk)(##)

According to Regulation
Aflatoxin M1 0.025 All product(#)
(EC) No 401/2006, EU

Breakfast cereals

According to Regulation
Deoxynivalenol 500 All product
(EC) No 401/2006, EU

According to Regulation
Zearalenone(TO) fifty All product
(EC) No 401/2006, EU

(A) Foods made from corn.

(*) Young children are understood to be children over twelve months and up to three years (Codex Stan
73-1981 Last Amendment 2017).
(#) The maximum content refers to ready-to-eat products (marketed as such or reconstituted according to
the manufacturer's instructions).

(##) Also applies to Foods for Specific Medical Purposes intended for infants or young children.
CONSERVATION AND TREATMENT OF PRESERVED OR PRESERVED
FOOD

Article 157
Perishable foods are understood to be those that, due to their composition and/or physicochemical and
biological characteristics, may experience alterations of various nature that reduce or nullify their
acceptability in variable periods of time.
They require special conservation, storage and transportation conditions.
(Res MSyAS 25 of 08/14/95) "All interjurisdictional transport of perishable foods due to their
characteristics must carry thermographic equipment to control and record temperatures, in order to
verify the correct cold chain from its origin to place of destination, when the distance to be traveled
exceeds 70 (seventy) km. These thermographs will be sealed from the origin and may be controlled by the
jurisdictional health authorities. The jurisdictional Health Authority within its territory may require and
verify the use of the thermograph." .

Article 158
Preserved Foods or Preserved Foods are understood to be those that, having been subjected to
appropriate conservation or preservation treatments, are maintained in the proper hygienic-sanitary
conditions and acceptability for consumption for variable periods of time.

Article 158 bis - (Res. 357, 2.3.79)

"Frozen prepared meals: This name refers to foods that, without further preparation, are consumable
directly or after being cooked or heated.

They must respond to the following requirements:

1. Be prepared with procedures that ensure maximum hygiene conditions for the product.

2. Be frozen, packaged and marketed in accordance with the technological requirements established in
Article 162 of this Code."

Article 159 - (Res. 712, 4.25.85)

"The following Conservation Procedures are considered authorized: a) Conservation
by cold
b) Conservation by heat
c) Desiccation, dehydration and freeze-drying
d) Salting
e) Smoked
f) Pickled
g) Pickled
h) Ionizing radiation
i) Preparation of intermediate humidity products
j) Other procedures".

Article 160
Cold preservation (refrigeration or freezing) is understood as subjecting food to the action of low
temperatures to fundamentally inhibit or eliminate microbial and enzymatic activities. In these
treatments, the temperature, relative humidity and air circulation required by each food will be taken into
account.
Article 161
Refrigeration is understood as subjecting food to the action of low temperatures without reaching
freezing temperatures.
Refrigeration temperatures will remain uniform and without sudden changes during the conservation
period and will be appropriate for each type of product.

Article 162 - (Res. 357, 02.03.79)

"Freezing means subjecting food to temperatures below its freezing point.

Freezing temperatures throughout the storage period will remain uniform and appropriate for each type
of product.
The Slow Freeze and Fast Freeze designations are linked to the freezing rates, according to the
procedures used.
Food that is frozen must be presented in perfect hygienic-sanitary conditions.

Its initial microbial content, prior to being subjected to the conservation process, must ensure the
stability of the product until the moment of consumption.

Defrosting is understood as conveniently tempering the frozen product until its temperature is at all
points higher than its freezing point.

When it is carried out industrially, it will be carried out under the appropriate conditions for each type of
product.
Food may not be subjected to successive thawing and freezing processes.

Rapid freezing, Superfreezing or Superfreezing is understood as subjecting food (raw materials and/or
processed products) to a sudden cooling process that allows the temperature of maximum crystallization
to be quickly exceeded, in a time that should not exceed 4 hours.

The rapid freezing, superfreezing or superfreezing process may be considered complete when, once
thermal stabilization has been achieved, the entire product (regardless of the measurement point) has a
temperature of -18°C or lower.
Quick-frozen, super-frozen or super-frozen foods must be stored in refrigerated chambers suitable for
maintaining the temperature of the products, practically at constant values and always equal to or lower
than -18°C.

The transportation of these products will be carried out in vehicles provided with the necessary
equipment to maintain the temperature indicated in the previous paragraph, a condition that must also
be met by conservators or refrigerators for sale to the public.

The packaging of these foods must be of a nature that ensures good preservation and inviolability, as
well as resistance to rapid freezing or superfreezing procedures and subsequent culinary heating. The
latter when expressly indicated by the method of preparation.

