CNG HA X HI CH NGHA VIT NAM

QCVN 8-1:2011/BYT

QUY CHUN K THUT QUC GIA

I VI GII HN NHIM C T VI NM
TRONG THC PHM
National technical regulation
on the limits of mycotoxins contamination in food

H NI - 2011

Li ni u
QCVN s 8-1:2011/BYT do Ban son tho Quy chun
k thut quc gia v gii hn nhim sinh hc v ho
hc trong thc phm 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 C T VI NM TRONG THC PHM
National technical regulation
on the limits of mycotoxins contamination in food
I. QUY NH CHUNG

1. Phm vi iu chnh
Quy chun ny quy nh gii hn nhim c t vi nm trong thc phm v
cc yu cu qun l c lin quan.
2. i tng p dng
Quy chun ny p dng i vi:
a) Cc t chc, c nhn nhp khu, sn xut, kinh doanh cc sn phm thc
phm c nguy c nhim c t vi nm.
b) Cc t chc, c nhn c lin quan.
3. Gii thch t ng v cc ch vit tt
Trong Quy chun ny, cc t ng v ch vit tt di y c hiu nh
sau:
3.1. Gii hn nhim c t vi nm trong thc phm: mc ti a (ML-Maximum
level) lng c t vi nm c php c trong thc phm (n v tnh: g/kg).
3.2. Thc phm c nguy c nhim c t vi nm: cc thc phm, nhm thc
phm quy nh ti Mc II (Quy nh k thut) ca Quy chun ny.
3.2. Aflatoxin tng s: tng hm lng aflatoxin B1, B2, G1 v G2.
3.3. Fumonisin tng s: tng hm lng fumonisin B1 v B2
3.4. KQ: Khng quy nh.
3.5. S ch: l vic s dng bin php phn loi hoc bin php x l vt l khc.
3.6. AOAC (Association of Official Analytical Chemists): Hip hi cc nh ho phn
tch chnh thng.

QCVN 8-1:2011/BYT

II. QUY NH K THUT

1. Gii hn nhim aflatoxin trong thc phm
TT

Tn thc phm

1.1

Lc v cc loi ht c du khc s dng lm

thc phm hoc lm thnh phn nguyn liu
ca thc phm (khng bao gm lc v cc
loi ht c du khc s dng sn xut
du thc vt)

ML (g/kg)
Aflatoxin
B1

Aflatoxin
tng s

Aflatoxin
M1

.................................................................................................................................................................

Phi s ch trc khi s dng

15

KQ

S dng trc tip khng cn s ch

KQ

.................................................................................................................................................................

1.2

Ht Almonds, ht d ci (pistachios), nhn

ht m (apricot kernels) s dng lm thc
phm hoc lm thnh phn nguyn liu ca
thc phm

.................................................................................................................................................................

Phi s ch trc khi s dng

12

15

KQ

S dng trc tip khng cn s ch

10

KQ

.................................................................................................................................................................

1.3

Ht Hazelnuts s dng lm thc phm hoc

lm thnh phn nguyn liu ca thc phm

.................................................................................................................................................................

Phi s ch trc khi s dng

15

KQ

S dng trc tip khng cn s ch

10

KQ

.................................................................................................................................................................

1.4

Cc loi hnh nhn khc (khng bao gm

cc sn phm quy nh trong mc 1.2; 1.3)
s dng lm thc phm hoc lm thnh
phn nguyn liu ca thc phm

.................................................................................................................................................................

Phi s ch trc khi s dng

10

KQ

S dng trc tip khng cn s ch (bao

gm sn phm ch bin t cc loi hnh
nhn ny)

KQ

.................................................................................................................................................................

1.5

Qu kh s dng lm thc phm hoc lm

thnh phn nguyn liu ca thc phm

.................................................................................................................................................................

Phi s ch trc khi s dng

10

KQ

S dng trc tip khng cn s ch

KQ

Cc loi ng cc v sn phm ch bin t

ng cc, bao gm c sn phm ng cc
qua ch bin (khng bao gm cc sn phm
quy nh ti mc 1.7; 1.10; 1.12 )

KQ

.................................................................................................................................................................

