H NI - 2011

CNG HA X HI CH NGHA VIT NAM

QCVN 8-2:2011/BYT

QUY CHUN K THUT QUC GIA
I VI GII HN NHIM KIM LOI NNG
TRONG THC PHM
National technical regulation on the limits
of heavy metals contamination in food
Li ni u
QCVN 8-2:2011/BYT do Ban son tho Quy chun k
thut quc gia v gii hn nhim ho hc v sinh hc
bin son, Cc An ton v sinh thc phm trnh duyt
v c ban hnh theo Thng t s 02/2011/TT-BYT
ngy 13 thng 01 nm 2011 ca B trng B Y t.


QUY CHUN K THUT QUC GIA
I VI GII HN NHIM KIM LOI NNG
TRONG THC PHM
National technical regulation on the limits
of heavy metals contamination in food


I. QUY NH CHUNG

1. Phm vi iu chnh

Quy chun ny quy nh gii hn nhim kim loi nng trong thc phm v cc
yu cu qun l c lin quan.


2. i tng p dng

Quy chun ny p dng i vi:
2.1. Cc t chc, c nhn nhp khu, sn xut, kinh doanh cc sn phm thc phm
c nguy c nhim kim loi nng.
2.2. T chc, c nhn c lin quan.

3. Gii thch t ng

Trong Quy chun ny, cc t ng di y c hiu nh sau:

3.1. Gii hn nhim kim loi nng trong thc phm: mc ti a (ML-maximum limit)
hm lng kim loi nng c php c trong thc phm (n v tnh: mg/kg hoc
mg/l).
3.2. Thc phm c nguy c nhim kim loi nng: cc thc phm, nhm thc phm
quy nh ti Mc II (Quy nh k thut) ca quy chun ny.
3.3. Lng n vo hng tun c th chp nhn c tm thi (Provisional Tolerable
Weekly Intake) (PTWI): lng mt cht nhim kim loi nng c a vo c th
hng tun m khng gy nh hng c hi n sc kho con ngi (n v tnh:
mg/kg th trng)
3.4. AOAC (Association of Official Analytical Chemists): Hip hi cc nh ho phn
tch chnh thng.
1


Lng n vo hng tun c th chp nhn c tm thi

TT Kim loi nng PTWI (mg/kg th trng) Ghi ch
1 Arsen (As) 0,015 Tnh theo arsen v c
2 Cadmi (Cd) 0,007
3 Ch (Pb) 0,025
4 Thu ngn (Hg) 0,005
5 Methyl thu ngn (MeHg) 0,0016
6 Thi 4 1 ) n S ( c


II. QUY NH K THUT


1. Gii hn nhim arsen (As) trong thc phm

h t n T T T c phm
ML
(mg/kg hoc mg/l)
1 Cc sn phm sa dng b
5 , 0
t
2 Cc sn phm sa dng lng
0,5
3 Cc sn phm phomat
0,5
4 Cc sn phm cht bo t sa
0,5
5 Cc sn phm sa ln men
0,5
6 Du v m ng v 1 , 0 t
7 B thc vt, du thc v 1 , 0 t
8 Rau kh, qu 0 , 1 h k
9 Ch v sn ph h c m
h p C 0 1
11 Cacao v sn phm cacao (bao g 0 , 1
0 , 1
0 , 1
) a l c s m
3
12 Gia v (khng bao gm b 0 , 5 ) i r c t
13 B 0 , 1 i r c t
14 Mui 5 , 0 n
15 0 , 1 g n
16 M 0 , 1 g n o t
17 N 1 0 , 0 n i h n n i h t g n o h k c
18 Nc ung
1 0 , 0
i a h c g n
19 Nc ch 0 , 1 m
20 D 2 , 0 m