On the labeling, in addition to the regulatory requirements, the following must be stated:
a) The legend Frozen, Superfrozen or Superfrozen as appropriate, with very notable characters on the
main face of the labeling.
b) The date of preparation (month and year) and the indication of the expiration time in characters of very
good size, prominence and visibility on the main face of the labeling.
c) The instructions for use, clearly specifying the method of defrosting, the precautions to be taken for the
culinary preparation of the product, the conservation until the moment of consumption and the method
of heating."

Article 163
Preservation by heat (sterilization, industrial or technical sterilization, pasteurization) is understood as
subjecting food to the action of adequate temperatures and times to fundamentally eliminate or reduce
microbial and enzymatic activities.

Article 164
Sterilization, without qualification, is understood to be the process that destroys in food, at appropriate
temperatures, all life forms of pathogenic and non-pathogenic microorganisms.

Article 165
Industrial or Technical Sterilization is understood, without any other qualification, as the thermal process
that, applied to food, ensures:
a) Conservation without alteration and good commercial quality for a sufficiently long period, compatible
with commercial needs.
b) Absence of microorganisms harmful to the health of the consumer (pathogenic germs, toxicogenic
germs) and absence of toxins.
c) Absence of any microorganism capable of proliferating in the food, which means the absence of any
alteration of microbial origin.

Article 166
Pasteurization or Pasteurization is understood as subjecting foods to the action of temperatures below
100°C and for sufficient times to destroy the vegetative forms of the common types of pathogenic
microorganisms and a certain proportion of the non-pathogenic ones that contaminate them. so that the
product thus treated can be maintained, transported, distributed, consumed or used in other processes
under conditions of acceptability at appropriate temperatures and for reasonable times according to the
nature of the product.

Article 167
Drying is understood as subjecting food to natural environmental conditions to deprive it of most of the
water it contains.

Article 168
Dehydration is understood as subjecting food to the main action of artificial heat to deprive it of most of
the water it contains.

Article 169
Freeze drying means subjecting food to freezing processes followed by sublimation of the ice formed to
deprive it of most of the water it contains.
Article 170
Salting (dry or brine) is understood as subjecting food to the action of edible salt with or without other
condiments.
Dry Salting is understood as subjecting the external surfaces of foods to contact with salt under
appropriate environmental conditions.
Preservation in Brine is understood as subjecting food to the action of salt solutions in varying
concentrations and times, depending on the nature of the product.

Article 171 - (Res. 747, 5/19/78)

"Smoking is understood as subjecting food to the action of newly formed fumes, coming from the
incomplete and controlled combustion of hardwoods of first use, mixed or not with aromatic plants of
permitted use.
Smoking on resinous woods (except fir) is prohibited, with woods that provide an unpleasant odor and/or
flavor; with reeds or other materials that deposit soot on the food and with waste wood, painted wood or
wood that may release toxic substances.

Smoked products must not contain more than 1.0 micrograms per kilogram: (1ppb) of 1,2 benzopyrene,
3,4 benzopyrene, fluorene, phenanthrene, other polycyclic hydrocarbons (isolated or in a mixture) of toxic
or harmful action for the health."

Article 172 - (Joint SCS and SAByDR Resolution No. 15/2021)

[As of March 30, 2021, companies are granted an adaptation period of five hundred and forty-six
(546) calendar days for their adaptation] Pickling is understood as the process of subjecting foods to a
curing treatment with brine or lactic fermentation, packaged in an appropriate liquid medium (vinegar,
brine or a mixture of them) with or without the addition of sodium chloride (salt). ), nutritional sweeteners
(white or common sugar, dextrose, invert sugar, glucose syrup or their mixtures), condiments, flavoring
extracts, essential oils, natural colorings admitted by this Code or other substances of permitted use. The
liquid phase of the pickles after stabilization must have a maximum pH (at 20°C) of 4.5. Those products
with a pH greater than 3.5 and up to 4.5 must be subjected to a heat treatment that ensures the safety of
the final product.

Article 173 (SCS and SAByDR Joint Resolution No. 21/2021)

Pickling is understood as subjecting raw or cooked foods, whole or fractionated, to the action of a mixture
of vinegar and oils, with or without the addition of seasonings and sodium chloride (salt).

The liquid phase of the pickles after stabilization must have a maximum pH (at 20°C) of 4.5. Those
products with a pH greater than 3.5 and up to 4.5 must be subjected to a heat treatment that ensures the
safety of the final product.
Pickled or pickled products must comply with the labeling standards of this Code.