1.6

QCVN 8-1:2011/BYT

1.7

Ng v go, phi s ch trc khi s dng

lm thc phm hoc lm thnh phn nguyn
liu ca thc phm

10

KQ

1.8

Sa v cc sn phm t sa (bao gm c
sa nguyn liu)

KQ

KQ

0,5

1.9

Gia v:
t: bao gm tt c cc loi, tng t, t bt,
t ca g, t cay.
5

10

KQ

Thc phm ch bin t ng cc(processed

cereal-based food) v cc thc phm khc
dnh cho tr di 36 thng tui (dng kh)
(khng bao gm sn phm quy nh ti mc
1.11, 1.12)

0,1

KQ

KQ

1.11

Thc n cng thc dnh cho tr di 36

thng tui (Infant formulae and follow-on
formulae)

KQ

KQ

0,025

1.12

Thc phm s dng vi mc ch y t c

bit dnh cho tr di 12 thng tui (Dietary
foods for special medical purposes intended
specifically for infants)

0,1

KQ

0,025

Ht tiu kh bao gm c tiu trng v tiu

en

..........................................................................................

Ht nhc u khu.

..........................................................................................

Gng v ngh

..........................................................................................

Hn hp cc loi gia v trn

1.10

Ghi ch: cc mc 1.1 n 1.4 quy nh cho phn n c ca ht (sau khi tch v)

2. Gii hn ochratoxin A trong thc phm

TT

Tn thc phm

ML
(g/kg)

2.1

Ng cc cha qua ch bin

2.2

Ng cc s dng lm thc phm, cc sn phm t ng cc ( v

cha qua ch bin) (khng bao gm cc sn phm quy nh ti phn
2.9 v 2.10)

2.3

Nho kh (currants, raisins v sultanat)

10

2.4

Ht c ph rang v c ph bt (khng bao gm c ph ha tan)

2.5

C ph ha tan (c ph ung lin)

10

2.6

Ru vang, ru vang n v ru vang hoa qu (khng bao gm

ru mi v ru vang c cn khng thp hn 15o)

2
3

QCVN 8-1:2011/BYT

2.7

Ru vang c hng thm (aromatised wine), ung pha ch t

ru vang c hng thm, cocktail t ru vang c hng thm

2.8

Nc nho p, nc nho p c c hon nguyn, nectar nho, dch nho

p (grape must) v dch nho p hon nguyn s dng lm thc phm

2.9

Thc phm ch bin t ng cc v cc thc phm khc dnh cho tr

di 36 thng tui (dng kh)

0,5

2.10 Thc phm s dng vi mc ch y t c bit dnh cho tr di

12 thng tui

0,5

2.11 Gia v:
t : bao gm tt c cc loi , tng t, t bt, t ca g , t cay.

............................................................................................................................................................................................

Ht tiu: ht kh bao gm c tiu trng v tiu en

............................................................................................................................................................................................

Ht nhc u khu

30

............................................................................................................................................................................................

Gng v ngh

............................................................................................................................................................................................

Hn hp cc loi gia v trn

2.12 Sn phm chit xut t cam tho (1kg sn phm thu c t 3-4 kg r
cam tho) dng trong ch bin nc gii kht v bnh ko

80

3. Gii hn nhim patulin trong thc phm

TT
3.1

Tn thc phm

ML
(g/kg)

Nc qu p, nc qu p c c hon nguyn, necta qu

50

3.2

ung c cn (spirit drinks), ru to (cider) v cc loi ung ln

men khc t to hoc c cha nc to p

50

3.3

Nhng sn phm t to (phn tht qu) bao gm mt to, to nghin

s dng lm thc phm (khng bao gm sn phm quy nh ti
mc 3.4 v 3.5)

25

3.4

Nc to p v sn phm t to (phn tht qu), bao gm mt to v

to nghin dnh cho tr di 36 thng tui

10

3.5

Thc phm khc (khng bao gm cc thc phm ch bin t ng cc)

dnh cho tr di 36 thng tui

10

QCVN 8-1:2011/BYT

4. Gii hn nhim deoxynivalenol trong thc phm*

ML

TT

Tn thc phm

4.1

Ng cc cha qua ch bin (khng bao gm la m, yn mch v ng)