2. Gii hn nhim cadmi (Cd) trong thc phm

h t n T T T c phm
ML
(mg/kg hoc mg/l)
1 Cc sn phm sa dng b 0 , 1 t
2 Cc sn phm sa dng l 0 , 1 g n
3 Cc sn ph 0 , 1 t a m o h p m
4 Cc sn phm cht bo t s 0 , 1 a
5 Cc sn phm s 0 , 1 n e m n l a
6 Tht tru, tht b, tht ln, tht cu, tht gia c 5 0 , 0 m
7 Tht ng 2 , 0
0,5
a
8 Gan tru, gan b, gan ln, gan cu, gan gia cm, gan nga
9 Thn tru, thn b, thn ln, thn cu, thn gia cm, thn
nga
1,0
10 Rau h thp t (c 5 0 , 0
5 0 , 0
5 0 , 0
) i
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31 Nc ch 0 , 1 m
32 D
0 , 1
m
33
C cm, c ng, c vn hai sc, c chnh, c i mc, c sng
Nht Bn, c Luvar, c mi, c trch
0,1
5
34 C tht c ki 3 , 0 m
35
Gip xc (khng bao gm phn tht nu ca gh, u v ngc
ca tm hm v cc loi gip xc ln)
0,5
36 Nhuyn th hai mnh v 0 , 2
37 Nhuyn th chn u (khng bao gm ni t 0 , 2 ) g n
38 Thy sn v sn phm thy s 5 0 , 0 c h k n

3. Gii hn nhim ch (Pb) trong thc phm

h t n T T T c phm
ML
(mg/kg hoc mg/l)
1
Cc sn phm sa dng bt (tnh theo 1000ml sa pha chun
theo hng dn ca nh sn xut ready to use)
0,02
2 Cc sn phm sa dng lng (sa ti nguyn cht thanh
trng, sa ti nguyn cht tit trng, sa ti thanh trng,
sa ti tit trng, sa tit trng)
0,02
3 Cc sn ph 2 0 , 0 t a m o h p m
4 Sa c c (sa c), sa gy c c (sa c) c b sung
cht bo thc vt (tnh theo 1000ml sa pha chun theo
hng dn ca nh sn xut)
0,02
5 Cc sn phm cht bo t s 2 0 , 0 a
6 Cc sn phm s 2 0 , 0 n e m n l a
7 Tht tru, tht b, tht ln, tht cu, tht gia c 1 , 0 m
8 Ph phm ca tru, b, ln, gia c 5 , 0 m
9 Du v m ng v 1 , 0 t
10 B thc vt, du thc v 1 , 0 t
11 Rau h thp t (ci) (khng bao gm ci xo 3 , 0 ) n

1 , 0 h n H 2 1
13 Rau n qu (khng bao gm n 1 , 0 ) m

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14 Rau n l (khng bao g 3 , 0 ) a n i b u a r m
15 Rau h 2 , 0 u
16 Rau n c v n r (bao gm khoai ty gt v ) 1 , 0
17 N 3 , 0 m
18 Ng cc 0,2
19 Cc loi qu nhit 1 , 0 i
20 Cc loi qu m 2 , 0 g n
21 Cc loi qu 1 , 0 i m c
22 Cc loi qu h 1 , 0 l , o t
23 Cc loi qu c h 1 , 0 t
24 Thch v mt (mt qu 0 , 1 )
25 Rau kh, qu 0 , 2 h k
26 Rau, qu ng h 0 , 1 p
27 Ch v sn ph 0 , 2 h c m
0 , 2 h p C 8 2
29 Cacao v sn phm cacao (bao g 0 , 2 ) a l c s m
30 Gia v (bao gm b 0 , 2 ) i r c t
31 Mui 0 , 2 n
32 ng tinh luy 5 , 0 n
33 M 0 , 2 g n o t
34 Thc n cng thc dnh cho tr di 36 thng tui (ch bin
n lin theo hng dn ca nh sn xut ready to use)
0,02
35 Thc phm b 0 , 3 g n u s
36 Nc p rau, qu (bao gm necta, ung lin)
0,05

37 N 1 0 , 0 n i h n n i h t g n o h k c
38 Nc ung 1 0 , 0 i a h c g n
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39 R 2 , 0 g n a v u
40 Nc ch 0 , 2 m
41 D 5 , 0 m
42 C th 3 , 0 c t
43 Gip xc (khng bao gm phn tht nu ca gh, u v ngc
ca tm hm v cc loi gip xc ln)
0,5
44 Nhuyn th hai mnh v 5 , 1
45 Nhuyn th chn u (khng bao gm ni t 0 , 1 ) g n