Article 174 - (Joint Resolution SPReI and SAV No. 13-E/2017)

Preservation with ionizing radiation or ionizing energy means subjecting food to the action of
electromagnetic radiation or high-energy particles.
The provisions of this article apply to foods treated with ionizing radiation that are used in accordance
with hygiene and transportation requirements as established.
provided in current legislation. It does not apply to foods exposed to doses emitted by measuring
instruments used for inspection purposes.
Foods that undergo the irradiation process must be under the hygienic and sanitary conditions
established by this Code. Bulbs, tubers and roots, fresh fruits and vegetables, cultivated mushrooms, etc.,
must be healthy without cuts, spots, bruises or external lesions, or other types of damage.

The temperature and relative humidity conditions of each food during the transportation, irradiation and
storage period must be appropriate for each type of product.

Foods treated with ionizing energy must retain their characteristics as indicated in article 158 of this
Code.
To subject foods to the action of ionizing energy, the following points must be met:

1. Technological requirements:
1.1. Food irradiation is only justified when it responds to a technological need or when it contributes to
achieving a food hygiene objective, and should not be used as a substitute for Good Manufacturing
Practices.
1.2. The doses used must be appropriate to the technological and public health objectives pursued and
conform to appropriate irradiation treatment practices.
1.3. The packaging materials for these foods must meet the requirements of article 184 of this Code and
must be of a nature that ensures good preservation and inviolability, as well as compatible with the
irradiation process. Likewise, the materials of the containers or wrappers must prevent reinfestation with
insects and/or microbial recontamination and have a permeability to oxygen, carbon dioxide and water
vapor that ensures the useful life of the irradiated product.

2. Types of authorized foods

The following classes of foods may be treated with ionizing radiation, for specific purposes. In practice,
the minimum doses are selected and validated according to each product and treatment purpose, and it
is possible to apply doses lower than the maximum limits established in the following table:

KIND OF FOOD AND PURPOSE OF THE MAXIMUM LIMIT

IRRADIATION (kGy)
CLASS 1 – BULBS, TUBERS AND ROOTS Purpose:

Inhibit sprouting during storage 0.2

CLASS 2 – FRESH FRUITS AND VEGETABLES (other than those in
Class 1)
Purposes:
a) Delay maturation. 1.0
b) Disinfestation of insects. 1.0
c) Control of spoilage microorganisms. 2.5
d) Quarantine control. 1.0
CLASS 3 – CEREALS AND THEIR FLOURS, LEGUMES, OILSEEDS,
DRIED FRUITS
Purposes:
a) Disinfestation of insects. 1.0
b) Control of spoilage and pathogenic microorganisms. 5.0
CLASS 4 – DRIED OR DEHYDRATED VEGETABLES AND FRUITS,
VEGETABLE CONDIMENTS(*), TEA AND HERBS FOR INFUSIONS

Purposes:
 a) Control of pathogenic microorganisms. 10
b) Disinfestation of insects. 1.0
CLASS 5 – EDIBLE CULTIVATION FUNGI, FRESH

Purposes:
a) Control of spoilage microorganisms 3.0
CLASS 6 – FISH AND SEAFOOD, AND THEIR PRODUCTS (FRESH
AND FROZEN)
Purposes:
a) Control of spoilage and pathogenic microorganisms. 5.0 (**)
b) Parasite control. 2.0 (***)
CLASS 7 – POULTRY, BEEF, PORK, GOAT, OTHERS AND THEIR
PRODUCTS (FRESH AND FROZEN) Purposes:

a) Control of spoilage and pathogenic microorganisms. 7.0 (**)

b) Parasite control. 3.0 (***)
CLASS 8 – DRIED FOODS OF ANIMAL ORIGIN

Purposes:
a) Insect control. 1.0
b) Fungal control. 3.0

(*) The overall average absorbed dose should not be greater than 30 kGy.
(**) The minimum dose is defined based on the hygienic quality of the product. (***) The
minimum dose can be defined based on the type of parasite.

3. Repeated irradiation
Except for foods in classes 3, 4 and 8 that are irradiated for the purpose of controlling reinfestation by
insects, foods should not be subjected to repeated irradiation.

3.1. Food is not considered to be subjected to repeated irradiation when:

3.1.1. Irradiated foods are prepared from materials that have been irradiated for purposes other than the
control of pathogenic microorganisms (for example, prevention of root and tuber outbreaks and for
quarantine purposes);
3.1.2. Foods with a content of irradiated ingredients less than 5% are irradiated, or
3.1.3. The total dose of ionizing radiation required to achieve the desired effect is applied to food in more
than one irradiation as part of a process intended to achieve a specific technological purpose.