1.250

4.2

La m v yn mch cha qua ch bin

1.750

4.3

Ng cha qua ch bin (khng bao gm ng cha qua ch bin dng

ch bin bng phng php xay t)

1.750

4.4

Ng cc, bt ng cc, cm (bran), ht mm (germ) s dng lm thc

phm (khng bao gm sn phm quy nh ti mc 4.7)

750

4.5

M ng (kh - hm lng nc khong 12%)

750

4.6

Bnh m, bnh nng (pastries), bnh quy, bnh snack v n im

tm (breakfast) t ng cc

500

4.7

Thc phm ch bin t ng cc v cc thc phm khc dnh cho tr

di 36 thng tui (dng kh)

200

(g/kg)

*Ghi ch: khng p dng gii hn nhim deoxynivalenol trong ng cc v sn phm ch

bin t ng cc cho go v cc sn phm ch bin t go.

5. Gii hn nhim zearalenone trong thc phm*

ML

TT

Tn thc phm

(g/kg)

5.1

Ng cc cha qua ch bin (khng bao gm ng)

100

5.2

Ng cha qua ch bin (khng bao gm ng cha qua ch bin

dng ch bin bng phng php xay t)

350

5.3

Ng cc, bt ng cc, cm, ht mm dng lm thc phm (khng

bao gm sn phm quy nh ti mc 5.6 ; 5.7 ; 5.8)

75

5.4

Du ng tinh ch

400

5.5

Bnh m, bnh nng, bnh quy, bnh snack v n im tm t

ng cc (khng bao gm bnh snack v n im tm t ng)

50

5.6

Ng s dng lm thc phm, bnh snack v n im tm t ng

100

5.7

Thc phm ch bin t ng ccv cc thc phm khc dnh cho tr

di 36 thng tui (dng kh)

20

*Ghi ch: Khng p dng gii hn nhim zearalenone trong ng cc v sn phm ch bin
t ng cc cho go v cc sn phm ch bin t go.

QCVN 8-1:2011/BYT
6. Gii hn nhim fumonisin tng s trong thc phm
ML

TT

Tn thc phm

6.1

Ng cha qua ch bin (khng bao gm ng cha qua ch bin

dng ch bin bng phng php xay t)

4.000

6.2

Ng s dng lm thc phm, thc phm t ng (khng bao gm

sn phm quy nh ti mc 6.3; 6.4)

1.000

6.3

Bnh snack v n im tm t ng

800

6.4

Thc phm ch bin t ng v cc thc phm khc dnh cho tr

di 36 thng tui

200

(g/kg)

III. LY MU V PHNG PHP TH

1. Ly mu: theo hng dn ti Thng t 16/2009/TT-BKHCN ngy 02 thng 6
nm 2009 ca B Khoa hc v Cng ngh v hng dn kim tra nh nc v cht
lng hng ha lu thng trn th trng v cc quy nh khc ca php lut c lin
quan.
2. Phng php th
Cc yu cu k thut trong Quy chun ny c th theo cc phng php di
y (cc phng php ny khng bt buc p dng, c th s dng cc phng php
th khc tng ng):
2.1. Xc nh aflatoxins:

Theo phng php ca AOAC 975.36, AOAC 2005.08, AOAC 994.08, AOAC
990.32, AOAC 2000.16, AOAC 2000.08
2.2. Xc nh c t ochratoxin A:

Tho phng php ca AOAC 991.44, AOAC 2000.09, AOAC 2001.01

2.3. Xc nh c t patulin:

Theo phng php ca: AOAC 2000.02

2.4. Xc nh c t deoxinivalenol:

Theo phng php ca: AOAC 986.17

2.5. Xc nh c t fumonisin:

Theo phng php ca: AOAC 995.15, AOAC 2001. 04

2.6. Xc nh c t zearalenone:

Theo phng php ca: AOAC 994.01, AOAC 985.18

QCVN 8-1:2011/BYT
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 c t vi nm vt qu gii hn nhim
quy nh ti Quy chun ny. Vic kim tra cc sn phm thc phm c nguy c nhim
c t vi nm 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 c t vi nm 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.