4. Gii hn nhim thy ngn (Hg) trong thc phm
h t n T T T c phm
ML
(mg/kg hoc mg/l)
1 Cc sn phm sa dng b 5 0 , 0 t
2 Cc sn phm sa dng l 5 0 , 0 g n
3 Cc sn ph 5 0 , 0 t a m o h p m
4 Cc sn phm cht bo t s 5 0 , 0 a
5 Cc sn phm s 5 0 , 0 n e m n l a
6 Ch v sn ph 5 0 , 0 h c m
5 0 , 0 h p C 7
8 Cacao v sn phm cacao (bao g 5 0 , 0 ) a l c s m
9 Gia v (bao gm b 5 0 , 0 ) i r c t
10 Mui 1 , 0 n
11 5 0 , 0 g n
12 M 5 0 , 0 g n o t
13 Thc phm b 1 , 0 g n u s
14 N 1 0 0 , 0 n i h n n i h t g n o h k c
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15 Nc ung
6 0 0 , 0
i a h c g n
16 Nc ch
5 0 , 0
m
17 D 5 0 , 0 m
18
C vy chn, c da trn, c ng, c chnh, c sn, c tuyt, c
bn li nga, c c, c bn bum, c phn, c nhng ln, c
tuyt nh, c nhm gc, c ui, c vy , c c l, c h, c
bao kim, c vn bin, c mp, c thu rn, c tm, c kim
1,0
19
Gip xc (khng bao gm phn tht nu ca gh, u v ngc
ca tm hm v cc loi gip xc ln)
0,5
20 Thy sn v sn phm thy s 5 , 0 c h k n

5. Gii hn nhim methyl thy ngn (MeHg) trong thc phm

h t n T T T c phm
ML
(mg/kg)
1 C (khng bao gm cc loi c n tht)

0,5
2 C n tht (c mp, c kim, c ng, c mng v cc loi c
khc)
1,0

6. Gii hn nhim thic (Sn) trong thc phm

h t n T T T c phm
ML
(mg/kg hoc mg/l)
1 Cc sn phm sa dng bt (ng trong bao b trng thic)
250
2 Cc sn phm sa dng lng (ng trong bao b trng thic)
250
3 Cc sn phm phomat (ng trong bao b trng thic)
250
4 Cc sn phm cht bo t sa (ng trong bao b trng thic)
250
5 Cc sn phm sa ln men (ng trong bao b trng thic)
250
9

QCVN 8-2:2011/BYT



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Tht nu chn ng hp (tht bm, tht i ln, tht vai ln), tht
b mui, tht ch bin ng hp


Sn phm trong hp trng thic 200
Sn phm trong cc loi hp khng trng thic 50
7 Rau, qu ng h 0 5 2 p
8 ung ng h 0 5 1 p
9 Cc thc phm ng h 0 5 2 c h k p


III. PHNG PHP LY MU V PHNG PHP TH


1. Ly mu
Ly mu theo hng dn ti Thng t 16/2009/TT-BKHCN ngy 2
thng 6 nm 2009 ca B Khoa hc v Cng ngh v hng dn kim tra
Nh nc v cht lng hng ho lu thng trn th trng v cc quy nh
khc ca php lut c lin quan.

2. Phng php th

Yu cu k thut quy nh trong Quy chun ny c th theo cc phng
php di y (c th s dng phng php th khc c chnh xc tng
ng):
2.1. Phng php xc nh hm lng arsen
TCVN 7601: 2007: Thc phm. Xc nh hm lng arsen bng phng php
bc dietyldithiocacbamat
TCVN 7770: 2007 (ISO 17239 : 2004): Rau, qu v sn phm rau, qu - Xc
nh hm lng arsen - Phng php o ph hp th nguyn t gii phng
hydrua
TCVN 6626: 2000 (ISO 11969:1996) Cht lng nc Xc nh hm lng
arsen Phng php o ph hp th nguyn t (k thut hydrua)
............................................................................................................................................................................................................................
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QCVN 8-2:2011/BYT