3.2. The accumulated absorbed dose should not be greater than 10kGy as a result of repeated irradiation,
except when this is necessary to achieve a legitimate technological purpose.

4. General requirements of the procedure

4.1. Radiation sources
The following sources of ionizing radiation may be used in food irradiation: 4.1.1. Gamma rays from the
radionuclides 60Co or 137Cs;
4.1.2. X-rays generated by machines that work at energies of 5 MeV or less; and
4.1.3. Electron beams generated by machines that work at energies of 10 MeV or less.

4.2. Absorbed dose

In these treatments, the minimum and maximum dose received per irradiation batch of the product must
be recorded.
For the irradiation of any food, the minimum absorbed dose must be sufficient to achieve the
technological purpose and the maximum absorbed dose must be less than the
that would impair structural integrity, functional properties or sensory attributes.

5. Facilities and procedure control

Food irradiation will be carried out in facilities that have been duly authorized by the competent authority
with prior intervention by the NUCLEAR REGULATORY AUTHORITY (ARN). Such facilities must be designed
so that they meet the requirements of safety, efficiency and good hygiene practices in food processing.

Together with the NATIONAL REGISTRY OF FOOD PRODUCERS, the competent authority must keep a
particular registry of industrial irradiation facilities, assigning them a reference number and making all
the corresponding communications and publications.

In all cases, intervention must be given to the ARN and the CNEA to comply with the functions established
in the National Law of Nuclear Activity No. 24,804, Decree No. 1390/98.

Likewise, to control the process within the facility, appropriate records will be kept, particularly those
referring to quantitative dosimetry.

6. Labeling
They must comply with the provisions for labeling packaged foods in current legislation.

6.1. The labeling of irradiated foods and those that contain irradiated components in a proportion that
exceeds 10% of the total weight, and are sold packaged for direct consumption, must be labeled
indicating the legend 'Food treated with ionizing energy' or 'Contains treated components'. with ionizing
energy', respectively, with characters of good size, enhancement and visibility. The logo recommended by
the Codex Alimentarius Food Labeling Committee must also be used.

In the case of irradiated foods that are sold to the final consumer in unpackaged form, the logo and the
phrase 'Food Treated with Ionizing Energy' will be displayed to the consumer either:

to. Placing container labeling clearly visible, or

b. With signs or other appropriate devices that carry the above indications with characters of good size,
prominence and visibility.
6.2. In the case of bulk containers, the indication of food treated by ionizing energy must appear on the
shipping documents.
6.3. The documentation covering the transportation and marketing of foods processed with ionizing
energy (packaged or not) must contain the appropriate information to identify the facility in which they
have been irradiated, the identification of the product batch, the minimum and maximum absorbed
doses and the date. of irradiation.
6.4. In the case of imported food products treated by ionizing energy, the following information must
appear on the labels or in the import documents:

a) Country producing the irradiated food.

b) Identity and address of the irradiation plant.
c) Lot number.
d) Date of irradiation.
e) Nature and quantity of the irradiated food.
f) Type of packaging used during treatment.
g) Result of the dosimetric tests carried out, detailing in particular the lower and upper limits of the
absorbed dose and the type of ionizing radiation used.
h) Confirmation that in the country of origin there is official supervision that ensures correct irradiation
conditions.
i) Any additional information required.

7. Post-irradiation verification
When necessary and applicable, analytical methods may be used for the detection of irradiated foods.

Article 174 bis - (Res. 1322, 07/20/88)

"The Production Process of Intermediate Humidity Products is understood to be that which leads to
products preserved by reducing aqueous activity and humidity to levels expressly indicated in the
particular cases provided for in this Code, through the incorporation of certain solutes, which may be
allow the addition of sorbic acid as an antifungal agent.

The characteristics and requirements will be expressly considered in the particular cases in which this
Code authorizes the procedure."

Article 174 tris - (Res. 1322, 07/20/88)

"The preservation of food by other procedures may be carried out as long as they deserve the approval of
the National Health Authority, and must guarantee the hygienic-sanitary and acceptability conditions
required for the foods to which they are subjected.

The use of food additives will be done only in specifically authorized cases, complying with all the
requirements that this Code establishes on the matter."

Article 175
The name "Canned food" refers to products of animal or plant origin that, packaged in an airtight
manner, have been subjected, before or after packaging, to authorized conservation processes.

Article 176
It is prohibited to manufacture preserved foods for sale: 1. In unauthorized
establishments.
2. With substances that are altered, damaged, infected, poorly preserved, lacking nutritional properties or
that for any reason are unsuitable for food.

3. With procedures that do not meet the necessary sanitary conditions or that do not guarantee the good
conservation of the product.
4. Using substances and packaging prohibited by this document and by the health authority.

Article 177 - (Res. 767, 8/25/81)

"The circulation, possession and sale of preserved, altered and contaminated food, defined in Article 6,
Section 5) and 6) of this Code, is prohibited.
The swelling and deformation of tin containers will be a presumption that the food packaged in them is
affected by the aforementioned prescriptions and consequently will be declared unfit for consumption
due to alleged bacteriological contamination as a consequence of a defective production process, even
when the swelling of the container is produced by pressure of hydrogen gas originating from the
electrochemical attack of the iron in the tinplate.
When no swelling of the container is observed, the mere presence of hydrogen inside will not be a factor
in discarding the product, as long as its bromatological conditions are adequate.

To judge the degree of corrosion that affects the canned container, the maximum contents of metals and
metalloids established by Article 156 of this Code will be taken into account.

Any preserved food that circulates from a factory not officially authorized or is kept in storage, displayed
or sold, will be confiscated immediately."

COLD ROOMS

Article 178
A cold room is understood to be a closed space intended for the preservation of food by means of
artificial cold.
All food products that are stored in cold rooms are understood to be intended for food and, therefore,
those that are not suitable for consumption will be confiscated immediately.

The cold rooms must be disinfected as many times as necessary and their interior temperature may
under no circumstances be higher than the corresponding temperature according to the nature of the
food being preserved.
They will be kept in perfect conditions of cleanliness and order, as will the utensils used in them, and for
no reason will food products be placed next to articles of another nature.

They will be well illuminated to facilitate control of the stored products.

The cold rooms must have good ventilation that allows the interior air to be renewed when necessary, in
order to keep it as pure as possible and with a hygrometric degree that may range between 60 and 95
percent.
Refrigeration chambers and devices may only be enabled for use after inspection and report from the
health authority and at all times they will be subject to control.

All cold rooms must have appropriate instruments for controlling and recording temperature and relative
humidity.

Article 179
All meats in general (including poultry and game), before being stored in cold rooms containing other
animal products, should be kept for a time in the antechambers, which will also be relatively cold.

The pieces of meat will be introduced in perfect conservation conditions and must be placed on serial
hangers, so that they are separated from each other and do not touch the floor or walls of the chamber.

The fish will be introduced in perfect conditions of hygiene, conservation and placement. Containers
containing fish, eggs, fruits and other food products must always be in perfect clean condition.

They will be stowed on suitable braces or floorboards to allow convenient circulation of cold air and
sufficient space must be left in the form of central aisles to facilitate passage and the corresponding
control.
It is strictly prohibited to re-conserve frozen meats in cold storage once thawed, and refrigerated meats,
poultry and game meats and eggs removed from them, which have been exposed for some time to the
normal environment, except as necessary to transport it to other cold storage rooms.
Article 180
In general, the conservation of perishable products of animal and plant origin, through artificial cold, will
be carried out in accordance with the instructions herein.

Article 181
Failure to comply with the operating requirements established by the health authority will determine the
intervention of the merchandise contained in the chambers until their suitability for consumption is
determined, without prejudice to the penalties that may apply for non-compliance.

Article 182 - (Res. 357, 2.3.79)

"The storage of food products and processed foods in cold rooms and antechambers other than the
purpose for which they were intended is strictly prohibited, as is the simultaneous or successive use for
the conservation of raw materials and processed products, in accordance with the regulations that are
detailed in this Code.

Excepted from this standard are frozen foods and prepared meals, in airtight, inviolable and
bromatologically suitable containers in accordance with the standards established in this Code."

FOOD AUCTIONS

Article 183
The sale at auction or public auction of products whose nutritional conditions are regulated by this
document is subject to the following conditions:
1. They must be previously inspected by the competent health authority; Otherwise, they will be
interdicted or kidnapped, without prejudice to the corresponding penalties.

2. The request for inspection resulting from the provisions of the previous paragraph must be
accompanied by a detailed inventory of the merchandise for sale, specifying the brands of the products,
their nature and quantities per line, singling out the packaging of the products. different size when
available.
3. At the auction, a copy of the inventory indicated in Section 2 must be displayed to the public, signed by
the person responsible for the sale and endorsed by the health authority, with the declaration that said
merchandise is suitable for consumption according to this document.
4. The premises where food products are auctioned will be maintained in adequate sanitary conditions.

5. In the premises referred to in the previous section, the division or transfer of the merchandise subject
to auction will not be permitted.