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AOAC 973.78 Arsenic (total) Residues in Animal Tissues - Spectrophotometric
Method (Tn d arsen tng s trong m ng vt Phng php quang ph)
AOAC 986.15: Arsenic, cadmium, lead, selenium and zinc in human and pet
foods (Arsen, cadmi, ch, selen v km trong thc phm v thc n chn nui).
2.2. Phng php xc nh hm lng ch
TCVN 7602: 2007 (AOAC 972.25): Thc phm. Xc nh hm lng ch bng
phng php quang ph hp th nguyn t
TCVN 7766: 2007 (ISO 6633: 1984): Rau, qu v sn phm rau, qu - Xc
nh hm lng ch - Phng php o ph hp th nguyn t khng ngn la
TCVN 8126: 2009: Thc phm. Xc nh hm lng ch, cadmi, km, ng v
st. Phng php quang ph hp th nguyn t sau khi phn hy bng vi
sng

2.3. Phng php xc nh hm lng cadmi
TCVN 7603: 2007 (AOAC 973.34): Thc phm. Xc nh hm lng cadmi
bng phng php quang ph hp th nguyn t
TCVN 7768-1: 2007 (ISO 6561-1: 2005): Rau, qu v sn phm rau, qu - Xc
nh hm lng cadmi. Phn 1: Phng php o ph hp th nguyn t dng
l graphit
TCVN 7768-2: 2007 (ISO 6561-2: 2005): Rau, qu v sn phm rau, qu - Xc
nh hm lng cadmi. Phn 2: Phng php o ph hp th nguyn t ngn
la

2.4. Phng php xc nh hm lng thic
TCVN 7788: 2007: hp thc phm Xc nh hm lng thic bng quang
ph hp th nguyn t
TCVN 7769: 2007 (ISO 17240: 2004): Sn phm rau, qu - Xc nh hm
lng thic - Phng php o ph hp th nguyn t ngn la

2.5. Phng php xc nh hm lng thy ngn
TCVN 7604: 2007 (AOAC 971.21): Thc phm. Xc nh hm lng thu ngn
bng phng php quang ph hp th nguyn t khng ngn la
TCVN 7877: 2008 (ISO 5666: 1999): Cht lng nc Xc nh thu ngn
QCVN 8-2:2011/BYT



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2.6. Phng php xc nh hm lng methyl thy ngn
AOAC 983.20: Mercury (methyl) in fish and shellfish: Gas chromatographic
method (Methyl thy ngn trong c v tm cua Phng php sc k kh)
AOAC 988.11: Mercury (methyl) in fish and shellfish: Rapid gas
chromatographic method (Methyl thy ngn trong c v tm cua Phng
php sc k kh nhanh)
AOAC 990.04: Mercury (methyl) in seafood: Liquid chromatographic - atomic
absorption spectrophotometric method (Methyl thy ngn trong hi sn
Phng php sc k lng quang ph hp th nguyn t)

IV. QUY NH V QUN L
Cc sn phm thc phm quy nh ti Mc II - Quy nh k thut phi c
kim tra an ton m bo sn phm khng cha kim loi nng vt qu gii hn
nhim quy nh ti Quy chun ny. Vic kim tra cc sn phm thc phm c nguy c
nhim kim loi nng c thc hin theo cc quy nh ca php lut.
V. TRCH NHIM CA T CHC V C NHN
T chc cc nhn khng c nhp khu, sn xut, kinh doanh cc sn phm
thc phm cha kim loi nng vt qu gii hn nhim quy nh trong quy chun
ny.

VI. T CHC THC HIN
1. Giao Cc An ton v sinh thc phm ch tr, phi hp vi cc c quan chc
nng c lin quan hng dn trin khai v t chc vic thc hin Quy chun ny.
2. Cn c vo yu cu qun l, Cc An ton v sinh thc phm c trch nhim
kin ngh B Y t sa i, b sung Quy chun ny.
3. Trong trng hp cc tiu chun v quy nh php lut c vin dn trong
Quy chun ny c s thay i, b sung hoc c thay th th p dng theo vn bn
mi.